Barbecued Spareribs

5 lbs. baby back spareribs

Ingredients for dry rub:
2 T paprika
1 teaspoon coarsely ground black pepper
1 teaspoon lemon pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons brown sugar
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon cayenne pepper, or more to taste

Combine all ingredients but the pork for the rub.

If you wish, remove the papery skin from the back of each rack by pulling it off with your fingers or just slit it with a knife.

Spread the rub generously on both sides of the ribs. Allow the ribs to sit in the refrigerator for up to eight hours or at room temperature for one hour. For the fire, use charcoal and wood chips.

Cook over direct heat until the ribs are browned. Lower the fire and place the charcoal and wood to each side. Place a large drip pan under the ribs in the center. Continue cooking the ribs over indirect heat until the ribs are done. How long depends on your grill, your fire, distance from fire, etc. To test, cut into the ribs in the middle: The meat should not be pink. Use vents to regulate the heat.

Read More...

Summary only...

Light Buttermilk Pancakes

1 ½ cups flour
1 ½ teaspoons baking powder
1 teaspoon sugar
½ teaspoon salt
1 ½ T melted butter plus more for cooking
1 egg beaten lightly
2 cups buttermilk

maple syrup and jam for serving

Combine the dry ingredients in a bowl. Set aside.

Combine 1 ½ tablespoons butter, the egg and buttermilk in a bowl. Whisk in the dry ingredients until batter is just smooth. Set aside at room temperature for 30 minutes.

Lightly brush a nonstick skillet with butter and place over medium heat. Ladle ¼ cup of the batter into the skillet, spreading it out a bit; cook until the pancake is golden and small bubbles form on the top, about 40 seconds. Flip and continue cooking until golden, about 40 seconds.

Repeat with the remaining batter, adding more butter as needed to the pan. Serve the pancakes as you make them, with syrup or jam; or keep them warm, loosely covered with foil, in a 200 degree F oven.

This recipe yields about 10 4-inch pancakes to serve 4 or 5.

Per serving (based on 4, without syrup or jam): 290 calories, 43g carbohydrates, 11g protein, 8g fat, 70mg cholesterol.

Read More...

Summary only...

Almost Homemade Cappuccino Crunch Muffins

1 (15.4-oz.) pkg. Pillsbury® Nut Quick Bread & Muffin Mix
1/2 cup unsweetened cocoa
1 T instant coffee granules or crystals, or instant espresso
coffee granules
1 cup toffee bits
1/2 cup semisweet chocolate chips
1 cup buttermilk (substitute 1 T vinegar or lemon juice with enough milk to make 1 cup, let stand at room temperature for one hour before using)
1/3 cup oil
2 eggs

Preheat oven to 400 degrees F. Line 14 muffin cups with paper baking cups. In
large bowl, combine quick bread mix, contents of nut packet, cocoa and coffee granules; mix well. Stir in toffee bits and chocolate chips. Add buttermilk, oil and eggs; stir just until dry particles are moistened. Divide batter evenly into lined muffin cups.

Bake for 19 to 23 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove muffins from pan. Serve warm or cool.

Makes 14 muffins

Read More...

Summary only...

Butternut Squash Gnocchi

1 1/2-2 lbs. butternut squash
4 T unsalted butter
nutmeg, to taste
kosher salt and freshly ground pepper, to taste
3/4-1 cup pastry flour (makes for lighter gnocchi)

1 recipe brown butter with pine nuts and parsley (see below)

Heat oven to 350 degrees. Cut the squash in half lengthwise and remove the seeds. Spread 1/2 tablespoon butter on each half of cut squash and sprinkle with a touch of nutmeg, salt and pepper. Roast in the oven until tender, about 45 minutes.

When cooked, peel the squash and work through a food mill. Spread the squash evenly, not more than 1/2 inch thick, on a sheet pan, and return to the oven. Bake the squash until it is very dry, but not crusty, about 1 hour. If not dried enough, if damp, the squash will absorb more flour and become gummy.

Transfer to a bowl.

Brown the remaining 3 tablespoons butter and add to the squash. Add the pastry flour and work gently to form a dough. Drop a small spoonful of dough into boiling, salted water and cook just until it floats. Taste and adjust seasonings as desired. Dust a cutting board with a little pastry flour and gently roll out the dough evenly about 1/2 inch high. Cut thin strips, 3/4-inch wide, and form into a sausage-like roll. Slice the rolls into 1/2-inch-wide diagonal slices.

At this point, cook the gnocchi or hold them in the refrigerator covered with a dry towell or freeze them.

To cook, heat a large pan of boiling water, add salt and then add the gnocchi. Boil only until they rise to the surface, 1-2 minutes. Remove with a slotted spoon and arrange in a single layer on a baking sheet. Toss the gnocchi in brown butter sauce to heat thoroughly.

