I have a question about the recipe ingredients of: 3 or 4 marrow bones and 1 to 2
pounds of ribs, neck bones or soup bones.
Dr. BBQ: I am grilling about 20
pounds of ribs and chicken for a party.
I am grilling about 20
pounds of ribs and chicken for a party.
Had to through away 5
pounds of ribs and run at the last minute to buy roast beef (which I soaked in the roasting mixture).
Consumer complaints of «thin blue plastic pieces» prompted Koch Foods Inc. of Fairfield, OH, to recall 119,480
pounds of rib - shaped beef patties, according to the USDA's Food Safety and Inspection Service (FSIS).
Not exact matches
I've been looking for different cuts
of meat to try and the short
ribs looked great so I decided to pick up a few
pounds.
CONTENTS Why This Book Now 1 BASICS Gremolata 10 Aioli 10 Bagna Cauda 12 Salsa Verde 13 Chimichurri Sauce 14 Yogurt Sauce 16 Tzatziki 17 Tomatillo Salsa 18 Spiced Nut - Date Sauce 20 Buttermilk - Herb Dressing 21 Lemon - Garlic - Herb Dressing 24 Greenest Goddess Dressing and Dip 24 Applesauce 27 Sautéed Apples 28 Romesco Sauce 29 Quick Tomato Sauce 30 Chicken Stock 32 Ricotta Cheese 33 Cream Cheese Dough 36 Crème Fraîche 37 Preserved Lemons 39 Preserved Quince 42 5 - Day Sauerkraut 44 Quick Vegetable Pickles 49 Strawberry - Orange Jam 50 Blueberry Jam 51 Peach Jam 56 Quince Jelly 58 Apple Butter 60 Corn Tortillas 62 BREAKFAST AND BRUNCH Granola 68 Flax - Coconut Muffins 71 Banana Bread with Streusel Topping 74 Sour Cream Coffee Cake 76 Buckwheat Crêpes 77 Any Day Pancakes 82 Buckwheat Dutch Baby with Sauteéd Apples 83 Crispy Waffles 85 Popovers 86 Kuku Sabzi (Persian Vegetable and Herb Omelet) 88 Mollet Eggs with Avocado and Roe 92 APPETIZERS AND SNACKS Goat Cheese — Garlic Spread 98 Fig - Plum Compote 101 Stuffed Dates 101 Ceci Cacio e Pepe (Roasted Chickpeas with Cheese and Pepper) 103 Granola Bark 104 Cheese - and - Pepper Crackers 107 Gougères 110 Pissaladiere 112 Aguachile with Shrimp and Scallops 115 Chicken Liver Mousse 116 Socca (Chickpea Crisps) 118 Gravlax 120 SOUPS Ancho Pepper Soup 126 Cauliflower - Garlic Soup with Watercress Pesto 129 Billi Bi Soup with Saffron 131 Simple Crab Bisque 134 Black Bean and Ham Hock Soup 136 Stracciatella (Italian Egg Drop Soup) 138 Avgolemono (Greek Lemon Soup) 141 Kapusniak (Polish Cabbage and Sour Cream Soup) 143 Summer Greens Soup 144 SALADS, VEGETABLES, AND SIDES Vegetable Slaw 148 Fattoush with Country Bread 151 Treviso Salad 152 Kale and Cucumber Salad with Tahini - Lemon Dressing 153 English Pea, Pea Shoot, Fennel, and Goat Cheese Salad 154 Purple Salad 157 Celery Root and Citrus Salad 158 Romanesco Salad 160 Bacon, Lettuce, and Tomato Panzanella with Basil Salsa Verde 161 Chicken — Celery Root Salad 163 Tomato, Shelling Beans, and Cucumber Salad 164 Many Bean Salad with Preserved Lemon and Herbs 166 Dark Leafy Greens with Lemon - Garlic - Herb Dressing 168 Job's Tears Salad 169 Black - Eyed Peas, Ham, and Collards 170 Royal Corona Beans with Chimichurri Sauce and Smelts 172 Succotash 173 Roasted Fall Vegetables and Apples 175 Zucchini - Herb Fritters 178 Beets and Greens with Hazelnuts and Honey - Vinegar Dressing 181 Pan-Roasted Eggplant 182 Roasted Baby Eggplant with Yogurt Sauce 182 Masa Harina and Millet Cornbread 184 Whole - Loaf Cheesy Garlic Bread 186 Cheese and Corn Soufflé 188 Corn, Green Beans, and Parmesan 193 Sorghum and Corn «Risotto» 195 Restaurant Mashed Potatoes 197 Cottage Fries 198 Creamed Potatoes with Dill 200 Rösti Potatoes 201 Potato Gratin 203 Fried Potatoes and Roasted Oyster Mushrooms 206 Chris Kronner's Onion Rings and Tempura Vegetables 207 Brandade 209 MAINS Ricotta Dumplings 214 Spring Risotto 217 Seafood Salad with Lemon - Garlic - Herb Dressing 219 Chopped Salad
