Results 1 to 7 of 7

Thread: I ate the whole thing

  1. #1
    pintlar Guest

    Default I ate the whole thing

    Not at once, but within 3 days.
    ..
    I have to tell you about a recipe I found on a TV cooking show. I
    hate to push a show but Paula Prentiss had a recipe on last year that was so
    simple, I did not bother to add it to my recipe file.
    I made the dish a three times last year, and really enjoyed it. I was
    amazed at how tasty such a simple dish could be. Then I forgot about it.
    Last week I caught just the last few minutes of a rerun of that show, and
    since I could not locate that recipe in my files, I had to go to the site
    and get it.
    It is babyback pork short rib, sauerkraut, spud recipe. And it is
    sensational (at least to me).
    I use my 10 quart cast iron dutch oven.
    ..
    I deeply brown the individual (salt & peppered) ribs in peanut oil, with a
    little garlic.
    Then with the ribs removed one cooks a sliced onion with some more (mine)
    garlic. Cook until translucent. Salt and pepper. Get all the pork goodies
    off the bottom of the pan.
    Then put in 6 nu potatoes, (I had to use Golden Yukons this time of year),
    cut into 1/16's, (4 lengthway wedges each cut into 4's again). I sneak a
    hearty dash of cumin on top of the spuds.
    Add a 1/2 cup white wine, or stock, or water.
    Put the ribs back on top of this.
    Place a pound of good sauerkraut on top all this.
    One can finish this off on the stovetop but I prefer to put it into a 325 F
    preheated oven for about 2 - 2 1/2 hours.
    Sprigs of parsley to garnish.
    ..
    And talk about being economical. If one used a pound and a half of kraut,
    you could feed an army (I cheat and use 7 spuds, no problem, and the dish
    is not hurt). I once used trimmed pork blade steaks (most economical)
    instead of the ribs. I got top results.
    Next time I will use 4 pieces of chopped bacon for the cooking oil (for the
    ribs), and then add the bacon bits on top of the spuds.
    This dish definitely calls for experimentation.



  2. #2
    Omelet Guest

    Default Re: I ate the whole thing

    In article <sa_hl.49232$[email protected]>,
    "pintlar" <[email protected]> wrote:

    > Not at once, but within 3 days.
    > .
    > I have to tell you about a recipe I found on a TV cooking show. I
    > hate to push a show but Paula Prentiss had a recipe on last year that was so
    > simple, I did not bother to add it to my recipe file.
    > I made the dish a three times last year, and really enjoyed it. I was
    > amazed at how tasty such a simple dish could be. Then I forgot about it.
    > Last week I caught just the last few minutes of a rerun of that show, and
    > since I could not locate that recipe in my files, I had to go to the site
    > and get it.
    > It is babyback pork short rib, sauerkraut, spud recipe. And it is
    > sensational (at least to me).
    > I use my 10 quart cast iron dutch oven.
    > .
    > I deeply brown the individual (salt & peppered) ribs in peanut oil, with a
    > little garlic.
    > Then with the ribs removed one cooks a sliced onion with some more (mine)
    > garlic. Cook until translucent. Salt and pepper. Get all the pork goodies
    > off the bottom of the pan.
    > Then put in 6 nu potatoes, (I had to use Golden Yukons this time of year),
    > cut into 1/16's, (4 lengthway wedges each cut into 4's again). I sneak a
    > hearty dash of cumin on top of the spuds.
    > Add a 1/2 cup white wine, or stock, or water.
    > Put the ribs back on top of this.
    > Place a pound of good sauerkraut on top all this.
    > One can finish this off on the stovetop but I prefer to put it into a 325 F
    > preheated oven for about 2 - 2 1/2 hours.
    > Sprigs of parsley to garnish.

    <snipped>

    It sounds very good!
    --
    Peace! Om

    "If the enemy is in range, so are you."
    -Infantry Journal

  3. #3
    Melba's Jammin' Guest

    Default Re: I ate the whole thing

    In article <sa_hl.49232$[email protected]>,
    "pintlar" <[email protected]> wrote:

    > Not at once, but within 3 days.
    > .
    > I have to tell you about a recipe I found on a TV cooking show. I
    > hate to push a show but Paula Prentiss had a recipe on last year that was so
    > simple, I did not bother to add it to my recipe file.
    > I made the dish a three times last year, and really enjoyed it. I was
    > amazed at how tasty such a simple dish could be. Then I forgot about it.
    > Last week I caught just the last few minutes of a rerun of that show, and
    > since I could not locate that recipe in my files, I had to go to the site
    > and get it.
    > It is babyback pork short rib, sauerkraut, spud recipe. And it is
    > sensational (at least to me).
    > I use my 10 quart cast iron dutch oven.

    (snip)
    > And talk about being economical. If one used a pound and a half of kraut,
    > you could feed an army (I cheat and use 7 spuds, no problem, and the dish
    > is not hurt). I once used trimmed pork blade steaks (most economical)
    > instead of the ribs. I got top results.
    > Next time I will use 4 pieces of chopped bacon for the cooking oil (for the
    > ribs), and then add the bacon bits on top of the spuds.
    > This dish definitely calls for experimentation.


