Tag Archives: overnight

Baby Back Spare Ribs with Pineapple and Molasses

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spareribs

 

Baby Back Spare Ribs with Pineapple and Molasses

Serves 4-6

Ingredients:

  • 16 baby back pork spareribs (could be a little more or less)
  • Finely grated zest and juice of 1 lime
  • 3 tablespoons soy sauce
  • 3 green Thai chilies or other small hot chilies, roughly chopped
  • 1 two-inch piece of ginger, peeled and thinly sliced
  • 2 tablespoons peanut oil or any other kind of oil that you like, even coconut oil. Additionally, because I do like the taste of peanuts, I melt 1-2 tablespoons of chunky peanut butter to add to the oil.
  • 2 tablespoons molasses plus 2 more tablespoons molasses for the very last preparation of the sauce.
  • 2 star anises
  • 1 cinnamon stick, broken in two
  • 1 onion, peeled and cut into eighths
  • 1/2 cup canned pineapple juice or 1/2 cup crushed pineapple with it’s juice (I prefer the latter)

Preparation

  • In a bowl, combine the lime zest and juice, soy sauce, chilies, ginger, oil and 2 tablespoons molasses. Add the star anise, cinnamon and pineapple juice or the crushed pineapple, and stir to mix well.
  • In a large plastic bag, place the onion eighths in first and then the rest of the liquid marinade. Put in the ribs (you might have to have cut the rack in half or thirds for it to fit into the bag properly), seal well, shake and turn over and over several times to make sure the marinade gets on both sides of the ribs; then refrigerate overnight. Every now and then, I turn the bag over just so the ribs are for sure well marinated.
  • Remove the ribs from the refrigerator, and pour the contents of the bag, including the marinade, into a roasting pan. Allow the ribs to come to room temperature.
  • Heat oven to 400F and cover the pan tightly with foil, place in oven, and bake for 1 hour, turning the ribs once halfway through cooking.
  • Remove the pan from the oven (leave oven on), discard the foil, and carefully spoon only the liquid from the pan into a saucepan. Return the pan to the oven, and continue to bake the ribs uncovered.
  • Add the remaining 2 tablespoons molasses to the liquid in the saucepan and place stove top over medium heat. Cook until the mixture is foamy and syrupy, about 10 minutes.
  • Remove the ribs from the oven and remove the star anise and cinnamon sticks; pour the saucepan’s sauce over the ribs, turning them until they are well coated.
  • Transfer everything to a large platter, and serve.
  • I serve this with rice and coleslaw or some kind of greens like mustard or collards.
  • Sometimes unconventionally and as shown in the picture, I’ll add carrots and even cut Brussels sprouts to the ribs as they bake. It’s an easy way to add your veggies and these two in particular go nicely with the sauce. You can use your imagination here however you might like to be more conventional and only bake the ribs by themselves.

 

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Bread Pudding with Whiskey Sauce

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DSCN0471

Bread Pudding with Whiskey (or whatever flavor you prefer) Sauce
Serves 8 to 10 serving
Ingredients:
• 1 pound loaf Soft French Bread Loaf or Challah bread,( crusts trimmed if you wish however I don’t do that), bread cut into 1-inch cubes.
• 8 eggs
• 1 ½ C. whipping cream
• 2 ½ C. whole milk
• 1 ¼ C. sugar
• Optional: Some whole caramelized (by you) pecans to add after you have baked the dish
• Optional: 1 drained can of fruit cocktail if you wish to make it “Deep Southern”. Sprinkle the fruit on the pre-baked pudding after you have poured the custard over it. Then press down all to make sure all is submerged. When serving in this manner, place a mint leaf on top of all.

Directions for Bread Pudding:
• Preheat oven to 350 degrees DSCN0473
• Lightly butter a 13X9X2-inch baking dish
• Arrange the bread cubes in the prepared dish
• In a large bowl, whisk the eggs, cream, milk and sugar to blend.
• Pour the custard over the bread cubes, and press the bread cubes gently to submerge.
• Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture.
• Cover and refrigerate for at least 2 hours up to overnight.
• After 2 or more hours, remove dish from frig. and bring up to room temp.
• Bake until the pudding puffs and is set in the center, about 45 minutes. Here in our altitude it took almost 60 minutes.

