Pork Ribs

3 pounds long spareribs
1 tsp paprika
1 tsp chili powder
1 tsp garlic powder
1 tsp salt
2 tsp onion powder
3 cloves garlic, crushed
2 tsp liquid smoke (Mesquite flavored)

Mix all of the above ingredients together in a small bowl to make a paste. Place your ribs in a large casserole dish. Massage the spices all over both sides. If you want them to taste really smokey you could brush some liquid smoke onto your ribs before applying the spices. Cover the ribs with foil and let them sit in the fridge for a few hours (or overnight).

When you are ready to cook them, preheat your oven to 350. Pour a cup of liquid (water, white wine beer, apple juice, etc.) into your casserole dish with your ribs. Cover with some foil and pop them in the oven, making sure the side with the most meat is facing down. Bake them for 2-2 and 1/2 hours.

While your ribs are cooking you will want to make the BBQ sauce:

3/4 cup ketchup
1/2 cup dark brown sugar
1/4 cup molasses
1/4 cup apple cider vinegar
1 Tbsp soy sauce
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
1 tsp liquid smoke

Mix everything together with a whisk in a small saucepan. Simmer for about 5 minutes, stirring occasionally. The sauce will be kinda thin, if you don’t like it that way there is an easy solution. Mix about 1-2 tsp. cornstarch in a small bowl with just enough cold water to dissolve it, then pour it into the sauce for the last minute of simmering. You can make it as thick as you would like that way. Never pour cornstarch directly into a sauce, unless you like lumpy sauce lol. If you would like a bit of a kick you can also add some red pepper flakes to taste.

Once your ribs are finished baking and your sauce is complete, take the foil off and brush your ribs with some of the BBQ sauce. Then flip them over onto a baking sheet lined with aluminum foil. This part can get tricky because they are so tender. You may want to have someone help you, or cut your rack of ribs in half to make it easier. The side of the ribs with the most meat should be facing up at this point.

Brush some of your BBQ sauce onto this side, then stick them back in the oven under the broiler (on high). Please do NOT walk away, you will need to check them literally every minute so you don’t burn them. I usually leave them in until the sauce starts bubbling, add more sauce, and put them back in again. I know this sounds like a lot of work but it only takes a few minutes. Again, keep checking them so you do not burn them. I take my ribs out when they start getting little charred spots, like as if they were cooked on the grill. 

Grilled Pineapple With Butter-Rum Sauce

Ingredients

1/2 cup unsalted butter
1 cup lightly packed brown sugar
1/2 cup rum (I used Captain Morgan's Spiced Rum)
A pinch each of nutmeg, cinnamon, allspice
1 (3 to 4 pound) pineapple
oilcoconut (or vanilla) ice cream

Directions

In a small saucepan, cook the butter, sugar, rum and spices over medium heat, stirring, until the sugar is dissolved and the butter melted.

Bring to a simmer and let cook for about 10 min. longer, stirring occasionally, until the sauce is slightly syrupy and coats the back of a spoon.

Keep warm.

Heat the grill, making sure it's clean and brush or spray it with a touch of oil so the pineapple doesn't stick. Grill the pineapple slices until warmed through and carmelized, about 7 minutes on each side.
Serve immediately with a scoop of ice cream and the warm sauce drizzled on top.


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Grilled Pork Tenderloin with Peach Barbecue Sauce

Ingredients

For Sauce:
4 bacon slices, chopped
1 dried red chili pepper, cut in half
1 cup coarsely chopped onion
2 garlic cloves, chopped
1 tablespoon Worcestershire sauce
1/2 tablespoon whole black peppercorns, crushed
2 small peaches, halved, pitted, diced
1 cup orange juice
1 cup BBQ sauce or ketchup
1 1/2 tablespoons (or more) fresh lemon juice
1/2 teaspoon hot pepper sauce

For Pork:
3 15- to 16-ounce pork tenderloins, trimmed
2 tablespoons olive oil
4 teaspoons coarsely ground black pepper
4 teaspoons coarse kosher salt
2 1/2 teaspoons garlic powder


Directions

For sauce:
Sauté chopped bacon and chile de àrbol in heavy large saucepan over medium heat until bacon is crisp. Add chopped onion and garlic cloves; sauté until onion is translucent, about 5 minutes. Add Worcestershire sauce and crushed peppercorns; stir 1 minute. Add peaches and sauté until translucent, about 5 minutes. Add orange juice, ketchup, 1 1/2 tablespoons lemon juice, and hot pepper sauce. Simmer until sauce thickens enough to coat spoon thickly, stirring sauce often, about 30 minutes.

