Asian Barbecued Pork Ribs

serve: 4 Prep: 10 mins cook: 50 mins

Ingredients:

• 3 pounds pork spareribs


• 1 onion, chopped


• 2 garlic cloves, minced


• 1 inch fresh ginger root, chopped


• 1/3 cup dark soy sauce


• 2 fresh red chilies, seeded and chopped


• 1 teaspoon tamarind soup base


• 1-2 Tablespoons dark brown sugar


• 2 Tablespoons peanut oil


• salt & freshly ground black pepper

1. Wipe the pork ribs and place them in a work or wide frying pan.


2. Blend soy sauce with chopped onion, garlic, ginger roots, chilies together in a food processor.


3. When it turns to a paste, add the tamarind soup base, brown sugar, oil and seasoning to the onion mixture and mix well together.


4. Pour the sauce over the ribs and toss well to coat.


5. Bring to a boil and then simmer, uncovered and stirring frequently, for 30 minutes. Add extra water if necessary.


6. Put the ribs on a barbeque grill or in the oven at 400 degree.


7. continue cooking until the ribs are tender about 15-20 minutes, depending on the thickness of the ribs.


8. Baste the ribs with the sauce and turn them over from time to time.


9. Serve the ribs with rice and stir fried vegetable or salad.

http://www.grouprecipes.com/112601/asian-barbecued-pork-spareribs.html

Honey Mustard Sauce

Ingredients:

• 1/2 cup Mayonnaise
• 2 Tbsp yellow mustard
• 1 Tbsp Dijon Mustard or Spicy Brown Mustard
• 2 Tbsp Honey, more or less depend on your taste
• 1/2 Tbsp White Wine Vinegar or lemon juice
• a dash of garlic powder
• a dash of tobasco sauce ( optional)

Direction:

1. Mix all together in a medium bowl.
2. Chill until ready to serve
3. Serve with fried chicken strips.

Recipe: Beef Tenderloin Medallions with Potato "Risotto"

1 tablespoon butter

1 cup finely chopped onion

1 pound Yukon Gold potatoes, peeled, cut into 1/4 inch thick slices, then 1/8 inch cubes

1/8 teaspoon cayenne pepper

Coarse kosher salt

1 1/2 cups (or more) low-sodium chicken broth

1/2 cup heavy whipping cream

1/4 cup finely grated Parmesan cheese

1/4 cup finely chopped fresh chives

6- 6 ounce beef tenderloin steaks (each 3/4 to 1 inch thick)

1 1/2 tablespoons chopped fresh thyme

1 tablespoon (or more) olive oil

Melt butter in heavy large saucepan over medium heat.

Add onion; cover and cook until soft and translucent, stirring occasionally, about 7 minutes.

Add potato cubes and cayenne pepper; sprinkle with coarse salt and pepper.

Add 1 1/2 cups chicken broth; bring to boil.

Reduce heat to medium and simmer until potatoes are almost tender, adding more chicken broth by tablespoonfulls if dry (mixture should be creamy with some sauce, not dry), about 8 minutes.

Add cream and simmer until potatoes are tender but still hold their shape, stirring often, about 10 minutes.

Stir in cheese and chives.

The potato risotto can be made 2 hours ahead.

Let stand at room temperature.

Rewarm over medium heat, stirring often.

Sprinkle steaks with coarse salt and pepper, then chopped thyme.

Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat.

Add steaks and cook to desired doneness, adding more oil as needed, 3 to 4 minutes per side for medium-rare.

Divide potato risotto among plates.

Place steaks on plates and serve.

Makes 6 servings

Bon Appetit magazine February 2010

Random Picks: Product Tester- On-The-Go Portable Knife

Sometime ago I signed up to join a club, Cooking Club of America (http://www.cookingclub.com/). In the process to become a member, there was a place about becoming a product tester on new items. How it works is the Club would send certain products to members that needed to be tested and reviewed. You test it, and fill out a product test card and send the review card back within a certain amount of time. The product is yours to keep for free- really it is!