of Salmon and Vegetables 220 One - Side Sautéed Salmon with Chive Butter Sauce 223 Hot - Smoked Salmon with Salsa Verde Cream Sauce 225 Seafood Stew with Aioli 227 Spatchcocked Roasted Chicken 228 Fried Chicken 233 Savory Bread Pudding with Wild Mushrooms and Bacon 237 Cider Caramel Pork
Ribs 241 Pork Chops in Mustard Sauce with Apples 243 Lamb Kofta (Spicy Lamb Skewers) 245 Dry - Rubbed Tri-Tip 249 Carbonnade à la Flamande with Celery Heart Salad (Flemish Beef Short Rib Stew) 254 Beef Daube (Beef Stew) 256 GATHERINGS Menus 260 Pan Bagnat 263 Eggplant Parmesan Gratin with Fresh Tomatoes and Quinoa 264 Holiday Turkey with Turkey Gravy 266 Carnitas 272 Porchetta 276 Leg
of Lamb over Potato - Onion Gratin with Mint Salsa Verde 279 DESSERTS Shortbread 284 Fresh Ginger Cookies 285 Chocolate - Buckwheat Madeleines 288 Pistachio Madeleines 290 Jam Bars 292 Walnut Pralines 294 Double Chocolate Sorghum Brownies 296 Apple Beehive 297 Spiced Apple - Walnut Cake 300 Lemon
Pound Cake 302 Cornmeal - Ricotta Upside - Down Cake 305 Teff Carrot Cake 308 Birthday Cake with Fluffy Milk Chocolate Frosting 310 Tartine Chocolate - Almond Cake 314 Mocha - Hazelnut Cake with Whipped Cream 317 Pavlova with Citrus and Stone Fruit 319 Blueberry Cobbler with Cornmeal Buttermilk Biscuit Topping 324 Apple Pie 328 Boysenberry Pie 331 Cherry - Frangipane Galette 332 Champagne Gelée with Strawberries 334 Dark Chocolate and Toasted Almond Semifreddo 338 Chocolate Pots de Crème 340 Kabocha Custard 341 Flan 343 Lemon Pudding Cake 346 Persimmon Pudding 347 Catalonian Rice Pudding 349 Sticky Date Pudding with Hot Toffee Sauce 252 Candied Orange Peel 355 Fluffy Milk Chocolate Frosting 357 Marshmallows 358
Almost 120,000
pounds of beef
rib - shaped patties recalled after being possibly contaminated with thin, blue plastic pieces.
This rub mix will cover about 5
pounds of your favorite pork
ribs; baby back
ribs are excellent.
We had pesto grilled shrimp,
ribs, and strawberry
pound» crack» shortcakes, potato salad with green olives (reminded me
of egg and olive salad).
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2
pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1
pound Swiss chard, center
ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest
of 1 lime Juice
of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
I've got just over 5
pounds of short
ribs here, 8 pieces and they all fit beautifully in my rondeau.
3 bundles callaloo or 3 bunches fresh spinach, washed, tough
ribs removed, coarsely chopped 4 cups coconut milk (made by soaking 4 cups grated coconut in 4 cups
of hot water for 1/2 hour, then straining it) 2 cups milk 2 cloves garlic, minced 2 medium onions, chopped 1 bunch scallions, chopped 1/4
pound pumpkin or Hubbard squash, peeled and coarsely chopped 1/4
pound butter Salt and pepper to taste Habanero hot sauce to taste
In plain English, for 100 guests I'd cook six 7
pound butts and four 10 - 12
pound briskets and 25 slabs
of ribs.
ingredients BRAISED COUNTRY
RIBS 6 pounds country ribs (cut from the blade end of the loin) 4 tablespoons olive oil 2 stalks celery (coarsel
RIBS 6
pounds country
ribs (cut from the blade end of the loin) 4 tablespoons olive oil 2 stalks celery (coarsel
ribs (cut from the blade end
of the loin) 4 tablespoons olive oil 2 stalks celery (coarsely...
