Saturday, August 4, 2018
Adam Perry Lang
Published by APL Publishing
Editor's Note: These Baby Back Pork Ribs Glazed with Honey are sweetly spiced with the flavors of mustard, apples, and honey to make BBQ ribs you'll never forget. This is a great recipe to make for the big game or a summer cookout - it's a hit with kids and adults alike. This pork ribs recipe is meant for the grill to give the ribs a slightly smoky flavor. With homemade barbecue sauce and tender ribs, you definitely can't go wrong.
Honey has long been a buddy to barbecuers. It caramelizes beautifully, plus it’s a great flavor carrier-you can infuse it with anything from jalapenos to fruit juice- and thickener for sauces. Those who compete on the barbecue circuit often harness honey for a technique virtually unknown to recreational cooks: They drizzle onto their smoked ribs a mixture of honey, butter or margarine, and a splash of fruit juice just before giving the racks a final blast of smoke. Don’t ask me how, but along with candying the meat a bit, the potion brings the ribs to a new degree of tenderness.
Cooking Method Barbecuing, Grilling
Total Time half-day
Make Ahead Recipe Yes
Occasion Game Day
Recipe Course Main Course
Dietary Consideration Egg-free, Lactose-free, Peanut Free
Taste and Texture Garlicky, Meaty, Savory, Smoky, Spiced, Sweet
4 racks baby back pork ribs, about 2 3/4 lbs each (see Notes)
1/4 cup/72g prepared yellow mustard
1/4 cup/63ml water
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar
6 tablespoons mild chili powder, preferably Chimayo, Ancho or Hatch
3 tablespoons sweet paprika
3 tablespoons firmly packed dark brown sugar
1 1/2 teaspoons dry mustard
2 1/4 teaspoons coarsely ground fresh black pepper
3/4 teaspoon Old Bay Seasoning
1 teaspoon ground cinnamon (optional)
1 cup/226g firmly packed light brown sugar
1 cup/250ml honey
1/4 cup/63ml apple juice
Honey BBQ Sauce:
1 cup/250ml Apple Barbecue Sauce or your favorite BBQ sauce
1/2 cup/125ml honey
2 tablespoons apple cider vinegar
1/2 Granny Smith apple, peeled cored and grated on a Microplane grater
About 1/2 cup Apple Juice Spray
Apple Juice Spray:
1 cup/250ml unsweetened apple juice
1 cup/250ml water
APL BBQ Sauce:
1/2 cup/125ml canola or vegetable oil
5 garlic cloves, peeled and coarsely chopped
1 medium sweet white onion coarsely chopped
1 green bell pepper coarsely chopped
2 teaspoons kosher salt, plus additional as needed
1/4 cup/63ml bourbon
3 tablespoons chili powder
1 tablespoon coarsely ground fresh black pepper
1/4 teaspoon ground allspice, plus additional for seasoning
1/4 teaspoon ground cloves, plus additional for seasoning
1 cup firmly packed dark brown sugar
2 cups water
2 cups ketchup
1/2 cup unsulfured blackstrap molasses
1/2 cup prepared yellow mustard
1/2 cup apple cider vinegar, plus additional as needed
2 teaspoons hot sauce
1/2 cup apricot preserves
1 jalapeno chili, grated on a Microplane grater, stopping before the seeds
1/2 Granny Smith apple, grated on a Microplane grater
Preheat an indirect barbecue drip pan and fruitwood (preferably apple), a ceramic cooker with deflector plate and fruitwood (preferably apple) or a charcoal or gas grill with a box or packet of fruitwood (preferably apple) to 275 degrees Fahrenheit.
Combine all of the Mustard Moisturizer ingredients. Combine all of the seasoning blend ingredients. Rub a thin layer of the Mustard Moisturizer on all sides of the racks and lightly sprinkle with the seasoning blend on all sides. The remaining seasoning blend will be used later in the cooking.
If using a ceramic cooker, the racks can be placed an inch apart on a rib. They might need to be trimmed to fit the cooking surface so the lid can close. If using a larger indirect or direct barbecue, no additional trimming is necessary. Place the ribs in the cooker and cook for 2 hours.
