Hellooooo.... hope you all had an enjoyable Superb Owl yesterday, I heard some birds won it. ;-)
Let me just begin by saying, I probably should have kept my recipes to two yesterday. Wore myself out a bit, although that did mean that I slept pretty well last night. So that's good.
The house still smells of ribs... it was kind of nice way to come home, especially knowing that leftovers awaited me. I decided not to try out a new recipe today, since I did three yesterday. I'm going to use today to blog and to come up with a plan for the rest of the week.
Cooking ribs was a bit of an experience, it wasn't hard, I was just nervous the whole time that I was about to ruin a not cheap cut of meat. The glaze from the recipe was so good, I was stealing bits of it out of the pan. I will say that I probably overdid it on the rosemary (some in the rub, some in the glaze, and some just sitting in the pan with the cooking ribs), so I would cut out some of it next time. Oh yes, there will be a next time. I made the glaze in a pot on the stove, as some of the commentary on the recipe indicated that if I was doing just one rack, I probably wouldn't get enough drippings to do anything with and most likely scorch the pan. I was not interested in that, so I made it in a saucepan. I used way to much water to begin with and it took forever to reduce.
To go with the ribs, I thought what is more classic than coleslaw and biscuits. At least, that's what I think about when it comes to ribs. I'm sure everyone has their classic sides...except vegetarians...and vegans.
For the coleslaw, I wanted to do something different. I found it in this recipe for Roasted Cabbage Slaw with Hazelnuts and Lemon. I made a couple of alterations, but nothing major. I added in some pistachios. That's it. Love pistachios.
The biscuits are a filled biscuit, the original recipe called for blue cheese but I just don't like it. So I used herbed goat cheese. I thinned out the cheese a little with milk and after baking, I think I should have thinned it out a little more. The cheese became a bit too feta-like inside the biscuits. The flavor was really good, but the texture was just a little off.
Herbed goat cheese, the beginning.
Squash puree, awaiting biscuit-y goodness.
One minor alteration I made to the recipe, was to add some vanilla to the melted butter before adding to the dough.
http://food52.com/recipes/26221-butternut-squash-and-berkshire-blue-cheese-biscuits
I didn't have enough cheese for all the dough, so after these above, I just cut out more rounds and baked them like regular biscuits.
As for tomorrow, I don't know yet know what I'll make, time for some research!
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