Wednesday, January 18 –
A couple of weeks ago we were at Brazil. It was Wonderful Boyfriend, Roommate Extraordinaire, Hot Momma, Mr. Hero, and Baby Bear for a dinner of pork ribs, collard greens, rice, and mango mousse.
Once again, the recipe for the ribs included boiling them. That, of course, went straight out the window. So I put all of the spices and liquids onto the ribs in a covered baking dish and let them slow roast in the oven at a moderate temperature. This, to me, helps keep them moist and juicy without abusing the meat by boiling it.
While they were baking I made the collard greens exactly as the recipe was written. Mmmmm… peppered bacon! They have to cook for a very long time, so make sure you keep that in mind if you decide to make this dish. Next onto the stove was the rice, also made exactly as the recipe was written. It was garlicky, oniony goodness.
The dessert was supposed to be passion fruit mousse, but passion fruits aren’t in season right now. So I decided to change it up a little and make it into mango mousse. I used two mangoes with the rest of the recipe as it is written. I put the mango slices into the food processor and let it turn into mush, then I added the sugar, condensed milk, and cream. I let it blend together until it was nice and fluffy looking. I dished them up into dessert dishes for individual servings. With the rest of the whipping cream I made honey whipped cream (just the cream and then add honey instead of sugar and vanilla). With that on top they were ready to chill in fridge until we were done with dinner.
The ribs were tender with good flavor. The greens were spicy and salty, just the way I like them. The rice was a nice addition to the plate. And the mango mousse was, “A flavor orgasm in my mouth,” as Roommate Extraordinaire said. I definitely recommend making these to wow any dinner guest.
Things I have learned: Baked ribs are amazingly delicious. Substituting mango for passion fruit was a wonderful choice. And bacon in collard greens makes my mouth water.
Other Things: I have created a facebook page for this adventure. Follow me here!
(recipes borrowed from the cooks at: www.allrecipes.com)
Mom’s Stovetop Pork Ribs
- 10 pork spareribs
- 1/2 cup soy sauce
- 10 cloves garlic, crushed
- 1 tablespoon dried rosemary
- 1 tablespoon dried oregano
- 2 bay leaves
- 1 lime, juiced
- 10 sprigs fresh parsley
- ground black pepper to taste
- 2 limes, cut into wedges
Place the spareribs into a large pot, and fill with just enough water to cover. Add the soy sauce, garlic, rosemary, oregano, bay leaves, lime juice and 3/4 of the parsley. Bring to a boil, then simmer uncovered over medium heat until the water has completely evaporated, about 25 minutes.
When all of the water is gone, remove the bay leaves, and allow meat to brown, turning occasionally. Use a spatula to scrape up browned bits and softened garlic from the bottom of the pot, and toss them with the pork. The garlic will dissolve onto the meat. Remove the meat, and drain on paper towels. Season with black pepper and garnish with lime wedges and remaining parsley.
Brazilian White Rice
- 2 cups long-grain white rice
- 2 tablespoons minced onion
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 4 cups hot water
Place the rice in a colander and rinse thoroughly with cold water; set aside.
Heat the oil in a saucepan over medium heat. Cook the onion in the oil for one minute. Stir in the garlic and cook until the garlic is golden brown. Add the rice and salt and cook and stir until the rice begins to brown. Pour hot water over rice mixture and stir. Reduce heat to low, cover the saucepan, and allow to simmer until the water has been absorbed, 20 to 25 minutes.
- 1/2 pound peppered bacon, diced
- 1 onion, chopped
- 2 pounds collard greens – rinsed, stemmed and torn into 3×6 inch pieces
- 1 cup chicken stock
- 1 teaspoon cayenne pepper
- 2 tablespoons red wine vinegar
Place bacon in a large heavy-bottomed pot over medium-high heat. Cook until browned and most of the grease has been released. Stir in onion and cook until tender and glistening, about 4 minutes.
Place collards into the pot and stir to coat with the bacon drippings. Pour in the chicken stock. Season with cayenne pepper. Reduce heat to low and cook for 1 hour and 15 minutes.
Stir red wine vinegar into the pot. Continue cooking 15 minutes, until liquid is reduced by about 1/2.
Brazilian Passion Fruit Mousse (Maracuja)
- 8 passion fruits
- 1 tablespoon white sugar
- 1 (14 ounce) can sweetened condensed milk
- 2 cups cream
Break passion fruits in half, and empty contents into a bowl. Use a little water to help rinse the juice out of the skins. Mix with hands to soften pulp. Strain through a sieve or cheesecloth. Stir in sugar and sweetened condensed milk.
In a chilled bowl, beat cream until stiff peaks form. Fold 1/3 of the cream into the passion fruit mixture, then quickly fold in remaining cream until no streaks remain. Refrigerate for 1 hour.