Honey lime Sleeman ribs

Pork back or beef ribs
1 bottle of beer (I used Sleeman's Original Draft)
1/4 cup Brown Sugar
1 Tbsp Soya sauce
1/2 Tbsp Worchestershire Sauce
1/2 lime squeezed
1/4-1/2 cup of Honey
Pinch of pepper
3 cloves Crushed garlic

Marinate 24hrs.

ANOTHER Roast experiment!!

I don't know what I'm doing... I just garlic pressed a whole lotta garlic, chopped a bit of onion up, and put holes in my Blade roast and put that in with pepper and rosemary. THEN I sprinkled with onion salt, garlic powder, pepper and a spice mix and then poured beer over top (Sleeman's Original Draught to be precise!)

Of course I had already added chopped onions, celery and carrots to the roasting pan and heated them up, and poured Beef Broth in there too with the booze.

THEN... get this.... I poured honey all over that damn roast.

It cooked at 300F for 30mins with the thermometre in (THIS IS VERY IMPORTANT FOR ROASTS!) then turned down to 250F. This is to ensure even cooking, and the slower it is, the longer it takes for juices to run out thus making the roast a lot less dry. AND WAYYYY more succulent.


NOW let's see if honey beer roast is good! :D I wonder what the gravy will taste like being half beer....
Oh man I'm gonna get drunk off my dinner!!

Standing Rib Roast

Ok so this blog TOTALLY isn't about me trying to subconsciously kill myself. I admit it, it's turned out to be fairly successful list of recipe attempts!

Today's special! Standing Rib Roast, 2.6lbs (or 1.18kg), also called Prime Rib Roast
This is my FAVORITE cut of meat by far. LOVE Prime Rib. MMMM

Recipe:
Pre-heat oven to 200F
In roasting pan place:
Chopped and peeled carrots
Chopped Celery
Chopped onion
The Roast, rib down.

Roast rub: I used the Keg's Steak spice and garlic rubbed into it and seasoning salt.
Olive oil poured all over veggies and Roast.
Some beef broth poured into roasting pan.

Cook at 200F (yes it seems very low for a reason, did you know that water's boiling point is 212F? Why boil away the juices right? So cook long and low, and the meat will be more evenly cooked!! Rare/Medium Rare all the way to the edges!)

Use a meat thermometre, make sure you have it properly calibrated before you use it each time.
Cooking times: 130°F for a medium-rare roast (125°F for rare; 145°F for medium)

I am also making garlic mashed potatoes, and roasted zucchini and eggplant as sides.

It already smells SO GOOD. I have NO CLUE when it will be done.

Scalloped potatoes and a blurb about my horse

So trying to make scalloped potatoes for the first time in my life tonight.
As usual I look at an online recipe, or a book recipe to get the jist of it... then I have at 'er myself.

I used unpeeled Yukon Gold potatoes and 99% lactose reduced milk (couldn't buy my goatmilk for cheap *sigh*) (Wait what? Goatmilk she says??? YES GOAT MILK! It's good and good FOR you! If I could I'd buy camel milk as that is TRULY hypoallergenic. I'm not lactose intolerant, but am allergic to cow dairy)

4-5 Yukon Gold Potatoes sliced thinly (is there a machine that does this? 'cause like... yeah hard to do man!! I mean like time consuming/nearly chop my fingers off before I ruin my tastebuds!)
thinly sliced 1/4 Yellow onion
1/2 tsp Salt and Pepper
3-4 tbsp Flour
2c Milk of your choice (try NOT to use buttermilk or eggnog or soymilk... because I don't advocate it and refuse to take responsibility for you getting sick because you used them!!)
2tspish garlic powder
cheddar cheese, grated

Grease your pan, preheat your oven to 400 F.
Mix the salt, pepper and flour and garlic.
Place your sliced pots as a single layer, covering the whole bottom. cover with some sliced onion.
Sprinkle some flour mix all over.
Dollop teeny bits of Marg/butter in a few places.
Layer more pots, repeat steps til here
Cover with grated cheese.
Boil your milk, pour all over top, add more grated cheese.
Cover with foil and put in oven for 45mins.
Uncover and cook further 15mins?

We shall see!!


Now onto Merlin. I got him an apple flavoured lickit. TOTALLY didn't take to it... but then it slowly started disappearing (it wasn't hanging, it was left in his feed tub)... So I assumed he was liking it? Either that or another horse was put in his stall frequently.

So I go and get him a MOLASSES lickit... yeah right like he dove to? HELL NO, he let ME eat it!
WTF is up with this "healthy" pony?? He sure looooooooooves his mashes though... Mommy makes em extra special on Christmas and bday. Lucky man!

Sourdough Pizza Toast

Just... how... it.... sounds... DELICIOUS!!! Right? AM I RIGHT?

Take slices of sourdough bread (I'm using Vienna style, normal cut from COBS bakery/bread/aka the place that smells omggood)
Toast the slices, don't do it too dark..
Put on some pizza sauce, pepperoni slices, gr onions/white onion, mushrooms and cheddar and mozza shreds. Oh add some blue cheese too if you want. MMM!

Then toast/broil (what the hell the difference is... don't ask ME! as long as the cheese is melted and it's all heated up!) until well... you wanna eat it (I recommend LONGER than a couple seconds. I mean yeah, I wanna eat it too right away, but jeeze, give it time to cook eh)

ENJOY (haven't had it yet, will try in a few moments!)

Re: Beer bag chicken

Beer bag chicken.... It smelled so good.
I marinated chicken thighs marinated overnight in a ziplock with the below recipe.

Ingredients

500g chicken thighs or drumsticks
1 bottle or can of beer (I prefer a honey lager)
1/2 cup brown sugar
1 clove garlic
Put into the Ziplock bag & marinade in fridge overnight. 

1 carrot, peeled and cut into chunks
1 zucchini, sliced
6 brussel sprouts, shed and half sliced
1 cup mini red, new, or fingerling potatoes
1 clove garlic, finely diced or crushed
1 tsp olive oil

Instructions

Preheat the oven to 400 degrees.  Toss the carrots, zucchini, brussel sprouts and red potatoes with oil and garlic and put them in a large glass baking dish. Place the chicken in as well and pour 1/3 of the marinade into the dish. Sprinkle salt and cracked, fresh black pepper.
Baked at 400 for 45-50 mins, basting frequently.


It was DELICIOUS. Possibly needs more brown sugar next time, but the chicken was the best I've tasted in a long time.
Next time I may buy some maple syrup... that would be good with beer right?!

Beer bag chicken

Ok so I have some chicken thighs bone in, skin on, that is expiring tomorrow (Oct 24) ...

I decided to use some beer! mmm, Sleeman's honey brown. That will make sure I WON'T die right? Food poisoning was never something I like to play around with...

Beer-bag Chicken:
1/8c brown sugar
1 clove garlic, diced
half a bottle of beer
chicken

Put all in a ziplock bag and marinate overnight.

We'll see how it goes tomorrow! I now have to think of a way to cook it.... hmmm