Cauliflower side dish

I know there are many of you who don't like cauliflower - I have my ups and downs but this is a delicious way to make it as an accompaniment to any meal.

Ingredients:
1 medium head cauliflower (about 1 pound), trimmed and cut into small florets
4 tablespoons  olive oil
1½ tablespoons fresh lemon juice

⅓

 teaspoon red-pepper flakes
4 mint leaves, torn up.


Method
Preheat the oven to 400˚F. 
In a large mixing bowl, toss the cauliflower florets with 2 tablespoons of the olive oil and a pinch of salt. Transfer the cauliflower to a rimmed baking sheet and roast, rotating the baking sheet and stirring the cauliflower halfway through, until the edges are golden brown, about 15 minutes. 
Remove from the oven and let cool completely.


In a medium pan, heat the remaining 2 tablespoons of olive oil. Add the cauliflower and cook over medium-high heat, stirring, until crispy and warmed through, about 4 minutes.


In a large bowl, toss the cauliflower with the lemon juice, pepper flakes and mint. Season with salt and serve immediately.


This recipe has been attributed to Bruce Binn . Thanks to Simone for sending it to me!

Spare Ribs - Great Summer Food!

I love spare ribs! This is a great recipe with amazing seasoning.You can BBQ then, oven cook, boil, grill - whatever you prefer!

Ingredients
Four 3-pound slabs pork spare ribs 
For the seasoning
3/4cups paprika
2/3cup sugar
1 1/2 tablespoons onion powder
For the BBQ Sauce
2 cups ketchup
1 cup water
1⁄4 cup brown sugar
1⁄4 cup  sugar
1 1⁄2 teaspoons freshly ground black pepper
1 1⁄2 teaspoons onion powder
1 1⁄2 teaspoons dry mustard powder
2 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
1⁄2 cup apple-cider vinegar
2 tablespoons light corn syrup
1 tablespoon seasoning (see above)


Make the seasoning: 
Stir the  ingredients all together  in a small bowl. Stored in an airtight container in a cool, dry place, this seasoning will last up to 6 months.


Make the BBQ sauce
Combine all of the ingredients in a large pot or slow cooker. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to very low and simmer, uncovered, for at least 2 hours, stirring occasionally. Remove from the heat, cool, and use as needed. Stored in a tightly sealed container, this sauce will keep in the fridge for up to 2 months.


Make the ribs:

Rinse the rib slabs in cold water and pat dry with paper towels. Put the slabs on a  chopping board. Using your fingers, pull off the thick white membrane. Use a small knife to trim off the excess fat and meat. Using a sharp knife, trim off the brisket bone (or rib tip). Season both sides of the slab with salt and some of the seasoning, and refrigerate for at least 1 hour, or up to a day in advance.

When you’re ready to cook the ribs, preheat the grill to 250 F, or light the BBQ! 
Place the slab of ribs on the grill away from (not directly over) the flame (using indirect heat). 
Cook the slab curl-side up for approximately 2 1/2 hours.
Flip the slab over to finish the cooking, about 1 more hour, or until you get the full "bend" in the slab.
For dry ribs, pull the ribs off the grill, and sprinkle more  seasoning over the entire slab. 
Cut between the bones and serve. For wet ribs, pull the ribs off the grill, and pour Neely's Barbecue Sauce over the slab. Slice between the bones into individual portions, and serve.
You can also cook them in the oven
I sometimes boil the ribs in beer for a while and then BBQ them....they turn out just fine and reduce the BBQ or grilling time by quite a bit!

Jamie Oliver's Muffaletta

This recipe was sent to me from a friend in Florida...its part of Jamie's food revolution - his quest to get American children to eat healthy food - good luck with that!
As Jamie says "Every child in America has the right to fresh, nutritious food. A diet of processed food is undermining the nation's health and essential cooking skills are being lost. Jamie's Food Revolution is working through the charity America Gives Back to help change the way America eats and ensure the health of future generations."

Serves 8-10

INGREDIENTS

MUFFALETTA

1 head of celery

1/2 a jar of  Cured Pitted Olives, drained

2 jars  artichoke hearts, drained

1/2 a jar of roasted sweet red pepper strips, drained

Sea salt and freshly ground black pepper

1 large muffaletta loaf or piece of plain focaccia (approximately 8 inches by 12 inches)

good-quality extra virgin olive oil

2 large ripe tomatoes, thinly sliced

a small bunch of fresh basil, leaves picked

2 x 4 ounces balls of buffalo mozzarella

4 ounces Parma ham or prosciutto, the best quality you can afford

4 ounces smoked ham, the best quality you can afford, thinly sliced

4 ounces freshly grated provolone piccante cheese

4 ounces hot Neapolitan salami, the best quality you can afford

METHOD:

Snap off the outer sticks of the celery and put them back in the refrigerator for another time. Trim off the base, then pick off and discard any big green leaves. Pick off and reserve the paler, smaller leaves, and finely slice the pale tender core. Roughly chop the olives and place in a bowl with the celery, the artichokes and the peppers, then season with a little salt and pepper.

