Carole Lombard Recipes

Barbecued Spare-Ribs

Ingredients 

3 to 5 lbs spare-ribs

1/2 cup soy sauce

3/4 cup honey

2 teaspoons mustard

1 clove garlic

1/4 cup water

2 tablespoons flour

Method

Combine soy sauce, honey, mustard and garlic. Mix well together. Place spareribs in a roasting pan, pour the sauce over the ribs, cover and place in the oven. Bake at 300° for two hours or more. Remove ribs from the pan (be sure to stir occasionally while cooking to make sure all the ribs are covered with the sauce). Drain off all the fat, with the exception of two tablespoons. Add water to the remaining liquid and cook on top of the stove until well blended, then add flour mixed with a little water and cook until the sauce is thickened. Replace the spareribs in the pan with the gravy and stir. Return to the oven to keep out until serving time

Chicken Mousse

Ingredients:

1 cup hot chicken stock

3 egg yolks

¼ teaspoon salt

¼ teaspoon paprika

1 tablespoon granulated gelatine

1 tablespoon cold water

½ cup cold chicken (white meat)

½ blanched almonds

1 cup heavy cream

Few grains cayenne

Method:

Beat egg yolks slightly, add salt and paprika, and pour over, gradually, chicken stock. Cook over hot water until mixture thickens, add gelatine soak in cold water, and, when dissolved, strain and add to chicken and almonds, finely chopped, pounded, and forced through a sieve. Season highly with salt and cayenne. Put in ice water and stir until mixture thickens, then told in cream, beaten stiff. Turn into mold and chill.

Salisbury Meatballs

Heat ½ cup olive oil in skillet and add the following:

2 small onions chopped fine

1 clove garlic

1 bell pepper chopped fine

Round steak rolled into little balls

Braise meat slowly and then add seasonings, 1 can of tomato soup and ½ cup of chili sauce. Let simmer for 2 hours, adding a little water.

Really Red Chili

I posted my chili recipe yet I decided vamp it up a bit. Instead of sautéing the onions-beef and then put that and vegetables and seasonings in the crock-pot, I decided to do the classic one-pot meal using my dutch oven for about an hour on medium heat and the final half hour to low heat. I also omitted some veggies and kept it less by simply peppers and beans along with the sauce

I thought it would be cool to use red everything: 

-red onion

-8 red jalapeño peppers, seeded and ribs taken out

-2 red bell peppers, seeded and ribs taken out

-1 medium can of red beans, drained

-tomato paste

-1 medium can of tomato sauce (add water if it gets too thick)

The only things that weren't red was the garlic, butter, EVOO, dried Italian herbs and fresh cilantro (stirred in at the end).

Like my original chili recipe, I used McCormick's chili seasoning as well as my own with chili powder, cumin, and cinnamon (yes, you read that right- cinnamon. But a small palm full)

Grill, Oven & Stove Meal

NY Strip steak with scalloped potatoes and green beans

New York Strip Steak smothered with onions

served with a little horseradish sauce

corn-carrot souffle

swiss chard-yellow squash saute 

Alton & My Country Style Steak

served with brown rice and saute swiss chard and mushrooms

Alton Brown's recipe found here

I added bell peppers to saute before I added the liquid and returned the steaks to the pan before going into the oven 

Grilled Garlic & Herb Steak

 with Mashed Cauliflower & Green Beans

Recent Dinner

Grilled (thin cut) ribeye steak topped with butter

roasted brussel sprouts

orzo pasta with green beans and red pepper

Onions! Onions! Onions!

-My grilled ribeye steak topped with onions-

-Mary McCartney's Summer Asparagus Tart-

-Alton Brown's French Onion Soup-

Labor Day Dinner

Grilled bacon-onion provolone cheeseburger on sourdough bread with roasted potatoes and corn
-I sauted the onion in bacon fat

My Chili

For saute pan:
-extra virgin olive oil, about twice turns around the pan
-1 onion
-1 pound of ground beef
Heat oil over medium high heat and saute onions for a few minutes, season with S&P. Add ground beef till brown

Meanwhile...
I use my crockpot for this

For crockpot:
-1 red pepper*
-1 yellow pepper*
-1 pint of cremini mushrooms (or button)
-1 pint of cherry tomatoes
-1 can of cannellini beans, drain
-1 can of black beans, add along juice
-a couple of cloves of garlic, 2-5 (I do love garlic)
-1-2 poblano pepper*
-2 fresno chili peppers*
-1-2 cubanella pepper*
-1 jalapeno pepper*
-small can of tomato paste

I've use McCormmick's original chili spice mix before or can make your own (I measure by eyeballing by my palm of my hand)
-chili powder
-paprika
-cumin
-italian seasonings (herbs)
-beef bouillon cube, crushed into a powder form
-S&P

combine all in the crockpot, sauted beef and onions included. Set the crockpot on medium or high for 6 to 12 hours (if you want it as tonight's, or tomorrow's dinner, make it during the day like in the morning, early afternoon)

Once you are ready to eat, I tend to use cheddar cheese for the topping

You don't like beef? Use chicken or put no meat at all to make it vegetarian- just double the veggies and beans

*- If you don't want the heat, take out the ribs and seeds out of the peppers