Yummy ribs, I must write down the recipe.....

I accidentally cooked some of the best ribs I've ever cooked this weekend. I say accidentally cause I didn't plan it, kinda half-assed monitored them, didn't use all my "tricks", tried a few things new and after it's all over.... I really should document what I do. Cause when you pull them off the grill and you get this remaining there, you know they're gonna be good:

Here they are plated. Those are onion rings from a home grown onion and our super special recipe. Nothing beats fresh deep fried!


Baby Back ribs, not country style or spare ribs. Baby backs are better meat, a more consistent row of meat, and tend to be more dark meat

Start them in the oven. Sure, you can do it on the grill, but you gotta be able to control the temperature. Low and slow. What I can't recall is 170 or 250 degrees.... Or how long. It was hours, was it 4? Or 6? I also blasted it on broil once with the bacon on top for more flavor.

Hold the sauce for now. Sauce has a lot of sugar in it, and sugar burns.

Get the grill ready, get it hot and let the temp drop to 250 or so.

I did dust them with a rub, something I made up a while back and think I wrote down somewhere. Lots of stuff in it.

I also swabbed it with apple sauce after a few hours of cooking.

After another hour or two, I laid a few strips of bacon on it, and one on either side to give it moisture and flavor.

When I put them on the grill, I throw some apple wood on the coals. In this case I used store bought, which is sadly like sawdust, but it smokes well. Other times I've soaked wood chunks.

By the time they're going on the grill, they're practically done, so keep the temperature down and take them off after an hour or so.

Wrapped up in aluminum foil and get the sides ready!

See why I need to write this down?

Ham, cheese & Egg cups

Try this!!! It's pretty dang easy, pretty tasty, and actually comes out kinda fancy looking! This is one of those dishes I'm going to make & serve at my pinball & dog themed Bed and Breakfast. Named Balls and Paws.... Nah....

• Thinly sliced ham (deli kind)
• Bread of whatever kind, I used hot dog buns!
• About 1 egg per large muffin tin you're going to fill, beaten.
  
• Cheese, I used grated cheddar and slices of Kraft Swiss
• Optional herb topping, I used Mexican oregano and seasoning salt

Heat oven to 400 degrees. Spray muffin tin with cooking spray. Press 2-3 slices of the ham in to the muffin tin forming the cup. Stick in a few chunks of bread and cheese, cover it all with the eggs then top with more cheese. Sprinkle with whatever spices or herbs you like. Bake for about 15 minutes, keep your eye on them closely near the end.

Prepped:

Finished Product:

Pretty dang yummy Baked Potato Soup w/Cheese

There was a little snow storm here and the wifey tried to get to work but 40 minutes later, was back home, having only gone a few miles. It was very cold too, so I whipped this up, and it's a keeper. Thanks always to the Internet for the inspiration and basic recipe!

Yields: 4 Servings
Total time: Less than an hour from prep to serve

Ingredients:

• 1/3 Cup Butter
• 1/3 Cup Flour
• 2 Cups Milk
• 1/2 Cup Half & Half
• 1 Cup Homemade broth (beef, chicken, whatever)
• (if you're lacking the broth & half/half above, just make sure you have enough liquid)
• 2 Large baked potatoes, unpeeled and cubed
• 1 TB chopped garlic
• 1 Tsp Seasoned Salt or S&P
• 3 slices of cooked bacon, chopped
• 3 slices (equal amount) of diced ham
• 1 Cup shredded Cheddar cheese
• 1/2 Cup Sour cream
• Chives & Tarragon optional as garnish

1. In a large stockpan, melt the butter over medium heat. Whisk in the flour slowly until smooth and bubbly.
2. Gradually stir in the liquids, whisking until thickened (a few minutes)
3. Stir in the taters, garlic, salt, and half the meats. Bring to a boil
   
4. Reduce heat and simmer 10-20 minutes until you think to yourself, "Damn, that looks good!"
5. Stir in the sour cream and cheese until melted.
6. Serve in big bowls, top with ham, bacon, chives and tarragon if desired.

