Sweet and Tangy Mango Baby Back Ribs with Cilantro Yogurt Dipping Sauce

If you thought there is no way that I would have kept at cooking and blogging for over three years, I probably would have said you were right.

To be honest, I didn’t think I would do it for so long. I’ve always dabbled in different hobbies, so I didn’t really thing this one would stick. But I really like writing. And I REALLY like cooking. I may even say LOVE.

But when I started cooking and writing about it, I had a lot less responsibility. In life and at work. I had the time to have a drunken dinner party every Tuesday. I could make dinner no matter what work task came my way that day.

I’ve been blessed to be in a more valuable roll than I’ve ever been in, but it definitely cuts into my kitchen time.

Thank goodness I have an awesome mom who will do some shopping, prep work and photography when I’m running late at work. Just so I can come home and dirty her beautiful kitchen while I do what I love. And she barely complains when I spill things ALL OVER the kitchen.

She was gracious enough to get some ribs in the oven for me the other night. But the magic of the sauce was alllllllll me.

You will need…

2 racks baby back ribs

¼ cup ground coriander

½ teaspoon Chinese fire-spice

¼ cup cider vinegar

3 tablespoons Asian fish sauce

1 ripe mango, chopped

2 tablespoons palm sugar

¼ cup Worcestershire sauce

¼ cup lemon juice

1 tablespoon honey

1 teaspoon crushed red pepper flakes

½ cup packed cilantro leaves, plus more for garnish

½ cup Greek yogurt

2 tablespoons lime juice

Salt and pepper to taste

Start by preheating the oven to 350 degrees F.

In a small bowl, combine the coriander and five spice. Season well with salt and pepper.

Place the ribs in a roasting dish and rub the spice mixture all over both sides. 

Add in the vinegar and 2 tablespoons of the fish sauce to the pan and cover it with foil.

Roast the ribs for 1 hour, until tender.

While the ribs are roasting. Combine the mango, Worcestershire sauce, sugar lemon juice, honey, red pepper and remaining fish sauce in a blender or food processor. 

Blend until smooth and set the glaze aside.

Rinse the blender or processor and then fill it with the cilantro, yogurt and lime juice and blend till smooth. Season with salt and pepper and set in the refrigerator until ready to serve.

When the ribs have roasted for an hour, remove them from the oven and turn the oven to broil.

Pour any excess liquid from the roasting pan and brush half of the glaze onto the less meaty side of the ribs.

Broil for 5 minutes until they are browning.

Remove the ribs from the heat once again and brush the remaining glaze on the fatty side of the ribs.

Continue to broil for an additional five minutes until golden and sizzling.

Allow the ribs to cool slightly, slice and serve with cilantro dipping sauce.

Love and Beer Floats

Angela 

Sweet Mango Baby Back Ribs with Cilantro Yogurt Dipping Sauce

2 racks baby back ribs

¼ cup ground coriander

½ teaspoon Chinese fire-spice

¼ cup cider vinegar

3 tablespoons Asian fish sauce

1 ripe mango, chopped

2 tablespoons palm sugar

¼ cup Worcestershire sauce

¼ cup lemon juice

1 tablespoon honey

1 teaspoon crushed red pepper flakes

½ cup packed cilantro leaves, plus more for garnish

½ cup Greek yogurt

2 tablespoons lime juice

Salt and pepper to taste

Start by preheating the oven to 350 degrees F.

In a small bowl, combine the coriander and five spice. Season well with salt and pepper.

Place the ribs in a roasting dish and rub the spice mixture all over both sides. Add in the vinegar and 2 tablespoons of the fish sauce to the pan and cover it with foil.

Roast the ribs for 1 hour, until tender. While the ribs are roasting. Combine the mango, Worcestershire sauce, sugar lemon juice, honey, red pepper and remaining fish sauce in a blender or food processor. Blend until smooth and set the glaze aside.

Rinse the blender or processor and then fill it with the cilantro, yogurt and lime juice and blend till smooth. Season with salt and pepper and set in the refrigerator until ready to serve.

When the ribs have roasted for an hour, remove them from the oven and turn the oven to broil.

Pour any excess liquid from the roasting pan and brush half of the glaze onto the less meaty side of the ribs.

