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Old 06-18-2011, 03:13 PM   #11
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Originally Posted by Aunt Bea View Post
I think I am the only person in America that is cooking inside tonight!

Well your eyes have a mist from the smoke of a distant fire
Sanford-Townsend Band

Eggplant parmesan
Nope...you're not the only one! I'm cooking inside too. I've got a chuck roast in the pressure cooker and some potatoes boiling on the stove for mashed potatoes. We'll be having gravy and steamed peas to go along with it.

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Old 06-18-2011, 03:20 PM   #12
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I'm thinking chicken and shrimp chimichitos. I just need to get to the store for some cilantro. I better double check if I need more 10" tortillas, too.

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Old 06-18-2011, 03:27 PM   #13
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Originally Posted by CraigC View Post
Cuban Style refers to the marinade/rub paste. I juiced enough Seville oranges to yield about 3 cups of juice. I made a paste of 10 -15 good size garlic cloves, salt and cumin. Trimmed a slab of spare ribs to get a St. Louis cut and removed membrane. The trimmings will be used for green chili stew. Used a hand held, fixed blade mandolin to thinly slice 1/2 of a large Vidallia onion. Rubbed some of the paste on the under side of the slab, sprinkled some adobo, cumin and onions on then folded the slab in half with the rub , onion and spice in the center. Placed the folded slab in a 2 gallon plastic bag, rubbed paste on one side, spread onions on and seasoned with adobo and cumin. Flipped the bag and repeated on other side. The slab was nicely snug and settled length-wise in the bottom of the bag. Then the juice is poured over and around the ribs, the air is squeezed out and the bag is sealed. Marinate in the fridge for 6-8 hours, turning over each hour. Remove from marinade (reserving marinade) pat dry and let come to room temp. Set grill up for indirect grilling with drip pan. Cook indirectly until done. The reserved marinade is brought to a boil in a sauce pan, then reduced to a simmer until thickened like a syrup. Use as a glaze during the last hour of cooking. These ribs are not smoked.

The rub and marinade are the same as I use for Cuban pork roast. Call this an experiment. New grill, new rib recipe.


Thanks, Craig. Sounds good. I make a Cuban pork roast too but never thought to use the marinade for ribs.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 06-18-2011, 03:28 PM   #14
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Dinner tonight will be Asian flavored pork burgers, yellow Spanish rice and grilled zicchini
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 06-18-2011, 04:11 PM   #15
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I made potatoes au gratin with onions, broccoli, grated ham and cheddar cheese. Yummy!

I also have a pot of flavored potato water, salted with beef bullion, and a tbsp. of dried thyme to freeze or use.

If you can't see the bright side of life, polish the dull side.
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Old 06-18-2011, 04:16 PM   #16
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Simple meal tonight. Homemade pasta with meatballs from the freezer and fresh sourdough bread.
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Old 06-18-2011, 04:41 PM   #17
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Kone Braid....
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Old 06-18-2011, 04:45 PM   #18
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Charcoal broiled beef rib steak and green salad with blue cheese dressing.
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Old 06-18-2011, 04:51 PM   #19
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I'm making spaghetti with meatballs and sausage... sliced, wheat bread on the side.
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Old 06-18-2011, 05:02 PM   #20
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Pasta here. I had a lot of spaghetti left over from earlier this week. I added more sauce to the noodles then layered it with my usual lasagna cheese layer in the middle and topped with more mozzarella. Have it baking now. Will serve with salads and garlic bread. This is an experimental recipe but I really don't expect it to bomb since it incorporates my usual stuff just in different applications.

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