Italian Meatloaf

Savory and satisfying, this recipe makes a lot. Modified from a recipe broadcast on Cook's Country (PBS TV).

Sauce
1 T olive oil
1/4 c thin garlic slices
1 28-oz can crushed tomatoes
1 15-oz can tomato sauce
1/4 t red pepper flakes
1/4 teaspoon table salt

Meatloaf

1 sleeve saltines

3/4 c whole milk

2 large eggs

1 lb lean ground beef

1 lb sweet Italian sausage, removed from casing

2 oz (1 c) grated Parmesan cheese

1 t granulated garlic

1 t dry oregano

1/2 t table salt

1/4 t ground black pepper

3 T chopped fresh basil

Heat the oil in 3-quart saucepan over medium to 350 F. Add the garlic slices and cook until lightly browned, about 1 minute. Stir in the rest of the sauce ingredients, bring to a fast simmer, and cook for 5 minutes. Set aside covered, to keep warm. Adjust oven rack to middle position and heat oven to 400 F. Treat a 9 X 13-inch baking dish with cooking spray. Place saltines in large zip-lock bag, seal bag, and crush saltines to fine crumbs with rolling pin or a heavy pan. Whisk milk and eggs in large bowl and stir in the crumbs. Let the mixture stand for about 5 minutes and then whisk it to form a smooth paste. Add beef, sausage, Parmesan, and the seasonings and mix with your hands until thoroughly combined. Transfer beef mixture to the prepared baking dish. Wet your hands, then shape into 9 X 5-inch rectangle. The top should be flat and meatloaf should be about 1-1/2 inches tall. Pour sauce over the meatloaf. Cover the dish with aluminum foil and place on a rimmed baking sheet to catch any spills. Bake until meatloaf registers 160 F in the middle, about 65 to 75 minutes. Remove from oven, uncover, and rest it for 15 minutes. With 2 spatulas, lift the meatloaf onto a cutting board. With a flat spoon, remove excess grease from the sauce. Cut the meatloaf into 1-inch slices, return them to the sauce, and garnish with the basil. Yields about 8 servings.

Dry Marinade for Pork

Developed over the course of many years. Chops, roasts, ribs, braises all benefit.

2 T kosher salt
2 t fennel seeds
2 t sage
1 t dry thyme
1 t peppercorns
1 t granulated garlic
1 t paprika
1/2 t red pepper flakes
1 t corn starch

Add the components to a spice grinder and process until finely powdered. Store in a shaker jar tightly covered, in the dark. Use about 1 teaspoon for each pound of raw pork rubbed on all surfaces. After seasoning, bag the meat and hold for up to 24 hours below 40 F.

Pork Loin Roast, Sous Vide Method

Sous Vide Roast Pork Loin

Prepared according to the procedures recommended by son Ben. The dry rub is mine. 

about 1.5 lb pork loin
about 3 T vegetable oil

Dry Rub

2 T kosher salt
2 t granulated garlic
2 t fennel seed
1 t dry thyme
1 t peppercorns
1 t paprika
1 t sage
1 t dry rosemary

Process the above ingredients in a spice grinder about 20 seconds until fine, and store in an air-tight container. Lightly rinse the pork loin and dry thoroughly with paper towels. With a sharp knife cut away most of the fat cap. Rub all the surfaces with the spice mixture, using 1 tablespoon of dry rub per pound (15 ml per 450 g). Prepare a water bath fitted with a heating circulator set to 137 F (58 C). Put the meat in a twist-tie plastic bag and force the air out by the displacement method. The thin wall facilitates squeezing the air out. Tie a tight knot at the top of the bag taking care not to let air back in. Lower the bag into the water gently. Add hot tap water, if needed, to bring the level to the maximum permitted by the circulator. Cover the pot with plastic wrap to limit evaporation. Process for 4 hours. When the time is up, remove the roast from the bag and reserve the juice rendered during cooking. Dry the surface thoroughly. Heat a stainless skillet over medium high, add the oil, and then the roast. Brown it on all sides, turning with tongs. Pour the reserved drippings over the meat. Slice thinly and serve.