Meanwhile, combine the Wrapping Mixture ingredients.
Tear off 8 sheets of heavy-duty aluminum foil. Working with 2 sheets of foil at a time, place a quarter of the Wrapping Mixture on the foil, top with a rack of ribs, and wrap in the foil, crimping to seal. Wrap with the second sheet of foil. Repeat for three remaining 3 racks of ribs.
If using a ceramic cooker, stack the packets on top of each other. If using a smoker, place the ribs on sheet pans for easier movement.
Place the packets back in the cooker, meat side down, and cook for 1 hour, flipping halfway through.
Remove the racks from the cooker and let rest in the foil packets for 20 minutes.
Remove the ribs from the foil and dust lightly on both sides with additional seasoning blend. Place the ribs back in the cooker, meat side up, for 30 minutes.
Meanwhile, combine the Honey BBQ Sauce ingredients.
Remove the racks from the cooker and brush with an even, but not too thick layer of sauce. The layer should evenly coat the ribs but should not clump. Place meat in the cooker, meat side up, for 25 minutes to tighten up the sauce.
Paint a cutting board with some of the remaining sauce.
Remove the ribs from the cooker and place on the prepared cutting board adding additional sauce as needed to cover, but not excessively coat. Spray twice with apple juice spray. Cut the ribs from the racks and dredge to coat the exposed sides with the remaining BBQ sauce.
For APL BBQ Sauce:
Pour the oil in a large saucepan and cook over medium heat until it starts to shimmer. Stir in garlic, onion, bell pepper and salt. Cook, stirring occasionally until the vegetables have softened, about 10 minutes.
Pour in the bourbon and cook until the alcohol has cooked off about 5 minutes. There will no longer be the strong smell of alcohol.
Combine the chili powder, black pepper, allspice and cloves and add to the pan. Cook, stirring continuously, until fragrant, about 3 minutes.
Stir in the brown sugar, water, ketchup, molasses, mustard, vinegar, hot sauce, and preserves. Bring the mixture to a boil, stirring occasionally to be sure nothing sticks to the bottom and burns. Reduce to a simmer. Continue to simmer, stirring often, until thickened, about 45 minutes.
Add the jalapeño and apple. At this point the sauce can be left chunky or blended in a blender (blend in small batches since it will be hot), or in a bowl using an immersion/stick blender until smooth.
Season to taste with additional allspice, cloves, salt and vinegar to taste.
For Apple Juice Spray:
Combine the water and juice and place in a spray bottle. (For Apricot Spray, substitute apricot nectar for apple juice.)
I don’t remove the membrane from the back of the ribs. It helps hold it all together.
2013 Adam Perry Lang
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
a loaf of White Italian Bread
8 ounces/225g Whipped Cream Cheese
1 jar Mixed Berry Jam
6 large Eggs
1 cup 2% Milk
1 teaspoon Vanilla
2 tablespoons Butter
Blackberries Blueberries, and Raspberries for garnish
First butter the bottom and sides of a casserole dish. Heat your oven to 375 degrees.
Then cut the loaf of bread into slices one inch thick. You may need to slice the ends of the slices of bread off so that the bread will fit neatly into the casserole dish. Save any bread scraps, these will come in handy later.
Spread the cream cheese and jam on the bread creating sandwiches and arrange them in the casserole dish.
Next, in a medium-size bowl, whisk the eggs, milk, and vanilla together.
Pour the egg mixture over the bread, completely submerging the bread. Lightly press down on the bread until it absorbs the egg mixture if the bread starts floating. Add the scraps of bread to fill any space in the dish.
Bake at 375 degrees for 40 minutes. Then brush the top with melted butter, and increase the heat to low broil. This will beautifully brown the top of the French Toast within a couple of minutes.
Serve garnished with blackberries, blueberries, and raspberries and topped with maple syrup.
Friday, July 20, 2018
“Trust me, you're going to love this one – the milk creates the most amazing flavorsome sauce ”
SERVES 4 COOKS IN1H 40M DIFFICULTYSUPER EASY
Chicken, Dinner Party, Mother's day, Sunday lunch
1.5 kg free-range chicken
½ a stick of cinnamon
1 good handful of fresh sage
10 cloves of garlic
565 ml milk
Preheat the oven to 190°C/375°F/gas 5.
