Gravlax – For Salmon lovers

Salmon is by far my favourite fish, and the more I have it, the less cooked I want it :-). In my books, there is nothing worse than an overcooked dry piece of salmon, then again, that is just my taste.

But my most favourite way to eat salmon, other than Sashimi/Sushi style, is to make it the Norwegian way!

Gravlax is so simple to make, super tasty, perfect snack, appetizer and the best part, it keeps for quite a while.

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Here is how I made mine today:

  • 1 1/2 lbs of salmon (you can ask them to remove the skin, will make it easier when slicing, but I prefer to make it with the skin on)
  • 1/4 cup of sugar
  • 1/4 cup of salt
  • 2 tbs of black pepper
  • 1/8 cup of brandy or aquavit (used brandy today)
  • Bunch of fresh dill

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The best way to keep this easy and non messy is to grab a gallon ziploc bag, put in the salmon, sprinkle in the sugar, salt, black pepper and then add the brandy or aquavit. Then grab a handful of dill and place it on top. Close the bag carefully letting as much air out as possible and then give the bag a gentle massage to get it all mixed up.

Place on flat surface in fridge for 3 days, and everyday, give it a little love, slight massage and turn it over.

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Yes you need to be patient, but 3 days just fly by and then this fabulous treat is ready to eat! Serve it on its own, on crackers with some sour cream and a touch of caviar, or simply with Mustard sauce (you can find various recipes on the internet), we usually skip the mustard sauce :-).

Enjoy and hope you like it as much as I do ❤

 

Memorial Weekend Slow Cooker Pork Spare Ribs

Very rainy weekend in South Florida which means no BBQing for Memorial weekend. So instead I settled on some slow cooking Pork Spare ribs….

Started off with 6lbs of some lovely Pork St. Louis spare ribs which I patted dry and then drenched each one individually with the below dry rub:

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  • 1 cup of dark brown sugar
  • 2 tsps of cumin
  • 2 tsps of black pepper
  • 1 1/2 tsps of ground ginger
  • 1 1/2 tsps of garlic powder
  • 2 tsps of salt
  • 2 tsps of ground red pepper
  • 2 tsps of oregano

Slice to large onions and once you have covered each rib with the rub, layer in a slow cooker/crockpot, and in between each layer place quite half the sliced onions and then top with the other half.

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Top it all off with 1 1/2 bottles of Green Apple Cider – I used Woodchuck this time round – Woodchuck

If you would rather stay away from anything with alcohol content, you can use regular apple juice 🙂

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Place lid on slow cooker/crockpot and set to slow cooking for 6 hrs.

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For the final steps, I removed all the ribs from the slow cooker/crockpot, dipped them in BBQ sauce ( I used Sweet Baby Rays – Sweet’n’Spicy) but you can either make your own or use your favourite of course. This batch turned out nice and spicy and full of flavour.

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And them baked them for 20 minutes in a 400 F deg oven. Whilst that was happening, I whipped up some mashed potatoes and there you go, Memorial Weekend dinner is ready ❤

Have a safe holiday everyone!

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