Asian Baby Back Ribs
These ribs are delicious served hot or at room temperature. For juicy, tender ribs, poach them before placing on the grill to barbeque. Poaching before grilling also reduces the fatty content.
2 Racks of Baby Back Ribs
4 Tablespoons Chopped Ginger
10 Chopped Garlic Cloves
7 Cups Water
½ Teaspoon Five Spice Powder
10 Ounces Hoisin Sauce
5 Tablespoons Soy Sauce
3 Tablespoons Peeled & Chopped Ginger
5 Diced Garlic Cloves
4 Tablespoons Roasted Sesame Oil
¼ Teaspoons Hot Chile Sesame Oil
3 Tablespoons Dry Mustard
4 Tablespoons Dry Sherry
1 Teaspoon Five Spice Powder
3 Tablespoons Honey
To poach your ribs, use a pan that will fit ribs and your stovetop. Use two pans if you need to. Place ribs fatty side down, cover with poaching liquid mixture and bring to a boil. Reduce to a simmer and cook for 15 minutes. Do NOT poach at a higher heat or the ribs will come out tough. Cool the ribs in the poaching liquid for 30 minutes and then discard the liquid and other ingredients. While the ribs are cooling prepare the marinade.
In a large bowl, mix hoisin sauces, soy sauce, ginger, garlic, roasted sesame oil, hot chile sesame oil, five spice powder, dry mustard, dry sherry and honey. Combine well. When ribs are cooled, coat them in the sauce and turn to completely cover. In a large sealable plastic bag (or bags) marinate in the refrigerator overnight.
When ready to cook, prepare the grill for indirect cooking over a low heat.
Remove the ribs from the marinade and reserve remaining marinade. Cut rib racks into 4 to 6 rib sections and arrange meaty side up on the grill. Heat marinade to boiling for three minutes and then reserve for basting ribs. Turn, rotate and baste ribs with marinade every 10 minutes for an hour. The ribs are done when they begin to pull away from the bone and bone tips are exposed. Transfer rib racks to a cutting board and cut between bones to separate. Serve any remaining marinade to use as a dipping sauce. Serves 4
This dish is super easy to make and everyone will love it!
5 Tablespoons Olive Oil
5 Minced Garlic Cloves
1/8 Teaspoon Red Pepper Flakes
1/3 Cup Decent Quality White Wine
1 Pound Shelled & Deveined Shrimp
½ Teaspoon Sea Salt
1 Tablespoon Fresh Lemon Juice
1 Tablespoon Butter
Chopped Parsley To Garnish
Prepare the shrimp by shelling and deveining. Heat the olive oil in a large skillet over medium heat. Add the garlic to the skillet. Cook for a 1 minute and add the pepper flakes. Increase the heat to medium high. Add the wine and let it cook for 1 minute. Now add the shrimp and season with salt. Cook the shrimp for 2 minutes and add the lemon juice and butter. Cook for another minute. Remove and serve garnished with fresh chopped parsley. Serves 8
If I had to pick my last meal on earth it would be Naughty Nachos!
1 Pound Ground Sirloin
2 Teaspoons Chili Powder
2 Teaspoons Cumin
1 Teaspoon Paprika
1 Teaspoon Garlic Powder
½ Teaspoon Salt
8 Ounces Refried Beans
15 Ounces Black Beans
¾ Pound Grated Monterey Jack Cheese
1 Pound Grated Cheddar Cheese
1 Large Chopped Red Onion
½ Cup Chopped Green Onions
2 Chopped Tomatoes
8 Ounces Chopped Black Olives
3 Diced Jalapeño Peppers
16 Ounces Tortilla Chips
Sour Cream (optional)
Brown ground sirloin in a medium skillet. Drain and add chili powder, cumin, paprika, garlic powder and salt. Set aside. Spread the refried beans over the bottom of a platter or shallow heat proof dish. This is to anchor the first layer of tortilla chips. Next, spread a layer of chips over the refried beans, top with layers of cheeses, ground sirloin, black beans, red onion, green onions, diced jalapeño peppers, tomatoes and olives. Repeat until all ingredients are used. Bake in preheated oven at 375° F for 20 minutes. Remove from oven and serve warm. Top with lettuce, guacamole, sour cream and salsa. Serves 6
Who doesn’t love caramel popcorn?! I have heard that there is a movie theater in LA that sells homemade caramel corn. I would go to the movies just for the caramel corn!
