Words to live by…
For as long as I’ve been going to Eslava (basically as long as I’ve lived here) I have loved THOSE honey pork ribs. The flavour, the texture, the wonderful comfort food aspect of that dish. And so I decided to try making a “home kitchen” version of it. After a small glitch when my newly-installed oven refused to cooperate the other day (my landlord quickly had the problem fixed – best landlord ever!) it was time to give it a go. And well… I almost nailed it!
I had been given some tips by the owner of Eslava, my friend Sixto. But of course trying to recreate something made in a professional kitchen at home is always tricky. But the result was pretty damn fine. The flavour was perfect, just like at Eslava, but I didn’t quite get the “fall off the bone” texture of the meat. I think I know why but, again, I will have to tweak the recipe so that it works at home. Which means I’m going to have to make these babies again sometime! Not a bad prospect at all. Who wants to come over next time?
Since there is no garlic in this recipe, I decided to add some on the side, and made my first ever whole-baked garlic (delicious!). I also made some “smashed” pan-fried potatoes. Then Peter @SVQconcierge and I watched a couple episodes of David Chang’s Ugly Delicious on Netflix while we ate… food obsessed much?
So this ALMOST happened. Given the forecast of a crazy-rainy weekend I made plans to do some extra stay-at-home activities, including finally trying my hand at making the famous Eslava honey pork ribs. Everything was ready, meat prepped, sauce ready to go, and then I turned on the oven and – BANG – all the lights went out. Damn. This is something I thought had been fixed when I got a new cooker last month and my new/old oven was installed here. But apparently not.
A quick call to my landlord met with a quick response, and things should be sorted out on Monday. Meanwhile, the ribs have been put in the freezer and the sauce should hold up in the fridge for a few days. I am so looking forward to having a fully functioning kitchen again. I’m also going to set up my small balcony herb garden. Just in time for spring…
You can tell it’s winter because I don’t normally cook like this for myself. Though in fact this made about three meals, the best being a garlicky chicken sandwich on a crusty roll, with a bit of soy mayo and crispy greens on top. And of course a generous glass of fino sherry was added to the sauce while cooking. Maybe I should start writing my own sherry cookbook?
What started off as “what can I do with this chicken breast?” ended up as a rather nice garam masala, after a bit of a fridge forage. I think I should spend a week just using stuff up, or perhaps hold a fridge forage dinner party. Could be interesting. Or maybe just weird…
I absolutely adore roasted piquillo peppers and use them in all kinds of dishes, even just tossed into salads. I usually use a different (superior) brand to this, but as these come pre-sliced (and are way cheaper) they also serve their purpose. Anyhow, I went to make a quick tomato sauce the other day and was about to add some of these when I thought to look at the use-by date, since I had been away in Málaga and actually couldn’t remember when I’d opened this jar. Well, the expiry date was about a year away but then something else caught my eye… in small print on the back label it said that once opened the peppers must be kept refridgerated. No problem there. But then it said “for a maximum of 48 hours”. Whaaat??
I’ve been eating these things for years and I am quite sure I have used them even after having been in the fridge for a couple of weeks, or even longer. The only time I wisely decide not to use them is when I see they’ve gone all furry (obvs). But they seem to last a long time, and fellow foodie pal Lynsey @larosillacomida tells me that as long as they are still under the brine in the jar then they are fine. Which these were. And they hadn’t gone furry. But I still ended up tossing them. Dammit.
But honestly… 48 hours??? I’ve never heard of any preserved food spoiling IN THE FRIDGE after such a short time. What is the point of preserving them if you have to eat the whole damn jar once it’s been opened? This can’t be right.
It’s been RAINING here in Sevilla the past two days, something that we are all quite grateful for. Well, except for getting the laundry dry. But it also means that it feels like “stay at home” weather. So after going to see my GP today (nope, still no clue as to what THE PAIN is about) and doing some shopping, I came home and made a totally comfort food rainy day lunch. Garlicky pan-grilled swordfish, stir-fried courgetti and twice-fried chips with soy mayo. And well, have been home ever since. Doing this and that. A bit of work stuff (as always). Netflixing with cats. In PJs.
Sun will be back with us tomorrow.
So you know, been trying to stick to (mostly) low-carb options recently, and decided to make one of my favourite salads: wilted spinach, feta, garlicky bacon, chopped hard-boiled egg. Then I ended up with too much so turned the “leftovers” into an amazing omelette for flatmate Peter. Now and then, living with me has its advantages. 😉
A quiet New Year’s Eve dinner at home. Loving the new oven. Roasted a couple of tiny lamb legs and am getting better at roasties too. But the most exciting (and delicious) part of the evening was making gambas al ajillo at home for the very first time. See vid below…
Later on watched the Madrid ball drop in Puerta del Sol on TV, raised a glass to the new year, and then headed to bed. How was your evening?
I was so excited to find the recipe for chef Shaun Searley’s amazing confit potatoes (pictured below at the amazing Quality Chop House in London) and decided to include them in my Christmas Eve dinner. Well, they ended up taking all of Friday evening to prepare, with slicing and layering and slow baking for three hours (!!). The final frying happens just before serving. I hope they turn out, but just in case I’ll have some back-up roasties. What are you making for Christmas dinner?