Sweet and Savory Pork Spare Ribs

Just about everyone you know has a go-to recipe for ribs, and here is one of my latest editions.  I have been coming up with dishes to utilize the hot pepper paste featured in the blog entry Korean BBQ Boneless Chicken Bites, while it is in peak freshness.  The preparation is pretty easy and the oven does most of the work.  I don't particularly care for par-boiling these puppies because of the degradation of flavor, rather I roast them low and slow in the oven, and also bake them covered before adding the lip-smackin' sauce infused with the pepper paste and fish sauce.  These ribs will pair perfectly with the Crazy Easy Coleslaw.  What the heck, I'd even throw in some homemade baked or stove-top mac and cheese and some greens for dexterity!  Just a thought.  After the slow cooking, the end result is a supple and tender rib  that falls from the bone when prompted, but not to the point where you want to slap it on a bun and call it BBQ!  Great for anytime of year, this recipe is  sure to score big at your next family meal or get together!
Recipe:
5 lbs. pork spare ribs
2 tsp.chili powder
2 tsp. paprika
2 tsp. seasoned salt
2 tsp. onion powder
2 tsp. garlic powder
pinch red pepper flakes
olive oil for drizzling
SPST
For Sauce:
1/3 c. good quality ketchup
1/3 c. corn syrup
1/3 c. hot pepper paste
1 tbsp. fish sauce
Preheat oven to 350*F.
Rinse and pat ribs dry.  Combine spices in small bowl and rub evenly and vigorously onto ribs.   Drizzle with olive oil and SPST.  Let stand at room temperature for about 15minutes for spices to permeate the surface or marinate in fridge for several hours uncovered.
Meanwhile, combine sauce ingredients and mix until well blended.
Place on roasting pan with rack and bake uncovered for about 45 minutes or until surface of the meat is browned, then cover with foil and continue to bake until ribs are tender, about 2 to 2 1/2 hours.
During the last 15 minutes of baking, remove foil and apply sauce several times over remaining time.
Let rest for about 15 minutes before cutting.  Makes about 12-14 servings.

Smoked Turkey, Tomato and Cannellini Soup

I came up with this recipe to showcase the deep and savory flavor of smoked turkey.  How often have you walked by these golden brown morsels in the supermarket and wondered, "What in the world would I do with that?" I have figured it out with fabulous results.  This is not my first smoked turkey recipe, but it is definitely one of my new favorites.  The smokiness of the turkey lends amazing character to the flavor profile of the broth, which is perfect for dipping crusty breads. The timing for this dish was perfect, considering the turn of spring and expectancy of warmer weather.  Alas, days like yesterday and today, though beautiful, are still  very much feeling like winter, and a nice hearty soup is just what you need, to soothe the mind, body, bones, and soul.

Recipe:

4 to 5 lbs. smoked turkey wings and necks

1 medium onion, chopped

2 stalks celery, chopped

4 cloves garlic, pressed or finely minced

1 soft chicken bouillon cube or chicken broth

1 28 oz. can whole plum tomatoes, gently crushed by hand or wooden spoon

1 15 oz. can cannellini beans, drained and rinsed

handful of parsley, rough chopped

olive oil. for drizzling

SPST

In a heavy pot or dutch style oven, drizzle olive oil and over medium high heat, add onion, celery and garlic.  Cook for about 2 minutes until fragrant.  Add rinsed turkey parts and cover with chicken broth or add a soft cube and fill until just covered with water.

Bring to a boil and reduce to medium.  

Cook until meat falls off bones, about 4 hours, adding water as necessary until the turkey is tender.

Allow liquid to reduce to about half.

Carefully remove bones, skin, and cartilage.

Add crushed tomatoes and simmer for an additional 20 minutes.  SPST

Add sugar to taste and to cut the acidity of the tomatoes.

Stir in beans and parsley, to heat through.

Serve with a nice crusty artisan bread like sourdough or French.

Serves plenty.

Crazy Easy Coleslaw!

!

Love homemade coleslaw, but think it takes a village to make?  I've taken the stress and the mystery out of this side dish, so you can enjoy it at home with your famous ribs, fish and barbecue and it's complete in about 5 minutes!  My family loves my coleslaw and I am proud to share it with you.  For those watching their caloric intake, never fear, this recipe may be prepared with reduced fat mayo or even Greek yogurt, without totally compromising the rich and creamy taste  of an original version we seek when enjoying this dish.  The slaw may be served immediately, but I like to let mine hang out in the fridge for a while for the flavors to marry and the cabbage to absorb the flavors of the dressing.  I use black sesame seeds in one of my versions for a contrast in color and added calcium and B vitamins! This is a large batch, but it's even better the next day! Feel free to half the recipe if desired.
Recipe:
8 c. fresh grated cabbage
1 large carrot, peeled and trimmed and grated
3/4 to 1 c. (depending on creaminess desired) mayonnaise, regular, reduced fat or fat free
2 tbsp. seasoned rice vinegar
1 tsp. black sesame seeds
sugar to taste, or sugar substitute like stevia or sucralose
SPST
Combine cabbage and carrot  in large bowl and mix well.
In another bowl, combine mayo, vinegar, sesame seeds, and sugar to taste.  Blend well and add to shredded mix.  Fold until all is well coated.  TASTE IT!. SPST. Adjust seasonings as desired.
Cover and refrigerate for several hours until serving.
Makes about 12 servings

