Wednesday, March 31, 2010

Birthday dinner for an old friend

Ok, when I say old, I meant in how long we've known him - really!

Both these recipes are adapted from Nigella and are a good mixture of lightly sweet and savory -and it's a great way to feel like you are eating BBQ even when it's raining! While baking them, Richard keep coming in saying - what smells so good can I have some? I just love the pecans in the coleslaw - adds a great nutty crunch. I bought already toasted chopped pecans at Trader Joe's - easy peasy.

Maple Chicken and Ribs serves 6

1-2 racks of pork spareribs (I got 2 Flintstone sized ones at Prather on friday!)
1 whole large chicken cut into pieces (back reserved for broth - I start a ziploc in the freezer and add to it, then when I have enough, I make broth)
1 cup apple juice
1 tablespoon apple cider vinegar
1/4 cup maple syrup
2 tablespoons soy sauce
1 cinnamon stick
6 cloves of garlic

Mix all marinade ingredients and then in a couple large tupperwares or large ziplocs add the ribs (I cut racks into quarters to make manageable). Leave in the fridge overnight. Put the ribs in a large pan and roast about 2 hours at 275 degrees, turning and basting with some marinade occasionally. In another pan put the chicken pieces with the rest of the marinade and roast along with the ribs for about another hour at 350 degrees. If the ribs start to get too bronzed, then cover with foil for a little while. When all is tender and caramelized - you're done! Pour some sauce over and serve.

Sweet, Tart and Nutty Coleslaw serves 6

2 bags of shredded cabbage (try to find 1 bag of green and one of purple - trader joes again!)
1/2 bag shredded carrots (ok, this is the easy way - if you want you can grate your own and that goes for the cabbage too and I confess that this time I bought the cabbage and carrots at the farmer's market and shredded it by hand, but have done it many times from TJ's ready to go bags - no judgement!)
2 green onions chopped
1 cup mayo
1/4 cup buttermilk
1 tablespoon maple syrup
2 teaspoons apple cider vinegar
S and P
3/4 cup toasted chopped pecans

Mix veggies in a large bowl along with 2/3 cup of pecans. Mix the dressing ingredients together and add not quite all of it and mix together with veggies. If it seems dry add more dressing, s&p to taste, put in your serving bowl and top with the remaining pecans. Will still be good the next day, just will have a little liquid in the bottom of the bowl.

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