Posted in Dinner

Kim’s Cookin’ School Ribs!

Sometimes you just want to nibble on a bone…
Savory ribs: non-barbecue style. Yes, there is really such a thing!

By Kim B.
Garlicky Ribs
These ribs are very different then the sticky sweet or dry spice rub ribs that most think of when you say, “let’s have spare ribs”. But let me tell you, once you try these, you are hooked! And they are so easy.

A slab of baby back or St Louise Style ribs separated into rib bones
6 -8 garlic cloves separated and unpeeled
1/2 cup chicken broth
1/2 cup white wine
2-3 sprigs of rosemary
3-4 sprigs of thyme
Salt and pepper

Marinate the ribs in one of two ways:

A salty brine 2 to 24 hours in the refrigerator. For this method, remove from fridge and drain off brine at least 1 hour before cooking.  Pat dry and sprinkle with freshly ground pepper.

Or rain on the salt and allow to marinate at room temperature (a cool kitchen of course) for up to two hours, but at least an hour.

Heat a large skillet over med high heat.  Once heated add 2 tablespoon olive oil; the oil should shimmer but not smoke.  Carefully place ribs in a single layer in frying pan uncrowded and not touching. You can do these in batches!  Brown on all sides, turning as needed, then remove to a plate.

stove rib
Once all the ribs have been browned, reduce the heat to medium.  Return all the ribs back to the pan in as much as a single layer as possible. Now it is OK if they touch! It may even be necessary to stand some up on their sides.  Pour any accumulated meat juices into the skillet along with the garlic, herbs, wine and broth.  Increase the heat to bring the liquid to a boil, then reduce heat to low and cover with a lid.

pan ribs
Cook for 1 1/4 – 1 1/2 hours, turning and repositioning ribs about every 20 minutes.  Ribs will continue to brown slightly becoming fork tender, and the liquid will become thick and rich.  Watch for over-cooking which results in a broken sauce, i.e. separation of the fat from the sauce.  Also meat should not be at boil but rather a low simmer/braise.
Smash the garlic, which is now soft and sweet, and stir around in the sauce. Stir the ribs to coat with the garlicky wine sauce. Serve warm.  Bon Appetite!

final rib

Posted in Dinner

Rock n Roll Bacon Blue Burgers

If you don’t like Blue Cheese then Stop here, because this burger is stuffed with blue cheese, bacon crumbles, garlic, onions, celery, and tasty spices. This burger is named for my older Musician brother who loves a good song and yummy, stinky, blue cheese. This ones for you Jermster!

Rock n Roll Bacon Blue Burgers

By: Bekie A

1/2 cup diced celery

1/2 cup diced onions

3 garlic cloves minced

1 Tbsp Olive oil

1 cup of bacon crumbles

2 lbs of ground beef 80/20

1 Tbsp dried parsley

1/2 or 1 Tbsp of hot sauce

1 Tbsp of Worcestershire sauce

1/2-2/3 cup of blue cheese (amount depending on how strong you like it)

2 tsp sea salt and more for sprinkling

2 tsp of cracked pepper and more for sprinkling

–Sauté onions, celery, and garlic in the Olive oil on medium high heat until transparent. Add in bacon for 1 minute to add flavor. Then add to ground meat. Work into meat with a fork. Add in remaining spices. Form into Palm size balls and flatten using 2 plates and wax paper. Push your thumb into the center slightly. Add a sprinkling more of salt & pepper. Grill or cook on a griddle over medium heat for 1-2 min per side until it reaches 160 or desired temp.

Posted in Dinner

Smoke’n Ace Burgers

I created this burger in honor of my brother’s Smoke’n fast arm as a professional baseball pitcher and his love of burgers. It is smokey, stuffed with carmelized onions, smoked cheddar, secret spices, and bacon. You will never eat a plain burger again.

By: Bekie A

Smoke’n Ace Burgers

1 cup of diced onions

2 slices of bacon

1 tsp minced garlic

1 tbsp butter

–Sauté onions, garlic, and bacon in the butter over medium to high heat until onions are translucent and bacon begins to brown. Do not cook bacon all the way. Process for 10 seconds. Mix into the 1lb of beef. 

1 lb of ground beef

1/2 cup of grated smoked cheddar

2 shots of hot sauce

1 tsp smoke sea salt

1/2 tsp smoke paprika

Cracked pepper

Dash of chili powder

Drizzle of mesquite Olive oil (optional)

–Mix all of the above ingredients together thoroughly. Form into 3 large balls. Press together each ball between 2 plates to form 3 patties.

Press your thumb into the middle to form an indention. Grill on medium heat for 1-2 minutes on the first side and flip. Use a meat thermometer to reach desired temperature of 160.  Top with avocado and jalapeños to kick it up a notch.

Posted in Quick

Sweet & Saucy Sloppy Joes

These are kid tested and approved as “finger-lickin, bring-me-seconds good!”  One secret spice will make these over-the-top and unique.

Sweet & Saucy Sloppy Joes

By:Kim B

1 small onion or 1/2 minced

2 cloves of garlic smashed & minced

Olive oil, butter 

Salt & pepper

1lb of ground beef & 1lb  ground pork

8 oz tom sauce or 24 oz crushed tomatoes for extra saucy

1 heaping tomato paste 

1 tbsp of Worcester or soy sauce

1 tsp smoke paprika & oregano

1/4 tsp cloves

1 tsp salt & pepper

1/2 cup brown sugar

-cook onions and garlic in the butter and oil over medium heat until onions start to turn color. Add meat and cook until brown. Drain off excess oil but  2 tbsp 

-stir in tomato paste and remaining ingredients. Simmer on low for 3-5 minutes. 

Kim’s Tip: toast the buns and they will be less likely to break or get soggy when topped with sloppy Joes. 

To kick it up: sprinkle with cheese and garnish with butter pickles.