Thursday, July 31, 2008
Thursday, July 24, 2008
Loved this recipe. I took a recipe from Cook's illustrated for a spice rub and changed a few things about it to adjust it to my liking. I then used applewood chips to add an interesting taste to the ribs and topped it off with some homemade bbq sauce. I made about 10 pounds of ribs today and all that was left at the end of the day was one rack of baby back ribs.
1/4 cup sweet paprika
1 tablespoon chili powder
3 tablespoons dark brown sugar
3/4 teaspoon table saltor 1 1/2 teaspoons kosher salt
3/4 teaspoon dried oregano
3/4 teaspoon ground black pepper
1 teaspoon garlic powder
Combine spice rub ingredients in small bowl. Rub into ribs and let rest for about 30 minutes.
To barbecue the ribs: Open bottom vents on grill. Ignite about 4 1/2 quarts charcoal briquettes (3/4 large chimney-full, or about 65 briquettes) and burn until covered with thin coating of light gray ash, about 20 minutes. Empty coals onto one half of grill bottom, piling them 2 to 3 briquettes high; place soaked wood chunks on top of coals. Position cooking grate over coals, cover grill, open lid vents two-thirds of the way; heat grate 5 minutes, then scrape clean with wire brush.
Arrange ribs on cool side of grill parallel to fire; cover, positioning lid so that vents are opposite wood chunks to draw smoke through grill (grill temperature should register about 350 degrees on grill thermometer, but will soon start dropping). Cook for 2 hours, until grill temperature drops to about 250 degrees, flipping rib racks, switching their position so that rack that was nearest fire is on outside, and turning racks 180 degrees every 30 minutes; add 10 fresh briquettes to pile of coals. Continue to cook (grill temperature should register 275 to 300 degrees on grill thermometer), flipping, switching, and rotating ribs every 30 minutes, until meat easily pulls away from bone, 1 1/2 to 2 hours longer. Transfer ribs to cutting board, then cut between bones to separate ribs; serve.
Homemade bbq sauce
2 tablespoons vegetable oil
1 medium onion, minced
2 cloves of garlic minced
1 can (8 ounces) tomato sauce
(28 ounce) can whole tomatoes , with juice
3/4 cup distilled white vinegar
1/4 cup packed dark brown sugar
2 tablespoons molasses
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon table salt
2teaspoons ground black pepper
1/4 cup orange juice from 1 medium orange
1. Heat oil in large, heavy-bottomed saucepan over medium heat until hot and shimmering (but not smoking). Add onion; sauté until golden brown, 7 to 10 minutes, stirring frequently. Add remaining ingredients. Bring to boil, then reduce heat to lowest possible setting and simmer, uncovered, until thickened, 2 to 2 1/2 hours.
2. Puree sauce, in batches if necessary, in blender or workbowl of food processor. Transfer to bowl or cover in airtight container. (Can be refrigerated for up to 2 weeks.)
2 quarts water
3 1/2 cups cider vinegar
1/4 cup salt
2 (3 1/2-to 4-pound) whole chickens , halved
Seasoning and Sauce
1 tablespoon ground poultry seasoning
Salt and pepper
1/2 cup cider vinegar
3 tablespoons Dijon mustard
1 tablespoon chopped fresh sage leaves
1 tablespoon chopped fresh rosemary
1/2 cup olive oil
2. For the seasoning and sauce: Combine poultry seasoning, 2 teaspoons salt, and 2 teaspoons pepper in small bowl; set aside. Process vinegar, mustard, sage, rosemary, 1/2 teaspoon salt, and 1/2 teaspoon pepper in blender until smooth, about 1 minute. With blender running, slowly add oil until incorporated.
4. Remove chicken from brine. Pat dry with paper towels and rub all over with poultry seasoning mixture. Arrange chicken skin-side up on grill and baste with vinegar sauce. Grill, covered, until chicken is well browned on bottom and meat registers 120 degrees, 25 to 30 minutes, basting with sauce halfway through cooking. Flip chicken skin-side down and baste with sauce. Continue to grill, covered, until skin is golden brown and crisp and thigh meat registers 170 to 175 degrees, 20 to 25 minutes longer. Transfer chicken to platter (do not cover) and let rest 5 minutes. Serve.
Make Ahead: Both the spice rub and the sauce can be made up to 3 days ahead. The chicken can be brined, patted dry, and rubbed with the seasoning mixture up to 8 hours ahead.
Sunday, July 20, 2008
Wednesday, July 16, 2008
Found this recipe in the current issue of Cook's country and gave it a try. It was a hit with everyone in the family including the kids. Everyone wanted more. The flavor was really good and it wasn't salty as the recipe said could happen if you over marinate it, which was only about a hour. The meat was tender and the veggies were cooked and not burned. I can't wait to try it again.
Do not marinate the beef for more than 2 hours or it will be too salty.
