Ambitious Deliciousness – Dont Eat Lazy.

You know what’s funny? I don’t eat spare ribs on a regular basis, but whenever I eat ‘em, I have high expectations. My expectations are high, as in, the-ribs-better-fall-off-the-bone so I -don’t-have-to-work-for-it high. Do you share that sentiment when it comes to ribs?

I always thought ribs were super difficult to make, but this recipe from Steamy Kitchen proved me wrong. Dead wrong. In fact, I made ribs about 3 times now, and it’s been perfect every time. In the above picture, the ribs separated when I moved the rack to the plate. The best part: the sauce is only made up of 2 sauces that already live in my fridge door!

Apparently, ribs are camera shy. I was unhappy with the photos from the other two times, so I had to think of a way to make them look yummy. If I had something green in the fridge, I would have added that to the plate. I’ll try that next time.

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Hello world!

Chinese broccoli has been my favorite vegetable for the past couple of weeks. I bought a pound and ended up using it in three separate dishes. Chinese broccoli has leaves and stems, similar to what you would find in kale, but the flavor is much more subtle. I was really happy with the way this dish came out, and it was so simple and easy to make.

My sister brought back some paprika from the streets of Budapest, and it was bursting with an amazing amount of flavor! The extra kick which complemented the sweetness combined with the garlic flavor so wonderfully.

After the jump (and the recipe), I give you the cookbook winner!

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Upon doing a quick Google search for pork belly, I came across a lot of links that pointed to David Chang’s recipe for pork belly buns.
The recipe I found on Epicurious includes instructions for a big slab of pork belly, as well as instructions for homemade buns.

Since I don’t have a steamer, I was nervous about making the buns myself. So I took the easy way out and bought the fluffy, pillowy buns at the store. And while julienning the cucumbers made for a pretty presentation, cutting them in circles is optimal for getting the cucumber’s crispy texture into every scrumptious bite! I have a feeling that this recipe will be one that I will be making quite often from now on!

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