Pork loin riblets

Pork loin ribs, green bean dill salad, cheese tortellini, hash browns and walnut apple caramel pie

Smithfield Pork Loin riblets. ribs      oven to 250º  2 lbs.

Place meaty side up in shallow pan. Roast uncovered 1 to 1/2 hours.  Raise temperature to 375, brush with your favorite sauce.  Bake uncovered 20 minutes or until ribs are tender and sauce is nicely glazed.

Mustard glaze

1/2 C. water

1/2 C. vinegar

3 Tbsp. yellow mustard

3 Tbsp. Olive oil

1 Tbsp. Chili powder

1 Tbsp. Garlic pwdr

1 tsp. cayenne

POTATO CAKES

4 gold potatoes, peeled and shredded, soaked in a bowl of salty water, or frozen store bought hash brown

2 finely chopped green onions or your favorite herbs 

fresh grated nutmeg

salt, pepper to taste, be careful with the salt because we have soaked potato in salty water

1 big egG

1 cup of plain breadcrumbs

- Drain shredded potatoes, squeeze with paper towel if needed

- combine all the ingredients

- heat nonstick pan, add 1/2 inch of oil

- carefully spoon potato batter in the pan, one after another

- cook about 5 minute or until it turns brown, flip over and cook for another 5 minuteS

Green Bean with Dill Salad

1 lb. Green Beans, stem end trimmed

½ c. Red Onion, cut in thin slivers

2-3 Garlic cloves, smashed just to break and peeled 

½ c. Extra Virgin Olive Oil

3 T. Fresh Dill, chopped

¼ t. Salt

¼ t. Freshly ground black pepper

3-4 T. Lemon Juice (one lemon)

Blanch beans in lightly salted boiling water just until tender crisp (3-4 minutes). Immediately cool in ice bath and then drain well and pat dry. Transfer to a large mixing bowl. Add the onion, garlic cloves, dill and salt and pepper. Toss gently to combine and coat the beans. 

Allow to sit at room temperature for 30-45 min. to allow garlic to perfume the oil, stir once or twice. Just before serving, remove the garlic and add the lemon juice, tossing to coat; correct seasonings to taste. 

Serve at room temperature.