Posts Tagged With: Sauce

BBQ Ribs and Sweet Potato Wedges with Lemongrass Creme Fraiche

Did you know that you can cheat and make BBQ ribs in the slow cooker?  Yup, true story.

I got an All-Clad slow cooker for my birthday a few weeks ago (thanks Mom & Dad!!) which has been much fun!  I had never had one of these gems before and now I’m hooked.  How great is it that I can throw a bunch of stuff in there, turn it on as I’m frantically running out the door at 6:45 and have dinner ready to serve when I get home 11 hours later?  Let me tell you, its pretty stinking amazing.

Enter my really fast but gourmet looking dinner the other night.  First, I’ll let you in the the painfully difficult challenge of cooking ribs in the slow cooker (seriously, you’re going to wonder why you’ve never done this before) and then I’ll introduce you to a new fancier version of sweet potato fries.  YUM!


Slow Cooker BBQ Ribs

  • 3 lb rack of pork ribs, split into two racks
  • 1 can of Coca Cola
  • Spice Rub

The night before, generously rub the ribs down on all sides with the spice rub.  Cover and refrigerate over night.  In the morning, place the ribs in the slow cooker and pour 1 can of Coke over top.  Cover and cook on low for 8 hours.

Remove ribs from slow cooker and place on a baking sheet.  Place ribs under the broiler for about 5 minutes or until they begin to crisp on top.

Serve immediately with your favorite BBQ sauce.  We really like this one.  Like, a lot (choose the Hickory one).

Sweet Potato Wedges with Lemongrass Creme Fraiche

  • 3 medium sweet potatoes (about 2 lbs)
  • 4 TBS olive oil
  • 1 1/2 tsp. ground coriander
  • 3/4 tsp. fine sea salt
  • 1 fresh red chile, finely diced (shockingly, I couldn’t find a red chile so I used a seeded jalepeno)
  • 1 c. cilantro, leaves picked

Lemongrass Creme Fraiche

  • 1 lemongrass stalk
  • 3/4 c. creme fraiche
  • grated zest and juice of 2 limes
  • 1 inch fresh ginger, peeled and grated
  • 1/2 tsp. fine sea salt

Preheat the oven to 400°.  Wash the sweet potatoes but don’t peel them.  Cut each lengthwise in half.  Cut again lengthwise into quarters and then once more in the same way, so you have 8 long wedges.

Place the wedges in a roasting pan that has been lined with parchment paper and brushed lightly with some of the olive oil.  Brush the wedges with the remaining oil and sprinkle with a mixture of the ground coriander and salt.  Roast for about 25 minutes , or until sweet potato is tender and golden brown.  Remove from the oven and allow to cool slightly.  The wedges can be eaten warm or at room temp.

To make the sauce, very finely chop the lemongrass and grind finely in a spice grinder.  Whisk with all of the other ingredients for the dipping sauce and set aside.

When ready to serve, place the wedges on a large, flat serving dish.  Sprinkle with the diced chile and cilantro and serve with the sauce on the side.

Sweet potato and sauce recipe courtesy of Yotam Ottolenghi

Categories: American, Appetizers, Recipes, Sides, Snacks | Tags: , , , , , | 5 Comments

Best. Condiment. Ever. Garlic Aioli!

Once upon a time, I hated sweet potatoes.  I mean really hated them.  To me a potato wasn’t supposed to be sweet and quite frankly they made me gag.  I was a bit of a weirdo.  I bet if they weren’t called potatoes,  I probably wouldn’t have had such an issue – I clearly got caught up on the way things were supposed to taste and a sweet potato did NOT taste like a potato.  I had similar qualms with other foods too:

  • I only liked yellow mustard.  Honey mustard, Dijon mustard, spicy mustard, etc. all were awful to me.  Thank goodness I got over this!
  • Dill pickles all the way.  Bread & Butter or gherkins were a no go (okay, this qualm still exists…I really only like dill pickles).  At least I’ll now eat homemade pickles

Anyways, now back to my story…one day, someone ordered fresh sweet potato chips with a side of aioli and the rest is history.  I was hooked.  Deep fry those puppies and give me a kick-butt sauce to dip them in and I’m sold!  Since then, I have come to love sweet potatoes in multiple forms (all except that classic casserole with the marshmallows…I just can’t do it).  Chips, fries, mashed, baked, etc.  I have to credit my love of sweet potatoes to the condiment that started it all: Aioli.  And here’s my favorite recipe!  (Here’s a little tip, pulverize it a little more and it becomes homemade mayonnaise you can wow your friends with).


