Recipe for...Dilled 'n' Grilled Shortribs


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Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Dilled 'n' Grilled Shortribs This recipe is rated : 0 Recipe Ingredients 4 pounds beef short ribs, cut into serving pieces 2 cups dill pickle liquid (from quart jar of dill pickles) 1 tablespoon peppercorns 1/4 cup vegetable oil 1 1/2 cups sliced dill pickles 2 tablespoons chopped onion 1 large clove garlic Cooking Procedures Marinate short ribs in pickle liquid for several hours or overnight in refrigerator, turning occasionally. Drain well. In blender container, blend peppercorns until cracked. Add oil, dill pickles, onion and garlic; blend until thick and fairy smooth. Place short ribs on grill; brush with pickle-peppercorn mixture. Grill short ribs about 5 inches from medium-hot coals for about 5 to 7 minutes per side for rare doneness. Turn and brush ribs occasionally with pickle mixture. Garnish with pickle slices, pimiento and parsley, if desired. Makes 4 servings.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: recipe for " le pilau" in verse, by Mery (I found it in Monselet's "Gastronomic "), which he ends by saying : "Add last of all, to perfume and color the rice, The finest saffron then of a truth you will have A pilaff for Mahomet in Paradise I " LETTER XI 87 Based on the same principle and similar to the pilaff is the Italian rice dish called risotto. After the rice has been properly scalded and dried, put it on the fire with a piece of butter until it begins to turn slightly yello
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