What’d You Do Last Weekend?
If you can get your hands on a heritage bird called a Poulet Rouge, try some of the recipes from my recent challenge!
Pork Ribs with Spring Onions and Cauliflower
We pulled spring onions from the garden yesterday. We'd heard of a tradition in Spain where spring onions are harvested, roasted and wrapped in newspaper, then buried for some time to allow them to steam until limp. Once they're done, folks gather around with big bowls of romesco and wine, peeling the onion and dipping the limp onion into the sauce, and then into their mouths, using their teeth to pull the goodness out of the middle of the bulb.
That was our inspiration for dinner, or at least the accompaniment to some much-deserved pork ribs from our last pig, Timmy. Pork ribs are really only hot weather food, I think - and Todd made a homemade barbeque sauce to go on them. Rather than smoking them, we put them onto the grill with the onions and the cauliflower, everthing cooking at once. The onions came off first and were wrapped in foil to steam, then the ribs. Grilled cauliflower, only partly cooked to retain some crunch, was tossed with celery, a vinaigrette, and some herbs to approximate a tangy potato salad replacement.
We'd received this week's wine shipment from Fidelitas and decided to crack open the big daddy - for no reason other than we had the wine handy. We opened a 2006 Fidelitas Champoux Vineyards Cabernet Sauvignon and drank it all down with another excellent meal.
