Yogurt and Harissa Marinade for Pork

Hooray, long weekend ahead and lots of grilling in our future! The weather is cooperating and I can smell the fruit wood smoke wafting into the kitchen window. I am so glad I thought ahead and marinated the bargain prices country ribs overnight and we have a weekend feast on a Tuesday.

On the foodie new front, I just read an article in the New York Times Food section that the US Department of Agriculture has lowered the recommended internal cooking temperature for pork down to 145º degrees from 160º. This is huge! No longer need we feel compelled to overcook this wonderful meat into medallions of dry, tough leather for fear of bacteria. These are modern times and it is legal to be juicy and show a little pink in the middle and I like it!

This recipe combines the cool of yogurt and hot of Harissa spread. If you haven't got Harissa, any spice will do, if you haven't got any spice, then God Bless You! (sung to the tune of Christmas is Coming)

On the Menu

Cucumber, Fennel, Radish Salad

Corn on the Cob

Country-Style Pork

On the Wine List:  Ten Acre 2008 Sonoma Coast Pinot Noir, 

Bella Vineyards and Wine Caves

Healdsburg, CA

Grilled Country-Style Pork

Yogurt Harissa Marinade for Country Pork
Marinate Overnight
Makes 1 Cup

Ingredients
4 good sized bone in country style pork ribs
1 cup plain yogurt
1 ½ tsp Harissa Spread
¼ cup Alton Brown’s Rub Number Nine

Prep
Premix Alton Brown’s Rub Number Nine  (makes a lot, store in refrigerator, last 3 months)
Blend yogurt and Harissa Spread together in a small bowl, taste and adjust for heat.

Directions
Rub each rib thoroughly with spice rub, then coat with yogurt mixture.
Place in large zipper plastic bag and refrigerate over night.
Cook on BBQ grill or in oven until about 145-150 degrees, let rest 3 minutes and serve.


Cook’s Tips and Info

If you don't have Harissa Spread, try substituting Sriracha Chili or Tabasco to taste.
Alton Brown's Backyard Baby Back Ribs - Rub Number Nine

About Christmas is Coming - Wikipedia

You can get Harissa Spread from Amazon or various other online stores. 

New York Times Cooking Temperature for Pork Is Lowered

CoCoNut Porter Sopa

The spring chills are still in the air with crisp breezes and bright sun sparkling during the day.  Yet, it is very cool on the coast in the evenings. Put your socks on kind of cold. So I'm thinking it is not too late in the season for a hearty soup bringing on the warmth like a welcome comfort blanket. 

In most things cooking I let the ingredients on hand dictate the outcome of any given meal. It is determining the possibilities that makes it all so darn fun.  Hidden in the downstairs refrigerator were three cans of Maui Brewing Companies CoCoNut Porter.  I first tried this on Maui at the brewery. (The canned version scored from BevMo.) Tonight's inspiration comes from the Silver Palate Beef Carbonnade recipe I've that prepared many times over the years and the fabulous Sopa at LaSalette, Sonoma.

A good 'ol beef chuck roast, sweet Vidalia onions, parsnips and bacon meld together into layers of  rich, velvety intensity. The CoCoNut Porter by itself has a chocolaty smooth flavor, with a hint of toasted coconuts and a back finish of coffee. Zounds! This Sopa is served with crusty day old french bread, mashed sweet and yukon potatoes.

Somewhere, pictured in my mind's eye is a Hawaiian shirt wearing person of Portuguese descent, holding up a pint and sending a wink my way. Aloha!

Chuck Roast is transformed into CoCoNut Porter Sopa!

Lunch Date 4 - Greek Style

Dolmas, Beef Gyros and Beer

I love this time of year when the annual food festivals appear on the calendar nearly every weekend from now until September. On the Central Coast we have our share of events; Artichoke, Garlic, Mushroom Festivals along with the Art and Wine weekends to pick and choose from. Most of these are run by volunteers as fundraisers for various charities and non-profits. Talk about your win-win situations! This Saturday, a quick fifteen minute drive took us to Greece. Parking on a side street, and a leisurely two block stroll and suddenly we were at a Greek Taverna. The lively music got us swaying before we could even see the blue and white flag flying over the Gyros concessionaire. Opa! The annual Greek Food Festival was in full swing in downtown Santa Cruz. Tables spilled over on the side lawn and filled the courtyard at the back of the church. Good luck finding a seat with the hundreds of happy festival go-ers with plates piled high with Moussaka, Dolmas, Gyros, Calamari, Spanakakopita, Greek Salads, Lamb Shanks and a host of traditional desserts. Good thing the organizers had built on "to-go" sections for take out!

Hospitality prevailed and we shared a table with a lovely family. My darling dear and I had the Beef Gyros with fresh tomatoes, red onion on soft pita, a few stuffed grape leaves (Dolmas) and finished with those addictive Loukoumades. Which are golden puffs of fried dough that are bathed in sweet syrup and sprinkled with cinnamon and walnuts, sometimes called Honey Balls.

Loukoumades

Special thanks to the legion of volunteers from Prophet Elias Church in Santa Cruz who recreated taverna style dining in their Mediterranean courtyard. We enjoyed the authentic, handcrafted Greek food, made with love. Wish us luck in winning the trip raffle!