Damn Quesadillas, Napoleon

Easy, simple, delicious quesadillas were on the menu tonight. The filling was cheese, chicken simmered in a spice blend, tomatoes, and the leftover corn and bean salad from last night. A big hit, all the way around.

Alton's Ribs

That actually sounds kind of creepy. No, I'm not eating Alton Brown (or creating woman from his excess rib), but cooking his no-backyard baby back ribs. So far, so good (though I didn't have time to rest the ribs for 6-12 hours), except that the bones punctured the foil packet and spilled juice EVERYWHERE. I guess we'll just have to see if there's still enough liquid in the packet to make a successful braise.

[Several hours later] Yep. There was. My fingers are still sticky from eating the ribs; they were absolutely delicious. Could have used a little more heat (I toned down the spice called for because Anna isn't a fan of spicy food), but the sweetness and juiciness more than made up for it. I might take the ribs out after an hour and 45 minutes next time, instead of the suggested 2 hours, and I could have done one more pass with the glaze, but all in all I'm delighted. Plus the fried plantains were a knockout--again, Alton's recipe. What can I say? The man's a genius.

As a side note, it might be possible to finish the ribs on the grill rather than under the broiler; it's worth trying, anyway.