The Gouda Life

Pork Ribs and Rub
Yields 3 Racks

The Rubadub Rub

• 2 Tbsp Ground Ginger
• 1 Tbsp Ground Cumin
• 2 Tbsp Mustard Powder
• 1 Tbsp Paprika
• 2 Tbsp Dried Oregano
• 2 Tsp Cayenne Pepper
• 1 Tsp Ground Black Pepper
• 2 Tsp Salt

The Sauce

• 2 Cups of your favourite BBQ Sauce.

So I got asked to put an entry into this thing called “the Gouda Life” it’s a lovely site done by a very talented lady by the name of Kely. But sometimes people need to take a “vacay” and leave the world behind for a bit. That’s where I come in. My name is Mike and I    Love       FOOD. I am a musician who has picked up the enjoyement of cooking along the way and here is something for you to enjoy.

Is there anything better in the world then delicious slow cooked melt off the bone barbecued ribs? Anybody in Ottawa knows ribfest is where it’s at in the Summer, but unfortunately for me this year I missed it. So, to make up for this sad sad loss, I am gonna blow all of those places off of Sparks Street and show you how I make my ribs. Now the only thing I don’t have which they have is a smoker, which I think would step these up to a whole other level, but this will definitely hit the spot. Come walk with me as I take you on a flavour journey like no other. We’ll call it RIBVILLE and you’re all invited. Unless you don’t eat pork, which then…. make them with beef ribs! Or just close your eyes…

 Now some of you may not like the way I describe my raw meat. But shucks it ain’t pretty and if you don’t like it well….  Let’s get down to business already. Wash the ribs under cold water and give them a nice rub down. Make sure you remove any debris and excess blood, pat dry with paper towel. Score the membrane on the back of the ribs. Massage the “rub” into the ribs with lots of love and care. Try to get every nook and cranny. Stack and wrap in foil, let sit overnight (min. 3 Hours).

Bake in an oven at 165 f for 6-8 hours. This seems absolutely CRAZY! I know but as long as the internal temperature gets to 160 then these babies are safe to eat. Throw them on the grill at low heat and brush them with your favourite barbecue sauce. I used a bold gluten free one that was fitting for my stepmom who has Celiac Disease.

 Now a great way to accompany Ribs in my opinion is with a Spicy pallet cleansing Cole Slaw.

Thai Spicy Cole Slaw
Yields: 10-12 portions

Salad

• 3 Medium Carrots Julienned(Blanched)
• 6 Cups Shredded White Cabbage, roughly half a big head.
• 1 Red Bell Pepper Julienned
• 2 Green Onions Julienned
• ¾ Cup of Cilantro or 1 Heaping Tablespoon of Cilantro Chutney
• 1 Clove of Garlic, minced

Dressing

• 1 Lime Juiced and Grated
• 1 Tbsp Ground Cumin
• ½ tsp of Hot Sauce, Spiracha?
• ½ Cup Olive Oil
• 1 Tbsp Coarse Dijon Mustard
• ¼ Tsp Sesame Oil
• 3 Tbsp Rice Wine Vinegar
• 1 Tbsp Brown Sugar

I love a good spicy Cole Slaw and this one is just right. It uses Coriander or Cilantro Chutney as well as some Spiracha Hot Sauce. These two spices give it a nice Thai high-kick! This recipe is a blend of a couple different ones I found online and I think it turned out perfect. I am however, a little biased. Julienne all of the fresh vegetables making sure to blanch the carrots for no more than 2 minutes. Then shred that cabbage nice and thin (strain it very well in a colander). Put all Salad ingredients into a bowl with the Garlic and Cilantro Chutney. Mix the dressing ingredients in a nice wisk able bowl and slowly add the Olive Oil, emulsifying the dressing. Toss the dressing throughout all the veggies. Let it sit for at least 4 hours before eating, mine sat for about 7-8 hours and it was delicious.

I had prepared this Slaw and put the ribs in the oven by noon. By 7 O’clock dinner was being put together and within 30 minutes was ready to go. Such a great way to cook. Once dinner time came, I brushed the sauce on the ribs and cut them up. This meal is the perfect thing to make when you have an afternoon filled with lovely plans and don’t want to be caught in a Kitchen all day. I did some other simple grilling as well. Such as, Corn on the cob with a bit of Olive Oil and salt in some foil and some Yellow Zucchini tossed in Olive Oil, Salt and Pepper and thrown straight on the grill.

