I always forget to post about the most important part to some of the most delicious savory dishes. The gravy!!!!! We all know that gravy complements most dishes we eat on a daily basis. From here on out I will take more pictures when I make my different types and styles of gravy's. This is one of the brown gravy's I make the most. Simple and delish! The first time I made this it came out too salty. I keep forgetting that store brought stock has salt in it. I've learned to lay off the added salt within time.
Ingredients:
1 can beef stock (2 cups)
1 to 2 Tbsps corn starch
meat drippings
Salt and pepper, to taste
Heat 1 cup of stock and add drippings. Combine 1 cup of stock and corn starch in a cup and mix well. Mix into heated stock slowly and stir slowly.
Add more cornstarch if needed to thicken or more stock to thin gravy.
Jill's Comfort Zone
Jill's Comfort Zone
Sunday, September 8, 2013
Allrecipes "Dry Rub for Ribs"
I haven't been doing a lot of outside grilling due to the location of my grill. I decided to share with you a few rubs that I've tried and loved! This one I found on Allrecipes website and my family enjoyed it. I tried it on beef and pork ribs.
Ingredients:
-3 Tbsps brown sugar
-1 1/2 Tbsps paprika
-1 1/2 Tbsps salt
-1 1/2 Tbsps black pepper
-1 tsp garlic powder
Mix together the sugar, paprika, salt, black pepper, and garlic powder. Rub into ribs. If you like spices, you can add some red pepper flakes along with some dry mustard. Truly yummy!
Enjoy!
Jill's Comfort Zone
Ingredients:
-3 Tbsps brown sugar
-1 1/2 Tbsps paprika
-1 1/2 Tbsps salt
-1 1/2 Tbsps black pepper
-1 tsp garlic powder
Mix together the sugar, paprika, salt, black pepper, and garlic powder. Rub into ribs. If you like spices, you can add some red pepper flakes along with some dry mustard. Truly yummy!
Enjoy!
Jill's Comfort Zone
Crock Pot Asian-Inspired Beef Ribs
If you ever visit Pittsburgh, you must go down to the The Strip District!!! Oh man do they have some delicious goodies down there! A few years ago on one of my many Strip District adventures I decided to purchase some sake. Of course once I got home I immediately went online to find some recipes to use the sake I purchase with. Well on I have a similar recipe that I've tried on my blog like this one. The hoisin and oyster sauce puts a little more spin on this one here. Oh man, these turned out good!!!! I think I found this recipe on Recipezaar. I can't really place the sake taste to this dish but I'll have to give it a go again...I'll keep you posted when I do. Besides, I still need to come back to post some pictures.
What's funny is that I still have almost a full bottle of the sake left. I wonder if it's still good to use? I haven't thought about it until now. LOL! I brought it back in February 2012. So should I toss it or use it?
Ingredients:
-4lbs beef back ribs
-2 Tbsps soy sauce
-2 Tbsps ginger, minced
-1 Tbsp garlic, crushed
-1/4 cup hoisin sauce
-1 Tbsp worcestershire sauce
-3 Tbsps brown sugar or splenda
-2 Tbsps Sesame oil
-1 Tbsp oyster sauce
-2 Tbsps sake
-1 Tbsp Five-Spice powder
-1/4 tsp cayenne pepper
Coast ribs with flour and brown on all side in a frying pan in some canola oil. Remove and place on a plate lined with paper towel to drain. Mix all ingredients except for ribs in crock port. Add the ribs one at a time, coating them with sauce. Cover and cook on low for 8 hours.
Remove ribs and pour sauce into a separate container. Allow fat to separate and skin off of top. Return sauce to meat and serve.
Enjoy!
Jill's Comfort Zone
What's funny is that I still have almost a full bottle of the sake left. I wonder if it's still good to use? I haven't thought about it until now. LOL! I brought it back in February 2012. So should I toss it or use it?
Ingredients:
-4lbs beef back ribs
-2 Tbsps soy sauce
-2 Tbsps ginger, minced
-1 Tbsp garlic, crushed
-1/4 cup hoisin sauce
-1 Tbsp worcestershire sauce
-3 Tbsps brown sugar or splenda
-2 Tbsps Sesame oil
-1 Tbsp oyster sauce
-2 Tbsps sake
-1 Tbsp Five-Spice powder
-1/4 tsp cayenne pepper
Coast ribs with flour and brown on all side in a frying pan in some canola oil. Remove and place on a plate lined with paper towel to drain. Mix all ingredients except for ribs in crock port. Add the ribs one at a time, coating them with sauce. Cover and cook on low for 8 hours.
Remove ribs and pour sauce into a separate container. Allow fat to separate and skin off of top. Return sauce to meat and serve.
Enjoy!
Jill's Comfort Zone
Cucumber Salad
Good Morning my lovely readers! I am thankful that the Lord saw a need to wake me up this morning...PURPOSE!!! I am always grateful for his love! Yes, I up thinking about recipes this morning. Here's another quick and delicious salad I make often. Sorry I didn't take a picture of this one...will do the next time I make this. I just might make it today so I can post a picture for you guys.
*2 small cucumbers
*1/2 small red onions, sliced
*1 large tomato, sliced
*3 Tbsps Mayo
*1 Tbsp white vinegar
*1/4 tsp salt
*1/2 tsp pepper
In a small bowl, toss together cucumbers, onions and tomato. Gently stir in mayo, vinegar, salt and pepper until coated. Cover and refrigerate for at least 1 hour before serving.
Sometimes I like to add a splash of fresh orange, lime or lemon juice to give it a little zesty flavor. When I do I sometime add a pinch of sugar to balance the flavor.
Enjoy!
Jill's Comfort Zone
*2 small cucumbers
*1/2 small red onions, sliced
*1 large tomato, sliced
*3 Tbsps Mayo
*1 Tbsp white vinegar
*1/4 tsp salt
*1/2 tsp pepper
In a small bowl, toss together cucumbers, onions and tomato. Gently stir in mayo, vinegar, salt and pepper until coated. Cover and refrigerate for at least 1 hour before serving.
Sometimes I like to add a splash of fresh orange, lime or lemon juice to give it a little zesty flavor. When I do I sometime add a pinch of sugar to balance the flavor.
Enjoy!
Jill's Comfort Zone
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