Thanksgiving's coming!

This year will be Thanksgiving #2 here in Reno/Sparks, and I'm looking forward to it! Last year I deep fried a turkey, my 2nd attempt I believe, and was so miffed about it I didn't blog. I overcooked it for one thing, but just overall it wasn't all that dang tasty like everyone raves about. Chicken on the other hand seem to be better, more juicy and tasty. Maybe it's the size of the bird, I think both times I had a 20lb plus creature.

This year I'm going back to traditional, brining it and doing it in the oven. The spread should include the standards and a few family items. Turkey, taters, cranberry sauce (I'm going non-canned this year), creamed sweet corn (PA Dutch style), dare I try home made buns?, gravy of course, and Tracy will make a pumpkin and probably another pie. Fun fun!

For the first time since we moved here and almost two years since we've seen them, my dad and step are coming to town. It'll be nice to see them, but I'm not exactly sure what to do with them while they're here.

Maybe we'll break out Twister....

Meet Mario, a sausage lover who's worried his lover is tired of the same old grind...

It's no secret I'm a fan of stupid TV like COPS, America's Most wanted, high speed car chase type stuff, etc etc. Good wholesome couch potato stuff. Cheaters cracks me up with their cheesy lines, like "A computer programmer calculating his fiance is getting her 'hard drive' from another source". Cracks me up. They use words like gumshoe, watering hole and eatery. "A pastry chef who suspects her lover is getting her buns fluffed elsewhere." Hee hee.

ANYWAY! So this past weekend's experiment was two fold. Could I make my own tasty sausage, and would I save money? Would it be worth it?

The first thing I did was finally buy a grinder for my KitchenAid. They're not exactly cheap, but I had a $10 card for Kohl's and was able to walk out with one for under $50.00. The next step is of course meat. My local grocer seems to always have meat red-tagged, 50% off or $2.00 off or whatever. The day I looked, I hit the jackpot with pork chops, pork loans, a small pork shoulder and some pork stew meat, all marked down. All told, I spent $11.21 on 5.97 pounds of meat. After bones and trimming, it was right at $2.00 a pound. Not cheap by any means, but not bad!

The first step you do is to chop things up in strips or small chunks, then partially freeze it. This allows for a cleaner grind, less gumming up. I ground it up without spices, and here's what it looked like:



After everything was ground, I sprinkled the following "Italian Sausage" recipe on top, and worked it in, then ran it through the grinder again.

2 tbsp. table salt
1 tbsp. fennel seed, cracked
1/2 tbsp. coriander
1 1/2 tbsp. paprika ( I ran out, so i used some taco seasoning with paprika #1)
3/4 tsp. red chili pepper, flakes
1/2 cup sugar
1/2 cup water (didn't use)

The sample patty:

Overall? Success! Plenty of things to change, it was more like breakfast sausage, needed more fennel, less salt, less sugar, and more fat as I used pretty lean meat. But it was FUN and I'll do it again.

Canning Apples

Apples really aren't my favorite fruit, honesty can't say I have one! Blueberries maybe. But when the opportunity came up and another couple here in the area Jed & Ayla brought over buckets, buckets and more buckets of small apples, various kinds, we make a LOAD of jelly, jam and apple sauce. Was a fun and tiring day, but just look at the results!

Things I miss the most

Has it really been 3 months? Sheesh, blogging is good for the soul, why don't I keep up!

Some (foodie) things we miss from Kansas City, and thanks to....

1. Spanish Gardens Taco sauce, Mild. Thanks Kevin & Suzie! Thanks Bill!
2. The Squeal Hog Rub. Thanks Joan! Thanks Mitch!
3. Good old KC BBQ. We especially miss OK Joe's and their Z-Man sandwich. Thanks Paul for the BBQ package!
4. Farmland Ciderhouse bacon. No one can seem to find it, SIGH!
5. Westport Flea Market burger. None rival it here.
   
6. Mi Cocina. I just don't know why those were such tasty tacos.
7. BBQ in the hood. Good times.....