Dining at Disney – The California Grill

My up front disclaimer: this is my favorite restaurant on property. In my opinion worth every single penny.

As usual we started with drinks, a very dry, slightly dirty vodka martini for me and a vodka gimlet for my husband while the boys dug into the lavender focchia bread with butter and Hawaiian sea salt.

  
  

And then we ordered the wine, which was just waiting to be paired with food.


As I sit here and look out at Cinderella’s castle I am content reflecting on our dinners. My husband and eldest had the win with the filet on black truffle risotto and a side of French green beans. The steaks were a perfect medium rare and the truffle risotto was simply divine.


My youngest selected the sushi for his meal; thankfully this way I could steal a taste in trade for bites of my own dinner. He had the lobster and spicy Kazan rolls (these are a great appetizer, as are the beet salad and flatbreads). The menu changes regularly but there are certain consistencies that I have recognized over the past 21 years. 


I had the cioppino, also amazing but messy since everything is in its shell. 


Please enjoy, it’s amazing. Also, note that you need to dress for the occasion; this is not a casual restaurant.

Disney Dining – Homecomin’

Day two we elected to try one of the many new restaurants in Disney Springs, Homecomin’. The house specialties are moonshine and fried chicken. 

We decided to start with drinks and fried green tomatoes. The drinks arrived quickly, I had a Muleshine in respect of the specialty and my husband opted for the Basil Smash. Both were good drinks, but slightly sweet.

  
The fried green tomatoes were simply awesome with a salad of spinach, watercress, and arugula.

My husband and I split the hangar steak cooked medium rare with a side of Southern coke slaw. The steak was cooked perfectly and they split the plate for us (just nice). Good call by the chef, the menu said asparagus and there was none on the plate; it’s out of season and would not have been as good as the tender zucchini. The slaw was crisp and fresh, but with it being Southern slaw, I was expecting a hint if jalapeño; definitely good, but no heat at all.

  

My boys had two different fried chicken meals, the famous fried chicken and fried chicken with doughnuts. The seasoning was good, the skin was amazing, but the chicken itself was a touch on the dry side. The mashed potatoes were creamy and buttery. My son said that the doughnuts tasted as if they were fresh from the apple orchard. (If you are not from Michigan, that is high praise.)

  
So, in summary, it was a good option for our late lunch/early dinner, the ingredients were clearly fresh and high quality. It won’t make my list of favorites, but it’s certainly an alternative for classic Southern food at Disney.

Dining at Disney – Flying Fish

There are many opinions about the food at Disney. It is always difficult to determine the quality of the review in absence of knowing the style of the reviewer. Since you have all (hopefully) enjoyed my recipes, I hope that you have a distinct understanding of my tastes.

When we go out to eat, I prefer it to be either outside of my realm of expertise or take an investment of time not always available to me as a working mom.

We tried Flying Fish years ago before the recent renovation. The renovation was completely worth it. The overwhelming smell of fish is gone, the ceiling is higher making the whole restaurant peaceful (quiet), and the bar is beautiful.

  
We started with a cucumber martini with harshly muddled cucumber and Hendricks gin. Definitely good if you are a fan of either cucumber or gin. I will be abusing my cucumber more when I make my Hendricks and tonic at home.

The semolina bread with nori (seaweed) baked in served with a house made créme fraiche butter sprinkled with sea salt was earthy and really good .

  

We ordered the wine before the lobster bisque arrived. A Pinot noir was recommended to go with both our octopus/sea bass/shrimp and salmon.

  

The lobster bisque must have taken hours to make, the color could only come from using the lobster shells to make the stock. It was perfect and I now have a request from my husband to perfect lobster bisque.

My husband and eldest selected the same meal with one key variation. My eldest is allergic to fish and they replaced the sea bass with 2 jumbo prawn. The octopus was the star; it was cooked perfectly with the prawn as a close second. My husband claims it was the risotto. I'm going to disagree, I tasted the grilled tentacle and it was perfection; another skill I have yet to master. (This has been on my list for awhile to master.)

   
My youngest and I each selected the salmon. (If you must choose, select the octopus; although our waiter Chris says the lobster pasta is the best item on the menu.) The salmon, cooked medium as recommended by the chef, was cooked perfectly. It was completed by the grits, that simply added a creaminess to the dish. The carmelized onions and grilled avocado were a treat with the salmon.


