Oven Baked Barbecue Spare Ribs
Ingredients
Olive oil
1 lb pork spare ribs
salt to taste
pepper to taste
garlic powder (optional to taste)
Barbecue sauce:
1/3 cup tomato paste
!/3 cup balsamic vinegar
1/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
1 Tbs maple syrup
Instructions
Line a rimmed baking sheet with foil. Preheat the oven 275 degrees F.
Place the ribs in the pan, bone side down. Brush them with oil. Sprinkle with salt and pepper.
Bake the ribs for one hour, uncovered.
Meanwhile, mix the barbecue sauce ingredients in a medium bowl, then divide it into three small bowls.
After one hour, take the ribs out of the oven and carefully drain the pan juice. Brush the top of the ribs with 1/3 of the BBQ sauce and return them to the oven.
Repeat after one more hour. Brush the top of the ribs with another 1/3 of the BBQ sauce and return them to the oven.
After one more hour, brush the ribs with the remainder of the sauce. Reduce the oven to 250 degrees F and return the ribs to the oven for one final hour.
After four hours the meat will be very tender and the top will be dark and caramelized. Remove the ribs from the oven, cut them into individual ribs, and serve.
Adapted from Vered DeLeeuw
Grilled Portabella Mushrooms with Walnut Arugula Pesto
Serves 2-3
Ingredients
Marinated Portabella Mushrooms
1/2 tbsp dijon mustard
2 tbsp soy sauce
3 tbsp balsamic vinegar
2 cloves garlic crushed
1/4 tbsp dried oregano
1/4 tsp chili flakes
1/4 tsp pepper
1/4 tsp salt
1/3 cup olive oil
2-3 large portabella mushrooms
Walnut Arugula Pesto
2 cups arugula
1/3 cup toasted walnuts
1/2 cup olive oil
1/4 tsp salt
1/2 tbsp lemon juice
2 cloves garlic, chopped
Instructions
Clean the portabella mushrooms by gently rubbing the cap and gills with a damp paper towel. Place the mushrooms cap side down in a large dish.
In a bowl whisk all of the ingredients for the marinade and once well combined, pour over the mushrooms. Leave them to marinate for approximately 1 hour or up to 6 hours.
To make the pesto, in a blender or food processor combine all of the pesto ingredients and pulse until it's blended into a smooth consistency. Taste and adjust seasoning accordingly and then place in the fridge until ready to serve.
Heat a grill pan or barbecue on medium heat and grill the portobello mushrooms for approximately 5 minutes per side until grill marks form and they become tender.
Once grilled cut them into 1/2 inch thick slices, drizzle any leftover marinade over each mushroom and then serve with the pesto on top.
Adapted from Every Last Bite
Linguini with Bay Scallops, Fennel and Tomatoes
Ingredients
8 oz linguine
3 Tbs extra-virgin olive oil, divided
1 medium fennel bulb, halved, very thinly sliced, plus 1 tablespoon chopped fennel fronds
1 medium onion, halved, thinly sliced
1 clove garlic, crushed
1 pound bay scallops
1 6-ounce container cherry tomatoes, halved if large
1/3 cup dry white wine
4 tablespoons chopped fresh parsley, divided
1 lemon, cut into 4 wedges
Crushed red pepper flakes
Instructions
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid.
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add sliced fennel and onion; sprinkle with salt and pepper. Sauté until wilted but crisp-tender, about 5 minutes. Add garlic and sauté until fragrant. Using slotted spoon, transfer to medium bowl.
Add remaining 1 tablespoon oil to skillet. Add scallops and sauté until just opaque in center, stirring occasionally, about 2 minutes. Using slotted spoon, transfer to bowl with fennel-onion mixture.
Deglaze the pan using the white wine. Add tomatoes to skillet and sauté until heated through, about 2 minutes. Return fennel-onion mixture and scallops to skillet.
Add drained pasta to skillet; toss to coat, adding reserved cooking liquid by 1/4 cupfuls if dry. Stir in 3 tablespoons chopped parsley, crushed red pepper flakes and 1 tablespoon fennel fronds. Transfer to large shallow bowl, sprinkle with remaining 1 tablespoon chopped parsley, and serve with lemon wedges.
Rosemary Butter Pork Chops
INGREDIENTS
- 2 pork loin chops
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1/2 tbsp. freshly minced rosemary
- 1 clove garlic, minced
- 1/4 c. butter, melted
- 1/2 tbsp. extra-virgin olive oil
DIRECTIONS
Thaw your pork chops under refrigeration overnight. Once pork is thawed, rinse well and pat dry. Preheat oven to 375°. Season pork chops generously with salt and pepper and optional garlic granules and paprika.