3 Quarts Popped Popcorn
3 Cups Dry Roasted & Unsalted Mixed Nuts
1 Cup Firmly Packed Brown Sugar
½ Cup Light Corn Syrup
½ Cup Butter
½ Teaspoon Salt
½ Teaspoon Baking Soda
½ Teaspoon Vanilla Extract
Preheat oven to 250° F. In a large roasting pan combine the popcorn and nuts. You wish to leave the nuts out or just use one type of nut. Place in the oven while preparing the glaze. In a medium saucepan combine brown sugar, corn syrup, butter and salt. Bring to a full boil over medium heat, stirring constantly, and then continue to boil for 4 minutes without stirring. Remove from heat and stir in baking soda and vanilla. Next pour over the warm popcorn and nuts. Toss to coat the popcorn well. Bake another 60 minutes. Stir frequently (about every 10 minutes). Cool and break apart. Store in an airtight container. Makes 4 quarts
2 Cups Rolled Oats
¾ Cup Packed Brown Sugar
½ Cup Wheat Germ
¾ Teaspoon Ground Cinnamon
1 Cup Unbleached Flour
¾ Cup Raisins
¼ Cup Sunflower Seeds
¾ Teaspoon Salt
½ Cup Honey
1 Beaten Egg
½ Cup Vegetable Oil
2 Teaspoon Vanilla Extract
Preheat the oven to 350° F. Line a 9×13 inch baking pan with parchment paper. In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, raisins, sunflower seeds and salt. Make a well in the center and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared parchment paper pan. Bake for 30 to 35 minutes in the preheated oven until the bars begin to turn golden at the edges. Cool for 5 minutes and cut into bars while still warm. Do NOT allow the bars to cool completely before cutting or they will be way too hard to cut. When bars are cool store in an airtight container. Makes approximately 24 bars.
Spaghetti With Garlic & Oil
This classic combination of garlic and oil gives this simple pasta its heady flavor. Serve with lots of freshly grated Parmesan or Pecorino-Romano cheese.
16 Ounces Spaghetti
¼ Cup Olive Oil
1 Large Finely Chopped Garlic Clove
1/8 Teaspoon Crushed Red Pepper (Optional)
¾ Teaspoon Salt
¼ Teaspoon Course Ground Pepper
2 Tablespoons Chopped Fresh Parsley
In a large stockpot, cook pasta. Do NOT overcook. Drain, but do NOT rinse. Reserve ½ cup cooking water. Meanwhile in a 1 quart saucepan, heat oil over medium heat. Add garlic and cook just until golden, about 1 minute. Add crushed red pepper and cook 30 seconds longer. Remove saucepan from heat. Stir in salt and pepper. In a warm serving bowl, toss pasta with sauce and parsley. Use the cooking water to moisten the pasta if necessary. Serves 6
Easy Add-Ins For Garlic & Oil Sauce
Spaghetti With Garlic & Oil is just the starting point for many delicious possibilities.
- Add 4 to 6 coarsely chopped anchovy filets in oil, drained (or 1 to 1 ½ teaspoon anchovy paste), and 2 tablespoons capers, drained to cooked garlic-oil mixture. Reduce heat and stir until anchovies & break up. Cook for about 30 seconds.
- Add ½ cup Gaeta, Kalamata or green Sicilian olives, pitted and chopped to cooked garlic-oil mixture. Reduce heat and stir until olives are heated through. Cook for about 1 minute.
- Add 2 to 3 ounces crumbled & firm goat cheese to tossed pasta. Toss again.
- Add 1/3 cup chopped sun-dried tomatoes to pasta with garlic-oil mixture and parsley. Toss.
- Substitute 2 to 4 tablespoons chopped fresh basil, oregano, chives or tarragon for parsley.
4 Cups Shredded Green or Purple Cabbage
½ Cup Sour Cream
1 Tablespoon Olive Oil
1 ¼ Pounds Tilapia Fillets
¼ Teaspoon Ground Chipotle Chile
¼ Teaspoon Smoked Paprika
¼ Teaspoon Salt 8 Corn Tortillas
1 Cup Salsa
Avocado Slices (Optional)
Grate 2 teaspoons lime peel and squeeze ¼ cup lime juice. Set aside. In a large bowl, combine cabbage and lime juice. Set aside. In a small bowl, stir lime peel and smoked paprika into sour cream and set aside. In a large skillet heat oil on medium-high until hot. On a sheet of waxed paper, sprinkle tilapia fillets with chipotle and salt to season both sides. Add fish to skillet and cook 5 to 6 minutes or until it turns opaque throughout, turning over once. Meanwhile, warm the tortillas. To serve cut fillets into 8 pieces. Place 2 pieces tilapia in each tortilla, top with cabbage, lime/paprika sour cream and salsa. Top with avocado slices if you wish. Serves 4
Sangria has been important to Spanish culture for many centuries. This wine punch has gained international popularity and is easy to make at home. Versions of Sangria have held a planting of the Iberian Peninsula’s vineyards around 200 BC. As Spain’s soil and weather are particularly well suited for growing grapes, the nation has maintained an abundance of red wine and its subsequent wine punch variations. Interestingly, there is no one recipe for Sangria, as the ingredients of this wine punch are based on availability, season, and a number of other factors.
