Category Archives: Main Dish

Oven Roasted Baby Back Ribs

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OVEN ROASTED BABY BACK RIBS (Yield: 4 Servings)

Ingredients (Rub):

  • 1/4 cup packed brown sugar
  • 1/4 cup chili powder
  • 3 tablespoons paprika
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne

Ingredients (Sauce):

  • 2 tablespoons vegetable oil
  • 6 cloves garlic, minced
  • 1-1/2 cups ketchup
  • 1/2 cider vinegar
  • 1/3 cup packed brown sugar
  • 1/3 cup yellow mustard
  • 1/4 cup molasses
  • 3 tablespoons Worcestershire sauce
  • 1 teaspoon hot sauce
  • 1 teaspoon liquid smoke (optional)

Directions:

  1. Line a large roasting pan or rimmed baking sheet with foil. Arrange two 2-pound baby back rib racks on the roasting pan. In a bowl, whisk together the brown sugar, chili powder, paprika, salt, black pepper and cayenne. Rub the spice mixture onto both sides of racks. Let the ribs stand, meaty sides up, at room temperature, for 1 hour.
  2. Arrange the oven rack in the lower third of the oven, and preheat the oven to 325F. Cover the roasting or baking sheet tightly with foil and bake for 1-1/2 hours.
  3. In a 3-to-4 quart saucepan over medium-low heat saute the onions in the vegetable oil, until tender, 10 to 15 minutes. Add minced garlic and cook for 1 minute more.
  4. Add the remaining sauce ingredients. Simmer, stirring occasionally, until nice and thick, about 15 minutes more.
  5. Let the sauce cool for a bit, then puree in a blender or food processor until smooth.
  6. Remove the foil cover and turn racks so the bone ends curve up, then baste ribs with the pan juices and spread them generously with 1 cup of barbeque sauce. Continue to bake ribs, uncovered, for another 30 minutes.
  7. Turn the racks over once more, then baste them once again with pan juices and top them generously with more sauce. Continue to bake the ribs until they’re tender when pierced with a paring knife, 30 to 45 minutes more.
  8. To get that crispy caramelized finish, give the ribs a few minutes under the broiler. Broil the ribs, meaty sides up 4 to 6 inches from the heat until browned (2-3 minutes).

~ Epicurious.com ~

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Hawaiian Chicken

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The marinade for this chicken is quite potent. As a result, I would forgo any additional basting while on the grill. We have been cutting our chicken breasts laterally to create cutlets before preparation. It seems to create flavorful, moist portions that cook quickly and are more in keeping with the serving size that we are going for. Served here with Milk & Honey Corn-on-the-Cob and Broccoli Apple Salad.

HAWAIIAN CHICKEN (Yield: 4 Servings)

Ingredients:

  • 1/4 cup reduced sodium soy sauce
  • 1/4 cup pineapple juice
  • 1/4 cup brown sugar, packed
  • 2 tablespoons ketchup
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon sesame oil
  • 1 teaspoon Sriracha, optional
  • 4 boneless, skinless chicken breasts
  • 2 tablespoons chopped fresh cilantro leaves

Directions:

  1. In a medium bowl, whisk together soy sauce, pineapple juice, brown sugar, ketchup, garlic, ginger, sesame oil and Sriracha. Reserve 1/4 cup and set aside.
  2. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and chicken; marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the chicken from the marinade.
  3. Preheat grill to medium high heat. Add chicken to grill and cook, flipping once and basting chicken with reserved 1/4 cup marinade until cooked through, about 5-6 minutes on each side.
  4. Serve immediately, garnished with cilantro, if desired.

~ DamnDelicious.com ~

Spiced Shrimp and Eggplant Stir-Fry

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I am always on the look-out for new and interesting recipes. This recipe for eggplant and shrimp is no exception. Make your own ginger-garlic paste by combine 1 teaspoon each of ginger and grated garlic. Feel free to substitute a standard eggplant for the smaller sized babies — just slice into 1″ rounds. I also recommend that you sprinkle the sliced eggplant with salt, allow to stand for 15 minutes, and rinse. It helps remove any bitterness.

