Country style ribs are a cut of pork, usually boneless, and from the tenderloin. I think the only reason they’re called ribs is because they’re just sliced to resemble a rib. Today’s recipe is, of course, a barbecue of these ribs. I took a few pictures throughout the process to be more illustrative than past recipes, and I’m going to attempt to impart some of my own tips so you can enjoy your own barbecued ribs! We’ll be roughly following another recipe, and making our own BBQ sauce. Hit “read more” to continue…

(more…)

When life gives you brown bananas — make banana bread! That saying my sound familiar, but somewhat different. That’s because when you’re cooking, you sometimes have to make substitutions, and in this case it’s from lemons to bananas. Its probably not a good idea to substitute lemons for bananas in an actual recipe. Hit “more” for TWO banana bread recipes…

(more…)

Update: My “crock pot” is actually a Hamilton Beach slow cooker: http://www.hamiltonbeach.com/products/slow-cookers-4-quart-slow-cookers.php

The Crock Pot methodology: flavor the food, let it cook for a looooooong time, and don’t mess with it at all. This time I was using a pork loin, but I wasn’t using a recipe. I seasoned with some vinegar, brown sugar, and BBQ dry rub — then as you can see — laid some strips of bacon over the top just to “fancy it up” a little. After cooking for 7-8 hours, it was done. I moved it to a roasting pan, and broiled for just a few minutes to crisp the bacon.

How’d it turn out? Well, the bacon didn’t give off flavor like I had hoped it would. And a pork loin probably shouldn’t be cooked as a roast — cuts with bones and fats give better flavor. My roast wasn’t bad at all. It was just OK though.

The Crock Pot: 100% reliable.

Tres Leches: Spanish for three milks. How do you put three milks in a cake? First, you bake a good, spongy cake, then you poke holes all over it and pour the milk mixture over it. After it soaks overnight, you top it with some fresh whipped cream and enjoy.

What does it taste like? Well, its not really soggy — but as you cut it with your fork, the milk squeezes out. The flavor is obvioiusly very milky and its quite sweet and rich.

(more…)

The kitchen is OPEN — Welcome to my new blog about cooking. The purpose of this blog is to share recipes, photos, and adventures in cooking (and then eating). The title image is a Tres Leches Cake that I made recently,and it was quite tasty. Stay tuned for more details on that!