Boneless Braised Short Ribs Wrapped In Shiso

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Now playing: Ozzy Osbourne - No Bone Movies
via FoxyTunes


More Shiso from the garden! The green and red leaf variety sure can decorate a plate.

I was surprised to find Shiso growing wild in Missouri on a recent trip. The red leaf variety showed up here, there and everywhere.





I used some lovely fermented garlic, otherwise known as black garlic, in my BBQ sauce this time. The cloves have a nice, rich, truffle/balsamic flavour to them. I highly recommend trying some. Koreans use black garlic as a health food. Black garlic is rich in antioxidants.

Here are some links to how it is made:

http://blackgarlic.com/how-its-made
http://www.ehow.com/how_5902625_make-black-garlic.html



Asian Style BBQ sauce

1/3 c. tomato sauce
1/4 c. soy sauce
3 tbsp. rice wine vinegar
3 tsp. grated ginger
2 cloves black garlic
3 tbsp. siracha
1/4 c. honey
3 tsp. brown sugar
1 tsp. worchestershire sauce

Combine ingredients in a pan and slowly heat to a lightly bubbling mixture. Brush on ribs and/or use as a dip.

I also thinly sliced the black garlic and sprinkled on top of the finished ribs. Wrap in a Shiso leaf and enjoy!


(Just a side note, Lucie made the yellow platter.)


A little garden update via images:





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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato." - Lewis Grizzard

You Say Zucchini, I Say Courgette....

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Now playing: Stone Temple Pilots - Wicked Garden
via FoxyTunes

....You say cupcake, I say fairy cake....We all say chocolate cake.

First go pick 2 fresh courgettes from your garden, or the Farmer's market.




My sister who owns a Bed and Breakfast has had her recipes put into print. Her customers were asking for the recipes. She also added recipes from relatives, including me. There are recipes from Mom, Grandma, Great Grandma, aunts, nieces and nephews, etc. etc. She did a great job!





Here is the recipe I chose to make this time. The only difference is mine were made into fairy cakes with a malted milk icing. I am always sure to use dark chocolate, as well!

Malted Milk Icing:

1 sticks unsalted butter, at room temperature
3/4 c. icing sugar
2/3 c. malted milk powder
1/4 c. whole milk, at room temperature
dash of vanilla extract
dash of salt

Whip until smooth.




Of course, let the cakes cool before putting the icing on them. I didn't have any pastry bags on hand, so I plopped the icing on and used a pastry comb for mine this time. You can also sprinkle with more malted milk on top. My yield was 18 fairy cakes.



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The wildflowers and Morning Glories doing just fine, thank you.



3 kinds of Shiso- green, red and both. Also hops growing crazily.



Asparagus Peas- Get to try these finally!



A nice first harvest of tomatillos for some green chili very soon.



The tomato vines are hoaching with green orbs.



The first ripe tomato will be a lil yellow pear. One of my favs!



Sunflowers and beeeeeeeeees!



Lovely peppers are coming on.



Regular and Japanese pumpkins.



I had some help weeding the garden, Love it!



Cukes!




A couple of dinners worth of veggies.



Melons:



Japanese aubergines are doing great this year. Plenty of tempura eggplants! We also made a lovely batch of Baba Ghanoush recently.



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“If your knees aren't green by the end of the day, you ought to seriously re-examine your life.” -Bill Watterson