We had a really successful cooking day on Saturday. We went to our local farmers’ markets with a couple of general ideas of what we wanted to get but needed, of course, to see what was available and looked good. Both Holly and I love autumn, and the Philadelphia weather has begun to turn more fall-like and the farmers’ markets are starting to have more autumnal offerings. We noticed the week before that a couple of places had collard greens, so we returned this week with the notion that we would gets some greens and cook them up with some pork.
We found the greens and picked up a bunch of other veggies for the week at the markets, but we didn’t see the place that often has pork, so we headed over to Di Bruno Bros. to see what they had in the way of pork, as well as a few other things, such as a package of tortillas for our brunch. Di Bruno Bros. had a nice sale on pork ribs, so we opted for those.
We brought our goodies home, and I whipped up some simple breakfast tacos. I fried up some red onions and garlic, then added green peppers, a jalapeño, and tomatoes. I then added four scrambled eggs and mixed in a combination of New York Cheddar and Asiago Fresco cheeses. We put the mixture in the aforementioned tortillas and topped them off with some awesome Green Aisle South Philly salsa verde.
Green Aisle is a small grocery store on East Passyunk Ave that we’re been to a couple of times that we really like; however, it’s a bit of a hike for us, so we’re thrilled that they now have a stand at the Rittenhouse Square Farmers’ Market.
After breakfast, Holly made a rub for the ribs of salt, pepper, garlic olive oil, cinnamon, sugar, and some peach lavender preserves, also from Green Aisle. The dressed ribs then went into the fridge for a couple of hours while we took a nice afternoon walk that eventually led us to The Foodery to stock up on some beer.
We came back and Holly made a braising liquid for the ribs out of a tablespoon of mustard, a tablespoon of honey, a cup of beer, a tablespoon of peach balsamic vinegar, and 3 cloves of garlic, chopped. As I have probably mentioned elsewhere, we don’t really follow recipes that closely and this one was cobbled together from a couple that Holly looked up and altered. All measurements are estimates.
She wrapped the ribs with the liquid in foil and braised them for 1 hour at 350 degrees.
After the hour, she took ribs out of the liquid and baked them for another 1/2 hour while transferring the braising liquid into a sauce pan to reduce.
While the ribs were baking, Holly also cooked the collard greens with garlic, onion, apple cider vinegar, maple syrup, and maple cured bacon and some of the beer.
When the ribs were done, she topped them with the sauce and more of the peach lavender preserves.
After dinner, Holly put together the makings of mustard, soaking a mix of 2/3 yellow mustard seeds and 1/3 black mustard seeds in apple cider vinegar and 1/4 cup of the same beer. She let that rest overnight and the blended it with a tablespoon of honey. That needs to sit at room temperature for a few days. Neither of us has attempted making mustard before, so we’re really looking forward to seeing how that comes out.
And, of course, the leftover collard greens and bacon became a Sunday morning omelet because that’s what we do.