Wednesday, June 24, 2009

New Site

No recipe today but I just added a link to a blog that features southern cooking. It's called Southern Plate. I added it to the side-bar. I can't recommend it for health...like most southern recipes...but recommend it for yumminess. Hope you're having a great summer day.

Monday, June 15, 2009

Grilled Spare Ribs with Barbecue Sauce

I ate these delicious ribs when Christie prepared them during my visit in Pennsylvania in '08. I thought I'd better post them so I can access them when I'm in Oregon and maybe put on a feast for the family up there this summer. There is NO DOUBT you will love these. There is a choice of barbecue sauces you can make in this recipe or just use your favorite recipe or a bottle of sauce.


Grilled Spare Ribs with Barbecue Sauce
Prep: 20 minutes Total: 2 hours 30 minutes
Wrapped in foil, the spiced ribs oven-cook in intense heat; the foil locks in their moisture for supremely tender results. On with the sauce and over to the grill, and they're ready.The base of our three sauces is made with ketchup, vinegar, onion, garlic, and cayenne. Add one of the variations for a sweet, spicy, or smoky sauce.

Ingredients: Serves 6.
2 slabs pork spare ribs (2 1/2 pounds each)
2 tablespoons chili powder
Coarse salt and ground pepper
1 tablespoon butter
1/2 small onion, grated
2 garlic cloves, minced
1 1/2 cups ketchup
1/3 cup cider vinegar
2 tablespoons Worcestershire sauce
1/4 teaspoon cayenne pepper
Desired variations (Kansas City style: 1/2 cup packed light-brown sugar, 2 tablespoons molasses, and 1 tablespoon yellow mustard; Memphis style: 1/2 teaspoon hot sauce (such as Tabasco) and 1/4 cup sugar; Dallas style: 1 tablespoon chopped chipotle in adobo sauce and 1/2 teaspoon ground cumin)
Oil, for grates

Directions:
Preheat oven to 400 degrees. Season ribs with chili powder, salt, and pepper. Stack slabs on a double layer of aluminum foil; wrap tightly. Place on a rimmed baking sheet. Cook until meat is fork-tender, 1 1/2 to 2 hours.

Meanwhile, make barbecue sauce: In a medium saucepan, melt butter over medium heat. Add onion and garlic; season with salt and pepper. Cook until soft, 2 to 3 minutes. Add ketchup, vinegar, Worcestershire, cayenne, and desired variation (see ingredients above). Bring to a simmer. Cook, stirring occasionally, until slightly thick, about 5 minutes. Set aside.
Heat grill to medium-high; lightly oil grates. Carefully remove ribs from foil, pouring off any accumulated liquid. Brush ribs generously with sauce; grill until charred, 2 to 3 minutes per side. Serve with extra sauce, if desired.

Friday, June 12, 2009

Kozhi Curry

Though I am definately not a curry fan, I LOVE this dish. Please do try it.

From Worldwide Ward Cookbook
Kozhi (Chicken) Curry

4 tablespoon olive oil
1 teaspoon fennel seeds
1-2 cinnamon sticks
3 medium onions, finely chopped
7-8 garlic cloves, finely chopped or crushed
7-8 tomatoes, finely chopped
1/4 teaspoon chili powder (or 1/8 teaspoon for milder curry)
1 teaspoon turmeric powder
3 tablespoon coriander powder
1 teaspoon garam masala
1 pound chicken, cut into bite-size pieces
2 cups plain yogurt
1 cups cilantro, finely chopped or made into a paste
1 can coconut milk
Salt to taste

1. In a large frying pan, combine the olive oil, fennel seeds, and the cinnamon sticks; cook over medium heat until the cinnamon sticks open and the fennel seeds brown slightly (don't let them get too brown, or they will turn bitter).
2. Add the onions and saute until they turn golden brown. Note: This is the most important step in this recipe, and requires time and patience.
3. Stir in the garlic, cook for 1 minute, and add the tomatoes; cook until well done. (You may add 1 teaspoon of salt to accelerate the process.)
4. Add the spices one by one and mix well. Cook for 1 minute.
5. Add the chicken. Mix well; cook for several minutes, then stir in the yogurt. Cover and cook for 10 minutes.
6. Stir in the cilantro, coconut milk, and salt, then turn down the heat and cook until the chicken is done. Serve with rice or Indian bread.

Here is what the cook that submitted this recipe said: "I am from India and have lived in the United States for two-and-a-half years as an interpreter for the Church. Ever since I moved here, friends have asked me to cook Indian food for them. Of all the varieties of curries that I have prepared, the one most enjoyed is the South Indian Kozhi Curry recipe from my mom."
--Hannah Davidson, Bangalore 1st Branch, India Bangalore District, Bangalore, India