MiaMas Dinner

Since Ms. Mia's birthday falls on Christmas her family celebrates by letting her pick what they're eating for dinner. This year, Mia went southern. Well, her version of southern that is. 

She also celebrates by sending me photos in the middle of the night and taunting me with things I won't be eating. At least she's nice enough to send the recipe so that we can make this dinner if we so choose. 

I've never heard of cherry ribs but it sounds great. Miamas also included Frank's Red Beans and a chocolate ganache cheesecake, Mia celebrates in style!

I don't really cook ribs, I love them but when I buy pork ribs I cut it up to use for soups. These ribs look so delicious and sounds so good that I might try and make them this week before the new year and the healthy eating really kicks in. I don't think Nancy will mind. 

CHERRY  RIBS

Ingredients

5 - 6 lbs pork ribs

1 teaspoon kosher salt

1 teaspoon garlic powder

1 teaspoon onion powder

2 teaspoons ground ginger

1 teaspoon cayenne pepper

1 teaspoon black pepper

1 can Dr. Pepper

2 cups cherry preserves

1 cup  your favorite BBQ sauce

aluminum tray / deep pan to marinade ribs in

Directions

1. Combine  dry ingredients in bowl and rub into ribs

2.  Combine BBQ sauce and  Dr. Pepper, pour over ribs and cover.

3. Refrigerate overnight it that's not possible refrigerate for at least 2 hours.

4. Pre-heat oven to 350

5.  Place ribs in baking pan, pour marinade into a  2 qt  sauce pan.

6. Bake ribs  for about 1 1/2 hours or until tender.

While the ribs are baking  heat marinade mixture to boiling; reduce heat to low and simmer for about 45 minutes or until mixture has thickened to consistency of BBQ sauce.   10 - 15 minutes before ribs are done glaze ribs (both sides) with marinade mixture.  When cooking time has elapsed turn off oven and let ribs sit in oven for 30 minutes before serving. 

Frank's Red Beans (serve w/white rice)

1 Smoked turkey leg (or wing) or ham hock

1 Pound Smoked Sausage

1 Pound Camellia red beans

1 Onion; chopped

1 Bell pepper; chopped

2 Celery stalks, chopped

1 Tablespoon Paprika

3 Bay leaves

1-1/2 Teaspoon Thyme; dried

1 teaspoon Sage

2 Garlic cloves; crushed

1 teaspoon garlic powder

1 teaspoon Oregano; dried

2 teaspoon Louisiana hot sauce

1 teaspoon Cayenne pepper

1 teaspoon Black Pepper

2 teaspoon Parsley (but it’s better with about ½ cup fresh chopped parsley)

Salt to taste

Directions

Cover the beans by about an inch with water and allow to stand overnight in a big pot. (or place the beans in water and bring to a boil, remove from heat and let stand at least 2 hours). Some people like to drain the beans, but I don’t. Make sure beans are covered by about an inch of water, then bring beans to a boil.

Meanwhile, sauté the onion, garlic, celery, and bell pepper and add to the beans. Brown the sausage and add it to the beans also.

Replenish the water, if needed, just covering the beans. Add the turkey leg, Bay leaves, thyme, sage, oregano, salt, and pepper.

Cook on low heat for about 2 to 3 hours. Stir occasionally and add additional water as needed.

Mash a cup of the beans to make a paste, if you need to, and return to the pot. Remove the bay leaves. Add the hot sauce, paprika, parsley, and cayenne.

The beans should be tender as they simmer for about another 1 or 2 hours. Serve over the rice.

Some people like to go through taking the ham from the hocks, but I just leave them in there if I use ham hocks.

Mia says these beans taste exactly like she has in New Orleans. 

Mag's Chocolate Ganache Cheesecake

Ingredients

20  Chocolate Graham crackers (crushed)

1 stick of butter

4 (8oz ea.) pkgs Cream Cheese

1 1/2 cups sugar

3/4 cup heavy cream

1 cup sour cream

4 eggs

1 teaspoon Vanilla extract

9 - 10 inch Springform pan

Directions

1. Preheat oven to 350 degrees . Grease a 9 inch springform pan.

2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.

3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.

4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Ganache

12 oz  semi-sweet chocolate chips

1 cup Heavy cream

2 tablespoons Grand Marnier  ( you can also use amaretto or dark rum )

Directions

1. Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil. When the cream has come to a boil, pour over the chocolate chips, and whisk until smooth. Stir in the liquor.

2. Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

I'm not a huge cheesecake eater, it used to be one of my favorite desserts but now it's a bit heavy for me, that being said, this looks scrumptious and I might have to make it sometime for my sister, Kathy, I know she would love this!

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About Leiha

I love to eat and sleep. One thing is more fun to blog about than the other. In between eating and sleeping I love to travel, spend time with my family and talk about myself. :)