TODAY on MHTV: I am a big fan of Jamaican flavors, and I absolutely love jerk chicken. I’m adding a garlic-and-scallion marinade and an extra helping of spicy jerk sauce to my version. To cool things down a bit, I’m serving festival, a lightly fried sweet cornmeal bread with hints of vanilla and allspice, and… View Article
[picasa username=”lsq713″ albumname=”RibDinner510″] Here was the deal. I’d get ribs–enough for everyone, meaning one rack per person (an investment). That’s all I had to deal with shopping-wise. In this house you don’t even want to cook ribs unless you’re SURE they’ll be enough.