Strain sauce into medium bowl, pressing enough liquid and solids through strainer to yield 2 cups sauce; discard solids in strainer. Season sauce to taste with salt and more lemon juice, if desired. (Can be made 1 week ahead. Cover and refrigerate.)

For pork:
Brush pork tenderloins with olive oil to coat. Arrange pork on rimmed baking sheet. Mix coarsely ground black pepper, kosher salt, and garlic powder in small bowl to blend. Sprinkle seasoning mixture all over pork. (Tenderloins can be prepared 1 day ahead. Cover and refrigerate.)

Prepare barbecue (medium-high heat). Transfer 1/2 cup sauce to small bowl to use for basting. Pour remaining sauce into small saucepan. Grill pork tenderloins until brown and meat thermometer inserted into center registers 140 degrees F, turning occasionally with tongs, about 18 minutes. Brush pork all over with some of basting sauce. Grill pork until glazed, turning and brushing with more basting sauce, about 3 minutes longer. Transfer pork to work surface; let rest 10 minutes.

Rewarm sauce in pan. Cut pork crosswise on slight diagonal into 1/2-inch-thick slices. Arrange pork slices on platter. Drizzle pork with some warm peach barbecue sauce. Serve, passing remaining sauce separately.



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Chicken Yakitori

Ingredients

3/4 cup soy sauce
1/4 cup sugar
1 Tbsp canola oil
1 clove garlic, minced
1/2 tsp ginger
4 to 6 chicken thighs
6 to 8 green onions
bamboo skewers, soaked in water overnight


Directions

In a large ziploc bag, mix soy sauce, sugar, oil, garlic and ginger.

Cut chicken into bite-sized pieces. Cut green onion into 1" pieces. Place chicken and onions into the bag with the soy sauce mixture. Seal the bag and smoosh the mixture around so that every nook and cranny of the chicken gets touched by the marinade. Allow everything to marinate for at least 30 minutes.

Skewer the chicken, alternating with a green onion.

Oil the grill and grill on medium heat. You want a nice sizzle when you put them down on the grill. It should only take about 3 minutes per side.

OR

Bake it in the oven. Broil at 5" from the heat source for 3 minutes and flip the skewers allowing them to broil for another 3 minutes.


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Savory Sunday

Cilantro Lime Chicken

Ingredients

4 boneless, skinless chicken breasts
2 Tbsp olive oil
2 medium limes, zest and juice
3 large cloves garlic, minced
1/4 cup chopped fresh cilantro
2 tsp ground cumin
2 tsp honey
salt and pepper to taste


Directions

In a ziploc bag add the olive oil, lime zest, lime juice, garlic, cilantro, cumin, honey, salt and pepper and smoosh to mix. Add the chicken breasts and mix to coat. Refrigerate for a few hours to marinate.

Pre-heat oven to 450 degrees F. Line a baking sheet with foil (because it makes clean-up so much easier) and then spray with cooking spray. Remove the chicken from the marinade and place it on the baking sheet. Bake for 20-25 minutes until the juices run clear.

OR

Heat grill or grill pan to medium high heat and grill for about 6 minutes a side.


NOTE: You can also put the chicken into a bag with the marinade and then freeze it until you're ready to use it. Allow the chicken to thaw overnight in the fridge and then bake or grill according to the directions listed above.


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Grilled Peaches and Cream

Ingredients

4 peaches
2 tablespoons melted unsalted butter
1/2 cup sour cream
1 tablespoon light-brown sugar
1 cup crushed digestive cookies


Directions

Heat grill to medium-low.

Halve and pit peaches; brush both sides with butter.

Place peaches on grill; cover grill, and cook until charred and softened, 4 to 5 minutes per side.

