BBQ COUNTRY RIBS

BBQ Country Ribs:

 

6-8 country ribs (lean)

Kosher salt

3 T. light brown sugar, packed

2 cloves of garlic, minced

2 t. fresh thyme

2 1/2 T. chili powder

Freshly ground black pepper

1-2 t. cayenne pepper

1/2-1 c. apple cider vinegar

2 T. dijon mustard

2 t. Worcestershire sauce

1 bottle of beer

 

Mix 1 T. salt, brown sugar, garlic, thyme, chili powder and 1/2 t. black pepper and the cayenne pepper in a bowl.  Rub the spice mixture evenly over the ribs, after piercing a few times with a knife.  Place the ribs on the rack in a roasting pan, cover and refrigerate 1-2 hours or overnight.

 

Combine the vinegar, mustard, Worcestershire and beer in a saucepan over medium heat and simmer approximately thirty minutes.  Cover and set aside.

 

Preheat a grill to low heat.  Cook the ribs, until tender, approximately 2 1/2-3 hours.  Occasionally baste with the sauce, until the ribs are glazed.

 

(I’ve also cooked this in the oven.  Remove ribs from marinade and cook  (covered) at a low temperature, around 325 degrees for and hour, basting occasionally with sauce.  After one hour, turn oven temperature to 400 degrees for around an hour and continue basting.  The last 30 minutes, I usually turn the oven up to around 425 degrees and then remove foil during the last 5-7 minutes and broil to a nice brown.)

 

BBQ Country Ribs

ABOUT ME

1.  When did you start cooking?

     I think I was around eight or nine, when my dad decided it would be a good idea for me to cook once a week.  I

     started with omelets with about every ingredient you could think of, including cherries…yuck!  My poor dad was

     the guinea pig, because my mom knew better.  I soon started following recipes, in order to learn what I was really

     doing, and quickly improved.  My mom and both of my grandmothers were excellent cooks, so I guess it is in my

     blood!

2.  Name five ingredients one would never find in your pantry/refrigerator:

     1.  Mayonnaise

     2.  Ranch Dressing

     3.  Canned Meats or Veggies

     4.  ‘Cream of’ ANYTHING

     5.  Velveeta

3.  What are five things you always have in your kitchen?

     1.  Extra Virgin Olive Oil

     2.  Sea Salt and Black Peppercorns

     3.  Onions

     4.  Chicken Stock

     5.  Fresh Herbs

4.  What would be your last meal?

     Good lord…I’d have to take a picnic with me, because there are so many dishes I love!  But, I guess I’d go with

     ‘comfort mama’ food, so I’d have:  (breakfast) poached eggs on a toasted whole wheat bagel with fresh tomatoes

     on the side, with sea salt, (lunch) french onion soup or miso soup, (dinner) my mama’s homemade chicken and

     dumplings, mac and cheese, pinto beans, mexican cornbread and unsweet ice tea with lemon, (snack???)  my mom’s

     chicken pot pie or roasted brussel sprouts (drink) LOTS and LOTS of wine, if it’s my last dinner!

5.  What are your pet peeves?

     Where do I start?  haha  Okay, I’ll try to keep my list short!  (1) I cannot stand anyone in my kitchen with me, when

     cooking or just really, anytime.  It makes me absolutely insane!  The exception would be, if my mom was helping

     me cook or my husband and I were cooking together.  (2) I hate finding out, last minute, in the middle of prep, that

     someone has used or eaten the last of whatever ingredient I need.  (3)  BAD MANNERS!

6.  Who are your favorite chefs?

     Chef Eric Ripert, Chef Anthony Bourdain, Chef Rick Bayless, Chef Gordon Ramsey, Chef Tom Colicchio and Chef

     Lidia Bastianich.

7.  Describe your style of cooking.

     Organic in every sense, open-minded and restless enough to not follow recipes.  I thrive on passion and cook

     without restrictions, flying by the seat of my pants.

8.  What food/ingredient do you dislike?

     I haven’t been into sugar in over a year, so I don’t like sweets, unless it’s fruit. 

9.  If you could invite anyone for dinner, who would it be?

     Anyone?  The Dalai Lama, Ernest Hemingway (yes, I know he has passed), Meryl Streep, Robert Redford, all my

     favorite chefs and Dr. Bob.

10.  What do you want to be when you grow up?

     Easy…a Molecular Gastronomist!

 

COLLARD GREENS

I recommend a crisp medium-bodied white such as:

Château Arzac, Graves, Cuvée Léa (Sauvignon Blanc-2007)

Like biting into a crisp green apple, this vibrant blend offers up fresh, pure flavors of tart apple, green tea and citrus, underpinned by bright acidity and a texture of lovely roundness, with a hint of creamy, lightly toasted vanilla oak. The minerally aftertaste is vivid, redolent of lemon balm with a bit of spice.

$15

CIRCA- (downtown) MEMPHIS, TN

Valentine’s Dinner, 2010:

The decor was exquisite and the service, impeccable.  I love that the experience wasn’t about turning tables on one of the most profitable nights of the year.  I felt as if, they wanted us to enjoy each and every second and take our time and savor each moment.  Excellent wine list with phenomenal food and service.  Reservations are a must!  I’m looking forward to our next dining experience at Circa!

