Here's my birthday Menu for this year!! My usual is a T-Bone Steak and fruit platter, but I was lucky to share this with one of my daughters for Mother's day instead, so I'm branching out this year. Have a great Memorial Day everyone!! I know I will - my son and d-i-l are here!!!!
STICKY RIBS W/CHINESE FLAVORS
2 racks meaty baby back pork ribs
Salt & freshly ground pepper, ground garlic, and a little Chinese 5-spice
Vege oil -- for greasing pan
2 tsp. coarsely chopped garlic
1/4 c red pepper jelly
3 T. hoisin sauce
2 T. soy sauce
2 tsp. red chili paste
1 T. oyster sauce
1 T. honey
1/2 tsp. 5 spice powder
Preheat oven to 300°.
Season ribs generously. Put ribs on oiled sheet, bone-side down. Fill bottom of pan with water & cover ribs tightly w/foil. Put ribs in oven.
Bring remaining ingred. to simmer in small saucepan over med. heat. Stir to combine and set aside.
Bake ribs 2 1/2 hours or till ribs are tender when pierced w/a knife. If bottom of pan dries out during cooking, add more water. Discard foil & brush ribs w/sauce. Continue baking ribs for 30 min. longer.
(At this time I chilled and kept for service.)
Preheat the grill on med-high heat. Remove ribs from oven (or frig.) & brush both sides w/sauce. Grill 3-5 min. per side. basting occasionally w/sauce.
Transfer ribs to a board and let rest 5 min. Cut each rack into 2 sections and serve...with lots of napkins!!
FIRE-ROASTED CORN SALAD
Serving Size : 8
3 limes, juice of
2 tsps grd. cumin
1 tsp mild chili powder
6 fl ozs EVO, plus more for brushing
Coarse salt & freshly grd. pepper
6 ears corn, shucked
18 ozs cherry tomatoes, halved
2 ozs diced red onion
3/4 oz chopped fresh cilantro
1/4 - 1/3 lb. feta cheese, diced
2 tsps cumin seeds, toasted & lightly crushed
Whisk together the lime juice, grd. cumin, & chili powder. Stream in the EVO to make a vinaigrette. Season w/s&p.
Prepare grill to med-high heat. Brush a little EVO on each ear. Grill, turning the ears often so that they cook evenly, till lightly charred, ~10 min.
Cut kernels off cob. Put the kernels in a large bowl.
Add the tomatoes, onion, cilantro, feta, & the vinaigrette & toss to coat.
Transfer salad to platter & sprinkle with the cumin seeds.
Serve at once. (Salad can be made early in the day ad top with cumin seeds at serving time.)
And for dessert, I think just a cheese platter, honeycomb and some grapes.
STICKY RIBS W/CHINESE FLAVORS
2 racks meaty baby back pork ribs
Salt & freshly ground pepper, ground garlic, and a little Chinese 5-spice
Vege oil -- for greasing pan
2 tsp. coarsely chopped garlic
1/4 c red pepper jelly
3 T. hoisin sauce
2 T. soy sauce
2 tsp. red chili paste
1 T. oyster sauce
1 T. honey
1/2 tsp. 5 spice powder
Preheat oven to 300°.
Season ribs generously. Put ribs on oiled sheet, bone-side down. Fill bottom of pan with water & cover ribs tightly w/foil. Put ribs in oven.
Bring remaining ingred. to simmer in small saucepan over med. heat. Stir to combine and set aside.
Bake ribs 2 1/2 hours or till ribs are tender when pierced w/a knife. If bottom of pan dries out during cooking, add more water. Discard foil & brush ribs w/sauce. Continue baking ribs for 30 min. longer.
(At this time I chilled and kept for service.)
Preheat the grill on med-high heat. Remove ribs from oven (or frig.) & brush both sides w/sauce. Grill 3-5 min. per side. basting occasionally w/sauce.
Transfer ribs to a board and let rest 5 min. Cut each rack into 2 sections and serve...with lots of napkins!!
FIRE-ROASTED CORN SALAD
Serving Size : 8
3 limes, juice of
2 tsps grd. cumin
1 tsp mild chili powder
6 fl ozs EVO, plus more for brushing
Coarse salt & freshly grd. pepper
6 ears corn, shucked
18 ozs cherry tomatoes, halved
2 ozs diced red onion
3/4 oz chopped fresh cilantro
1/4 - 1/3 lb. feta cheese, diced
2 tsps cumin seeds, toasted & lightly crushed
Whisk together the lime juice, grd. cumin, & chili powder. Stream in the EVO to make a vinaigrette. Season w/s&p.
Prepare grill to med-high heat. Brush a little EVO on each ear. Grill, turning the ears often so that they cook evenly, till lightly charred, ~10 min.
Cut kernels off cob. Put the kernels in a large bowl.
Add the tomatoes, onion, cilantro, feta, & the vinaigrette & toss to coat.
Transfer salad to platter & sprinkle with the cumin seeds.
Serve at once. (Salad can be made early in the day ad top with cumin seeds at serving time.)
And for dessert, I think just a cheese platter, honeycomb and some grapes.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com