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Recipe: Plum Sauce and Honey-Glazed Spareribs

Plum Sauce and Honey-Glazed Spareribs

Save cooking time by using a pressure cooker and finishing off the ribs in the broiler.

 

Put that Chinese take-out menu aside, I’ve got a spareribs recipe that’s easy to prep and easy to cook: Plum Sauce and Honey-Glazed Spareribs. These ribs are crispy and have a nice sweet heat to them.

For this recipe for Plum Sauce and Honey-Glazed Spareribs you will need a pressure cooker and a broiler. As an alternative, you can slow cook them in the oven at about 300F for 4-6 hours.

Plum Sauce and Honey-Glazed Spareribs

Dip and dunk these ribs into a plum sauce pan sauce.

Ingredients:

  • 1 cup plum sauce
  • 1/2 cup soy sauce (I used low sodium)
  • 2 racks pork spareribs
  • 4 TBSP fresh ginger (chopped)
  • 1 TBSP molasses
  • 6 garlic cloves (chopped)
  • 1 cup honey
  • 2 TBSP Sriracha

 

 

Directions:

  1. In a blender or food processor, combine the plum sauce, soy sauce, molasses, ginger, garlic and half of the honey. Puree until smooth.
  2. Add Sriracha and pulse to combine.
  3. Plum Sauce and Honey-Glazed Spareribs

    Plum Sauce and Honey-Glazed Spareribs

  4. Cut the spareribs into 3-rib sections and transfer to a pressure cooker. Add the plum sauce puree and let stand, turning often, for 45 minutes.
  5. Add 1/4 cup of water to the pressure cooker then cover and cook at high pressure for 20-30 minutes.
  6. Run cold water over the pressure cooker to release the pressure.
  7. Transfer the ribs to a foil-lined baking sheet, meaty side up.
  8. Boil the cooking juices until reduced to 2 cups. Transfer the plum sauce pan sauce to a bowl.
  9. Preheat the broiler and position a rack about 8 inches from the heat.
  10. Brush the ribs all over with the remaining honey and broil, turning once, until the ribs are glazed and crispy around the edges (about 5 to 10 minutes).
  11. Transfer the rib sections to a cutting board and slice into individual ribs. Serve with the plum sauce pan sauce.

I love pork ribs (well, any ribs really), but I especially enjoy the sweet heat and crispiness of these Plum Sauce and Honey-Glazed Ribs. They’re perfect for Fall and football season.

As I mentioned above, if you don’t have a pressure cooker, just marinate them and slow cook them in the oven for 4 to 6 hours at about 300F. Then, broil them off per the instructions.

 
2 Comments

Posted by on November 1, 2012 in Cookin', Entrees, Recipes

 

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Recipe: Fusilli Pasta with Sweet Pea Pesto and Goat Cheese

Fusilli Pasta with Sweet Pea Pesto and Goat Cheese

Fusilli Pasta with Sweet Pea Pesto and Goat Cheese


Full disclosure: this Fusilli Pasta with Sweet Pea Pesto and Goat Cheese is a Spring dish, but I had a craving so I made it. And I’m not waiting until the earth thaws out to share it.

This recipe combines the pasta, pesto with sweet peas and goat cheese for a dish that’s sweet, pungent and has a light acidity. It’s a great side dish for chicken or fish. Or, you can do like I did, and just eat a big bowl of it.

Ingredients:

  • 1 pound fusilli pasta
  • 2 garlic cloves
  • 1/2 cup fresh basil leaves, packed
  • 1/4 cup pine nuts
  • 1/4 cup olive oil
  • 1/2 cup grated romano (or parmesan) cheese
  • 3 oz. goat cheese
  • 1 pound thawed green peas
  • Salt and pepper to taste

Fusilli Pasta with Sweet Pea Pesto and Goat Cheese

Need a quick side dish? Try Fusilli Pasta with Sweet Pea Pesto and Goat Cheese.


Directions:

  1. Bring a large pot of salted water to a boil. Cook the fusilli in the boiling water until al dente.
  2. Drain pasta, but reserve 1/4 cup of pasta water.
  3. In a food processor, process the garlic, basil and pine nuts until very fine.
  4. Add the olive oil and cheese and process to combine.
  5. Add the peas and season with salt and pepper. Process until all ingredients are smooth.
  6. Spoon the pea pesto into a large bowl then add pasta and toss to coat.
  7. If needed, add pasta water, gradually, to loosen the sauce.
  8. When pasta is thoroughly coated in sauce, crumble in the goat cheese and toss again.
  9. Garnish with fresh basil leaves and serve as a side or as a main course.

