The Beer Bitch

I drink beer. I am a bitch.

A few things

with 2 comments

Hi all.

What’s been going on?

Here are a few of things we’ve been eating lately. 

Ribs and potato salad.  To make the ribs:

Wash and dry the ribs.  Salt, pepper and red pepper flakes.  Cook on the Webber with charcoal and wood until seared on the outside and smoky tasting (turn every 6 minutes or so, so you don’t burn the meat.)  Throw into the oven, covered and smothered in BBQ sauce and then wrapped tight in heavy duty aluminium foil.  Bake 3 hours at 250 F.  The meat will literally fall off the bones.

I used a store bought BBQ sauce which is tasty, but then made the mistake of reading the ingredients while we were sitting at the kitchen table.  High fructose corn syrup is not my favorite thing, and from now on we’ll be making our own BBQ sauce.  I should have made some in the first place, but sometimes I’m just lazy.

Then there was this:

Pesto and salad before.

Pesto and salad after.

Tasty, tasty pesto.

I used to think that I didn’t like pesto, because it was something my Dad would buy at the store and toss with pasta when it was his turn to cook.  Blech.

It’s a whole different beast when you go into your own garden and pick big bunches of basil leaves, grate some parmigiano reggiano, drizzle in some tasty local olive oil, mash up a lot of garlic cloves with a big knife, toss in a handful of toasted pine nuts, scrape the zest off a lemon and squeeze the fresh juice in, and then blitz it all up in your shiny food processor.

It was simple, quick and so delicious.  The next night we made a pizza out of the leftover pesto, with onions, bell peppers, sausage, kalamata olives and fresh mozzerella.  But I figured you were tired of seeing pizza pictures.

Speaking of things from our garden, here is a picture of the first little batch of tomatoes picked from the garden.  Nothing tastes like a fresh-picked tomato.  Farmer’s Market tomatoes are good, but not nearly as flavorful as a tomato still warm from the afternoon sunshine, and sprinkled with just a hint of crunchy salt.  It’s going to be a beautiful summer. (Remember I said that next time I’m bitching about the hundred plus heat around here.)

I tried to keep my still bandaged finger out of the picture, but failed.  Sorry.  You don’t want to see what’s underneath that bandaid.

There’s an update coming on the kimchi (hint:  it’s delicious,) but my camera’s dying, and I need some breakfast soon.

Have a great day.


The Beer Bitch


Written by thebeerbitch

July 21, 2008 at 4:47 pm

Posted in Easy dinners, Obsessions

Tagged with , ,

2 Responses

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  1. i love when my tomatoes are ready to eat!


    July 21, 2008 at 6:02 pm

  2. Hey Beer Bitch…

    I am a friend of Primo and have been reading your blog. Sorry to hear about Ginger…we lost our Lab a couple of years back and it is really difficult. Stay away from Marley and me for a while unless you want to cry!

    Thought I would share some of my BBQ prowness with you. Primo will attest that I know my way around a grill. Try this sauce next time you do ribs..I think you will likey!

    Name: Pomegranate BBQ Sauce
    Source: Big Wave Dave: Huntington Beach, CA
    Cook Time: 45 minutes
    Yield: 5 cups

    Description: One of my favorite BBQ Sauces, kind of a fusion between the Desert Southwest and the Middle East.

    3 heads Fresh Garlic
    2 tablespoons Extra Virgin Olive Oil
    1 cup Yellow Onion finely chopped
    1/4 cup Chicken Stock
    2 large Chipotles canned in Adobe sauce
    2 tablespoons Worchestershire Sauce
    3 1/4 cups Tomato Ketchup
    1 tablespoon Ground Sage
    1/2 cup Pomegranate Syrup
    (found in middle eastern grocery stores)
    1/4 cup Raw Honey
    2 tablespoons Cornstarch


    1: Pre-heat oven to 400 degrees. In a covered pan, roast 3 heads of Garlic for 45-50 minutes. Remove from oven, uncover and allow to cool.

    2: Add the Olive Oil to a small saute pan and heat over low-medium heat. Add the Onions and cook until transparent. Remove from heat.

    3: Dissolve the Cornstarch in the Chicken Stock.

    4: Peel the roasted Garlic and place in a food processor with the cooked Onions, Chicken Stock mixture , Chipotles, and half of the Tomato Ketchup. Puree mixture.

    5: Place the puree mixture in a 2 quart sauce pan. Add the rest of the Tomato Ketchup, Lemon Juice, Worcestershire Sauce and Liquid Smoke. Blend well.

    6: Over a low-medium heat bring the mixture to a slow simmer. Whisk in the Sage, Pomegranate Syrup and Honey. Continue simmering for 30 minutes.

    7: Remove from heat, cover, and allow to cool. Serve either hot or cold, although my preference is cold out of the refrigerator!

    Big Wave Dave

    January 5, 2009 at 7:02 pm

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