In a small bowl, whisk together sour cream and 1 tablespoon light-brown sugar.

Spoon mixture over peaches; sprinkle with crushed digestive cookies.


NOTE: I actually like to use crushed Breton Whole Wheat Crackers or saltines just to get a little saltiness in with the sweet goodness of the peaches and cream.


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Grilled Corn on the Cob with Chili-Lime Butter

Ingredients

1/2 cup unsalted butter, softened
1 lime
1/4 cup chopped cilantro
1 tablespoon chili powder
2 cloves garlic, finely chopped
1 teaspoon black pepper
Fresh Corn on the Cob


Directions

Mix the butter, juice of one lime, cilantro, chili powder, garlic and black pepper together in a small bowl until well combined. Place the butter mixture on a pice of wax paper. Roll the butter mixture into a log shape, twist the ends and refrigerate until chilled and the butter is solid.

Preheat your grill to get it good and hot. While your grill is preheating remove the husk and the silks from the corn.

Rub the corn all over with olive oil. There's no need to add any flavoring at this point. The flavor will come from the Chili-Lime Butter after the corn is cooked. Place the corn directly on the hot grill over high heat, rotating it frequently so no one spot gets overly charred. It will take about 10 minutes to cook the corn and you'll want some of those tasty kernels to get blackened. That is going to give your corn it's delicious grilled flavor.

Once the corn is cooked, place it on a serving platter and slather it with the Chili-Lime Butter. Add a sprinkling of kosher salt and a couple of twists of fresh ground pepper and you're good to go.

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Grilled Lemon Basil Salmon

Ingredients

8 ounces unsalted butter, softened
8 leaves fresh basil
Juice and zest from one lemon
Sea salt and freshly cracked black pepper to taste
2 (6 to 8 ounce) salmon fillets
Vegetable oil for cooking


Directions

To make the compound butter, place butter in a mixing bowl. Layer basil leaves on top of one another and roll tightly, like a cigar. Thinly slice, creating slivers of basil. Place basil in the bowl. Add lemon zest and lemon juice and incorporate all ingredients using a potato masher, pastry blender or a spatula. Add salt to taste. Place butter on one end of a 10-inch square piece of parchment paper. Roll butter in the paper, creating a cylinder, about 5 inches long. Twist the ends and freeze for about an hour before using.

For the salmon, heat a grill or grill pan over medium high heat. Brush salmon on both sides with oil. Sear skin side down 3 to 4 minutes. Flip and cook 3 to 4 minutes longer. The general rule for coking fish fillets is 10 minutes per inch of fish, but in the case of wild salmon you definitely do not want to overcook the fish. I hear that medium to medium rare is preferred by most wild salmon connoisseurs.

Remove salmon from grill and take butter out of the freezer. Thinly slice one or two medallions of compound butter right though the parchment paper. Peel away the parchment paper and top salmon with the butter. Garnish with basil or lemon wedges to the plate, if desired.


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Grilled Salmon with Balsamic Rosemary Glaze

Ingredients

1/2 cup balsamic vinegar
2 sprigs fresh rosemary
4-6 salmon fillet portions
olive oil
salt and pepper


Directions

Preheat grill and set to medium-high.

Reduce the 1/2 cup balsamic vinegar with rosemary sprigs in a small saucepot, over medium-high heat, to a glaze consistency, about 8 minutes.

Brush salmon fillets lightly with olive oil and season. Grill for 5 minutes, then turn over the fillet and grill 5 more minutes.

Brush salmon with the balsamic rosemary glaze during last 5 minutes of cooking.

Serve salmon with balsamic onions on the side and some extra glaze poured over the dish.

Balsamic Onion Glaze

2 Tbsp olive oil
2 large onions, sliced
1/3 cup balsamic vinegar

Heat oil in a large sauté pan over medium heat and add onions.

Sweat onions, stirring often, until all liquid has evaporated, about 20 minutes. Add half of the 1/3 cup balsamic vinegar and simmer until absorbed.

Add remaining balsamic and reduce until onions are glazed. Season to taste and set the balsamic onions aside.


This recipe is also linked on...