The pea pesto will make the pasta look like it’s been hit with green radiation since it’s so bright. That said, this is a delicious pasta dish if you’re looking to trade out alfredo or marinara sauce.

To make this recipe even healthier, I used whole wheat fusilli. Bring some Fusilli Pasta with Sweet Pea Pesto and Goat Cheese to you’re next dinner and you won’t be disappointed.

 
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Posted by on October 30, 2012 in Cookin', Recipes, Sides

 

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Recipe: Pumpkin Cupcakes with Maple-Pumpkin Pie Spice Frosting

Pumpkin Cupcakes with Maple-Pumpkin Pie Spice Frosting

Pumpkin Cupcakes with Maple-Pumpkin Pie Spice Frosting


Halloween’s only a couple days away so here’s a quick recipe that uses a total of five ingredients. That’s it — nothing to be spooked about when making these Pumpkin Cupcakes with Maple-Pumpkin Pie Spice Frosting.

You can decorate them with inedible plastic Halloween decorations or use decorations of the edible variety. These cupcakes don’t set as well as cupcakes made with a traditional batter, but these are easier so it’s a trade-off.

Pumpkin Cupcakes with Maple-Pumpkin Pie Spice Frosting

Pumpkin Cupcakes with Maple-Pumpkin Pie Spice Frosting are perfect for Halloween and all of Fall.


Ingredients:

  • 1 can vanilla frosting
  • 1 can pumpkin puree
  • 3 TBSP pumpkin pie spice
  • 1 box yellow cake mix
  • 2 TBSP maple syrup

Directions:

  1. Preheat oven to 350F.
  2. In a large bowl, combine pumpkin puree and yellow cake mix and mix together well. This batter will be thick.
  3. Scoop one heaping TBSP of cake batter for each cupcake into a cupcake liner-lined muffin or cupcake tin.
  4. While cupcakes are baking, mix together vanilla frosting, pumpkin pie spice and maple syrup in a medium bowl. Transfer into a pastry bag if desired.
  5. Bake for 25-30 minutes or until toothpick inserted into cupcake comes out clean.
  6. Let cupcakes cool for 5-10 minutes then top with frosting.
  7. Repeat until no batter remains.

You’ll probably have some of the Maple-Pumpkin Pie Spice frosting let so feel free to use if for other dishes. These cupcakes don’t rise that much so try and fill up the cupcake lines about 3/4 way to the top.

These Pumpkin Cupcakes with Maple-Pumpkin Pie Spice Frosting may be light on ingredients, but they’re high on ease and simplicity and taste. They’re perfect to take to a Halloween party when you don’t have time to make something very elaborate. Honestly, no one will ever know how simple they are. Happy Halloween!

 
2 Comments

Posted by on October 29, 2012 in Cookin', Desserts, Recipes

 

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Recipe: Reese’s Peanut Butter Cup Trifle

Reese's Peanut Butter Cup Trifle

The perfect dessert for all the leftover Reese’s from Halloween.


I can’t take credit for this dessert. This one was made by my dear friend Annie Flettrich for one of our Sunday movie nights. She made this Reese’s Peanut Butter Cup Trifle and it was amazing so I’m sharing with the world.

My love of Reese’s Peanut Butter Cups is well-known and this dessert satisfied my love of Reese’s. It’s so light and airy that you totally forget about all the calories.

Ingredients:

  • 1 store-bought angel food cake
  • 2 (3-ounce) packages instant chocolate pudding mix
  • 3 cups milk
  • 3/4 cup creamy peanut butter
  • 16 ounces Cool Whip
  • 8 Reese’s Peanut Butter Cups (crushed)

Reese's Peanut Butter Cup Trifle

Reese’s Peanut Butter Cup Trifle


Directions:

  1. Crumble the angel food cake and set aside.
  2. Beat the chocolate pudding mix and milk together until blended.
  3. Beat together one cup of Cool Whip and all of peanut butter.
  4. In a large trifle bowl, layer 1/2 the crumbled cake, half the chocolate pudding and half the peanut butter mixture.
  5. Smooth half of remaining Cool Whip on top and sprinkle with half of crushed Reese’s Peanut Butter Cups.
  6. Repeat with another layer of cake, chocolate pudding, peanut butter mixture, Cool Whip and Reese’s.
  7. Chill for four to six hours or overnight then serve.

Chocolate and peanut butter is a food lover’s dream combo. At least, for me, it is. So this dessert is perfect for the chocolate and peanut butter lovers.

If I could serve it to trick or treaters by plopping a spoonful in their bags, I would, but I guess I’ll have to buy some other candy this year. This is great for adult trick or treaters though.

 
2 Comments

Posted by on October 15, 2012 in Cookin', Desserts, Recipes

 

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Recipe: Bone Marrow on Toast with Goat Cheese and Black Pepper Fig Jam

Bone Marrow on Toast with Goat Cheese and Black Pepper Fig Jam

Bone Marrow on Toast with Goat Cheese and Black Pepper Fig Jam



Bone Marrow

Bone Marrow

Hands down, Bone Marrow on Toast with Goat Cheese and Black Pepper Fig Jam is one of the best appetizer recipes I’ve yet to create.

I also call it Blood and Bone Toast for short so it may make a nice addition to an adult Halloween appetizer spread. This recipe may look like a lot of work, but it’s surprisingly easy to prepare.

Ingredients:

For the Black Pepper Fig Jam:

  • 1 lb. Mission figs, diced
  • 2 TBSP lemon juice
  • 1/3 cup sugar
  • 1 1/2 TBSP cracked black pepper
  • 2 TBSP butter

For the rest:

  • 1 loaf of French bread, sliced into 1-inch pieces
  • Bone Marrow on Toast with Goat Cheese and Black Pepper Fig Jam

    Bone Marrow on Toast with Goat Cheese and Black Pepper Fig Jam

  • 4 oz. goat cheese
  • 3 large beef bones with marrow
  • Salt and pepper to taste

Directions:

  1. Preheat oven to 400F.
  2. On a large baking sheet, stand bones up vertically and roast for 20-30 minutes or until marrow is melting inside the bone.
  3. While bones are roasting, in a small pot, melt butter then add all Black Pepper Fig Jam ingredients. Bring to a boil and let simmer on low for 20-30 minutes.
  4. Remove fig jam from stove and refrigerate to let cool.
  5. Remove bones from oven and on a separate baking sheet, arrange bread pieces in a single layer and toast for 7 or 8 minutes.
  6. While bread is toasting, over a bowl, remove marrow from bones by using a kitchen knife (the narrower the better) to push or scoop out the marrow from the bone.
  7. Once bread is toasted, fig jam has cooled and bone marrow has been extracted, prepare the toast by spreading goat cheese on first, followed by fig jam and top with roasted bone marrow.
Black Pepper Fig Jam

Black Pepper Fig Jam

All these ingredients may seem like a weird combo. Hell, bone marrow itself may seem like a weird ingredient. But, I promise you this appetizer is decadent and full of flavor.

I should probably actually jar some of the black pepper fig jam. To me, it and the bone marrow are the equally award worthy costars in this recipe for Bone Marrow on Toast with Goat Cheese and Black Pepper Fig Jam.

 
1 Comment

Posted by on October 3, 2012 in Appetizers, Cookin', Recipes

 

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Recipe: Flank Steak with Chimichurri Sauce

Flank Steak with Chimichurri Sauce over Mushrooms and Red Pepper

Flank Steak with Chimichurri Sauce over Mushrooms and Red Pepper

If you’ve never had chimichurri, you’re missing out. It’s an Argentinian condiment, similar to pesto, that contains parsley, garlic, oregano, garlic and onion.

Chimichurri pairs very well with red meat so this recipe combines one of my favorite cuts of steak, the flank. While it’s no filet, flank steak is still a nice cut that’s very versatile. I decided to turn the flank steak I had into Flank Steak with Chimichurri Sauce.

For the chimichurri:

Ingredients:

  • 1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
  • 4 garlic cloves
  • 2 TBSP oregano leaves (fresh or dried)
  • 1/2 cup olive oil
  • Flank Steak with Chimichurri Sauce

    Flank Steak with Chimichurri Sauce

  • 2 TBSP white wine vinegar
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp red pepper flakes

Directions:

  1. Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl.
  2. Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings to your preferences.
  3. Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a day or two.

