Easy Baby Back Ribs
Ingredients
1 rack baby back ribs (you can cook as many racks as you want at the same time)
1 tablespoon paprika
1 tablespoon brown sugar use a brown sugar substitute for low carb option
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons chili powder Use mild to hot, depending on your taste preferences
2 teaspoons onion powder
2 teaspoons garlic powder
1/2 teaspoon mustard powder
1/2 cup bbq sauce
Instructions
Pre-heat the oven to 275° F.
Rinse and pat the ribs dry with a paper towel. Remove the silver skin membrane from the underside.
Coat the ribs with the dry rub. It's not necessary, but if you have time, cover and let sit in the refrigerator for 2 hours or overnight to enhance flavor.
Wrap the ribs in foil on a baking sheet, sealing the edges tightly to create a packet.
Cook in the oven for 2 hours. You’ll know it’s ready when the meat pulls back from the bone and becomes fork tender. Continue cooking until the bone gives easily when pulled (up to 4 hours for larger rack of ribs).
Peel back the foil and discard any juices. Baste the ribs with BBQ sauce.
Simple Salad with Oregano Vinaigrette
Ingredients
For the Vinaigrette
1 to 2 cloves garlic
2 tbsp red wine vinegar
2 tablespoon fresh oregano
1/2 teaspoon kosher salt
1/4 teaspoon Dijon mustard
Freshly ground black pepper
1/4 cup extra-virgin olive oil
For the Salad
1 head romaine lettuce, washed and dried
Instructions
Make the vinaigrette: Mince 2 large or 3 small cloves garlic and place in a large bowl. Add red wine vinegar, oregano, kosher salt, Dijon mustard, and several grinds black pepper, and whisk to combine. While whisking constantly, slowly drizzle in cup extra-virgin olive oil and continue whisking until emulsified.
Make the Salad: Trim and discard root end romaine; slice leaves into thin ribbons, about 1/8-inch-thick, discarding any pieces of core. Transfer to a large bowl; toss gently to separate romaine ribbons.
Drizzle vinaigrette over romaine; toss to coat. Set aside to rest for 10 minutes before serving.
Greek Style Roasted Branzino
Ingredients
2 whole branzino, gutted and cleaned
6 sprigs fresh oregano
4 garlic cloves, peeled
1 cup cherry tomatoes, halved
6 teaspoons salted butter
olive oil
Directions
Pre-heat oven to 400F.
Place the Branzino in aluminum baking tray. Layer 3 sprigs each of oregano, 2 garlic cloves, and 3 butter slices. Scatter the cherry tomatoes throughout the tray. Drizzle olive oil on each of the Branzino.
Place tray in the oven and cook for 20 minutes, or until the meat flakes easily with a fork.
Transfer the Branzino to a large serving plate. Drizzle 1-2 teaspoons olive oil on top of each whole fish and serve immediately.
Roasted Eggplant and Bell Pepper Salad
Ingredients
2 tablespoons olive oil
1 medium onion, sliced
1 large eggplant, cut into chunks
2 red bell peppers, cut into chunks
1 TBSP fresh oregano
2 cloves garlic, minced, or more to taste
salt and ground black pepper to taste
Instructions
Preheat the oven to 350 degrees F (175 degrees C).
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and cook, stirring, until browned, 5 to 7 minutes. Transfer to a plate.
Add remaining olive oil to the skillet; add eggplant and bell pepper. Cook, stirring, until softened, about 5 minutes. Add garlic, oregano, salt, and pepper; cook 2 to 3 minutes more. Return onion to the skillet. Adjust seasonings if necessary.
Transfer eggplant mixture to a baking pan. Bake in the preheated oven for 30 minutes.
Cool 1 hour; serve at room temperature or refrigerate and serve chilled.
Grilled Albacore Tuna with Tomatoes, Basil and Capers
Ingredients
2 6oz Albacore Tuna Steaks
1 cup diced tomatoes (seeds and core removed, 1/4" dice)
2 tbs thinly sliced shallots
1.5 – 2 tbs capers- rinsed and patted dry.
3/4 tsp minced garlic
3/4 tsp kosher salt, or to taste (plus extra for seasoning steaks)
1/2 tsp ground black pepper, or to taste (plus extra for seasoning steaks)
1 tbs champagne vinegar
3 tbs evtra virgin olive oil
1/2 cup basil
Instructions
Preheat your grill as hot as it goes. Make sure your grates are clean.
Combine the tomatoes, garlic, shallot, capers, 1 tsp salt, 1/2 tsp black pepper, 3 tablespoons EVOO & 1 tablespoon champagne vinegar. Mix gently and set aside. (Do not mix in the basil. Keep the basil set aside.)
Drizzle tuna steak with olive oil and season the steaks with salt & fresh ground pepper. Rub the sides and add more seasoning if necessary to ensure all sides are coated.
Place tuna on the hot grill for 1 minute for rare tuna steaks. With tongs and a spatula , flip the tuna and cook for 1 minute more. Remove from grill and let the tuna rest for a minute or two while you finish the salad.
Julienne the basil and and mix it into the tomato & caper mixture.
Slice the tuna across the grain. Plate the tuna slices and top with the tomato & caper salad.