Broil for 5 minutes until they are browning.

Remove the ribs from the heat once again and brush the remaining glaze on the fatty side of the ribs.

Continue to broil for an additional five minutes until golden and sizzling.

Allow the ribs to cool slightly, slice and serve with cilantro dipping sauce. 

Tangy Thai Grilled Chicken

There are few better things in this world for the soul than spending a great weekend away with your best friends.

Whenever I manage to get away with my friends for a couple days, I always feel energized no matter how crazy or adventurous our time together is.

No matter how bad my hips hurt from surfing, or how bad I’m bruised from a late night hike fall, the weekend has energized me to face this week!

But thank goodness this is only a four day work week. Because a system and warehouse switch at work is wearing down that friend buzz I have.

To celebrate our nation’s birth this week, I’m firing up the barbeque with some good friends to reenergize. And so should you!

You will need…

2 jalapenos, seeds and ribs removed and diced

4 cloves garlic cloves minced

½ cup lightly packed cilantro, plus 1 tablespoon roughly chopped

2 tablespoons Asian fish sauce

1 tablespoon olive oil

1 teaspoon sesame oil

4 boneless, skinless chicken breasts

6 tablespoons rice wine vinegar

1 tablespoon sugar

¼ teaspoon red pepper flakes

1 ½ tablespoons water

Salt to taste

In a food processor, puree the jalapenos, half the garlic, ½ cup cilantro leaves and stems, the fish sauce, olive oil sesame oil and season well with salt.

Pour the marinade over the chicken in a shallow dish. Let it marinate in the fridge for 30 minutes.

Fire up your grill.

While your grill is warming, bring the vinegar, sugar and ¼ teaspoon salt to a simmer in a small saucepan. Simmer for 2 minutes.

Add in the garlic, remaining cilantro, and red pepper flakes and simmer for an additional 30 seconds.

Pour the sauce into a small bowl and set aside.

Grill the chicken until it has good grill marks and is cooked through. About 5 minutes a side.

Serve the chicken hot, drizzled with the vinegar sauce.

Love and Beer Floats

Angela

  

Tangy Thai Grilled Chicken

2 jalapenos, seeds and ribs removed and diced

4 cloves garlic cloves minced

½ cup lightly packed cilantro, plus 1 tablespoon roughly chopped

2 tablespoons Asian fish sauce

1 tablespoon olive oil

1 teaspoon sesame oil

4 boneless, skinless chicken breasts

6 tablespoons rice wine vinegar

1 tablespoon sugar

¼ teaspoon red pepper flakes

1 ½ tablespoons water

Salt to taste

In a food processor, puree the jalapenos, half the garlic, ½ cup cilantro leaves and stems, the fish sauce, olive oil sesame oil and season well with salt.

Pour the marinade over the chicken in a shallow dish. Let it marinate in the fridge for 30 minutes.

Fire up your grill.

While your grill is warming, bring the vinegar, sugar and ¼ teaspoon salt to a simmer in a small saucepan. Simmer for 2 minutes.

Add in the garlic, remaining cilantro, and red pepper flakes and simmer for an additional 30 seconds.

Pour the sauce into a small bowl and set aside.

Grill the chicken until it has good grill marks and is cooked through. About 5 minutes a side.

Serve the chicken hot, drizzled with the vinegar sauce. 

Lemony Broccolini with Crispy Bread Crumbs

Somehow, I survived the emotional overload that was my twenty-seventh birthday. I have an inkling of what all of you who are older than me are saying to yourself. I’m sure it’s a mixed bag of, what does she have to be upset about, she has no idea what she has coming she is still young, and little does she know this is the beginning of the end.

All of those things might be true, but for now today is another beautiful day to be alive and tomorrow will be more of the same.

Now that I’m over my overwhelming thirty minute drive down the California coast, it’s time to look forward to sunny things coming my way.

Namely, is my upcoming trip to Cabo San Lucas, Mexico for the wedding of two dear friends.

At this time next week I will be putting my toes in the Mexican sand with a drink in my hand. With one week to go until this year’s vacation, I’m keeping the meals light. Seven days in a bikini is rough and I have to be prepped and ready!

