Okay this was a pretty good veggie meal I whipped up for “Meatless Monday”….
I sliced a large vidalia onion “blossom-style”, seasoned with olive oil and Mumbo Jumbo – JAVA seasoning. I wrapped the onion in aluminum foil and grilled for approx. 15 minutes (1 beer).
Served with sliced garden tomato and avocado. Also great with Mumbo Jumbo — Everyday…
Shake…Grill…Enjoy,
Jeremy
Last weekend I bought 3 racks of babyback ribs. I decided to try a different kind of Mumbo Jumbo {no-nonsense seasoning} on each rack. So I dusted 1 rack with Mumbo Jumbo EVERYDAY, 1 rack with Mumbo Jumbo JAVA, and 1 rack with Mumbo Jumbo MESA.
I used my favorite braising liquid on each rack and they turned out great! ( Below is recipe for braising liquid and instructions)
RESULTS:
The rack rubbed with EVERYDAY was outstanding, with traditional southern flavors of paprika, brown sugar, and cayenne pepper. I’ve used EVERYDAY on ribs before — so I knew this rack was going to be good.
The rack rubbed with JAVA was really interesting. I’d had JAVA many times on pork tenderloin — but never on ribs. The white wine braising sauce and this coffee-based blend, with thyme and garlic gave the ribs a complex flavor reminiscent of African or Island cuisine. These will wow some people — but may be a bit too “out there” for some folks who are accustomed to more traditional southern flavors. I’ll definitely cook them again.
And finally, the rack rubbed with MESA was outstanding and also a couple people’s favorite (it was a real tough call for me between MESA and EVERYDAY). The smoky flavors of MESA’s smoked Spanish parika, chilean Merken, and sweet sugars proved to be a great combination with the pork.
We paired all 3 varieties with some sauteed okra and a crunchy cole slaw…the verdict: Southern YUM!
NOTE: My wife had not eaten meat in 3 weeks when I sprung this experiment on her. She sampled all of the above and said “WOW!” Since she ended up eating a half rack — I took it as a compliment. I look forward to trying them next time with ELEGANCE. Stay tuned…
Here’s the full recipe and instructions:
Wrap the ribs in aluminum foil. Pour the braising mixture inside the aluminum foil. Cook in oven for 2.5 hours on 250. Remove ribs from oven and pour liquid from foil into pot. Cook (reduce 50%) over medium heat for 10 to 15 minutes until liquid thickens. Place ribs on grill for 30 minutes and brush with braising sauce. Cook for a few minutes on each side to give ribs a nice char. Braise and serve.
Shake…Grill…Enjoy,
Jeremy
Maria whipped up another incredible meal with Yucca today — Yucca Cakes stuffed with Chicken!!!
Here’s how she did it:
Preparation for Yucca Cakes:
Recipe for Hogao (pronounced O-Gow): mix olive oil, chopped tomato, diced onion, and chopped green onion
Mark Bittman wrote an interesting article in the NYTimes on salmon today. Being from the South I’m no salmon expert, but I do know two things: 1) the best salmon I’ve ever had was in Seatle and 2) my Grandmothers make pretty mean croquets! Bittman’s article gives you the true skinny on what we THINK we’re buying and what we’re REALLY buying when it comes to salmon.
Side note: If you want to make real tasty salmon (Atlantic, farm-raised, King, Alaskan, Coho or otherwise) — vigorously dust it with Mumbo Jumbo — MESA, wrap it in aluminum foil with a little olive oil, and throw it on a hot grill for about 12 to 16 minutes. You’ll taste the smokey flavors of the Merken and Spanish paprika in the MESA. I promise no matter what type of salmon you can source from your fishmonger — it will not disappoint.
Shake…Grill…Enjoy!
I had a great lunch today at one of my favorite spots — Le Petite Marche. Marchet’s Mom regularly whips up fantastic soups, and today’s was particularly yummy on a cool, cloudy day in Atlanta. Pictured is my actual lunch consisting of a bowl of the homemade beef stew seasoned with Mumbo Jumbo — Everyday and a half greek sandwich (roast beef, red onions, cream sauce, etc.) . Take a look at the homeade cornbread — it was to die for!