If you haven't tried it or if it has been awhile, please check out the Flying Fish if it is in your budget, it was appropriately priced for a top tier Disney restaurant. It clearly ranks with California Grill and Citricos.

Corn Carbonara

Corn isn’t yet in season here in Michigan, but we are beginning to get in good corn from Florida. If you can get good corn this is an awesome spin on a traditional Italian dish that highlights the sweetness of fresh corn. 

Before I start on my activities, I wanted to share a few tips for ensuring that the corn you eat is the best possible. First and foremost, never peek or shuck the corn at your store or market, the minute you peel back the corn husk you will show your naïveté. It will start to get starchy and dry immediately, it is perfectly protected in it’s husk until just before you are ready to cook it. At farmer’s markets they watch for people who do this, and have to throw away those ruined ears. Instead, here are some tips to pick the best corn, without looking. And if you’re still worried, buy an extra ear, they aren’t that expensive. 

  1.  Look for tiny holes in the husk, especially brown and towards the top. Those are wormholes, and, naturally, worms are best avoided.
  2. Feel the kernels through the husk; they should be plump and plentiful. If you can feel gaps in the rows where kernels should be, then choose another.
  3. Look at the silk on the top of the ear, if it’s dry or black, then it’s an old ear of corn.
  4. Check out the color of the husk. If it’s a bright green and tightly wrapped against the cob, then the corn is fresh. (In some cases, it will even feel slightly damp. 

Also, after you shuck it, if you do find a small soft spot, you can remove it with a sharp knife, you do not have to throw the whole ear away, as you can see with one of the ears I used.
     

It was rather warm when I made this, but not quite enough for the air conditioning to be on, so I decided to do all my prep first and then cook everything outside on the grill so as not to make the kitchen unbearable. 

The first task (after shucking the corn) was to cut it off the cobs and divide it into two equal portions, the half in the blender container will be used for the sauce. 

  

The next task is to use the back of your knife (carefully) to extract the corn milk for the sauce. After you cut the corn, there is still a part of each kernel stuck in the cob, that along with any liquid from those kernels is what you are scraping out. I took a picture of before and after side by side so that you can see the objective. This gets added to the kernels in the blender.

      

Then I chopped my bacon. I always am a bit heavy handed with the bacon, since my youngest assures me that everything is better with bacon. 

  

I also minced my garlic and finished adding the ingredients for the sauce and blended it up. N

    

While I took care of this, I had started my water inside (the side burner is strong enough to maintain, but not to bring the water to a boil) and preheated the grill with the cast iron pan. So, as soon as I was done with the prep I started the bacon and the pasta.

When the bacon was close to crispy, I also started some chicken apple sausages.

When I set aside the bacon, I added my garlic to the pan, soon followed by the kernels of corn and cayenne pepper.

    

At this point it all comes together rather quickly, drain the pasta and put it into a large bowl with ½ of your cooked kernels, ½ of the bacon, ½ of the basil, the Parmesan, and all of the sauce.

    

Once you thoroughly toss this together, the rest of the toppings go on the top and you serve with additional Parmesan. 

Simply awesome. Served with a simple Greek salad and fresh bread. 

  

Fresh Corn Carbonara

Makes 4 Servings ∙ Source Bon Appétit | August 2015
INGREDIENTS

  • 12 ounces spaghetti or linguine
  • Kosher salt
  • 6 slices thick-cut bacon (about 6 ounces), cut into 1/4″ strips
  • 2 cloves garlic
  • 4 ears of corn, kernels cut off (about 3 cups), cobs reserved
  • ¼ tsp. cayenne pepper
  • ½ cup heavy cream
  • Freshly ground black pepper
  • ½ cup grated Parmesan (about 2 ounces), plus more to serve
  • ½ cup fresh basil leaves, coarsely chopped, divided

DIRECTIONS

Fry bacon in a large skillet over medium-high heat, stirring occasionally, until crisp. Using a slotted spoon, transfer bacon to paper towels to drain. Remove excess grease from skillet; keep 2-3 Tbsp. Add garlic to the skillet sauté briefly then add corn kernels and stir in cayenne, cook until some are blackened and all warmed through, ~5 minutes.

Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente; drain.

While pasta is cooking, scrape excess corn milk from cobs into a blender or food processor by firmly running the back of a chef’s knife down the sides. Add cream, half of the corn kernels, ¼ tsp. salt, and ¼ tsp. pepper. Purée until a smooth sauce forms.

