Spanish Pork Ribs with Potatoes

On July 22, 2020July 22, 2020 By Isobar ExpeditionsIn Recipes, SpainLeave a comment

Pork ribs can be extremely tender and full of flavor, especially when cooked over low heat for several hours. We have tried many different styles of pork ribs over the years from many different places around the world, but this Spanish recipe that uses smoked paprika as its primary seasoning was quite delicious. It is very simple and rustic, but it can certainly be modified to use some additional ingredients like other root vegetables, peppers, or even tomatoes. It would also be equally good with chicken as it was with the pork ribs.

INGREDIENTS

2 lbs Pork Ribs
1 Yellow Onion – chopped
3 Garlic Cloves – crushed and chopped
1 1/2 Potatoes – either fingerling or russet potatoes cut into 1/2 inch peices
1 tbsp Smoked Paprika
2 tbsp Olive Oil
Salt and Pepper to taste

INSTRUCTIONS

Season the ribs generously with salt and pepper. In a Dutch oven, heat the oil to medium-high heat and add the ribs. Brown the ribs on all sides, about 2 minutes per side, then remove the ribs and set aside. Add the onion and garlic and sauté until translucent, being sure to scrape up any “brown bits” from the ribs as you move the onion around the pan. Return the ribs to the pan, add the potatoes, sprinkle with the paprika as well as more salt and pepper and stir around to mix. Cover the with enough hot water to cover the ribs, bring to a simmer, then cover and reduce the heat. Continue cooking at a low simmer for about an hour and a half until the pork is tender and falling off the bone. Enjoy!

Polish Sausage, Peppers, and Onions, and a Warm, German Potato Salad

On July 8, 2020July 8, 2020 By Isobar ExpeditionsIn Germany, Recipes1 Comment

Sausage is something that can be found throughout the world, but we definitely had plenty during our time living in Europe. We have a local butcher who prepares different styles of sausage based upon what is fresh and available during the time of year. We went to the butcher a couple of weeks ago and picked up some Polish sausage as well as a red pepper sausage. We decided to take the Polish sausage and combine with a sautéed peppers and onions. Even though we never had warm potato salad while in Germany, it is something that we enjoy and this was our first time making it at home. We used fingerling potatoes, which held up nicely and added a little color to the salad.

INGREDIENTS

Sausage and Peppers

2 Polish Sausages
1/2 Red Pepper – roughly julienned
1/2 Yellow Pepper – roughly julienned
1/2 Red Onion – sliced
2 tbsp Vegetable Oil

Warm Potato Salad

1/2 lb Fingerling Potatoes
1/8 lb Bacon
1/3 Red Onion – chopped
1/2 Stalk Celery – chopped
1/4 tsp Flour
Salt and Pepper to taste
1/2 cup Water
1/2 cup Apple Cider Vinegar

INSTRUCTIONS

Cut the potatoes in half and add them to a pot with cold water and season with salt. Bring to a boil and simmer until the potatoes are tender, when a knife easily slips in and out of the potato. Drain the potatoes, place in a bowl, and set aside. In a skillet, cook the bacon until it is almost crispy and then place on a paper towel. If cooking an entire package of bacon, as we did, drain all but one tablespoon of the bacon fat. Add the flour, salt, and pepper and whisk until smooth in order to make a roux. Add the water and vinegar and continue to whisk until the liquid is slightly thick. Roughly chop the bacon and return it to the pan along with the onion and celery. Cook over medium-high heat until the vegetables are tender and translucent. Pour enough of the dressing over the potatoes and toss until the potatoes are coated (you might not need all of the dressing). Cover the potatoes to keep warm or place them in the oven on a low heat to keep warm.

In another skillet, heat one tablespoon of oil over medium-high heat and cook the sausage until fully cooked and the skin is caramelized. Remove the sausage and let rest. Add the other tablespoon of oil, the peppers, and the onion and cook the vegetables until slightly soft. Add the sausage back to the pan for a couple of minutes to heat them back up. Slice the sausage on a bias and serve with the peppers along with the warm potato salad. Serves two.

Polish Sausage with Peppers, Onions, and a Warm, German Potato Salad

Southwestern Vegetable and Pasta Salad

On July 1, 2020July 1, 2020 By Isobar ExpeditionsIn Recipes1 Comment

We barbequed some Memphis style baby back ribs the other week and decided to pair them with a southwestern vegetable and pasta salad. The flavors of the southwest are actually pretty complimentary to some southern style meals as well. It is a pretty simple salad and can be done with a variety of pastas that catch the dressing like orecchiette (little ears), bowtie, or small shells. It is also a great vehicle for a variety of vegetables, so feel free to mix it up and make it your own.

INGREDIENTS

1/2 lb Orecchiette Paste – cooked to the package directions
1 Yellow Pepper – grilled, skins removed, and julienned
1/2 Red Onion – sliced
3 Tomatillos – diced into bite-sized pieces
1 cup Corn Kernels – fresh or frozen that has been thawed
1/4 cup White Wine Vinegar
1 canned Chipotle Pepper
1/2 cup Extra Virgin Olive Oil
Salt and Pepper to taste

Vegetable and Pasta Salad Paired with Ribs

INSTRUCTIONS

In a large bowl, combine the pasta, yellow pepper, onion, tomatillos, and corn. Place the vinegar, chipotle pepper, and olive oil in a blender and blend until smooth. Season with salt and pepper. This recipe creates more dressing than is needed, so slowly add the dressing to the pasta, being sure to toss the pasta and vegetables until coated.