Roasted Eggplant with Pomegranate Sauce

Peel and cut eggplant into 1 inch cubes
Cut mushrooms into chunks

Add chunks of red pepper, tomato, or thin slices of carrot for color.

Sprinkle the mixed vegetables with sea salt, and a drizzle of olive oil and roast them in a shallow pan at 325 degrees for about 35 minutes. Then pour the pomegranate sauce over the vegetables and turn the heat to 350. Roast uncovered for about 20 more minutes or until eggplant is very tender.

Serve over rice with chicken or shrimp.

Pomegranate sauce:
1/4 cup of pomegranate jelly*
1/4 cup of olive oil or butter
2 tablespoons of soy or tamari
1/2 teaspoon each of ginger, thyme, salt, and curry
A splash of red wine and a bit of mustard are also good.

Melt the jelly slightly in the microwave before mixing with the other ingredients. If you use butter, you can melt that along with the jelly.

* You could also use pomegranate molasses or pomegranate syrup. I use the jelly because it's what I have around most of the time. Even pomegranate juice could work in this recipe.

Baby Back Pork Ribs

Spring and summer are the seasons for grilling. There are so many good things to grill, but ribs are a perennial favorite.

Baby Back Pork Ribs 

2 or 3 slabs of ribs

Sprinkle liberally with salt, pepper, and chili powder

You can use additional herbs and spices, too, such as: curry powder, thyme, sage, oregano

Put the ribs in a covered roasting pan with at least a half inch of water in the bottom of the pan.

Bake at 325 for at least 3 - 4 hours. Check periodically to see that there is still a half inch of liquid in the bottom of the roaster.  (If you do a larger batch, say 5 or 6 slabs, bake them for 4 - 5 hours.)

At 3 ½ hours, coat the ribs with barbecue sauce. Use your favorite brand or make your own.

At the end of 3 or 4 hours, the ribs will be falling apart, so you will want to handle them carefully when transferring them to the grill. Brush on more barbecue sauce and grill 10 to 15 minutes on each side. You might need an additional BBQ screeen to keep the pieces from falling through the grate.

If you want to cook these a day or two ahead, you can refrigerate them when they come out of the oven rather than grilling immediately.

Homemade Barbecue Sauce Recipe*

1 small can tomato paste

 1 tablespoon molasses

¼ cup brown sugar or honey

1 tablespoon mustard – any kind

1 teaspoon of any smoke flavored spice

1 tablespoon chili powder

4 large cloves pressed garlic

3 tablespoons olive or sesame oil

1 tablespoon salt

1 teaspoon black or white pepper

2 tablespoons sautéed onion or 1 tablespoon  minced dried, onion

1 tablespoon of Worcestershire sauce

*MORE ABOUT BBQ SAUCE

The ingredients for a delicious barbecue sauce are not all that specific. The recipe can work with a wide range of ingredients.  You will need - 

1. Some fruitiness: Tomato paste, apricot, peach or mango sauce or any combination of these

2. Some spiciness: Chili powder, curry powder, pepper flakes, sautéed chilies, mustard

3. Some smokiness: Any salt or spice mix that has smoke flavoring. These can get overpowering very quickly, so this is one ingredient to add carefully.

 4. Some sweetness: Brown sugar, honey, maple syrup, or whatever you have on hand

5. Some umami: Roasted garlic, sautéed onions or fennel or shallots or leeks, anchovy paste or fish sauce

You can also use wine, Worcestershire sauce, olive oil, salt, and butter in your sauce. 

Specific ingredients are not as important as the combination of these five flavor categories. Based on these categories, you can use whatever you have in your kitchen to create a fabulous sauce for your barbecued ribs (or chicken, steak, or fish). 

Once you make your own sauce, you will realize that it is truly easy to do and tastes much better than the commercial kind, which very frequently has a chemical taste.

Spicy Peanut Chicken

Peanut butter 2T
Soy sauce or Amino's 2T
Sauteed or roasted, mashed garlic 1T
Coconut milk fat 2T
Olive or sesame oil 2T
Sriracha 1T
Rice vinegar 1T
Lime juice 1T
Honey 2T
Sweet hot mustard 1T
Garlic chile sauce or black bean chile sauce 1T

Mix the above ingredients with a hand blender.

Salt and pepper

Cut up chicken in 9 x 13 glass dish

Salt and pepper the chicken generously. Drizzle about half of the sauce over the pieces. Cover with foil. Bake at 325 for 1 - 1 1/2 hours.

