Pork Ribs versus Tuna Salad
June 16th 2009 01:28
Category: No Category
On Friday my sister asked if I'd like to have dinner at her place with her and her husband on Sunday and if so what would I like to bring. Meaning would I cook. Of course, I love to have dinner with my sister and her husband and wouldn't mind cooking. How about Pork Ribs, not the kind you do on the grill but the big ones, like beef short ribs but bigger (damned if I can remember the name). This sounded good to her so I said I'd get the ribs out of the freezer on Saturday and start them Sunday morning, having absolutely no idea of what I'd fix or how I'd fix them or for that matter how to fix them, I'd never cooked this type of port rib before.
So, Saturday rolls around and Carol calls, and asks if I'd rather fix that really good Tuna Salad I'd invented a couple of years ago and what would I need for it. Well, sure I'd fix that, I could put the ribs back in the freezer as they weren't totally defrosted, which they weren't, but I needed think rice noodles, and I wasn't sure we could still get them around here as the one Asian market I knew of had gone out of business. My sister said she'd check as they were on their way into to town (45 minutes to the "big town" of Longview, TX). No, they didn't have them at any of the good health food stores, so that was out, then she called and said that they did have them at WalMart of all places, as a matter of fact they had a wide variety of Asian goodies, seasonings, sauces, noodles, mixes, etc. Wow, get me some peanut sauce, some mung bean noodles, some five flavor seasonings, some of this and some of that, and don't forget the rice noodles. She got everything she could think of.
I ask that you remember that I haven't looked at this recipe in at least two years, so I'm going by memory as to what is in it. I knew I needed olive oil, tuna, celery, onion, green preferred, rice noodles and I thought balsamic vinegar. I was wrong, and completely forgot several ingredients.
Sunday rolls around, I don't hear from my sister, I've gotten out the recipe, which is on my old, desktop, computer, printed it, and looked at the ingredients. Whoops, I'm missing banana peppers, jalapinos, and orange juice. Damn! Need to talk to Carol, as I'm dead broke, having about 25 cents in my pocket, so I need her to stop at the store on the way home from wherever she is, which is at her old house staining the porch. She didn't have her cell phone on... damn!
Around five o'clock she calls, they have just gotten in from staining their deck, they are hot and sweaty and tired, and how about an hour? I say how about a different day? She, says no, and hour or more will be fine, OK say I, and we hang up. A few minutes later Carol calls again, would it be OK to make it another day, maybe during the week? Maybe, Huh? No problem, how about Thursday since I don't have anything planned for that day? Oh, good, that will work. The conversation goes on and we are set.
Well here it is Monday, I made the pork ribs for me and me yesterday, and will make the Tuna Salad on Thursday for my sister and her husband. You, my faithful readers get to have two Original Me recipes for the price of one. Oh, boy are you lucky or what?
Pork Ribs w/Red Wine & Chilpote Tomatoes
2 to 4 pounds Pork Ribs (the large ones, not Spare Ribs)
1 can diced tomatoes w/Chilpote seasonings
3 Carrots, sliced
1 or 2 large onions, sliced
1 or 2 large potatoes, cubed
1 cup good red wine (if you can't drink it, don't cook with it)
3 or 4 cloves garlic, smashed
1 to 2 tablespoons olive oil
In a large pan heat the oil until hot, sear the pork ribs on each side, add the garlic and reduce heat to medium low. Cover and let cook for approximately 1 hour.
After 1 hour remove the ribs to a plate and drain the fat from the pan, leaving any juices. Turn the heat to high and de-glaze with red wine, scraping any bits and pieces on the bottom. Return ribs to pan, add chilpote tomatoes, carrots, onions and potatoes. Reduce the heat to medium/low again and cook for an additional ½ to 1 hour depending on the size of the potatoes and the size of the ribs. The ribs should be very tender and pull apart with a fork, the potatoes and carrots should also be fork tender. The sauce will thicken as it cooks.
Serve with a crusty bread and the same red wine you cooked with, if there's any left over. If you don't drink wine, drink whatever suits your fancy.
Tuna & Oriental Noodle Salad
2 cans water packed tuna (chilled
½ Pkg Thai rice Noodles
3 to 4 stalks celery finely chopped
¼ Onion, fine dice
3 to 4 banana peppers (fresh, can substitute bell peppers)
2 Jalapeños, finely diced
3 cloves garlic (more if your are a garlic nut)
4 to 5 tablespoons Olive or peanut Oil
½ Cup Orange Juice
3 Tablespoons Soy Sauce
Drain the Tuna.
Place tuna, chopped onion, celery and banana peppers in a large mixing bowl and stir together until well mixed.
Cook rice noodles in boiling water for 2 to 3 minutes (just tender). Drain thoroughly and set aside.
Heat oil, add jalapeños and garlic, cook until tender. Add orange juice and soy sauce, then add the drained and chill rice noodles. Heat through and mix thoroughly until coated with oil mixture.
Add the tuna mixture to the skillet or wok, and mix all ingredients thoroughly until just warm through, add extra oil, soy sauce, and/or orange juice to taste.