  • 1 fresh garlic clove, minced
  • Juice from 1 lemon
  • 1/8 tsp. granulated sugar
  • 1/2 tsp. sea salt
  • 1/4 tsp. white pepper
  • 2 large egg yolks
  • 3/4 c. extra virgin olive oil
  • 1/8 tsp. paprika

Throw garlic, lemon juice, sugar, salt, pepper, and egg yolks in a food processor and give it a quick blend.  With the food processor still running, slowly pour the olive oil in and process until blended and becoming thick.  Season with paprika and serve immediately with some sweet potato fries or grilled veggies.

Categories: Condiments, Recipes, Snacks | Tags: , , , , , | 5 Comments

Branden’s Birthday Dinner a.k.a. Mexican Fiesta Part III

  • Yellowfin Tuna & Coconut Poblano Ceviche
  • Roasted Red Pepper Guacamole
  • Enchiladas Suizas
  • Classic Margaritas on the Rocks

The moment you’ve all been waiting for (or should’ve been): The Enchiladas!  These were so good that Branden and I fought over who got to have the leftovers (and we’re lucky there were any to begin with) and then Branden asked if we cold make them this weekend, too.  Seriously, we’ve made a LOT of different enchilada recipes from scratch in this household and this one tops them all…by far.  I think this particular recipe was a hit for two reasons: the roasting process for the sauce ingredients and the use of a rotisserie chicken  instead of boring boneless, skinless chicken breasts. 

I also liked this recipe because its easy.  Yes, I said it, homemade enchiladas that are easy.  Recipes that we’ve made in the past required literal hours slaving over tomatillo sauce and shredding chicken with two forks.  Who needs it?  This recipe requires you roast the veggies for the sauce (I did it all on one sheet pan) and pull chicken from a store-bought, already-cooked bird.  And those are about the most labor-intensive parts of this process.

  • 1 purchased roasted chicken (2-2 1/2 pounds)
  • 12 oz. fresh tomatillos, husks removed
  • 1/2 medium onion, cut into thin wedges
  • 2 fresh jalepeno peppers
  • 2 cloves garlic
  • 1 14.5 oz. can diced fire roasted tomatos, undrained
  • 3/4 cup pack fresh cilantro sprigs
  • 1 cup Mexican crema or one 8 oz carton of creme fraiche or sour cream
  • 1 TBS all-purpose flour
  • 1/2 tsp salt
  • 12 6″ corn tortillas
  • 2 TBS vegetable oil
  • 3 oz Chihuahua or Monterey Jack cheese, shredded (3/4 cup)
  • Cilantro Sprigs
  1. Preheat broiler.  Carve or pull meat from chicken.  Using two forks, shred meat.  Measure 2 1/2 cups of the chicken for this recipe.  Save the remaining for another use.
  2. On a large baking sheet combine tomatillos, onion wedges, chile peppers, and garlic.  Broil 3 inches from heat about 14 minutes or until tender, with black spots and pepper skin blisters, turning once during broiling.  Cool slightly.  With gloved hands, use a paring knife to peel as much skin from the peppers as possible; halve and seed peppers.  Core tomatillos.  Reduce oven temperature to 350° F; adjust oven rack to center of oven.
  3. In a blender, combine broiled vegetables, undrained fire-roasted tomatoes, and cilantro.  Cover; blend until smooth.  Add Mexican crema, flour, and salt.  Cover and blend briefly until smooth.
  4. In a medium bowl combine shredded chicken and 1/2 cup of the tomatillo mixture.  Spread about 1/2 cup of remaining sauce in bottom of 3-quart rectangular baking dish.  Set aside.
  5. Lay tortillas on a backing sheet.  Brush both sides of each tortilla lightly with oil.  Bake for 2-3 minutes or just until softened.  Remove from oven.  Stack tortillas and wrap in foil.
  6. Removing one tortilla at a time, divide chicken mixtureamong tortillas, spreading evenly over each tortilla.  Roll up tortillas.  Arrange rolled tortillas, seam side down, in the prepared baking dish.  Pour the remaining tomatillo mixture over tortillas.  Top with shredded cheese.  Bake, uncovered, about 25 minutes or until heated through and cheese starts to brown slightly.  Let stand for 10 minutes before serving.  If desired, garnish with cilantro sprigs.

I stuck to this recipe for the most part, but I did use a little extra garlic and added some crushed red pepper to the sauce for a little more heat.  I also topped the enchiladas with more cheese than recommended because, let’s be honest, I LOVE me some gooey cheese!  I wasn’t able to find Mexican crema at my grocery store, but I did find creme fraiche and it worked perfectly fine.

For those of you who are interested, here’s the nutritional info for the recipe as it reads (per enchilada): 357 cal., 23 g fat (9 g sat. fat), 108 mg chol., 736 mg sodium, 18 g carb., 3 g fiber, 22 g prot.

Categories: Entrees, Mexican, Recipes | Tags: , , , , , , , | 2 Comments

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