Uncover and drizzle the rest of the sauce over the chicken. Bake uncovered for another 20 minutes or so.

What is patriotism but love of the food you ate as a child? Lin Yutang

Hearty Fruit and Oat Muffins

This is a tasty muffin with a great texture. I think they bake up better as a mini muffin. One of the best things about them is that they are a good way to use up overripe bananas or other bits of fruit that need to be used right away.

2 1/2 cups oat flakes - either old fashioned or quick

1/2 cup melted butter

3 ripe bananas

1/3 cup Fruit sauce - any kind: fig, berry, apple, apricot

(You could also use 1 banana and 1 cup of fruit sauce or any combination that makes about 1 1/2 cups fruit.)

3/4 cup chopped nuts

3/4 cup chopped, dried cranberries 

1 large or two medium eggs

1 teaspoon almond or vanilla extract

Salt

Spices: 1 teaspoon cinnamon, 1/2 teaspoon each of ginger and nutmeg

2 teaspoons baking powder

Mix all of the ingredients together. Ideally, let the batter sit for an hour or two - especially if you use the old-fashioned oats.

Add the other ingredients, mix, fill mini muffin cups and bake. The recipe will make 24 - 30 mini muffins or 12 regular size muffins

330 degrees for 20 minutes for the mini muffins. The regular size muffins might take 25 minutes.

Love looks you straight in the eye and speaks the truth.  Philip Gulley

Chocolate Truffle Cocktail

Variation 1
Equal Parts:
White zinfandel or other dry white wine
Vodka
Cranberry juice
Cashew milk - A brand called Whitewash is the absolute best for this drink.
Chocolate or coffee liqueur

Variation 2 - Non Alcoholic version
Equal parts:
Sparkling cider
Cranberry juice
Cashew milk
Chocolate syrup

Variation 3 - Dairy version
Equal parts:
White zinfandel
Vodka
Cranberry juice
Heavy whipping cream
Chocolate or coffee liqueur

Pour over ice and enjoy. Some people might like this drink without ice. I like the coffee liqueur better, but either of these flavorful liqueurs will work. This could definitely work as a dessert.

Yams with Fruit

We eat yams year round, but it seems they should get dressed up for the holidays. Any fruit will work - pears, apples, persimmon, oranges - anything that can be sliced.

Slice the potatoes and fruit into a casserole dish of any size.

Make a baking sauce using any or all of the following ingredients:

Bacon grease or olive oil

Butter

Salt

Cinnamon

Curry powder

Pinch of rosemary or thyme

Fruit juice

Almond extract or vanilla

Honey or maple syrup

Amounts are not too critical. I used about a third cup of the butter mix, a quarter cup of fruit juice and 3 tablespoons of honey. Spice to taste. You can veer toward sweet or savory. I used more curry than cinnamon. Melt the butter sauce, add spices and pour over the slices.

Sprinkle some chopped pecans or walnuts over the top. Bake covered with foil for 1/2 hour. Uncover and bake for 15 minutes more - all at 350 degrees.

Serve at any meal. This makes a great breakfast, a popular side or a good one-dish meal.

Oxtail Soup

This is an oldie but goodie that a few folks will recognize from their childhood. The bone broth is what gives this soup it's rich flavor.

4 or 5 oxtail bones in 3 - 4 quarts water
Herb blend  (There are several that might work. One called Garlic and Herb Sensation by Spice Hunter seems to work well.)
Salt and pepper
 
Simmer for several hours until meat has fallen off bones Scoop out bones with a slotted spoon.
Refrigerate overnight and remove most, but not all, of the fat layer that has risen to the top.
Return to simmer. This is what the bones will look like when the meat has fallen off. There may also be a few smaller pieces to fish out.

Add some more herb mix and salt and pepper and 3/4 cup red wine. A Cabernet or Merlot, among many others, would be fine.

After the soup is reduced about 1/2 inch, add 3/4 cup pearl barley.
While barley is cooking, chop and saute the following vegetables in olive oil:
1 cup each of
Carrots
Leeks
Onion
Celery
Parsnips
Peeled tomatoes with seeds removed

Add 1 cup chopped mushrooms and 4 - 6 cloves minced garlic to the saute mix just before finishing.

Do not let the vegetables get soft. Add herbs and salt to the saute mix.

Add vegetables to the soup about 45 min before serving.

Serve with crackers or slices of avocado.

Note: The soup is actually made with beef tail bones. No oxen are needed.

Learn something new everyday or you're cheating yourself. Emeril Lagasse