I have so got to try this.
I've been eating ribs all of my life. Cooking them, too, for a good part of it, notably the years I spent as a su chef. In any event, it's never as simple as grilling something slathered in cheap sauce. The best ribs are marinated and slowly cooked, or steamed, or braised before grilling. Sometimes you can neglect the grilling like, say, when it's 100+ degrees outside. Fahrenheit, not Celsius. Thank goodness.
Anyhoo, what follows are some of the best ribs you'll ever eat. Even better, you cook them in a slow cooker/Crock Pot ™ so you don't have to worry about burning them. Best of all, my kids love them, which means I HAVE to make them on a regular basis. Yeah, I know: I'm a giver.
3-1/2 pounds pork baby back ribs, racks cut in half (Note: I usually double the ribs as I have the large slow cooker. Be sure to double the marinade as well.)
1 (11.5 ounce can frozen orange-pineapple-apple juice - If you can't find this, you can substitute half a can of orange and pineapple-apple, or orange-pineapple and apple; I forget, but it shouldn't matter much)
3/4 cup soy sauce
1/4 cup creamy peanut butter
1/4 cup minced cilantro
2 tablespoons minced fresh ginger (don't forget to peel it first)
1 clove garlic, pressed
2 teaspoons sugar
Place ribs in a large Ziploc bag. I usually double bag them for safety reasons.
Combine juice concentrate and next 6 ingredients in a small bowl with a wire whisk. Work hard to mix in the peanut butter. Reserve 3/4 cup mixture in fridge for dipping. Pour remaining mixture over ribs in Ziploc bag. Carefully squeeze out the air and seal the bag. Enclose it in another bag, just in case it leaks. Trust me on this.
Chill for at least 8 hours, or overnight. Be sure to turn the ribs after a few hours so that the marinade soaks into all of the meat.
Remove ribs from marinade, discarding marinade. Place 1 rack of ribs in the bottom of your slow cooker; stand remaining ribs around the edges of the slow cooker. Cover and cook on HIGH for 1 hour. Reduce heat to LOW and cook 5 hours.
Microwave reserved 3/4 cup sauce for 1 minute, or until heated to desired temperature, stirring once. Serve with ribs. Garnish with cilantro is desired; I usually omit this step because the green is just in the way of the ribs.
Since this recipe exists, I would say that the world won't end with a bang or a whimper. Instead, it will end in a big pool of vomit.
Think of it: deep-fried Coca-Cola. Better yet, don't. Just... don't.
Some years ago, I posted a recipe for vegetarian chili. Since then, I've modified/tweaked it a bit and I think that it's both better tasting and more easily prepared. The updates will be bolded below:
Title: Vegetarian 3-bean chili
Categories: Soups, Main dish
Yield: 8 servings
2 T Olive oil
1/2 c Carrots, sliced
2 c Onions, chopped (White onions are the best, but red onions will add a nice characteristic. Vedalia onions do not work in this recipe
1 t Basil leaves
1 c corn(frozen/thawed,fresh)
1/2 c Celery, slcied
1/4 t Ground black pepper
1/2 c Green pepper, chopped
2 ea Jalapeno peppers, mince
1 T Chili powder
1 T Ground cumin
1 t Oregano leaves
1/4 t Garlic powder
1/2 t Salt
1/8 t Cayenne pepper
1 ea 15 oz can kidney beans,drain
1 ea 16 oz can black beans, drain
1 ea 15 oz can pinto beans, drain
2 ea 28 oz cans italian-style
Plum diced tomatoes (Italian-style tomatoes with oregano, basil and garlic work best
1 T Lemon juice
Grated monterey jack cheese
sliced green onions
Heat oil; add onions, celery, carrots and green peppers. Saute 5 minutes.
Add corni; saute 5 minutes. Dump into a crock pot
Add to the crock pot the jalapeno peppers, tomatoes, chili powder, cumin, oregano, basil, salt, pepper, garlic and cayenne; mix well
breaking up tomatoes. Add kidney beans, black beans and pinto beans to the crock pot. Cook on high for one hour and then cook on low for a few more hours. Overnight works well, or from lunch until dinner time
Stir in lemon juice before serving. Top each serving with grated cheese and onions.
For the record, this chili freezes well, so make a double batch
If you ever try to make a homemade pumpkin pie, use butternut squash instead of pumpkin. It will taste much, much better.
Consider this an FYI.
All those years as a sou chef are coming back to me now. Meeeaaattt ::drool::. Cooked just right, too.
Link via that Satan worshiping, hobo murdering, puppy blending fellow.
It's that time of year again...
My recipe is pretty old. It was originally for 4 cheesecakes(I used to work in a commercial kitchen), but the quantities have been scaled back for a single cake. When I cooked for a living, almost no one else made pumpkin cheesecakes. Now, it seems like everyone and their brother makes their own, including the big warehouse stores such as Costco. Whatever. This recipe is the best.
1 7/8 pounds cream cheese(worried about the fat? Use some Neufchatel)
5/8 cup brown sugar
1/3 cup sugar
3/8 cup flour
1 1/4 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1 1/4 cup pumpkin puree
5/8 cup sour cream
1/8 cup rum
1 Tbsp vanilla
Approx. 30-49 ginger snaps
Approx. 1/4 cup butter
1) Grind up ginger snaps and mix with enough melted butter to bind together.
2) Cream together cream cheese, brown sugar and sugar. Beat eggs and add to
cream cheese mixture.
3) Add flour and the rest of the ingredients. Mix well. I suggest using the
beater attachment on your mixer, but it's up to you.
4) Grease a springform pan(10" preferred, but 9" will also work). Press the ginger
snap mixture into the pan to form the crust. Pour mixture into the crust-lined
pan; gently shake to remove air bubbles. Bake in 350 degree oven in a water bath
until the center is set.
***Note: If you have trouble with the cheesecake cracking, lower the temperature of
the oven to 300F and bake for 1 hour. Turn the oven off, open the door for one minute,
close the door and then let the cheesecake sit in it for about 45 minutes. Chill before
Gerard Van Der Leun types a post - and a recipe-that brings back memories for me. Memories of pies cooling on the windowsill, or licking the bowl after the dough/batter had been used to make its special creation. Ahh. In fact, eating those tasty treats is what encouraged me to learn how to cook. After all, my mother typically worked 2-3 jobs to keep a roof over our heads; someone had to bake the sweets because it sure as shootin' wasn't going to be her.
Anyway. My mother is still thankfully alive and well and living
in Paris with Jaques Brel nearby. However, I surpassed her baking skills years ago, so I'm the one who typically makes the cookies. But I invite my mother over to share one or three with me. It seems like the right thing to do. If you'd like to share such a moment with your mother, father, or someone else close to you, and you've never tried to make cookies before, give Gerard's mother's recipe a try. I'm sure that that special someone will appreciate it. So will you.
I was cooking 3 gallons of continental bean soup last night. It simmered for 2 hours and then I stepped into the other room for 5 minutes, during which time the soup scorched on the bottom. Now it tastes a little smoky, but it's salvageable.
You know who that benefits? That's right: Mitt Romney.
Even if you don't care who wins the World Series, oreven if you don't know what the World Series is, you can still profit from the game of baseball if and when a base gets stolen. I present to you Free Tacos! Excerpt:
There has been at least one stolen base in every World Series matchup since 1990. When the first base is stolen, the unit of Yum Brands Inc (Taco Bell), will announce a Tuesday afternoon when consumers will be able to walk into the chain's participating 5,800 outlets and ask for a free taco. Anyone who walks into a participating outlet during the give-away period would be eligible for a free taco.
It'll be time to make a run for the border soon...
It’s National Cheeseburger Day. The best one in town is a matter of endless debate, of course, but I’m partial to McDonald’s. The perfectly flat meat, the sawdust bun, and the apathetic pickle somehow merge perfectly with the strange yellow sheet of congealed cheese-based protoplasm to create an object I will willingly eat if I can’t get all the flies off the roadkill. I mean, sometimes they’re just dug in.
And here's the appropriate website for today,with a little sample to whet your appetite:
Head to your local 7-11 today which is, not surprisingly, 7/11 (7-11) day. Enjoy the frozen fruits of someone else's labor.
Good grief. When is the last time that I submitted anything? I've got a gajillion recipes- plus or minus- and I never seem to find the time to post one. Anyway, go here now.
I posted a soup recipe last week and it seems like a good theme what with snow coming down right now. Here is a recipe that I used to make back my kitchen days:
Navy beans 1 lb.
kidney beans 1 lb.
lentils 12 oz.
1) Wash beans and lentils. Soak overnight in cold water. Drain.
bacon fat 8 oz.(or vegetable oil, if you prefer)
garlic 1 clove
onions, chopped 8 oz.
celery diced, 1/4 inch 8 oz.
carrots, diced, 1/4 inch 8 oz.
2) Melt fat. Cook vegetables in fat until transparent.
flour 4 oz.
3) Add flour and blend well.
chicken stock 2 1/2 gal.(canned or from boullion)
bacon rind 3 lb.
4) Add water. Mix well. Add beans, lentils and bacon rind. Cover. Simmer 2 to 2 1/2 hours or until beans are tender.
raw potatoes, diced 1/4 inch 1 lb. 8 oz.
pepper 1/2 tsp.
5) Add potatoes and pepper. Simmer another 1/2 hour or until potatoes are done.
***Note: You can speed up this step by using diced pre-cooked potatoes
Welcome to COTR #78! I've compiled a list of mouth-watering recipes submitted from blogs around the globe which are guaranteed to tame that might beast hunger in all us.
First up, over at Aussie Wife, Amanda has a recipe for Pasta with tomato, basil and chevre sauce. How can you go wrong with two cloves of freshly minced garlic?
David Gillies posts a recipe for fried pork wontons at Daily Pundit. I'm definitely making them soon.
This recipe over at In the Headlights is quite a mouthful: Chicken-noodle-bacon-um-potato-onion soup. In addition to being a winning Scrabble word, it looks mighty tasty. Be sure to thank Riannan when you make it.
The instructions that CalTech Girl lists with her recipe for Pork Chops Stuffed with Smoked Gouda and Bacon includes directions for cooking on the grill. Sure, you can cook them in the oven, too, but why would you?
Speaking of grilling, everyone needs a recipe for good homemade barbecue sauce, and Grill Maestro helps out with his recipe for Really Cheap Coca Cola BBQ Sauce. I'm still not certain where I can find a 20 cent can of Coke, though. I must shop at the wrong stores.
The next recipe comes from a blog down under, Keewee's Corner. Jennifer's recipe for Chicken Chow Bake looks both easy and delicious, two things that appeal to me.
Muse at Me-ander presents for your inspection her variation of a recipe for a traditional Kewish food, In the Kishkes. It looks like it would go great with some latkas. Muse also offers up a recipe for Diet Killer Crumble. Like I need more diet-killing recipes.
Kim at Life in a shoe is this first entry this week that includes both an a entree AND a dessert. Go check out Mexican Chicken Chowder w/Peach Cobbler. What's that you say? It's a soup and not an entree? Good chowder IS a meal. So give it a try.
My entry this week is a recipe for Chili Soup, which I think that you'll enjoy.
Taleena of Sun Comprehending Glass gets us off on the right sweet tooth foot with her recipe for Strawberry Tarts and Clotted Cream. Here's where I do my best Homer Simpson impression: ::drool::. Hey, I didn't say that it was a GOOD impression.
I hope that you enjoyed this week's collection of recipes from around the blogosphere. Be sure to visit Carnival #79 next week, hosted at The Ministry of Minor Perfidy. And if you're interested in hosting the COTR, send an email to Recipe (dot) Carnival (at) Gmail (dot) com and be sure to include the word "host" in the subject line.
This is a recipe that I used to make when I worked in a commercial kitchen: chili soup. Don't mistake it for chili that's been diluted with water; it's really, really not.
Kidney beans, dried*** 2 lb.
1) Weigh beans before washing. Wash beans. Soak overnight in cold water. Drain.
Margarine 6 oz.
ground beef ""
green pepper, chopped 10 oz.
onion, chopped 1lb.6oz.
chili powder 1/2 oz.
curry powder 1 Tbsp.
garlic, crushed 1 clove
2) Cook beef, pepper, onion, chili powder, curry powder and garlic in margarine until meat is browned.
Beef stock 1-1/2 gal.
tomato puree 2 qt.
salt 1/2 oz.
pepper 1/4 tsp.
sugar 2 oz.
worcestershire 1 Tbsp.
3) Add stock, drained kidney beans, tomato puree and remaining seasonings. Bring to a boil. Cover and simmer until beans are tender, 2 to 2-1/2 hrs.
flour 6 oz.
cold water 3 cup
4) Mix flour and water. Add to soup. Simmer 15 minutes. Remove from direct heat.
***3 lb. drained, canned kidney beans may be substituted for each 1 lb. of dried kidney beans.
In response to several questions, no, there isn't a specific theme for recipes this week. Submit any and all recipes.
FWIW, I plan to post the Carnival late Saturday evening.
Just to let everyone know that I will be hosting this week's Carnival of the Recipes. Please send those recipes to Recipe (dot) Carnival (at) Gmail (dot) com .
Update: Well of course I'm behind the times. Again. Anyway, Prochein Amy is the hostess with the mostess for Carnival #77. It has a pretty yummy chocolate theme going on.
Ugh. That means that I have to think of something for this week. Double ugh.
Anyway, go there and drool.
This week's Carnival of the Recipes is basting, courtesy of Punctilious. Go. Eat. NOW!
Oh, and unless I'm misremembering, I believe that your's truly will be the host for #60.
Update: Turns out that there was a miscommunication. Dave at The Glittering Eye is this week's host.
1 1/2 c Vanilla wafer crumbs
1/2 c Powdered sugar
1/3 c Hershey'sÂ® cocoa
1/3 c Butter or margarine; melted
2 c semi-sweet chocolate chips
24 oz Cream cheese; (3-8oz pkg), softened
14 oz sweetened condensed milk
2 ts Vanilla
Crust: In medium bowl, combine the crumbs, powdered sugar, cocoa and butter or margarine. Press firmly on bottom of 10-inch springform pan.
Cake: Heat oven to 300 degrees. In heavy saucepan, over very low heat, melt chips, stirring constantly. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add melted chips and remaining ingredients; mix well.
Pour into prepared pan. Bake 1 hour and 5 minutes or until center is set. Cool: chill.
I've been lax about submitting recipes to the Carnival, so this week I've posting two. Let me know how you like 'em
Cocoa - Spice Snackin' Cake
1/4 c Butter or margarine; melted
1/4 c Hershey'sÂ® cocoa
3/4 c Applesauce
1 1/4 c Unsifted all-purpose flour
1 c Sugar
3/4 ts Baking soda
1/2 ts Cinnamon
1/4 ts Ground nutmeg
1/4 ts Salt
1 Egg; beaten
1/2 c Nuts; chopped
Combine melted butter and cocoa; blend in applesauce. Combine flour, sugar, baking soda, cinnamon, nutmeg and salt in large bowl. Blend in cocoa mixture and egg until dry ingredients are moistened. Stir in nuts.
Spread in greased 9-inch square pan. Bake at 350 degrees for 30 to 35 minutes or until cake tester comes out clean. Cool in pan.
Reese's Brownies ( Made From Scratch)
3/4 c Hershey's cocoa
2 ea Eggs
1/2 ts Baking soda
2 c All-purpose flour(unsifted)
2/3 c Butter (melted)
1 ts Vanilla
1/2 c Water (boiling)
1/4 ts Salt
2 c Sugar
2 c Reese's peanut butter chips
Stir cocoa and baking soda in mixing bowl. Blend in 1/3 cup melted butter. Add boiling water; stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup butter; stir until smooth. Add flour, vanilla and salt; blend completely. Stir in peanut butter chips. pour into lightly greased 13x9 inch baking pan. Bake at 350 for 30 to 35 minutes.
Cool completely, cut into bars.
Looks like curry helps prevent cancer. No word on the research into what I feel is the ultimate prevention: pizza and Coke.
Update: Steve noticed, too, and from a reliable source: Paul Harvey. Sure, he can't stop shilling for Pleasant's Hardware and all of his other advertisers, but he's pretty much a no bullshit sort of guy.