Quick Curtido (Salvadoran Cabbage Slaw)

Curtido is the cabbage slaw usually served with pupusas.  It's a tangy little salad and makes a great addition to the table.  Usually curtido is fermented without vinegar (using only salt), but it can take days or weeks to mature.  This version is ready in just a few hours, although will continue to improve as it sits.

Quick Curtido (Salvadoran Cabbage Slaw)

Ingredients

1/4 wedge small green cabbage, finely shredded

1 medium carrot, grated

1/2 small red onion, thinly sliced

1 jalapeno, thinly sliced

3/4 tsp dried Mexican oregano

1/2 tsp kosher salt

1/4 cup apple cider vinegar

1 tbsp water

Directions

Heat 2 cups of water until very hot, but not boiling. Place the shredded cabbage in a strainer and pour the hot water over it. Drain well.

Transfer cabbage to a large bowl and add carrots, onion, jalapeño, oregano and salt. Toss to combine. Pour in the vinegar and 1 tbsp water over the vegetables, tossing well to coat everything.

Stuff the curtido into one or two wide-mouth jars, pressing down hard with a wooden spoon until the vegetables are mostly submerged in liquid.

Cover the jar(s) and chill for at least 1 hour, or overnight; the longer the slaw sits, the more flavourful and juicy it will be.

Curtido will keep for up to 2 weeks in the refrigerator.



Original link:

https://www.sandravalvassori.com/quick-curtido-salvadoran-cabbage-slaw/#wprm-recipe-container-24904

Oven Baked Ribs

The dry rub recipe below will be enough for one full racks of ribs, but you can make more and store it ahead of time.

Baby back ribs are all about slow and low.  The juice from the cooked ribs is excellent over greens, such as kale or spinach.  I usually put kale in a skillet, and pour the warm juice over the kale, cooking until just wilted.

Oven Baked Ribs

Ingredients

2-3 lbs pork ribs (baby back, St. Louis style, spare ribs, country style, etc.)

1/3 cup dark brown sugar

1 tbsp kosher salt

1 tbsp onion powder

1 tbsp smoked paprika

1 tbsp mesquite seasoning

1/2 tbsp dry mustard

1/2 tbsp garlic powder

1/2 tbsp ground black pepper

1/2 tsp cayenne pepper

1/2 tsp allspice

BBQ sauce of your choice (I even like Sweet Baby Rays mixed with a little apple cider vinegar)

Directions

Mix the spices for the dry rub.  If the ribs still have a thin membrane on the back, remove it. Wipe the ribs dry with a paper towel.  Rub with dry rub. (If the dry rub won't stick, add a little oil to the rub first). Put on a wire rack in the fridge for 24 hours.

Preheat oven to 275 F.  If needed to fit on your pan properly, you can cut the ribs into two halves. Wrap the ribs tightly in aluminum foil, making sure they are well sealed.

Bake the ribs for 2 1/2 to 3 1/2 hours until meat falls easily off the bone. The ribs are ready when the meat is cooked through and very tender. If the meat still looks tough they are underbaked, so continue cooking.

Uncover ribs and discard foil.  Keep the juices for other purposes or discard.  Brush the ribs with BBQ sauce generously.  Broil the ribs on high for about 3-4 mins until the sauce is caramelized (keeping a close eye so that the ribs don't burn.  Enjoy!

Original link:

https://www.simplyrecipes.com/recipes/the_best_dry_rub_for_ribs/

Pancakes

 These are the fluffiest pancakes around!  

Pancakes

Ingredients

2 cups flour

3 tbsp sugar

4 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1/4 cup oil

2 eggs

1/2 tsp vanilla

1 1/2 cup milk

Directions

Mix dry ingredients (flour, sugar, baking powder, baking soda, salt) and whisk together.

In a separate bowl, add oil and eggs and whisk together in a back and forth motion until emulsified. Add vanilla extract.  Slowly pour in the milk while whisking.

Add wet ingredients to dry ingredients.  Stir gently until just combined. Batter will still be lumpy.  Let batter sit for 10 mins.

Add some oil to a nonstick skillet on medium heat.  Add 1/4 cup batter per pancake (about 4 inch pancake) to the skillet and cook for 2-3 minutes until the edges are set and the bubbles on the surface are just beginning to break. Flip and cook for another 1-2 mins until the second side is golden brown.

Original link: 

https://www.americastestkitchen.com/articles/1312-kitchen-smarts-how-to-make-the-best-pancakes-from-scratch 

https://www.youtube.com/watch?v=RxMGZCVNsBE