I had really intended to do more video or at least more pictures of this meal, but we fell to discussing an upcoming event (and dinner) at the Marina, so you get the barest of images….
But the meal turned out so well and was so simple that I really felt I should pass this along. This cooks on a single outdoor grill (closed is best), on a single heat of coals.
(Morgainne wishes me to note that all measurements are estimates and you need to adjust to your tastes)
You will need for 2 people:
Country ribs (rapidly becoming my favorite cut of pork, these are inexpensive, largely boneless, and yummy)
A large ripe tomato
2 medium sweet potatoes
1 medium sweet onion
garlic (about 4 cloves)
rosemary
salt and pepper
basil
A cantaloupe or other ripe melon
some chocolate
balsalmic vinegar
And for the sauce:
olive (or other ) oil for sautee
onion (part of the one for the rest of the meal, finely chopped)
about 3 cloves of garlic
1 tbl of mustard seeds
salt
black pepper
1/2 fresh jalapeño, diced
1/4 cup of tomato catsup
2 tbl baker’s molasses (not black strap)
2 tbl cider vinegar
a splash of worcestershire sauce
and for the brine:
1/4 cup sugar
1/4 cup salt
1 qt. potable water
Start by brining your pork, at least an hour ahead of time, three is better, overnight is overkill. Mix your salt and sugar in a qt of water and immerse your pork, turning occasionally. Brining makes a huge difference in most meats, rendering them tender and succulent and facilitating the absorption of sauces and spices into the meat.
Start your coals. We prefer to use lump charcoal, but briquettes will work just fine too.
First, in a small pan, make your sauce. Sautee the onion until clear, add your garlic, mustard seeds, and the diced jalapeño and sautee for about five minutes. Add your remaining ingredients, salt and pepper to taste, bring back to a simmer to help it meld and reduce a bit (simmering until you get the consistency you like) , and then set it aside.
Cube your onion and potato, toss with oil, a bit of garlic, pepper, and rosemary. Put in a slotted grill pan if you have one, and cook until it begins to get color. Some nice caramelized brown patches really enhance the flavor. When the potatoes are tender, remove to a covered plate or bowl.
Pat dry your pork, oil lightly, and drop it on the hot grill. Turn it after about two min (you should be hot enough to see grill marks) and paint with your BBQ sauce. Continue until just before done to your liking. Set aside, covered, to rest.
Cut two THICK slices of the tomato, dress with a bit of oil and a LOT of basil, and either use your slotted pan or drop them directly on the grill. Sear until tender.
Bring your remaining (if any) BBQ sauce up to a simmer for serving with the meat.
Dress your tomatoes on the the plate with a bit of balsamic vinegar, then serve with your potato and onion roast and the pork.
The flavors are amazing, the pork will be tender and spicy, the potato dish heavy with rosemary and aromatic, sweet garlic.
….don’t even get me started on the tomatoes.
Now dessert: Mix up some chocolate….it can be from cocoa powder or using a chocolate syrup, with a bit of sea salt and some balsamic vinegar. Cube up some ripe melon and either drizzle the chocolate/balsalmic glaze over it or use it as a dipping sauce.
The meal, including a glass of decent wine, runs about $5 per plate or less, and you can do it on a single grill or burner.
enjoy
M
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