Teriyaki and Pickled Ginger Roasted Bird

When it comes to roasted chicken, the possibilities are practically endless.  I have many recipes of the sort to share, including one my more recent roasted chicken dishes in the top 5, featured above.  With a 5 lb. bird in hand and my trusty  Le Crueset French Oven riding shotgun, I create a hassle and virtually maintenance free meal headliner in about 2 hours.  Preparation is less than 5 minutes and after that, the oven will bring everything together with ease.  The versatility of a roasted bird makes for side dishes as simple or intricate as one desires, the sides may be omitted totally, swap in some crusty rolls, and go for nice bistro style sandwiches with all the fixins'.  Further, the meat may be removed from the bones and transformed into a wonderful chunky soup, salad or even fajitas, pies and enchiladas!  Whatever your speed for the day, this bird can deliciously fit the bill, and it's easy on the budget.  Mix and match flavors to create your own preferred style dish, or just try this one and see what you think!
Recipe:
1 5 lb. chicken, rinsed and patted dry
1 bunch green onions, trimmed and halved
3 cloves garlic, pressed or finely minced
2 lemons, quartered
1/4 c. Teriyaki marinade
1/3 c. pickled ginger
olive oil for drizzling
SPST
Preheat oven to 350*F.
Spread open cavity of bird and SPST inside.
Stuff with olive oil drizzled onions, garlic and lemons.  Secure legs together.
Carefully separate skin from meat and pour marinade underneath to cover as much surface area as possible. Sometimes the skin will tear, as above, and it's O.K., just place extra pickled ginger in the torn area to aid in moisture preservation during roasting.
Slide slices of pickled ginger between skin and meat in as many places as you can. 
Drizzle with olive oil and rub skin, coating all.  SPST.
Place in heavy duty vessel, such as a Dutch or French oven and place lid atop.
Bake for about 1 hour and 45 minutes to 2 hours, or until legs shake loosely in the socket.
Baste several times during the last 30 minutes to encourage even browning.  Let stand
before slicing to serve. Skim juices and/or strain and serve drizzled over chicken Serves 8 to 10.

Fragrant Springtime Roasted Pork Loin

Pork loin is a popular and delicious protein suitable for any time of year.  This particular recipe reminds me of spring with it's crisp and bright flavors, that really bring this loin to life after marination.  The featured recipe is paired with my Better Than Sex Broccoli Casserole and some roasted new potatoes for a wonderful family style meal or Super Sunday Dinner.  The lemon grass paste and sambal oelek add a super Asian quality dynamic, which is further complimented by fresh garlic, lemons, and Marsala.    Lemon grass paste can be found in the produce department of major markets. It is native to India and tropical Asia, where it is used as teas, in curries as well as soups.  Known as Cymbopogon in   it's native countries, lemon grass also goes by other monikers like lemongrass, silky heads, barbed wire grass, hierba Luisa, fever grass and citronella grass.  This member of the grass family is also used as a preservative and insect repellent, as well as a pheromone to attract bees to hives for trapping. Lemon grass also possesses anti-fungal properties and medicinal attributes to some.
This recipe is super the next day as well for amazing sandwiches on toasted slices of French bread drizzled with olive oil, adorned with fresh spinach, horseradish mustard, mayonnaise and Cheddar cheese, that's if there's any left over! My sister Bonnie and her husband thought the sandwiches were fantastic!  For smaller loins, simply half the recipe.
Recipe:
1 2 1/2 lb. boneless pork loin
1/2 c. Marsala
4 cloves garlic, pressed or finely minced
2 lemons
1 tsp. lemongrass paste
1 tsp. sambal oelek
olive oil
SPST
Pierce loin generously with a knife or fork for flavor permeation.  Place in large resealable bag and SPST.
In a bowl, whisk together Marsala, juice of lemons, garlic, paste, sambal oelek and about 1 tbsp. of olive oil and pour over loin.  Roll around in bag to coat evenly, press out excess air and marinate in refrigerator for 2 to 24 hours.
Preheat oven to 350*F.
Pour off marinade and pat loin dry with paper towels.
Heat cast iron skillet or large saute pan to medium high heat and drizzle with olive oil.
Sear loin on all sides until golden, about 5 minutes. Transfer to oven to finish cooking.
Roast uncovered until internal temperature reaches 165*F.  Remove from oven and let rest for about 15 minutes.  This will allow the roast to continue cooking and reabsorb juices before serving. Drizzle with pan juices before serving if desired!
Makes 10-12 servings.

