All Purpose Salt & Pepper Blend

I discover that a rib rub actually makes an excellent everyday seasoning.

A few weeks ago, I watched a cooking video titled “Salt & Pepper Spare Ribs” by Allrecipes.com‘s Chef John. Although Chef John’s sing-songy narration drives me bonkers, he shares a lot of good recipes and this was definitely one of them. (You can find the recipe without listening to his voice here.) I made the ribs, using baby backs because St. Louis (which I prefer) weren’t available, and they were great.

I did find myself with some extra rub after preparing the ribs. (Baby backs are smaller than St. Louis.) I put it in a jar in my pantry. This morning, on a whim, I sprinkled some on my breakfast scramble. Today, that included bacon; onions, yellow squash, and potatoes from my garden; spinach; and tomatoes with an egg on top. The small amount of “rib rub” I put on my breakfast really made the flavor explode. I regret not putting more on. (Tomorrow is another day.)

The blend is easy. Just mix these five ingredients together:

  • Ingredients
    Just five ingredients. Can’t get any easier than that!

    4 teaspoons kosher salt. I actually used regular iodized salt, which is I had in my pantry and wanted to use up.

  • 1 tablespoon freshly ground black pepper. Sadly my pepper mill doesn’t properly grind pepper — it cracks it. Not what I wanted in this recipe so I used pre-ground pepper. (Do not use flake pepper. Ever. If you have any, throw it away. It’s garbage.)
  • 1 teaspoon freshly ground white pepper. I wouldn’t even know where to buy white peppercorns in the rural area where I live. I consider myself lucky to find ground white pepper so that’s what I used.
  • 1 teaspoon cayenne pepper. I’ll admit I used a little less than this because I don’t like super spicy food. The ribs were definitely spicy enough for me.
  • 1/2 teaspoon garlic powder. Honestly, I think this is what made it so good on my breakfast.

Put it in a jar that you can seal tightly. I try to save spice jars with sprinkle tops just for this purpose. Then use it on anything you would normally sprinkle with salt and pepper. You won’t be disappointed.

That rib recipe won’t disappoint you, either. It’s especially good if you don’t have a smoker or just want something different. It can’t be any easier to make.

Instant Pot Pork, Cabbage, Apples, & Onions

Quick and healthy Instant Pot meal.

I made this yesterday. It’s a recipe I dreamed up and it came out great!

Ingredients:

I listed them in the title, but here are the details:

  • 1-2 tablespoons oil. I used light olive oil because I only buy olive oil. I use regular when I want the olive oil taste and light when I just need some oil.
  • Pork loin or tenderloin. I’ve said before that pressure cooking pork tenderloin is a waste of a good cut of meat — it’s much better grilled — but that’s what I had and that’s what I used. I used one of the two tenderloins in the package because I also used my smaller Instant Pot and, let’s face it, I’m feeding a party of one. If I wanted to make more, I could have used both tenderloins.
  • Salt and pepper. I use coarsely fresh ground sea salt and pepper.
  • Onion. I used one large one, cut into narrow wedges. If you cut it too small, it “melts” while pressure cooking.
  • Cabbage. I used half a cabbage because (again) I was cooking for one in a small Instant Pot. I cut it in half, removed the core, and cut that half in half. If you’re cooking for more in a regular sized Instant Pot, use the whole thing, cored and quartered.
  • Apples. I used 2 gala apples. I’d bought them and they were terrible for snacking. Kind of soft and mealy. Not crisp like you’d want an apple. I had two choices: cook with them or give them to my chickens. I peeled and cored these (saving peels and cores for my chickens) and cut them into 1/8 wedges.

Instructions:

  1. Heat the oil in the Instant Pot on Sauté.
  2. Generously salt and pepper all sides of the pork.
  3. Brown all sides of the pork. (Because I used a small Instant Pot, I cut the pork tenderloin in half so it would fit better.) This should take 5-10 minutes.
  4. Remove pork from the Instant Pot and turn it off.
  5. Add onions, apples, pork, and cabbage in that order. (In my case, I could barely get the lid on when it was done.) Do not add any liquid.
  6. Seal the lid and set the Instant Pot on Manual (or Pressure, depending on the model) for 30 minutes. Make sure the steam vent is closed.
  7. Clean up the kitchen. You shouldn’t have much of a mess. Cutting board? Knife? Don’t forget to wash your hands!
  8. When the 30 minutes is up, wait 10 minutes and then carefully release the steam and open the pot.
  9. Remove the pork and slice into 1 to 1-1/2 inch slices. Serve with vegetables and the juice created in the pot by cooking them.

You’re welcome.

This made enough for me for at least 2 meals. I suppose I could eat it with rice, but I’m really trying to minimize carbs and there’s quite enough in the apples and onions.

Yourphotohere
Oh, you want a photo? I didn’t take one. But if you make this and send me a photo of it on Twitter (@mlanger), I’ll put it in this blog post.

Snowbirding 2020 Postcards: Arizona Airplane Flight

I get to ride in the back seat of a small plane behind two generations of pilots.

I spent the last day in January at Falcon Field airport in Mesa, AZ, hanging around with some friends who own a flight school. A highlight of the day was a trip up to Payson, AZ in a Cessna 182 for lunch with my friend Woody and his newly minted private pilot daughter Lindsay.

