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!

Asian Inspired Spicy Barbeque Beef

On May 1, 2019 By Isobar ExpeditionsIn Recipes4 Comments

We are always looking for meals that we can cook in a single pot and this one packs a lot of flavor. We chose a chuck roast, but it would be equally good with a beef brisket, but you need a meat with enough fat that it stays tender and juicy. Asian inspired meals can be found everywhere these days on menus throughout the world. We cooked this in a slow cooker, but it could have just as easily been cooked in a roasting pan or Dutch oven pot in the oven at 300 degrees in the same amount of time. It is simple, easy, and delicious.

INGREDIENTS

3 lb Chuck Roast (Pot Roast)
10 oz Package of Mushrooms – cleaned and stems removed
1/2 small Yellow Onion – thickly sliced
10 Fingerling Potatoes – medium to small
1 cup Ketchup
1 cup Light Brown Sugar
1/4 cup Soy Sauce – low-sodium
1/4 cup Apple Cider Vinegar
1/4 cup Worcestershire Sauce
1 1/2 tsp Granulated Garlic
1 tsp Red Pepper Flakes
Salt and Pepper to taste
2 tbsp Olive Oil

INSTRUCTIONS

Mix the ketchup, brown sugar, soy sauce, vinegar, Worcestershire sauce, 1 teaspoon of garlic, and salt and pepper in a mixing bowl. Heat the oil in a sauté pan over medium-high heat. Season the roast with salt, pepper, and the remaining garlic, being sure to season all sides. Brown the roast in the pan, about 4 minutes per side. Place the roast into a slow-cooker that has been sprayed with non-stick spray, add the onions and cover with the sauce. Add the red pepper flakes and cook on low for about 3 hours and then add the mushrooms and potatoes. Cook for another hour. Serves about 4 people.

Slow-Cooker Indian Butter Chicken

On March 16, 2016 By Isobar ExpeditionsIn Recipes12 Comments

Despite what it may seem like based upon the posts that we put out, we’re both extremely busy with work and trying to find time to travel. We have high stress jobs that keep us busy from the moment that we walk into our offices, albeit home offices, to the time that we step away from our desks at the end of the day. So, we love a good slow-cooker recipe, something that we can throw together and forget it. We found this recipe in a Food Network Magazine and decided to give it a try. We cut down the portions of chicken and onion since it is just the two of us, but left the sauce the same so that it would have plenty of flavor. The recipe here is for the full portion described in the magazine that is meant to serve 4 people. It really was delicious and we’ll definitely make it again, but when we do, we’ll probably leave some of the seeds in from the pepper to give it a little heat and might even add a little garlic to it. If you can’t find naan bread, you could certainly put this over rice to soak up all of the sauce.

Ingredients

3 pieces of Naan Bread
1 Red Onion – halved and thinly sliced
1 lb Small Red Potatoes – halved or quartered if large
1 Fresno Chile or Red Jalapeno Pepper, halved lengthwise, seeded and sliced
1 small bunch of Cilantro – stems and leaves separated and leaves chopped
1 1/2 lb Boneless, Skinless, Chicken Thighs
1 tbsp Garam Masala
2 tbsp Unsalted Butter – cut into pieces
1 Cinnamon Stick
1 15 oz can of Tomato Sauce
1/2 cup Heavy Cream
Salt and Pepper to taste

Instructions

Crumble or rip a half piece of the naan into coarse crumbs and place on the bottom of a 6-quart slow-cooker. Add the red onion, potatoes, pepper, and cilantro stems. Arrange the chicken thighs over the vegetables in a single layer and sprinkle with the garam masala, plus about 3/4 teaspoon of salt and a little fresh ground pepper. Place the chunks of butter on top of the chicken and add the cinnamon stick. Cover everything with the tomato sauce and cook on low for about 7 hours. Once done, uncover and gently stir in the heavy cream, breaking the chicken into large chunks. Let stand for 10 minutes and then stir in the cilantro leaves and season with a little more salt, if desired. Serve with the remaining naan bread.