So we’ve been in the early planning stages for our next video (so super fun). I’ve been talking to one of my oldest friends about helping/teaching me to make something and be in our next little project. He’s definitely on board (yay!!). But, when we are all available to get together and spend the day cooking is becoming quite a challenge . We’ve discussed some different recipes but haven’t made a decision yet. A week or so ago he mentioned ribs…and that’s all it took for me to start craving ribs. Two of my greatest friends annnd my boyfriend all make the most incredible ribs (seriously incredible)! All of them completely different! All of them AMAZING. I’m a huge rib fan, I’ve tried tons of ribs from all different spots around Toronto. The best ones I have eaten are theirs. These ones are from Chris’s recipe collection and has become a summertime staple for us. We’ve made them for just us and for wonderful big group gatherings, they are so great! Personally…I can’t make ribs. I’m not really “there” yet. I don’t like the raw meat thing, like touching it, ….oh! and I never ever would ever remove the rib stuff. Although I have just recently found out you can ask the butcher to do this, which makes me far more comfortable. So when I’m finally feel ready to do the entire rib thing on my own, I can at least get help with the grossest part. I now know how to make them, and I can be very helpful mixing the spices for the rub and will even brush on the BBQ sauce if asked.
I’m so happy summer is around the corner. My favorite thing ever is sitting with Chris outside after work with a beer, a glass of wine or coffee, chatting about our day with the BBQ smoking in the background (after dinner we will sit out there long after the sun goes down soaking up every minute of summer we can). Sadly, it was pretty grey, chilly and cloudy and we were not able to hang outside, but soon!
So here you go…The first of hopefully many rib recipes:
2 racks of ribs
1/4 cup ground cumin
1/4 cup chili powder
2 tbsp garlic powder
2 tbsp brown sugar
salt & pepper to taste
1-2 cups of your favorite BBQ sauce (depending on how saucy you like’em)
- Preheat a gas grill for 250 -300° heat, or arrange charcoal briquettes on one side of the barbeque.
- UGH!!! Trim the membrane from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible…I am TOTALLY UNABLE TO DO THIS… Its so gnarly yuck. yuck. yuck.
- Combine cumin, chili powder, paprika, salt, and pepper. in small bowl or jar.
- Sprinkle as much of the rub onto both sides of the ribs as desired. **Do not thoroughly rub the spices into the ribs.
- Store the unused portion of the spice mix for future use.
- Place aluminum foil on lower rack. Lay the ribs on the top rack of the grill (away from the coals, if you’re using briquettes). close lid, and leave undisturbed for 2 1/2 hours.
- Brush ribs with your favorite barbecue sauce, and grill an additional 5 minutes.
- Serve ribs as whole rack, or cut between each rib bone and pile individually
Thanks for sharing your rib secrets babe!! I love you XOXOX
We’ve actually made this a few times. I’m not really sure why I haven’t posted it…possibly because it’s so super easy. I tried to find out where I originally saw the recipe…It was really hard to figure out. Seems this has been around awhile and a lot of bloggers have posted the recipe. From what I can figure out in my search, it was originally published in “Jerusalem- a cookbook” by authors Sami Tamimi & Yotam Ottolenghi. I’m sure that isn’t where I found it, but that seems to be the source from a few of the blogs I checked.
The first time we tried it, Chris was really surprised at how good it was (I think he’s really getting into this whole ‘healthier choices’ thing)! He even filled up his bowl for seconds ….. and possibly thirds, when I wasn’t looking.
- 1 large sweet potatoe, cut into wedges
- 1 onion, cut into wedges
- tablespoon olive oil
- 1/2 cup of pine nuts
- 3 tablespoons of tahini paste
- 1/2 tablespoons of lemon juice
- 2-4 tablespoons of water
- 1/4 teaspoon of salt
- 1 garlic clove, crushed
- Pre-heat the oven to 350º
- Drizzle oil over sliced potato and onion and season with salt and pepper and toss to coat evenly.
- lay flat on baking sheet
- Bake them for approx 30 minutes (or until the edges start to brown).
Make the tahini:
- In a small bowl, mix together the ingredients for the tahini, add as much water as you’d like. I add it untill it has a smooth gravy like consistancy.
Toast the pine nuts:
- Drizzle a little oil in a small frying pan over low heat.