Toss hot pasta with corn sauce, ½ cup Parmesan, and half each of the remaining corn kernels, bacon, and basil in a large bowl.

Divide pasta among bowls and top with remaining corn kernels, bacon, and basil. Season with pepper and top with Parmesan

Chili-Lime Clams

Following the grad party, we capped off the craziness with one additional big event, my younger son earned his black belt. These two boys simply make me proud. 

I can no longer count how many grad parties I have attended this year, but we are now in the second week of what I will call “normal” for this summer and I am loving it. The pace is relaxed and I am enjoying being outside and cooking outside. 

Last Sunday was a typical Sunday dinner for us with my boys and in-laws. I had been eying up a new Bon Appétit recipe and was excited to try it. I made a couple of modifications and scaled it up for my usual group, but for the most part made it as it was described. I accompanied the meal with a spinach Greek salad, grilled corn on the cob, and spaghetti aglio et olio (garlic and oil). 

There wasn’t a lot to do in advance, so I started with the prep inside, chopping the shallots and garlic, scrubbing the clams, and rinsing the tomatoes and beans. If you haven’t cooked with clams before, “scrubbing” them is exactly what it sounds like, under very cold water, scrub the shells with a brush to remove all of grit so that it doesn’t end up in your meal.

              
Outside, I began to heat my grill and inside I boiled water and set up my skillet for the final pasta. I have a huge cast iron skillet that I put on the grill along with the corn. Once the pan was hot, I put the butter then shallots and garlic, quickly followed by the tomato paste. Grilling corn requires no advance work, the only trick is a couple of towels (that you don’t mind getting dirty) at the end to shuck them. They will be very hot, but the shucks and silk come off very easily. 

          
I added the tomatoes and chickpeas together to make sure that the beans were tender and that the tomatoes had enough time to fall apart (in the future I would cut the tomatoes in half to speed up the process. After they cooked for a bit, I stirred in the sambal oelek, and let it boil a bit longer. 

  

After adding the clams, I used foil to cover the skillet and drizzled the bread with oil.

    

I used most of the clam cooking time to shuck the corn and with a few minutes left added the bread to the grill. 

  

After they were done, I did a quick chop on some fresh basil and tossed the pasta with sautéed garlic, salt, pepper, Parmesan, and the basil while my husband tossed the salad. 

  

Dinner is served.


Chile-Lime Clams with Tomatoes and Grilled Bread

Entrées, Grilling, Shellfish, Summer, Tested and Approved!
Makes 4 servings ∙ Source Bonappetit.com

INGREDIENTS

  • 6 tablespoons unsalted butter, cut into pieces, divided
  • 2 large shallots, chopped
  • 4 garlic cloves, thinly sliced
  • 1 tablespoon tomato paste
  • 1 cup beer
  • 1 cup cherry tomatoes, halved
  • 1 15.5-ounce can chickpeas, rinsed
  • 2 tablespoons (or more) sambal oelek
  • 24 littleneck clams, scrubbed
  • 1 tablespoon fresh lime juice
  • 4 thick slices country-style bread
  • 2 tablespoons olive oil
  • Kosher salt
  • ½ cup cilantro leaves with tender stems
  • Lime wedges (for serving)

DIRECTIONS

Prepare a grill for medium heat, placing a large cast-iron skillet on the grill to heat with it.

Once hot, melt 4 Tbsp. butter in skillet. Add shallots and garlic and cook, stirring often, until soft, about 4 minutes. Add tomato paste and cook, stirring often, until paste darkens to a rich brick-red color, about 1 minute. Add beer, tomatoes, and chickpeas. Bring to a boil and cook until beer is reduced nearly by half and no longer smells boozy, about 4 minutes. Stir in sambal oelek, cook for an additional 4-5 minutes then add clams. Cover (if you don’t have a lid that fits, use a sheet of foil) and cook, stirring occasionally, until clams have fully opened; this could take from 5–15 minutes depending on size of clams and the heat level.

While the clams are cooking on the grill, drizzle bread with oil and season lightly with salt. Grill until golden brown and crisp, about 2 minutes per side.

Remove from heat; discard any clams that don’t open. Stir in lime juice and remaining 2 Tbsp. butter.