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Tangy and Buttery Brussels Sprouts

This recipe is an homage to the sometimes greatly adored or  highly abhorred vegetable, synonymous with the words "Eww" and "Yuck".  Brussels Sprouts are popular  in Belgium and have been since the early 13th century, with the first written account being made in 1587.  There is no undisputed evidence, but they may have originated there.
Brussels Sprouts as we know them came to the Americas around the 18th century to Louisiana, by way of the French Settlers.  Thomas Jefferson grew Brussels Sprouts at Monticello.  California encompasses the best climate and growing conditions  for these sprouts which mainly began in the 1920's.
 Modern genetics has worked to to help lessen the off putting bitter taste of these earth-like gems and make them more palatable.  They are a part of the Cruciferae family which includes cabbage, kale, collards, broccoli and kohlrabi to name a few.  Brussels Sprouts are rich in B vitamins, dietary fiber, Vitamin A, and folic acid, which is found in orange juice.  Also, they contain a compound called sinigrin, which is believed to help fight against colon cancer. They also harbor indole-3-carbinol, a compound beneficial in DNA repair.  Heart patients should be aware that excessive amounts of Brussels Sprouts may be a hindrance, because they contain a significant amount of Vitamin K, which can interfere with anti-coagulants.
Instances of over consumption, are far and in between, so do not let this notion deter you from enjoying these super leafy green antioxidant giants from time to time.!
The following recipe is a simple and delicious one, using fresh lemon and zest, a splash of seasoned rice vinegar and a small amount of real butter.  I prepared these in the microwave, as per convenience, and to promote just enough steaming to promote minimal nutrient loss.  Boiling your sprouts significantly lowers the levels of heart and colon healthy compounds, so steam, stir-fry or saute to get the most out of their benefits.  You may also half them to expedite cooking process and accommodate carmelization of surfaces.
This recipe pairs well with roasted chicken and pork.
Recipe:
1 lb. fresh  Brussels Sprouts, trimmed if needed
1 lemon and zest
splash of seasoned rice vinegar
2 tbsp. butter
SPST
Place sprouts in microwave safe vessel.  Add butter and about 1/4 c. water. Cover.  Microwave on high for about 6 minutes or until tender.  Pour contents onto serving vessel and squeeze the lemon juice atop and add a splash or two of the vinegar.  Grate some zest atop and SPST.   Drizzle with olive oil if desired. Serves 4 to 6.

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Smokinhotchef

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The Fat Bastard, A Breakfast Melody!

My sister Linda spent the weekend with us, and we caught up on all the gossip and happenings  of the past two weeks, since we last had a chance to hang out.  We brought Sunday morning in with a venture of making breakfast together. My sister Hollie had already made a wonderfully hot and soothing, bone warming fire, as we have a wood stove in our home-place house. With the smell of fresh coffee and soft gospel music from the radio already wafting through the house, thanks to Hollie as well, Linda  began slicing serving- -sized portions of Kielbasa to be roasted and patting out cakes of fresh homemade sausage, procured by way of  a guy, lovingly referred to in our area as the "Sausage Man".  Linda also prepared a 'mess' of fried potatoes in our old fashioned cast iron skillet.  My task was the biscuits.  I follow the same routine as usual, and began mixing, cutting, rolling, cutting out and transferring the fluffy rounds of country clouds or "cat head biscuits", as called by some, to my baking sheet. My best guess as to why they are nicknamed so, is because they are larger than the average cutout biscuit, about the same diameter as a cat's head!  It just sounds fun to say!
 Normally this goes on without a hitch, but my girls were in kitchen as well, and wanted to do their part, so I gave Bronwyn the rolling pin, a small piece of dough and a work surface.  Genesis came in and she too wanted to help, and the power struggle for the rolling pin began.  After much bickering and agreeing to disagree, the girls decided to share the seat, and pass the pin back and forth.!  They rolled and rolled, until losing interest and migrating back into the other parts of the house.  When the biscuits were baked, sausage and Kielbasa gently cooked in the oven and the potatoes steaming hot and fragrant with notes of savory onion in tow, the eggs were scrambled and plated.  We opted for loaded biscuits for the sake of cleanup and trying to fit all the 'ole fashioned, 'Sundays of old breakfast' into our designated vessel.  The task was a daunting one, mindful of the surface area and they ability to actually be able to hold it in your hands and eat it with minimal hassle.  I decided to go for it and not worry about actually holding it.  I cheated by using a knife and fork!!  This is definitely not a biscuit for every day, or even every week, but it's mighty good for a special occasion, as is anytime we can get more than 3 sisters in the same place at one time, we splurge!  I took it a step further and added aged Vermont White Cheddar cheese to seal the deal, it was delicious and indulgent, hence the name "Fat Bastard"!  There's no place like home indeed!:)