Whether you have to be in your skimpy suit or just want something light, here is a great option.

You will need…

2 bunches broccolini (about 8 ounces each), ends trimmed

1 cup fresh bread crumbs, I used a French baguette but you can use whatever you like

1 tablespoon butter

½ teaspoon crushed red pepper flakes

2 tablespoons olive oil

1 shallot, finely chopped

1 lemon, zest reserved and thinly sliced

Salt and pepper

In a large skillet, melt the butter. Add in the bread crumbs and cook them over moderate heat, stirring constantly, until they are golden brown.

As soon as they start to brown, stir in the crushed red pepper and lemon zest and season with salt and pepper. Remove from the heat and transfer the crumbs to a plate to cool.

Then, bring a large pot of salted water to a boil. Add in the broccolini and cook until slightly tender but still crisp. About 3 minutes.

Drain the brocoolini from the water and pat dry.

In a the same large skillet you browned the crumbs in, heat the olive oil until shimmering. Add in the shallot and cook over moderate heat until lightly browned. About 1 minute.

Add in the broccolini, season with salt and pepper and cook until it has lightly browned spots. About 4 minutes.

When the broccolini has browned, add the crumbs back to the skillet and stir just until the crumbs are warmed through.

Top with lemon slices and serve hot.

Love and Beer Floats

Angela

2 bunches broccolini (about 8 ounces each), ends trimmed

1 cup fresh bread crumbs, I used a French baguette but you can use whatever you like

1 tablespoon butter

½ teaspoon crushed red pepper flakes

2 tablespoons olive oil

1 shallot, finely chopped

1 lemon, zest reserved and thinly sliced

Salt and pepper

In a large skillet, melt the butter. Add in the bread crumbs and cook them over moderate heat, stirring constantly, until they are golden brown.

As soon as they start to brown, stir in the crushed red pepper and lemon zest and season with salt and pepper. Remove from the heat and transfer the crumbs to a plate to cool.

Then, bring a large pot of salted water to a boil. Add in the broccolini and cook until slightly tender but still crisp. About 3 minutes.

Drain the brocoolini from the water and pat dry.

In a the same large skillet you browned the crumbs in, heat the olive oil until shimmering. Add in the shallot and cook over moderate heat until lightly browned. About 1 minute.

Add in the broccolini, season with salt and pepper and cook until it has lightly browned spots. About 4 minutes.

When the broccolini has browned, add the crumbs back to the skillet and stir just until the crumbs are warmed through.

Top with lemon slices and serve hot. 

Veal and Chicken Sausage Lasagna

This may come as a shocker, but until yesterday I had never made lasagna.

Yeah, I know. That one almost knocked me out of my chair.

Truthfully, I’ve just never been a big fan of lasagna.

Stop, you do not need to throw things at me or chase me with a pitchfork.

Because after yesterday, I take it back. I eat my words. Pun intended.

Lasagna is freaking tasty.

Especially when you do it my way.

You will need…

¼ cup olive oil

½ lb ground beef

½ lb ground veal

6 cloves garlic, minced

½ teaspoon dried oregano

½ teaspoon crushed red pepper flakes

2 tablespoons tomato paste

2 large cans (28 ounces) Italian peeled tomatoes, roughly chopped and juices reserved

28 ounce can tomato puree

2 cups chicken stock

2 bay leaves

6 thyme sprigs tied together

1 tablespoon sugar

1 ½ lb chicken sausage (whatever your favorite may be), finely chopped or ground in a food processor

3 cups mushrooms, finely chopped

2 lbs ricotta cheese

¼ cup flat-leaf parsley, finely chopped

¼ cup basil, finely chopped

½ cup Parmesan, freshly grated

1 lb mozzarella, grated

1 large egg, beaten

12 flat pasta sheets, cooked per package instructions

Salt and pepper to taste.

Start by heating the oil until shimmering in a large enameled cast-iron casserole.

Add in the veal and ground beef and cook over medium high heat, breaking up the meat into large chunks as it cooks. Cook until no pink remains. About 7 minutes.

Add in the garlic, oregano and crushed red pepper and cook until fragrant. About 1 minute.