    Sounds pretty good to me, too. Kraut and ribs. If you're thinking of
    experimenting, know that tomato flavor is nice with kraut. Pour an
    8-ounce can of plain tomato sauce on top of half the kraut in your pan.
    If you can cook it the rest of the way without stirring, you'll have an
    idea of whether or not you like the addition of the tomato flavor.
    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller
    http://gallery.me.com/barbschaller/100041
    -- a woman my age shouldn't
    have this much fun!

  4. #4
    pintlar Guest

    Default Re: I ate the whole thing


    "Melba's Jammin'" <[email protected]> wrote in message
    news:[email protected]..
    > In article <sa_hl.49232$[email protected]>,

    <snip>
    > Sounds pretty good to me, too. Kraut and ribs. If you're thinking of
    > experimenting, know that tomato flavor is nice with kraut. Pour an
    > 8-ounce can of plain tomato sauce on top of half the kraut in your pan.
    > If you can cook it the rest of the way without stirring, you'll have an
    > idea of whether or not you like the addition of the tomato flavor.
    > --
    > -Barb, Mother Superior, HOSSSPoJ
    > http://web.me.com/barbschaller
    > http://gallery.me.com/barbschaller/100041
    > -- a woman my age shouldn't
    > have this much fun!

    **********************
    I was thinking the same about the tomatoe sauce thing. I have no doubts that
    would be a great change.
    Also, some of those beans with the same name as our ex Pres, either on the
    side or in the pot. As it stands now, the recipe is not flatulant (sp?) for
    some reason. I bet beans would change that.



  5. #5
    Nancy2 Guest

    Default Re: I ate the whole thing

    On Feb 3, 1:16*pm, "pintlar" <footboar...@bresnan.net> wrote:
    > "Melba's Jammin'" <barbschal...@earthlink.net> wrote in message
    >
    > news:[email protected]..> In article <sa_hl.49232$AN3.46...@newsfe13.iad>,
    > <snip>
    > > Sounds pretty good to me, too. *Kraut and ribs. *If you're thinkingof
    > > experimenting, know that tomato flavor is nice with kraut. *Pour an
    > > 8-ounce can of plain tomato sauce on top of half the kraut in your pan.
    > > If you can cook it the rest of the way without stirring, you'll have an
    > > idea of whether or not you like the addition of the tomato flavor.
    > > --
    > > -Barb, Mother Superior, HOSSSPoJ
    > >http://web.me.com/barbschaller
    > >http://gallery.me.com/barbschaller/100041
    > > -- a woman my age shouldn't
    > > have this much fun!

    >
    > **********************
    > I was thinking the same about the tomatoe sauce thing. I have no doubts that
    > would be a great change.
    > Also, some of those beans with the same name as our ex Pres, either on the
    > side or in the pot. As it stands now, the recipe is not flatulant (sp?) for
    > some reason. I bet beans would change that.


    Paula Prentiss? The sometime movie star? Did you mean Paula Deen?
    (probably not, I can't imagine she's a sauerkraut person....)

    N.

  6. #6
    Melba's Jammin' Guest

    Default Re: I ate the whole thing

    In article <vK0il.51080$[email protected]>,
    "pintlar" <[email protected]> wrote:

    > "Melba's Jammin'" <[email protected]> wrote in message
    > news:[email protected]..
    > > In article <sa_hl.49232$[email protected]>,

    > <snip>
    > > Sounds pretty good to me, too. Kraut and ribs. If you're thinking of
    > > experimenting, know that tomato flavor is nice with kraut. Pour an
    > > 8-ounce can of plain tomato sauce on top of half the kraut in your pan.
    > > If you can cook it the rest of the way without stirring, you'll have an
    > > idea of whether or not you like the addition of the tomato flavor.
    > > --
    > > -Barb, Mother Superior, HOSSSPoJ
    > > http://web.me.com/barbschaller
    > > http://gallery.me.com/barbschaller/100041
    > > -- a woman my age shouldn't
    > > have this much fun!

    > **********************
    > I was thinking the same about the tomatoe sauce thing. I have no doubts that
    > would be a great change.
    > Also, some of those beans with the same name as our ex Pres, either on the
    > side or in the pot. As it stands now, the recipe is not flatulant (sp?) for
    > some reason. I bet beans would change that.


    Are you referring to Bush's baked beans? I wouldn't have those with
    kraut and ribs. No, thanks. I might also skip the spuds and make
    halushky, instead.

    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller
    http://gallery.me.com/barbschaller/100041
    -- a woman my age shouldn't
    have this much fun!

  7. #7
    pintlar Guest

    Default Re: I ate the whole thing


    <snip>
    Paula Prentiss? The sometime movie star? Did you mean Paula Deen?
    (probably not, I can't imagine she's a sauerkraut person....)

    N.
    ***********
    My bad... you are correct...Paula Deen...das ist it.



Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32