In a small bowl mix butter, rosemary, and garlic. Set aside.
In an oven safe skillet over medium-high heat, heat olive oil then add pork chops. Sear until golden, 2-3 minutes, flip and brush pork chops generously with garlic butter.
Place skillet in oven and cook until cooked through (145° for medium), 8-10 minutes. Serve with more garlic butter.
Recipe and Photo By: Makinze Gore Delish
Blistered Shishito Peppers
INGREDIENTS
-1 bag shishito peppers
-2 teaspoons extra-virgin olive oil or avocado oil
-Lemon wedge, optional
-Salt, preferably flaky sea salt or kosher salt, to taste
-Grated parmesan (optional)
INSTRUCTIONS
1. Rinse and pat the peppers dry on a clean tea towel. Transfer the peppers to a medium bowl, drizzle in the oil, and toss until the peppers are evenly coated. Set aside.
2. Preheat a medium skillet over medium heat until it’s hot enough that a drop of water sizzles and evaporates quickly on contact. Add the peppers and let them cook, stirring every minute or so (not too often), until they are tender with charred spots, about 8 to 12 minutes.
3. Transfer the peppers to a serving plate. Spritz with a lemon wedge, if desired. Sprinkle with salt and optional parmesan, to taste (don’t skimp on the salt). Serve with a little bowl on the side for the pepper stems.
Recipe By: Cookie and Cate
How to Can Your Fresh Albacore Tuna
Ingredients
For the Fish:
1 pound Oregon albacore tuna
Kosher salt, to taste
For the Infused Oil:
1.5 cups olive oil
1 sprig thyme
1 tablespoon kosher salt
1 clove garlic, crushed
.5 sprig rosemary
1 lemon peel, sliced into strips
Directions
1. Gather the ingredients.
2. With the help of a sharp knife, cut fish into large chunks about 1-inch thick. Generously sprinkle pieces of fish with salt on both sides.
3. In a deep saucepan, mix infused oil ingredients. Slowly heat oil mixture over medium heat until you begin to see a gentle simmer.
4. With the help of a food thermometer, check that the oil is close to 160 F. Hold this temperature for about 15 minutes and then turn off heat. Cover the pot and leave oil to cool off for approximately 45 minutes.
5. Once oil has cooled, turn heat back on to medium and heat it up again to 150 F. Once you've reached this temperature, slip in the fish and arrange pieces in one layer, so fish is completely covered in oil.
6. Turn off heat and cover pot again. Let fish steep in oil for another 30 to 45 minutes.
7. After fish has steeped in hot oil, use a slotted spoon to remove it and transfer it to clean plastic or glass container.
8. Let oil cool to room temperature, then strain through a piece of cheesecloth or fine mesh and pour it over fish. Make sure you do not include any liquid that the fish gave off during cooking. You want oil only to cover the fish. If your infused oil seems too contaminated with fish bits, use clean olive oil if needed. With just oil covering it, the fish will last in the refrigerator for two weeks.
Recipe by: Hank Shaw
Yellowfin Ahi Tuna Steak and Cucumber Salad
Ingredients
1 pound ahi tuna steaks
1 tablespoon sugar
4garlic cloves, grated
1 teaspoon grated ginger
1 tablespoon toasted sesame oil
1/3 cup low sodium soy sauce or tamari
1 tablespoon vegetable oil
1 teaspoon sesame seeds (optional)
Cucumber Salad
1/3 cup seasoned rice vinegar
3 tablespoons sugar
1/2 teaspoons sea salt
1½ tablespoons toasted sesame oil
4 green onions, thinly sliced
4 ounces snap peas, chopped (about 1 1/2 cups)
1 cucumber, halved and sliced
1 bunch radishes, diced
Wasabi Mayo
1/4 cup mayonnaise
1 to 2 teaspoons wasabi paste
1 1/2 teaspoons lemon juice
1 teaspoon sugar or honey
Thaw your tuna steaks under refrigeration over night. Rinse and pat the tuna steaks dry with a paper towel. In a large bowl combine the sugar, grated garlic, ginger, sesame oil, and soy sauce. Add the tuna to the marinade and toss to coat well. Let marinate for at least 30 minutes or up to 24 hours in the refrigerator.
Make the cucumber salad. In a separate large bowl, whisk together the rice vinegar, sugar, sea salt, sesame oil, and green onions until combined. Add the snap peas, cucumber, and radishes and toss to coat. Place the salad in the refrigerator until ready to use.
Make the wasabi mayo. In a small bowl, whisk together the mayonnaise, wasabi paste, lemon juice, and sugar until combined.
Heat the oil in a large skillet over medium heat. Add the tuna and sear until browned, 1½ to 2½ minutes on each side (See note). Transfer the tuna to a cutting board. Let rest for at least 3 minutes before slicing into 1/2-inch slices.
