Dinner Thaime!

February 21, 2011

We’re friends with another couple that loves to cook as much as we do.  We have each over for themed meals and this time it was our turn.  We opted for Asian night and the full menu is below.  Today I’ll be sharing the recipe for Thai Ribs which I came across in the Feb. 2011 issue of Bon Appetit.  The only thing I changed/added was a serrano chili, because, well…why not?

Chicken Lemon Potstickers with Soy Scallion Dipping Sauce

Coconut Chicken Soup

Shrimp and Tofu Pad Thai ~ Thai Shortribs

Coconut Gelato

Sencha with Meyer Lemon

 

 

thai ribs

Our guests brought Tiger -- a delicious beer from Singapore

Thai Spareribs

Ingredients

  • 6 pounds meaty spareribs (about 2 racks), cut into 2-rib portions
  • Boiling water
  • 2 large lemongrass stalks
  • 1/2 cup plus 6 tablespoons tamari soy sauce
  • 1/2 cup (packed) golden brown sugar
  • 1/2 cup dry Sherry
  • 2 tablespoons Thai peanut sauce
  • 2 tablespoons Asian sesame oil
  • 4 large garlic cloves, peeled
  • 1 serrano chili pepper, roughly chopped
  • 1 1 1/2-inch piece fresh ginger, peeled, chopped
  • 3/4 cup canned unsweetened coconut milk

Preparation

  • Preheat oven to 350°F. Arrange ribs in single layer in large roasting pan. Add just enough boiling water to cover ribs. Cover pan with foil. Oven-braise ribs until almost tender, about 1 1/2 hours.
  • Meanwhile, cut bottom 2 inches from each lemongrass stalk (discard upper portions). Slice lemongrass into thin rounds; place in blender. Add 1/2 cup tamari, sugar, Sherry, peanut sauce, sesame oil, garlic, and ginger; blend until almost smooth. Blend in coconut milk and remaining 6 tablespoons tamari for marinade.
  • Cool ribs, still covered, 30 minutes. Transfer ribs to heavy-duty 2-gallon resealable plastic bag; discard braising liquid. Pour marinade into bag. Seal top and turn several times to coat ribs evenly. Refrigerate overnight, turning occasionally.
  • Preheat oven to 350°F. Using tongs, arrange ribs in single layer on large rimmed baking sheet. Spoon marinade from bag over ribs. Roast uncovered until ribs are very tender, basting often with marinade, about 1 1/2 hours. Arrange ribs on platter. Scrape marinade into pitcher for sauce; spoon off fat that rises to surface. Brush sauce generously over ribs and serve remaining sauce alongside.

Weekly Menu

February 13, 2011

About once a month I get organized enough to plan out our menu for the week.  And write it down.  On the chalkboard I bought for the kitchen for just that purpose {ideally every week, but once a month isn’t too bad of a start}.   Tuesday night I have Junior League and Thursday I’ll be out of town, so Jim will have to fend for himself or eat leftovers.

Anywho, I picked my recipes, hit the grocery and the Farmer’s Market and am prepared for a week of delicious, homemade meals.  Every night has {at least} one dish I’ve never made before. 

I’m looking forward to sharing these recipes and hope you’ll join me in expanding your taste buds and experimenting with some new flavors!

IMG00164-20110212-2250.jpg

A week of dishes in February {made the Hot Tub Chicken with a side of Green Beans w/ shallots, feta and Meyer Lemon tonight. Ah-mazing!}.

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