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Quick and Easy Teriyaki Chicken Skewers

Ingredients:

1/4 cup soy sauce
1/4 cup orange juice
1 Tbsp sugar
1 Tbsp vegetable oil (sesame oil is yummy too)
1/4 tsp ground ginger
1 clove garlic, minced
4 boneless skinless chicken breasts cut into 1/2-inch strips
15-20 skewers depending on the thickness of your chicken
toasted sesame seeds (for garnish)


Directions:

In a bowl, add soy sauce, juice, sugar, oil, ginger and garlic. Stir together and pour into Ziploc plastic bag. Add chicken breasts to bag and zip tight. Place bag on plate and chill in refrigerator several hours. After soaking your bamboo skewers, thread the chicken onto the skewer. Preheat your grill to 350 degrees and grill on each side for approximately 3 minutes or until cooked through. Sprinkle skewers with toasted sesame seeds and serve with rice and vegetables.

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Thyme Salmon

Ingredients:

4 salmon fillets , with skin (1 lb/500 g)
2 Tbsp olive oil
2 tsp lemon juice
2 tsp Dijon mustard
2 cloves of garlic , minced
2 tsp thyme


Preparation:

Arrange salmon fillets, skin side down, in single layer in shallow glass dish. Set dish aside.

In small bowl, whisk together olive oil, lemon juice, Dijon mustard and garlic; stir in thyme. Spread over salmon. Cover and marinate in refrigerator for 1 hour.

Heat oven to 400 degrees F and cook for about 15 to 25 minutes or until salmon is opaque and flakes easily when tested with fork. Or you can grill it on the BBQ until the salmon is done.


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Barbecued Corn and Tomato Salad

INGREDIENTS

2 Tbsp lemon juice/rice wine vinegar
1/2 tsp sugar
1 1/2 tsp salt
1/4 tsp freshly ground black pepper
3 Tbsp extra-virgin olive oil
7 to 8 ears of corn, barbecued/grilled in the husk, kernels removed (approx. 5 cups of kernels)
1 10-ounce container cherry or grape tomatoes, halved
1/2 cup red onion, small dice
1/4 cup fresh basil, thinly sliced


DIRECTIONS

Combine lemon juice (or vinegar), sugar, salt, and pepper in a large glass bowl. While continuously whisking, add oil in a steady stream until completely incorporated. Add remaining ingredients and cooled corn and toss until well coated. Serve at room temperature.


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Delicioso Adobo Grilled Chicken

INGREDIENTS

For the adobo seasoning:
1 tbsp lemon pepper seasoning
1 tbsp garlic powder
1 tbsp onion powder or flakes
1 tbsp dried oregano
1 tbsp dried parsley
1 tbsp achiote powder (available in Mexican grocery shops)
½ tbsp ground cumin
1 tbsp salt

For the grilled chicken:
6 boneless skinless chicken breasts
Nonstick cooking spray or oil


DIRECTIONS

For the adobo seasoning:

1) Combine all of the ingredients in a small glass jar with an airtight lid and shake to blend. Store in a cool, dry place for up to 2 weeks.

For the grilled chicken:

Season chicken with the adobo seasoning. Heat a griddle pan to medium heat and spray with nonstick cooking spray or drizzle with oil. Place the chicken on the griddle pan and cook for 3 to 5 minutes on each side depending on the size of the breasts. Serve.

NOTE: I usually make sure there's enough left over to use in my salad the next day.


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This Week's Cravings: BBQ/Grilling

Campfire Corn on the Cob

Ingredients

4 cobs of corn, husked
4 Tbsp unsalted butter
salt and pepper
aluminum foil
8 ice cubes


Directions

Place one cob of corn on aluminum foil. Add 1 Tbsp butter, salt and pepper. Top with 2 ice cubes. Fold foil and secure tightly. Place the tin foil packages at the edge of the fire. Do not place them directly in the flame. The goal is not to burn them to a crisp, but to roast them slowly with the heat from the fire. Cook on hot coals for about 15 minutes. Turn and rotate often.

NOTE: If you want to, you can use your favourite flavoured butters instead of plain butter or use a seasoned salt.