Sat Sefaz Sp Recipes

SALT AND PEPPER RIBS

Steps:

• Preheat oven to 300 degrees.
• Combine the salt, pepper and garlic powder together in a bowl.
• Place the ribs on a lightly oiled baking sheet.
• Sprinkle the ribs with the salt mixture.
• Bake for at least 2 1/2 hours, until the meat is pulling off of the bone.
• Heat the sesame oil in a skillet over medium heat then add the garlic and onions.
• Cook until the garlic has browned slightly.
• You have two options here:
• Option 1: If you want to brown the green onions for a deeper flavour ( shown in my photos) then take the ribs out and place on top of the stove. Pour/brush the oil and garlic mixture over the ribs, then return to the oven. Cook until the onions are the desired flavour. Remove, sprinkle with a little extra salt and serve.
• Option 2: Remove the ribs and brush/pour the oil and garlic mixture all over them. Serve immediately.
• Place ribs on a serving platter, spooning any leftover garlic oil over the top.
• Serve and enjoy!

SHEET-PAN ROASTED FISH WITH SWEET PEPPERS

Steps:

• Heat oven to 400 degrees. Pull 1 tablespoon thyme leaves off the bunch and finely chop.
• Season fish all over with a large pinch or two of salt and pepper and rub with chopped thyme leaves. Let rest at room temperature while you prepare peppers.
• Spread peppers on a rimmed sheet pan, and toss with 1 1/2 tablespoons oil, 1/2 teaspoon salt and the black pepper to taste. Top peppers with the remaining thyme sprigs. Roast, tossing occasionally, until peppers are softened and golden at the edges, 15 to 20 minutes.
• Increase oven temperature to 500 degrees. Push peppers to the edges of the pan, clearing a space in the center. Lay fish out on that empty space and drizzle with oil. Scatter olives over the top of fish and peppers. Roast until fish turns opaque and is just cooked through, 6 to 10 minutes.
• Meanwhile, make a vinaigrette by combining vinegar, garlic and a pinch of salt in a bowl. Whisk in remaining 3 tablespoons olive oil, then whisk in parsley. Taste and add more salt or vinegar, or both, if needed. Serve fish and peppers drizzled with vinaigrette.