Pork Ribs with Asparagus and Lemony Milk Mushrooms
Oven baked pork ribs served with garlic infused asparagus and golden lemony milk mushrooms.
For pork ribs:
Rack of pork ribs
1 bulb of garlic
1/4 cup brown sugar
2 Tbsp of shahi jeera (cumin seeds)
2 Tbsp paprika
1/2 cup aerated cola
2 Tbsp hot red chilli powder
For Asparagus with Gruyere:
300 gms asparagus
100 gms Gruyere cheese
2 Tbsp olive oil
3/4 cup water
3 cloves of garlic
For Lemony Milk Mushrooms:
300 gms milk mushrooms
3 red chillies
2 big cloves of garlic
1 Tbsp lemon juice
50 gms butter
For pork ribs:
Place the ribs into a baking tray.
Add brown sugar, shahi jeera, hot red chilli powder, paprika and massage it all over the ribs.
Pour some cola over the ribs.
Foil it and bake in a preheated oven at 170°C for 2 hours.
For asparagus with gruyere:
Steam the asparagus in some salted water for 2-3 minutes.
Drain the water from the asparagus and place them on a baking tray.
Place sliced garlic on top of the asparagus.
Add some olive oil, salt, pepper.
Sprinkle the grated cheese over it.
Bake for about 10-12 minutes at 170°C.
For Lemony Milk Mushrooms:
Heat some butter and olive oil in a pant.
Add garlic, red chillies and milk mushrooms.
Fry until golden brown.
Take the fried mushrooms out of the pan and add lemon juice as a topping.
To Serve: Plate the pork rib with the asparagus, lemony milk mushrooms. Serve hot
2 Chinese sausages (lop chong)*, diced, or 4 slices thick-cut bacon, chopped
7 ounces asparagus, cut into 1-in. pieces
3 large eggs, beaten
1 teaspoon kosher salt
1/2 teaspoon white pepper
1 tablespoon toasted sesame oil
1 green onion, sliced
Soy sauce (optional)
Break up large clumps of rice with a fork. Heat 2 tbsp. vegetable oil in a wok or large frying pan (not nonstick) over medium-high heat. Add onion, ginger, garlic, and sausages and cook, stirring constantly, until fragrant, about 30 seconds. Add rice and cook, stirring often, until each grain of rice is dry and fluffy, 2 to 3 minutes. Add asparagus and cook until bright green, about 1 minute.
Push rice to outsides of wok to create a well in the center. Add remaining 2 tsp. vegetable oil. Pour eggs into well and cook, stirring occasionally, until large curds form and eggs are fully cooked, about 2 minutes.
Add salt, white pepper, and sesame oil and toss rice until all ingredients are well combined. Sprinkle with green onion and serve with soy sauce if you like.
4 boned skinned chicken breast halves (8 oz. each)
2 large shallots, minced
3 garlic cloves, minced
1 cup reduced-sodium chicken stock
3 sprigs thyme, plus chopped thyme for garnish
8 ounces shiitake mushroom caps, rinsed and halved, or halved button mushrooms
About 1/2 tsp. salt
About 1/4 tsp. freshly ground black pepper
1 pound slender asparagus, trimmed
1/4 cup freshly and finely shredded parmesan
Preheat oven to 375°. Heat olive oil in a large, heavy ovenproof frying pan (not nonstick) over high heat until oil is hot but not smoking. Add chicken breasts, top side down, and cook until golden, 2 to 3 minutes. Turn chicken over.
Add shallots and garlic to pan with chicken, stirring occasionally so garlic doesn’t burn, until shallots are soft and translucent, 3 to 4 minutes. Add chicken stock, thyme sprigs, mushrooms, 1/2 tsp. salt, and 1/4 tsp. pepper and cook until mixture begins to boil, about 1 minute.
Lay asparagus over chicken, then cover pan and put in oven. Bake 14 to 16 minutes, or until chicken is just cooked through (cut to check) and asparagus is tender (see Notes). Transfer chicken to a plate.
Season asparagus-shiitake-stock mixture with salt and pepper to taste. Divide vegetables among 4 rimmed plates or shallow pasta bowls, top each with a piece of chicken, and spoon sauce over all. Garnish with chopped thyme and parmesan.
1 (6-ounce) package precooked chicken strips (such as Louis Rich)
1 (28-ounce) can diced tomatoes, drained
3/4 cup (3 ounces) preshredded fresh Parmesan cheese
1 teaspoon paprika
Cook pasta according to package directions, omitting salt and fat; drain. Combine pasta and oil in a large bowl, and toss well.
Melt butter in a Dutch oven over medium heat; add asparagus, onion, hot sauce, and red pepper. Cook 5 minutes or until asparagus is crisp-tender, stirring frequently. Stir in pasta, salt, black pepper, chicken, and tomatoes; cook 2 minutes or until thoroughly heated. Stir in cheese; sprinkle with paprika.
1 pound asparagus, sliced on the diagonal (1-inch thick)
1 Tablespoon oyster sauce
1 Tablespoon freshly squeezed lime juice
1/8 teaspoon cayenne pepper
1/2 cup chopped fresh basil
1/4 cup chopped chives
freshly ground black pepper
Preheat oven to 350°F. Spread the cashews in a pie plate and toast in the oven for about 8 minutes, until they are nicely browned and fragrant. Let cool.
In a medium bowl, toss the chicken with 1 Tablespoon of the fish sauce. In a wok or large skillet, heat the oil until shimmering. Add the chicken in an even layer and cool over high heat, turning once, until browned and just cooked throughout, about 4 minutes. Using a slotted spoon, transfer the chicken to a clean bowl.
Pour the chicken broth into the wok and bring to a simmer, scraping up any browned bits. Add the asparagus slices, cover and cook over moderate heat until they are crisp-tender, about 3 minutes. Using a slotted spoon, transfer the asparagus to the bowl along with the chicken.
Add the remaining 1 Tablespoon of fish sauce to the wok along with the oyster sauce, lime juice and cayenne pepper. Simmer until the sauce is reduced to 1/3 cup, about 2 minutes. Return the chicken pieces and sliced asparagus to the wok and toss to heat through. Remove the wok from the heat and stir in the cashews, basil and chives. Season the stir fry with black pepper and serve right away with rice.