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Quote from my boyfriend .........." darling, leaning against the ribs St-Hubert humm''quite a compliment is not it ? next goal, beyond the ribs St-Hubert, if feasible :-)))))

Source: I drew this wonderful recipe on the blog: my favorite recipes Pixel
http://recettesdepixel.blogspot.com/ , but also on the wonderful blog of Isa:

http://lesgourmandisesdisa.blogspot.com/

Ingredients:

4 pounds spareribs Back

1 cup (250 ml) of water

1 cup (180g) firmly packed brown sugar

3 tablespoons ketchup or chili sauce

3 tablespoons soy sauce

1 teaspoon dry mustard

1 tablespoon of arrowrot (J have replaced by the same amount of cornstarch)

1 / 4 cup (60 ml) red wine vinegar (I used rice vinegar)

1 / 3 cup (80 ml) sauce Worcestershire (I still had only 2 tablespoons. tbsp approx)

1 teaspoon chili powder

1 box of 5.5 oz (154 g) tomato paste

Method: Mix all the ingredients except the ribs. Remove the membranes under the ribs and boil the ribs for 1 h in a court bouillon. Place in a baking dish, coat with sauce. Cover foil and cook 3 hours at 300 degrees F. I have returned several times during cooking and removed the aluminum within 2 hours of cooking so that the ribs are well caramelized.

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linguini cream sauce Hamburger

Ingredients:
-3 / 4 box of linguini
-About 250 ml of choice wild mushrooms (portobello, oyster)
-About 250 ml cream 15% (cooked)
-150 to 200 ml of dried tomatoes
-150 to 200 ml of shallots
-150 g pancetta (I used bacon)
-5 ml crushed garlic
-Approximately 45 ml grated Parmesan
-Pepper to taste Basil leaves
-
Method:
- Cut the mushrooms into strips. Cut the pancetta into cubes. Cut dried tomatoes into pieces. Finely chop shallots .- In a skillet, cook the pancetta until crisp. Add mushrooms and stir (add more sensitive to the very end). Add shallots and sundried tomatoes. Finish with more mushrooms if you avez.Ajouter garlic. - Deglaze with the cream Add the Parmesan and pepper and simmer .- Pour sauce over pasta that has cooked and oiled. Add a little parmesan and some basil leaves. Serve immediately.

Source: Nicolas Moreau

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pork, grilled peppers mayonnaise cake

1 egg 1 / 2 cup plain breadcrumbs

1 / 4 cup chopped onion (not set)

1 / 3 cup chopped red peppers 2 tablespoons

tablespoon parsley

1 / 2 c. teaspoon hot pepper flakes (not set)

salt and pepper 2 tablespoons

tablespoons pamesan

1 1 / 2 pound ground chicken or pork

1 / 4 cup barbecue sauce

4 hamburger buns

1 / 2 avocado sliced

tomato slices lettuce

In a bowl, combine egg, bread crumbs, chopped onion, pepper, parsley flakes pepper, salt and pepper. Add Parmesan cheese, ground pork and bbq sauce. Mix well and cook meatballs in BBQ from 10 to 12 minutes. Toast buns and serve with mayonnaise and remaining ingredients.

Mayonnaise Roasted Pepper

1 / 2 cup mayonnaise
1 / 4 cup roasted red peppers on the barbecue
pepper

In a food processor, blend all ingredients until smooth.

source: book Boost p.238