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.
Sunday, February 6, 2011
Wednesday, February 2, 2011
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.
Tuesday, February 1, 2011
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
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.
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.
Sunday, October 31, 2010
October 31, 2010 Roasted Carrots
Adapted from November, 2010 Cook's Illustrated
1 1/2 lb. carrots, cut in whatever manner you prefer, so long as they're uniform size
2 tbs. unsalted butter, melted
table salt and pepper to taste
1 1/2 lb. carrots, cut in whatever manner you prefer, so long as they're uniform size
2 tbs. unsalted butter, melted
table salt and pepper to taste
Serves 4 to 6.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. In large bowl, combine carrots with butter, ½ teaspoon salt, and ¼ teaspoon pepper; toss to coat. Transfer carrots to foil- or parchment-lined rimmed baking sheet and spread in single layer.
- Cover baking sheet tightly with foil and cook for 15 minutes. Remove foil and continue to cook, stirring twice, until carrots are well browned and tender, 30 to 35 minutes. Transfer to serving platter, season with salt and pepper to taste, and serve.
October 31, 2010 Seeking the Perfect Cup of Coffee
I like the coffee shop that opened up in our neighborhood. I like the friendly employees at the Starbucks with a drivethru on my way to work. However there are times I don't have those extra few minutes to stop for coffee, and sometimes I feel like I should put more money into the kids' 529 plan than spending my lunch money on coffee, which is why I keep trying to figure out how to brew the absolute perfect cup at home. You know what I mean: hello, I can deal with you now type cup of coffee. To do this you need: good quality whole coffee beans, a teapot, a pitcher with a water filter, a coffee grinder and a french press.
What I've learned so far is you have to use good quality coffee beans that have been recently roasted. In a pinch the supermarket brand Eight O'clock Coffee will do. Always buy the beans whole and grind them right before using. When grinding them, do not grind them into a fine powder: this will clog the french press. It will also make me cringe and shriek something unintelligible like "Don'tdothatyou'reruiningexpensivecoffee". Conversely, if you don't grind it enough, which I'm prone to do, then your coffee is too weak. Bring filtered water to a boil, and then let it cool for a few seconds. I remember Cooks Illustrated had said to let it cool for something like 12 seconds, and then they lost me in their two pages of analysis. I've recently learned that boiling water will burn (some say "scald") the coffee, so bring it to a boil and then let it cool for a second. Or 12.
From here, brilliant minds can disagree, or people other than me can just be wrong. Some say 1 spoonful of ground beans per 4 oz of coffee. Some say 1 spoonful per cup plus 1 for the pot: harder to do since I use a travel mug and my husband uses a ceramic cup. My husband claims he just knows how much to put in; maybe he does, he does a good job. At any rate, figure out how much you'll need and put it in the press while the water is (almost) boiling. Use a wooden spoon to stir the mixture, as the glass is too delicate to use a metal spoon to stir.
Regarding how long to steep the coffee, it's in between 3 and 4 minutes, to taste. Generally, I think the longer means more bitter. In the meantime, warm the coffee cup with the extra hot water in the teapot.
Finally, if there's any extra in the french press, pour it into another cup so it doesn't steep too long.
Finally finally, if you're the type to compost coffee grounds, I recommend you know which plants require high acidity before saving the grounds. Hydrangeas are the only ones I know that benefit from the acidic grounds, and we don't have any, so our used grounds go down the garbage disposal.
What I've learned so far is you have to use good quality coffee beans that have been recently roasted. In a pinch the supermarket brand Eight O'clock Coffee will do. Always buy the beans whole and grind them right before using. When grinding them, do not grind them into a fine powder: this will clog the french press. It will also make me cringe and shriek something unintelligible like "Don'tdothatyou'reruiningexpensivecoffee". Conversely, if you don't grind it enough, which I'm prone to do, then your coffee is too weak. Bring filtered water to a boil, and then let it cool for a few seconds. I remember Cooks Illustrated had said to let it cool for something like 12 seconds, and then they lost me in their two pages of analysis. I've recently learned that boiling water will burn (some say "scald") the coffee, so bring it to a boil and then let it cool for a second. Or 12.
From here, brilliant minds can disagree, or people other than me can just be wrong. Some say 1 spoonful of ground beans per 4 oz of coffee. Some say 1 spoonful per cup plus 1 for the pot: harder to do since I use a travel mug and my husband uses a ceramic cup. My husband claims he just knows how much to put in; maybe he does, he does a good job. At any rate, figure out how much you'll need and put it in the press while the water is (almost) boiling. Use a wooden spoon to stir the mixture, as the glass is too delicate to use a metal spoon to stir.
Regarding how long to steep the coffee, it's in between 3 and 4 minutes, to taste. Generally, I think the longer means more bitter. In the meantime, warm the coffee cup with the extra hot water in the teapot.
Finally, if there's any extra in the french press, pour it into another cup so it doesn't steep too long.
Finally finally, if you're the type to compost coffee grounds, I recommend you know which plants require high acidity before saving the grounds. Hydrangeas are the only ones I know that benefit from the acidic grounds, and we don't have any, so our used grounds go down the garbage disposal.
Thursday, October 14, 2010
October 12, 2010 Herb-Lemon Marinade for Chicken Kebabs
This is modified from Cook's Illustrated:
Makes enough for 2 pounds of chicken.
| 3 | tbs. olive oil (I always use EVOO) |
| 1 | tbs. minced fresh herbs , such as tarragon, chives, basil, or parsley |
| 1 | tbs. lemon juice |
| 3 | med. garlic cloves , minced or pressed through garlic press (about 1 tbs.) |
| 1 | tsp. sugar |
| 1 1/2 | tsp. salt |
| 1/2 | tsp. ground black pepper |
Instructions
Whisk together ingredients in medium bowl. Place marinade and chicken in gallon-sized zipper-lock bag; press out as much air as possible and seal bag. Flip bag halfway through to ensure that chicken marinates evenly.
Wednesday, October 6, 2010
October 4, 2010 Chicken and Cheese Quesadilla Pie
This originally was in an issue of Cook's Country. It reheats well, but we rarely have leftovers.
Chicken and Cheese Quesadilla Pie
Chicken and Cheese Quesadilla Pie
| 1 | 10 in. flour tortilla |
| 1 | rotisserie chicken , skin discarded, meat shredded into bite-sized pieces (about 3 cups) |
| 1/2 | cup finely chopped fresh cilantro leaves 1 minced jalapeno, seeds discarded |
| 2 | cups shredded cheddar cheese |
| Salt and pepper sour cream salsa | |
| 2 | eggs |
| 1 | cup whole milk |
| 1 | cup flour |
| 1 | tsp. baking powder |
1. Adjust oven rack to middle position and preheat oven to 450 degrees. Grease 9-inch pie plate. Press tortilla into prepared pie plate and spray lightly with cooking spray. Toss chicken, cilantro, jalapeños, 1 cup cheese, ½ tsp. salt, and ½ tsp. pepper in large bowl until combined. Spread filling over tortilla.
2. Whisk eggs, milk, flour, baking powder, and ½ tsp. salt in bowl until smooth. Pour over filling, then sprinkle with remaining cheese. Bake until surface is golden brown, about 20 minutes. (I've thought this finishes in 18-19 minutes sometimes.) Let cool 5 minutes. (I rarely do.) Cut into wedges and serve with sour cream and salsa.
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