The product I received to test is called On-The-Go Portable Knife. It is an 8 inch stainless steel knife that has its own protective case. All in all I really liked the knife. It is lightweight, and comfortable to use. I know it is supposed to be compact and portable but I thought the handle was just a tiny bit short. The protective case is nice and definately protects the blade but seems a little cheap and could be easier to take the knife out. When using the knife to cut it was awesome to use- sharp (like a knife should be) but sliced through the food so easily!

I find it exciting to test new products, of course kitchenware! Wonder what they will send me next to test!?

Recipe: Chicken Marinara

7 tablespoons olive oil

4 garlic cloves, chopped

3 shallots, peeled, chopped

1 28 ounce can crushed tomatoes with added puree

2 tablespoons dried oregano

1/4 teaspoon dried crushed red pepper

3/4 cup panko (Japanese breadcrumbs)

3/4 cup grated Parmesan cheese

1 cup all purpose flour

2 large eggs, beaten to blend

6 skinless boneless chicken breasts halves

3/4 cup grated mozzarella cheese

Heat 4 tablespoons olive oil in heavy large saucepan over medium heat.

Add garlic and shallots and saute until tender, about 4 minutes.

Add tomatoes, oregano, and crushed red pepper.

Simmer until sauce thickens, about 10 minutes.

Mix in basil and season to taste with salt and pepper.

Blend breadcrumbs and Parmesan cheese in small bowl.

Place flour and eggs in separate shallow bowls.

Coat chicken with flour, then eggs, then breadcrumb mixture, patting to adhere.

Heat remaining 3 tablespoons oil in heavy large nonstick skillet over medium-high heat.

Add chicken and saute until golden brown, about 4 minutes per side.

Spoon 1/4 cup sauce over each chicken breast.

Sprinkle with mozzarella cheese.

Reduce heat to medium.

Cover; cook until chicken is cooked through and cheese is melted, about 5 minutes.

Rewarm remaining sauce; serve alongside chicken.

Makes 6 servings.

Bon Appetit magazine December 2003

Adobo-Seasoned Baked Chicken Wings

by Bobby Flay
Serves 8 Prep: 10 minutes Cook: 30 minutes

Ingredients:

• 1/2 cup mango nectar
• 1/4 cup honey
• 1 to 2 Tbsp red hot sauce
• salt & freshly ground black pepper
• 2 tsp granulated garlic powder
• 2 tsp granulated onion powder
• 2 tsp ground turmeric
• 40 chicken wings, rinsed well and patted dry
• 2 Tbsp canola oil
• 2 Tbsp finely chopped fresh oregano (or 2 tsp dried oregano)

Direction:

1. Preheat oven to 425 degree.


2. Stir together the mango nectar, honey, and hot sauce in a bowl: season with salt & pepper. Set aside.


3. Mix garlic powder, onion powder, and turmeric in a small bowl for adobo seasoning. Add 1 Tbsp of salt and 1 tsp of black pepper. Toss with wings in a bowl with the oil.


4. Transfer wings to a large baking sheet ( or 2 small ones, if needed) in a single layer. Bake for 20 minutes. Turn wings over: continue baking for 20 minutes. Remove wings from the oven, generously brush with the glaze, then continue baking 10 minutes more until cooked through. Remove to a platter and sprinkle with the oregano.

Garlic-Basil Shrimp

Serve: 4 Prep: 10 mins Cook: 10 mins

• 2 Tbsp olive oil
• 1 1/4 lbs large shrimp (20 to 25 per pound)
• 3 garlic cloves, minced
• 1/8 tsp crushed red pepper flakes, or more to taste
• 3/4 cup dry white wine
• 1 1/2 cup grape tomatoes, halved
• 1/4 cup finely chopped fresh basil
• Salt and freshly ground black pepper to taste
• 3 cups cooked orzo pasta, preferably whole wheat

Directions:

1. Heat the oil in a large heavy skillet over medium-high heat until hot but not smoking, then add the shrimp and cook, turning over once, until just cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl.
2. Add the garlic and red pepper flakes to the oil remaining in the skillet and cook until fragrant, about 30 seconds. Add the white wine and cook over high heat, stirring occasionally, for 3 minutes.
3. Stir in the tomatoes and basil, and season the sauce with salt & pepper. Return the shrimp to the pan and cook just until heated through.
4. Serve with orzo.