Campanelle and Pancetta in a Smoky Cheddar Goat Cheese Sauce
December 21, 2009 | Written by Diana
I made this to go with the barbecued ribs we had for dinner the other night. Macaroni and Cheese is a classic meal to go with barbecued ribs, but I had Smoky Cheddar Goat Cheese, so I thought I’d put in a few little twists. The campanelle is a nice sturdy pasta that holds cheese well and the pancetta ups the smoky factor nicely. The Smoky Cheddar Goat Cheese looked and tasted drier than I expected, so adding a little extra milk or cream was necessary. However, in a sauce it was terrific tasting. The cheese is Misty Creek Goat Dairy Cheddar Goat Cheese Smoked from U.S. Wellness Meats. I didn’t want a thick creamy sauce because I thought it would overpower the pancetta, so it was more of a light cheese sauce – at least for me.
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The barbecued ribs were so soft and tender, melt in your mouth delicious. I told my husband that we were probably way over our limit in portion size and could have shared it a little, but as we scarfed …
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Barbecued Beef Chuck Short Ribs – A Nice Treat That You Don’t Want to Share
December 20, 2009 | Written by Diana
The kids would have loved these ribs – if they were home, but we didn’t want to share, so we had them tonight when they were out. Does it sound terrible that we save some of our favorite things for nights when they’re out? Evenings together should be memorable, and delicious, not just sandwich night. Plus, if I put in the effort, my husband does the pots and pans, how cool is that? That’s not to say I spent all day on these ribs because I didn’t. These were precooked cryo-vac ribs in a barbecue sauce. Throw them in a pot of water still sealed for an hour and they are done. Tweet This Post Plurk This Post Buzz This Post Delicious Digg This Post Ping This Post Reddit This Post Stumble This Post