Ingredients for your sauce:
• ½ cup whipping cream
• ½ cup whole milk
• 3 tablespoons sugar
• ¼ cup amaretto or whatever liquor you prefer
• 2 teaspoons cornstarch

Directions for the sauce:
• Bring the cream, milk, and sugar to a boil in a heavy small saucepan over medium heat, STIRRING FREQUENTLY.
• In a small bowl, mix the amaretto and cornstarch to blend and then whisk into the cream mixture.
• Simmer over medium-low heat until the sauce thickens, STIRRING CONSTANTLY, about 2 minutes.
• Set aside and keep warm.
• This sauce can be made 3 days ahead. Cover and refrigerate and re-warm before serving.

End result:
Spoon the bread pudding into bowls, drizzle with the warm amaretto sauce, serve, and don’t plan for any left-over’s.

 

One Very Easy and Healthy Complete Chicken Casserole

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breasts ready for oven corn unshucked and breasts dish ready to eat plated

One Very Easy and Healthy Complete Chicken Casserole

Serves 4

Very often I don’t have any specific plan or recipe in mind however one always seems to pop up.  Atkinsons’ had some very delicious looking and well priced whole (with bone and skin) chicken breasts which I had bought. That was my main ingredient.  I also had bought some fresh California corn (2 ears for $1), fresh organic red chard and for an additional side goodie, some huge CA artichokes (2 for $5).  At home I had some garlic heads, yellow onions, and one red and one white new potato.  So, there you go————I took out my 13 X 9 Pyrex dish and below is what I came up with.  I made it just for myself, but it’s a nice complete dinner for 4 and I envision a busy mother or dad being very happy to make something so healthy but yet so easy for the family—or even for guests because it did look very pretty.   Also, it’s a fun dish to eat because part of it entails just using your hands.  Be sure to have some extra bowls set on your table for discarding the artichoke leaves and corn husks.

 

Ingredients:

  1. 2 large whole chicken breasts, with skin and bone—rinsed and pat dried
  2. 1 large bunch of red or white chard, washed and rough chopped
  3. 1 large yellow onion, peeled and sliced
  4. 2 or 3 large new potatoes, thick sliced
  5. Olive oil and/or olive oil spray
  6. Fresh ground pepper to taste and salt if you wish
  7. Several generous squirts of one of your favorite hot sauce—I used a hot mango sauce
  8. 1 C. vegetable or vegetarian broth
  9. 4 whole heads of garlic
  10. 2 ears of corn, soft end slightly cut off, left in most of its shucking and soaked in water for 10 to 15 minutes.

Directions:

  1. Pre-heat the oven to 375.
  2. Spray your 13 X 9 Pyrex dish with olive oil and layer first with the onion slices, then the potatoes, and last the chopped chard.  Sprinkle some hot sauce over it and then pour the broth over it all. Then place one chicken breast at each end—on top of the greens, etc.  Sprinkle the chicken with fresh ground pepper/salt and some more of your favorite hot sauce and place the whole garlic heads at each corner.
  3. Put the dish on the middle rack in your preheated oven for 30 minutes.
  4. After the initial 30 minutes, take the dish out, turn the oven down to 350, and place the two un-husked presoaked corn ears in the middle of the dish.
  5. Cook for half-hour more and everything should be done just perfectly.
  6. Take the corn out with gloved hands and remove the husks.  Break each ear into two and place back on top of your dish.  If you wish place a small pad of butter on each corn ear.
  7. As I said, I served this with a side of artichoke.
  8. As always, bon appetit

Cranberries, Cranberries–4 nice and delicious recipes

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jellied cranberry sauce with fuji apple cranberry Clementine and Pumpkin Seed Conserve

 

 

 

Cranberries are so versatile and freeze easily and well.  They also are very healthy for you.  However, their grand color makes them a favorite for Thanksgiving and Christmas.  But don’t forget that “red” in Valentines day.  Frankly I think that this is a great fruit to use anytime of the year.  So please do enjoy these 4 recipes which are among my favorites.

