Not So "Short" Ribs

Our most recent trip to the Meat Hook sent us home with nearly $70 worth of Korean style short ribs. There were 13 of them at approximately three feet long:

So we put round three to use a few nights ago by rubbing them with ras el hanout and then serving them, grilled, with a bunch of stuff we had on hand in the fridge: feta-stuffed peppers and a lovely fresh salad of cucumber, tomato, spicy mixed greens and parsley.

Oh! And I almost forgot about the adorable little fairytale eggplant from Lani's Farm (quite probably my favorite vendor at the Union Square farmers market on Mondays and the Dag Hamerskjoewlrjdklxfd one on Wednesdays) that we pan-roasted and snacked on while we prepped. Looook at how cuuute...

Southern Twang

Being environmentally responsible means, quite sadly, consuming less dirty-delicious red meat than I'd really like to. One day or another, though, something's gotta give, and I need beef.

Preferably in the form of bone-suckable, flavor-savorable, fat-enhancing ribs this time around.

My miniature propane grill, however, is not suited to the kind of ribs I craved, so a suggestion from the Meat Hook was necessary. Required: Delivery of intense beef flavor and finger-licking goodness. Solution: Barbecued short ribs completely saturated with sauce and paired with another suitably Southern exposure-esque delicacy - homemade, artisanal white cheddar macaroni and cheese.

Then, to get a mild daily requirement of vegetables, we made tomatoes slicked with sherry vinegar and tossed with leftover cucumber and avocado. Way more delicious than vegetables should be.

This meal has officially been added to the repertoire of food-things to make for the rest of our lives.

Thirst-Quenching Salad Supper

Ohh, what a long afternoon of whiskey and beer and horse racing and betting and hot, hot sunshine will do to you. A giant crystal decanter of cold water couldn't begin to quench my thirst, so I made a salad of all sorts of delicious, fresh and watery items--all conveniently leftover from the day's pan bagna.

Olives, tomatoes, cucumbers, radishes, basil, a bit of hard-boiled egg, some olive oil and salt and pepper... a juicy, delicate big salad that hydrated and satiated. "Oh! 'Ello, Summah!"