2 to 2 1/2 pounds baby back ribs
1 white onion, sliced
1 teaspoon paprika
1/2 teaspoon crushed red chili powder
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil
Cut the baby backs into individual ribs. Put them in a nonreactive dish (or a resealable plastic bag), and add the rest of the ingredients. Marinate overnight in the refrigerator.
Once the ribs have marinated, discard the onions (or grill them on the side in a grill basket, or sauté on the stovetop, if you like). To thread the meat onto skewers, orient the ribs so the undersides are facing the same direction (the ribs should look like frowns). Pierce the meat with the skewers either right above or below the bone, and run the skewer through to the other side. Wide metal skewers are best; if you’re using wooden skewers, use two per kebab so the ribs are stable. Leave a little space between each rib so they brown all over.
Grill the ribs slowly, turning as necessary and basting with any leftover marinade, until they’re beautifully browned all over, 15 to 20 minutes.
I've had something similar at one of my Bay Ridge favorite restaurants, just can't remember which. It is easy to make for company as the timing is not critical. This recipe will serve 2 if that's all you are eating, or 4 with a salad and dessert!
2 tbsp olive oil
7 med Bella mushrooms
Fresh peas about 15 pods
4 to 6 cloves of garlic
1/3 lb pre-cooked peeled shrimp
1/3 to 1/2 cup heavy cream (you decide the calorie content)
1/2 lb bow tie pasta
1 sprig of fresh tarragon
cracked black pepper and
Shell the peas and place in small bowl.
Using a paper towel "brush" the mushrooms of any soil. Slice mushrooms.
Separate 4 to 6 cloves of garlic from the head. Leave the skins on.
Pull tarragon leaves from sprig. Roughly chop.
Bring a large pot a water to a boil. Add salt (about a 1/2 tsp).
Snip garlic cloves on the pointy end to allow for ventilation (this will prevent explosions). Place in oven proof ramekin or pyrex bowl. Drizzle with olive oil until skins are coated. Bake in toaster oven at 350 degrees for 8 minutes. Remove and set aside to cool.
In a large frying pan, saute mushrooms in olive oil for 4-5 minutes stirring frequently. Squeeze garlic from skins and slice. Add garlic, cream, peas cook another 5 minutes. Add cooked shrimp during the last 2 minutes of cooking.
While sauteing the vegetables, add pasta to boiling water and cook 'til al dente. About 10 minutes. Drain pasta. Add pasta to frying pan with vegetables.
Turn off gas. Add tarragon, salt to taste and plenty of cracked black pepper. Stir everything until well coated. Serve!!!
This is the original Turkey Meatball recipe on the Pithy & Cleaver website: http://www.pithyandcleaver.com/?p=161. They include their instructions, notes, etc.
However, I do a few things a little differently. So I've pasted their recipe and added my notes and/or made changes to reflect how I make them, below. The meatballs freeze very nicely.
Light and lovely turkey meatballs (as made by cobble/ditmasparker)
1 lb. ground turkey
2/3s of a sleeve of Saltine (or saltine-type) crackers, crushed fine
1/3 cup milk (save some for the beaten egg part)
1 egg, lightly beaten
1 medium onion (or more, if you like that flavor, I do), finely chopped
1 Tablespoon fresh sage, finely chopped
Salt and pepper (to taste, I use roughly 1/2 teaspoon of each, but that's just how I roll. Suit yourself.)
Preheat your oven to 350. (I don't care if it's 110 degrees in the shade, preheat your darn oven!)
In a medium-sized skillet, saute the onion in a bit (maybe a 1 Tablespoon) of olive oil until just translucent. Turn off the heat and add the sage; mix thoroughly.
Moisten the crushed crackers in the milk; don’t let them get too soggy! (This is why I use less milk than the original recipe.) Squeeze out the excess milk, if needed. I like the crackers to be kind of soft, it makes rolling the meatballs easier on my hands.
Add the crackers, egg, onions and sage to the ground meat; mix thoroughly. If the mixture is too wet, crush some more dry crackers into the mixture until you reach the desired consistency.
