Honey-Glazed Ribs

After our Ping Pong Dim Sum outing the other night, I got it in my head to try to make a version of the dish Mark liked so much, the honey-glazed ribs (true story, I made Mark Chinese spareribs for our first date).  I found this recipe at allrecipes, and while it's not really that similar to the Ping Pong dish, I thought it might fit the bill.  As it worked out, I actually preferred my version, hearty and bursting with flavor.  Mark's reaction to the dish?  To ask for seconds.

Click below to get the recipe!

Pasta Bolognese

After two nights of quick and easy meals, I woke up yesterday to an incredibly frigid morning with only one thought sounding through my head.  Bolognese.  Bolognese is a thick, full-bodied meat sauce originating in northern Italy's Bologna.  I've made countless Bolognese recipes, some incredible and some so-so, but this recipe from Emeril, which I've adapted just slightly, is one of my favorites.  I'll warn you now: the list of ingredients for this recipe is relatively extensive, and it takes about 2 hours of simmering (I had a lot of work to do tonight, and Mark wasn't going to be home until very late, so it worked out for me - you may need to wait until the weekend).  But the complexity, richness, and depth of flavor of the resulting sauce is well worth it.   

Click below to see the recipe!

Pork Sinigang...kind of.

I stood in the Snowpocalypse-panic induced lines at both Whole Foods and Safeway, just so I could bring you this post.  Or, you know, I decided I didn't feel like braving the weather to make my reservation at Oyamel tonight.  In any event, the snow gave me the perfect opportunity to cook my all-time favorite dish from childhood, my mom's Americanized version of sinigang.   Any Filipinos reading this will immediately protest, "That is not sinigang."*  To them I say this:  shut it.  It's my blog, and this is the sinigang I grew up with.  And it is delicious.  Even better, it's simple (although a little time-consuming) and the perfect dish for a snowy night in.

Click to see the recipe!

A Lost-Themed Dinner: Nutty, Tropical Salad and Island Pork Tenderloin

So, tonight was the premiere of the final season of Lost.  While I've been watching the show regularly since the pilot, Mark had gotten way behind - when I met him, he'd only made it through the first season.  So, a few months back, he hunkered down and plowed through seasons 2-5 so that we could watch this season live together.  In honor of his sacrifice (snerk!), I thought I should put in a little creative effort tonight, and make it a tropical/island inspired night in the cave.  Result:

Click below for the recipes!

Prosciutto-Wrapped, Mascarpone Stuffed Medjool Dates

I hate raisins.  I really actually dislike most dried fruit - I'm not sure if it's the texture, or the cloying sweetness, but I can't stand them, particularly in savory dishes.  BUT, my stance on the issue recently took a serious hit.  If you'll remember, Mark and I had the pleasure of dining at Komi a couple of weeks ago, and one of our favorite little dishes was the mascarpone-stuffed Medjool date.  It was this amazing bite, balancing the soft sweetness of the date, the richness of the mascarpone and the sea salt.  I would have been happy had the rest of the meal been composed of a plate of those jewels.

Then, last week, we celebrated Mark's friend's birthday at Bodega in Georgetown, where we had delicious crispy fried dates wrapped in bacon.  What was happening?!  Did I have to reconsider my position on dried fruit?

After a little research, I think I'm okay sticking with my hatred.  Medjool dates are an exception to the rule, not your run-of-the-mill dried fruit.  Instead, these juicy, almost meaty treasures are considered the "king of dates" and were once reserved for Moroccan royalty and their guests.  And through some miracle, I found them in the produce section yesterday at Safeway!  I grabbed a couple dozen juicy dates, a package of mascarpone cheese, and some thinly sliced prosciutto, and headed home to try and recreate the Komi magic.

Click below for the recipe!

Maple-Brined Pork Chops, Brussels Sprouts, and Baked Potatoes

Tonight was a banner night in my little cave, dinner-wise. Tonight, I gave into my Filipino instincts and had a glorious, pork-focused dinner...Since Monday was a federal holiday, I took the opportunity to make a recipe that I've been scoping for a few weeks, Maple-Brined Pork Chops. We try to eat a balanced meal over here, so I decided to add in some greens with Bacon Brussels Sprouts, and a starch with some baked potatoes.

Click below for the recipes!