posted on Feb, 4 2021 @ 07:48 PM
Okay, there will be just six of us, and here's what we're eating. Our guests know what I'm fixing and they're all bringing a dish of their own,
which is part of the joy of combining sports watching with indulgent eating! This doesn't have to be JUST for Super Bowl, but could be for any
small gathering. We have a small house, so six is about the max for an indoor thang.
I'll be making: Smoked pork ribs, Fried carrots and cabbage, Potato salad and baked beans. I've peeled the membrane from the back of the BB
ribs, and they are sitting in a dry rub of paprika, garlic, brown sugar, ginger, chili powder, pepper, salt and cayenne. Some of my friends
consider it pointless to leave meat in a dry rub for any time and that's fine with me. I think it makes a subtle difference, and it's part of the
process that makes me happy. I have four BB rib racks. This rub is a slight permutation on Meathead's Dry Rub from the website Amazingribs.com.
First, I use some sea salt -- about two tablespoons and sprinkle it on both sides of the ribs.
1 cup brown sugar
3 tbsp garlic powder
1/4 cup smoked paprika
3 tbsp ginger powder
2 tbsp black pepper (I just typed black powder, and I wonder if that would've been good; long ago my ancestors supposedly seasoned meat with
2 tsp Cayenne powder
2 tsp celery seed
1 tsp mustard seed
That will sit for a couple of days on the ribs in a plastic ziplock in the fridge.
I am soaking a small bag (1 lb. bag of navy beans).
Tomorrow, I'll dice a red onion, dust it with a little salt and carmelize it with butter in a cast iron pan. Slow cooking is the deal here, stirring
it often until it's a deep and luscious brown. I'll deglaze the pan with an IPA beer.
To this I'll add:
1/2 cup brown sugar
1 4-oz can of tomato paste
1/4 cup molasses
2 tsp mustard seed
1 tbsp garlic
1 tsp ginger
1 qt. chicken stock
two ham hocks
heat all that up and simmer for an hour or so, until the ham hocks can be separated into the soup. Add the beans and move it to the oven at 350
degrees. I would love to have salt pork, but we can't get that here, so ham hocks have to do.
Bake until it is the property tenderness and consistency. The fluid should cover the beans initially. Add or remove moisture as necessary.
I'll make potato salad the day before.
Peel and cut in quarters six potatoes. Boil in salted water until just barely tender. Not the kind of tender that you would use for mashed
potatoes. much firmer than that. Run under cool water to stop the cooking.
3 large eggs - hard boiled
about 3/4 cups mayo
2 stalks celery, split down the middle and chopped
1/2 cup pickled beets
some beet juice
1 tsp celery salt
1 tsp pepper
1/2 tsp sugar
1 tsp dry basil
salt to taste
Cut up the potatoes, eggs and gently mix. Add the rest of the stuff and taste it to see how much salt. Dust it with paprika because that's what
your Mama did. Chill.
Super Duper Bowl morning, I'll fire up the Weber with a water bowl up and a water bowl down and add seasoned sea grape wood to the store bought
charcoal briquettes. I want these ribs to slowly smoke and make a nice crust. I will make a whole big deal out of it and sit out there and tend
them and probably get a tad inebriated, but our friends will forgive me because they will be in the same space. It will take about four hours.
When you can bend them in half and make a crust crack, they are probably done.
Just before kickoff, I'll make the fried carrot and cabbage.
1 head of cabbage, sliced
four medium carrots, slivered
six slices of bacon, pre-fried
two cloves garlic
salt and pepper to taste
I use a wok for this. It's a simple and tasty dish we have a lot. Cook the bacon until done and remove them. Add the carrots and cook them in
the bacon grease until they're tender. Add the cabbage and garlic. Let the cabbage brown and even burn now and then. Add the crumbled bacon,
salt and pepper and serve.
I know my Mom will bring Deviled Eggs. Not sure what everyone else will bring, but it will be fun and entertaining. GO KC!
What is your tasty treat for a small gathering??