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Welcome to French Food
Focus. The name describes the intent of this blog. I'll focus on food
and because I live in rural I hope you enjoy my ramblings about rural France!
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This is our village. Our house is the white one at the top right. |
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Ribs, etc. The ladies are off to Toulouse to get an IKEA hit today. No doubt they'll have a good time, spend a bit of money and, hopefully, have a good lunch. We're going out for drinks at some friend's house this evening so a decent lunch is in order. So, I invited Michael down & we'll have lunch here. He suggested going out, but I've got a few new recipes to try and Michael is a good critic so here it is. The menu today starts with a new variation of brochetta followed by a bean salad & BBQ's ribs with sausage and baked Apricots with crème fraiche for dessert. Simple, but there are some new twists hidden in it.
Here's the bread from our local baker. I'll
Here's a sort of mise en place of the topping ingredients. Note the avocado and, sort of buried in there, the spring garlic that I bought at market. This all gets chopped up and doused with a bit of olive oil & white wine vinegar plus a bit of S&P. Its then spread on the toasted bread.
Here's a picture of the mix
Next I put the dry rub on the pork ribs. Here's the recipe. 5 T Paprika NOTE: T stands for tablespoons. I usually make a double batch as it keeps well in a sealed jar. Combine all ingredients and place in a shaker container that can be sealed. Shake and rub on to any cut of pork. Place meat in a pan and roast for one hour at 250°F., prior to cooking on the BBQ. Brown the meat and baste both sides with your favorite BBQ sauce. I call this "Leo's Rub"
because I got the recipe from my good friend Leo. Who knows or cares where
he got it, but I can tell you that its excellent. Another picture:
Next came the bean salad. To a drained can of
white beans I added lots of the chopped spring garlic plus fresh basil.
The salad was seasoned with dried coriander and cumin powder. Simple, but
a sample taste says its pretty good.
To finish off I mixed in some chopped mixed greens.
Here is the dessert ready for the oven.
I simply halved the apricots (these were some kind of 'special' apricot; much larger that normal that I bought at market.) and removed the seed. I then sprinkled them with a bit of vanilla followed by a bit of maple syrup and ground cinnamon, ginger & nutmeg. They go into a hot oven just long enough to soften & be served (warm, not hot) with some full cream. At this stage after about an hour in a low oven
(275F) I pulled out the ribs.
Here's what they look like part cooked. They'll get finished off on the BBQ. At this point I also made some BBQ sauce.
Recipe! for BBQ sauce.
1 cup ketchup Substitute tomato puree for the ketchup. Add a couple if tablespoons of honey. Mix all in food processor Brush on meat near the end of BBQing turning frequently. You want to caramelize the sauce, not burn it. Don't know where I got this recipe, but its a good one. Simple to make and keeps well in the fridge for a couple of weeks. About ready now so I'm going to go clean myself up. I'll add some more pictures after the ribs & sausage have been on the BBQ.
So, here's a bit of the view
from the verandah where we ate
Unfortunately, Michael & I got so involved with conversation and eating the lunch that I forgot to take pictures of the rib cooking process. You'll just have to imagine the ribs & the sausage on the BBQ getting just a bit of the sauce and then coming off to get eaten. What I can show you is the end result! Great looking bones; what?
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