Recipes of the Month
May 2020
STICKY GRILLED PORK RIBS
Ingredients
- ½ cup hoisin
- ½ cup ketchup
- ½ cup chilli sauce (Use my Marion’s Kitchen Coconut Sriracha or any chilli sauce you prefer or substitute with BBQ sauce for a mild flavour)
- 3 garlic cloves, finely grated
- 1 tsp ground coriander
- 1kg (2.2 lb) rack of pork ribs, cut into individual ribs
- vegetable oil for brushing
Creamy Thai Basil Lime Potato Salad:
- 100g (3.5 oz) bacon, diced
- 5 potatoes (about 800g/28 oz), unpeeled
- 3 hard boiled eggs, roughly chopped
- 1/3 cup finely sliced spring onion (scallions)
- ½ cup Marion’s Kitchen Thai Basil, Lime & Coconut Dressing
Method:
- Preheat the oven to 120°C/250°F.
- Combine the hoisin, ketchup and chilli sauce in a large bowl. Reserve ¼ cup in a separate small bowl so you can baste the ribs as they grill later.
- Add the pork ribs to the large bowl and toss until each rib is evenly coated. Transfer to a baking tray lined with foil. Place another sheet of foil on top and seal to form a tight foil ‘bag’. Cook in the preheated oven for 90 minutes.
- Meanwhile, for the creamy Thai basil lime potato salad, cook the potatoes in boiling salted water for 25 minutes or until tender. Remove them from the water and allow to cool a little. Use a tea towel to hold each warm potato as you peel off the skin. Cut the peeled potatoes into chunky dice and place in a large bowl. Add the remaining salad ingredients and toss until well combined. Cover and store in the fridge until ready to serve.
- Remove the ribs from the oven. Turn the oven up to 200°C/390°F.
- Transfer the foil bag to a heat-proof surface. Remove the top layer of foil, being careful because the steam inside the bag will be hot. Turn the ribs to coat them in the sauce that’s accumulated in the bottom of the tray.
- Heat a barbecue grill plate or frying pan over high heat. Brush the plate or frying pan with oil. Grill the pork ribs for 3-4 minutes each side, basting with the reserved marinade, or until just slightly charred. Transfer to a serving plate and serve with the creamy Thai basil lime potato salad.
Yield: Serves about 4
2020
January
February
March
April
May
June
July
August
September
October
November
December
Shrimp Farrow
Caprese Flank
Salmon Citrus
Herbed Pulled Pork
Sticky Grilled Pork Ribs
-
-
-
-
-
-
-
2019
January
February
March
April
May
June
July
August
September
October
November
December
Orzo with Peas and Goat Cheese
Smoky Beef Koftas
Mango Curry Chicken Thighs
Braised Beef Short Ribs
-
Homemade BBQ Sauce
-
-
Curry Coconut Oven Fried Chicken
Company Crock Pot Roast
Wine Fortified Figs for Fall
Manch Peppers
2018
January
February
March
April
May
June
July
August
September
October
November
December
Irish Shepherd's Pie
Tri-Tip Beef Stroganoff with Wild Mushrooms on Sourdough Toasts
-
Weeknight Sausage & Kale Cassoulet
Slow Cooker Honey Garlic Ribs
Classic Meatballs Marinara
Pancetta and Egg Pasta
'Cocoa Vin' Fondue
Honey Dijon Chicken Skillet
Meatless Monday Mushroom Tacos
Lemon-Herb Tilapila Packets
Golden Couscous Stuffed Peppers
2017
January
February
March
April
May
June
July
August
September
October
November
December
Lamb & Feta Sliders with Homemade Aioli
Vegetarian Lasagna
Carrot Ginger Tofu Soup
-
-
-
-
Thai "Noodle" Salad
-
-
-
Middle Eastern Bison Meatballs with Cilantro-Yogurt Sauce
2016
January
February
March
April
May
June
July
August
September
October
November
December
-
Chicken Breasts Stuffed with Prosciutto, Swiss Cheese and Baby spinach
Straccetti
Drunk Man's Chicken
Simple Summer Salad
Citrus Butter Tilapia
Mushroom Crostini
Potato, Mushroom & Leek Pizza
Grilled Tandoori Chicken
Southwestern Pumpkin Hummus
-
Diane's Black Bean Chili
2015
January
February
March
April
May
June
July
August
September
October
November
December
Easy Hamburger Stroganoff
Chicken Merlot with Mushrooms
Brandied Shrimp with Pasta
Red Wine Chili
Sangria's
Garlic Beer Steaks
Grilled Red Snapper & Veggie Skewers
Linguini with Mushroom and Olive Oil
2014
January
February
March
April
May
June
July
August
September
October
November
December
Spinach Fettuccine with Ginger Chicken
Wine-Roasted Cornish Gane Hens
Coq Au Vin
Pork Tenderloin with Creamy Herb Sauce
Salmon Baked in Red Wine with Mushrooms and Bacon
Shrimp and Shells Piccata
Red Wine Beef Marinade
Chicken Monterey
Savory Beef Pie
Cod Stew with Red Wine
| 2013 | |
| January | Wong’s Lettuce Wraps |
| February | Halibut & Crab Marinated in White Wine |
| March | Beef and Barley Soup |
| April | White Wine Broccoli Casserole |
| May | Savory Pork |
| June | Grilled Shrimp and Chicken with Pasta |
| July | Grilled Soy Fish Fillets |
| August | Fish Beer Batter |
| September | Swiss Steak Italian Style |
| October | Texas Style Chili |
| November | Beef Bourguignon |
| December | Red Wine Turkey Baste |
| 2012 | |
| January | Zippy Carrots |
| February | Italian Sausage Soup with Tortellini |
| March | Irish Lamb Stew |
| April | Hermits with Wine |
| May | Red Wine BBQ Sauce |
| June | Halibut with White Wine Sauce |
| July | – |
| August | Salmon Tango |
| September | Angel Chicken Pasta |
| October | Slow-Cooked German Short Ribs |
| November | Pork Chops with Mustard Sauce |
| December | Mulled Cranberry-Apple Grog |
| 2011 | |
| January | Gruner Schnitzel Recipe |
| February | Argentine Beef Stew |
| March | Irish Canadian Beef Stew |
| April | Wine and Dijon Marinated Pork Loin |
| May | Penne with Pancetta, Tuna and White Wine |
| June | Portuguese Pork |
| July | Scallops Au Gratin |
| August | Salmons with Lemons, Capers and Rosemary |
| September | Skillet Chicken Cordon Bleu |
| October | Lover’s Loaf |
| November | Herbed Mushroom Pate |
| December | Lush Turkey and White Wine Turkey Gravy |
| 2010 | |
| January | Red Wine Meat Loaf |
| February | Slow Cooker Chicken with Mushroom Sauce |
| March | Chicken & Red Wine Sauce |
| April | Sirloin Tips & Mushrooms |
| May | Blissful Rosemary Chicken |
| June | Parmesan Crusted Salmon |
| July | Zippy Burgers (Made with Beer) |
| August | Honey Grilled Shrimp |
| September | Alfredo – Style Sauce with Fettuccine (Low-Fat Pasta) |
| October | French Onion Soup |
| November | Beef Stroganoff |
| December | Turkey Red Wine Sauce |