- Add the pine nuts along with a little salt and cook until the nuts are golden brown (this doesn’t take long).
- take them out of the hot pan (you really don’t want to burn them)
- In a bowl, I start with some washed fresh spinach leaves, then add potato and onion, drizzle tahini on top! You can sprinkle on toasted pine nuts or serve on the side and add as you eat!
**NOTE: I make extra toasted pine nuts, store’em and add them on the leftovers or sprinkle them on salads.
My best friends and I usually get together for a gift exchange just before Christmas. This tradition started about fifteen years ago when we were living together. Then however it would be Christmas morning and we’d blast music, drink mimosas and joyfully gather around our always enormous tree. (why am I telling a Christmas story the beginning of spring?…I’m getting to it. promise.) Now , it’s a little different with all the growing up, moving, weddings and babies we have settled for an evening as close to Christmas day as possible. I really shouldn’t say ‘settled’ our close little family of 3 has grown to more then 6 and truly has become “the more the merrier”. Last Christmas I gave my besties (and me) tickets to see Patti Smith at the AGO. The show wasn’t till March so the tickets were tucked away, stuck to the fridge or almost forgotten . We waited….and waited, finally March arrived and our excitement began again. We made plans to rush home Friday night, get ready, grab our tickets and head down to see Ms. Patti Smith at the art gallery. We had high hopes for a big dinner afterwards with huge margaritas in Baldwin Village and spending some time together just the 3 of us.
Patti was everything we hoped for and more. She is without a doubt everything you’d think she’d be an artist, a poet, rock star, badass, and of course a legend. Afterwards we sat, laughed and talked endlessly about her greatness, her poetry and her life. We drank our margarita’s till our heads were fluttering and our cheeks were flushed from tequila (ate an awful dinner..not worth mentioning the extent of how disappointing it was), then strolled to find taxi’s. Next Christmas it had been decided that instead of beautiful dresses and unique necklaces we’d exchange gifts that involved us spending time together seeing or doing things around the city that we would enjoy, just the three of us.
After our awful dinner Friday night my head wanted to make something fresh and light….but, after drinking margaritas my belly wanted something heavy and comforting. I found a recipe for broccoli pesto the other day and thought it would be a perfect opportunity to make it. A fresh pesto on some warm comforting pasta.
2 broccoli /2 cups (chopped florets)
handful of basil
1/2 lemon, juice
1/2 cup lightly toasted walnuts
2 cloves garlic
fresh grated Parmesan cheese (to taste)
1/2 cup olive oil
2 tbsp water
salt & pepper
- Throw it all in food processor, until desired consistency.
- Try it.
- Add a little drizzle more of olive oil if it feels too dry
- Add salt/ pepper according to taste.
Serve with pasta, in a salad or on a sandwich
This recipe has actually very little to do with Tina Turner. Tina Turner Toast actually didn’t have a name….I actually just made it up. This is a snack my dad would make pretty often. It was usually made on movie nights or on the weekend and when we were all hungry waiting for dinner or….. when my mom went out for the night and my dad let me stay up FAR past bed time to watch Tina Turner Live in Concert.
- I remember cause I got to stay up crazy late.
- I remember because my dad turned the volume up louder then I had ever heard it.
- Because he let me dance on the couch (which was probably more like frantically jumping up and down on the couch).
He made this and vanilla milk shakes.
Now, this has been perfected over the past 30 years and, there is no need to improvise or adjust it. We assure you.
- 4 pieces of white bread
- 6 slices of bacon
- 12 slices of cheese
- Preheat oven to 300°F.
- Cut crust off bread
- Slice into 3 equal pieces (tip- we use an electric carving knife to prevent squishing the bread)
- Cut the 6 slices of bacon in half (for a total of 12) -microwave bacon *according to most, to cook bacon in microwave you would cook 1min for every slice. That is actually too long for this recipe it’s important to check on them. you want it to be slightly under cooked (so a little under 6min).
- Arrange them on a baking sheet with a little room between them, place sliced cheese on top of the pieces of bread, top with bacon (tip- He uses tooth picks to assure the bacon stay perfectly placed on the toasts. if you don’t have them it’s ok…but you’ll need to check on them frequently to make sure the bacon doesn’t fall off)
- Bake for 15min
There you have it! Perfect Tina Turner Toast!
Tina Turner Live in Rio (1988) :