Sometimes you see something you just want to photograph and eat. I have cut down on my sugar intake, but I still long for it in some forms. I see these graphic superman cookies behind the glass case at my local store whenever I’m in there, so here is one of them. I did take a small bite with some milk after I took this photo. Yumm!
My simple way to cook pork ribs, in this case rib tips! No barbecue grill needed! I bought the ribs from my local Asian market here in Brooklyn. It was a long narrow strip so I had the butcher chop them into smaller pieces. Once I got them home I washed and trimmed away some of the excess fat. How you might season yours is up to you. This is how I cooked mine…
1-lb of pork rib tips
½ tsp salt
3 cups of water
Two medium sized chopped garlic cloves
¼ tsp dried chili pepper flakes
1 tsp. Old bay seasoning or any rub that you like
1 cup of barbecue sauce
Scallions for garnish
On the stovetop place your meat in a pot wide enough to spread out the meat. Add water, garlic, salt, chili peppers and Old Bay seasoning or any rub that you like. The idea is to steam the meat so don’t let the water completely cover it. Bring to a boil then turn down to a very low simmer. Cover the pot and cook for 40 minutes then remove from the heat. Transfer the liquid to another container; let it sit for several minutes or so to allow the fat to rise to the top then skim it off. Transfer the meat into a shallow pan and cook at 250 degrees in a pre-heated oven for another 45 minutes, if needed add a little of the juice that you set aside earlier to avoid it from drying out. At this point the meat is fully cooked and it’s now time to add the barbecue sauce. I used a sauce that came right out of a bottle but it was a little too thick for my liking so I thinned it just a little with some of the juice that was left after the fat was skimmed from it. Pour the sauce over the meat and return it to the oven to cook at 350 degrees for an additional 20 minutes. You can determine if you want to change the amount of time you cook the ribs at this point based on how thick the sauce gets as the moisture in it evaporates. I like mine with a lot of sauce although some people only need a hint of barbecue flavoring. When it’s ready to plate up add the dark green end of the scallions as garnish. The meat was tender, delicious, and nicely coated with the sauce. The chili pepper flakes gave the ribs a nice heat. I paired this dish with an ice-cold glass of Japanese Sapporo beer.
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I spent this past Saturday at a farmers market not far from where I live here in Brooklyn, NY. I wanted to know how people were going to cook the food they were buying from the market that day. Listen to some of the ways they describe their cooking. In some cases I also asked them about the food they loved from childhood.
My food photography. It is an illustrated look at the food we love to eat. The photographs are about the shapes, colors texture and design that is our food.
I did a post some time ago about black radishes. Back then it was just a slight mention about them to go with my photographs. After reading several ways to cook them I decided to keep it simple and make radish chips. Read more…
While in a produce store on Flatbush Avenue, Brooklyn. These blue crabs caught my attention because of the way they all looked at the bottom of a large deep plastic container. Their shells were blue, seen that, but I had never seen rounded shells before. Under the store’s florissant light they looked like little sci-fi creatures. The raw color and texture of our food and the journeys it has to take on it’s way to our tables makes interesting photos.