Subj : Re: Ribs
To   : JIM WELLER
From : Dave Drum
Date : Sat Aug 06 2022 05:10:00

-=> JIM WELLER wrote to DALE SHIPP <=-

DS> disparity in price between Saint Louis style ribs and boneless
DS> pork loins ... Same sort of thing ... chicken wings so expensive

JW> Ribs and wings taste so good that I'm _almost_ tempted to pay
JW> the premium. Obviously lots of people do or that pricing mechanism
JW> wouldn't be sustainable.

Wings and ribs are just the substrate. The flavour comes from the
preparation .... both spicing/saucing as well as method of cooking. I
satisfy myself just as nicely with drumsticks (more meat) and boneless
"ribs" (chunks of pork loin).

Here's another celeriac/celery root recipe from my round tuit box ....

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Fisherman's Lobster Guedille
Categories: Seafood, Breads
     Yield: 4 Servings

     3    (1.5 lb ea) Female lobsters
          Very salty water similar to
          - seawater (2 tbsalt per cup
          - of water)
          Dried seaweed to heighten
          The taste of the sea; opt

MMMMM----------------TARRAGON-INFUSED MAYONNAISE---------------------
     2    Egg yolks
     2 tb (30 ml) Fresh squeezed lemon
          - juice
     1 c  (250 ml) EVOO or Camelina
          - oil from Quebec
     2 tb (30 ml) Fresh tarragon;
          - minced
     1 tb (15 ml) Dijon mustard
   1/2 ts (2.5 ml) Salt
          Pepper

MMMMM----------------------GUEDILLE GARNISH---------------------------
   1/2 c  (80 ml) Green onion minced
   1/3 c  (80 ml) Red peppers; diced
          - brunoise-style
   1/3 c  (80 ml) Yellow peppers;
          - diced brunoise-style
   1/4 c  (60 ml) Celery root fine
          - julienne (on a mandoline)
     1 cl Organic garlic; minced
     1 tb (15 ml) Fresh squeezed lime
          - juice
          Salt & pepper
     1 tb (15 ml) Hot sauce
   1/2 c  (125 ml) Tarragon-infused
          - mayonnaise
          Lobster roe crumbled (if
          - there is any in the cooked
          - tails)
     4    Brioche bun
          Salted butter
          Fresh lime zest

 COOKING THE LOBSTERS: In a large pot, prepare the salt
 water with the (optional) seaweed and bring to a boil.
 Remove the elastic bands around the claws and plunge the
 lobsters in the boiling water. When the water starts to
 boil again, count between 9 and 11 minutes cooking time.

 Meanwhile, prepare a large bowl with cold water and the
 same amount of salt. Plunge the lobsters in the cold
 water approximately 5 minutes to stop them from
 continuing to cook.

 Shell the lobsters and remove the flesh. Cut the tail
 lengthwise and retrieve the roe (if there is any).

 Roughly chop the flesh and set aside in the
 refrigerator.

 MAKING THE TARRAGON MAYONNAISE: In a bowl, add the
 freshly squeezed lemon juice, the egg yolks, the Dijon
 mustard and the salt; mix well.

 Whip the mix while adding the oil in a slow drip. When
 the mayonnaise is well emulsified, add the tarragon and
 the pepper.

 PREPARING THE GARNISH: Peel the celery root and cut all
 the vegetables, chop the garlic and mix all the
 ingredients together.

 Add the lobster flesh to the garnish. Season to taste.

 If you were able to retrieve some lobster roe, you can
 crumble it into the mix. It will make the guedille more
 flavourful.

 ASSEMBLING THE GUEDILLE: Butter the brioche buns on both
 sides. Brown them in a non-stick pan or grill them on
 the barbecue.

 Add the garnish to each bun.

 Sprinkle lime zest on top of each guedille.

 Enjoy!

 Source: Christophe Mamelonet - La maison du Pêcheur

 RECIPE FROM: https://www.metro.ca

 Uncle Dirty Dave's Archives

MMMMM

... It's colder than a penguin's butt here.
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