I’m not a big fan of small airplanes, partly because you can feel turbulence so much more in a plane than a helicopter and partly because I’d spent more time than I wanted to as a passenger in my wasband’s Grumman Tiger with him at the controls. He was a nervous pilot who constantly chased the RPM with the throttle in flight and didn’t let me talk if the air wasn’t perfectly calm. I often got the impression that he was overwhelmed with the task and, because of that, I was never really confident of his skills. Since I don’t fly airplanes, takeoffs (with a stall horn blaring) and landings (which were seldom on the runway centerline) terrified me. I may have screamed once on a particularly bad landing in Wickenburg.

Painted Tower
Back at Falcon Field, I managed to get a halfway decent shot of the artwork painted on the Falcon Field tower, which is visible from the runway.

Fortunately, I have a lot of pilot friends with a lot more experience and, therefore, skills and confidence. Woody is one of these friends. A retired airline pilot who loves to fly, Woody has flown a wide range of aircraft, from tiny Pipers and Cessnas to Boeing and Airbus airliners to Robinson and Schweizer helicopters. If you follow my FlyingMAir channel on YouTube, you may have seen him showing off the King Air he flew up to Washington with his dog and another pilot to spend a week with me. In the past 8 years or so, I’ve flown with plenty of experienced airplane pilots like Woody and I find it an enjoyable, worry-free experience — as long as the turbulence isn’t too bad.

So when Woody invited me to join him and his daughter for a flight up to Payson for lunch, I was all in. They were flying our friend Jan’s Cessna 182, which was a complex airplane. Lindsay had just gotten her private pilot certificate and was on a training path to become an airline pilot. She needed to build experience and get endorsements for a variety of airplane types and the complex Cessna was the first challenge. She sat on the left (the pilot seat in most planes) and Woody sat on the right. I sat in back, which was surprisingly roomy.

Jan's Cessna 182
Jan’s Cessna 182.

The flight was uneventful, although there was just enough turbulence to remind me that I was in a small plane. Woody let Lindsay do all the flying, providing firm instruction when needed but never touching the controls. Lindsay was focused and trying hard to do everything perfectly, but she had the air of someone who was knowledgeable and confident. Our landing in Payson was a bit bumpy, but she greased it back in Mesa. I didn’t hear a stall horn once. Along the way, I was reminded about how poor the visibility is our the front of an airplane with that big fat engine and propeller blocking the view.

Lindsay Takes Off
Lindsay and Woody, side by side on takeoff at Falcon Field. I think Woody was really proud of her — and he should be!

Bartlett Lake
I took pictures and shot video all the way up to Payson and back. I’m not sure, but I think this might be Bartlett Lake along the Verde River.

We parked and got out at Payson, which, because of its higher elevation, was a lot cooler than the Phoenix area. We went into the nearly deserted airport restaurant and had lunch. My patty melt was delicious and huge; I took half in a to-go box. We wanted to buy t-shirts, but they only had size Small left.

Payson Airport Restaurant
The restaurant at the airport was nearly empty when we arrived.

We headed back to Mesa right after lunch — there wasn’t anything else to do at the airport. I got a chance to admire Lindsay’s radio skills. I was a little envious. She was so young, with her whole life ahead of her and a dad to help guide her into an interesting and rewarding career. I complemented her on her flying skills and wished her the best of luck with her training and future.

Snowbirding 2020 Postcards: Lunch at Chompy’s

Pastrami, corned beef, and tongue on rye.

I won’t deny it: there are some things about New York that I really miss. One of them is having a good deli sandwich. A sandwich with more meat than bread, which is remarkably rare west of the Mississippi.

That’s why I was thrilled when my friend Cheryl suggested Chompy’s in Scottsdale for lunch the day I came to visit her. Finally! I could treat myself to a good deli sandwich.

Corned Beef, Pastrami, and Tongue Sandwich
This is HALF of a corned beef, pastrami, and tongue on rye sandwich. I ordered it with a cup of excellent matzo ball soup.

The last time I had a sandwich this good, I was in a kosher deli on Manhattan’s lower east side. Memories!

Added bonus: the hostess was from Brooklyn and I could clearly hear it in her voice. In fact, she looked and sounded just like the actress Constance Zimmer in her Boston Legal TV show role.

Snowbirding 2020 Postcards: The Expired Food Grocery Store

Where old food goes when it leaves your supermarket.

This is one of the oddities of Quartzsite, AZ: a grocery store inside a tent that is filled with (mostly) food past its “best by” date.

Discount Grocery
The entrance to the Discount Grocery shop in Quartzsite just before Christmas.

This was very close to where I was camped for most of January so I went there a few times a week. It has mostly canned and packaged foods from the middle aisles of supermarkets.

Now anyone who knows me knows that I have always treated those “best by” dates as some sort of food expiration date. Recently, however, I’ve been educated about just how random those dates can be. And while I still prefer buying food that has that date way into the future, I’ve occasionally purchased (and eaten) food with old dates. This is where I’ve gotten it.

You can’t argue the prices. One year, I bought (and made) box after box of $1 coffee cake mix that was kicked out of the supermarket two or three months before. And those old crackers don’t taste bad with a smear of fresh cashew butter or brie on them. And does candy really expire?

Cheap Chocolate Chocolate Expiration Date
How could I resist Ghirardelli chocolate for just a buck? Hell, it was less than 2 months past its “best before” date. (It was fine.)

But what always surprised me was how some of the items weren’t past their “best by” dates at all. Like large cans of menudo (which I actually like) and canned peaches. And how about the 17-oz (500ml) bottle of organic extra virgin olive oil from Spain that won’t “expire” until August 2020? For $2? I thought it might be rancid, but it wasn’t. I’m still using it.

Anyway, you can find the Discount Grocery on the south side of Kuehn Street at Tyson Wells during the winter. I recommend it.