Ingredients 6 ounces bacon, chopped (or more, if you are prone to snacking) 2 medium red onions, finely chopped (1/3 cup reserved for garnish) 3
pounds ground beef 2 jalapenos,
ribs and seeds removed, finely chopped 3 cloves garlic, finely chopped 3 tbsp chili powder (i used ground ancho chile) 2 tbsp cumin 1 tsp oregano 3 tsp salt One 28 ounce can diced fire roasted tomatoes 2 cups beef broth (plus more if needed) 2 15 - ounce can kidney or pinto beans (or one
of each), drained and rinsed 1 lime, juiced Cilantro (optional) Shredded cheddar cheese for garnish
* 1 grass - fed steak (I prefer
rib - eye but you can use your favorite cut), about 1.5 inches thick / 1
pound * 2 cups halved «cherry» tomatoes, or chopped standard tomatoes (use heirloom tomatoes, if possible: I've been eating the ones I grow in my garden) * 2 heads California endive (red or white, or both), root ends trimmed off * 2 somewhat thin slices traditional sourdough bread or other sturdy whole - grain bread (or gluten - free bread) * Homemade ranch dressing (or the dressing
of your choice, preferably homemade)
1 shallot, roughly chopped 1 garlic clove 1 cup cilantro leaves (plus more for garnish) 2 tablespoons olive oil 1/2 lemon, juiced zest
of 1 lemon 1/2 teaspoon salt 1/4 teaspoon cumin Dash cayenne or 1/4 teaspoon harissa 6 lamb
rib chops (about 1 1/2
pound total), trimmed
4 tablespoons extra-virgin olive oil 2 carrots, finely diced 1 medium onion, diced 1
rib celery, finely diced 6 cloves garlic, diced 1
pound lean ground turkey 1
pound pork, ground 1/4
pound pancetta, roughly chopped 2 tablespoons
of tomato paste 1 tablespoon
of Italian Seasonings 1 bay leaf 1 cup
of water 1 cup red wine Kosher salt and freshly ground black pepper Parmigiano - Reggiano (grating)
You can also substitute 4
pounds of pork loin for the
ribs if you wish.
1 large onion, sliced and separated into rings 2 1/2
pounds boneless country - style pork
ribs 1 (18 ounce) bottle barbecue sauce 1/3 cup honey 1/3 cup maple syrup 1/4 cup spicy brown mustard — I used a brown mustard with horseradish in it 2 cloves
of garlic, crushed 1/2 teaspoon salt 1/4 teaspoon pepper
Slow Cooker Swiss Steak with Cauliflower Mash 1.5
pounds sirloin steak or round steak 1 small onion 2
ribs celery, diced 1 green bell pepper 1 28 ounce can diced tomatoes 1 tablespoon Worcestershire sauce 3 cloves garlic 1/2 teaspoon dried oregano leaves 1 bay leaf 1 - 2 tablespoons whole wheat flour 1 medium head
of cauliflower 1 tablespoon butter
1 tablespoon olive oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2 teaspoon ground ginger (or 1 tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne pepper 2 to 3 cups vegetable broth as needed 1 sweet potato, cut into 1/2 inch cubes 3/4 cup dried lentils (I used green) 1 bay leaf 1/2
pound greens such as swiss chard, collards, kale, etc., center
ribs removed and leaves thinly sliced (I used about 7 big leaves) 1/2 teaspoon kosher salt, or more to taste Zest
of 1/2 lime 1 tablespoon lime juice Plain Greek yogurt and sliced almonds for topping, if desired
3/4
pound of thinly shaved real prime
rib served «Philly» style with havarti cheese, horseradish cream, butter - toasted brioche roll, side
of beef demi - glace
ingredients BRAISED COUNTRY
RIBS 6 pounds country ribs (cut from the blade end of the loin) 4 tablespoons olive oil 2 stalks celery (coarsely chopped) 1 carrot (peeled, coarsely chopped) 1 large onion (peeled, coarsely chopped) 1 fresno chili (halved) 5 sprigs thyme 3 salt - packed anchovies (rinsed) 1 bay leaf 1 head garlic (cloves peeled) 1 quart chicken stock 2 cups white wine 1/3 cup apple cider 1/4 cup parsley (chopped, to garnish) Kosher salt and freshly ground black pepper (to ta
RIBS 6
pounds country
ribs (cut from the blade end of the loin) 4 tablespoons olive oil 2 stalks celery (coarsely chopped) 1 carrot (peeled, coarsely chopped) 1 large onion (peeled, coarsely chopped) 1 fresno chili (halved) 5 sprigs thyme 3 salt - packed anchovies (rinsed) 1 bay leaf 1 head garlic (cloves peeled) 1 quart chicken stock 2 cups white wine 1/3 cup apple cider 1/4 cup parsley (chopped, to garnish) Kosher salt and freshly ground black pepper (to ta
ribs (cut from the blade end
of the loin) 4 tablespoons olive oil 2 stalks celery (coarsely chopped) 1 carrot (peeled, coarsely chopped) 1 large onion (peeled, coarsely chopped) 1 fresno chili (halved) 5 sprigs thyme 3 salt - packed anchovies (rinsed) 1 bay leaf 1 head garlic (cloves peeled) 1 quart chicken stock 2 cups white wine 1/3 cup apple cider 1/4 cup parsley (chopped, to garnish) Kosher salt and freshly ground black pepper (to taste)
4 tablespoons unsalted butter, divided 1 1/2
pounds shells - on shrimp, peeled and deveined (shells reserved for stock) 1 large sweet onion, diced 1 medium carrot, diced 1
rib celery, diced 1/4 cup brandy or white wine 1 tablespoon tomato paste 2 plum or roma tomatoes, skins removed, chopped 1/2 cup uncooked rice (basmati is nice) 3 sprigs
of fresh thyme, leaves only
if you opt to use boneless, you need only use 2
pounds of beef short
ribs rather than the 3 1/2
pounds i have listed.
