MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Milk & Honey Ribs
Categories: Bbq, Pork, Dairy, Mushrooms
Yield: 4 Servings

2 Racks baby back ribs; 4-5 lb
1/4 c Extra-virgin olive oil
3/4 c Chopped rosemary leaves
3/4 c Chopped sage leaves
3 cl Garlic; peeled, chopped
Coarse sea salt & pepper
1/2 Sweet onion; thin sliced
2 Bay leaves
2 tb Red wine vinegar
1/2 c Honey
2 c Whole milk
1 c Heavy cream
1/2 lb Fresh porcini or cremini
- mushrooms; opt

If the butcher has not removed the membrane on the back
of each rib rack, gently pry it up by sliding a sharp
implement (like the tip of an instant-read thermometer)
under it, then lifting gently. Grab the membrane with a
paper towel and peel it off. Place the ribs in a baking
dish and rub them on both sides with 2 tablespoons of the
oil. Sprinkle both sides with rosemary, sage, garlic and
generous amounts of salt & pepper. Arrange onion under
and over the ribs, top each rack with a bay leaf, and
drizzle with the vinegar. Refrigerate, covered, 6 to
12 hours.

Heat the oven to 350ºF/175ºC. Pour the remaining oil
into a roasting pan large enough to hold the ribs side
by side. Put the pan in the oven for 5 minutes. Add the
ribs, rounded side up, along with the seasonings, onions
and garlic. Roast for 30 minutes. Drizzle with the honey
and roast 10 more minutes. Turn the ribs over and pour
the milk and cream over them. Roast for 1 more hour.

At this point, if using the mushrooms, wipe with a damp
paper towel and trim off the stem ends. Cut into 1/4"
slices. Turn the ribs over, rounded side up again.
Arrange the mushrooms on top. Spoon any pan juices over
the top and continue roasting, basting occasionally, 30
minutes to 1 hour more. If the meat starts to brown too
much, press a sheet of parchment paper or aluminum foil
on top.

When the ribs are cooked, the meat will have shrunk back
from the ends of the bones by 1/4" to 1/2" and the ribs
should be tender enough to pull apart with your fingers.
Cut the ribs into 1 or 2 bone sections and serve at once
with the optional roasted mushrooms.

Yield: 4 servings

Adapted from Cesare Giaccone; Osteria dei Cacciatori
Albaretto della Torre, Italy

From: http://www.nytimes.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Milk Pork
Categories: Pork, Dairy
Yield: 6 Servings

3 lb (1.5 kg) boned pork roast
6 cl Garlic; peeled, in slivers
Salt & pepper
2 tb Butter
1 lg Onion; halved
1 lg Carrot; halved
2 lg Rosemary branches
2 Bay leaves
4 c Whole milk
Generous handful chopped
- fresh chives and/or
- parsley; for garnish

Make small slits all over the meat with a sharp knife,
inserting a sliver of garlic into each as you go. (If
you can do this several hours or the night before
cooking, all the better.) Rub the meat all over with
salt and pepper. Heat the oven to 325oF/160oC.

Melt the butter in a deep, lidded casserole (cocotte),
and brown the meat well on all sides. Add the onion,
carrot, and herbs to the pot. Pour over the milk, and
bring to a simmer on the stovetop. Cover the dish and
transfer to the oven until tender, about 2 hours,
turning the meat at least once.

Remove the meat from the pot and wrap in foil to keep
warm. Remove the herbs, carrot, and onion and discard.
The cooking juices will be curdled - ugly - but this is
how they're meant to be. Boil them down to about a
cup/250 ml and puree with an immersion blender. Taste
and adjust the seasonings.

Carve the meat and arrange in a serving dish. Pour over
the sauce, sprinkle with the chives and/or parsley.

Serve.

http://www.foodtv.ca

Yield: 6 servings

Meal Master Format by Dave Drum - 07 June 2008

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