Transfer toast to plates and spoon clam mixture over; top with cilantro. Serve with lime wedges for squeezing over.

Grad Party – Success

It took a lot of work and our parents were amazing, it was a lot of fun and a great success. Our graduate is incredibly appreciative of both the party and the generosity of our guests. 

The cooking went as expected without a hitch and I had plenty of food. I would probably make a recommendation for those considering ribs for a large party to think about the type of ribs they have when calculating how many to make. All of my reading lead me to account for 3 ribs per person when serving other proteins. A typical baby back rib weighs 1½-2½ lbs., the ones I had were 3½-4½ lbs, I would have come closer to what I needed if I had done my calculation with the thought of 2½ ribs per person. 

On the day of the party, I started by getting the ribs and mac and cheese out so that they could come to room temperature for more even cooking. Everyone in the house chipped in; this included both boys, my mom, and my in-laws. Once everything was set, excluding the food, I sent my team on missions, boys to get the fried chicken, moms to get the cake, and men to get the beer. 

    
I set about to cooking and put the mac and cheese in the oven and started on the ribs. 

  

I took each pan of ribs out to my grill, and brushed one side with my glaze, and once they were on the grill I glazed the other side. 

  
I moved them through from one side of the grill to the other and ultimately transferred them to a cutting rack for my dad to cut them into single and double ribs and put them in the trays covered with foil to stay warm. 


Just before the party we set everything out and started the slide show. 


The recipes are as follows and can obviously be scaled as needed. I hope that you enjoy! Please ask questions if you have any regarding the recipes.

Thank you to everyone who helped!

Cole Slaw

Salads, Summer, Tested and Approved!

Makes Serves 10-12 ∙ Difficulty Easy

INGREDIENTS

  • 1 head cabbage
  • 2 Tbsp sugar
  • 4 Tbsp white wine vinegar
  • 1 Tbsp red wine vinegar
  • 1 Tbsp apple cider vinegar
  • 4 Tbsp canola oil
  • salt and pepper

DIRECTIONS
Shred cabbage. Mix remaining ingredients and pour over cabbage. Salt and pepper.

NOTES
Add red cabbage and carrots, or use other vinegars for altering flavors and adding color.
Sticky Balsamic Ribs

Entrées, Grilling, Pork

Makes Makes 8 Servings ∙ Difficulty Medium ∙ Source Gourmet | July 2009

INGREDIENTS
For ribs:

  • 8 cloves garlic
  • 2 Tbsp rosemary, finely chopped
  • 2 Tbsp dark brown sugar, packed
  • 2 Tbsp balsamic vinegar
  • 1 tsp cayenne
  • 8-12 pounds baby back pork ribs, (8 racks; see cooks’ note below)
  • 1 cup water

For glaze:

  • 2 cups hot water
  • 1 cup balsamic vinegar
  • ½ cup dark brown sugar, packed

DIRECTIONS
Marinate and roast ribs:

Mince and mash garlic to a paste with 1 teaspoon salt. Stir together with rosemary, brown sugar, vinegar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper. Rub evenly all over ribs and transfer to roasting pans. Marinate, chilled, 8 to 24 hours.

Preheat oven to 425°F with racks in upper and lower thirds.

Pour 1/2 cup water into each roasting pan and tightly cover pans with foil. Roast ribs, switching position of pans halfway through, until meat is very tender, about 1 3/4 hours. Remove pans from oven and transfer ribs to a platter.

Make glaze and grill ribs:

Add 1 cup hot water to each roasting pan and scrape up brown bits. Skim off and discard fat, then transfer liquid to a 10-inch skillet. Add vinegar and brown sugar and bring to a boil, stirring occasionally. Boil until reduced to about 1 cup, about 15 minutes.

Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).

Brush some of glaze onto both sides of racks of ribs. Grill, turning occasionally, until ribs are hot and grill marks appear, about 6 minutes.

NOTES
If you can only get larger ribs (4 racks), you will need more glaze; use 12 large garlic cloves, 3 tablespoons finely chopped rosemary, 3 tablespoons packed dark brown sugar, 3 tablespoons balsamic vinegar, 1 1/2 teaspoons cayenne, 1 1/2 tablespoons salt, and 1 1/2 teaspoons pepper.

Ribs can be roasted and glaze can be made ahead and chilled separately (covered once cool). Bring to room temperature, about 30 minutes, before glazing and grilling. 
Sally’s Mac & Cheese

Entrées, Pastas, Tested and Approved!