Season the chicken generously all over with sea salt and black pepper, then fry in a snug-fitting pot with a little oil until golden, turning the chicken to get an even color all over.
Remove from the heat, put the chicken on a plate, and throw away the oil left in the pot. You'll be left with tasty sticky goodness at the bottom of the pan which will give you a lovely caramel flavor later on.
Put your chicken back in the pot with the cinnamon, sage leaves, lemon zest, unpeeled garlic cloves, and milk.
Cook in the hot oven for 1 hour 30 minutes, or until cooked through, basting with the cooking juices when you remember. The lemon zest will sort of split the milk, making a sauce which is absolutely fantastic.
Pull the meat off the bones and divide it onto your plates. Spoon over plenty of juice and the little curds. Serve with wilted spinach or greens and some mashed potato, if you like.
NUTRITION PER SERVING
Calories 444, 22%
Fat 30.9g, 44%
Saturates 8.3g, 42%
Protein 35.0g, 70%
Carbs 5.9g, 2%
Sugars 4.4g, 5%
Tuesday, July 17, 2018
APR 6, 2017 BY CANADIANLIVING.COM / RECIPES BY THE CANADIAN LIVING TEST KITCHEN
Dukkah is an Egyptian blend of nuts, seeds, and spices. Recipes vary, but most consist of nuts, sesame seeds and cumin and coriander. For best flavor, toast the nuts and seeds before grinding to a fine powder.
Prep time 5 minutes
Total time 5 minutes
1 cup skinned toasted hazelnuts
1/2 cup toasted sesame seeds
6 tablespoons coriander seeds
2 tablespoons cumin seeds
4 teaspoons black peppercorns
2 teaspoons salt
In a food processor, pulse together hazelnuts, sesame seeds, coriander seeds, cumin seeds, peppercorns and salt until finely chopped. Store in airtight container in the refrigerator for up to 1 month.
Makes 1 1/2 cups.
Per 1 tbsp serving: about
Fibre1 gSodium196 mgSugars0 gProtein0.8 gCalories23Total fat2 gPotassium39 mgCholesterol0 mgSaturated fat0.2 gTotal carbohydrate2 g%RDI
Iron6Fibre0.0Folate0.7Sodium0.0Sugars0.0Calcium4Protein0.0Calories0.0Total fat0.0Vitamin A0.2Vitamin C0.6Potassium0.0Cholesterol0.0Saturated fat0.0Total carbohydrate0.0
Prep Time: 45 minutes
Cook Time: 1 hours
Total Time: 1 hours 45 minutes
Dutch meatballs known as Bitterballen are a classic Dutch bar snack. Bitterballen, one of Holland's favorite snacks, are bite-size beef and gravy croquettes usually served along with beer. Sometimes they are shaped as logs or sometimes as balls. If I were to describe what they taste like, the closest I can come up with is deep fried mushrooms. The way these meatballs are made is totally different than any other meatball recipe I’ve ever made.
Calories: 68 kcal
8 Tbsp. butter unsalted (1 stick)
1 cup all-purpose flour
3 cups beef broth
2 Tbsp. fresh parsley chopped
1 small onion minced
1 lb ground beef
1/2 tsp salt
1 tsp. black pepper
1/4 tsp. nutmeg
1/2 cup flour
3 eggs beaten
1 cup breadcrumbs
vegetable oil for frying
1. In a large skillet melt the butter over medium-high heat. When the butter has melted completely, add the 1 cup of flour, a bit at a time, whisking it, it will turn into a thick paste.
2. Slowly stir or whisk in the beef broth. Make sure you stir thoroughly, the broth should all be incorporated in the roux. The gravy should be smooth but still quite thick.
3. Simmer the gravy for a couple minutes then add the parsley, onion, and ground beef, stir well. Season with the salt, pepper, and nutmeg. Taste for seasoning and adjust as necessary.
4. Transfer the meat mixture to a Tupperware container and refrigerate for several hours until the gravy has solidified. I refrigerated mine overnight, but 3 or 4 hours should suffice.
