Sweet & Savory Salt Archives - Page 3 of 3

baby back ribs ~ InstantPot!

This is an InstantPot recipe and trust me if you haven't used one yet....you don't know what you a missing. You can either make these scrumptious ribs with the slow cooker or the pressure cooker mode whichever you have time for. The slow cooker requires 8 hours at low and 4 hours on high. Or in the pressure cooker for 25 minutes. When I do them in the pressure cooker I like to finish them on the bbq or in the oven. ingredients 2 cups of bbq sauce 1/4 cup of brown sugar 4 Tbsp. of cider vinegar 3 tsp of [...]

baby back ribs ~ InstantPot!Susan Furstman2022-01-15T12:31:01-08:00

aioli ~ spicy or otherwise

A staple in my kitchen is my aioli. I use it in so many ways, spicy or not, it's a go to enhancement just like my Caesar Salad dressing is. An aioli is basically a garlic mayonnaise. Which means is a vehicle to convey whatever flavors you would like to add. More lemon juice, chipotle peppers, fresh herbs or mustard. It can be served with a grilled artichoke or eggplant, on sandwiches, crabcakes or mixed into a tapenade. You can think it with a bit of water or vinegar and it becomes a salad dressing. Limitless in its scope, I always [...]

aioli ~ spicy or otherwiseSusan Furstman2022-01-15T12:31:01-08:00

adobo chicken ~

I never knew that Adobo Chicken was a Filipino dish. I always thought it had it’s roots in Mexican Cuisine. When I saw this recipe the other day from Amelia Ramp via Bon Appetit I thought….that sounds easy and yummy. The combination of the vinegar and soy sauce marinade gives you the sweet and tart punch that makes your evening meal sooooo gratifying. I’ve adjusted it to my tastes, feel free to do the same. Amelia’s original recipe is pretty much in tact just morphed into my way of cooking. For a more intense flavor you can marinate the chicken. However the [...]

adobo chicken ~Susan Furstman2022-01-15T12:31:03-08:00

butternut squash soup & boo salt

Ingredients ¼ cup toasted pumpkin seeds (pepitas) 1 large butternut squash (about 3 pounds), peeled, halved lengthwise, cut into cubes 1 granny smith apple 2 shallots 1 Fresno chile, halved 2 unpeeled garlic cloves 1 can coconut milk 3 tablespoons curry powder 1 1/2 teaspoons Boo Salt ⅓ cup cilantro, chopped 2 tablespoons olive oil 2 cups chicken stock Creme Fraiche for finishing Preparation Set oven temperature to 450°. Toss squash, chopped and peeled apple, onion, chile, garlic, olive oil, boo salt and curry powder in a large bowl until squash is coated season. Arrange in a single layer on baking sheet and roast, tossing occasionally, until squash and onion are browned [...]

butternut squash soup & boo saltSusan Furstman2022-01-15T12:31:09-08:00