Rob and Melinda couldn’t resist checking out the Pig Races on Sunday, and I am glad they did. Here are some “Pigtures” (HA HA) that Rob took:
This is a picture of a lucky, parachute. People were apparently falling over themselves to catch these amidst the proliferation of confetti. They are VERY lucky!
Cute Kids, and Melinda, bystanders in the Madness:
I don’t know who this guy is, but I love him:
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This just in from a loyal Year of the Pig reader who will remain anonymous, ie, Matthew John Schickele. I will have to try this recipe soon, certainly a nice quickie. Thanks so much for the suggestion, whoever you are!
Daryl’s Ribs
1 rack of (spare)ribs
1/2 C soy sauce
1/4 C sugar
1 tsp hoisin sauce
pinch cinnamon
pinch nutmeg
4 cloves garlic
Mix soy sauce, sugar, hoisin sauce and spices.
Mash & peel garlic, chop finely and add to sauce.
Pierce ribs with a fork all over.
Manually rub in sauce.
Marinate for an hour or two, turning ribs and rubbing in sauce again
occasionally.
Broil, not too close to the flame, 10-15 minutes a side, until just
beginning to blacken.
Bake uncovered at 350 F for 20-25 minutes.
-some finely grated orange peel can be used in the sauce as well
We added shrimp, spinach, carrots, bell peppers, veggie broth and rice to our Korean Kimchi leftovers and made a nice soup, still with some kick. There was one Rib left for Alissa and I to share, so we did. That makes 9 1/2 Ribs in the Year of the Pig.
Also, we split a couple “Moon Cakes”, one Lotus and one Red Bean, which are pretty good and very cool looking. Alissa says those are to celebrate the New Year.
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I flew into Detroit tonight after a long afternoon of sitting in the LaGuardia Airport waiting for a delayed flight. Big surprise! That’s ok I was as happy as a frog on a log, cause I had my ear plugs and ratty old copy of “Blue Highways” that Corin gave me. That’s a really fun book so far.
I arrived around 6pm and Alissa picked me up at the Detroit Airport. We scooted on over to Ann Arbor where we promptly stopped at a nice little Korean Restaurant for a very welcome dinner. After the delicious assortment a Korean nibblers and some Ginger Tea, we split a noodle dish and a nice Soup of Pork Ribs cooked in a Kimchi broth. Hey that’s a nice combo, even if you aren’t a fan of the ol’ fermented cabbage. The Soup came out in one of those big heavy bowls, and the broth was still boiling when it landed on the table.
It was a very spicy soup, with cabbage, onions and potato, and of course, 4 nice Spareribs. They were moist and tender, the meat came nicely off the bone. They had a good but not overpowering amount of spice from the Kimchee. A winner! Alissa had one, and I had two, and we took the other one home for some good ribbed pleasure tomorrow.
So Ribulator, that makes for 9 Ribs, in this Year of the Pig. Thank you Piggies!!
Oh crap! I am going to be out of town this weekend, but for those of you lucky enough to be in New York City this weekend, you must go to Chinatown this Sunday, February 25th, for the parade that celebrates the Year of the GOLDEN Pig, which according to Chinese Fotunetellers, only comes around ever 600 years! Do NOT miss this. The big events that you must attend are the PIG RACES on Hester Street between Mott and Elizabeth Streets, at 11:30 AM, 3:00 PM and 4:00 PM. Like most of you, I have have attended Pig Races before (see pictures HERE) and take it from me, it is not something to be missed. They will run their little hearts out for you. Mind you, these are specially trained piglets, and they are gonna be fast!
Hungry after the Ukuladies. I had my last solitary leftover “Johnson’s” Sparerib as a little midnight snack. That hit the spot, and makes 7 ribs in the Year of the Pig. Thank you Piggie!
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I went out to Williamburg tonight to check out another band that Philippa (of M Shanghai fame) plays in…the Ukuladies. I can’t find if they have a website, or I would post it. The Ukuladies consist of 2 Sisters from Winnipeg and Philippa. They played a great set of old favorites and lovable original tunes that includes lots of Ukuleles, but also tap dancing, vibra-slap, pi, exotic mustachioed ghost costumes, an undead fire-breathing horse, fiddle, musical saw, and lots of great audience bribes, including a jar of cookies, scratch-offs, champagne, and most pertinent here, BACON. That’s right they pass out a big plate of delicious bacon to the audience. Does it get better than that? Every show is better with Bacon.* Another great moment in the YEAR OF THE PIG.
If this description blows your mind, and you have to check them out they are playing again TOMORROW night at a BBQ joint in Park Slope. That’s right. Free Bacon in a BBQ joint, tomorrow, the Ukuladies. Please go:
The Ukuladies @ Biscuit Barbecue, Thursday, February 22
230 5th Ave (Cross Street: Between President Street and Carroll Street in
Park Slope)
Brooklyn, NY 11215
(718) 399-2161
Directions: Take the R to Union St, Jackleg. Do it!
9pm, no cover
*********************
Although, she gave us no bacon, I would also like to give a great thanks to Kelli Rae Powell who is a joy to see perform each and everytime I have seen her. You must hear her. Listen to her here.
*That’s what Rob says.
Hey! I never said anything I have ever thought or said was original. Here is another YEAR OF THE PIG blog type thing. “A Real Gold Mine of Swell Swine!”
So tonight, while I was taking sweet comfort in my Ribs, my culinary-adept friend Kat joined me and sampled a rib with me. She agreed that the Ribs could be improved, but I think she was more impressed with the sauce and the ribs than I was. On second thought, the sauce is pretty good, for those who would like the recipe, here it is:
1/4 cup Lemon Juice
1/2 cup Crappy BBQ Sauce
1/2 cup of tomato paste
1 stick (1/2 cup) unsalted butter, quartered
1/2 cup distilled white vinegar
1/2 cup mustard
1/2 cup honey
1/2 cup packed light brown sugar
5 tablespoons red pepper sauce (I used Cholula, Tabasco is fine)
1 tablespoon salt
3 tablespoons finely chopped garlic
1 teaspoon dried hot red-pepper flakes
1 teaspoon black pepper
Add ingredients to a 1 1/2- to 2-quart heavy saucepan. Bring to a boil, stirring occasionally, then reduce heat and simmer, uncovered, stirring occasionally, until thickened, about 30 minutes to a million years.
2 more ribs down in the Year of the Pig. That’s a total of 6 so far.
I got home from a very disappointing evening. The ribs were there to comfort me. Thank you Piggie.
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