I can’t take responsibility for all this deliciousness you see on the plate. On Saturday, a few of my girlfriends and I decided to pull together a communal meal. I brought the coleslaw and corn bread. The coleslaw was your basic pre-cut slaw mix from Wegmans. I just added some mayonnaise, vinegar, celery salt, white onions, and fennel seeds, which is something new I decided to add to the mix. It was a hit! The corn bread was something my friend Jen taught me how to make. You just add a box of Jiffy corn bread mix with a can of cream of corn and bake it at 350 or 400 degrees until it is cooked all the way through.
Melissa made the delicious spare ribs by cooking them for a little over an hour in a pan of water, mango puree and onions, covered in foil. For the sauce, she cooked up regular store-bought barbecue sauce and mango chunks and then she pureed the mango into the sauce. After coating the ribs, she put them on a small grill for a little while to give them grill marks.
Kate brought potatoes, which we cut in half, tossed in oil, herbs and garlic, and cooked in the oven until they were done. Katie brought macaroni and cheese. And voila, there you have it, an exquisite meal!
Sounds like a fine evening, my friend!
ReplyDeleteFYI, you should start playing around with the coleslaw thing, if you're generally a fan. I julienne any combination of golden delicious apples, red/orange/yellow bells, sometimes even a cooked beet or two, and toss that in. But if you're going to go that way, you're looking at sweet rather than savory, and probably cut back on the celery and eliminate the onion.
Also, I've been doing half mayo and half yogurt. Excellent stuff!
Cheers.
Rick S.
WOW! Great tips. Didn't even see this comment until now. I'll have to remember these for future feasts!
ReplyDelete