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Alicia back with another American recipe! This year my family is picking a country from our ancestry and trying to make foods from that country once a week. Then I share the recipes here. This month we're doing American.
When asking my friends they're favorite American foods my husband replied that he thinks "barbecue is the most American flavor." Then a whole bunch of people agreed with him. There's so many different, and delicious, styles of barbecue across the United States, it's impossible (for me) to choose my favorite. Slow cooking the meat makes it fall off the bone tender without drying it out. Unfortunately, we don't have a barbecue that can slow cook our meat, so we have to use our crockpot. But it still results in a very delicious and tasty rack of ribs. Today's meal is ribs, baked beans, cornbread, and potato salad. A meal suggested to me by my friend Shirley, who lived in Texas for awhile, so I trust her barbecue opinions. I made everything from scratch and it wasn't that intense or difficult despite being a full plate. The sides were delicious and a perfect compliment, especially the potato salad, a recipe which I'll share with you today as well. Slow Cooker Ribs
These ribs...THESE RIBS! They're so good! Oft requested by friends for gatherings, these ribs do not last long. Leftovers are unheard of. They're so delicious.
The rub for the ribs can be made in advance and kept in a container, ready for every time you want to make some delicious ribs. We always have some made up and sitting in our spice cabinet. Ideally we would smoke them or cook them on indirect heat on the grill, but since we don't have that option right now, we just do it in the CrockPot. (I love my crockpot!) And lining the crockpot with parchment paper makes clean-up a breeze! Make these, you will not regret it. Best Ever Potato Salad
When I knew we were going to make potato salad, I called my mom. She has always made the best potato salad and I was amazed she hadn't posted it yet. So here it is in all it's glory. The great thing about it is you can customize it to your tastes. I used red and golden potatoes because that's what I had on hand, but russet potatoes work just as well. Sweet or dill pickles, either one is great. I used a dressing that was slightly creamy instead of the regular Italian dressing. I was still so good! Play around according to your tastes and it's always sure to be amazing. I honestly love this stuff.
Although, if you don't like pickles, this may not be the potato salad for you. Otherwise, you can't go wrong.
I didn't want to overwhelm you with recipes so I'll post the baked beans and cornbread another day. Until then, dazzle your family and friends with these recipes.
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Alicia here with my last Italian recipe for you all. I'm kind of sad Italy is over because I love the food so much. But I have had a good time making these foods and sharing the recipes with you. I am a bit bummed I didn't get to make pizza, but I probably still will and share it with you. My Basil plant is begging for it.
But for today I have a seriously good recipe, especially if you like a little heat. Amatriciana can poorly be described as spicy spaghetti, but it's much more. Wow your friends and family with this delicious dish. Amatriciana
Amatriciana is a sauce with cured pork (like pancetta), pecorino, tomatoes, onions, and peppers. Not bell peppers but chili and black pepper.
This sauce has more depth than your regular marinara because of the addition of the pork and more bite because of the pepper. But the flavors marry so well together, each bite is divine. Slightly creamy because of the addition of cheese, the sauce sticks well to the noodles. Most recipes I found used bucatini, but spaghetti can be substituted. My brother hates bucatini because it is not easy to slurp (it is hollow in the center, like a really long macaroni noodle). I admit that I didn't have Pecorino, so I used my fresh Parmesan. Sorry Italy. I also didn't have pancetta so I used unsmoked bacon (it is the same cut of meat). But despite all these substitutions, it was still very delicious. My son and husband loved it! I did too! And I thought it was even better the next day as left-overs. (I think it's important to know what makes good leftovers.)
Try this delicious recipe out please. It's a great alternative to your boring old spaghetti and marinara (which I actually also love). Oh and the spice is barely there, it will not cause you to breath flames. It's not more spicy than a breakfast sausage. So don't let that deter you from trying it out!
