BBQ Baby Back Ribs

Found the perfect formula for fall-off-the-bone Ribs

3-2-1

3 hours at 180 with a dry rub.

2 hours at 225 wrapped in foil

1 hour at 225 unwrapped basted with sauce. 

Fried Ravioli

20 frozen Raviolis

2 cups Panko

2 cups Italian Bread Crumbs

1/2 cup Parmesan Cheese 

Flour

Egg wash

Mix the Panko, crumbs and cheese with some salt and pepper. Dip the ravioli in the flour, then egg wash and press into the crumb mixture

Fry in hot oil at 350 for 3 min each side until golden brown 

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Smoked Duck

Smoked Duck off the Green Mountain Grill! 

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Spaghetti Pizza

Linguini and Italian Sausage with a stuffed Mozzarella Crust Pizza

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Guinness Sliders

Guinness Sliders

4 Pounds Short Ribs
1 Pinch Salt & Pepper To Taste
1/4 Cup Flour - dusting
1/2 Cup Olive Oil
2 Small Onion, peeled and chopped
2 Medium Carrots, roughly chopped
3 each Celery stalks, chopped
2 Cups Guinness Stout
1/4 Cup Apple Cider Vinegar
2 Tablespoons Garlic Clove, crushed
2 Tablespoons Tomato Paste
6 Cups Chicken Stock
Herb Mixture
3/4 Cup Italian Parsley, finely chopped
1/4 Cup Rosemary, Thyme, Oregano - Chopped

1 Season the ribs generously, dust in flour. Heat olive oil in a Dutch Oven, over medium high heat. When hot, add the ribs and cook until brown on all sides. Remove ribs, add in the carrot, celery and onions, and saute until they sweat, about 5 minutes. add more olive oil if needed. Deglaze the pan and veggies with Stout and cider vinegar. Bring to a simmer, scraping the brown bits from the bottom. Add garlic and tomato paste. Add the chicken stock, bring to a simmer. Add the ribs back in and submerge the meat. Cover and place in a 300 degree oven.

2 Remove from oven and allow to cool, remove the meat off the bones and strain the veggies from the broth. Reserve the broth.

3 Pull the meat apart, for shredded meat. Add a little of the reserved broth to keep moist. Fold in the herbs before serving.

For the sliders

1 Add about 2 Tablespoons onto a split Cheddar, chive biscuit.

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Tiger Cookies

My husband made me cookies last night. they were amazing.

Tiger Cookies

2 1/4 cups all-purpose flour

1 tsp baking soda

1 tsp salt

1 cup softened butter

3/4 cups sugar

3/4 cups brown sugar

1 tsp vanilla extract

2 large eggs

1 2/3 cups chocolate chips

1/4 peanut butter

2 cups broken pretzels

Preheat oven to 375 degrees

Combine flour, salt, and baking soda in a small bowl.

Beat butter, sugar, brown sugar, and vanilla extract in a large mixer bowl until creamy. Add eggs one at a time. Add peanut butter.

Gradually beat in flour mixture. Stir in chocolate chips and pretzel bits.

Drop tablespoons of dough on ungreased baking sheets.

Bake for 10-12 minutes or until golden brown. Cool on baking sheets for 2 minutes.

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Stuffed Pasta Shells with Shrimp

Stuffed Shells with Rock Shrimp

• 1 pound Rock Shrimp

• 1 pint Ricotta Cheese

• 2 cups Mozzarella shredded 

• 1 cup Parmesan shredded

• 1 pint Marinara Sauce

• seasoning, salt and pepper

• 1/2 pound pasta shells

• Boil and drain pasta

• While pasta is boiling, combine all ingredients hold back half the marinara and parmesan, to garnish the top of shells

• Stuff the shells and garnish 

• Bake at 350 for 15 minutes 

Bon Appetite