kayla kakes

This food blog is a way to share recipes, opinions, and stories about cooking/baking.

Comfort food for a Saturday night

Yesterday, I took my daughter with me to Bizio’s Fresh Market in Olympia Fields to do a little grocery shopping.  I went there not really knowing what I wanted to buy or what I planned to cook for dinner.  All I knew was I wanted some fresh veggies, fresh herbs, and fresh fruit.  Other than that, I decided to play it by ear.  I don’t go to Bizio’s often, but it’s a great little grocery store with lots of fresh meat, a great selection of wine, and a whole section of different types of olive oil.  It’s my kind of place.  Most of the prices are reasonable too.

When I went up to the butcher/deli counter, I saw they had some beautiful cuts of boneless short ribs.  I instantly knew what I wanted to cook for dinner.  BBQ boneless spare ribs with rosemary and parsley potatoes, and kale greens cooked with diced tomatoes.  Comfort food for a Saturday night in the house.

BBQ Boneless Short Ribs

– Sweet Baby Ray’s BBQ Sauce Hickory and Brown Sugar (my personal choice, but any will do)

– salt

– pepper

– garlic and onion seasoning mix

– cayenne pepper

– paprika

Preheat oven to 350 degrees.  Place some aluminum foil on a baking sheet and spray lightly with some cooking spray.  Drizzle a little bit of BBQ sauce on the foil, then place the ribs on top.  Massage ribs with salt, pepper, garlic and onion seasoning mix, cayenne pepper, and paprika.  Make sure the rub coats the ribs evenly and on all sides.  Pour BBQ sauce over ribs and make sure sauce is covering ribs.  You may rub the sauce into the ribs, if you like.  Wrap the ribs up in the aluminum foil.

Place ribs in oven and bake for 45-50 minutes.  Ovens may vary.  Ribs should be cooked through, but tender.  Once ribs are done, let them sit for a few minutes in the foil.  Reserve BBQ sauce liquid for plating.  The liquid will add that extra something to the ribs when you’re eating them.  We just cut the ribs up and eat them like a steak.  When plating, I pour a little bit of the liquid on the plate, then set the ribs on top of the liquid.  It makes all the difference.

While the ribs were baking, I also put the potatoes in the oven to cook at the same time.

Rosemary and Parsley Potatoes

– small yellow or red potatoes cut into chunks

– olive oil (I used a basil and garlic olive oil)

– salt

– pepper

– fresh rosemary

– fresh parsley

– Italian seasoning

– dried basil

Put aluminum foil on a baking sheet.  Drizzle olive oil on foil and place potato chunks on top of the olive oil.  Season the potatoes with salt, pepper, Italian seasoning, and dried basil.  Sprinkle fresh rosemary and parsley on top.  Drizzle olive oil over potatoes.  Wrap the potatoes in the foil and place in the oven on the rack below the ribs.  The potatoes will take about 50 minutes to cook through.  When they are fork tender, they are done.

Kale Greens and Tomatoes

– two cups of kale greens

– water

– can of diced tomatoes, undrained

– salt

– pepper

– cayenne pepper

– paprika

– garlic salt

– Italian seasoning

Place kale greens in a pot and cover with water.  On the stove, bring water to a boil, then reduce heat to a simmer.  Let simmer for 10-15 minutes.  Drain 2/3 of the water from the pot, then put back on the stove.  Add in the can of diced tomatoes, undrained.  Season with salt, pepper, cayenne pepper, paprika, garlic salt, and Italian seasoning.  Taste to make sure it is seasoned the way you like.  If you want added flavor, you can use chicken broth instead of water to boil the kale.  Let simmer on low heat, covered, for about 10-15 minutes.

My husband liked how the seasoning all tied together.  He said the ribs and greens had just a little bit of a kick to them from the cayenne pepper and paprika, but it wasn’t too spicy.  It was just enough without over-powering the meal.  I made sure not to over season everything since our one year old would be eating it as well.  Overall, the meal was a success, and we have some leftovers for tomorrow.

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