Quick Gravy

Developed November, 2019. A rapid microwave recipe for a gravy that is suitable for many purposes. It can top chicken, beef, pork, vegetables, or seafood dishes depending on which stock concentrate is used. We recommend the Better Than Bouillon™ product line.

1 c tap water
2 t stock concentrate
pinch of GP Seasoning
1 T tapioca (or corn) starch

Whisk the ingredients together thoroughly in a microwavable container. One that doubles for storage is handy. Heat on high, stirring every 30 seconds, until the mixture boils and thickens, taking care that it not boil over. Yields about a cup. Easily doubled.

Pork Cutlets

Pork Cutlet, Lemon Wedges, Braised Cabbage

Developed June, 2019. From freezer to table in less than an hour, this recipe yields a meaty entree similar to wiener schnitzel for a quick mid-week supper from "pantry" ingredients.

4 boneless pork loin chops, about 4.5 oz (125 g) each
general-purpose breader (see recipe)
1/4 c (60 ml) vegetable oil
chicken gravy (see recipe)
lemon wedges (optional)

Pound thawed chops to a 1/4 inch (6 mm) thickness between plastic wrap. Dredge in breader, shake off excess, and lay out to dry on a rack. Heat a 12-inch (30 cm) stainless-steel skillet over medium, add the oil, and when it reaches 325 F (160 C), carefully slide in the cutlets. Fry for about 5 minutes undisturbed but spooning oil over them. Turn over the cutlets and turn off heat. Let them cook through for 2 minutes. Cover with gravy and garnish with lemon wedges. Serves 4. Suggested sides: Peruvian rice and braised cabbage.

Jambalaya

Developed November 2018, inspired by a jambalaya enjoyed at a friend's table in October. Packed with flavor and solid nourishment, this comfort food is a Louisiana staple. Lots of ingredients, mostly pantry, but the cooking is straightforward and the dish comes together easily.

2 oz salt pork, diced
1 rib of celery, diced
1 medium green pepper, diced
1 medium onion, chopped
2 andouille sausage, cut into disks
4 chicken thighs, trimmed of excess skin and visible fat
2 T vegetable oil
2 c long grain rice

Seasonings

2 T tomato paste
1/4 t red pepper flakes
2 bay leaves
1 T minced garlic
1 t oregano
1 t thyme
1 t smoked paprika
1/4 t cayenne or 1 t chipotle

14.5 oz can diced tomatoes
2 c hot shrimp stock
2 t salt
12 oz medium shrimp
1 T Old Bay seasoning

In a heavy pan or dutch oven with a tight-fitting lid, fry the salt pork until crisp, add the celery, green pepper, onion, and sausage. Cook until softened. Add thighs and partially cook over moderate heat for a 3 to 4 minutes on each side. Remove chicken to a plate and cover to keep warm. Increase heat, stir in rice and oil. Fry the rice with frequent stirring for few minutes until it turns milky. Stir in the seasonings, heat until aromatic, and add the tomatoes and hot stock. Place the chicken thighs on top, cover, and reduce the heat to a fast simmer. Tear apart the chicken when done (about 30 minutes), mix into rice. Arrange the shrimp on top, and dust with Old Bay seasoning. Cover tightly and let dish rest for 10 minutes while the shrimp steam through. Combine gently and serve. Serves 6.

Meat Loaf II

Developed October, 2018. Beef and pork are combined with both raw and cooked onion and warm spices to produce a moist meay product.