Bone - in
rib roasts will give two and half 3 - ounce portions
of cooked, trimmed beef per
pound.
Generally, lean boneless roasts, such as short - loin,
rib eye and round will normally give four 3 - ounce portions
of cooked, trimmed beef for each
pound.
(Credit: Matt Duckor) ** Roughly five
pounds of meat — a medley
of ribs, brisket, sausage, and pulled pork.
1 cup roux (recipe follows) 2 cups chopped onions 1 cup chopped celery 1 cup chopped bell peppers 1 tablespoon minced garlic 3 bay leaves Pinch cayenne Emeril's Essence to taste (see recipe) 1
pound andouille sausage, cut into 1 - inch pieces Salt and pepper 6 cups venison stock (see recipe) 1 1/2
pounds bottom round cut
of venison (or any cut, except for the loin and
rib area), cut into 1 - inch pieces 1/4 cup finely chopped parsley 1/2 cup chopped green onions 3 cups cooked white rice 2 tablespoons chopped green onions
A quarter
pound of beef or pork
ribs weigh in at 288 calories and are loaded with saturated fat, and that's before you slather on barbecue sauce.
It weighs about three
pounds and is located on the right side
of the body under the
rib cage.
Ingredients: 1
pound (about 2 boneless skinless breasts) ground chicken breast 1/2 cup cooked quinoa 1/4 yellow onion, finely minced 2 garlic cloves, minced 1/2
rib of celery, finely minced 1/2 medium carrot finely minced (If you have a food processor, you can use it to mince the onion, garlic, celery and carrot together by pulsing it until finely chopped.)
This recipe could be made richer with the addition
of 1 - 2
pounds of beef short
rib.
4 - 5
pounds of bone marrow and knuckle bones 3
pounds of meaty
ribs or neck bones 1 calf's foot, if available, cut into pieces (optional) 4 or more quarts
of purified water 2 teaspoons Celtic sea salt 4 ounces raw homemade apple cider vinegar or purchased from the store (glass only) Assortment
of vegetables, as desired
Thought to be about 15 year
of age ~ the 1100
pound mammoth also has its
rib cage ~ mouth and tusk.
More impressive than the Aventador's higher 8,500 - rpm redline is the quality
of the sound emanating from its cluster
of three exhaust pipes; a new titanium exhaust system weighs 13
pounds less than the old version and produces weirdly comforting subsonic notes that resonate in your
ribs.
For example, guests aboard Carnival Cruise Line's larger - than - life Dream consume 3,660
pounds of prime
rib and 7,840
pounds of chicken during the course
of a weeklong trip.
Still, even though I'm not an adrenaline junkie, I have found myself in some interesting predicaments: upside down in brambles after flipping over the handlebars along a ridge trail on my mountain bike, thankful I didn't do anything more than scrape my arms and bruise my right buttock; crawling on the wet sand after a rogue wave sucked all the water backward from the beach and
pounded me straight down on a shore break; lying in the midst
of a steep run, skis splayed, having fallen after an ill - advised aerial maneuver,
ribs first, onto the center
of a mogul, unable to ascertain whether air would ever return to my lungs.
INGREDIENTS Handful
of snow peas or edible - pod peas Stock vegetables: 1 celery
rib, 1 large carrot, 1 garlic clove, handful
of parsley, handful
of leek greens, asparagus stalks, all chopped, optional Sea salt 9 or 10 small fresh turnips (about 3⁄4
pound or 2 cups) 12 radishes 1 tablespoon butter 1 bay leaf 2 bushy thyme sprigs or 1⁄4 teaspoon dried 1 cup leeks, sliced in 1⁄4 - inch rounds and rinsed (about 4 small leeks) 4 green garlic cloves, thinly sliced 8 asparagus spears, peeled and the top 3 inches sliced off 1 ⁄ 2
pound fresh peas, shelled, or 1 ⁄ 2 cup frozen 1 tablespoon minced parsley 1 tablespoon chopped tarragon or chervil