5. Line 2 baking sheets with parchment paper. In 1 plate add the flour, in another plate add the eggs and the last plate the breadcrumbs.
6. Shape the meat mixture into 1 inch balls. Use a small ice cream scoop, it's easier to get the same quantity of meat each time. Place these meatballs on one of the prepared baking sheets.
7. Roll the balls first through flour, then eggs, then finally breadcrumbs. Place these meatballs on the other prepared baking sheet. Once completed, place the baking sheet with the meatballs in the fridge until ready to fry.
8. In a large Dutch oven, skillet or deep fryer, add enough oil, I usually add about 2 inches of oil. Heat the oil up to 375 F degrees.
9. Fry the meatballs about 6 at a time until golden brown, should take about 4 or 5 minutes. If you have enough oil in your fryer the meatballs will float to the top when done. Continue until done with all the meatballs. In between batches you might have to clean the oil with a slotted spoon of all the leftover fried bits from the meatballs.
10. Serve hot with a grainy or spicy mustard.
Total time does NOT include the time required to refrigerate meat mixture until solidified.
This recipe should yield roughly around 60 balls about 1 inch in diameter.
I used Panko breadcrumbs here because I prefer them especially when trying to get something really crispy, but I put them in a food processor first and pulsed a few times to make them finer.
For a vegetarian option, used finely chopped mushrooms.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Dutch Meatballs (Bitterballen)
Amount Per Serving (1 ball)
Calories 68Calories from Fat 45
% Daily Value*
Total Fat 4.97g; Saturated Fat 1.817g; Trans Fat 0.126g; Polyunsaturated Fat 1.17g; Monounsaturated Fat 1.55g; Cholesterol 40mg; Sodium 75mg;
Potassium 41mg; Total Carbohydrates 2.79g; Dietary Fiber 0.1g;
Sugars 0.12g; Protein 2.81g.
Make this quick take on nachos in the microwave to cut down on hands-on cooking time.
Hands-On Time 5 min
Total Time 5 min
1/2 cup fat-free refried beans
1/2 teaspoon fresh lime juice
3 tablespoons mild salsa
1/4 cup grated Monterey Jack
1/4 avocado, diced
tortilla chips, for serving
Mix together the beans, lime juice, 1 tablespoon of the salsa, and a pinch of salt.
Top with the cheese. Microwave until the cheese is melted, 30 to 40 seconds. Top with the avocado and the remaining 2 tablespoons of salsa. Serve with tortilla chips.
By Katie Sullivan Morford, Family Issue 2013
Calories 149 calories
Fat 8 g, Sat Fat 4 g, Cholesterol 13 mg, Sodium 603 mg, Protein 8 g, Carbohydrate 13 g, Sugar 2 g,
Fiber 5 g, Iron 2 mg, Calcium 135 mg
I grew up on these nutty, chocolatey layered treats. Now I make them for both my mom and myself since I know she loves them, too.
1 cup all-purpose flour
1/2 cup cold butter
1 cup chopped walnuts, toasted, divided
1 8 ounce package cream cheese, softened
1 cup confectioners' sugar
2 8 ounce cartons frozen whipped topping, thawed, divided
2 1/2 cups 2% milk
2 3.9 ounce packages instant chocolate pudding mix
1 cup semisweet chocolate chunks
1. Preheat oven to 350∞. Place flour in a small bowl; cut in butter until crumbly. Stir in 1/2 cup walnuts. Press onto bottom of an ungreased 13x9-in. baking dish. Bake until light golden brown, 12-15 minutes. Cool completely on a wire rack.
2. In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in one carton whipped topping. Spread over crust. In a large bowl, whisk milk and pudding mix 2 minutes. Gently spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with chocolate chunks and remaining walnuts. Refrigerate until cold.
3. Cut into bars. Just before serving, drizzle with chocolate syrup.
Preparation Time: 25 minutes
Total Time: 15 minutes
To toast nuts, bake in a shallow pan in a 350∞ oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Author: Kristen Johnson, Glendale, Wisconsin
Source: Simple & Delicious April/May 2015
Web Page: http://www.tasteofhome.com/recipes/easy-four-layer-chocolate-dessert