1/2 cup soy sauce
3/4 cup olive oil
4 garlic clove , minced
3/4 teaspoon pepper
2 pounds steak tips , poked all over with fork and cut into 1 1/2-inch chunks
2 red bell peppers , seeded and cut into 1 1/2-inch pieces
1 medium red onion , cut into 1 1/2-inch pieces
10 ounces white mushrooms , stemmed
1. Whisk soy sauce, oil, garlic, and pepper in bowl; transfer 1/3 cup soy mixture to large microwave-safe bowl. Place remaining soy mixture and steak tips into gallon-size zipper-lock bag. Press air out of bag, seal, and refrigerate for at least 1 hour or up to 2 hours.
2. Add bell peppers, onion, and mushrooms to bowl with reserved soy mixture and toss to coat. Wrap tightly with plastic and let marinate 30 minutes.
3. Microwave vegetables until onions are translucent at edges, 3 to 6 minutes, shaking bowl (without removing plastic) to redistribute vegetables halfway through cooking. Uncover vegetables and set aside until meat is fully marinated.
4. Thread meat and vegetables evenly onto six 12-inch metal skewers, starting and ending with meat. Grill kebabs over medium fire, covered and turning frequently, until meat is well browned and vegetables are tender, 14 to 16 minutes. Serve.
Monday, July 14, 2008
I've been on quest to find a great Mexican rice recipe and I think I've finally found one I could stomach on a regular basis. This had great flavors and was pretty easy to make. I did leave out the jalepenos since I'm not a fan of overly spicy food. I was going to add green chilies but I forgot to put them in. I used a can of diced Mexican tomatoes in place of the fresh ones. Everyone who tried it liked the rice and I will be making it again. I found the recipe
12 ounces tomatoes, very ripe and cored
1 medium white onion
3 medium jalapenos
2 cups long grain white rice
1/3 cup canola oil
4 minced garlic cloves
2 cups chicken broth
1 tablespoon tomato paste
1 1/2 teaspoons salt
1/2 cup fresh cilantro, minced
Adjust rack to middle position and preheat oven to 350.
Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over medium high heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes.
Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.
Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.
Thursday, July 10, 2008
Meanwhile, cook bacon in heavy large pot over medium heat until beginning to crisp, about 10 minutes. Transfer to paper towels to drain. Drain all but 2 tablespoons bacon drippings from skillet. Add onion and sauté over medium-high heat until softened, about 7 minutes. Add Swiss chard and sprinkle with salt and pepper. Add pasta cooking liquid to skillet. Toss until chard is wilted and tender, about 4 minutes. Sprinkle vinegar over; cook 1 minute.
Add linguine and oil to sauce in pot and toss to coat. Transfer to large bowl. Sprinkle with bacon and cheese. Season to taste with salt and pepper.
Tuesday, July 8, 2008
Monday, July 7, 2008
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 cup buttermilk
1 tablespoon white vinegar
1 teaspoon vanilla extract
2 large eggs
2 tablespoons natural cocoa powder
2 tablespoons red food coloring
12 tablespoons (1 1/2 sticks) unsalted butter , softened
1 1/2 cups granulated sugar
16 tablespoons unsalted butter , softened
4 cups confectioners' sugar
16 ounces cream cheese , cut into 8 pieces, softened
1 1/2 teaspoons vanilla extract
2. With electric mixer on medium-high speed, beat butter and sugar together until fluffy, about 2 minutes, scraping down bowl as necessary. Add one-third of flour mixture and beat on medium-low speed until just incorporated, about 30 seconds. Add half of buttermilk mixture and beat on low speed until combined, about 30 seconds. Scrape down bowl as necessary and repeat with half of remaining flour mixture, remaining buttermilk mixture, and finally remaining flour mixture. Scrape down bowl, add cocoa mixture, and beat on medium speed until completely incorporated, about 30 seconds. Using rubber spatula, give batter final stir. Scrape into prepared pans and bake until toothpick inserted in center comes out clean, about 25 minutes. Cool cakes in pans 10 minutes then turn out onto rack to cool completely, at least 30 minutes.
3. For the frosting: With electric mixer, beat butter and sugar on medium-high speed until fluffy, about 2 minutes. Add cream cheese, one piece at a time, and beat until incorporated, about 30 seconds. Beat in vanilla and salt. Refrigerate until ready to use.
4. When cakes are cooled, spread about 2 cups frosting on one cake layer. Top with second cake layer and spread top and sides of cake with remaining frosting. Cover and refrigerate until ready to serve, up to 3 days.
Wednesday, July 2, 2008
Sorry no pictures this week. I actually donated all of what we received to the local food bank except for the english peas. Between the last two weeks worth of greens plus more from the farmer's market share at the food co-op I am going to be seeing green forever. Usually we have no problem eating greens but I've been overwhelmed with several things. Stay tune though for next week and this Friday's pictures of the Borski CSA shares.