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Sunday, May 20, 2018

Apple-Glazed Barbecued Baby Back Ribs


Active Time 30 MIN
Total Time 4 HR 30 MIN
Yield Serves: 4

These sticky, apple-scented ribs are cooked in the oven, then finished on the grill. They're a simpler version of a recipe by champion pitmaster Chris Lilly, author of the new Big Bob Gibson's BBQ Book, who cooks his ribs entirely on the grill. To follow Lilly's example, use a thermometer to keep the temperature at a steady 250° and wrap the ribs in foil after adding the apple cider mixture. Plus: 20 Smart Tips for Everyday Grilling

1/2 cup dark brown sugar 
4 teaspoons garlic salt 
4 teaspoons pure ancho chile powder 
2 teaspoons salt 
1 teaspoon ground black pepper 
1/2 teaspoon celery salt 
1/4 teaspoon cayenne pepper 1/4 teaspoon cinnamon 1/4 teaspoon freshly ground white pepper 
1/2 cup apple cider 1/4 cup apple jelly, melted 
1/4 cup honey 
2 racks baby back ribs (about 4 pounds total) 
1 cup prepared barbecue sauce

How to Make It
Step 1    
Preheat the oven to 250°. In a bowl, mix 1/4 cup of the sugar with the garlic salt, chili powder, salt, black pepper, celery salt, cayenne, cinnamon and white pepper. Transfer 1 tablespoon of the spice mix to a medium bowl and whisk in the cider, apple jelly, honey and the remaining 1/4 cup of sugar.

Step 2    
Pull the membrane off the underside of each rib rack using a towel to grasp the corner. On a rimmed baking sheet, rub the ribs with the remaining spice mix; bake, meaty side up, for 2 1/2 hours. Pour the cider mixture over the ribs and turn to coat. Tightly cover with foil and bake for 1 hour.

Step 3    
Light a grill. Uncover the ribs and brush with the barbecue sauce; grill over moderate heat, turning and brushing, until glazed, 15 minutes. Let rest for 10 minutes, then cut between the bones and serve.

Suggested Pairing
A bold red is a great choice for ribs, and Syrah's sweet spice is delicious with this apple glaze. Try one from California or Washington state.

Saturday, April 21, 2018

Candied Beets


From: "Holiday Starters and Sides"

Prep Time: 40 minutes
Cooking Time: 1 hour 30 minutes
Makes 10 cups (2.5 L)
Freezes well

Nutrition (per 1/4 cup serving):
calories 60, total fat 0 g (saturated fat 0 g), sodium 150 mg, Carbohydrates 14 g, Fiber 1 g, protein 1 g

5 lbs (2.27 kg) whole beets
2 tablespoons (30 ml) gelatin
1/2 cup (125 ml) water
2 cups (500 ml) vinegar
2 cups (500 ml) sugar
2 teaspoons (10 ml) salt

1. In a large pot of water, cook the beets for about 1 hour or until they are tender.
2. Cool them under running water and drain them.
3. Peel and finely grate the beets. You will need 7 cups (1.75 L) of grated beets.
4. In a bowl, sprinkle the gelatin over the 1/2 cup (125 ml) of water. Let the gelatin bloom for 5 minutes. Set aside.
5. In the same saucepan, bring the vinegar, sugar, and salt to a boil. Simmer over low heat for about 10 minutes.
6. Add the beets and bring to a boil, stirring frequently. Add the gelatin mixture and cook for 1 minute, stirring until it is completely dissolved.
7. Spoon the beet mixture into jars.
8. The candied beets will keep for about 3 weeks in the refrigerator or can be frozen or offered as a gift.

Chipotle's Copycat Barbacoa


SERVES 12  |  ACTIVE TIME 15 Min  |  TOTAL TIME 6 Hours 15 Min

2 teaspoons kosher salt, divided
3-4 pound chuck roast, fat trimmed
2 tablespoons extra virgin olive oil
2 bay leaves

¼ cup apple cider vinegar
6 cloves garlic
4 teaspoons ground cumin
1 tablespoon dried oregano
1 teaspoons ground black pepper
1/8 teaspoon ground clove
4 chipotle peppers (from a can, packed in adobo sauce)
1 tablespoon adobo sauce (from the chipotle pepper can)
1 cup chicken broth (or 1 cup water and 1 teaspoon chicken base)
¼ cup fresh lime juice

Prepare roast.  Make sure all visible fat is trimmed.  Cut into 8 chunks.  Sprinkle all sides of cut beef with ½ of the salt (1 teaspoon), reserving the remaining 1 teaspoon.  Set aside.

In a blender or food processor combine the sauce ingredients.  Blend until smooth.  Set aside.  If you do not have a food processor or blender, see cook’s note.

