Delicious Messy Fun Pork Ribs of the Day

INGREDIENTS

• 2 x 1-1.25kg racks of meaty free-range British pork ribs

For the marmalade glaze

• 225g marmalade
• 3 fat garlic cloves, crushed
• ½ tsp cayenne pepper
• 2 tsp finely chopped rosemary
• 1½ tbsp Dijon mustard
• 3 tbsp tomato purée
• 3 tbsp orange or lemon juice
• ¾ tsp each salt and black pepper

01. Heat the oven to 190°C/fan170°C/gas 5. Lay the rib racks in an oiled, foil-lined roasting tin (or 2 small tins) and roast for 60 minutes, turning once. Meanwhile, mix together all the ingredients for the marmalade glaze.
02. When the ribs are cooked, pour any fatty juices away from the tin(s). Brush one side of the ribs generously with the glaze and return them to the oven for 10 minutes. Turn, brush with more glaze and cook for 10 minutes more, then brush all over with the glaze, turn again and cook for 10 minutes two more times until the ribs are sticky, brown, and tender.
03. Brush the ribs with the leftover glaze. Cover with foil and leave somewhere warm to rest for 5-10 minutes. To serve, slice between the bones to separate the ribs and pile onto a board or warm serving dish.

Preparing Iced Tea without Boiling Water

For every 1 quart of water, add 4 tea bags or 1 tablespoon (8-10g) of loose-leaf tea. Combine the water and tea into a resealable container and place in the fridge, steeping only for 5 hours for the best flavor. After 5 hours, remove the tea bags or strain.

If you want to sweeten your cold-brewed tea, make a simple syrup. This will allow the sugar to sweeten the tea rather than just collecting on the bottom of your cup.

Simple syrup: combine equal parts of sugar and water (e.g. 1 cup water to 1 cup of sugar; yields about 1.5 cups of simple syrup) in a saucepan, and heat on the stove until the sugar has dissolved completely. Let it cool, then add to taste your tea. You can also get creative and add flavoring to the simple syrup by adding fresh herbs or other ingredients after the sugar has dissolved and you’ve removed the syrup from the stove. For example, you could add mint, rosemary, ginger, vanilla, or citrus peel. Let the extra ingredients steep in the syrup while the syrup cools, then remove (leaving in the flavoring ingredients will shorten the syrup’s shelf life).

Delicious Messy Fun Food Cheesy Shrimp Tacos

INGREDIENTS

• 12ounces (2 medium-small round or 4 or 5 plum) ripe tomatoes, cut into ¼-inch pieces
• Fresh serrano chiles to taste, (roughly 3 to 5), or even more if you like it really picante), stemmed, seeded if you wish, and finely chopped
• 1/4cup chopped cilantro, thick bottom stems removed
• 1 large garlic clove, peeled and very finely chopped
• 1 small white onion, finely chopped
• 1tablespoon Mexican hot sauce (such as Valentina or Tamazula), plus extra for serving
• 1tablespoon ketchup
• 2teaspoons fresh lime juice (optional, but you might like the zing it adds)
• Salt
• About 1/3cup vegetable oil, divided use
• 1pound small shrimp, peeled, deveined if you wish, and chopped into pieces a little smaller than ½ inch
• 15 corn tortillas
• 8ounces shredded Mexican melting cheese (full-flavored Chihuahua or Jack cheese work best)

Making the” salsa. Scoop the tomatoes, chiles, cilantro, garlic, and white onion into a bowl and mix well. Stir in the hot sauce, ketchup, and optional lime juice. Taste and season with salt, usually about a scant teaspoon.

Making the shrimp filling. Heat a very large (12-inch), heavy skillet—nonstick works really well—over medium-high. Pour in 2 tablespoons of the oil and when it is hot, add the “salsa” vegetables. Cook, stirring regularly, until everything softens together, about 5 minutes. Scoop in the shrimp and stir until they are barely cooked through (they can still be slightly translucent at the center)—about 3 minutes. Scoop the shrimp mixture into a bowl, wash and dry the skillet, and return it to medium heat.

Assembling the encamaronadas. Heavily film the bottom of the skillet with oil.

When hot, lay in a tortilla. After a few seconds, flip it, then scatter a couple of tablespoons of shredded cheese over one side, and top with a generous tablespoon of the filling. Use tongs to fold the uncovered part of the tortilla over the filling, forming a turnover. Gently press flat. Continue to make encamaronadas in the same fashion until the skillet is full, frying them until crisp—2 to 3 minutes per side. As they become crisp, remove them to a plate lined with paper towels. Serve right away with more Mexican hot sauce.

Strawberry Fiesta Messy Delicious Food To Bring A Smile To Your Face

My strawberries are thriving. They love the weather in my neck of the woods and they rip fast, so I have tons of them every day. It’s so much fun! This year I fertilized them naturally with leaves from my banana trees and other sustainable methods I have; maybe that’s why they are so happy.

ONE OF MY STRAWBERRY PLANTS   😍

I have so many that now I have to figure out a way to feed the family with them so no strawberry goes to waste. Well, my hens eat them when for some reason they go bad. Usually, I eat them fresh right off the plant, in shakes, I make refreshing drinks, jam, popsicles, shortcakes, and even salads.

I PICKED ABOUT A GALLON OF STRAWBERRIES TODAY! 💪

NOW IT’S TIME TO EAT! 👍

GRAHAM CRACKERS AND STRAWBERRY PARFAIT

HOW ABOUT THIS DELICIOUS SALAD? YUMMY! 👌

…OR SOME STRAWBERRY CREPES MAYBE? 🍓

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