Serves 8 as a first course, 4 as an entree

* * * * * * * * * * * * * *

Brown Butter Sauce

4 ounces (1 stick) unsalted butter
1/3 cup toasted pine nuts
1/4 cup chopped parsley
1/2 cup vegetable broth or stock
salt and pepper, to taste
freshly grated parmesan cheese, optional

In a hot pan, melt the butter until it begins to brown. Add the pine nuts and parsley and swirl pan. Add broth before butter becomes dark brown. Season to taste with salt and pepper. Add the cooked gnocchi and heat through, swirling several times. Serve with grated parmesan cheese (optional).

Read More...

Summary only...

Chocolate Coffeecake

Ingredients for the cake:
2 envelopes active dry yeast
1 1/2 cups all-purpose flour
3/4 cup sugar
2/3 cup water
1/2 cup butter or margarine
1/3 cup evaporated milk
1/2 teaspoon salt
4 egg yolks
2 1/2 cups all-purpose flour

Ingredients for the filling:
3/4 cup semisweet chocolate morsels
1/3 cup evaporated milk
2 T sugar
1/2 teaspoon ground cinnamon

Ingredients for the topping:
1/4 cup flour
1/4 cup sugar
1 teaspoon cinnamon
4 T butter
1/4 cup semisweet chocolate morsels
1/4 cup chopped nuts

Preparing the cake:
Combine yeast and 1 1/2 cups flour in a large mixing bowl. In a saucepan, combine sugar, water, butter, evaporated milk and salt. Heat just until warm; add to yeast mixture. Add egg yolks.

Beat at low speed 30 seconds; beat 3 minutes at high speed. Stir in 2 1/2 cups more flour. Place in a greased bowl; turn once to coat surface of dough. Cover; let rise until double, about 2 hours.

Punch down; turn onto floured surface and let rest 10 minutes. Meanwhile, for the filling, in a medium saucepan combine chocolate morsels, evaporated milk, sugar and cinnamon. Cook and stir over low heat until chocolate melts; cool.

Roll dough to an 18-inch-by-10-inch rectangle. Spread with chocolate mixture; roll up from long side. Seal and join ends. Place seam down in a greased 10-inch tube pan.

For the topping, combine the flour, sugar and cinnamon. Cut in the butter; stir in the chocolate morsels and chopped nuts. Sprinkle mixture on dough. Let rise about 1 1/4 hours. Bake in a preheated 350-degree oven for 50 minutes. Cool 15 minutes; remove from pan.

Serves 12 to 16.

Read More...

Summary only...

Quesadilla Triangles with Smoky Shredded Chicken

1 boneless, skinless chicken breast half (about 6 ounces), washed and patted dry
2 T vegetable oil
½ cup chopped onion
2 garlic cloves, peeled, crushed
½ teaspoon ground cumin
½ teaspoon ground coriander
1 canned chipotle chile pepper in adobo sauce, chopped
½ pound finely chopped tomatoes
1 teaspoon tomato puree, or use 1 teaspoon of the adobo sauce from above
½ teaspoon sugar
salt and ground black pepper to taste
6 flour tortillas (6 inches in diameter)
oil for brushing on the tortillas
6 T grated Gruyere cheese
2 green onions, washed, ends removed, finely chopped
1/3 cup sour cream
24 cilantro leaves for garnish

Place the chicken in a pan with cold water to cover. Cover and simmer it gently over low heat, being careful not to boil, until cooked through, about 7 to 10 minutes, depending on the size and thickness.

Cool it in the cooking liquid, then drain. Shred the chicken.

In a large skillet, heat the oil over medium heat. Add the onion and saute until it is softened and slightly golden, about 5 minutes.

Add the garlic, cumin, coriander, chile, tomatoes, tomato puree or adobo sauce, and sugar. Cook until the mixture is thickened, abut 5 minutes.

Remove from the heat and cool; stir in the shredded chicken. Add salt and pepper to taste. Set aside.

Preheat a grill pan (or regular skillet) over medium heat. Brush one side of the tortilla with oil. Place the tortilla, oiled side down, onto the pan, pressing lightly with a spatula. Pan-grill for 1 to 2 minutes or until the tortilla softens. Repeat with remaining tortillas.

Preheat the oven to 400 degrees.

Place half of the tortillas on a baking sheet, grill marks down.

In a small bowl combine the cheese and green onion.

Sprinkle 1 tablespoon of the cheese-onion mixture over each tortilla. Evenly divide the chicken mixture and place it on top of the cheese-onion mixture. Sprinkle the chicken with the remaining cheese-onion mixture.

Top with the remaining tortillas, pressing down slightly. Bake until the cheese melts, about 5 minutes. Cool slightly. Cut each quesadilla into 8 wedges. Top with a dollop of sour cream and garnish with a cilantro leaf.

Makes 24 wedges.

Read More...

Summary only...

