February 6, 2011 Baby Back Ribs with Spiced Apple Cider Mop

Pretty much the exact recipe from Weber's Big Book of Grilling

I want my baby back baby back baby back ribs (barbecue sauce).  Plan on 1# of ribs per person.  We trek to Kincaid's for ribs - no matter the time of year, they carry really high quality ones.  We double this sauce so there is plenty.  Please, please make sure you have an extra propane tank, it's just that sad when you run out of propane.  I think roasted veggies, bread and brownies make a good meal, and a bottle or two of a big red works great.

For the mop:

2 cups apple cider
1/4 cup minced shallots
1 tbs minced jalapeno pepper, seeds removed
1/4 cup ketchup
2 tbs white wine vinegar
2 tbs tomato paste
1 tbs dark brown sugar
1/4 tsp kosher salt
1/3 tsp freshly ground pepper
2 to 3 slabs baby back pork ribs, approx 4 pounds
more salt and pepper for seasoning

To make the mop:  in small saucepan combine cider, shallots and jalapeno.  Bring to boil and cook over medium high heat until 1 cup of liquid remains, approx 15 - 20 min.  Add remaining mop ingredients, bring to boil, and remove from heat.

Season ribs with salt and pepper, grill, rib side down, over indirect medium heat until meat is tender and pulled back from ends of bones, approx 2 hours.  Baste ribs frequently with mop throughout grilling time, but stop basting during last 10 minutes.  Remove from grill and allow to rest 5 to 10 minutes before slicing.

February 2, 2011 Chocolate Chip Cookies

Perfect Chocolate Chip Cookies

From Cook's Illustrated.

Makes 16 cookies

Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned (I suspect I've never gotten the butter browned fully.)   Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. This recipe works with light brown sugar, but the cookies will be less full-flavored. Hershey's chocolate chips work the best, I think. 

1 3/4	cups flour
1/2	teaspoon baking soda
14	tablespoons unsalted butter (1 3/4 sticks)
1/2	cup granulated sugar (3 1/2 ounces)
3/4	cups packed dark brown sugar (see note)
1	teaspoon salt
2	teaspoons vanilla extract
1	large egg
1	large egg yolk
1 1/4	cups semisweet chocolate chips or chunks (see note)
3/4	cup chopped pecans or walnuts, toasted (optional)

Instructions

1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.

2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.

3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.

4. Divide dough into 16 portions, each about 3 tablespoons Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet.

5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, (I've baked them 6 minutes before rotating, and then another 6 minutes), rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

February 1, 2011 Fried Rice

When you do the prep work ahead of time, this recipe has an incredible ROI.  Some considerations for the next time I'd make this recipe: maybe more egg?, I'd use more soy sauce (we have the low-sodium version, and it really needs the oomph of the real deal), definitely need the ginger, it's a small ingredient that is noticeable. 

Adapted from foodnetwork.com

Ingredients

• 8 shiitake mushrooms, quartered
• 3 tablespoons peanut oil
• 2 large eggs, lightly beaten with a pinch of salt (maybe more?)
• 4 scallions (white and green), thinly sliced (could do more, wouldn't do less)
• 1/4 cup minced carrot (I added more)
• 1 large clove garlic, minced
• Pinch red chile flakes (I skimped on this because I made it for Jack - would add more for adults)
• 1 teaspoon minced peeled fresh ginger
• 2 tablespoons soy sauce (more if using low sodium version)
• 1 teaspoon toasted sesame oil
• 3 cups cooked long-grain rice
• 1 cup cooked meat cut in 1/2-inch cubes, such as pork, ham, beef or chicken
• 1/2 cup frozen peas, defrosted in a strainer at room temperature

Directions

Make sure you do the prep work ahead of time - this recipe cooks fast!

Heat 1 tablespoon of the peanut oil in a well-seasoned wok or large non-stick skillet over medium-high heat. Swirl to coat the pan. Pour in the eggs, swirl the pan so the egg forms a large thin pancake (Lift the edge of the egg to allow any uncooked egg to run to the center.) As soon as the egg has set, turn it out of the pan onto a cutting board. Cool, cut into 1 inch pieces.
Wipe out the pan with a paper towel (I didn't do this, but I'm fairly sure the rationale is so that any leftover oil doesn't burn) and heat the remaining peanut oil over high heat. Add the scallions and carrots and stir-fry for 1 1/2 minutes. Add the mushrooms, garlic, chile, and ginger, stir-fry for 1 minute more. Add the soy sauce, sesame oil and rice and stir-fry for 2 to 3 minutes. Add the meat, peas, and reserved egg, cook, stirring until heated through, about 2 to 3 minutes. Serve immediately.