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.

      Mushroom Green Beans


      Mushroom Green Beans
      Print Recipe
        Servings Prep Time
        8 15 minutes
        Cook Time
        35-40 minutes
        Servings Prep Time
        8 15 minutes
        Cook Time
        35-40 minutes
        Mushroom Green Beans
        Print Recipe
          Servings Prep Time
          8 15 minutes
          Cook Time
          35-40 minutes
          Servings Prep Time
          8 15 minutes
          Cook Time
          35-40 minutes
          Ingredients
          Beans
          Topping
          Servings:
          Instructions
          Breadcrumb Topping
          1. In a small bowl stir together all dry ingredients including cheese. Drizzle butter into dry and stir to combine. Set aside.
          Beans
          1. Preheat oven to 350℉. In a medium sauté pan heat oil over medium heat and sauté shallots and garlic for 2-3 minutes until starting to soften. Add mushrooms, Worcestershire sauce, salt and pepper. Cook until mushroom have cooked down and moisture has evaporated, about 5-6 minutes. While cooking shallots and mushrooms cook beans in boiling salted water for 6-7 minutes.
          2. Drain beans well and toss with mushroom mixture, and asiago cheese. Pour into a greased casserole dish and sprinkle with topping. Bake for 20-25 minutes until topping is golden. Serve immediately.
          Recipe Notes

          White and cremini mushrooms work well here, but my personal favourite is 1/2 ounce dry wild mushrooms (prepped as per container), coarsely chopped and added with 10 ounces of sliced cremini mushrooms as shown in this post.

          Roasted Tomato Pumpkin Soup

          Roasted Tomato Pumpkin Soup
          Print Recipe
          Thick, luscious and a little spicy with roasted flavour. Delicious swirled with sour cream and topped with crispy leeks.
            Servings
            6 people
            Servings
            6 people
            Roasted Tomato Pumpkin Soup
            Print Recipe
            Thick, luscious and a little spicy with roasted flavour. Delicious swirled with sour cream and topped with crispy leeks.
              Servings
              6 people
              Servings
              6 people
              Ingredients
              Roasted Tomato Pumpkin Soup
              Crispy Leeks
              Servings: people
              Instructions
              Roasted Tomato Pumpkin Soup
              1. Preheat oven to 300℉. Peel pumpkin using a vegetable peeler and cut off stem. Cut in half vertically and scoop out seeds (reserve seeds for roasting if desired). Cut into approximate 1 1/2" chunks and place on a parchment lined baking sheet. Remove stem from tomatoes and cut into quarters. Spread out on a parchment lined baking sheet. Drizzle the pumpkin and tomatoes with 2 tbsp olive oil and roast in preheated oven for 1 1/2 hours. Add garlic cloves to the tray during the last 1/2 hour.
              2. Peel and chop onion into 1/2" chunks. Heat 2 tbsp olive oil in a large soup pot or dutch oven over medium heat, add onion and sauté until starting to soften, approximately 5 minutes. To the pot add roasted vegetables and all remaining ingredients, reserving 1 cup chicken broth to adjust consistency later. Cover and simmer for a minimum 30 minutes. Remove from heat and blend with a hand held emersion blender until smooth. Adjust constituency using reserved chicken broth. Adjust seasoning with salt and pepper. Ladle into serving bowls and swirl in 1 1/2 tbsp of sour cream and top with crispy leeks.
              Crispy Leeks
              1. Combine flour, cornstarch, salt and pepper in a shallow dish. Trim ends from leek and rinse well, making sure to rinse under any loose leaves. Cut leek into 1/4" slices and separate rings. Toss leek slices in flour mixture to gently coat. Add oil to a shallow pot or skillet and heat until the oil sizzles when a sprinkle of flour is added. Scoop out half of the leek slices shaking off any excess flour and add to oil. Fry for 4-5 minutes until golden, turning once. Using a slotted scoop remove leeks from oil and allow to drain on a paper towel lined plate. Repeat the frying process with remaining leeks. Keep uncovered at room temperature until ready to use.
              Recipe Notes

              In this recipe, two baking sheets were used to demonstrate the roasting of the pumpkin and tomatoes, however roast all on one baking sheet if desired. A stand blender can also be used to puree the soup.  Makes approximately 10 cups.