One of the really fun things about being part of a blogging community: giveaways. It's an opportunity to try out some new products and, let's be honest, it's always a thrill to receive an email that reads: "you won!"
So, when one of my favorite bloggers, Heather at girlichef.com, hosted a giveaway sponsored by Veri Peri sauces I was excited to join the fray.
Veri Peri sauces are made in South Africa, use the African birds-eye chili, and come in five variations - mild, lemon & herb, garlic, hot, and veri hot. All I had to do to enter the giveaway was let Heather know what kind I would like; I could also get additional entries into the drawing by liking the company on different social networks. Done. It's no surprise that I selected the garlic variety.
Then it was just a matter of waiting, with fingers crossed, to see which number was picked. Finally I saw the verdict. Heather posted on her blog, "Congratulations, Camilla!" Yippee. And when we came back from a week out of town for Spring break, my loot was in the mailbox - a bottle of Veri Peri garlic sauce and a festive apron. Now the quandry of what to make.
I decided to braise a rack of baby back ribs in a mixture of garlic and beer then slather them with a tomato-veri peri garlic sauce to marinate overnight before roasting them to perfection.
rack of baby back ribs
2 T smashed garlic
1 beer (I used an IPA)
2 T organic honey
1/2 bottle of Veri Peri garlic sauce
4 roma tomatoes, diced
1 T minced garlic
1 T honey
I sliced the racks into pieces that could fit in the bottom of my pans. I browned smashed garlic in a splash of olive oil then quickly seared the ribs to seal in the juices. I poured in the beer and honey, brought it to a boil, covered it, and reduced to a simmer. Let that simmer for 2 hours. The meat will be so tender that it's almost falling off the bone.
In the meantime, I made the sauce by simmering the tomatoes and garlic in a splash of olive oil until the tomatoes were soft enough to smash into a sauce. Then I let it cool slightly and whisked in the honey and Veri Peri garlic sauce.
Slather the ribs with the sauce and let sit overnight in the fridge. Before serving, brush the sauce all over the ribs - again - and bake, covered in foil, in a 300 degree oven till completely warmed.
I served these Veri Peri Garlic Ribs with roasted potatoes and a crisp green salad. The ribs were tender, delicious, and full of flavor. Success! Thanks for the opportunity to try the Veri Peri sauce, Heather. My boys loved it.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the Bread Bakers home page . We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at email@example.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir
This month the French Winophiles group is looking at affordable wines from Burgundy. Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce