2 racks baby back pork ribs, membrane attached
1/4 cup Chinese five-spice powder
1 tablespoon salt
1 1/2 teaspoons ground black pepper
1/2 cup guava nectar
1/2 cup hoisin sauce
1/4 cup honey
2 tablespoons grated fresh ginger
4 cloves garlic, minced (about 2 teaspoons)
1/2 teaspoon red pepper flakes
One hour before grilling, place 4 cups wood chips in enough water to cover.
Mix Chinese five-spice, salt and black pepper in small bowl; rub mixture over both sides of ribs. Wrap in plastic wrap; refrigerate up to 3 hours.
Place guava nectar, hoisin sauce, honey, ginger, garlic and red pepper flakes in blender container. Cover and blend until well mixed.
Preheat grill to high. Drain soaked wood chips. Wrap chips in heavy foil with holes poked in top. Place foil packet directly over coals or lava rocks. When chips begin to smoke, reduce heat to 275°F. Place ribs, bone side down, on grill rack. Cover and grill over indirect heat 2 hours or until meat is very tender, generously brushing with hoisin-honey mixture during final 15 minutes of grilling.
Transfer ribs to cutting board. Loosely cover with foil; let rest 10 minutes before serving.
Wednesday, February 29, 2012
Saturday, February 18, 2012
Hot Chocolate
Serves 1
1 ounce good quality dark chocolate
1 tablespoon unsweetened cocoa powder
1 cup milk
2 tablespoons granulated sugar (optional, to taste)
1 pinch salt
1. In a small saucepan, mix the chocolate, cocoa powder and 1/2 cup of the milk over low heat. Stir continuously until the chocolate is completely melted.
2. Add the rest of the milk and the salt. Stir, then allow to heat the rest of the way through.
3. Stir in sugar to taste. Pour into a mug and top with marshmallows or whipped cream, if desired.
1 ounce good quality dark chocolate
1 tablespoon unsweetened cocoa powder
1 cup milk
2 tablespoons granulated sugar (optional, to taste)
1 pinch salt
1. In a small saucepan, mix the chocolate, cocoa powder and 1/2 cup of the milk over low heat. Stir continuously until the chocolate is completely melted.
2. Add the rest of the milk and the salt. Stir, then allow to heat the rest of the way through.
3. Stir in sugar to taste. Pour into a mug and top with marshmallows or whipped cream, if desired.
Orange Creamsicle Cupcake
I haven't tried this yet but I am going to asap
Creamsicle Float Cupcakes
Cake:
3/4 c. butter
3 eggs
2 1/2 c. all-purpose flour
2 1/2 t. baking powder
1/2 t. salt
1 1/2 c. sugar
1 t. vanilla
1 t. orange flavoring
2 t. grated orange peel
3/4 c. milk
1/2 c. orange Fanta
6 drops of yellow food coloring
6 drops of red food coloring
Let butter and eggs sit at room temperature for 30 minutes. Meanwhile, line cupcake pan with cupcake liners. In a medium bowl, stir together flour, baking powder, and salt. Set aside.
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 c. at a time, beating on medium speed until well combined and scraping sides of bowl. Beat on medium speed for 2 minutes more. Add eggs 1 at a time, beating after each addition (about 1 minute total). Beat in vanilla, orange flavoring, grated orange peel, and food coloring. In a separate bowl or measuring cup, mix milk and orange Fanta together. Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until combined. Fill cupcake cups 1/3 full. Bake at 375 degree F for 13-15 minutes. Yields about 3 dozen.
Marshmallow Frosting:
4 large egg whites
1 cup sugar
1/2 t. cream of tartar
1 t. vanilla extract
Mix egg whites, sugar, and cream of tartar in a double boiler or heatproof bowl over simmering water. Whisk constantly for 3 to 4 minutes or until sugar is dissolved and egg whites are warm.
Remove the pan or bowl from the simmering water and stove. Using a hand mixer or electric mixer fitted with the whisk attachment, beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.
Creamsicle Float Cupcakes
Cake:
3/4 c. butter
3 eggs
2 1/2 c. all-purpose flour
2 1/2 t. baking powder
1/2 t. salt
1 1/2 c. sugar
1 t. vanilla
1 t. orange flavoring
2 t. grated orange peel
3/4 c. milk
1/2 c. orange Fanta
6 drops of yellow food coloring
6 drops of red food coloring
Let butter and eggs sit at room temperature for 30 minutes. Meanwhile, line cupcake pan with cupcake liners. In a medium bowl, stir together flour, baking powder, and salt. Set aside.
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 c. at a time, beating on medium speed until well combined and scraping sides of bowl. Beat on medium speed for 2 minutes more. Add eggs 1 at a time, beating after each addition (about 1 minute total). Beat in vanilla, orange flavoring, grated orange peel, and food coloring. In a separate bowl or measuring cup, mix milk and orange Fanta together. Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until combined. Fill cupcake cups 1/3 full. Bake at 375 degree F for 13-15 minutes. Yields about 3 dozen.
Marshmallow Frosting:
4 large egg whites
1 cup sugar
1/2 t. cream of tartar
1 t. vanilla extract
Mix egg whites, sugar, and cream of tartar in a double boiler or heatproof bowl over simmering water. Whisk constantly for 3 to 4 minutes or until sugar is dissolved and egg whites are warm.
Remove the pan or bowl from the simmering water and stove. Using a hand mixer or electric mixer fitted with the whisk attachment, beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.
Friday, February 3, 2012
Chinese BBQ Pork
2 lbs pork butt
4 tablespoons rice wine
4 tablespoons soy sauce
4 tablespoons sugar
1 tablespoon hoisin sauce
1 teaspoon 5-spice powder
6 cloves garlic, minced
few drops red food coloring (optional)
3 tablespoons honey
Cut the pork butt into strips, roughly 2 inches in diameter. Trim off some of the fat, but don't go all health-crazy--it needs a little fat to keep it moist! Mix together the rice wine, soy sauce, sugar, hoisin sauce, 5-spice, and garlic for the marinade; add some food coloring here, if you want that extreme red glow. Vigorously rub this into the meat, and marinate it in the refrigerator overnight (or at least a few hours).
Preheat the oven at 400 degrees. Arrange the meat in a single layer on a foil-lined baking sheet (this will make your dishwasher infinitely happier!), discarding the marinade. Bake for 15 minutes, or until the meat reaches an internal temperature of about 130 degrees. Flip the meat over and switch the oven to broil. If the meat starts to burn too much, move to a lower rack in the oven. Cook for about 10 minutes, until the meat is slightly burnt, and the thermometer reads 145 degrees.
Immediately, while still hot, toss the pork with the honey, and allow the meat to rest for 5 minutes. Thinly slice the pork, and gobble it up with a steaming bowl of rice
4 tablespoons rice wine
4 tablespoons soy sauce
4 tablespoons sugar
1 tablespoon hoisin sauce
1 teaspoon 5-spice powder
6 cloves garlic, minced
few drops red food coloring (optional)
3 tablespoons honey
Cut the pork butt into strips, roughly 2 inches in diameter. Trim off some of the fat, but don't go all health-crazy--it needs a little fat to keep it moist! Mix together the rice wine, soy sauce, sugar, hoisin sauce, 5-spice, and garlic for the marinade; add some food coloring here, if you want that extreme red glow. Vigorously rub this into the meat, and marinate it in the refrigerator overnight (or at least a few hours).
Preheat the oven at 400 degrees. Arrange the meat in a single layer on a foil-lined baking sheet (this will make your dishwasher infinitely happier!), discarding the marinade. Bake for 15 minutes, or until the meat reaches an internal temperature of about 130 degrees. Flip the meat over and switch the oven to broil. If the meat starts to burn too much, move to a lower rack in the oven. Cook for about 10 minutes, until the meat is slightly burnt, and the thermometer reads 145 degrees.
Immediately, while still hot, toss the pork with the honey, and allow the meat to rest for 5 minutes. Thinly slice the pork, and gobble it up with a steaming bowl of rice
Wednesday, February 1, 2012
Cheddar and Herb Biscuits
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons shortening
3 tablespoons butter, cold
1 cup buttermilk
1 1/4 cups grated sharp cheddar cheese
Preheat oven to 425 degrees. In a medium bowl, combine flour, baking powder, garlic powder and salt. Cut in shortening and butter until coarse crumbs are formed. Lightly mix in grated cheese. Mix in buttermilk just until moist (dry spots here and there are ok – the biscuits will be tough if they are overmixed). Drop the biscuits onto a greased or lined baking sheet. Bake for 12-14 minutes, until browned and golden. While the biscuits are baking, in a small bowl combine three tablespoons melted butter, 1/4 teaspoon dried parsley flakes, 3/4 teaspoon garlic powder and a pinch of salt. Right when the biscuits come out of the oven, brush the butter/herb mixture over the biscuits evenly (alternately, you can dip the top of the biscuit into the butter mixture). Serve immediately.
1 tablespoon baking powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons shortening
3 tablespoons butter, cold
1 cup buttermilk
1 1/4 cups grated sharp cheddar cheese
Preheat oven to 425 degrees. In a medium bowl, combine flour, baking powder, garlic powder and salt. Cut in shortening and butter until coarse crumbs are formed. Lightly mix in grated cheese. Mix in buttermilk just until moist (dry spots here and there are ok – the biscuits will be tough if they are overmixed). Drop the biscuits onto a greased or lined baking sheet. Bake for 12-14 minutes, until browned and golden. While the biscuits are baking, in a small bowl combine three tablespoons melted butter, 1/4 teaspoon dried parsley flakes, 3/4 teaspoon garlic powder and a pinch of salt. Right when the biscuits come out of the oven, brush the butter/herb mixture over the biscuits evenly (alternately, you can dip the top of the biscuit into the butter mixture). Serve immediately.
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