Mystery Box #3
I’m sure by now you have got the gist of our adventures with the Mystery Boxes. Going into week three, we both were still so excited! Each week we find ourselves saying “it’s almost Tuesday!” throughout the week or, something along those lines.
Adulting duties are done and afternoon rolls around. “You ready?” Jesse calls from the other room. I close my laptop and head to the office where he’s already got the updated program pulled up.
Each week I find myself almost anxious to see what ingredients we get. With the screen scrolling at a million miles an hour “BAM” a click of the mouse and there they are
Pork ribs
red lentils
milk
Though I absolutely LOVE ribs and am drooling at the thought. My mind draws a blank. We both repeat “bam” a few times with a confused inflection. It’s obvious neither one of us has a clear or immediate idea.
We arrive at the grocery store and I begin to stroll aimlessly through the fruits and veggies. I’m stuck. It’s as if I have the devil on one shoulder eagerly shouting “just do BBQ.” But that sweet angel on the other is whispering sweetly in my ear, “do something unique!” I continue grabbing some random components in produce and praying that my imagination will get with the program and give me something good.
Looking at the ribs, it’s a no brainer I am grabbing the baby backs and just as I reach for them… a loud stomach grumble! Hunger hit and my imaginary acquaintances seize.
Back to the kitchen, we both set up our workspace and begin preparing. I start by removing the membrane from my baby backs and caking on the flavors before placing on the stove for a quick sizzle and sear before and then into the oven where they’ll finish their cook.
I have a second pan heating with tomato paste, milk, and garlic. Then placing an array of veggies into the same pan to cook thoroughly. Once done, I split half and place into blender to create a sauce. Adding a bit of an acid kick to the dish, a splash of lemon to my lentils and….
In fear of boring y’all with this I’ll skip to the fun part.
Today I’ve made for you a pan seared and oven roasted pork rib with mediterranean spices on top of a vegetable medley and lemon lentils served with a side of Mediterranean inspired “bbq” sauce.
It seemed like Jesse’s dish came together much more clearly. Flavors all on point! A Jamaican inspired curry on a bed of lentils and rice. Absolutely delicious.
I’ll save myself from the votes this week as there was a clear winner for a composed and thought out dish. I can hear Chef Ramsay, “please place your apron on your bench and leave the Master Chef kitchen”
Womp womp! BUT this isn’t Master Chef and we’ll be back next week…stay hungry :)