Slice the bread in half horizontally and open it out on your board. Drizzle with the best extra virgin olive oil you have. Spread the celery salad evenly on the bottom half, top with the sliced tomatoes, season with salt and pepper, then tear the basil leaves over the top. Tear over the mozzarella, then layer up the sandwich with prosciutto, smoked ham, grated provolone cheese and salami. Put the top of the bread back on and press down firmly to squash all the fillings together. Chop into thick wedges and serve.

Get more info about Jamie's quest here:

Twitter:http://www.twitter.com/Jamie_Oliver Facebook:http://www.facebook.com/FoodRevolutionCommunity Website:http://www.jamiesfoodrevolution.com

Afternoon Tea Scones

The 'Telegraph Online', a British newspaper I read daily, is publishing Best of British recipes.
These scones are yummy and easy!

Ingredients:

1/2 lb flour

1 1/2 oz butter

1/2 tsp baking powder

1/2 tsp cream of tartar

Pinch of salt

Some buttermilk or milk

Method

Sieve the dry ingredients and rub in the butter.

Add enough buttermilk(or milk) to make a soft pliable dough

Knead lightly on a floured board, roll out and cut into circles

Put on a greased tray and bake at about 375F/400F for 10-15 mins

Serve the traditional way with clotted cream and jam!

YUMMY!!!

Maltese Bigilla - Bean Dip

Bigilla is a traditional Maltese snack (or dip) made out of beans (usually Fava beans). In Malta they are called "ful tal-Ġirba".

This Maltese dip is traditionally made with dried favas, but using fresh beans means they don't need to be soaked overnight first and slashes the cooking time. Serve with crackers or crusty bread.


If you're using dried broad beans, you must first soak them for two days in salted water with the bicarbonate of soda mixed in. The water must be changed after the first day. This will soften the beans. After the second day, cook the beans in fresh water. Bring the water to a boil and let simmer until the beans are cooked. (generally easier and faster if you use a pressure cooker) Drain.


Lets start with 250gms of beans, prepared as above. (you can use canned beans but that's cheating!)
Once the beans are cooked, and soft, put them in a food processor (while still hot) and mix for a few seconds
Add salt (rock salt is the best) and pepper to taste
2 cloves garlic (or more!)
A handful of parsley
Some chopped red pepper
About 4 tbs Olive oil


Mix till you get a rough consistency. Serve immediately (so the bigilla is still warm,) drizzle some more olive oil over the plate and some chipped parsley to garnish.


Serve with Maltese Galletti (if you are in Malta!) or crackers or crusty bread

Gevalia Coffee

I have bought this coffee for a while now and it just seems to get better. There is a great intro rate where you get a free gift (i got a coffee machine!) and the teas and coffees are superb!
Give it a try - you can cancel at any time - and still keep the free gift!!

Caesar Salad

Great for the hot weather we are having - it hit 115F a few days ago! This dressing is great - nice and creamy!
For the croutons
5 tbs  olive oil
1 garlic clove, mashed to paste (about ½ teaspoon)
½ - ¾ loaf ciabatta or similar rustic bread, cut into ¾-inch cubes (about 5 cups) 
¼ cup water
¼ tsp table salt
2 tbs finely grated Parmesan

For the Salad
1 large garlic clove, mashed to paste (about ¾ teaspoon)
2 to 3 tbs fresh lemon juice
½ tsp Worcestershire sauce
about 6 anchovy filets, patted dry with paper towels and finely minced ( to get 1 
tbs)
2 large egg yolks
1/3 cup olive oil
1 bs olive oil 
1 ½ ounces Parmesan, finely grated (about ¾ cup)
Ground black pepper
2 to 3 romaine hearts, cut crosswise into ¾-inch thick slices, rinsed, and dried 
very well

1. Make the Croutons: 
Combine 1 tbs oil and garlic paste in small bowl; set aside.
Place bread cubes in large bowl. Sprinkle with water and salt; toss, 
squeezing gently so bread absorbs water. 
Place remaining 4 tbs olive oil and soaked bread cubes in 12-inch nonstick pan. 
Cook over medium-high heat, stirring frequently, until browned and crisp, 7 to 10 
minutes. 

2. Remove pan from heat, push croutons to sides of skillet to clear center; add garlic/oil mixture to clearing and cook with residual heat of pan for 10 seconds. Sprinkle with Parmesan; toss until garlic and Parmesan are evenly 
distributed. Transfer croutons to bowl; set aside. 

3. For the Salad: 
Whisk garlic paste, 2 tablespoons lemon juice, and Worcestershire sauce together in large bowl. Let stand 10 minutes.

4. Whisk anchovies and egg yolks into garlic/lemon juice mixture. 
While whisking constantly, drizzle olive oil and extra-virgin olive oil into bowl in slow, steady stream until fully emulsified. 
Add ½ cup grated Parmesan and pepper to taste; whisk until incorporated.

5. Add greens to dressing and toss to coat. Add croutons and mix gently until 
evenly distributed. Taste and season with up to additional 1 tbs 
lemon juice. Serve immediately passing remaining ¼ cup Parmesan.