This week’s theme for the Contrast Podcast was chosen by Tim’s boy. Broccolis. Yes, plural.

I don’t know about you, but my music library isn’t overflowing with green vegetable related tunes.

I thought about The elder president Bush’s famous disdain for broccoli. I would have played Push Push In The Bush by Musique.

Then there was the tie in to broccoli with the cupcakes I made for April Fools’ Day. Elvis Costello’s So Like Candy could have worked.

Tim agreed that those were both stretching the limits of the theme just a bit too far.

So I went with English Trees by Crowded House. You can hear why by listening to the Contrast Podcast here.

Hoisin Glazed Boneless Ribs And Sausage With Broccoli

Ingredients:

4 Tbs soy sauce
4 Tbs hoisin sauce
3 Tbs ketchup
2 Tbs rice vinegar
4 garlic cloves, minced
2 Tbs grated ginger
1 lb boneless country style pork ribs
1 lb sausage (your favorite kind)
4 Tbs vegetable oil
1/2 cup water
1 lb broccoli
Rice to serve

Directions:

1. Whisk soy sauce, hoisin, ketchup, rice vinegar, half of garlic and ginger together in a large bowl.

2. Pat ribs dry and season with salt and pepper. Heat 3 Tbs oil in large skillet until just smoking. Add ribs and sausage and cook until browned all over, about 8-10 minutes.

3. Add hoisin mixture and cook, flipping pork and sausage, once or twice until sauce is thickened and meats are cooked through, about 5 minutes.

4. Meanwhile bring water and 1/2 tsp salt to a boil in large sauce pan. Add broccoli and simmer, covered, over medium-low heat until bright green and tender, about 5 minutes. Remove lid and cook until liquid evaporates, about 30 seconds. Stir in remaining oil and garlic and cook until fragrant, about 30 seconds. Season with salt and pepper.

5. Serve ribs and sausage with broccoli and rice.

Serves 4-6

Recipe adapted from America’s Test Kitchen

I’m still laughing at Jeremy’s pick. I hope this makes you smile, too.
The Kingsmen-Jolly Green Giant

I’m sure this song is not about the vegetable, but it has a good vibe.
Calibro 35-Calling All Units To Broccolino

Cheers! Have a great Friday!