Warm a heavy bottom pot over medium-high heat, until water dripped over top sizzles.  Add oil.  Sear all sides of cut beef.  Once all sides are seared, place seared beef into slow cooker.  Set slow cooker temperature to high.  Pour sauce over top. Add bay leaves. Cook for 5-6 hours on high (or 8 hours on low) covered.

After about 5 hours (or 7 hours on low) shred beef using 2 forks to pull it apart.  Taste, and add an additional teaspoon of salt (as needed), stir to completely coat in sauce.  Cover and cook for 1 more hour.  After this time you can serve and enjoy or turn slow cooker to warm until ready to serve.

To create burrito:  Layer* pico de gallo, Chipotle’s Copycat Cilantro Lime Rice and Chipotle’s Copycat Barbacoa on a large flour tortilla.  Additional toppings of Chipotle’s Copycat Guacamole, sour cream, and cheddar cheese are also exceptional. *Click on link for recipes

Serve and enjoy!

*Cook’s note:  to prepare the sauce without a blender, mince the garlic and chipotle peppers.  Combine sauce ingredients in a bowl and mix until well combined.

Chocolate Brandy Latte


YIELD: 1 large, 2 small
PREP TIME: 2 minutes

2 ounces/57ml hot espresso
2 ounces/57ml Kohler Dark Chocolate Brandy
3/4 cup/188ml steamed whole milk (or half & half)
1 tablespoon turbinado sugar
Optional garnishes: whipped cream and chocolate syrup

Pour the hot espresso into a tall tumbler. Add sugar and stir to dissolve.
Pour in the Kohler Dark Chocolate Brandy and steamed milk. Stir.
Garnish with whipped cream and chocolate syrup if desired.

NOTE: If you don't have a milk steamer, you can make steamed milk in the microwave! Place the milk in a mason jar. Screw on the lid and shake vigorously for 30 seconds. Remove the lid and microwave for 30 seconds to stabilize the foam.


Two 12 oz/340g pkgs Brussels sprouts
2 tbs butter
2 tbs olive oil
1 tbs balsamic vinegar
Place Brussels sprouts in a processor, process until sliced. Heat butter and oil in a pan. Add Brussels sprouts, salt, and pepper, saute until tender. Off heat, stir in vinegar. SERVE hot and ENJOY...

Cake Cockaigne with boiled Almond Frosting

The Cake
2 1/4 cup sifted cake flour (i used pastry flour)
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2-3 mashed bananas
1/4 cup plain yogurt or buttermilk
1 tsp vanilla
1 stick of butter softened
1 cup and 2 tbsp sugar
2 large eggs

Start by whisking together the dry ingredients (flour, baking soda & powder, and salt). Reduce the baking soda and powder if you live at altitude. Next, combine the banana, yogurt/ buttermilk, and vanilla in a separate bowl. Mix them up real good. In yet another bowl (preferably one that attaches to a Kitchen Aid mixer), beat the shit out of the butter until it is creamy, about 30 seconds. With the butter still beating, gradually add in the sugar and beat it too until it and the butter are light and fluffy about 5 minutes. Once its light and fluffy, mix in your large eggs one at a time. (Question: why do so many recipes call for “large” eggs? I always wonder what constitutes a “large” egg? What about the small ones? Why are they so discriminated against?)

Okay, so now is the tricky part. With your mixer on low speed, add the flour mixture in 3 parts alternating with the banana mixture in 2 parts. Beat until smooth. In other words, go flour-banana-flour-banana-flour. Once its nice and smooth give it a taste and then toss it in two 9 inch cake pans (I don’t have cake pans so I used pyrex pie pans instead) and bake at 350° F for about 30 minutes or until you can insert a chopstick in the middle and have it come out clean. Toothpicks work for inserting too, but we didn’t have any so I used a chopstick.

The Frosting
1 cup sugar
1/2 cup water
3 large egg whites (again with the egg discrimination)
1/8 tsp cream of tartar(us) – *Watch out for Kronos when using
1 splash of pure almond extract

This is the first time I’ve ever made the boiled frosting. It turned out okay, nothing to write home about on your blog though…

First, stir the sugar and water together in a small saucepan until the sugar is dissolved. How you do this is a mystery to me. After what seemed like 15 minutes of stirring I still had some sugar at the bottom. Maybe a scientist can weigh in here, but I believe there is a limit to the solubility of water or how much dissolved shit it can hold. 1 cup of sugar seems to me to be beyond the limits of a mere 1/2 cup of water. Once its all dissolved, or you’ve had enough of stirring, put it on the burner and bring it to a boil over high heat.

