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
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!
This is a great healthy recipe, and one I cook all the time. You can substitute swordfish with any type of white fish like tilapia or catfish.
Prior to cooking, vigorously dust swordfish with Mumbo Jumbo — JAVA seasoning
In a large pan, pour a small amount of olive oil so that pan is evenly coated. Cook swordfish steaks over medium / high heat for appox. 6 to 8 minutes per side (until fish is tender and done). Meanwhile, in a medim sized pan saute thinly sliced yellow squash, zucchini, and small onion in olive oil over medium heat. Cook until onion is transluscent and squash is tender
