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You are in Recipes -> main dishes
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You are in Recipes -> main dishes
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| Name: | Sweet and sour spareribs |
| Source: | Unknown |
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3 lbs. spareribs, cut into individual servings Place spareribs in shallow dish and add soy sauce, mixing to coat the ribs. Let stand for 15 minutes. Place ribs and sauce in heavy kettle and brown slighly, stirring. Drain pineapple and mix syrup with honey, vinegar and 1/2 cup water. Pour over spareribs. Bring to boil, cover and simmer 1 1/2 hours, or until very tender. Add the peppers about 5 minutes before meat is done. Thicken with cornstarch mixed with a litle cold water. Then add pineapple chunks and simmer a few minutes. Serves 4-6.
6 thick loin chops Brown chops slowly in a skillet. Transfer to shallow baking pan and season. Core and slice unpeeled apples into 1/2 inch rings. Add butter to skillet in which chops were browned and saute apple rigns until tender. Place one ring in each chop. Cover and bake at 300 30 minutes. Drizzle honey over apples and chops. Baste with drippings. Cover and bake another 15 minutes or until done. Place cherry in center of apple rings before serving. Makes 6 servings.
4 boneless beef top sirloin steak, (4 oz. each)
1/4 cup honey Rub each steak with one tablespoon of honey. Combine remaining ingredients and rub onto steaks. Let stand 20 to 30 minutes. Barbecue or broil to desired degree of doneness.
4 tbsp. olive oil l. Heat 4 tbsp oil over medium-high heat, in a wide saute' pan that has a tight fitting lid.. Brown the chicken breasts on both sides, and set aside. 2. Saute' the onions in the same oil until soft and translucent (5 - 7 minutes) Reduce heat and deglaze with 1/2 cup chicken stock, scraping up brown bits with a wooden spoon. 3. Add the tomatoes and cook until they begin to soften, stirring every once in a while. Add the saffron and honey. Stir well to dissolve. Add the cinnamon sticks and ginger root. 4. Return the chicken breasts to the pan, making sure they are covered with sauce. Turn the heat down to simmer and cover pan with foil. Then, cover it with its lid. Cook until chicken is tender and juices run clear, about 20 to 25 minutes. 5. While the chicken is cooking, toast the almonds by cooking them in a dry cast-iron skillet over medium heat or on a cookie sheet in a pre-heated oven 350 degrees until nicely browned. 6. Remove the cinnamon sticks and ginger root before serving. The tomatoes will have dissolved into a nice sauce. Pass the sauce through a sieve to smooth it out before serving. If you used canned tomatoes, this has the added advantage of removing the seeds. Serve one chicken breast per person, with some of the sauce and sprinkled with toasted almonds. Recipe from The Sephardic Kitchen, by Rabbi Robert Sternberg. |
Sweet and sour spareribs Texas-Style Honey Barbecue Rub Braised Chicken with Tomatoes and Honey
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