RIBS
3 lbs spareribs, cut apart
1/2 pound sausage
1 small or 1/2 large red pepper
1 medium onion
1 Tbsp cajun spice blend (every well stocked kitchen needs this — either make your own or buy)
1/2 c flour
1/2 tsp cayenne pepper
2 tsp sea salt
Olive oil as needed
Handful bay leaves
6 cups water
Heat oil in a large dutch oven or doufeu, and season ribs with spice blend. Sear individual ribs and set aside. Once ribs are seared, scrape pot to loosen bits, throw in flour, salt and cayenne to make a roux. Add a little more olive oil if it’s too dry. Once it’s looking nice and brown, add onion and pepper and sauté until onions are translucent. While that’s going, chop the sausage; then add to pot. Cook for a few minutes until the juices are flowing from the sausage and it’s looking cohesive. Finally, add the bay leaves, water and bring to a boil. Once boiling, add ribs, reduce heat to medium/low, cover and simmer away. Come back in two hours…
POTATO SALAD
5 Idaho potatoes
2 hardboiled eggs
4 green onions
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Dressing:
3 Tbsp olive oil
1 Tbsp balsamic vinegar
2 heaping Tbsp whole grain mustard
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Mayonnaise to taste
Chop and boil potatoes, drain and cool. Peel and chop eggs/onions. Combine, and drizzle with dressing. Toss. Finally, add mayonnaise to taste.
OLIVE & AVOCADO SALAD
Green Leafy lettuce
3 green onions
1 vine tomato
1 ripe avocado
2/3 c black olives, pitted
Chop and combine, then toss with another batch of the same dressing above (oil.vinegar.mustard, plus a teaspoon of minced garlic.)
