Pickled Corn


Pickled Corn
Print Recipe
    Servings Prep Time
    5 cups 30-35 minutes
    Cook Time
    5 minutes
    Servings Prep Time
    5 cups 30-35 minutes
    Cook Time
    5 minutes
    Pickled Corn
    Print Recipe
      Servings Prep Time
      5 cups 30-35 minutes
      Cook Time
      5 minutes
      Servings Prep Time
      5 cups 30-35 minutes
      Cook Time
      5 minutes
      Ingredients
      Servings: cups
      Instructions
      1. In a large bowl, toss together corn, red onion, red pepper, jalapeño, and garlic. Divide into heat proof mason jars, leaving enough room to add liquid to cover. I used 3-500ml jars because it's nice to have one ready to use and two to keep stored. See note.
      2. In a medium sauce pan heat water, vinegar, lime juice, sugar, salt and pepper to a simmer. Pour hot liquid over corn mixture just to cover corn. Add hot water by the tablespoon to top up if needed. Seal jars and allow to cool at room temperature, then refrigerate.
      Recipe Notes

      Will keep up to 4 days once opened and up to one month if unopened.  This is why I chose to use 500 ml mason jars, so one or two can stay sealed if needed and one can be used right away.

      Smoky Apple Ribs

      Smoky Apple Ribs
      Print Recipe
        Servings Prep Time
        4 people 20 minutes
        Cook Time
        3 hours
        Servings Prep Time
        4 people 20 minutes
        Cook Time
        3 hours
        Smoky Apple Ribs
        Print Recipe
          Servings Prep Time
          4 people 20 minutes
          Cook Time
          3 hours
          Servings Prep Time
          4 people 20 minutes
          Cook Time
          3 hours
          Instructions
          Ribs
          1. Preheat oven to 275℉. In a small bowl whisk together sugar and spices. Remove the thin membrane on the back side of ribs if not already done by butcher. Liberally coat the rib rack on all sides with spice rub.
          2. Wrap ribs tightly in aluminum foil with meat side up. Place on large baking tray and bake for approximately 3 hours until meat is tender. Make sauce while ribs are cooking.
          3. Preheat oven to broil and position rack to 6-8" from broiler. Remove ribs from foil and place back on baking tray lined with fresh foil. Brush liberally with sauce on both sides and broil for 3-4 minutes per side. Remove from oven and cut between bones. Serve immediately with extra sauce on the side.
          Sauce
          1. Whisk together all ingredients in a medium sauce pan and bring to a full simmer. Reduce heat and allow to simmer uncovered for at least an hour, stirring occasionally. Sauce should be reduced slightly and flavours melded. Yielding approximately 2 cups of sauce.
          Recipe Notes

          I had approximately 1/2 cup of sauce left over without serving any on the side. Can freeze for another use.  Also great with grilled pork tenderloin.

          Rustic Tomato Spinach Bake


          Rustic Tomato Spinach Bake
          Print Recipe
            Servings
            6-8
            Servings
            6-8
            Rustic Tomato Spinach Bake
            Print Recipe
              Servings
              6-8
              Servings
              6-8
              Ingredients
              Servings:
              Instructions
              1. Preheat oven to 350℉. In a large bowl toss together bread cubes and 2 tbsp olive oil. Spread bread cubes into a single layer on a large baking sheet. Bake for 15-20 until golden, tossing once or twice. Remove from oven and set aside.
              2. Add remaining 2 tbsp of oil to a large skillet over medium heat. Add onion and sauté for 2 minutes until starting to soften. Stir in garlic and continue to cook for 2 minutes, stirring often. Add spinach and toss until wilted. Stir in tomatoes, sugar and salt, stirring to combine. Simmer uncovered for 20 minutes until 3/4 of the liquid has evaporated. Remove from heat and stir in fresh parsley, basil and bread cubes.
              3. Lightly spray a shallow 4-5 cup casserole dish with non stick spray. Pour mixture into casserole and spread out. Sprinkle with parmesan and gruyere. Bake for 30 minutes until bubbly and starting to brown. Remove from oven and allow to rest for at least 5 minutes before serving.

              Grilled Lamb Koftas


              Grilled Lamb Koftas
              Print Recipe
                Servings Prep Time
                6-8 servings 30 minutes
                Cook Time
                12 minutes
                Servings Prep Time
                6-8 servings 30 minutes
                Cook Time
                12 minutes
                Grilled Lamb Koftas
                Print Recipe
                  Servings Prep Time
                  6-8 servings 30 minutes
                  Cook Time
                  12 minutes
                  Servings Prep Time
                  6-8 servings 30 minutes
                  Cook Time
                  12 minutes
                  Ingredients
                  Minted Yogurt Sauce
                  Lamb Koftas
                  Servings: servings
                  Instructions
                  Minted Yogurt Sauce
                  1. Stir together all ingredients and chill until ready to use.
                  Lamb Koftas
                  1. Add all ingredients to a large bowl and gently mix with your hands until well combined but not overworked. Cover and chill for up to one day in advance. Shape approximately 2 1/2 ounces of meat mixture into a 3" long log, making 13-15 in total. Thread onto skewers and chill until ready to grill.
                  2. Preheat heat grill to medium and grill lamb skewers for approximately 12 minutes turning to brown all sides. Meat should no longer be pink and the internal temperature should reach a minimum 160℉. Split pitas and fill with 2 koftas. Top with Minted Yogurt Sauce and desired toppings such as lettuce, sprouts, and onions.
                  Recipe Notes

                  Recipe makes approximately 35 ounces of mixture and can be made into burger patties as well.   I used metal skewers, however if using wooden skewers be sure to soak in water according to directions prior to use.

                  Braised Celery and White Beans


                  Braised Celery and White Beans
                  Print Recipe
                    Servings Prep Time
                    4 servings 20 minutes
                    Cook Time Passive Time
                    75 minutes 45 minutes
                    Servings Prep Time
                    4 servings 20 minutes
                    Cook Time Passive Time
                    75 minutes 45 minutes
                    Braised Celery and White Beans
                    Print Recipe
                      Servings Prep Time
                      4 servings 20 minutes
                      Cook Time Passive Time
                      75 minutes 45 minutes
                      Servings Prep Time
                      4 servings 20 minutes
                      Cook Time Passive Time
                      75 minutes 45 minutes
                      Ingredients
                      Servings: servings
                      Instructions
                      1. Preheat oven to 350℉. In a large sauté pan, cook bacon until just starting to crisp and most of the fat has rendered. Remove bacon to a paper towel lined plate using a slotted spatula. Reserve approximately 2 tbsp of bacon fat in pan.
                      2. Over medium heat, add sliced shallots and garlic to bacon fat and sauté for 1-2 minutes until the shallots are starting to soften. Add celery and sauté for an additional 2 minutes.
                      3. Stir in broth and allow to simmer over medium low heat for 5-7 minutes, stirring occasionally. Whisk cornstarch into canned tomato juice until dissolved. Add to pan along with canned tomatoes. Heat until mixture comes to a simmer and thickens. Stir in cannelloni beans, smoked paprika, fresh herbs, salt and pepper.
                      4. Divide equally between 4 individual coquette dishes or ramekins. Place on a large baking sheet and cover with foil. Bake for 45 minutes. Top each with 1/4 cup of grated cheese and broil until cheese has melted and is golden. Serve with crusty bread if desired.