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1
Butterfly the ribs and rub each side with extra-virgin olive oil.
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2
Salt and pepper and lightly season the meat with the rub.
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3
Heat a large grill pan.
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4
Sear and cook the meat in the grill pan over medium heat for approximately 20 minutes.
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5
Serve immediately with potato cakes and salmon.
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6
2 baking potatoes
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7
1 (3-ounce) package cream cheese
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8
1/4 cup diced black olives
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9
1 ear corn, cut off of cob
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10
1/4 cup white onion, sauteed
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11
1 teaspoon minced red Fresno pepper
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12
1 teaspoon minced jalapeno pepper
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13
1/8 pound hickory smoked Muenster
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14
2 large eggs, beaten
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15
Bread crumbs, for dredging
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16
Vegetable oil, for frying
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17
In a large pot, bring enough water to cover 2 potatoes to a rolling boil.
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18
Boil the potatoes in the water until they are soft.
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19
Drain the water from the pot and mash the boiled potatoes together.
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20
Add the next 7 ingredients to the mashed potatoes and mix all of the ingredients together.
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21
Shape the potatoes into patties.
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22
Dip each patty in an egg wash and then in bread crumbs.
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23
Add vegetable oil to a small saute pan and heat over medium-high heat.
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24
Fry each potato patty until golden brown.
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25
1 package dried mango reconstituted in pineapple mango juice
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26
1/2 cup diced jicama
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27
1 red pepper, diced
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28
1 jalapeno pepper, diced
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29
1/4 cup diced onion
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30
1/4 teaspoon granulated garlic
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31
2 teaspoons fresh chopped cilantro leaves
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32
1 lime, juiced
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33
Salt and pepper
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34
Mix all of the ingredients together in a medium sized bowl and set aside until ready to serve.