While the sugary water is on the stove, pull out your mixer again, making sure you cleaned out the banana cake bits, and beat together the egg whites and cream of Tartarus until the eggs are stiff. As you’re doing this keep an eye and ear on the sugar water. Once it boils, put a lid on it and reduce the heat to around 230° F. Quickly run back to your mixer because the eggs are probably stiff by now and turn the mixer down to a low speed and keep it mixing. Now, run back to your sugar water and stir it until it is thick and goopey (the softball stage Rombauer calls it), another 5 minutes or so. When the sugar is good and gooey, place the bottom of the pan in some water for a few seconds to stop it from cooking. Then, jog back to your mixer with the sugar in hand, kick the mixer into high speed and slowly drizzle the sugar into the eggs in a thin stream. The idea is that the hot sugar water cooks the egg whites as it mixes leaving you with a frothy somewhat meringuey frosting. Add your almond extract (vanilla works too) and mix for another 4-5 minutes.

The Assembly
When the cake is baked and completely cooled, spread a layer of frosting on the top of one cake loaf. Put the other cake loaf on top of that and then cover with entire shebang with the remaining frosting.

Find someone you love and give them a piece to enjoy.

Beer is always a nice addition too.

Friday, April 20, 2018

Blueberry Ice Cream Pie


Makes: 10 servings 
Prep 30 mins Chill 2 hrs Freeze 8 hrs to 24 hrs Bake 350°F 8 mins to 12 mins 

Almond-Brown Sugar Crust 
1 1/2 cups slivered almonds 
2 tablespoons/25g packed light brown sugar 
1/2 teaspoon kosher salt 
3 tablespoons unsalted butter, melted 
Blueberry Sauce 
3 cups/732g blueberries, rinsed, well drained, and carefully picked over for damaged berries 
1/3 cup/75g granulated sugar 
1 teaspoon cornstarch 
1/4 teaspoon kosher salt 
1 teaspoon grated lemon zest 
2 teaspoons freshly squeezed lemon juice 
A few gratings of nutmeg (about 1/8 tsp.) 
1 tablespoon water 
Assemble and Serve 
1 homemade or purchased vanilla ice cream 
3/4 cup of the Blueberry Sauce, chilled 
1/2 cup creme fraiche or sour cream 
1/2 cup heavy cream 
1 tablespoon sugar 
2 cups fresh blueberries, rinsed, picked over, and well dried on paper towel-lined baking sheets 
Remaining Blueberry Sauce, heated 

1. Preheat oven to 350 degrees F. In the bowl of food processor fitted with a steel blade combine almonds, brown sugar, and salt. Pulse until coarsely ground. Transfer to a bowl and stir in melted butter. Turn into 9-inch pie plate. With fingers press onto bottom and sides to form a firm, even layer.
2. Bake 8 to 12 minutes until lightly golden. "Don't over brown or the crust will have an overpowering flavor," Scott says. Allow to completely cool on a rack. Transfer to freezer until ready to use (may be made up to a week in advance and frozen, tightly wrapped).
3. In large, wide, nonreactive skillet combine blueberries, sugar, cornstarch, and salt, stirring well with a spoon to distribute the sugar and cornstarch. Add zest, lemon juice, water, and a few gratings of fresh nutmeg; stir again to blend.
4. Cook and stir over medium heat until blueberries begin to pop, give off the juice, and come to a full simmer. Simmer, stirring gently for 1 additional minute until sauce is lightly thickened and cornstarch is well cooked.
5. Set aside to cool; refrigerate sauce until completely chilled before proceeding. "Otherwise you'll wind up with a blueberry milkshake," Scott says.
6. Transfer ice cream to a mixing bowl and let stand in the refrigerator 30 minutes or until just softened.
7. Spoon half into prepared crust. Spread in even layer and top with the chilled blueberry sauce. Spoon on remaining ice cream and spread to edges.
8. Cover surface of ice cream with plastic wrap and freeze at least 8 hours or overnight until firmly set.
To serve:
9. In a chilled mixing bowl, whisk creme fraiche, heavy cream, and sugar until just thickened to spreading consistency. Do not overbeat. "It is very easy to go from smooth to grainy," Scott says. Spread cream mixture over pie; top with blueberries. Serve with heated sauce on the side. Makes 10 servings.
Nutrition Facts (Blueberry Ice Cream Pie) 
Servings Per Recipe 10, 
cal. (kcal) 363, 
Fat, total (g) 22, 
chol. (mg) 53, 
sat. fat (g) 10, 
carb. (g) 39, 
Monosaturated fat (g) 8, 
Polyunsaturated fat (g) 2, 
Trans fatty acid (g) 0, 
fiber (g) 4, 
sugar (g) 31, 
pro. (g) 6, 
vit. A (IU) 486, 
vit. C (mg) 8, 
Thiamin (mg) 0, 
Riboflavin (mg) 0, 
Niacin (mg) 1, 
Pyridoxine (Vit. B6) (mg) 0, 
Folate (µg) 16, 
Cobalamin (Vit. B12) (µg) 0, 
sodium (mg) 200, 
Potassium (mg) 289, 
calcium (mg) 131, 
iron (mg) 1, 
Percent Daily Values are based on a 2,000 calorie diet