From Feastandmerriment.com
Wilted Chard with Shallots and VInegar
Ingredients
1 bunch Swiss chard, ribs and stems separated from leaves
2 tablespoons olive oil
2 large shallots, thinly sliced into rings
2 garlic cloves, grated
Kosher salt
2 teaspoons Sherry vinegar or red wine vinegar
Instructions
Cut Swiss chard stems into very small pieces. Tear leaves into 2" pieces and rinse well (you’ll want some water still clinging to the leaves).
Heat oil in a large skillet over medium-high. Add chard stems, shallots, and garlic and season with salt. Cook, stirring occasionally, until vegetables are starting to soften but haven’t taken on any color, about 2 minutes.
Add chard leaves, season with salt, and cook, tossing occasionally, until leaves are tender and have released some liquid, about 3 minutes (stems will have a bit of crunch).
Mix in vinegar; taste and season with more salt if needed.
Recipe by Jeremy Fox
Blackberry and Arugula Salad
Ingredients
5 ounces baby arugula (or spinach)
1/4 cup thinly sliced shallot
1–2 cups fresh blackberries
1/3 cup crumbled goat cheese
1/4–1/2 cup toasted slivered almonds
1/4 cup basil leaves- torn
Balsamic Vinaigrette:
3 tablespoons olive oil
2 1/2 tablespoons balsamic vinegar
2 teaspoons maple syrup or honey
1/2 tsp salt
1/2 tsp pepper
Instructions
Make the dressing- whisk all ingredients in a small bowl.
In a large bowl, place arugula, basil and shallot. Toss with just enough dressing to lightly coat ( you may not need all). Feel free to add the remaining ingredients and toss or plate individual portions.
If plating: place the dressed greens onto plates. Top with blackberries, goat cheese, a few basil leaves and almonds.
Serve immediately!
From Feastingathome.com
Street Corn and Bay Scallop Tacos
Ingredients
2 ears of corn, kernels cut from the ear
1 tablespoon olive oil
1/2 teaspoon salt
1 pound bay scallops
2 tablespoons lime mayonnaise
1 teaspoon crumbled Mexican queso anejo or queso fresco,
1 teaspoon chili powder
2 tablespoons fresh cilantro leaves
12 warm corn tortillas
Instructions
In a large cast iron skillet preheated until extremely hot, place the corn kernels on half of the skillet and cook for about 5 minutes before turning. The kernels should char, leaving beautiful dark spots.
Drizzle olive oil and salt over the scallops and place on the other half of the skillet. Sear for about 3-4 minutes, turn, then sear for another two minutes.
Remove the corn and scallops to a large bowl and add the lime mayonnaise, mixing to incorporate. Scoop mixture into warm corn tortillas and garnish with queso añejo, guajillo powder and cilantro.
From Rickbayless.com
Wild Petrale Sole with Fennel and Cherry Tomatoes
Ingredients
1x2x3x
1 pint cherry tomatoes, halved
1 small fennel bulb, stocks and fronds removed (sub 1 large shallot or 1/2 yellow onion)
3 garlic cloves, thinly sliced
1 Tbsp. capers
4 Tbsp. extra-virgin olive oil, divided
1 Tbsp. red wine vinegar
1 tsp. honey
1 tsp. kosher salt, divided
Pinch of red chili flakes (optional)
1 lb petrale sole fillets
1/2 tsp. black pepper
1 lemon, sliced
Instructions
Preheat oven to 400ºF. Remove the stalks and root end of the fennel bulb, and slice the bulb into quarters. Remove the core from each quarter with your knife, and then thinly slice each quarter.
To a 4-quart baking dish, combine tomatoes, fennel, garlic, capers, 3 Tbsp. of the olive oil, vinegar, honey, 1/2 tsp. salt, and a pinch of chili flakes (optional); stir well to combine.
Bake, uncovered, for 20 to 25 minutes, until the tomatoes are broken down and jammy.
Meanwhile, pat the fish dry with paper towels, and brush all over with remaining 1 Tbsp. olive oil. Season fish with remaining 1/2 tsp. salt and black pepper.
Toss the tomato mixture, and nestle the fish fillets in the pan, spacing evenly apart. Top each fillet with one thin lemon slice. Roast until the fish is cooked through and flakes easily with a fork, about 10 to 15 minutes.
Spoon the tomato mixture over fish fillets when serving.
Adapted from Dishingouthealth.com
Parsley Potatoes
Ingredients
2 pounds yellow potatoes scrubbed clean
1 tablespoon kosher salt plus more to taste
2 tablespoons unsalted butter
2 tablespoons fresh parsley minced
Instructions
Scrub potatoes well and then cube them into 2-inch chunks.
Place the potatoes in a large saucepan, and cover with COLD water. Season the water with 1 tablespoon of kosher salt.Cover the saucepan and over high heat, bring the water to a rapid boil. Once boiling, remove the lid from the saucepan and reduce heat to medium and cook until the potatoes are tender about 12-15 minutes. A pairing knife should easily pierce the potatoes fully.
Once the potatoes are tender, drain them, and then immediately return the potatoes to the hot saucepan. Place over low heat for 1-2 minutes, to absorb any water remaining on the potatoes.
Turn off the heat, add in butter and parsley, and toss to combine. Taste and add salt if necessary. Serve warm.