1 lb lean ground beef
1 lb ground pork
1 large egg
1 slice white bread, cubed, plus enough milk to cover
1 medium onion, finely diced
1 T olive oil
1 t sugar
3 t salt, divided
3/4 cup bread crumbs or matzoh meal
1/2 t freshly-ground black pepper
1/4 c chopped parsley
1 t ground fennel seed
2 t minced garlic
1 t dry thyme
1/2 t ground coriander

Position rack in the middle of oven preheated to 350 degrees F. Add two-thirds of the onion to a small bowl along with the oil, sugar and a teaspoon of salt. Microwave on high for 2 minutes and set aside to cool. Put the bread cubes in a medium bowl, cover with milk, add the egg, raw onion, cooked onion, 2 teaspoons of salt, the parsley, and the seasonings. Mix well until combined. Combine the meats in a large bowl and mix gently by hand until uniform. Next work in the crumbs, and then the egg mixture until well mixed. To mold, pack the meat mixture into a 4.5x8 inch loaf pan and invert it onto a sheet pan covered with aluminum foil or parchment paper. Bake about an hour or until the internal temperature reads 175 F. Tent loosely with aluminum foil and rest about 15 minutes before slicing. A mushroom gravy or beef gravy goes well. Variation: Cut thin slices when cool and serve as sandwiches on challa bread with yellow mustard.

MiniReview: Copa Cuban Restaurant

Wound up at lunch time feeling a bit peckish parked across Main Street from the newly opened Cuban place, "Copa". Checked the menu on my smart phone. Looked yumm and affordable. Greg Cox gave it ****, $$, a great ratio of quality to cost. Son Jon and I popped in, were immediately seated. Durham is still very quiet after Hurricane Florence, even though all roads are clear and the sky was sunny. An elegant room, cream lemon walls, photographs of Cuban scenes. Not old Havana. Today's. 

The verdict? Best Cuban sandwich possible! They bake the bread. Perfect crust and crumb. They cure the ham. They cure the pickles. They roast the meat. Their own sauce. And wonderful blackbeans in a rich, aromatic gravy. Good golly, tops! Only drank ice water, which they serve at the table in an elegant, ice-cold glass bottle. Friendly, effective service. We both ordered the same meal, total was $24 before tax and tip. Worth every scrumptious morsel. I took half of mine home. We both made happy noises.

Copa
106 W. Main St.
Durham, NC 27701
https://copadurham.com/

Easy Carnitas (Double-Cooked Pork)

First prepared May, 2016. A simple method to prepare a flavorsome main dish or an ingredient in another.

2 lbs boneless pork shoulder or country-style ribs
water
1 t salt
1/2 t ground cumin

Cut pork into 1/2 inch pieces. Put meat and salt in a cold Dutch oven and barely cover with water. Bring to a gentle boil and cook covered over medium heat for 20 minutes. Remove the lid and continue cooking with occasional stirring until all the water evaporates and the meat begins to sizzle in its fat. Continue cooking until browned and crisp. Drain and set aside. Serve as part of a meal with rice, beans, salsa, and tortillas or in a taco with toppings of your choice.

Pork Congee

Congee (often called 'jook') is unfamiliar to most Western diners but is a staple dish in China, often eaten for breakfast. Akin to Cream of Rice in texture, it's a warm, aromatic, easy-to-digest, satisfying 'comfort' food.  This version was developed in January 2018 from a recipe at SeriousEats.Com.

1/2 lb ground pork
1/2 t minced fresh ginger root
1/2 t minced garlic
1 t shaoxing wine
1/4 t kosher salt
1/4 t sugar
1/2 t soy sauce
1/4 t sodium bicarbonate
1-1/2 t cornstarch
2 t vegetable oil

5 c water
1/2 c medium-grain rice, rinsed and drained
1-1/2 t kosher salt

1 c corn kernels, canned, frozen and thawed, or fresh-cut
2 scallions, sliced across

In a bowl, combine the first 10 ingredients. Mix well and set aside. In a three-quart saucepan, combine water, rice, and salt. Bring to a boil, reduce to a simmer, and cover. Cook gently for 60 minutes, stirring occasionally. The congee should look creamy. Add the pork mixture to the congee, breaking apart the meat, and simmer with stirring with the lid off until the pork is cooked, about 10 minutes. Off heat, stir in the corn and adjust seasoning. Serve immediately, topped with chopped scallions.

Pork Shoulder Braised with Apples and Onions

Developed December, 2017. A hearty roast that pairs pork with apples, onions, and warm spices to yield a dish with complex flavors, sweet, savory, and aromatic.