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Hey Alicia here with another ancestral recipe from Italy. And today's recipe is one that after I tasted it I couldn't stop thinking about. It was so good, I ate it from breakfast and lunch the next day (super healthy, I know). This lasagna was really that good. Thinking of it right now I'm tempted to go make it again.
Best Lasagna Ever
This lasagna is fairly simple and adapted from a recipe I found on Walks of Italy. It doesn't have a ton of cheese. It's swapped out with a delectable béchamel sauce, seasoned with a bit of nutmeg, salt, and pepper. Don't skip the nutmeg because it just adds this wonderful depth to the lasagna that makes it addicting. The ragu is stewed for an hour or more and the flavors develop making it so wonderful. And the freshly grated parmesan sprinkled on top is the perfect ending for this dish. If you wish you can add parmesan in the other layers, I didn't and I found it to be perfect. But make sure you use fresh grated parmesan because the Kraft stuff just won't cut it.
I made this in a 9x13 dish but if you make it in a smaller dish you could do more than 3 layers.
Please try this recipe! I honestly can't stop thinking about it. It's soooooooo good! Please try it.
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Alicia back again with another Danish recipe for you. We're Danish from my mother's side of the family, though we never really had Danish food growing up. This is probably because our ancestors moved to the USA in the early 1700's. So it's been very fun and delicious to experiment with Danish recipes this past month.
This month has been more difficult than past months though due to Danish food not being particularly common in the United States. Most of my google searches turned up Æbleskiver and Smørrebrød. So I decided to buy a Danish cookbook. I bought the kindle version of Hygge - Danish Food and Recipes. It is a great little book filled with family anecdotes and family recipes from the author Sidsel Munkholm. (And if you have Amazon's Kindle Unlimited, it's included in your subscription!) She also has a useful index of the recipes with their english and Danish translations. Last week I made a Danish pork roast with crackling, Flæskesteg. It was a really easy recipe and very delicious! Actually, I made a few mistakes and it was still delicious! Flæskesteg - Danish Pork Roast with Crackling
Flæskesteg is a dish that takes about 3 hours to cook but literally only 10 min to prepare. The tricky part will be finding the right cut of pork. Usually here in the states pork is sold without the skin on. But for crackling, you need the skin. Flæskesteg is traditionally a pork loin with skin, but can also be a shoulder roast (both boneless). I was fortunate to find a shoulder roast with skin attached at my local grocery store butcher. It did have a bone, but it was off to one side and it was a 5lb roast. So I just cut my roast in half to make two 2.5lb roasts, one with a bone and one without. If you aren't able to be as lucky as me and find the cut you need, ask your local butcher if they can help you out. You'll want a roasting dish or a glassware that has sides. I have a Pyrex set that I love. It has a smaller, shallow, rectangle dish that is perfect for a small roast like this. I'll link to it below.
This recipe is so easy you may be wondering how I could mess it up. Well, I was out of kosher salt when I thought I had it. So I used my coarse Himalayan salt. But this was a mistake because it made the roast a little salty (you can see the clumps of salt in the picture below). Kosher salt is better for this recipe because it is flakier and will dissolve better. My second mistake was that I accidentally cut down to the meat instead of just before the meat. To get the crackling perfect, you cut grooves along the top where the skin is, but you don't want to cut the meat. Well, I did that. Next, I didn't have all my skin directly face up. This made it so one of my cracklings was not crunchy at all because it had soaked up the juices from the bottom of the pan. But despite all these failings, this roast turned out so delicious and juicy. My 3 year old son was even asking for seconds. And my husband was devouring it.
Traditionally in Denmark this is served with boiled potatoes or red cabbage, and a gravy is made from the drippings. I decided to make mashed golden potatoes to go with my pork gravy. They came out beautifully and paired well with the Flæskesteg.
I hope that you are able to try this deliciously simple recipe. It's really so good! I'm thinking of making it soon. Let us know if you try it out.
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Creators of Hot Cocoa Bombs! (copyrighted)
Author
Helen Reynolds: Mother of six children , grandmother to eleven! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here! Archives
June 2024
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