Salad greens can be easily bruised so when washing carefully dip them in and out of a large bowl of water, then dry them on paper towels.

When measuring spices always use a measuring spoon or pour them into your hand  instead of straight into the food you are cooking so that you don’t accidently over pour.

To juice lemons, limes, oranges or other citrus, first roll them on the cutting board pressing down hard with the palm of your hand before slicing.

The best way to cook raw sausage is to first poach them in water for about 10 minutes.  You can them finish them on the grill or stove-top so the outside will be browned and the inside fully cooked.

• When chilled, fresh herbs will become limp and blacken.  So put them stem side down in a glass of water and keep them in a cool place in your kitchen.

• It’s easy to make coconut milk if you can’t find it in your local grocery store.  Put shredded coconut in a jar, then into a pan of boiling water and let stand for 20 minutes.  Strain and use.

• Adding garlic to a long simmering dish at the beginning of your cooking process will lose much of its nutrients by the time it is served.  Try preparing the garlic as a paste with a bit of salt and olive oil and mix with the dish at the last minute.

• To make pesto, blanch your fresh basil in salted, boiling water and then stop the cooking process by dropping it in ice water.  Drain it and squeeze it dry so that the pesto will remain that beautiful green color.

“Whatever will satisfy hunger is good food.”  Chinese proverb

“Of soup and love, the first is best.”  Spanish proverb

“Laughter is brightest where food is best.”  Irish proverb

Hmmm....

#2

AUHHH!!!

Here’s my latest: 

(I made these ribs in my oven, but you can certainly do them on your outdoor grill.)

3 pound beef ribs

3 tablespoons Dijon mustard (maybe even 1 more tablespoon if you are a “mustard person”)

1 tablespoon brown sugar

2 tablespoons apple cider vinegar

3 cloves fresh garlic

Salt and pepper

• Marinate the beef ribs in the above ingredients in a plastic bag for at least 30 minutes up to 3 hours in the refrigerator. 

(Note: Many people like to marinate overnight, however I am not one of them.  I feel that marinating that long in an acid, in this case apple cider vinegar that the meat actually starts to “cook”.  It usually becomes grey in color and any true beef flavor is lost.)

• Take the marinated beef ribs out of the fridge and bring to room temperature.  That usually takes about 30 minutes. 
• Pre-heat the oven to 350 degrees.
• Remove the ribs from the marinade. 
• Place ribs on a rack in an oven proof pan.
• Pour remaining marinade over ribs.  (Dispose of bag.)
• Cover with aluminum foil and bake for 1 hour.
• Reduce oven temp to 300 degrees.
• Remove the aluminum foil and continue to bake for another 30 minutes, or until the ribs have a slight crust.
• Remove from oven and let stand for 10 minutes.

Suggested side dishes: green beans, broccoli, cauliflower, corn on the cob, zucchini, yellow squash, kale, spinach, Brussels sprouts, baked beans, potato salad, tomato slices, baked potato, mashed potatoes, yams, rice, and green salad with a balsamic vinaigrette.

I think you will love the mustard flavor with the beef ribs.  (It’s great for pork ribs too.)  It is also much lower in fat and calories than BBQ sauce.  

Let me know what you think.