Poor presentation I know… but I was hungry!

HOPEFULLY, this will feed those cravings for those of you who want some delicious grill fare, I know it filled mine. Thank you so much to The Gouda Life for giving me this opportunity to show you a delicious meal.

Mike OUT!

Happy Post Canada Day to all my Canadian friends! 

I hope you’re all recovering from what I assume was a long day (or if you’re like us, perhaps even 2 days) in the sun, filled with good food and drink and of course, great friends and family. 

We celebrated Canada Day in our usual manor. Mr GL’s parents welcome us and all of our friends into their home where we barbecue, swim, eat everything in sight, and enjoy seeing friends we haven’t been able to see in a while. It’s always one of my favourite days of the year. 

Being my favourite day of the year, I often over indulge on just about everything. Sun, food and especially drink. To make matters worse, we’re both lobster red and I managed to get mosquito bites on every square inch of my body (and somehow Mr GL came out with just one or two) making the day-after-indulgence pain feel just a touch more uncomfortable. 

I went in search of some lunch today in my hazy post-party state, and though my semi-rotted tummy is calling out for burgers and fries or anything dunked in grease, I know what I really need is clean food. So when I opened the fridge and found leftover salad from the other night, I knew it would make my mouth just as happy as my stomach. 



Fattoush is a Lebanese salad traditionally containing high-water-content summer vegetables (which makes it especially appealing in this warm weather), a whack-load of fresh herbs, toasted pita bread and za’atar. It’s as refreshing, crisp and cool as a salad can get. The use of Za’atar makes this salad especially bright. If you’ve never heard of it, or worse yet, tried it, you’ll be amazed at how wonderful this spice blend is with salad, sprinkled on pita bread or over fresh sliced tomatoes, or even on roasted root vegetables. The uses are endless. Seriously. Endless. Everything can be made better with a little sprinkle. 

I wasn’t able to find Sumac, a lemony-tart berry that grows in the Mediterranean and some areas in the Middle East, on such short notice, and used a substitute, but I urge you to head to your middle eastern grocer and pick some up. It makes all the difference and adds a fruity acidity most comparable to lemon, but with a deeper complexity and bitterness to it. Plus it’s beautiful and bright red, which never hurts.

Fattoush Salad with Grilled Za’atar Spiced Chicken
adapted from My New Roots

It’s important to know that the herbs in this salad are not simply for garnish. They are vital to the salads flavour and texture the way lettuce would be so the quantities are quite large. 

The chicken was a last minute addition that helped fill the meal out a little bit. Feel free to leave it out if you want. 

Salad:
2 red bell peppers
2 medium cucumbers, with skin
3 cups grape tomatoes, sliced in half
1 large red onion, thinly sliced with a mandolin
3 green onions, thinly sliced
1 cup chopped flat-leaf parsley, rough chopped
1 cup chopped mint, rough chopped
Flax crackers or toasted pita bread, crumbled
4 tbsp za’atar, (recipe follows)
2 chicken breasts

Cut the peppers and cucumbers into bite sized chunks and toss with the rest of the ingredients in a large salad bowl.  



Rub chicken breasts with olive oil and sprinkle with 2 tbsp za’atar. Barbecue on medium-high until juice run clear, 25-30 minutes, flipping twice. Sliced and serve on the side of Fattoush salad. 



Fattoush Dressing
1/4 cup extra virgin cold-pressed olive oil
1/4 cup freshly squeezed lemon juice
zest of 1 lemon 
1 tsp. agave nectar
2 cloves garlic, pressed or minced
a couple pinches of sea salt
a pinch of black pepper



In a small bowl, whisk together all the ingredients. Pour over salad and let it sit at room temperature for 30 minutes before eating. 

Right before you’re ready to eat, toss 2-3 tbsp of za’atar into the salad and give it all a good toss. Add more if you’d like. 



Za’atar
makes about 1 cup 

1/4 cup sesame seeds, toasted
1/4 cup sumac
4 tbsp dried thyme
2 tbsp dried oregano

Stir all ingredients and pour into a glass jar. Store in a cool dark place.