10.12.20 – 10.16.20
meaty spare ribs – slow roasted in
a homemade bbq sauce made with late harvest fruits and vegetables
zucchini, mushrooms, tomatoes, Japanese eggplant, onion,
fennel, & apple lightly coated with balsamic and herbs
grilled on a skewer
fresh baked bread rolls layered
with cheddar cheese and herbs
Next Week’s Meal:
Nanette’s Cajun pasta with Andouille sausage & crawfish, Louisiana-style green salad
*plant-based option: tofu Andouille
When one grows up in Utah, we develop a particular appreciation for sweet food. After all, we are the ice cream capital of the US and the most popular Utah pin at the Winter Olympics was green Jello! Why so much sweetness in our food? Utah uniquely lacks a food culture that relies on “dry” or “bitter” tastes, as the predominant culture does not imbibe alcohol or coffee–the original source for people getting accustomed to those flavor profiles. To make up for this, Utahns traditionally turn to sugar as the ultimate enhancer of flavor.
This week’s Curious Table menu honors this Utah tradition of sweetening foods and sauces but in a more traditional way. Rather than sugar, the barbecue sauce uses fruit to sweeten the sauce, concentrated balsamic vinegar sweetens the dressing on the vegetables, and honey sweetens the rolls. This menu is inspired by the belief that nature itself provides all the flavoring good food needs!
Utah is a marvelous state–one defined by the grandeur of its mountains and plateaus, the harshness of its desserts, and the hard-scrabble history of its native and pioneer inhabitants. But more than anything, Utah is defined by its uniqueness culturally and historically. So even though Utah might not be celebrated for its dry and bitter cuisine, we can happily embrace sweetness in all we do.
Spoon the barbecue sauce over the ribs. Enjoy the vegetable kabobs and corn on the side. Dip the roll in all the leftover juices!
From our table to yours…
Eat well, be well!