Best Teriyaki Red Cherry Glazed Pork Ribs

I promise this is one of the best pork dishes you will ever taste.

Umami from the soy, sweetness from the sugar, a bit of zing from the ginger, and then extra sweet-bitter redness from the cherries make this melt-in-your-mouth pork out of this world.

My favorite Sunday dinner dish, I just remade this with fresh red cherries, which gave the meat a richer, redder flavor and shine.

If you like glazed meat, try this easy dish. You may definitely omit the cherries, but I found them again this time of year, and they added an amazing depth of sweet flavor.

A perfect Sunday dinner to start off the New Year 2022, I served this with buttered baked yams and a fresh green salad.

Enjoy and Happy New Year!

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Teriyaki Red Cherry Glazed Pork Ribs

Prep Time 15

Cook Time 2

Servings 4

Ingredients

6 country pork ribs
1 pound fresh red cherries pitted and split in half
12 tbsp soy sauce divided
10 tbsp white sugar divided
1 1 inch piece fresh ginger root peeled and grated
2 1/2 cups beef broth divided
4 scallions diced
1/2 tsp sesame seeds

Instructions

To each of two heavy-bottomed skillets add 6 tbsp soy sauce and 5 tbsp sugar
Heat over low and dissolve sugar
Add half of the ginger, 1/2 of the cherries, and top with 3 pork ribs
Top each pan with enough beef broth to nearly submerge ribs, adding water as needed to ensure ribs are nearly submerged
Heat each pan of ribs to boiling, then reduce heat and cover
Simmer on low for one and 1/2 hours
Remove lids and skim cherries which should be floating on top of simmered liquid. Leave ribs in pans, turning once
Place cherries in a blender along with 1/2 cup of liquid from one pan and blend until smooth
Pour 1/2 of cherry liquid emulsion into each pan, increase heat to medium, and cook with remaining liquid about 30 minutes
Liquid will thicken and become sticky
As sauce thickens, turn ribs several times to coat with glaze
Once sauce is completely sticky and fully coating ribs, remove ribs to platter
Sprinkle with diced fresh diced scallions and sesame seeds as desired

Best Herb-Crusted Rack of Lamb

The best ever lamb dish is here! Easy and elegant, you CAN make this!

Ever since I found the wonderful local meat shop just a few miles from our house, I have been making all varieties of fresh meats – veal milanese, osso buco, saltimboca, bison green chile stew, and now rack of lamb.

All have been the best cuts of meat I have ever tasted, but this rack of lamb was the most tender and flavorful cut of meat I’ve ever had.

My local meat market is No Bull Prime Meats at https://www.nobullprimemeats.com/

If you are ever in Albuquerque, New Mexico, go see the owner, Brett. He is a kick! And the staff are very helpful.

This recipe, adapted from Ina Garten’s classic, is very easy – even if you are no whiz in the kitchen, as I said, you can make this!

Some like to serve rack of lamb with a tzatziki (Greek garlic yogurt) sauce, but I don’t think this needs it at all.

That being said, I served this with a simple lemon and cashew rice, along with a salad.

** Cut recipe in 1/2 for 2 for an elegant date-night or super delicious two-person BFF dinner.

Enjoy!

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Best Herb-Crusted Rack of Lamb

Prep Time 10

Cook Time 30

Resting Time 15

Total Time 55

Servings 6

Equipment

Food Processor (optional)
Roasting Pan
Lemon Zester

Ingredients

2 Racks Lamb
2 Tbsp Olive Oil extra virgin
1 tsp Salt
1/2 tsp Cracked Pepper
1 Tbsp Rosemary fresh
1 Tbsp Thyme fresh
4 Tbsp Butter at room temperature
1 cup White Breadcrumbs
1/2 Shallot minced finely
3 cloves Garlic diced finely
2 tsp Lemon Zest

Instructions

Allow lamb to rest at room temperature for 1 to 2 hours
Preheat oven to 450 F
Place lamb fat side up in a large roasting pan
Rub well with olive oil, then liberally salt and pepper
Roast for 10 minutes
Meanwhile, combine herbs, breadcrumbs, butter, shallot, garlic, and lemon zest and pulse until a course and sandy in texture, set aside
Remove lamb from oven and press herb mixture into fat cap and sides
Return to oven and roast another 20 minutes
Remove from oven and tint lightly with foil. Rest for 15 minutes
Carve into 1- or 2-chop portions and serve

Veal Osso Buco

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Veal osso buco is slowly braised in red wine and herbs, resulting in fall-off-the-bone tender meat with the best sauce you have ever tasted. This is an easy date-night dinner. Veal osso buco is truly one of the most romantic dishes you can make.

I made this between work projects in about 20 minutes and then let the oven do the magic. It is equally great for weeknight and date night!

My recipe is very traditional, but I do like to blend the vegetables into a smooth braising-liquid sauce that is then reduced slightly to intensify and finish the final flavor.

While osso buco is traditionally made with veal, you can use beef, which is easier to find and a bit less expensive.

I found the best local veal in New Mexico at No Bull Prime Meats, Albuquerque, NM. https://www.nobullprimemeats.com/

No Bull has an incredible selection of locally raised and all-natural beef, veal, chicken, buffalo, and lamb, along with exotic meats (yak, alligator), seafood, and other locally sourced products (NM honey).

I don’t serve my osso buco with gremolata (green herb sauce), in osso buco alla milanese-style, but typically accompany with mashed potatoes, risotto, polenta, or even corn bread.

Veal shanks are seasoned, then dredged in flour and seared until brown.