Cook 30-40 minutes ∙ Makes 8-10 servings ∙ Difficulty Easy ∙ Source Aunt Sally

INGREDIENTS

  • 2-3 eggs beaten, large
  • 24 ounces cottage cheese
  • 16 ounces sour cream
  • 4 cups cheddar, shredded
  • 4 cups macaroni, cook as directed in salted water
  • Salt and freshly ground black pepper

DIRECTIONS

Mix the ingredients in order and salt and pepper to taste. Optionally, top with panko or crushed saltines.

Bake at 350 for 30-40 minutes.

NOTES

Can be mixed in an oven proof bowl and baked directly or for more crispness on the top, bake in a 9 x 13 pan. Also scales well for large groups.

I have played with this recipe successfully including substituting Picolini for the elbows, dropping the cottage cheese down to 16 oz. and replacing with feta, and replacing half the cheddar with other cheeses such as smoked Gouda.

To make this as Bacon Mac & Cheese, use 3 eggs, and reduce cheddar to ~1 cup, and add 1 block of shredded sharp white cheddar, 1 block of shredded Boar’s Head 3-pepper co-jack, and ~1 pound chopped cooked bacon.
Sweet Rolls

Breads, Tested and Approved!

Difficulty Hard ∙ Source Grandma

INGREDIENTS

  • 2 cups milk, lukewarm (less amount of water used to dissolve yeast)
  • 1/2 cup sugar
  • 2 tsp salt
  • 2 envelopes yeast
  • 2 eggs, room temperature
  • 1/2 cup butter, soft
  • 7 – 7 1/2 cups flour

Icing

  • butter, soft
  • powdered sugar
  • vanilla
  • cream or half and half

DIRECTIONS

Dissolve yeast in a small amount of warm water. Mix milk, sugar, and salt in a small saucepan and heat to ~105℉. When the milk is warm pour into a large bowl and mix in the yeast. Stir in the eggs and butter. 

Start mixing in the flour, stirring until thick and then kneading until soft and elastic. 

Allow to rise for 2 hours (until doubled) then punch down. Butter pans (allowing dough to rest) then make the rolls. Allow to rise until light. 

Bake at 400℉ for 15 minutes.

NOTES

Use light colored metal pans to bake the rolls, dark and glass pans can tend to over bake the bottom.

Honey Whole Wheat Bread

Breads, Tested and Approved!

Prep 2-2½ hours ∙ Cook 30 minutes ∙ Makes 3 loaves ∙ Difficulty Medium ∙ Source Mom

INGREDIENTS

  • 3 cups whole wheat flour
  • 2 envelopes yeast
  • 1 1/2 cups milk
  • 2 Tbsp oil
  • 1 Tbsp salt
  • 1 1/2 cups water
  • 1/2 cup honey
  • 5 – 5 1/2 cups flour

DIRECTIONS

In a large bowl, combine the whole wheat flour, salt, and yeast. 

In a pan, heat water, milk, honey, and oil until warm. Pour liquid over flour mixture and mix for two minutes with a mixer. 

Add white flour until smooth and elastic; knead for 5 minutes. Raise for 60-90 minutes (until doubled). Punch down and shape into loaves. 

Let raise for 45-60 minutes. Bake 30 minutes at 400℉.

Grad Party – Part 4

Only 21 hours before the party and I think we are set. I finally made it through 18 years of pictures, I had been delinquent for the past 10. But that’s not why you are reading this, today I finished the cole slaw. I did two quintuple batches and ended up with 3 full trays. I didn’t want to have the veggies around for long so my mom and I picked those up this morning: 10 heads of cabbage (9 green and 1 red), 10 bunches of green onions, and 2 lbs. of carrots. When we got home we cleaned them all and peeled the carrots. 

  

Then we went to work on slicing the green onions and shredding the the cabbage and carrots in the food processor. 

I placed each batch in my large bowl and added half of the dressing I made the other day. As always, I seasoned well with salt and pepper. Stirring was a little bit fun, but I managed to keep it all in the bowl. I followed it with the other half of my ingredients and ended up with 3 trays which are now in my MIL’s fridge since I ran out of space. 

