Roasted rack of ribs Succulent pork ribs roasted with garlic and our signature spices (cayenne pepper, cumin, paprika, adobo, and ground black pepper).
There is no better way ( according to us) to taste this amazing cut of meat. We love to cook it this way, as the meat stay juicy on the inside and crunchy on the outside. The tenderness of this premium cut of meat with it’s natural fat wrapped within a delicious crust still moist and flavored from the mixture of spices. Each single piece of meat is full of outstanding flavor, with the perfect balance of fat, heat, sweetness, and smokiness, leaving you satisfied with every bite.
What you will need to replicate this dish our way in your own kitchen :
A 4/6 organic rack of rib 5 large potatoes
1 bulb of garlic
1 tablespoon of cayenne pepper
2 teaspoons of ground cumin
1 tablespoon of sweet paprika
3 teaspoons of Adobo seasoning
Freshly ground black pepper
This is the finished dish after roasting in the oven for 1 hour and 40 minutes at 200 °C
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Just the right ingredients on hand to fix an amazing, delicious, fulfilling and rustic sandwich. Some fresh organic Pork Sausage with fennel seeds, some Shitake Mushrooms and a loaf of freshly baked Sourdough Bread.
The sausage cooked until golden brown in the oven in its own flavorful juices, the mushrooms shallow fried with extra virgin olive oil, white onions, garlic, chili powder and sweet paprika. The bread just needed to be gently sliced. As condiment we used some spreadable paste made with Nduja sausage from the Calabria region in Southern Italy which is probably one of the spiciest spread you can find in Italy that has in every single bite the natural heat from some spicy and sharp red peppers.
The finished dish nothing fancy, the focus tonight was on flavor my friends!
With our flavor boasting sandwich we decided to drink a nice and crisp,13% alcohol content, glass of red from Sicilian grapes IGT produced in the wineyards in the province of Palermo.
Enjoy as we did!
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I wanted to cook something quick after a long day at work, luckily enough I had some organic Pork Loin cooked down with fresh peas, potatoes, carrots and thyme sitting there that someone else in the family had for lunch ( lucky them!) I didn’t feel just having a previous cooked lovely meal, I had to put my spin on it, so I’ve decided to turn an already amazing dish into an equal impressive sandwich.
I warmed the strips of pork in some extra virgin olive oil, adding some garlic purée and few chilli flakes, finishing the dish off with some drops of vegetables stock to keep the already moist meat softer. I have made a delightful sandwich with the warm ingredients using some all-wheat panini freshly naked from the local bakery. I’ve garnished the sandwich off with some paprika flavored mayo. Just wow at every single bite.
I have accompanied this “panino” with a glass of Merlot red wine from the Veneto region, a decent red wine with 11% alcohol content that we often use to serve with our favorite antipasti, cheeses board and cold cuts. It was a quick fix but really fulfilling indeed! Enjoy.
Tuesday night dinner… Let’s see what to cook tonight!
For us Pork chops are always good, no matter how we cook them, but the way we prepare them tonight made this delicious cut of meat even better if possible! We pan-fried lean chops in extra virgin olive oil after dusting them in seasoned flour. To add an extra depth to the dish we added some sliced organic champignon mushrooms, garlic, black pepper and sweet paprika.
As side dish we’ve chosen another all-time favorite, organic mash potatoes seasoned with rock salt cooked with unsalted butter and bits of prosciutto, finishing them off with a dash of freshly grounded black pepper.
The end result a dish with a variety of flavors going from the tenderness of the meat, the earthiness of the mushrooms and the unbeatable creaminess of the mash.We have paired this dish with a generous glass of Aglianico “Trigaio” from the well known wine yards “Feudi di San Gregorio”.
Tonight’s meal was a super-charged pork burger with eggplant chips and crunchy strips of organic bacon. The patties have been prepared with organic mince pork made of both lean and marble cuts, adobo, chilli flakes, black pepper, rock salt, and brushed with fresh garlic flavor extra virgin olive oil. The eggplants were cut into round slices, seasoned with rock salt, and black pepper, brushed with garlic e.v.o.o and baked until crispy. The bacon strips have been crisped up under the broiler until crunchy and delicious.
We have assembled this delicious combo of flavor with fresh onions, a salad mix made of lettuce and arugula and a dollop of organic mayo. Just perfect!
We paired this with a glass of white wine, and we’ve choosen an Asprinio Di Aversa Vite Maritata DOC, an interesting white from the Campania region made from a grape that can only be found in the area identified as the “Agro Aversano” in the Caserta province. This superb wine deserve a post by itself which will follow shortly, so keep following us on our main blog bareginger.com and don’t forget our social pages and our articles featured on the Blogher platform.
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Tonight’s meal was a really rustic yet a really delicious combination of ingreadiends, baked all together without adding that much seasoning as the various ingredients were busting with flavors already!
First of all, one of our all time favorite Pork Sausage with fennel seeds,made with organic pork,salt and black pepper. To accompany this delicious cut of meat we’ve choosen two lovely side dishes Potatoes Rosti made with baking potato just seasoned to taste with sea salt and black pepper and a hint of rosemary. The other side we’ve choosen was a Cheese and Leeks mini-pie this made from little parcels of puff pastry filled with a mixture of cream cheese, leeks finely minced and egg yolk mixed in to blend the parcel’s filling.
A very enjoyable dinner, we hope you enjoy it too!
One of our favorite rice recipe is “Dirty Rice” with our personal spin on it. As usual we try to give our own twist on simple and common dishes. This particular one is made using “Parboiled” rice mixed with minced pork previously cooked down in chilli flakes flavored extra virgin olive oil, garlic paste, paprika, and adobo with a touch of balsamic vinegar-based ketchup and sweet peas.
We paired this dish with a bottle of 2014 “Novello” from Toscana, Vino Novello, Italian for ‘young wine‘, is a light, fruity, red wine produced throughout the peninsula, Novello is similar to its French cousin “Beaujolais” in taste, body and color, but is produced using several grape varieties with a more simple fermentation process.