Removing veal to a plate to rest, a mirepoix (cooked celery, carrot, onion, garlic) is made rich with tomato paste and then red wine.

Shanks are added back to pan and nearly covered with broth, heated to boiling, then placed in oven for 2 hours until fall-apart tender.

The end result is a beautiful, tender, and flavorful dish. I spooned this with just a little sauce, but you can use much more if you like!

Enjoy and let me know how you serve your osso buco!

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Veal Osso Buco

Veal shank slowly braised in red wine and herbs, resulting in fall-off-the-bone tender veal for easy weeknight or even date night dinner

Prep Time 20

Cook Time 2

Total Time 2 10

Servings 2

Equipment

Dutch Oven
Blender, either immersion or regular

Ingredients

1/2 cup flour
1 1/2 tsp salt
1/4 tsp pepper
2 veal shanks about 8 oz each
3 tbsp olive oil extra virgin
1 carrot peeled and chopped
1 celery stalk chopped
1/2 large onion chopped
2 garlic cloves minced
2 tbsp tomato paste
1 cup red wine dry, such as merlot or cabernet sauvignon
2 cups beef broth full sodium
4 sprigs thyme
1 bay leaf

Instructions

Preheat oven to 325F
Season veal shanks lightly with salt
Dredge in flour, coating all surfaces
Heat 2 tbsp olive oil in pan until hot
Sear veal on both sides, about 4 minutes each; remove from pan and set aside
Heat remaining olive oil in pan, add carrots, celery, and onion and cook until soft and fragrant, about 4 minutes
Add garlic and cook for another minute, then add tomato paste and cook 2 minutes until browned
Deglaze pan with red wine, heating until simmering; pour in beef broth
Place veal shanks back into pan, along with thyme and bay leaf and adjust liquid to ensure broth is sufficient to nearly cover shanks
Add remaining salt and let liquid come to a boil
Cover and place in preheated oven; cook for 2 hours until meat is tender
Remove bay leaf and thyme and discard, and then remove meat to plate
Allow braising liquid mixture to cool slightly
Blend mixture with an immersion or regular blender until smooth, taking care not to burn yourself
Pour liquid back into Dutch oven and reduce for several minutes; adjust seasonings, adding additional salt and pepper
Spoon braising liquid sauce over shanks and serve over risotto, polenta, or mashed potatoes

Miso Braised Spicy Eggplant & Noodles

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Spicy, creamy, rich and vegetarian, this miso braised eggplant dish is not your average eggplant dinner. What I love about this one is it is really hard to mess up! While there are steps involved, this recipe is not difficult and is perfect for a weeknight dinner or really, any occasion.

I know that many people just do not care for eggplant because of its earthy, slightly bitter flavor and because it can be spongy if not cooked thoroughly.

My son absolutely hates it, even after many rounds of yummy eggplant parmesan!

Having found this recipe in Bon Appetit recently, I had to beg to differ yet again, and this time, he actually ate it – all of it! I altered the toppings just a tad, with the addition of coconut.

Made with homemade squid ink Angel Hair pasta.

For those who don’t like eggplant for the above reasons, this recipe solves for both, ensuring the eggplant is richly flavored and also very tender, while also delivering the vegetable “main dish” heartiness that eggplant lends.

But if you STILL have doubts and don’t like eggplant, you may substitute zucchini. Zucchini doesn’t taste quite as “umami” in this recipe, but it will require a little less oil. I’ve made both versions and they are both good!

A final note: I love to change up the noodles used in this recipe – my favorites being homemade linguini or whole wheat spaghetti. I used homemade linguini in the featured photo, and it was outstanding!

Try this!

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Miso Braised Spicy Eggplant and Noodles

A spicy, hearty and rich vegetarian dish adapted from Bon Appetit. This recipe adds coconut for a nutty topping and is delicious with a variety of noodles from homemade linguini to whole wheat spaghetti noodles.

Servings 2

Equipment

Skillet
Large pot
Small bowl

Ingredients

1 one inch piece fresh ginger minced
1 medium eggplant sliced 3/4 inch thick, skin intact
5 garlic cloves minced
2 tbsp tomato paste
1 tbsp miso paste
3 tbsp Gochujang may substitute red curry paste
1 tsp salt
6 tbsp olive oil extra virgin
2 tbsp butter
3 scallions sliced
2 tbsp fresh coconut shavings

Instructions

Mix gochujang, miso, and 1½ cups warm water in a small bowl until blended. Set aside.
Boil pasta in salted water on high until al dente. Drain.
Heat 3 tbsp. oil in a large skillet over medium-high (I do not recommend cast iron for this, as eggplant will stick heavily).
Add eggplant and sear, drizzling with another 1 to 2 tbsp. oil.
Season eggplant lightly with salt and cook, undisturbed, until golden brown for several minutes.
Turn eggplant over and continue to cook until most of the eggplant are golden and becoming tender, about 5 minutes. Transfer to a plate.
In same pan, reduce heat to medium and add remaining 1 tbsp. oil, garlic, and ginger to skillet, stirring often until fragrant, about 1 minute.
Add tomato paste, stir, and cook until slightly darkened, about 1 minute.
Stir in gochujang mixture, combining well, and return eggplant to skillet.
Cook, stirring occasionally, until eggplant is very tender, about 6 minutes.
To gochujang mixture add noodles and butter, seasoning with salt as needed.
Cook until sauce is thickened, about 2 minutes. Remove to plate or individual bowls.
Scatter noodles with scallions, coconut, and peanuts.