Menu:

Prosciutto wrapped asparagus with creamy gorgonzola, fresh oysters on the half shell with bloody mary granité, heart of palm salad with kalamata olives and red peppers, french onion soup with gruyere, sesame crusted seared ahi tuna with wasabi mashed potatoes, seaweed salad and soy-ginger beurre blanc, roasted elk tenderloin with wild mushroom gravy and mashed potatoes, apple pie with cinnamon ice cream, caramel sauce and a handmade marzipan apple…with a delicious bottle of d’Arenberg Grenache 2006.

SPICY VEGGIE & TOFU COCONUT THAI CURRY

Spicy Veggie & Tofu Coconut Thai Curry

Spicy Veggie & Tofu Coconut Thai Curry:

     (dedicated to all my Vegan, Veg, Organic Hippies 3>)

1 pkg. tofu, extra firm (press out water and dice into small cubes)

2-3 T. olive oil

1 large Vidalia or white onion, diced

1-3 T. red chili oil (or to taste)

2-3 t. red curry paste

1-2 t. red pepper flakes (or to taste)

1 can bean sprouts, drained

1 can bamboo shoots, drained

1 can water chestnuts, drained

1/2 head white cabbage, diced into small bite size pieces

2 zucchini, quartered and diced

2 yellow squash, quartered and diced

1 package shiitake mushrooms, washed and diced

1 small head of broccoli chopped with stems included

1 pkg. soba noodles

1 can unsweetened coconut milk

1-2 t. organic raw sugar, to taste

8 oz. chicken stock (either organic version or vegetable stock, depending on your preference)

Salt & pepper, to taste

Juice of 1 lemon plus the lemon zest

1 bunch scallions, diced (for garnish)

Warm olive oil in a saute pan.  Drain tofu and press out as much water as possible without breaking the tofu, then cut into small cubes.  Add red pepper flakes (to taste) and saute on medium until brown.  Add salt and pepper (to taste).  Remove from pan and cool on a paper towel.

Add red chili oil and red curry paste to saute pan and cook diced cabbage until slightly tender.  Add bean sprouts, bamboo shoots and water chestnuts and continue to saute approx. 2-3 minutes.  Cabbage should be tender, but still have a slight crunch.

In a separate pan, steam zucchini, squash and broccoli in 1/2 inch of water, until tender with a slight crunch.  Add salt and pepper, to taste.  Drain off water and set aside.

Cook soba noodles in 8 oz. chicken stock, according to package directions.

Add coconut milk and a little sugar, at a time, according to taste, to the cabbage mixture.  Turn to simmer and stir occasionally.  Add juice of one lemon, along with lemon zest, additional red pepper flakes, black pepper and salt (according to taste).  Once heated through, add this to the soba noodles and chicken stock.  Add veggies and tofu and toss lightly, making sure to not break up the noodles or vegetables. 

To serve, ladle into a bowl and garnish with diced scallions and pretty chopsticks!

SPICY COLLARD GREENS WITH CORNBREAD

 

Spicy Collard Greens With Cornbread

Spicy Collard Greens:

     (dedicated to my favorite ‘collard girl’, Jam)

1/2 lb. spicy smoked sausage or kielbasa sausage, cut into thin slices

3/4 lb. collard greens, washed with stems removed

2-3 T. olive oil

2 large Vidalia onions, diced

3 garlic cloves, minced

8 oz. water or chicken stock

Salt & pepper, to taste

Red pepper flakes, to taste

5-6 yellow chili peppers, with stems removed

Juice of yellow chili peppers, to taste

Warm olive oil in saute pan and add red pepper flakes, onions and diced sausage, stirring occasionally, until onions are tender and translucent (approx. 8-10 minutes).  Add garlic and saute until slightly softened (approx. 3-5 minutes).  Add salt and pepper, to taste.

Rinse and drain the greens, then remove any touch stems, due to bitterness.  Stack several leaves and roll up the stack similar to a cigar and cut crosswise into very thin strips.  Add to stock mixture, simmer covered, stirring occasionally (about 5-7 minutes).  Do not overcook, they should be bright green with a slight crunch.  Season with yellow chili peppers and juice. 

To serve, ladle into deep bowls, drizzle with a little olive oil and serve with a wedge of homemade cornbread.

Cornbread:

1 1/2 c. all-purpose flour

1 1/2 c. cornmeal

2 T. sugar

1 T. baking powder

1 t. salt

1 c. milk

1 c. sour cream

1/3 c. corn oil

1 egg, lightly beaten

Preheat an oven to 375°F. Butter a 9-inch square cake pan.

Sift together the flour, cornmeal, sugar, baking powder and salt into a bowl. In another bowl, whisk the milk, sour cream, corn oil and egg. Fold into the flour mixture; do not overmix. Pour into the prepared pan.

Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Remove from the oven and let stand for 10 minutes, then turn out onto a rack to cool. Cut into squares.

(see WINE PAIRING category for wine recommendation)