[CH] Last Night's Dinner...
green (green56@PioneerPlanet.infi.net)
Mon, 4 Jun 2001 17:27:04 -0500
I've quite a few fur kids that I never allow outside. A few weeks ago my
cat of almost eight years learned how to open the back porch door. I spent
a night recently - the first night ever, in his entire life, Dickens had not
slept with me - in tears and hysteria because Dickens had gotten out. I
feared someone that does not value the life of a pet as highly as I do
would - for pure sport, spite and pleasure - shoot/poison/maim/set fire
to/smother a cherished and very much loved family member. That night was
hell as over and over the horrors that could befall my *child* continually
went thru my mind.
Fortunately, I found Dickens the next morning at the police station,
arrested for vagrancy...
The Main Coon is a native North American domesticated cat.
A domesticated animal - cow, horse, cat, dog, pig, chicken, etc. - is one
that man many thousands of years ago took from the wild and began using.
Over the course of centuries the animal has become modified from its
original wild state.
A wild animal - fox, deer, bear, wolf, etc. - is an animal that man has
never used and hence has not become domesticated. You can tame a wild
animal, but you cannot domesticate it. That takes many hundreds of years,
if not thousands.
A feral animal is a domesticated animal that, for whatever reason, is living
again in the wild and has reverted to instinctual living to survive.
Oh, yeah! Last nite's dinner! Was to die for! I smoked very slowly for
like three hours; added 1/2 the orange - sans rind - squeezed in drip pan
with water, pulp tossed in for good measure. As ribs cooled on plate,
squeezed remaining 1/2 of orange over them, drizzling juice. HOT, HOT, HOT!
But oooohhhhhhh so yummy! I will definitely make this again.
Chipotle-Coriander Cured Ribs - Serves 4
6 lbs beef ribs or your favorite ribs (I'm using bone-in country style pork)
Chipotle-Coriander Cure:
1/2 cup coriander seeds
1/2 cup black peppercorns
8 cloves garlic, peeled
4 shallots, peeled
1/2 cup chipotle chiles in adobo sauce (I'm using my fav, La Morena)
1 cup ketchup
6 tablespoons dar brown sugar
1/2 cup molasses
1/4 cup dark soy sauce
1/4 cup cider vinegar
1 tablespoon finely minced orange zest
"Toasting coriander seeds and black peppercorns before grinding them
enhances their flavor for chile, molasses, and ketchup based sauces. When
toasting the spices it's important that the frying pan be completely
grease-free or the spices will not poweder when ground.
"Remove the membrane from the underside of the ribs as shown on page 19.
Then place the ribs in a retangular dish or baking pan.
"To make the cure, place the coriander seeds and peppercorns in a small
saute pan placed over medium heat and toast until the peppercorns begin to
msoke. Transfer to a spice grinder and grind finely. Mince the garlic and
shallots in a food processor. Add the ground spices and chipotle chiles and
mince for 10 seconds. Add all the remaining ingredients and process until
the mixture becomes a thick paste. Makes 2.5 cups.
"Coat the ribs on both sides with the cure. Marinate the ribs,
refrigerated, for at least 15 minutes. For more flavor, marinate for up to
8 hours.
"To grill the ribs, if using a gas barbecue, preheat to medium (325
degrees). If using chrcoal or wood,prepare a fire. Grill according to the
instructions on page 22. Occassionally during cooking, baste the ribs with
extra Chipotle-Coriander Cure, stopping 15 minutes before removing the ribs
from the grill.
To smoke the ribs, see page 27. To roast the ribs, see page 29.
To serve, cut each side of ribs in half, into 3 sections, or into individual
ribs. Transfer to a heated serving platter or 4 heated dinner plates and
serve at once."
1999; 10 Speed Press
If anyone wants to know their instructions for removing the membrane (page
19); grilling (page 22), smoking (page 27), or roasting (page 29), email me
personally. I figured it was taking coals to Newcastle - instructing a
chicken on how best to lay an egg - telling this group how to grill, smoke
and/or roast.
green - #2156