Sunday, January 3, 2010
Cooking with Sweet Briar Farms
(3) slices thick-cut bacon, coarsely chopped
(4) 10 to 12-ounce russet potatoes, scrubbed,
each pierced several times with fork
1/4 cup (1/2 stick) butter
1/4 cup whole milk
Sauté bacon in heavy medium skillet over medium-high heat until
crisp and brown. Transfer bacon to paper towels to drain.
Bake all potatoes in microwave on high until tender, about 10 minutes
per side. Cut top 3/4 inch off each potato lengthwise. Scoop
cooked potato flesh into medium bowl, leaving 1/4-inch-thick potato
shell. Add butter and milk to potato flesh in bowl and mash well. Stir
in bacon; season to taste with salt and pepper. Spoon potato mixture
into shells. Place potatoes on baking sheet.
Preheat oven to 400°F. Bake potatoes until filling is heated through
and shells are crisp, about 30 minutes.
Orange-Maple Pork Ribs
(1) cup orange juice
(4) garlic cloves, pressed
(2) teaspoons grated orange peel
1/2 teaspoon ground allspice
1/2 teaspoon dried thyme, crumbled
2 pounds baby back pork ribs (about 2 slabs)
1/4 cup maple syrup
Combine first 5 ingredients in large baking dish. Add ribs and turn to
coat. Cover and chill 6 hours or overnight.
Prepare barbecue (medium-high heat). Remove ribs from marinade
and season with salt and pepper. Grill until cooked through, turning
occasionally, approximately 25 minutes.
Meanwhile, place marinade in heavy small saucepan. Add maple
syrup and boil until reduced to 1/4 cup, about 18 minutes. Brush ribs
with glaze. Grill ribs 1 minute longer and serve.
Posted by Paul David Wilson at 2:35 PM