Serve the tuna slice over the cucumber salad. Drizzle with the wasabi mayo and sprinkle with the sesame seeds.
Note: Try to flip the steak in the same spot because the sugar in the pan will burn a little.
Recipe and photo by: the modern proper
How to Cook Canoe Harvested Wild Rice
Method #1:
Wash one cup of wild rice thoroughly. Place the wild rice in a heavy saucepan with 4 cups of salted water. Bring to boil. Simmer covered for about 45 minutes or until tender but not mushy. (Remember wild rice may have different preparation times - light colored wild rice can cook in as little as 20 minutes. Dark wild rice usually takes 60 - 70 minutes.) Uncover. Fluff with a table fork. Simmer for an additional 5 minutes. Drain excess liquid, if any.
Method #2:
Wash one cup of wild rice thoroughly and put in a covered baking dish. Add 3 cups of water and 3 heaping tsp. of granulated chicken bouillon. Cover and bake in a 350° oven for 1½ hours. Check rice after 1 hours’ time. If more water is needed, add water and fluff with fork. Continue baking for an additional ½ hour. Rice should be moist - not dry.
If you serve wild rice as a breakfast cereal, or if for any reason you don't want the meat flavor, eliminate the bouillon and add 3/4 tsp salt instead.
It is just as easy to bake 2 or 3 batches of wild rice while the oven is hot. Put extra cooked batches in sealed bags and freeze for future use. Wild rice freezes beautifully and is so handy to have on hand.
Microwave:
Any of the basic directions and standard recipes can be adapted to the microwave oven, but you should make time adjustments suitable for your particular oven using the manufacturer's directions and recipes as a guideline.
Because wild rice requires a long simmering time, the microwave oven does not reduce the cooking time dramatically. Use the following basic directions, making adjustments in time according to the power of your microwave.
Place 1 cup wild rice, 4 cups water, and 1 tsp salt in a 3 quart glass covered casserole. Cook on high about 6 minutes, then reduce power setting to low or defrost and cook 30 minutes. Leave rice undisturbed in the oven for another 10 - 15 minutes. Check to be sure wild rice is tender.
How to Reheat Whole Dungeness Crab
Steaming and Boiling
The most traditional way to cook crab in coastal regions is simply to steam it or boil it, keeping the focus on the crab's own flavor. Steaming portioned, thawed crabs takes five to eight minutes, while whole crabs can take 10 minutes or longer, depending on their size. Boiling is slightly quicker, with thawed leg clusters or half-crabs typically requiring five to seven minutes. Individual legs or claws take a minute or two less, and whole crabs take a minute or two more. Boiling offers the option of seasoning the water heavily, either with sea salt or a "crab boil" seasoning mix, to complement the crabs' natural flavor.
Grill and Go
Grilling the crabs on your barbecue is a less common alternative -- but a good one. The shells retain steam as the meat heats, cooking the meat gently within the protective surroundings. The shells themselves become slightly charred from the intense heat of the grill, adding a distinctive flavor to the flesh inside. Grill thawed crab legs or clusters for four to five minutes per side, over moderately high heat, then serve them immediately.
Cooking From Frozen
Although you'll get the most consistent and reliable results by thawing your crabs, it isn't entirely necessary. You can steam or boil your crabs or crab legs right from the freezer -- just increase the cooking time by two to three minutes. To test whether they're done, snap a leg and sample a portion of the meat. If it's hot and juicy all the way through, they're done.
Jimmy Nardello Peppers, Cherry Tomatoes & Andouille Sausage Sauté
Ingredients
· 20 cherry tomatoes sliced into halves or thirds
· 12 Kalamata olives pitted and halved
· 1 large clove garlic minced
· 2 tablespoons capers rinsed
· olive oil
· 1 link sausage sliced into disks on the diagonal
· 6-8 Jimmy Nardello peppers seeded and sliced
· 1 tablespoon mint chopped
· 1 tablespoon flat-leaf parsley chopped
· sea salt and freshly ground black pepper
Instructions
1. Place the tomatoes, olives, garlic and capers in a bowl. Drizzle with 1 tablespoon of olive oil and fold gently to coat. Season with a big pinch each of salt and pepper. Set aside.
2. Heat one tablespoon olive oil in a large skillet over medium heat, until gently shimmering. Add the sausage and cook until the edges are brown and the sausage is cooked all the way through. Add the peppers and sauté until soft and seared, about 3 minutes. Add the tomato mixture to the pan and sauté for one minute. Remove from the heat and sprinkle the herbs, salt and pepper over the top.
Image/ Recipe by Karen Gibson and Soup Addict