For the Flank Steak:

Ingredients:

  • 1 to 2 lbs. flank steak
  • 1 red bell pepper (julienned)
  • 1/2 cup mushrooms (sliced)
  • 1 TBSP olive oil
  • 1 TBSP butter

Flank Steak with Chimichurri Sauce

Flank Steak with Chimichurri Sauce


Directions:

  1. Preheat a charcoal or electric grill.
  2. Cook steak to desired temperature. I went with medium-rare.
  3. In a medium pan, saute the red pepper and mushrooms in butter and olive oil until cooked.
  4. Once steak and vegetables are cooked, make a bed of vegetables on a large serving platter then top with steak.
  5. Spread sauce over steak and serve.

This dish is great served cold or warm, it’s up to you. Feel free to add other vegetables to accompany the Flank Steak with Chimichurri Sauce.

Since I didn’t want to bother with going outside to grill, I used a George Foreman Grill and the steak still turned out perfectly (even it was missing some char).

 
5 Comments

Posted by on September 20, 2012 in Cookin', Entrees, Recipes

 

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Recipe: Coconut Shrimp Curry

Coconut Shrimp Curry

Coconut Shrimp Curry


I’m pretty sure is the third curry recipe I’m posting, but the stuff is just so damn good. This one is a sort of a hybrid of coconut shrimp and Thai curry, hence the name Coconut Shrimp Curry.

Curry is so full of flavor, it’s quickly become one of my favorite dishes. And it’s not that hard to make — especially with the assistance of a food processor.

Coconut Shrimp Curry

Coconut Shrimp Curry blends shrimp, vegetables, pineapple and toasted coconut in a Thai curry.


Ingredients:

For the curry sauce:

  • 1 can coconut milk
  • 1 stalk of lemongrass, minced
  • 1 TBSP dried chili flakes (less if you don’t want it too spicy)
  • 1/4 cup red onion, minced
  • 4 garlic cloves, minced
  • 1 thumb-sized piece of ginger, minced
  • 3 TBSP fish sauce
  • 1 tsp turmeric
  • 1/2 tsp ground coriander
  • 2 TBSP light brown sugar
  • Juice of 1 lime
  • Gulf Shrimp in Coconut Curry

    Gulf Shrimp in Coconut Curry

  • 1 TBSP ketchup (or tomato paste)

For the curry:

  • 1 lb. peeled and deveined shrimp
  • 2 cups fresh pineapple chunks
  • 1/2 cup red bell pepper, diced
  • 1/2 cup green bell pepper, diced
  • 1/2 cup sugar snap peas
  • 1/3 cup dry toasted coconut

Directions:

  1. Place all curry sauce ingredients in a food processor and process well. Alternatively, whisk the ingredients together and stir well to combine.
  2. Pour sauce into a deep pot and heat over medium-high heat until boiling, stirring occasionally.
  3. Once boiling, reduce heat to medium. Add the vegetables, pineapple and shrimp, stirring to mix. Simmer until shrimp look plump and turn pink.
  4. Remove from heat and cover to keep warm while you toast the coconut.
  5. Toasted Coconut in Curry

    Toasted Coconut in Curry

  6. Place dry shredded coconut (sweetened or unsweetened) in a dry frying pan over medium-high heat. “Fry” the coconut, stirring continually until it turns golden-brown and is fragrant. Then turn off heat.
  7. Add half of the toasted coconut to the curry and stir to combine.
  8. Taste for salt and sweetness, adding more fish sauce if not salty enough, and more brown sugar if you want it sweeter. Also, you can also add chili sauce if you’d like it spicier.
  9. To serve, transfer curry into a serving bowl. Sprinkle the rest of the toasted coconut on top of each dish and serve (over rice if desired).

As I live in New Orleans, I’m lucky enough to have access to fresh Gulf shrimp. They really make this dish stand out from using frozen shrimp, but you gotta use what you have access to. I recommend fresh over frozen any day.

As this is a curry, it goes great over rice, but it’s good enough to eat it without. The choice is yours. Enjoy this Coconut Shrimp Curry!

 
3 Comments

Posted by on September 7, 2012 in Cookin', Entrees, One-Pot Wonders, Recipes

 

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