Cranberry and Dried Fruit Compote (serves 6)

Ingredients:

  1. One 12-ounce bag fresh cranberries
  2. 3/4 cup golden raisins
  3. 1/2 cup dried cherries
  4. 1/2 cup dried black mission figs, quartered
  5. 2/3 cup sugar
  6. 1- 1/4 cups water

Directions:

  1. In a medium saucepan, combine the cranberries with the raisins, cherries, figs, sugar and water.
  2. Bring to a boil and cook over moderately high heat until the cranberries burst, about 6 minutes.
  3. Place into a bowl and refrigerate until chilled, about 3 hours.

Make Ahead: This compote can be refrigerated for up to 2 weeks. Serve chilled or warmed.

Jellied Cranberry Sauce with Fuji Apple (serves 6)

(This turns out like a loaf that can be sliced with a serrated knife.)

Ingredients:

  1. One 12-ounce bag fresh cranberries plus more for decorating purposes
  2. 1 large Fuji apple, peeled and cut into 1/2-inch dice
  3. 1 cup sugar
  4. 3/4 cup water
  5. 1 sprig or more of rosemary (for decorating purposes)

Directions:

  1. Line an 8-by-4-inch loaf pan with plastic wrap and spray the plastic wrap with nonstick cooking spray.
  2. In a medium saucepan, combine the cranberries with the apple, sugar and water. Bring to a boil and cook over moderately high heat, stirring frequently until the cranberries are completely broken down and the sauce is very thick, about 15 minutes.
  3. Place the cranberry sauce into the prepared pan and refrigerate until chilled, about 3 hours or longer, however, make sure to keep the loaf in the frig. before serving.  Don’t let it get to room temp before serving or you’ll be spooning it instead of slicing it.  No matter though, it’ll be good either way.
  4.  Invert the jelly onto a serving plate and remove the plastic wrap.
  5.  Garnish with fresh cranberries and rosemary sprigs. Slice with a serrated knife before serving.

Make Ahead The cranberry sauce can be covered in plastic wrap and refrigerated for up to 2 weeks. Serve chilled.

Cranberry, Clementine and Pumpkin Seed Conserve

Ingredients

  1. 3 Clementine
  2. 1 1/4 cups sugar
  3. 1 cup water
  4. One 12-ounce bag fresh cranberries
  5. 1/2 cup roasted pumpkin seeds  (see note below how to roast seeds)

Directions:

  1. In a medium saucepan, cover the Clementine with water. Bring to a simmer and cook over moderately high heat until the skin softens, about 8 minutes. Drain and let stand until cool enough to handle. Coarsely chop the whole Clementine and discard any seeds. Wipe out the saucepan.
  2. In the same saucepan, combine the chopped Clementine with the sugar and water. Bring to a simmer and cook over moderate heat until the Clementine peel is sweet, about 30 minutes. Add the cranberries and cook over moderately high heat until they burst, about 6 minutes.
  3. Put into a bowl and refrigerate until chilled, about 3 hours.
  4. Fold in the pumpkin seeds just before serving.

Make Ahead The conserve can be refrigerated for up to 2 weeks however, don’t put the seeds in till just before serving.

Note: To roast seeds, place seeds in a large sauté pan so there’s only one layer and cook over medium heat, shaking and stirring oven, till seeds brown and pop (anywhere from 5 to 10 minutes). They are best done right before using; however, you can store in a tight container for a day or so.

Compote of Ruby Cranberries with Sun-Dried Cherries(serves 6)

I love this recipe because it has a zing to it

Ingredients:

  1. 2/3 C. dark brown sugar
  2. 12 oz. fresh or thawed cranberries
  3. 4 oz. sun-dried cherries
  4. 12 whole black peppers
  5. 1 C. water
  6. A pinch of salt

Instructions:

  1. In a medium-size heavy saucepan put 1 C. water, brown sugar, a pinch of salt and 12 whole pepper corns.
  2. Bring to a boil; add cranberries and cherries and return to a boil.
  3. Reduce heat and cook over medium heat for 10 minutes or until the cranberries have popped and the sauce has thickened.
  4. Cool to room temp, cover and refrigerate till cold.

