Tuesday, June 27, 2006

Food & Friends

Well this past Thursday I went to the doctors and everything came back fine. I always sweat the small stuff. Although when I told Dr. Cripe that I had bruising on my gums he said, "I bet that was scary, Did you call to come in and have blood work done?" I said, "No, I didn't want to know!" But once again let me say that my blood work came back fine!!! (Knock on Wood)

Anyways I had some friends over for dinner on Sunday late afternoon; (check out my friends website @ www.breakingbricks.com it is one of the funniest websites that you'd ever want to see). We had ribs (to die for) tomato and cucumber salad(WOW), corn on the cobb, baked potatoes with onions salt & pepper and butter (yum), fresh apple crisp, cherry/pineapple crisp, and an ice cream cake from culvers frozen custard. I have to honestly say that this was the very best dinner that I had ever made, and with the exception of the corn and the baked potatoes I had never made any of the other things. Heck I have never even eaten Ribs before (I don't like a lot of fat on my food). Here is the recipe for the Ribs that I used:

Quincy Jones' Thriller Ribs
Recipe created by Quincy Jones
Serves 8

Take a rack of baby back ribs. Cook slowly we're talking eight hours. Serve to your best friends on Earth.


2 teaspoons Spike seasoning
1 teaspoon Ac'cent seasoning
1/2 tsp. freshly ground black pepper
5 racks baby back ribs (about 5 pounds)
6 garlic cloves, minced
2 large jalapeno peppers, minced
2 large onions, halved and thinly sliced
2 green bell peppers, thinly sliced
2 red bell peppers, thinly sliced
2 yellow bell peppers, thinly sliced

In a cup, combine Spike and Ac'cent seasonings and black pepper. Sprinkle 1/4 tsp. seasoning mixture on each side of the rib racks. In a small bowl, combine the minced garlic, jalapeno peppers and remaining seasoning mixture. Rub the garlic mixture on the top and bottom of the ribs. Line a large roasting pan (17 x 11 1/2 inches) with enough foil to wrap all the ribs. Spread a layer of onions and bell peppers on top of the foil. Place 2 rib racks, side by side, on the vegetables. Continue to layer the onions and peppers and the ribs. Tightly wrap the marinated ribs in the foil and refrigerate for 2 days. Remove the pan from the refrigerator and let it sit at room temperature for 30 minutes. Preheat the oven to 400°. Before placing the ribs in the oven, reduce the temperature to 300°. Bake the foil-wrapped ribs for 6 to 8 hours. Remove the ribs. Spoon off the fat from the liquid in the pan and discard, reserving the pan juices. Cut each rack into three sections and serve with the vegetables and pan juices, plus sides of rice and chopped tomato-and-cucumber salad. Recommended ingredients: Spike seasoning is a special blend of 38 herbs, vegetables and exotic spices, combined with a bit of salt. It can be found in most major grocery stores with spices or salt. Ac'cent seasoning is also called M.S.G. (Monosodium Glutamate). It is not a favored seasoning or enhancer in the United States as many people are allergic to it. It is an optional seasoning and can very easily be left out of recipes.

(I did leave out the Ac'cent seasoning in mine and it still tasted amazing)
Talk about aroma!!!! OMG!!!

Well I'd better go for now, I'll check in soon!

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