Best served warm, but can be chilled or saved to the next day.
Serve with a crisp white wine or beverage of choice.
So, Saturday rolls around and Carol calls, and asks if I'd rather fix that really good Tuna Salad I'd invented a couple of years ago and what would I need for it. Well, sure I'd fix that, I could put the ribs back in the freezer as they weren't totally defrosted, which they weren't, but I needed think rice noodles, and I wasn't sure we could still get them around here as the one Asian market I knew of had gone out of business. My sister said she'd check as they were on their way into to town (45 minutes to the "big town" of Longview, TX). No, they didn't have them at any of the good health food stores, so that was out, then she called and said that they did have them at WalMart of all places, as a matter of fact they had a wide variety of Asian goodies, seasonings, sauces, noodles, mixes, etc. Wow, get me some peanut sauce, some mung bean noodles, some five flavor seasonings, some of this and some of that, and don't forget the rice noodles. She got everything she could think of.
I ask that you remember that I haven't looked at this recipe in at least two years, so I'm going by memory as to what is in it. I knew I needed olive oil, tuna, celery, onion, green preferred, rice noodles and I thought balsamic vinegar. I was wrong, and completely forgot several ingredients.
Sunday rolls around, I don't hear from my sister, I've gotten out the recipe, which is on my old, desktop, computer, printed it, and looked at the ingredients. Whoops, I'm missing banana peppers, jalapinos, and orange juice. Damn! Need to talk to Carol, as I'm dead broke, having about 25 cents in my pocket, so I need her to stop at the store on the way home from wherever she is, which is at her old house staining the porch. She didn't have her cell phone on... damn!
Around five o'clock she calls, they have just gotten in from staining their deck, they are hot and sweaty and tired, and how about an hour? I say how about a different day? She, says no, and hour or more will be fine, OK say I, and we hang up. A few minutes later Carol calls again, would it be OK to make it another day, maybe during the week? Maybe, Huh? No problem, how about Thursday since I don't have anything planned for that day? Oh, good, that will work. The conversation goes on and we are set.
Well here it is Monday, I made the pork ribs for me and me yesterday, and will make the Tuna Salad on Thursday for my sister and her husband. You, my faithful readers get to have two Original Me recipes for the price of one. Oh, boy are you lucky or what?
Pork Ribs w/Red Wine & Chilpote Tomatoes
2 to 4 pounds Pork Ribs (the large ones, not Spare Ribs)
1 can diced tomatoes w/Chilpote seasonings
3 Carrots, sliced
1 or 2 large onions, sliced
1 or 2 large potatoes, cubed
1 cup good red wine (if you can't drink it, don't cook with it)
3 or 4 cloves garlic, smashed
1 to 2 tablespoons olive oil
In a large pan heat the oil until hot, sear the pork ribs on each side, add the garlic and reduce heat to medium low. Cover and let cook for approximately 1 hour.
After 1 hour remove the ribs to a plate and drain the fat from the pan, leaving any juices. Turn the heat to high and de-glaze with red wine, scraping any bits and pieces on the bottom. Return ribs to pan, add chilpote tomatoes, carrots, onions and potatoes. Reduce the heat to medium/low again and cook for an additional ½ to 1 hour depending on the size of the potatoes and the size of the ribs. The ribs should be very tender and pull apart with a fork, the potatoes and carrots should also be fork tender. The sauce will thicken as it cooks.
Serve with a crusty bread and the same red wine you cooked with, if there's any left over. If you don't drink wine, drink whatever suits your fancy.
Tuna & Oriental Noodle Salad
2 cans water packed tuna (chilled
½ Pkg Thai rice Noodles
3 to 4 stalks celery finely chopped
¼ Onion, fine dice
3 to 4 banana peppers (fresh, can substitute bell peppers)
2 Jalapeños, finely diced
3 cloves garlic (more if your are a garlic nut)
4 to 5 tablespoons Olive or peanut Oil
½ Cup Orange Juice
3 Tablespoons Soy Sauce
Drain the Tuna.
Place tuna, chopped onion, celery and banana peppers in a large mixing bowl and stir together until well mixed.
Cook rice noodles in boiling water for 2 to 3 minutes (just tender). Drain thoroughly and set aside.
Heat oil, add jalapeños and garlic, cook until tender. Add orange juice and soy sauce, then add the drained and chill rice noodles. Heat through and mix thoroughly until coated with oil mixture.
Add the tuna mixture to the skillet or wok, and mix all ingredients thoroughly until just warm through, add extra oil, soy sauce, and/or orange juice to taste.
Best served warm, but can be chilled or saved to the next day.
Serve with a crisp white wine or beverage of choice.
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Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
Comment by FoodMage
Thank you. I love both of them. Here in Texas the Tuna is great in the heat, without much cooking, just a touch, compared to the long cooking time of the pork. When it's 95F outside it's not all that wonderful to cook for two hours, sometimes. 20 minutes is much better.
Janice
Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness