By popular demand, ladies and gentlemen, boys and girls: the glazed spare rib recipe.
I've made this recipe a couple of times. The first was for my birthday last spring and Joanne liked it so much she asked for it for Mother's Day. This is also the recipe I used for her 40th birthday. This makes for a great dinner, or, when cut into individual ribs (recommended), excellent finger food/appetizers.
We've used the rub alternatively on chicken cuts and pork chops with great results. Whenever you use it, the longer you leave the rub on the meat in the refrigerator, the more tender the meat will be (the rub actually tenderizes the cuts).
It is a very slight variation on Thomas Keller's recipe from Ad Hoc at Home. Thomas Keller, as I've noted before, is a genius.
Ingredients:
Rub
1 cup packed light brown sugar
2 tablespoons kosher salt
2 teaspoons smoked paprika
2 teaspoons cayenne pepper
2 teaspoons garlic powder
1 teaspoon ground allspice
1 teaspoon pepper flakes (I use chile caribe, but up to you)
2 slabs ribs, about three pounds each, cut into 3-bone portions
Instructions:
Combine all ingredients in a bowl.
Line a baking sheet with wax or parchment paper.
Rub ribs on all sides with the rub mixture.
Wrap the ribs in plastic wrap and refrigerate for between 2 and 6 hours.
Grilling Instructions:
Heat your grill on all burners to medium heat. Take an onion and slice it in half. Put the onion on a grill fork and dip the flat side into some canola oil. Rub the flat side of the oiled onion on the grill to clean and season it. (This tip alone, from Keller himself, has improved all of our grill flavors geometrically).
Prepare your grill for direct heat cooking, followed by indirect cooking. Depending on your grill, your settings will vary, obviously. For ours, we have a small/medium size grill (two long burners, front and back), so I fire up the front to high and leave the back one off. The temperature of the grill should remain around 250 degrees F.
Sear the ribs in batches. Don't crowd the ribs, man!
Place the ribs meat side down and sear for about two minutes. Turn 90 degrees and sear another two minutes to create that classic crosshatch pattern. Turn the ribs over and set on the cool side of the grill, meat side UP. Close that lid and leave it closed for about two hours. As long as the temperature stays at about 250, you're good.
After two hours, take the ribs off and cut into individual bones (recommended). Enjoy with maybe some mashed potatoes or fries, a nice salad, bread and a cold one or two. Maybe something from...Belgium?
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Wednesday, August 31, 2011
Sunday, August 7, 2011
Recipe: Spanish Shrimp
Had cause to revisit a family favorie last night, with mixed results. Typically, I love this recipe, but like all seafood dishes, it really starts with fresh ingredients. "Briny" shrimp just don't cut the mustard.
The recipe calls for:
• About a pound shrimp, peeled, tailed and deveined
• Sea Salt (see my notes and variation below)
• Extra-virgin olive oil
• 5-6 garlic cloves
• Chile (I've used slim jim cayenne, but prefer chile caribe -- to taste)
• Parsley, minced, about 2 tablespoons
1. Peel, tail, and devein the shrimp. Dry them with paper towels.
2. Season the shrimp with salt. CAUTION: Depending on the caliber of your shrimp, you will want to be judicious with the salt. Adding too much salt to already briny shrimp will make that situation worse. I've thought about using bacon to season this dish instead of salt, but have yet to do so (now, THAT's my idea of surf and turf). I think that may do double duty of adding the proper salty snap and minimizing the briny taste caused by some shrimp.
3. Heat oil in a non-stick skillet (anywhere from 1/8 cup on up). Heat over medium low and add the garlic. Heat until the garlic starts to sizzle and the aroma is fragrant. About 2 minutes. Reduce the heat if necessary.
4. Add the chile and stir.
5. Add the shrimp and cook until pink (3 minutes or so).
6. Add parsley.
7. Serve the shrimp in the pan.
We've varied how we accompany this shrimp. Sometimes, we've served it over angel hair (use a slotted spoon to move the shrimp to the pasta dish); we've also served it on bread. We've ALWAYS served it with cold white -- typically S.B., though we've had it with P.G. as well as Albarino.
Bon chance.
The recipe calls for:
• About a pound shrimp, peeled, tailed and deveined
• Sea Salt (see my notes and variation below)
• Extra-virgin olive oil
• 5-6 garlic cloves
• Chile (I've used slim jim cayenne, but prefer chile caribe -- to taste)
• Parsley, minced, about 2 tablespoons
1. Peel, tail, and devein the shrimp. Dry them with paper towels.
2. Season the shrimp with salt. CAUTION: Depending on the caliber of your shrimp, you will want to be judicious with the salt. Adding too much salt to already briny shrimp will make that situation worse. I've thought about using bacon to season this dish instead of salt, but have yet to do so (now, THAT's my idea of surf and turf). I think that may do double duty of adding the proper salty snap and minimizing the briny taste caused by some shrimp.
3. Heat oil in a non-stick skillet (anywhere from 1/8 cup on up). Heat over medium low and add the garlic. Heat until the garlic starts to sizzle and the aroma is fragrant. About 2 minutes. Reduce the heat if necessary.
4. Add the chile and stir.
5. Add the shrimp and cook until pink (3 minutes or so).
6. Add parsley.
7. Serve the shrimp in the pan.
We've varied how we accompany this shrimp. Sometimes, we've served it over angel hair (use a slotted spoon to move the shrimp to the pasta dish); we've also served it on bread. We've ALWAYS served it with cold white -- typically S.B., though we've had it with P.G. as well as Albarino.
Bon chance.
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