Make Ahead The compote can be refrigerated for up to 2 weeks.

Summer Vegetable Strata

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Summer Vegetable Strata

4 servings

Summer is still here and so are the very fresh veggies in the markets and the Farmers Markets. So, here is a pretty healthy and dietetic dish made with egg beaters, skim milk, and low-fat mozzarella. It’s another easy one for the cook because it can be an overnight casserole.

Ingredients:

No-Stick cooking spray

1 medium onion, chopped

1 small zucchini, sliced

2 C. Italian bread cubes, (1 inch)

1/3 C. shredded low-fat mozzarella cheese

1 C. (8 oz.) Egg Beaters

3/4 C. Skim Milk

1/4 Tsp. salt

1/4 Tsp. ground pepper

Directions:

  1. Preheat oven to 375.
  2. Spray an 8 X 8-inch baking dish; set aside
  3. Spray a large skillet with cooking spray and heat over medium high heat.
  4. Add onions, zucchini and bell peppers; book about 6 minutes or until the vegetables are crisp-tender, stirring occasionally.  Add bread cubes; mix lightly.
  5. Spoon into prepared baking dish and sprinkle with cheese.
  6. Beat Egg Beaters, milk, salt and pepper in a blender; pour over the bread mixture. Cover at least 30 minutes or overnight.
  7. Bake, uncovered, 50 minutes or until top is golden brown and knife inserted in the center comes out clean.
  8. Let stand 10 minutes before cutting into 4 squares to serve.

If you wish to substitute the non-fat ingredients for the “real” thing, that would be just fine.  1 C. of Egg Beaters is comparable to using 4 whole eggs. 

 

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

Emeril’s Spinach, Ham & Cheese Overnight Breakfast Casserole

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Emeril’s Spinach, Ham and Cheese Overnight Breakfast Casserole

Servings 6-8

Thank you Emeril for a recipe that I think sounds fabulous, easy to make, and a perfect one for innkeepers.  I can’t wait to try it and knowing that it came from you, I’m sure it will be delicious.

Ingredients:

1 Tblsp. olive oil

2 tsp. Kosher salt

1 C. finely chopped onion

1 C. small diced ham (5 oz.)

4 oz. shredded cheddar cheese

4 C. 1-inch diced English muffins

1 lb. fresh spinach leaves, cooked and squeezed dry; or one 10-oz. package frozen chopped spinach, prepared according to package directions, well drained

6 large eggs

1-1/2 cups half and half

1 tsp. chopped fresh thyme leaves

1/4 tsp. cayenne pepper

2 oz. finely grated Parmesan cheese

Directions:

Heat the olive oil in a small sauté pan over medium-high heat

Add the onions and a couple pinches of salt and cook, stirring occasionally until soft, about 4 minutes.  Remove from the heat and set aside to cool.

In a large mixing bowl, combine the cooled onions, ham, cheddar cheese, English muffins and spinach and toss gently to combine.  Transfer to a well-greased 11.5 X 8 inch baking dish; spread the mixture out evenly.

Using the same bowl, add the eggs, half and half, the 2 tsp.salt, thyme, and cayenne pepper.  Whisk to mix well and pour over the bread mixture.  Cover with foil and store in the refrigerator up to overnight.

Preheat oven to 375 degrees.  Place the casserole in the oven and bake for 45 minutes. Remove the foil and sprinkle the Parmesan cheese evenly over the top.  Return to the oven and continue cooking until golden brown, puffed, and cooked through—about 10 minutes more.

Place on a cooling rack and let rest for 10 to 15 minutes before serving.

This recipe is courtesy of Emeril Lagasse & Chef Karen Pickus.  Margot saw it on her PAII Infoemail that she received on May 1, 2012. 

