I’m leaving on a trip in a few days, so I am trying to make sure I eat everything perishable in the house.
First thing up – getting rid of the last of the green tomatoes that I picked when the garden season was ended by frost.
I split them in half, lay them on a baking sheet cut side down, and roasted them while I was also roasting a butternut squash. I wasn’t too sure what to do with them (because I knew I didn’t want to fry them), but I figured I could probably do anything to them I would do with tomatillos.
Remove the peels from the roasted green tomato halves, and dice the tomatoes. Put the tomatoes and all of their juices into a container (but go ahead and compost the skins). I was using 1 very large one, 2 medium, and two very small. But juggle that around in your head and fix up the proportions to whatever you have – I certainly wasn’t being scientific.
To the diced tomatoes, I added roasted garlic pods. I just finished off a head, but I’ll say it was 1/3 of a head of garlic. Take the time to break up the garlic with a fork so that it will incorporate smoothly.
I added half a serrano pepper, seeded and minced.
1 tspn white balsamic vinegar, and then the juice of half a lime (squeeze a little, stir, taste, and then repeat until it tastes right).
Season with salt, pepper, nutmeg, a tiny bit of cinnamon and a decent amount (maybe 2/3 tsp) of oregano.
And it wasn’t quite perfect, so I looked in my spices and pulled out my newly acquired (but not on purpose) Penzey’s Turkish Seasoning – which includes salt, cumin, garlic, half-sharp paprika, black pepper, Turkish oregano, sumac, and cilantro.
It was tasting pretty good, but then I let it sit for a couple hours, and now it tastes amazing. This is the first preparation where I have liked green tomatoes.
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A couple weeks ago, the grocery store had a sale on rib roast. Now usually I am cheap with meat and I’ll only buy meats that are under $2/pound without bones. But for some reason, rib roasts catch my eye when they occasionally go on sale at under $5/pound.
So there I was with my $25 piece of meat, and I was busy that weekend and I became rather worried that I was going to have t go bad before I had a chance to cook it.
Then I had a half day of work the Monday after the weekend to go shopping with my mother (because there was no way I was willing to brave a mall between Thanksgiving and Christmas any time other than 9am on a Monday morning). I came home and brilliantly thought to pop in the roast before I left for work at 5pm so that it’d be ready when I came home. (and that way, I wouldn’t have to start cooking the thing at 9:30pm).
Slice a few garlic cloves in half lengthwise. Plunge the knife into a meaty area, and then stuff garlic into the slit.
Now use the knife to lift a section of the fatty layer on top apart from the meat, and then feed a sprig of rosemary into the resulting tunnel (so the fat will rend, get flavored by the rosemary, and then season the meat).
I dusted the top of the layer of fat with garlic powder and some salt.
Then I put the roast into a very slow oven (250F) for about 45 minutes/pound.
(And don’t forget to save the ribs as you eat the meat away for stock-making later)
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I use quesadillas as a way to go through small quantities of leftovers. So an ounce and a half of cheddar cheese, 2 ounces of the beef rib roast meat, the green tomato salsa, half a seeded serrano pepper, and some lettuce, made a pretty delicious couple of quesadillas.