Monday, October 31, 2011

Roast Pork Ribs With Parsley Dijon And Chives


















What would be nice to go with stuffed pumpkin with everything nice that I made for FFWD ? I asked myself this many times before I cooked SPWEN and suddenly I saw my Curtis Stone book among the stack of new cookbooks ...I got an idea ! How about Roast Ribs With Parsley, Dijon and Chives ? And guess who vouch for it....yea Wild Boar !  He took me to the market early in the morning and I bought back some his cousin's ribs back for roasting LOL!  Curtis Stone has this book titled " Relaxed Cooking With Curtis Stone " and I found this great Roast Rack Of Lamb with parsley, dijon and chives recipe from it :) I substituted rack of lamb with pork ribs :)

















According to Curtis Stone , lamb racks have the perfect ratio of meat to fat to bone, which gives them an absolutely delicious flavor and considering how hassle-free they are to cook, they are a very easy way to make a meal seem special. I could not get the lamb rack and used pork ribs instead and  nonetheless it tasted good just the same :) 

I made some salad with  avocado cream dressing and serve alongside the stuffed pumpkin and roast ribs :)  this meal was delicious and would be a great idea to serve roast ribs and stuffed pumpkin for thanksgiving instead of roast turkey :p  just kidding ! and perhaps some homemade pumpkin cinnamon rolls. Yum Yum !


















succulent and juicy piece of roast ribs.....mmmmm 
drool as much as you like :)


















the fresh italian parsley and mustard coated roast ribs is to die for...
i will make this for the coming Xmas.....I am sure my Piggies would
love this for their Xmas dinner :)


































I did not blend the avocado into paste , I prefer it mashed coarsely
so that I can get feel the avocado bits in my mouth :)


















the delicious and tasty Stuffed Pumpkin With Everything Nice....yumyumm


















A beautiful meal .....satisfying no doubt !
I told myself I am super woman...preparing all this
just for dinner......stuffed the pumpkin and while it is baking
in the oven, I seasoned the ribs and while waiting for its turn to
be in the oven, I prepared the pumpkin cinnamon rolls....
and everything fit in nicely , cooking and photo shooting all done and ......
and dinner was ready at  7.30pm sharp.......
I have no candles and no red wine at home
 or it would be a romantic dinner for two !



Roast Pork Ribs -  adapted from Curtis Stone " Roasted Rack of Lamb with parsley, dijon and chives "


Two 1 1/4- 1 1/2 - pound racks of lamb ( each with 8 bones ) well trimmed * I substitute with Pork ribs

Salt and freshly ground black pepper

2 tbsp extra virgin olive oil

1/2 cup finely chopped fresh flat-leaf parsley

1/2 cup finely chopped fresh chives * I omitted this

3 tbsps of Dijon mustard

Method :


Preheat the oven to 450°F. Place a large heavy frying pan over high heat. Sprinkle the lamb ( pork ) with salt and pepper. Drizzle 1 tbsp of the oil into the ot pand and place 1 lamb rack ( pork ribs ) in the pan, meat side down. Sear for about 2 minutes per side, or until golden brown on both sides. Transfer the lamb (pork) rack to a heavy baking sheet, meat side up. Repeat with the second lamb rack.

When both racks have been browned, transfer the baking sheet to the oven and roast the lamb ( pork ) for 15 minutes, or until a meat thermometer inserted into the center of one end registers 120°F for medium rare. Transfer the lamb ( pork)  to a platter to rest for 10 minutes.

Sprinkle the parsley and chives evenly over a plate. Spread the Dijon mustard over the meat side of the lamb racks, and then press the mustard-coated side of the lamb (pork) firmly into the herbs, creating a green herb crust. Crave the lamb (pork) between the bones into individual chops. Place the chops on 4 serving plates, drizzle with the remaining 1 tbsp oil and any accumulated juices from the lamb ( pork) and the pan and serve.


Avocado Cream

2 ripe avocado - click here on how to cut and peel an avocado
( mashed the avocado coarsely )
1 tsp of cajun/paprika
a pinch of salt
1 tsp of extra virgin oil
* chilli flakes - optional

Mix all the ingredients together and chill it in the fridge.  Serve on your favorite salad of lettuce, tomato and cucumber


Have a pleasant Monday !



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10 comments:

  1. Wow. Just a great main dish alongside the stuffed gourd!

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  2. Good heavens - you have my number with this meal. Look sfilling and very flavorful. Beautiful!

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  3. elin, you're also another supermom! preparing all these in one evening! i need to learn cooking all these from you!!

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  4. What a lovely meal, Elin. Colorful and complete. The ribs look real nice with the parsley coating. All those lovely flavors in combination! Yum!

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  5. I have a whole family of pork lovers, and I am sure they will love this!:p

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  6. Yummychunklet...yea, perfect main dish for the stuffed pumpkin :)

    Missy...thanks it is the most satisfying meal :)

    Lena...I am ? hahaha yea I guess after the meal, I just dropped ' dead ' :)

    Ping...yea it is the most satisfying meal for me and WB :)

    Jobless Girl...hahaha yea it is !

    Christy...hope this will good enough for them :)

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  7. I would happily munch on these ribs - and once again those gorgeous pumpkin cinnamon rolls - yum!

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  8. Cakelaw...thanks for dropping by :) I can't wait for your FFWD post this Friday :)

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  9. This look super yummy, must try out one if this day . By the way, where you buy the Dijon mustard?

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