6 lb pork shoulder, bone in
6 T General Purpose Dry Rub
vegetable oil
2 medium apples, cored, cut into wedges
2 medium onions, sliced through poles
2 t dry thyme
1 t fennel seed
1 t ground coriander
1 t ground cumin
2 bay leaves
1 t ground black pepper
1 T brown sugar (if apples are tart)
3/4 c white wine
about 1-1/2 c chicken stock

Score fat cap on 1/2 inch grid, after cutting off excess. Work dry rub well into all sides of the roast. Wrap in plastic and refrigerate 8 to 24 hours. Blot dry, and brown well on all sides in oil in a large Dutch oven over medium-high heat. Remove and cover to keep warm. Preheat oven to 325 F (160 C). Add sliced onions and apples to the pan, adding more oil if needed. Cook until softened, about 6 minutes. Add the seasonings, and when fragrant, add white wine and reduce by two-thirds. Return meat to pot, add stock to half cover the roast. Cover the pot, bring to a simmer, and transfer to the oven on a middle shelf. Baste occasionally, and roast until "fall off the bone" tender, about 2-1/2 hours. Internal temperature will be about 210 F (about 98 C). Tent the roast with aluminum foil and set aside to cool. To prepare the pan gravy, strain out the apples and onion and return  with de-fatted pan juices to the roasting pan. Use an immersion blender to turn into a smooth natural gravy. When the roast is cool, carve out the bone (shoulder blade). Cut the de-boned roast across the grain into thick slices. Serve with pan gravy. Steamed rice, turnip greens, roasted vegetables, and braised cabbage make good sides.

Chinese Noodle Soup with Pork Balls and Napa Cabbage

Prepared December, 2015. Pork, beef, and fish balls are popular to serve as appetizers or to add to soups. They are sold frozen in specialty Chinese food outlets, and make it easy to add flavor and protein to a dish. 

1 qt (1 L) water
4 oz (115 g) frozen stuffed pork balls
1 t (5 ml) fish sauce
1 T (15 ml) soy sauce
1 t (5 ml) sugar
1/2 t (2.5 ml) salt
1 t (5 ml) sesame oil
1 t (5 ml) grated fresh ginger root

6 oz (175 g) Napa cabbage, cut into 1 inch pieces

3-1/2 oz (100 g) dry Chinese wheat noodles

Bring water, frozen pork balls, and seasonings to a slow boil in a 3-quart saucepan. Cover, adjust heat to a fast simmer, and cook 10 minutes. Remove the pork balls to a plate to cool briefly. Cut each ball into thick slices, return to the pot, along with the cabbage, and return to a fast simmer. Cook 10 minutes with occasional stirring, and add the dry noodles. Cook five minutes more. Serves four as a first course in a Chinese meal, or two for a hearty meal. Variations: Omit meat balls. Substitute fish balls for the pork balls. Use bok choy rather than Napa cabbage.

Chinese Lion's Head Soup

Developed November, 2015 from an online recipe. Simple, fast, cheap, and so satisfying on a chilly night. Plump, flavorsome meat balls simmer in a light cabbage stock along with rice noodle squares. A one-pot supper ready in about 45 minutes.

Meatballs

1 lb (450 g) ground pork
1 large egg
2 T (30 ml) cornstarch
2 t (10 ml) dark sesame oil
1 T (15 ml) finely-minced fresh ginger root
1 t (5 ml) finely-minced garlic
1 t (5 ml) fish sauce
2 t (10 ml) salt
1 green onion, finely chopped

Soup

3 T (50 ml) vegetable oil
1-1/2 lb (700 g) napa cabbage
2 t (5 ml) ground mustard
4 T (60 ml) low-salt chicken concentrate (Better Than Bouillon™ is good) 
6 c (1.5 L) hot water
1 T (15 ml) soy sauce
4 oz (115 g) rice noodle squares, soaked in hot water until softened
2 t (10 ml) dark sesame oil
2 green onions, sliced across

