Boyd Recipes

Online Recipe File for Joshua & Deb Boyd



Pork Rib Ragu

– 1 large leek
– 1 tbsp olive oil
– 4 pounds pork spare ribs, cut into 4 sections
– 2 large carrots, coarsely chopped
– 2 celery ribs, minced
– 1 cup dry white wine
– 2 tbsp unsalted butter
– 1 medium onion, halved and thinly sliced.
– 2 tbsp all purpose flour.

Preheat over to 350.

Halve leek and rinse thoroughly. Dry well and coursely chop.

In a large dutch over, heat oil over medium high.

Season ribs with salt and pepper. In batches brown ribs. Move roves to a plate.

Add leek, carrots, and celery to pot. Cook, stirring frequently, until softened. Add wine, bring to simmer, and reduce by half.

Return ribs to pot and cover with water by 2 inches. Bring to boil, cover, then move to over.

Cook until meat is falling off bones, about 3.5 hours. Move ribs to baking sheet and strain liquid into a heat proof container. When ribs are sufficiently cool, shred meat, discard fat and bones.

In a medium sauce pan, melt butter over medium. Add onion and cook until soft. Stir in flour to coat. Cook flour for a minute or two, but don’t brown. Slowly whisk in cooking liquid and simmer until thickened.

Add pork to sauce.

Serve with rice or polenta.

Omy-Soba Recipe


  • Soba Noodles
  • Yakisoba sauce
  • 2 eggs (Added with soy sauce, salt/pepper)
  • Sliced ginger
  • Chinese cabbage
  • Carrots
  • Sliced chicken/pork, seasoned (with soy sauce, sesame oil and pepper)
  • Tonkatsu Sauce
  • Seaweed Flakes
  • Bonito flakes
  • Mayonnaise

Cook Soba noodles in boiling water.

Add about 1 tablespoon of oil to the wok, and heat it with medium heat. Next, add in ginger and fry, followed by the carrots and cabbage. After frying vegetables, add in meat followed by yaki soba.

On a frying pan, add in the egg, turn to slow-medium heat. When the egg is still a little runny, add in the yakisoba close to one side and use a pair of chopsticks/spoon to fold the omelette (don’t worry too much about it if it gets broken or anything). Now that you’re almost done, get a plate, and flip the frying pan over it, and there you go, the holes are covered and you get a pretty decent-looking omusoba! If there’s still some noodles leftover, you can add it at the side.

Now the fun part! You can decorate the omelette with tonkatsu sauce, sprinkling some bonito flakes or seaweed flakes over it and what-not. And well, (attempt) to make it in a heart-shape, like what I’ve (destructed) below. You can also add some mayonnaise.


Tangy Chicken with Orzo Pilaf

  • 1 tbsp + 1 tsp vegatable oil
  • 4 checken leg quarters (about 3 pounds)
  • 3 bone-in chicken breast halves (~1.5 pounds)
  • coarse salt and pepper
  • 1 large white onion, minced
  • 3 garlic cloves, minced
  • 4 plum tomatoes, diced
  • 3/4 c. cidar vinegar
  • 2 medium carrots, diced
  • 1 1/4 C. orzo

Preheat over to 400 deg.  In a large dutch over or heavy pot, heat 1 tbsp oil over high.  Season chick on both sides with salt and pepper.  In batches add chicken, skin side down, and cook until skin is golden and crisp, about 7 minutes.  Flip chicken over and cook 3 minutes more.  Transfer chicken to plate.

Pour off all but 1 Tbsp fat from pot and reduce heat to medium-high.  Add onion and cook until translucer, about 5min.  Add garlic and cook, stirring, until fragrant, about 1 min.  Add tomatoes and season with salt and pepper.  Cook until beginning to break down, about 3 min.  Stir in vinegar and return chicken, skin side up to pot.  Bring liquid to a boil.  Transfer pot, uncovered, to oven and bake until chicken is cook thhrough, about 30 min.

Meanwhile in a medium saucepan, heat 1 teasp oil over medium high.  Add carrots and cook until slightly softened, about 3 minutes.  Add orzo, tossing to coat.  Add 1 3/4C water and bring to a boil.  Reduce heat to low and cover.  Cook until water is absorbed and orzo is tender, about 15 min.  Remove from heat, fluff pilaf with a fork.


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