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Maple Glazed Ribs

Thanks to our departing friends we had some previously frozen ribs to cook. Since I only got them in the afternoon and they were already partially thawed, I had to cook them! Yes, according to the USDA Safe Food Handling website, I could have re-frozen it! If in doubt about safe food handling check the site yourself…

http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/freezing-and-food-safety/ct_index 

Refreezing
Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through thawing. After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods. If previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion. Freeze leftovers within 3-4 days. Do not refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90 °F.

My reason for checking the site was that I just recently watched a programme on CBC which identified problems in restaurants as a result of improper handling…wash your hands in hot water before you start this recipe and especially when you are handling the raw ribs! Follow this link for more info – http://www.cbc.ca/player/Shows/Shows/Marketplace/Season+41/ID/2448613655/

So here’s the recipe…

Maple Glazed Spare Ribs
3 lb. baby back ribs
¾ cup maple syrup (what true Canadian has no maple syrup in the cupboard?)
2 T. catsup
2 T. brown sugar
1 T. Worcestershire sauce
½ tsp. salt
½ tsp. dry mustard

Cut ribs into serving sized pieces. Place in roasting pan. Roast at 425F (220 C) for 30 minutes.
In small saucepan, combine remaining ingredients and bring to boil. Pour over ribs after 30 minutes and bake uncovered at 325 F (160 C) for about an hour or until tender. Turn ribs occasionally during cooking.
Makes 6 to 8 servings.

Spinach & Feta Stuffed Salmon

We are back from our three week trip and an overnight trip to our friend Valerie’s Pickled Onion in Santa Elena. In celebration of her birthday, we prepared this incredible stuffed salmon! Originally prepared by our favourite TV Chef Stefano Faita (Canadian), we think you will agree it is a special dish! For more wonderful recipes, visit his website – www.cbc.ca/inthekitchen

Spinach & Feta Stuffed Salmon     Yield: 4 to 6 servings.

INGREDIENTS

1 side of salmon (about 2 pounds)
Olive oil, as needed
1 (5-ounce) bag baby spinach
2 garlic cloves, finely chopped
1 large shallot, finely chopped
2 tbsp. chopped dill
4 to 5 ounces feta cheese, crumbled (about 1/2 cup)
2 tsp. lemon zest (optional)
Salt and freshly ground pepper, to taste
1/2 lemon, sliced and each slice cut in half

Dill and Caper Sauce
1 cup yogurt
2 tbsp. chopped fresh dill
1 tsp. Dijon mustard
2 tbsp. capers
Squeeze of fresh lemon juice
1 tsp. honey
2 tbsp. extra virgin olive oil
Salt and freshly ground pepper, to taste

PREPARATION        Preheat oven to 400 degrees F.

Add 1 tbsp. olive oil to a large sauté pan over medium high heat. Add spinach and sauté in olive oil just until starts to wilt. Let cool and squeeze out excess liquid. Add spinach, garlic, shallot, dill, feta, lemon zest, salt and pepper, and 2 tbsp. olive oil to a bowl. Stir to combine.

Trim the very end of salmon tail and reserve for another use. Cut salmon in half.

Take one of the salmon halves and score the skin side in 1 1/2-inch intervals. Set aside.

Add the other salmon half to a parchment-lined baking sheet, skin side down. Spread evenly with the spinach and feta stuffing. Cover with the remaining salmon half, scored side up.

Fill score marks with lemon slices. Season with salt and pepper and drizzle with 1 tbsp. olive oil.

Bake until salmon reaches internal temperature of 140 degrees F., about 15 to 20 minutes, depending on thickness of fish. Serve with Dill and Caper Sauce.

Dill and Caper Sauce
Add yogurt, dill, Dijon mustard, capers, lemon juice, honey, olive oil, and salt and pepper to a bowl. Stir to combine. Taste and adjust for seasoning.