Saturday, September 11, 2010

Baby Back Ribs

This is a recipe that I've made before but it needs improvement.  I got it from some website years ago.  There are several schools of thought on how to make ribs.  If I had a smoker, I would smoke them.  Since I don't, cooking in the oven is a really great way to get them nice and tender, almost too tender though.  I think I'm goint to try them without foil and try to come up with a rub to add to the mix.  Either way, heres a great place to start.  The sauce is quite potent!

2 large racks pork baby back ribs
coarse ground black pepper
2 tablespoons vegetable oil
1/4 cup minced fresh onion
1 1/2 cup water
1/2 cup tomato paste
1/2 cup white vinegar
1/2 cup brown sugar
2 tablespoons honey
1 tablespoon worcestershire sauce
1 3/4 teaspoon salt
1 teaspoon liquid smoke
1 teaspoon Jim Beam whiskey
1/4 teaspoon coarse ground black pepper
1/8 teaspoon garlic powder
1/8 teaspoon paprika

To make the ribs, cut each large rack of ribs in half so that you have half-racks. Sprinkle a light coating of salt and a more generous portion of coarse pepper over the top and bottom of each rack. Wrap the ribs in aluminum foil and bake in a preheated 300 degree F oven for 2 1/2 hours.

As the ribs cook, make the sauce by heating the oil in a medium saucepan over medium/high heat. Saute the onions for 5 minutes or until they start to brown. Add the remaining ingredients and bring mixture to a boil then reduce heat and simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat and set aside until the ribs are ready. Preheat your barbecue grill.

When ribs are finished in the oven, the meat should have pull back about 1/2-inch from the cut-ends of the bones. Remove the ribs from the oven, let them sit for 10 minutes or so, then remove the racks from the foil and put them on the grill. Grill the ribs for 3 to 4 minutes per side. They should be slightly charred in a few spots when they're finished. Brush barbecue sauce on the ribs while they're grilling, just before you serve them. Don't add the sauce too early or it will burn.

Honey Cinnamon Fried Chicken

As with most of my recipes, I don't really measure, I just eyball it.  Make your best guess on the right quantities to use.

chicken pieces (your choice)

red pepper

heavy cream

1-2 sticks butter
red pepper flakes

In large cast iron skillet, add enough oil to cover the chicken half way (1-2 inches). Heat on med-high until it sizzles when you drop a bit of flour in.

Mix dry ingredients in large bowl.  Mix wet ingredients in large bowl.  Dredge chicken in dry, then wet then dry.  This will make a nice crunchy outside when fried.  For less crunch dredge in wet then dry.  Add chicken to skillet.  Cook until golden brown.  Flip as needed.  If frying multiple batches, remove large solids from oil to prevent burning.  Remove and rest on paper towels to remove excess oil.  You will want to let the chicken rest until mostly dry and crispy.  This lets the glaze work best.

Melt butter and honey.  Add pepper and cinnamon.  Generously coat chicken with glaze.  Reserve some glaze for dipping.

This image is from Food  Network.  I didn't get any pics when I made this recipe.

Consider serving with Popeyes Buttermilk Biscuits.

Thursday, September 9, 2010


We made Lobster the other night.  Being a cajun, I really wanted to boil them the way we boil crawfish, but since I'd never cooked lobster before, I decided to steam them to allow us to enjoy the natural flavor.  It turned out to be a great choice.  I still plan to do lobster Cajun Style.

Steamed Lobster
salt (lots)
bay leaves
crab boil liquid
Old Bay
butter (melted, set aside for dipping)

Rough chop everything.  Add to pot large enough to fit your lobsters.  Cover with water.  Insert steamer basket.  Bring to boil.  Add lobsters.  Boil 5-6 minutes.  Move lobsters around to cook evenly.  Boil 5-6 minutes.  Remove from pot.  Peel and eat!

Pan Sauteed Asparagus
olive oil
garlic powder (sub actual garlic if desired)
onion powder (sub actual onion if desired)

Heat pan.  Add olive oil.  Add butter.  (adding butter and oil together prevents to the butter from burning).  add seasonings.  Saute' until desired tenderness is reached. (I like the tops to get a little crunchy).  Eat!