Subj : Weekend projects
To   : SEAN DENNIS
From : JIM WELLER
Date : Wed Jul 06 2022 22:07:00

-=> Quoting Sean Dennis to Jim Weller <=-

 SD> Moose burgers: sounds as Canadian as hockey and maple syrup.

We let Alaska and Maine have a few of them.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baked Spareribs in Sour Orange Sauce
 Categories: Pork, Ribs, Chilies, Sauces, Fruit
      Yield: 4 Servings
 
    1/4 c  Chili powder
    2/3 c  Orange juice
    1/4 c  Olive oil
      2 tb Fresh lime juice
      2 cl Garlic, peeled, crushed
      2 ts Ground cumin
      2 tb Minced orange zest
      1 ts Dried oregano; crumbled
      1 ts Salt
      3 lb Spareribs
 
  In a glass jar, stir together the chili powder, orange juice,
  olive oil, lime juice, garlic, cumin, orange zest, oregano and
  salt. (I whizzed dried orange peels into dust in my spice blender
  for this.) Set aside for now.
  
  Cut the ribs into one rib segments. Lay the ribs in a single layer
  in a large shallow baking pan.
  
  Position a rack in the upper third of the oven and bake them at
  250 F, meaty-side down, for 30 minutes. Turn the ribs over and
  bake them another 30 minutes. Add the sauce, turn up the heat to
  300 and braise the ribs for another thirty minutes, turning once.
  The sauce should thicken and coat the ribs which should be now be
  browned. Add a little water if the sauce looks like it is going to
  dry out and burn.
  
  Afterwards, scrape up the pan residue with a 1/2 cup of boiling
  water and add to any leftover sauce. Save this to warm up leftover
  cooked ham in or drizzle over roasted chicken thighs!
  
  Adapted from a marinade found in The El Paso Chile Company's Texas
  Border Cookbook

  Jim Weller
  
MMMMM



Cheers

Jim


.... My keen interest in food is in a spirit of high adventure.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

.