Mix the meatball ingredients in a bowl using a wooden spoon in one direction until smooth and sticky. Chill for 30 minutes to firm up the meat mixture. Separate the cabbage into leaves, trim off tough bottoms, cut in half lengthwise and then across yielding eight pieces. Place noodles in a bowl, cover with hot tap water, and drain after 15 minutes. Heat the vegetable oil in a heavy six-quart saucepan on medium-high. When the oil shimmers, add the cabbage, stirring frequently, until cabbage is softened but not browned, about five minutes.  Add the hot water, the chicken concentrate, mustard powder, and soy sauce. Bring to a boil, then lower the heat to a fast simmer. Using a spoon and wet hands gently form 1 inch balls and drop them into the boiling soup, one by one. After adding the last ball, cover and simmer for five minutes. Stir in the drained rice noodles, replace cover and continue gentle cooking for another five minutes. Add salt according to taste, garnish with green onion, and drizzle on a little sesame oil. Serves four generously.

Pork Ribs Steamed in Black Bean, Garlic, and Ginger

Developed February, 2015 from a recipe in ‘Chinese Cookery Secrets’. Steamed foods never dry out.

1 lb (450 g) pork spare ribs, cut into 1 inch (2.5 cm) pieces
2 t (10 ml) corn or tapioca starch
1/2 t (3 ml) sugar
1 T (15 ml) fermented black beans (dou-chi, 豆豉) soaked in water and drained
1 large garlic clove
1 t (5 ml) grated fresh ginger root
2 T (30 ml) soy sauce
1 t (5 ml) dark sesame oil
pinch crushed red pepper
toasted sesame seeds or shredded green onions (optional garnish)

Place the ribs in large shallow bowl, sprinkle on the corn starch and sugar, toss to coat evenly. Mince the black beans, garlic, and ginger together, combine with the meat, along with other ingredients. Toss until the ribs are evenly coated. Spread in a single layer in the bowl and steam for 40 minutes, until tender. Combine the ribs and sauce and garnish as desired. Serves 3 or 4 as part of a Chinese meal.

Steamed Chinese Meat Cake

Recorded from memory December 11, 2013. Not often encountered in Chinese restaurants in the US, steaming is widely used by home cooks in China. DrDaddy first prepared this dish in Seattle in 1968, following a simple cookbook, now lost. Reminder: save and dry the skin from your next tangerine.

1 lb pork shoulder
small can water chestnuts, rinsed and chopped
1 T dry tangerine skin, soaked, pith removed, and finely chopped
1/4 c chopped pickled vegetable (cabbage, mustard, salt turnip, or the like)
1 t garlic, minced
2 T corn starch
2 T soy sauce
1 t dark sesame oil

Cut meat into large cubes and freeze 30 minutes. With a heavy cleaver on a cutting board or with a food processor chop the meat until it is coarsely but completely minced. Put meat in a shallow bowl, and mix in the other ingredients, and press into a compact cake that fills the bottom of the bowl. Cut down with a knife to form six wedge-shaped slices to make it easier to serve. Place the bowl in a steamer for 20 to 30 minutes until done. Use a pot with a steamer insert or a bamboo steamer in a wok. Cut into serving pieces and top each serving with pan juice. Serves six as part of a Chinese meal.

Bacon and Tomato Salad

Devised June 14, 2013. A 'BLT' without bread or lettuce. The applewood-smoked bacon was prepared in a toaster oven. Mayo perfectly highlights the sweet-sour juiciness of ripe tomato.

Bacon and Tomato Salad

4 rashers of bacon, thick cut
6 slices ripe tomato
1 T mayonnaise
salt and pepper

Prepare the bacon using the toaster oven method on this site, draining it well on paper towels. Cut into bite-size pieces. Arrange tomato slices on a plate, top with small dollops of mayonnaise, and season to taste. Serves 2.

Chicken Canzanese

Not DrDaddy's recipe but too good not to share. It's the spicy flavor profile that makes the dish so memorable. From America's Test Kitchen.

