Dinner notes
Observe (on the thawing thereof) that the slab you hauled out of the chest freezer, thinking it was a chuck roast is actually 4.5 lbs of "country style" pork ribs. Venture accordingly.
Dredge 4 country-style pork ribs in corn meal. Fry them in hot oil, packed tight in your cast-iron skillet, turning from time to time. (I think I'm going to do a "75 awesome things to cook in your cast-iron skillet" cookbook...) Preheat your oven to 375degF.
Somewheres along in this process, pour a half-cup (or so) of arancello (Italian orange brandy) over the ribs and light the liqueur on fire with a match; tip the skillet back and forth a bit until the fire goes out.
When the ribs look done enough, evacuate them to a plate, along with any lingering corn crust (don't miss the BCBs!!) Throw into the skillet half an exceedingly-coarsely-chopped onion (ie, take the half-onion and cut it in nine or so pieces, or more, it doesn't matter; the idea is to hold the meat off the iron). In short order, while everything is still hothothot, put the meat on top of the onions, pour a cup of red wine in, throw a fire-proof lid over the lot and shove skillet and all into the oven. Let it braise for 20 minutes or so, then take it out and leave it covered while you watch the rest of "Wyrd Sisters". When the movie's done, before you start the next movie, take the lid off, plate up the meat and set it down before you with knife and fork as you watch "Red October".
Dredge 4 country-style pork ribs in corn meal. Fry them in hot oil, packed tight in your cast-iron skillet, turning from time to time. (I think I'm going to do a "75 awesome things to cook in your cast-iron skillet" cookbook...) Preheat your oven to 375degF.
Somewheres along in this process, pour a half-cup (or so) of arancello (Italian orange brandy) over the ribs and light the liqueur on fire with a match; tip the skillet back and forth a bit until the fire goes out.
When the ribs look done enough, evacuate them to a plate, along with any lingering corn crust (don't miss the BCBs!!) Throw into the skillet half an exceedingly-coarsely-chopped onion (ie, take the half-onion and cut it in nine or so pieces, or more, it doesn't matter; the idea is to hold the meat off the iron). In short order, while everything is still hothothot, put the meat on top of the onions, pour a cup of red wine in, throw a fire-proof lid over the lot and shove skillet and all into the oven. Let it braise for 20 minutes or so, then take it out and leave it covered while you watch the rest of "Wyrd Sisters". When the movie's done, before you start the next movie, take the lid off, plate up the meat and set it down before you with knife and fork as you watch "Red October".