O’Connor Angus Short Ribs, Pork Belly Jambalaya, and Creole Soak Salad!
What started as an occasional dinner at my friend’s home has become an almost weekly tradition. We all like to get together and to cook themed dinners usually centered around a special, hard-to-find ingredient. For this particular dinner, the star was O’Connor Angus Short Ribs. I made Pork Belly Jambalaya and a Chop Salad with homemade Cajun Vinaigrette. My friends oven-baked the short ribs using Clean Slate BBQ Rub and Clean Slate BBQ Sauce. 🙂
Chop Salad with Homemade Cajun Vinaigrette
- Green Olives – 6 ounces, slice
- Yellow Peppers – 1 large yellow bell pepper is what I used, but Banana Peppers or Peperoncini Peppers would be fantastic.
- Tomato – I used 3 of the small local Filipino kamatis, 1 large tomato would suffice.
- Cucumber – 1 Large Cucumber
- Lettuce -1 head of your favorite salad lettuce. My personal favorite is Romaine.
- Thoroughly wash all the vegetables.
- Chop the lettuce and wash it a second time, drain and place in your salad bowl.
- Slice the olives, chop the tomato, cucumber, and bell pepper into small pieces and place into the salad bowl.
- Toss with Cajun Vinaigrette (recipe below) and allow a minimum of five minutes before eating. A vinaigrette can be a bit acidic if eaten immediately and this effect can be reduced by allowing some of the moisture from the vegetable to dilute the dressing.
This is just a list of what went into the salad for our dinner; you can easily modify it to suit your own tastes. Chopped red onions, a second type of lettuce, and capers are great additions. You can give it more of an Italian Chopped Salad feel by adding garbanzo beans and salami.
Homemade Cajun Vinaigrette
- 4-6 Tablespoons Olive Oil (This does not have to be extra virgin, as a matter of fact I like the flavor of a heavier oil)
- Juice and zest of 1 whole Lemon (at least 1 Tablespoon)
- 1 Tablespoon of Vinegar (Sherry, White Wine, Rice, Pomegranate, Cider work best for dressings)
- 4 Cloves finely minced garlic
- 1-2 teaspoon of dried Basil (I used more because I personally love herbs. If you have fresh Basil, use 1 Tablespoon of torn leaves.)
- 1-2 teaspoon of dried Parsley (for 1 teaspoon of dried substitute 1 Tablespoon fresh.)
- 1 Tablespoon Clean Slate Cajun Spice Blend (If you want to keep things more traditional just use 1/2 teaspoon of sea salt and 1/2 teaspoon of course ground black pepper.)
- 1/4 teaspoon of white sugar or one Tablespoon of honey
- Place all dried ingredients into a jar with a tight fitting lid.
- Place all wet ingredients into the jar.
- Shake the jar until an emulsion forms.
- Refrigerate. This dressing will keep fresh for over two weeks. If dried herbs are used it will keep for much longer.
Traditionally a Creole Soak Salad is a bit different from this recipe. Similar to a coleslaw, you allow the salad to soak in the dressing overnight for a very flavorful dish. I actually had leftovers of this salad the next day and it was crisp and delicious.
My friends’ Short Ribs were exceptional! He rubbed the meat with my BBQ spice blend the placed it in the oven. He experimented and used a super low temperature and it really paid off. Slow and low is such a rewarding cooking method for melt-in-your-mouth dishes. To keep the beef moist so it would not toughen up, he basted the ribs with Clean Slate BBQ Sauce. It is really a thrill to experience other people cooking with my products, and super rewarding getting to sample the results too!
I made a huge pot of Jambalaya to go along with the meal and the five dinner guests almost wiped it out. For the full recipe for this complete meal in a bowl, follow this link: Triple Pork Jambalaya
I did not make a “triple pork”, I just went with pork belly and sausage, but it was still great. Jambalaya is very versatile and almost any protein you can imagine (poultry, seafood, beef) could be easily used.
In Manila, it can be hard to find a one-stop shop to get all of the ingredients I love to use in my home cooked meals. Luckily, Rustan’s Marketplace is the perfect go-to spot to buy all the specialty items and imported goods that I am constantly looking for. My favorite Rustan’s branch is the newly-remodeled Glorietta location. I personally frequent this location because of their amazing selection of hard (sometimes impossible) to find fresh produce, and the fresh herbs I often use. Aside from it being conveniently located, Rustan’s Marketplace at Glorietta has enough cashier counters and friendly staff to ensure that you can check out quickly and have an overall pleasurable shopping experience. For these ingredients, I used one of my Rustan’s gift certificates that I won during the Ultimate Taste Test Cook-off Challenge.
Dinner at my friends apartment has become one of the highlights of my week. It is always fantastic food, great conversation, and wonderful wine 🙂 I will keep you guys posted on our next meal, I heard rumours that we will be preparing Indonesian Cuisine.
If you enjoy Clean Slate and it’s recipes please let me know with a comment!