1 T olive oil
2 oz lean salt pork or pancetta, cut into 1/4 -inch cubes
4 garlic cloves, sliced thin
8 chicken thighs (about 3 pounds), trimmed of excess fat and skin
ground black pepper
1 T unbleached all-purpose flour
2 c dry white wine
1 c chicken stock
4 whole cloves
1 sprig fresh rosemary, leaves separated, stem reserved
12 whole fresh sage leaves
2 bay leaves
1/4 to 1/2 t red pepper flakes
2 T butter
1 T fresh lemon juice
salt & pepper to taste

Preheat oven to 325 degrees F (165 C), and adjust rack to lower-middle position. Heat 1 t oil in 12-inch heavy stainless steel skillet over medium heat until shimmering. Add pork and cook, stirring frequently until just starting to brown, about 3 minutes. Add garlic slices and cook, stirring frequently until garlic is golden brown, about 1 1/2 minutes. Transfer garlic and pork to small bowl and set aside. Do not rinse pan. Increase heat to medium-high; add remaining 2 t oil and heat until just smoking. Dry chicken thoroughly with paper towels and season with ground black pepper. Add chicken, skin side down, and cook without moving until well browned, 5-8 minutes. Using tongs, turn chicken and brown on second side, about 5 minutes longer.
 
Transfer chicken to large plate. Discard all but 2 T fat from pan. Sprinkle flour over fat and cook, stirring constantly for 1 minute. Slowly add wine and broth; bring to simmer, scraping bottom of pan with wooden spoon to loosen browned bits. Cook until liquid is slightly reduced, 3 minutes. Stir in cloves, rosemary stem, sage leaves, bay leaves, red pepper flakes, and reserved pork and garlic. Nestle chicken into liquid, skin side up (skin should be above surface of liquid), and bake, uncovered, until meat offers no resistance when poked with fork but is not falling off bones, about 1 hour 15 minutes. (Check chicken after 15 minutes; broth should be barely bubbling. If bubbling vigorously, reduce oven temperature to 300 degrees F (150 C).) Using tongs, transfer chicken to serving platter and tent with foil. Remove and discard sage leaves, rosemary stem, cloves, and bay leaves. Place skillet over high heat and bring sauce to boil. Cook until sauce is reduced to 1 1/4 cups, 2-5 minutes. Off heat, stir in minced rosemary, lemon juice and butter. Season to taste with salt and pepper. Pour sauce around chicken and serve. Suggested sides: roasted baby bok choy and couscous.

Osso Buco

Prepared December 29, 2012 by Laura using lamb shanks. Modified from Lidia Bastianich's recipe broadcast on PBS-TV. Although classically prepared with veal shank, lamb or fresh pork shank can be used instead, with essentially the same cooking method. Each is a 'bone with a hole', or osso buco in Italian, with meat having a similar flavor and texture.

4 fresh (or 6 dried) bay leaves
1 sprig fresh rosemary
6 whole cloves
6 strips of orange rind, cut with a vegetable peeler
6 pieces 2-to-3-inch thick veal shank (or use lamb or pork shanks)
about 3 c chicken, veal, or beef  stock
3 T extra-virgin olive oil
2 t kosher salt
2 large onions, cut into 1-inch chunks
4 ribs celery, cut into 1-inch chunks
6 medium carrots, cut into 1-inch chunks
2 medium parnsips, cut into 1-inch chunks
2 leeks, white part only, cut into 1-inch lengths
3 T tomato paste
1 T garlic, minced
1 c dry white wine
2 T grated orange zest as garnish

If using veal or pork, tie butcher's twine snugly around the circumference to hold the meat together while cooking. Tie the herbs, cloves, and orange peel strips up in cheesecloth. Salt the meat well on all sides and let it come to room temperature. Heat the stock (hint: use a one-quart measuring cup in the microwave). In a large heavy Dutch oven over medium heat, brown the shanks in olive oil on all sides. Set meat aside, add more oil as needed, and add the vegetables. Cook over medium high until lightly colored, about 6 minutes. Add the tomato paste and cook for a minute or two, and then the garlic for 30 seconds. Add the meat back to the pot, add the herb bundle, and add hot stock until the meat is two-thirds covered. Adjust the heat to a fast simmer, cover and cook, turning every 30 minutes until tender, about 90 minutes. To serve, remove the vegetables to a platter, and arrange the meat on top. For veal or pork remove the strings before serving. Remove the herb bundle, and raise the heat to a boil, and reduce the pan liquid to form a smooth sauce, and spoon over the meat. Garnish with orange zest. Pairs nicely with a mushroom and leek risotto 

Lodge makes durable cast iron cookware. DrDaddy uses a red enamel 6-quart model. (Google Affiliate Ad).

