5 Spice Sticky Ribs

Traditionally Ninja Cow sells English style thick cut short ribs. These are great for the crock pot or dutch oven. For smaller families I recommend them or shanks instead of roasts. They have great flavor  & texture while still being quite a bit cheaper. This is what I usually feed my family  since we are now a party of 3 these days. The bonus is you can be pretty versatile with these and use any leftovers for sandwiches or fajitas.

This past spring we began getting requests for a thinner Asian style rib. I talked to Chaudhry’s. Unfortunately they couldn’t get us down to the 1/4″ that I had desired. The were able to cut them much thinner and horizontal to give me a more versatile product for grilling and stir frying.  Wait did I just say the word fry? Hmm what could be more delicious than an Asian style sticky rib. Ooo I have that 5 spice from the Drunk Duck.  

Boys & girls this is where being a Chef becomes 1 part art and another part mad scientist.  Last year I had a 5 spice rib on a food truck. I talked watched and learned now it is time to recreate with this awesome rib here at home. This will be a project where irresponsible children should not be in the kitchen. And one where distractions should be kept to a minimum.  And where I kinda wish I had one of those new fancy air fryers. After I remove the rib from the frying oil I will immediately be dredging in brown sugar. The heat will caramelize the sugar and spice to the rib. To add a bit of crisp to that we will hit it with the broiler.  MMMMM, let’s go.

The cost on ribs in the  Ninja Cow Store is $7.99 a lb.  That is roughly $1.75-$3 a lb cheaper than our roasts. And since we now carry the 2 different cuts they are quite versatile.  Let me also give an honorable mention to the Beef Osso Bucco cut at $8.49 lb. That is the perfect amount for 1-2 people, it is a perfect crock pot cut as well.

Beef & Broccoli

Beef & Broccoli a Chinese restaurant favorite  for take out. Now it is time for you to have this wonderful meal at home.

A few years ago my brother was home from college and he requested that I make Beef & Broccoli for dinner. I went to Pinterest to search as Asian food is not my strong point.  There I found this recipe by Rainy Day Gal (Jenny Miller). Despite its 1 hour marinade time this dish is quick. It is great for a night in which you have a a few minutes to get something together before running out for a practice then coming back and having it ready in 10 minutes.  For those nights I have frozen brown rice stock piled in my freezer. While I prefer everything fresh and homemade it isn’t always possible on a working parents time frame.

 

 

At Last Oven Pastrami

The Big Finally is here lets make some Pastrami!

Last week I brined my brisket, Sunday night I slice it & made corned beef. Today were are going to use the power of smoked paprika to make this brisket into something magical.  This whole week I have struggled back in forth. Do I cold smoke to I hot smoke, then it came to me. Most people do not have access to a smoker hot or cold, they do however have access to the grocery store & an oven. The whole premise of how I cook is to make it easy for those at home to follow and do the same. Let’s go!

As you can see the left over portion of my brisket is small, There will only be a few servings. Next time I make this I will order one of the giant 12 pounders and make enough for left overs.