Friday, February 25, 2011

Food Time!

I really wanted to try something new for dinner the other night, so I decided on RIBS! YUM! I found a great Alton Brown recipe that seemed good but I wanted to try something a little more spicy. So I changed the recipe a little and came up with this! Try it, you'll like it.

Sam's SPICY Baby Back Ribs

1 rack of baby back pork ribs

Dry Rub:
3 tbsp brown sugar
1 tbsp salt
1/2 tsp cinnamon
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp 5 spice powder
1/4 tsp cayenne
1/4 tsp fresh ground black pepper

Braising Liquid:
1/2 cup white wine
2 tbsp apple cider vinegar
2 tbsp Worcestershire
1 tbsp honey
1 clove garlic, whole and crushed

Place meat on heavy duty tin foil large enough to wrap completely around the rack.

Combine all dry rub ingredients. Rub each side of the meat with rub (you may not have to use all the rub but you can save for another time.) Place meat with foil packet loosely wrapped on a large sheet tray and refrigerate for at least one hour.

Pre-heat oven to 250 degrees and move rack to middle of oven. Combine all braising liquids and heat in microwave for 1 minute. Mix completely.

Add braising liquid to the foil packet, making sure to surround meat with all the liquid. Braise in the oven for 2.5 hours.

Transfer the braising liquid to a medium saucepan and simmer over medium heat to reduce by half. With brush, glaze the ribs with about half the amount of glaze. Place under broiler for a few minutes until caramelized. Cut the ribs and toss with remaining glaze.

Serve with beans and potato salad and pretend you are picnicing in the good ol' summertime!

Friday, February 11, 2011

Food Time!

I love this curd! In fact, I love curd period. Essential for brunches and afternoon tea; great on toast, scones, muffins. Perfect for summer fruit tarts and inside fluffy cakes. Goes with everything!

Citrus Curd (YUM!)

5 egg yolks*
1 cup granulated sugar
1 navel orange, juiced and zested
2 lemons, juiced and zested
1 stick butter, cut into quarters

In a double-boiler over medium-high heat, whisk together egg yolks and sugar until smooth, about 1 minute. Add at least 1/3 cup of the combined citrus juice and all the zest to the egg yolk mixture. Whisk constantly until the mixture is thick and lightened; approximately 10-15 minutes. Once thickened, remove from heat and add the butter. Whisk butter until completely melted.

Pour into a clean container and cover with plastic wrap, pushing directly into the surface of teh curd. Cover with lid and refrigerate. Enjoy for up to 2 weeks.

*Note: Save your egg whites in the fridge for several days to use for a healthy omelette or not so healthy meringue cookies.