Rib Competition

I had a great weekend with an overnight trip to Edmonton to go shopping with my friend Chelsea.

I was even home early enough to enjoy half the weekend with Scott.

We relaxed on Saturday night and on Sunday we had a little rib competition.

I think Scott might have won the competition – but it is unsure. My ribs were more tender and tasty but the flavor was very intense and after two ribs it got to be a bit much.

Scott’s ribs just needed to be cooked a bit more.

 

Scott’s Ribs – Lemon Greek Ribs – Top Secret recipe

My Ribs – Sticky BBQ Ribs (from the Book What to Cook and How to Cook It by Jane Hornby) will try to post later.

We also had Truffle Mac and Cheese and Lemon Garlic Broccolini.

Broccolini was simple and very good.

The Truffle Mac and cheese was fine, but nothing crazy good.

Ina Garten’s Truffle Mac and Cheese

  • 2 tablespoons unsalted butter
  • Good olive oil
  • 1/2 pound shiitake mushrooms, stems removed and caps sliced 1/2-inch
  • 1/2 pound cremini mushrooms, stems removed and caps sliced 1/2-inch
  • 3 tablespoons cream sherry
  • Kosher salt
  • 1 pound pasta, such as cavatappi
  • 3 ounces white truffle butter (recommended: D’Artagnan)
  • 1/2 cup all-purpose flour
  • 1 quart whole milk, scalded
  • 12 ounces Gruyere cheese, grated (4 cups)
  • 8 ounces extra-sharp Cheddar, grated (2 1/2 to 3 cups)
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground nutmeg
  • 2 garlic cloves, chopped
  • 3 tablespoons freshly chopped parsley leaves
  • 1 1/2 cups fresh white bread crumbs

Directions

Preheat the oven to 375 degrees F.

Heat the butter and 2 tablespoons of olive oil in a large (12-inch) saute pan, add the mushrooms, and cook over medium heat for 3 to 5 minutes, until they are tender. Add the sherry and continue to saute for a few more minutes, until the sherry is absorbed. Set aside.

Bring a large pot of water to a boil and add a splash of olive oil and a pinch of salt. Add the pasta and cook for 6 to 8 minutes, until al dente. Drain well.

Meanwhile, melt the truffle butter in a large (4-quart) saucepan and whisk in the flour. Cook for 2 minutes over low heat, stirring constantly with a whisk. Slowly whisk in the hot milk and cook for 2 minutes, stirring constantly with a wooden spoon, until the white sauce is thickened and creamy. Off the heat, add the Gruyere, Cheddar, 1 1/2 tablespoons salt, the pepper, and nutmeg.

Combine the pasta, sauce, and mushrooms in a large bowl and pour them into a 10 by 13 by 2-inch baking dish.

Place the garlic and parsley in the bowl of a food processor fitted with the steel blade and pulse until they’re minced. Add the bread crumbs and pulse to combine. Sprinkle the crumbs over the pasta and bake for 35 to 45 minutes, until the sauce is bubbly and the crumbs are golden brown. Serve hot.

Ina Garten’s Sautéed Broccolini

  • 1 bunch broccolini
  • Kosher salt
  • 2 tablespoons unsalted butter
  • 1/2 lemon, zested
  • 1 teaspoon minced garlic
  • 1 tablespoon lemon juice
  • 1/4 teaspoon freshly ground black pepper

Directions

Blanch the broccolini in a large pot of boiling salted water for 2 minutes. Drain immediately and immerse in a bowl of ice water.

Melt the butter in a large saute pan. Add the lemon zest and garlic and stir. Drain the broccolini and add it to the garlic mixture and heat for 2 minutes. Add the lemon juice, 1/2 teaspoon salt and the pepper, and toss well before serving.

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One Response to Rib Competition

  1. Jenny says:

    Looks good – I would like both rib recipes. What a fun night / dinner.
    Hmmm – I think Adam and I might have to do something like that sometime.

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