Split Pea and Country Ham Soup

Prepared September 29, 2012. Modified from a recipe from America's Test Kitchen. An alternative to pea soup that doesn't require a meaty ham bone. Staged addition of ingredients cooks each appropriately.

2 T unsalted butter
1 large onion (about 1-1/2 c), chopped fine
1/2 t salt
2 t minced garlic
8 c hot water
12 oz country ham steaks, cut into quarters
1 lb green split peas, checked for pebbles and rinsed
2 sprigs fresh thyme or 1 t dry
2 bay leaves
1/2 T sugar
1 c (150 g) carrot, small cubes
1 c (150 g) celery, small dice
1/4 c (50 g) quick-cooking pearl barley (see Note)
freshly ground black pepper

Heat butter in large Dutch oven over medium-high heat. When lightly browned, add the onion and salt.  Cook, stirring frequently, until softened, about 4 minutes. Add garlic and cook about 30 seconds. Add water, ham steak, peas, sugar, thyme, and bay leaves. Increase heat and bring to simmer, stirring frequently to keep peas from sticking. Reduce heat to low, cover, and simmer about 45 minutes, stirring occasionally. Remove the ham pieces and set aside to cool. Add the carrots and celery and return to a simmer. When the ham pieces are cool enough to handle, trim away the skin and fat, cut the lean into small dice, and add the meat back to the soup. Continue to simmer covered for 15 minutes, add the barley, and continue until vegetables are tender, about 15 minutes longer. 
Variation: Replace two cups of water with a 14.5-oz can of diced tomatoes. [Note: If using natural pearl barley, add it with the carrots to allow adequate cooking] Remove and discard thyme sprigs and bay leaves. Season generously with pepper and add salt if needed. Hot buttered biscuits make a good side.

Grilled Baby Back Pork Ribs

St. Louis-cut Spare Ribs for a Recent Gathering

Recorded July 16, 2012. Prepared this way for many years. A Family Favorite.

1 slab of pork back ribs, about 3 lbs
3 T  general purpose dry rub
heavy duty aluminum foil

Preparation. Prepare ribs by rinsing, peeling off the membrane that lines the bony side, and cutting and scraping away as much visible fat as practical. Dry with paper towels. Cut between the 6th and 7th rib to yield two half-racks, easier to handle during cooking. Season the meaty side and rub in well. Marinate in the cold for 2 to 12 hours covered with plastic.
Grilling. Start a hot fire in a large kettle grill (Weber or similar) with about 3 quarts (3 L) of briquettes. When red-hot, push the coals to one side of the grate, and preheat and clean the grill. Start with meat side down directly over coals, grill for 2 to 3 minutes until beginning to color. If it flames up, move immediately to the 'cold' side of the grill to let the flare die down. Turn and continue to grill over hot fire, turning occasionally until both sides are nicely colored. Move the meat to the cold side of the grill, and cover tightly, and close top and bottom vents half way. Roast for about 10 minutes, turn and rotate the meat, continuing to roast and turn for a total of 35 to 40 minutes. Double-wrap each piece tightly in foil and return to the grill, with the vents closed. Let the meat steam for another 20 minutes. Let each bundle rest off-heat for 10 minutes before dividing into individual ribs. Variation: Add a tablespoon of soy sauce and a pinch of dry rub to each aluminum foil bundle before returning to grill. 
Serves 3 to 4. Suggested sides: all-american potato salad, onion-cucumber salad, kasha, white bean salad.