Bruschetta with Olive Oil Crushed White Beans and Wilted Greens

For white beans:
12 ounces cannelini or great northern beans, soaked overnight in cold water
2 cloves of garlic, smashed
1 sprig fresh sage
2 teaspoons salt
1/2 cup extra virgin olive oil

For the gremolata:
1 cup flat leaf parsley leaves
3 cloves of garlic, peeled and chopped
zest of 1 lemon

For wilted greens:
2 bunches of spinach, escarole, kale or broccoli raab washed and roughly chopped
1 clove garlic, minced
2 T extra virgin olive oil
1/2 lemon

For crostini:
1 loaf artisanal bread, sliced 3/4-inch thick
1 clove of garlic, peeled
1/4 cup plus 2 T extra virgin olive oil

Preparing the beans:
Drain and rinse under cold water. Place in a small pot along with the garlic cloves, the sprig of sage and enough cold water to cover. Bring to a boil. Skim off any froth that rises to the surface and turn the heat down to low. Cook at a gentle simmer for about an hour until the beans are tender. Add the salt during the last 10 minutes of cooking.

Preparing the gremolata:
While the beans are cooking, make the gremolata. Finely chop together the parsley, garlic and lemon zest.

Drain the beans, saving the brother, and remove the garlic cloves and sage. Crush the beans with the olve oil, gremolata and enough broth to make the mixture smooth enough to spread, then reserve.

Preparing the greens:
Saute the greens in 2 tablespoons of olive oil with the minced garlic over high heat. Season with a squeeze of lemon.

Preparing the bruschetta:
Toast the bread on both sides under a broiler or on a grill. Gently rub with the clove of garlic and brush with the remaining olive oil.

To Serve:
Cut into serving portions, spread with the crushed white beans and top with the wilted greens.

Read More...

Summary only...

Preserved Lemons

12 or more unblemished lemons, preferably Meyers, scrubbed
sea salt
fresh lemon juice as needed

Pat the lemons dry.

Cut a thin dime-sized piece from both ends of each lemon.

Set a lemon on one end and make a vertical cut three quarters of the way through the fruit, so that the two halves remain attached at the base. Do not cut in it half.

Turn the lemon upside down and make a second vertical cut at a 90-degree angle to the first, again three quarters of the way through fruit.

Fill each cut with as much salt as it will hold.

Place the lemon carefully at the bottom of a sterilized wide-mouthed quart glass jar. Proceed in the this manner with the remaining lemons, compressing them in the far until no space is left and the lemon juice rises to the top. Seal and seat place on the kitchen counter.

More lemons may be added in the following days as the lemon rinds begin to soften.

Make sure the lemons are covered with juice at all times adding fresh lemon juice if necessary.

The lemons are ready to use when the rinds are tender, in 4 to 6 weeks. Rinse them lightly and discard the seeds before using.

Refrigerate after opening. Preserved lemons will keep for up to 6 months in the refrigerator.

Note: Mold may form when the lemons come in contact with the air. If this happens, remove the mold with a clean utensil. Besure the lemons are always completely covered with lemon juice.

Read More...

Summary only...

Hot Chocolate

Use a heavy pot when melting the chocolate, or it may burn.

3 ounces bittersweet chocolate, in pieces
1 T light brown sugar
1/4 teaspoon ground cinnamon
2 cups low-fat (1%) or whole milk

Combine the chocolate, sugar, cinnamon and 1/2 cup of the milk in a small, heavy saucepan. Whisk constantly over medium-low heat to melt the chocolate until the mixture forms a smooth paste. Then slowly pour in the rest of the milk, whisking until warmed through.

Serve with a dollop of whipped cream, or marshmallows, and/or an ounce of vanilla liqueur. Dress this up at the holidays by serving with candy canes as stirrers.

Serves 2

Read More...

Summary only...

Stuffed Red Potatoes

Mashed Potatoes
(for filling baby potatoes)
4 russet or Idaho potatoes, peeled, cubed and boiled
1/2 cup cream or half & half
1/4 lb. (1 stick) butter
salt and white pepper, to taste

Roasted Potatoes
18 baby red potatoes
olive oil

Toppings
4 ounces blue cheese, crumbled
4 ounces goat cheese, crumbled
4 ounces New York cheddar, grated
2 T chives, chopped

Preparing the mashed potatoes:
Push cooked potatoes through a sieve or whip in electric mixer. Add butter and cream. Season with salt and white pepper, set aside.

Preparing baby red potatoes:
Cut potatoes in half and hollow out middles (to make room for the stuffing). Toss the potatoes in olive oil and roast in oven at 350 degrees F for approximately 20 minutes, until just done, and set aside.

To assemble:
Using a piping bag or small spoon, fill the hollowed out roasted potatoes with mashed potatoes, top with assort cheese and bake until melted and golden brown.

Serve warm.

Serves 10-12

Read More...

Summary only...