Lemon Marinade

INGREDIENTS

    • 1/4 cup fresh lemon juice
    • 1/2 teaspoon hot pepper flakes
    • 1/2 teaspoon cracked black pepper
    • 1/2 teaspoon coarse salt (kosher or sea), or to taste
    • 4 strips of lemon zest
    • 3 cloves garlic, crushed with the side of a cleaver or minced
    • 1/4 cup coarsely chopped fresh parsley
    • 1/4 cup coarsely chopped fresh basil, cilantro, dill, oregano, or a mix of all four
    • 1/2 cup extra virgin olive oil
    • Add a tsp of sugar and dijon (optional)

PREPARATION

    1. Combine the lemon juice, hot pepper flakes, cracked pepper, and salt in a nonreactive (glass, ceramic, or stainless steel) bowl and whisk until the salt crystals are dissolved. Add the lemon zest, garlic, parsley and basil. Stir or whisk in the olive oil. The virtue of this marinade is its freshness: Use it within 1 to 2 hours of making. Stir again before using.

Recipe Cred: Epicurious

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Tri-Color Slaw with Lime Dressing

Serves 8 at least

1/2 head green cabbage, cored
1/2 head red cabbage, cored
1 pound carrots, peeled and shredded
1 large bunch cilantro, leaves roughly chopped
3 limes, juiced (about 1/3 cup)
2/3 cup neutral oil, such as peanut or safflower
1 to 2 teaspoon sugar
Kosher salt and freshly ground pepper

Shred the cabbage finely in using a chef’s knife, a mandoline, or a food processor’s shredding blad. In a very large bowl, toss together the shredded cabbage with the shredded carrots and chopped cilantro.

Whisk the lime juice and oil together in a bowl or measuring cup, and whisk in the sugar. Toss with the slaw, and season generously with salt and pepper (it may need more than you think it will at first, and this salad definitely needs its salt!).

Best served within a day or two, cold from the fridge, but you can refrigerate it for up to 3 days or until it loses its crispness.

Recipe Cred: The Kitchn

Slow Cooker BBQ Ribs

Slow Cooker BBQ Ribs

Ingredients

  • 4 pounds pork baby back ribs

  • salt and pepper to taste

  • 2 cups ketchup

  • 1 cup chili sauce

  • 1/2 cup packed brown sugar

  • 4 tablespoons vinegar

  • 2 teaspoons dried oregano

  • 2 teaspoons Worcestershire sauce

  • 1 dash hot sauce

Preparation

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat.
  3. In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.
  4. Cover, and cook on Low 6 to 8 hours, or until ribs are tender.

Recipe Cred: Allrecipes.com