  

My mother arrived yesterday to assist and also brought home-made rolls, ~17 dozen. She made them in large batches too and while time-consuming, it is simple to make good bread. The start is active-dry yeast, proofed with a bit of sugar and warm water until it’s frothy. This gets stirred into flour to make a sticky dough, then kneaded with even more flour until smooth. 

        

Then you let it rest to rise for about 1½ hours (still using the same bowl that she used when I was a little girl). 

  

After it’s risen you punch it down, let it rest briefly, shape it into rolls, and then let them rise again before baking them. 

      
I’m so excited to enjoy one of these with a bit of butter. 


I also have signs made, soda chilling, and they put up the tent today. I’ll have one more post tomorrow on the outcome, let’s hope the storms miss us!

Grad Party – Part 3

Today I made the glaze for the ribs after removing the last of the fat from my collected drippings. 

To my concentrated drippings I added the rest of my cheap balsamic vinegar (yes, cheap, only suitable as a marinade and for concentrating). And an equal part of water with 2 cups of dark brown sugar and proceeded to further concentrate the glaze.

    

After a couple of hours I had a thick vinegary sauce.


I also whipped up the dressing for my cole slaw that I’m planning to make on Saturday morning, since it is always better if you make it a day in advance. The dressing is very simple; I prefer a vinegar base to a creamy sauce. Sugar, vinegars (white wine, red wine, apple cider, and raspberry because I ran out of the red), and oil go into the blender.

        
This will keep in the fridge easily.

We’ve also been trying to minimize other food in the fridge, so have been keeping dinners simple this week: M-pizza, T-brats, W-sushi, and my hubby suggested cold cuts for dinner and my grad has friends over so I whipped up my version of Italian subs. It is fresh baguette, olive oil, olive tapenade, Prosciutto, hot capicola, peppered salami, fresh mozzarella, and basil.


Grad Party – Part 2

Between yesterday and today I have finished up the ribs. After each batch has cooked, I have collected the drippings in my stock pot. Tomorrow I’ll be making the glaze with it, but in the meantime I’ve been reducing it so that it all fits in the stock pot. I’ve also been skimming off the fat from the top, which is easiest to do after it’s been chilling in the fridge. This image is just after my final addition.  


With that done, I’m onto the mac and cheese. I’m made this before with the mention that it scales well. I’ll be making four triple batches for this party and it’s quite the pile of ingredients (just ignore the beer). 

My first task was to spray my pans; a loss of mac and cheese to the side of a pans is tragic! After that on to mixing the eggs, cheeses, and sour cream with a healthy dose of salt and pepper. I used my scale to weigh the pasta and cheddar that I purchased in bulk (with the tare set at 1 lb.). 

           
I rinsed the pasta with cold water before stirring it in, since these are going in the fridge rather than the oven. 

  

And then I topped each pan with panko and covered them so that they would be all set. 

I had a little bit left, so it looks like I’ll have 13 ½-trays at the end. 


Only 3 batches more to go and more to come tomorrow. 

Grad Party – Part 1

My oldest is graduating from high school this year, so we have decided to have a grad party, as many families do. I considered having it catered or at least purchasing the food already made. As I reviewed the expense, I elected to make most of the food myself. I am buying chicken, because who wants to spend the day over a fryer and because I have a local market that uses all amish chicken to make their fried chicken. The biggest savings is from making my own ribs. 

I have built up a large amount vacation days so I decided to take the week off to do the ribs. By pre-cooking them in the oven, they will only take 6 minutes on the grill on the day of the party. I’m starting with my rosemary in my new food processor (I decided using the broken one was going to waste too much time. 


After chopping it, I added in the remaining ingredients for the wet rub. You can see I took some liberties for the bulk prep (I can’t even imagine the amount of time it would have taken to peel enough garlic cloves for 2 cups minced!)

    

The resulting sauce is thick and beautiful, my graduate decided the smell alone was amazing. 

The next part is prepping the ribs for the rub; you must remove the membrane/silver skin from the back of the ribs to ensure they are tender. 

  

And then 3 to a pan; I’ll be doing about 12 of these. 

    
To cook them, ½ cup of water goes into each pan and they are tightly sealed with foil and roasted at 425°F for 1¾ hours. 


Once cooked they are very tender. I’ll be keeping them cold in giant ziploc bags until the morning of the party. I’m reserving juice from the bottom of the pan for a glaze and I’ll have BBQ sauce too. 


More to come this week as I progress.