Lunch with Plonq
We don't use these containers very often, but they are ideal for turning leftovers into a perfect lunch for one person the next day.
Between the blizzard and the monsoon, we did not get out for much shopping, so this was largely a dinner consisting of things we had in the freezer, or otherwise in need of being used.
I had some Berkshire ribs that I'd picked up a couple of years ago that I'd nabbed because they were on sale at a really good price. atara brought them up from the freezer on Monday with the idea to make them today. The initial plan was to do a slow, all-day cook as I did with the roast, but I ended up tossing them into the instant pot and finishing them under the broiler.
The Brussel sprouts were from a half-bag that was shoved to the back of the freezer, left from when I'd made some with dinner a couple of months ago.
The potatoes were a half-bag that was hanging out in the fridge, left from when I made that roast the other day.
I cut the ribs into thirds and coated them on both sides with a fairly typical brown sugar/paprika rub. The only change I made to the online recipe was to use chipotle pepper instead of cayenne. They went into the pressure cooker along with a cup of water, a few tablespoons of apple cider vinegar and some liquid smoke.
When they were done, I brushed on some barbecue sauce that I'd made and reduced earlier (I departed from the recipe by using ketchup instead of tomato sauce, and a mix of chipotle and Aleppo peppers instead of cayenne) and set them under the broiler until the sauce was caramelized and just starting to lightly char in spots.
I cut up the baby potatoes into salted water, then tossed them with a bit of unsalted butter and olive oil with some fresh parsley from the basement, and the greens of our last two scallions.
I seared the Brussel sprouts in olive oil in a cast-iron pan along with a small onion, and the whites from our scallions. I finished it with some coarse-ground pepper, a tiny pinch of kosher salt, and a good splash of balsamic vinegar.
[Currently Playing: Solvent - Elephant generators (Chris Carter Remix)]
Between the blizzard and the monsoon, we did not get out for much shopping, so this was largely a dinner consisting of things we had in the freezer, or otherwise in need of being used.
I had some Berkshire ribs that I'd picked up a couple of years ago that I'd nabbed because they were on sale at a really good price. atara brought them up from the freezer on Monday with the idea to make them today. The initial plan was to do a slow, all-day cook as I did with the roast, but I ended up tossing them into the instant pot and finishing them under the broiler.
The Brussel sprouts were from a half-bag that was shoved to the back of the freezer, left from when I'd made some with dinner a couple of months ago.
The potatoes were a half-bag that was hanging out in the fridge, left from when I made that roast the other day.
I cut the ribs into thirds and coated them on both sides with a fairly typical brown sugar/paprika rub. The only change I made to the online recipe was to use chipotle pepper instead of cayenne. They went into the pressure cooker along with a cup of water, a few tablespoons of apple cider vinegar and some liquid smoke.
When they were done, I brushed on some barbecue sauce that I'd made and reduced earlier (I departed from the recipe by using ketchup instead of tomato sauce, and a mix of chipotle and Aleppo peppers instead of cayenne) and set them under the broiler until the sauce was caramelized and just starting to lightly char in spots.
I cut up the baby potatoes into salted water, then tossed them with a bit of unsalted butter and olive oil with some fresh parsley from the basement, and the greens of our last two scallions.
I seared the Brussel sprouts in olive oil in a cast-iron pan along with a small onion, and the whites from our scallions. I finished it with some coarse-ground pepper, a tiny pinch of kosher salt, and a good splash of balsamic vinegar.
[Currently Playing: Solvent - Elephant generators (Chris Carter Remix)]