Sangria requires a light, young Spanish red wine. The most common of these come from the La Rioja, Castilla-La Mancha and Catilla-Leon regions. It is also necessary to include fresh fruit. Spain’s popular locally grown fruits include oranges, lemons and melon. Any fruit can be used, however, one might find bananas, apples, grapes or any number of fruits in Spanish Sangria. Sangria is meant to be light and refreshing so a certain amount of juice and sugar are generally added for a more refreshing taste. Sangria is to be served ice-cold and generally is prepared in large pitchers and served to guests as an accompaniment to a meal or tapas in the summer time
Sangria is to be served ice-cold as a hot-weather refreshment. Generally, it is prepared in large pitchers and served to many guests as an accompaniment to a meal or tapas in the summer time.
1 Cup Orange Juice
¼ Cup Lime Juice
1 Bottle Red Wine
½ Cup Brandy
¼ to 1/3 Cup Sugar
In a 2 quart pitcher stir together orange and lime juices. Add wine, sugar and brandy. Stir until sugar is dissolved. Cover and chill for 3 to 24 hours. Serve over ice. Garnish each serving with orange and lime slices.
Steak fajitas came before any other type of fajita. Mexican laborers created this dish out of necessity while working along the Texas & Mexico border. Laborers were partially paid with the less desirable cuts of beef and eventually came up with a good way to use their “non-cash wages.”
Originally, and still today, the beef used for a fajita is usually, cut into strips and placed into a wrap with a selection of vegetables. Bell peppers and jalapeno are very popular. The secret to tender fajitas is marinating the meat, especially if you are using skirt steak. The meat should be no more than ¾ inch thick and should be cooked on a high heat for a short cooking time.
1 ½ Pounds Flank or Sirloin Steak – Sliced Into Thin Strips
1 Sliced Red Onion
1 Green Bell Pepper – Sliced Into Strips
1 Red Bell Pepper – Sliced Into Strips
1 Yellow Bell Pepper – Sliced Into Strips
2 Teaspoons Garlic Powder
1 Teaspoon Chili Powder
1 Teaspoon Ground Cumin
½ Teaspoon Sea Salt
¼ Teaspoon Fresh Ground Pepper
1 Small Can Diced Green Chilies
½ Cup Chopped Cilantro
12 Flour Tortillas
Guacamole or Sliced Avocado
Shredded Cheddar Cheese
In a large skillet, sauté red, green & yellow bell peppers along with red onion in 2 tablespoons olive oil until crisp and tender. Remove and set aside. In the same skillet, sauté the steak, garlic powder, chili powder, cumin, salt and pepper in the remaining oil for 4 minutes or until meat reaches desired doneness. Return the vegetable to the pan, add the diced green chiles and the cilantro and heat through.
Heat flour tortillas in a preheated oven (350° F) wrapped in foil for about 10 minutes. You can also heat in the microwave for 30 to 60 seconds, but I prefer heating in the oven. Remove tortillas from the oven and place in a tortilla warmer to keep them warm. If you don’t have a tortilla warmer then leave them in the foil to keep them warm. To assemble the tortillas spread some of the guacamole on a tortilla, top it with the steak and vegetable mixture and then top it with salsa, cheddar cheese and a little sour cream. Roll up the tortilla to enclose the filling and enjoy! Serves 12
Steak Fajita Marinade
1 Cup Red Wine Vinegar
½ Cup Tequila
1/3 Cup Olive Oil
1/3 Cup Fresh Lime Juice
5 Large Crushed Garlic Cloves
3 Tablespoons Brown Sugar
4 Fresh Jalapenos (Minced – Stems & Seeds Removed)
1 Tablespoon Minced Fresh Cilantro
1 Tablespoon Worcestershire Sauce
3 Teaspoons Ground Cumin
1 Teaspoon Dried Oregano
1 Teaspoon Lemon Pepper
1 Teaspoon Sea Salt
1 Teaspoon Freshly Ground Pepper
Combine all ingredients and mix well. Pour marinade over meat in a shallow glass bowl or a large zip lock bag. I love marinating meats in these 1 gallon plastic zip lock bags! Refrigerate overnight or up to 24 hours. Makes enough to marinate 3 pounds of steak.
Creamy Potato Gratin
3 Garlic Cloves Cut In Half
4 Tablespoons Butter
3 Pounds (Peeled & Scrubbed) Yukon Gold Potatoes
3 Cups Milk
1/8 Teaspoon Ground Nutmeg
1 Teaspoon Salt
½ Teaspoon Fresh Ground Pepper
Preheat the oven to 425° F. Rub half of 1 garlic clove all over the inside of a 3 quart shallow glass or ceramic baking dish. Throw away the garlic piece. Rub ½ tablespoon of the butter all over the dish and cut the remaining butter into small pieces and reserve.
With a sharp knife, cut potatoes into 1/8 inch thick slices. In a 12 inch skillet, combine potatoes, milk and remaining garlic. Heat to boiling on medium heat and stir occasionally. Reduce heat to medium-low and simmer for about 3 minutes. Stir in nutmeg, salt and pepper. Remove and throw away garlic cloves. Carefully transfer potato mixture to prepared baking dish and spread evenly. Top with the reserved butter pieces.
Bake for 30 minutes or until golden brown. Potatoes should be tender when pierced with the tip of a knife. Cool on a wire rack for about 10 minutes before serving. Serves 12