Add salt and pepper.
Roll the meat dough into balls approximately 1.5? in diameter
Place the meatballs on parchment-lined cookie sheets. (I use Silpats instead of parchment paper, if you don't have Silpats—get 'em, they are fantastic for all kinds of baking stuff.)
Bake the meatballs for about 20-25 minutes (adjust for doneness or depending on how large you make the meatballs).
Like Pithy & Cleaver, I served them with spinach fettucine tossed in ricotta and lemon zest–highly recommended, but you can do with them as you please, of course!
Enjoy! And don't forget—you can make a double batch and freeze some for later.
Nasoya wonton wraps (can be found at just about any store now)
Boneless chicken breast
Asian Cole Slaw (I usually order this from Fresh Direct, but you may be able to find it in a gourmet store)
Teriyaki Sauce (low sodium)
Heat oil in a small skillet. Once hot, put in one or two wonton wraps at a time. After about 15 seconds, flip them over. Wraps are finished once they are golden brown on each side (takes a total of 30-45 seconds).
Season chicken breast with kosher salt and pepper. Grill up in skillet, then cut it into small bite-sized chunks. Dip the chunks into a small dish of teriyaki sauce.
Peel and finely dice garlic, oven roast for about 10 minutes. The smaller you dice the garlic, the less time you should allow them to roast or else you will burn them.
Lay wontons on plate. Sprinkle a bit of finely diced cilantro, then add some of the chicken chunks, the oven roasted garlic, then the asian cole slaw, then a bit more cilantro. Finally, eat until your heart is content!
Cook ziti al dente according to package instructions. Meanwhile, preheat oven to 350 degrees. Grease an 18 by 12 inch ovenproof dish.
Make white sauce; cool slightly and add grated mozzarellas and Cheddar cheese. Add sauce and ham or bacon to ziti and mix well. Place in prepared baking dish, top with Parmesan and bread crumbs, and dot with butter. Bake 40 minutes.
White Sauce (makes 7 cups)
7 cups milk
2 bay leaves
1 bunch parsley stems
sprig of thyme (optional)
3 white peppercorns
3 cups sweet butter
1 1/2 teaspoons kosher salt
1 teaspoon ground white pepper
1/4 teaspoon paprika
1/4 teaspoon dry mustard
1 1/2 cups all-purpose flour
1/2 cup white wine
Combine milk with bay leaves, parsley stems, thyme, if using, and peppercorns. Scald milk; do not boil. Simmer gently at 5 to 10 minutes, until well blended.
Meanwhile, combine butter, salt, pepper, paprika, and mustard in separate saucepan over low heat. Melt butter, but be careful not to burn. Stir in flour and cook, stirring constantly, 5 to 7 minutes. Add the wine and combine well. Strain milk and whisk in. Cook, stirring, 4 to 5 minutes; the sauce will thicken up suddenly. If not using the sauce immediately, drizzle some melted butter on the top. Spread butter over surface with a damp paper towel so a skin will not form.
Although stores charge more for thin cut, thick cut is actually a better choice of corned beef.
1/4 tsp. each of: mustard seed, dill seed, coriander seed, celery seed. 2 cloves. 8 black peppercorns. 1 (or 2) cloves of garlic - peeled. 2 bay leaves. Pinch of dried red pepper. Put the beef into a pressure cooker & add water to cover. Dump in all the spices, etc. Put the lid on the pressure cooker & place on stove over low-to-medium heat. It should take about 15 minutes for the top to start to rattle. (If you've never used a pressure cooker, there's a little dingus on the top that lets pressure out of the valve - you should maintain a minimal rattle of the dingus throughout the cooking time - you'll eventually figure out the proper heat setting & not have to monitor it.) Let cook for an hour. Turn off the heat. After 10 or 15 minutes, when the rubber valve has closed (a separate gizmo from the dingus) open the pressure cooker, drain the meat, thinly slice across the grain. Serve w/ English mustard &/or horse radish.