Stir in the tomato paste and stir until the meat is coated.

Add in the tomatoes and their juices as well as the tomato puree, chicken stock, bay leaves, thyme and sugar. Season well with salt and pepper and bring it to a boil.

Reduce the heat to medium low and simmer, stirring occasionally until the sauce has thickened and reduced to about 8 cups. About 1 ½ hours. When the sauce has reduced remove the bay leaves and the thyme sprigs.

Meanwhile, heat a large skillet over medium heat. Add the sausage meat and mushrooms and cook until the sausage has browned and the mushrooms are tender. About 10 minutes.

In a large bowl, combine the ricotta with the parsley, basil and ½ of the Parmesan. Add in 2/3rds of the shredded mozzarella and season with salt and pepper. Beat in the egg.

Preheat the oven to 375 degrees F.

Spread about 1 cup of the tomato sauce in the bottom of a 9 x 13 inch glass baking dish.

Top the sauce with a layer of 3 pasta sheets.

Then top the pasta sheets with half the ricotta mixture.

Over the ricotta, layer half of the sausage.

Top the sausage with half the remaining sauce.

Repeat with another layer of pasta, then ricotta, followed by sausage and topped with sauce.

Place the final layer of pasta and sprinkle with the remaining mozzarella and Parmesan.

Bake in the oven for 40 minutes. Just until the top is browned and the filling is bubbling.

Remove from the heat and allow to cool for 15 minutes.

Slice and serve hot.

Love and Beer Floats

Angela  

Veal and Chicken Sausage Lasagna

¼ cup olive oil

½ lb ground beef

½ lb ground veal

6 cloves garlic, minced

½ teaspoon dried oregano

½ teaspoon crushed red pepper flakes

2 tablespoons tomato paste

2 large cans (28 ounces) Italian peeled tomatoes, roughly chopped and juices reserved

28 ounce can tomato puree

2 cups chicken stock

2 bay leaves

6 thyme sprigs tied together

1 tablespoon sugar

1 ½ lb chicken sausage (whatever your favorite may be), finely chopped or ground in a food processor

3 cups mushrooms, finely chopped

2 lbs ricotta cheese

¼ cup flat-leaf parsley, finely chopped

¼ cup basil, finely chopped

½ cup Parmesan, freshly grated

1 lb mozzarella, grated

1 large egg, beaten

12 flat pasta sheets, cooked per package instructions

Salt and pepper to taste.

Start by heating the oil until shimmering in a large enameled cast-iron casserole.

Add in the veal and ground beef and cook over medium high heat, breaking up the meat into large chunks as it cooks. Cook until no pink remains. About 7 minutes.

Add in the garlic, oregano and crushed red pepper and cook until fragrant. About 1 minute.

Stir in the tomato paste and stir until the meat is coated.

Add in the tomatoes and their juices as well as the tomato puree, chicken stock, bay leaves, thyme and sugar. Season well with salt and pepper and bring it to a boil.

Reduce the heat to medium low and simmer, stirring occasionally until the sauce has thickened and reduced to about 8 cups. About 1 ½ hours. When the sauce has reduced remove the bay leaves and the thyme sprigs.

Meanwhile, heat a large skillet over medium heat. Add the sausage meat and mushrooms and cook until the sausage has browned and the mushrooms are tender. About 10 minutes.

In a large bowl, combine the ricotta with the parsley, basil and ½ of the Parmesan. Add in 2/3rds of the shredded mozzarella and season with salt and pepper. Beat in the egg.

Preheat the oven to 375 degrees F.

Spread about 1 cup of the tomato sauce in the bottom of a 9 x 13 inch glass baking dish.

Top the sauce with a layer of 3 pasta sheets.

Then top the pasta sheets with half the ricotta mixture.

Over the ricotta, layer half of the sausage.

Top the sausage with half the remaining sauce.

Repeat with another layer of pasta, then ricotta, followed by sausage and topped with sauce.

Place the final layer of pasta and sprinkle with the remaining mozzarella and Parmesan.

Bake in the oven for 40 minutes. Just until the top is browned and the filling is bubbling.

Remove from the heat and allow to cool for 15 minutes.

Slice and serve hot.