 

 

Emeril’s Spinach, Ham and Cheese Overnight Breakfast Casserole

Servings 6-8

 

Thank you Emeril for a recipe that I think sounds fabulous, easy to make, and a perfect one for innkeepers.  I can’t wait to try it and knowing that it came from you, I’m sure it will be delicious.

 

Ingredients:

1 Tblsp. olive oil

2 tsp. Kosher salt

1 C. finely chopped onion

1 C. small diced ham (5 oz.)

4 oz. shredded cheddar cheese

4 C. 1-inch diced English muffins

1 lb. fresh spinach leaves, cooked and squeezed dry; or one 10-oz. package frozen chopped spinach, prepared according to package directions, well drained

6 large eggs

1-1/2 cups half and half

1 tsp. chopped fresh thyme leaves

1/4 tsp. cayenne pepper

2 oz. finely grated Parmesan cheese

 

Directions:

Heat the olive oil in a small sauté pan over medium-high heat

Add the onions and a couple pinches of salt and cook, stirring occasionally until soft, about 4 minutes.  Remove from the heat and set aside to cool.

 

In a large mixing bowl, combine the cooled onions, ham, cheddar cheese, English muffins and spinach and toss gently to combine.  Transfer to a well-greased 11.5 X 8 inch baking dish; spread the mixture out evenly.

 

Using the same bowl, add the eggs, half and half, the 2 tsp.salt, thyme, and cayenne pepper.  Whisk to mix well and pour over the bread mixture.  Cover with foil and store in the refrigerator up to overnight.

 

Preheat oven to 375 degrees.  Place the casserole in the oven and bake for 45 minutes. Remove the foil and sprinkle the Parmesan cheese evenly over the top.  Return to the oven and continue cooking until golden brown, puffed, and cooked through—about 10 minutes more.

 

Place on a cooling rack and let rest for 10 to 15 minutes before serving.

 

This recipe is courtesy of Emeril Lagasse & Chef Karen Pickus.  Margot saw it on her PAII Infoemail that she received on May 1, 2012.

 

 

Feliz Cinco de Mayo: Mexican Egg Casserole

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Mexican Egg CasseroleFeliz Cinco de Mayo

Mexican Egg Casserole

Sat., May 5th will be the celebration day of the festive Cinco de Mayo.  Many people do believe that is the day of Mexico’s Independence; however, no indeed, Mexico’s Independence Day is on Sept. 16.  May 5th is the day that a very brave small Mexican army fought against the invading much larger French army in Puebla, Mexico in 1862.  The Mexican army won that battle. At the same time the beginning of our American Civil war was going on so it’s also a day to commemorate the cause of freedom and democracy here.  On June 7th, 2005, the US Congress issued a Concurrent Resolution calling on the President of the US to issue a proclamation calling upon the people of the US to observe Cinco de Mayo with appropriate ceremonies and activities.  That day is therefore celebrated here in the USA and in Puebla, Mexico.  Herewith I present for your eating delight, a dish I hope that for both our Mexican community as well as for those of us from other parts of the world will enjoy.

Ingredients:

Serves 8 to 12 depending on portion size

One Dozen Eggs

2 Cups Sour Cream

1-14 oz. Can Chopped Green Chilies

3 C. Grated Mexican Style Cheese Mix or straight grated Jack or Cheddar

1. In a blender, blend eggs with sour cream. Place this mixture in a medium size bowl and mix in the cheese.

2. Put half of the mixture in a 9” X 13” baking dish which has been sprayed with a non-stick spray. Then layer the chilies; then place the other half of the mixture on top.

3. Bake uncovered at 350 degrees for 40 minutes; cover with foil and bake an additional 10 minutes.

4.  If you wish, before serving, sprinkle over the top some salsa or when serving, pass around a three some side of salsa, guacamole and sour cream.

 

Bueno Apetito

 

  Are you a frustrated, overworked or timid cook? Call Margot for help @ 721-3551

& please feel free to email her @ TempInnKeeper@mindspring.com or to visit her blog for more recipes including these: http://blog.TempInnKeeper.com

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.