Dec21

Holiday Dinner #1: Ribs

Approaching Christmas, last night the Messy Chef hosted the first of several holiday dinners. I have decided to share some of the recipes and details regarding this first, and successful, dinner.

Chinese Style Ribs

Ribs out of Oven

This recipe was once again a success. It comes from the large tome that came out 2 years ago, The Gourmet Cookbook edited by Ruth Reichl. These pork ribs got marinated in a mixture of soy sauce, sugar, ketchup, garlic, and ginger and sherry for overnight, then were roasted and basted for 1 hour, 45 minutes in the oven.

Now, what should go with that?

Chinese-Style Beans

Beans

This was my own recipe. I par-boiled French-style green beans, then later stir-fried them in a neutral oil with garlic and ginger. Added to that was salt, sesame oil, and soy sauce. I didn’t have them, but they could have been garnished with toasted sesame seeds.

Light Potato Balls

Potato Balls

These are another Messy invention. I boiled and riced red-skin potatoes, added salt, olive oil, and garlic. I mushed the mixture together with parmesan cheese and sour cream. The mixture was formed into balls, dusted with fresh-cracked pepper, and baked at 350 degrees for 30 minutes until lightly brown.

The balls deflated, but could have kept their shape with the addition of 2 egg whites, I imagine.

“Whoa, Delicious!” cried one diner.

Bread and Butter

Father of Messy Chef demanded to have bread, and picked up a Richmond-favorite, Billy Bread. It’s got quite a chew, and we enjoyed it slathered with a compound butter of garlic, olive oil, and salt made at Thanksgiving. To wit, the said chew:

Billy Bread

Sadly, the dessert course was not photographed. But Mother of MessyChef concocted a key-lime pie in graham-cracker crust, and topped with whipped cream tableside by the MessyChef. Some of the dolloping got so out of hand that diners were splattered and covered in Vanilla Rum-fortified whipping cream. Hey, it’s a messy meal.

I’m guessing we earned 4-5 stars. Recommended wine: Reisling. Seasons Greetings.

Ribs


2 Responses to “Holiday Dinner #1: Ribs”

You can leave a response, or trackback from your own site.

  1. Get a Gravatar!

    Mother of Messy

    Said this on December 21st, 2006 at 10:19am:

    Take it from me it was all delicious, but there was an extremely messy cleanup!

  2. Get a Gravatar!

    x

    Said this on December 27th, 2006 at 9:05pm:

    the amount of beans is not enough for everybody.


Leave a Reply

*
To prove you're a person (not a spam script), type the security word shown in the picture.
Anti-Spam Image

Recent Posts

Popular Categories

About Messy Cuisine

What is Messy Cuisine?

Several years ago, friends and I decided to produce our own cooking show. What might we call it? The Messy Chef was born, a moniker inspired by my own mother’s description of my abilities in the kitchen. “You might cook well, but you sure are messy.”

Messy Cuisine is a website dedicated to restaurant reviews and future online video productions of The Messy Chef. I hope to find ways to make the site more interactive for visitors.

How do I see all the restaurants you have reviewed?

Under the navigation section, choose Category > Restaurant Reviews and the page that is displayed will show all reviews in alphabetical order.

Is Messy Cuisine a business?

No, a pasttime and a passion.

Messy Cuisine Logo

Who designed the logo for Messy Cuisine? I did. It was produced using Adobe Illustrator. It’s adapted from the typeface PMN Caecilia.

Tell me more about the Restaurant Reviews…

Unlike the NY Times, or other well-established locations, the reviews I write may be based on one or more visits, but sometimes it is just one. Typically, I’ll cover the best and worst points. I usually mention what I had, and make comments too on the service and the atmosphere of the restaurant. The ratings I assign are not derived from some complex rubric, but are a genealized, overall reaction to my meal at the particular restaurant. I do not discriminate on price: cheap eats can earn a top rating, just the same as an expensive restaurant. I think price and formality, however, can affect your choice when dining, so I’ve begun to use a 3-tiered indicator for price to guide your choices.

About the Chef

Not a chef, really… a gourmet, or simply an enthusiast for good things in life. I have shared reviews of places I eat online for over 6 years. I typically go out a lot, due to convenience and a desire to try new things. At home, I gravitate towards Italian cuisine, but also French technique and simple dishes and dinners. My baking skills aren’t great, but I do love a good pie or croissant.

Show Models

Probably my favorite TV program for cooking is TV Food Network’s Barefoot Contessa, for its style and content. We’re also inspired by NBC’s hit comedy show, The Office, and have attempted some take-offs on that filming style and charactature.

The Blog

The blog is powered by WordPress, the open source blog engine. I evaluted several content management systems (CMS) when beginning, but I was most familiar with this and its templating system.

Where else do you recommend I learn about good food online?

I really like a number of food blogs, which I link to up above in the main navigation area, a blogroll, so to speak. I also have included a link below to Vaynerchuck’s Wine Library TV.

WLTV