Slow Cooker BBQ Slab O’ Ribs

Succulent, Fall-Off-The-Bone "BBQ" Ribs

Succulent, Fall-Off-The-Bone “BBQ” Ribs

Beloved has a secret, guilty pleasure. He watches “Barbecue Pit Masters” when he thinks we are all busy.  Not that I blame him, fire and a slab of beautiful meat strikes a primal chord in all of us. I set out to reproduce some of the delectable dishes I’d seen him drooling over. Lacking a smoking pit, or a full day to pamper and fuss over the slab of meat I brought home from the Butcher, I cheated. The results would have a Pit Master sniffing disdainfully at my claim to Barbecue Ribs .. but I bet they’d come back for seconds once they’d tried it. Beloved certainly did 🙂

Rich Beef Stroganoff Wyld Style

Beef Stroganoff Wyld Style

Beef Stroganoff Wyld Style

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Sometime ago I wrote of Beloved’s famous Stroganoff, and gave you my meatballs version. This is the original in all of its glory. On face value it’s chunky and bucolic, but each delectable morsel has its own subtly layered flavours that blend together into an exquisite whole. Enjoy with buttered noodles and the rest of the bottle of wine you cook it with. Choose a full bodied wine for this, one with a slightly acid finish, such as a Merlot or Cabernet.

Waldorf Marinade BBQ Skewers

Skewered Beef Waldorf

Skewered Beef Waldorf

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Simple and tasty, my two favourite kinds of food. I make batches of large skewers for family BBQs and potluck shared dinners with friends. The OOOOs and AAAAHs that greet a platter of “cocktail” sized ones served with a colourful selection of sauces and dips is very gratifying.  Try Guacamole, Sweet Chili Sauce and a selection of colourful pesto. Don’t forget the Waldorf Salad!!

Warm and Sticky Ribs

Warm Sticky Ribs

Warm Sticky Ribs

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I am a very “hands on” type of cook who makes things up on the fly. A favourite pastime is wandering around one of the many local markets and brainstorming menus from what is on offer. So it was that a lazy Tuesday afternoon found Beloved and I raiding a local butcher and speculating  over some enormous meaty beef ribs on show. The butcher had been eavesdropping on our conversation and soon asked for the recipe. There is always a moment of panic when someone asks me for a recipe. Without standing at the oven with a ladle in hand I struggle to recall just what I put in .. let alone how much, or in what order. Beloved is always delighted with such requests because it means I will make the dish several times “for research purposes”. (I once spent a week researching and making Anzac Biscuits). Anyway, for the benefit of the nice lady in the Butcher Shop ..

Beef and Vegetable Ragoût

Beef and Vegetable Ragout

Beef and Vegetable Ragout

There is a distinct nip in the evening air now. The trees have dressed themselves in Autumn finery and it’s time for me to mulch the garden, prune the perennials and cover frost sensitive shoots in preparation for the months ahead. Time to clean the heater and unpack woolly jumpers. Thoughts are turning from beach barbeques and fruit salads to the warm comfort of soups and stews.

Don’t let the name fool you, ragoût is just braised beef thinly disguised with a beret and a put-on accent. “‘Allo. Je swee ze ‘andsome Ragoût not ze borink stew. Vraiment”

Makes an awesome cottage pie though .. and you’d be surprised with how many kids Ragout is welcome, whilst stew is not 😉