Fennel Rubbed Pork Ribs

Fennel Rubbed Pork Ribs
Serves 4

Ribs are so easy, don’t be intimated, they’re nearly impossible to screw up. Low and slow, baby.

4-lb. rack of baby back ribs
¼ cup brown sugar
2 tablespoons salt
2 tablespoons smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground pepper
1 tablespoon fennel seeds
2 teaspoons cayenne
BBQ sauce, dealers choice

Combine all rub ingredients and slather over pork ribs. Rest at room temperature for at least 30 minutes while you preheat the smoker.

Place ribs in smoker and smoke uncovered or wrapped in foil for about 2 hours.

Remove foil and place on the grate, basting with BBQ sauce for another hour.

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Lazy Fried Eggs in Bed

Lazy Fried Eggs in Bed
Serves 1

This is the perfect no-fuss meal to make on a Saturday or Sunday morning when you indulged in just a few too many last night. I pair this with a strong coffee, a large bottle of water and a green juice. Within an hour, you’ll be ready to go again.

1-12 pieces of carbs, preferably high quality
2 eggs
Extra virgin olive oil

Heat a large skillet over medium high heat and add a few glugs of olive oil. You’ll need more than you think. Make sure the entire bottom of the pan is coated. Add bread and toast on each side, about 2 minutes per side. Remove and set aside.

Add more oil to the pan to achieve same level as before and add 1 egg at a time. This will sizzle and pop, you want that crispy browned edges. Cook for 2-3 minutes until all the white is cooked through and set.

Serve while hot – in bed.

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Spring Pork Chops

Spring Pork Chops
Serves 2

People tend to think of pork being synonymous with Autumn but this Spring facelift is enough to inspire the use of any spring vegetables you have on hand. This dish not only sears your meat and creates a sauce but also steams your vegetables for one pan magic. Since you’re so trendy already, go ahead and use ramps, the May buzzword for a bright, slightly oniony/garlicy spring onion.

2 pork chops
1 tablespoon extra virgin olive oil
1 bunch sage, leaves removed
1 bunch asparagus, trimmed
2-3 radishes, cut in half
2-3 ramps, tops and bottoms separated
1 tablespoon apple cider vinegar
1 tablespoon apricot jam
1 tablespoon butter

Heat olive oil in a large skillet over medium high heat. Pat pork dry and season well with salt. Press sage leaves into pork and sear pork 5 minutes per side or until golden brown and about 140° internal temperature. Remove and set aside on a plate.

Finely chop rap bottoms and add to pan with radishes and asparagus scraping brown bits from the bottom. Add cider, jam and butter until just melted and slightly thickened. Add chops back to pan to coat and serve with chiffonade (thinly sliced) ramp tops.

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Salmon Patties with Sugar Snap & Chive Salad

Salmon Patties with Sugar Snap & Chive Salad
Serves 1-2

Salmon is the chicken of seafood – not tuna. I find people are constantly trying to find “another salmon recipe” that jazzes up everyone’s favorite weeknight salt-water protein. Few realize how easy it is to grind and make burgers/meatballs/patties from salmon. Using your food processor and pantry create this stovetop dinner or appetizer in less than 5 minutes.

½ lb. salmon, skin off and cut into 1” cubes
¼ cup parsley leaves
1 tablespoon Dijon mustard
1 tablespoon capers
1/8 teaspoon & ¼ teaspoon salt, divided
2 tablespoons extra virgin olive oil
1 cup sugar snap peas, trimmed and cut on a bias
1 bunch chives, thinly sliced
Wedge of lemon, juiced

Pulse salmon, parsley, mustard, capers and 1/8 teaspoon salt in a food processor. Divide and patty 4 ways.

In a large nonstick skillet heat 1 tablespoon olive oil over medium high heat. Cook salmon patties 2-3 minutes per side until golden brown.

In a bowl toss sugar snaps with chives, ¼ teaspoon salt, chives and juice from lemon wedge. Serve with salmon patties.

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One Pan Broiler Lamb Chops & Sautéed Spinach

One Pan Broiler Lamb Chops & Sautéed Spinach
Serves 1-2

Man, oh man, I love this recipe. And the best part? You can apply whatever protein or leafy green to this equation. Broil your meat + add a leafy vegetable (i.e. spinach, Swiss chard, collards, kale). One pan to create a protein and a green in ten minutes. This is an ideal way to experiment and use up those spices in your cabinet… believe it or not, the suggestion to use within a year does have truth to it.

4 lamb chops
Red pepper flakes
1 tablespoon extra virgin olive oil
Handful of spinach
1 lemon, cut into “cheeks”

Preheat broiler to high and place a rack about 6” away. Put oven safe pan on the rack and get it hot.

Pat lamb dry and season as you desire with a sprinkling of salt, pepper flakes, cumin and cinnamon. You can’t mess up here!

Remove pan from the oven and add olive oil. Place lamb in the pan (it’ll sizzle) and pop under the broiler. Cook for 4-5 minutes until top is browned. Meat should be about medium rare/medium.

Remove pan and place lamb on a place to rest. To the pan (watch it’s still hot) add greens. The greens will naturally wilted and will need no extra seasoning (all that lamb goodness flows down). Squeeze with lemon and serve alongside lamb.

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