This is more of a fall/winter dish, but you have to change things up once in a while, this is a riff on a Jamie Oliver dish “Pan-Fried Partridge with a Delicate Pearl Barley, Pea and Lettuce Stew“, I also added fresh corn.
Chicken Thighs and Pearl Barley
Simple chicken enchiladas, made from left over roast chicken, the sauce is made from scratch and is spiced with a guajillo chili. And topped with jack cheese. I used a whole wheat soft tortilla, but I think the traditional hard corn tortilla would be better (but it is pretty hard to find in my neck of the woods.)
chicken enchiladas
My first try at making a brisket, it was OK, it needed longer than the 6 hours I had it on the BBQ for. I also need to get a proper smoker box to make the smoking more consistent.
Smoked BBQ brisket
Smoked BBQ brisket
Clams in tomato sauce, I also added some Whole Foods red pepper tapenade which is viciously hot, but complemented the dish, although next time I’ll use a little less for wife’s sake. The clams were served with spaghetti and garlic bread. The bowl in the background has some roasted peppers for dinner tomorrow.
Some very meaty ribs, braised in a molasses based sauce, which when reduced makes an excellent BBQ sauce. The ribs were finished on the grill for 30 minutes and mopped with the reducing sauce.
The gravy
Pretty simple, Oktoberfest sausage from St. Jacobs over charcoal done low and slow. The sausage are from two different vendors (sadly I can’t remember the names, next year I’ll take notes.) My mother in-law also made potato salad and a green salad, we also had pretzels.
After a great day visiting St. Jacobs market, everything on the plate comes from the market, peas and carrots (these were the best peas I’ve ever had) rustic mashed potatoes and a grilled rib-eye. Simple, delicious, outstanding, worth the trip and a very reasonable priced dinner. Wine for the dinner was J. Lohr 2008 Cabernet Sauvignon
This is a riff on a Jamie Oliver dish which is pan fried partridge and pearl barley, pea and lettuce. I substituted chicken thighs for the partridge and omitted the lettuce (although I’m sure it’s great) I also added some Parmigiano-Reggiano to the stew at the end along with some Italian parsley. I made my own chicken stock earlier in the day which is the heart and soul of the dish.
Our neighbour of 8 years is moving away and a group of us are throwing her a party, along with making about 150 Swedish meatballs, I also made one of my favourite appetizers to make which is roasted vegetable spinach rolls. The rolls consist of roasted red pepper, Poblano pepper, Japanese eggplant, goat cheese and balsamic glaze. The trick is using a little gelatin to help the spinach hold together.
Slow cooked with a little smoke these rather substantial ribs came very nice, but I think I prefer the baby backs. The mop was Dijon mustard and honey, the BBQ sauce is home made based on my Mom’s rib recipe.