Pills

SHORT SHARP SWEET TIPS

Having friends over this weekend? You may want to read this first...

We have a couple of friends coming over for lunch this weekend. I love having people around, being able to catch up, have some drinks and enjoy ourselves. Simple but always great! 

I am huge fan of finger food, food that can be eaten in small plates, no real fuss.

For that reason I've decided to prepare two of my specialties - "Sticky Ribs" and "JM's Ceviche".

Are you ready? Mouth-watering stuff coming your way!

STICKY RIBS

You will need:

  • 2 large racks of baby back ribs 
  • Salt and Pepper (to your taste)
  • Powder Garlic (enough to rub all over the racks)
  • Extra Virgin Oil (again, enough to rub all over the racks)
  • One 12-ounce bottle of larger 
  • 1 cup of really good ketchup (I love Heinz but feel free to use your fave)
  • 1 cup of peach or apricot jam (I usually use apricot...)
  • 3 tbsp of lemon juice

What should you do?

  • Preheat the oven to 300°. On a rimmed baking sheet, season the ribs with salt, pepper and garlic. Drizzle with oil and scatter the cloves over the ribs and in the pan.
  • Pour the beer over the ribs, cover with foil and bake for 2 hours, until the meat is tender.Strain the pan juices into a saucepan.
  • Whisk in the ketchup, jam and lemon juice and boil over high heat until reduced to 1 1/2 cups, about 20 minutes.
  • Preheat the broiler. Set the ribs meaty side down on the baking sheet, brush with glaze and broil 4 inches from the heat for 7 minutes.
  • Turn the ribs and brush with half of the remaining glaze. Broil for 10 minutes, until starting to char. Brush with the remaining glaze and broil until browned, 10 minutes.
  • Let rest for 10 minutes and serve.
Dribbling much?!

Dribbling much?!

JM's CEVICHE

JM = Jose Mario, a very good friend of mine from El Salvador and possibly, the best ceviche chef in the whole entire world!

You will need:

  • 2 pounds of white fish (I use fresh cod or sea bass but you can also use prawns only, mixed seafood, etc.)
  • Enough lime juice to cover ¾ of the fish
  • Orange juice (Half of the lime juice, it will break the bitterness of the lime)
  • Coriander (as much as you want)
  • Freshly grounded ginger (same here…)
  • Mint (and same here again…!)
  • 2 red onions
  • Chilli (the red long one, tiny little slices without seeds unless you want it really hot!)
  • Sea salt

Mix everything and leave it for at least 45 minutes! Buen provecho!

Two options above: fresh cod and prawns