SPICED SHRIMP AND EGGPLANT STIR-FRY (Yield: 2 Servings)

Ingredients:

  • Kosher salt
  • 1 teaspoon turmeric powder
  • 2 teaspoons ginger-garlic paste
  • 2 teaspoons cumin powder divided
  • 2/3 pound small shrimp, peeled and deveined
  • 1 1/2 tablespoon oil
  • 1 medium red onion, chopped fine (about 1 cup)
  • 2 small green chilies, slit
  • 1/2 cup chopped tomato
  • 2 teaspoons red chili powder
  • 1 teaspoon coriander powder
  • 1 cup water
  • 3 baby black eggplants cut lengthwise into 4 (or two depending on size)

Directions:

  1. Combine 1 teaspoon salt, turmeric, ginger-garlic paste,1 teaspoon cumin powder, and the shrimp in a medium bowl and set aside.
  2. Heat oil in a large saucepan over medium heat until shimmering. Add onions and cook, stirring, until softened, about 2 minutes. Add green chili and chopped tomato. Stir until tomato is broken down and most of its liquid has evaporated , about 5 minutes.
  3. Add remaining cumin, red chili and coriander powder and stir vigorously until fragrant, about 2 minutes. (Add drops of water if you think the paste is sticking to the bottom or the powders are burning.)
  4. Add eggplants and stir to coat with spice paste. Add water and season to taste with salt. Cook until eggplant is tender and the liquid is reduced by half, about 5 minutes.
  5. Add the shrimp and stir. Cook uncovered until the shrimp is opaque and curled and the eggplant is cooked through, about 5 minutes. Serve hot with roti or steamed rice and daal.

~ SeriousEats.com ~

Grilled Ham Steak with Pineapple

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What a fantastic recipe!! I love pineapple grilled in this fashion. You get nice grill marks on all sides, and they are easy to handle — hand-held and eaten like corn-on-the-cob. The leftover ham and pineapple are great grilled for a breakfast side or may as pizza toppings.

Grilled Ham Steak with Pineapple (Yield: 4 Servings)

Ingredients:

  • 1 2-inch thick ham steak (fully cooked)
  • 1 large ripe pineapple
  • 1/2 cup unsweetened pineapple juice
  • 1/4 cup yellow mustard
  • 2 tablespoons oil
  • 2 tablespoons honey

Directions:

  1. Mix together the pineapple juice, oil and 1 teaspoon of the mustard. Make cuts through the fat on the ham steak so it won’t curl while on the grill. Place ham in shallow glass baking dish and pour half the pineapple mixture over top, reserving the other half for later. Cover with plastic wrap and let stand at room temperature for 20-30 minutes.
  2. Preheat grill for medium heat.
  3. With a pair of scissors trim the sharp points from the pineapple crown.
    Clip off any dried spikes with kitchen shears. With a sharp knife cut the pineapple lengthwise into 8 equal pieces. Lay out on a platter, skin down and drizzle with honey right before placing onto the grill (you might need more than 2 tablespoons).
  4. Place ham on grill over a medium fire. Let grill for about 10-15 minutes, brushing periodically with marinade. Remember that it is safe to use the marinade as a baste since the ham is fully cooked. When browned on one side turn over. Place pineapple pieces on the grill. Continue grilling, brushing the ham with the marinade from time to time. Remove when pineapple has good grill marks and ham is heated through. Place on serving platter.

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~ TheSpruceEats.com ~

Cheese Tortellini with Pancetta & Asparagus

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CHEESE TORTELLINI WITH PANCETTA & ASPARAGUS (Yield: 2-3 Servings)

Ingredients:

  • One 10-ounce package Cheese Tortellini
  • 2 tablespoons extra virgin olive oil
  • 4 ounces chopped pancetta or bacon
  • ½ pound thin asparagus spears, trimmed and cut into 2-inch pieces
  • ½ cup chicken stock
  • 1 cup finely shredded Pecorino Romano cheese, plus more for garnishing
  • Salt and freshly ground black pepper to taste

Directions:

  1. Bring a large pot of salted water to a boil, lower heat, cover, and keep at simmer until you’re ready to cook the Tortellini. Heat the oil in a very large skillet over medium-high heat.
  2. Add the pancetta and cook, stirring, until crisped, 5-6 minutes. Using a slotted spoon, remove the pancetta to a plate. Working in 2 batches, add the asparagus and cook, not stirring too much, until the asparagus is golden brown and tender-crisp, 3-4 minutes. While the asparagus is cooking, return the water to a boil, cook the Tortellini, and drain, reserving ½ cup of the pasta cooking water.
  3. Return the pancetta to the pan, add the drained Tortellini and the chicken stock and cook until the liquid thickens slightly, adding the pasta water a little a time to loosen if desired. Add the cheese, season with salt and pepper to taste, toss to coat, divide among plates, and garnish with more cheese.

~ GiovanniRanaUSA.com ~

Chicken and Broccoli with Dill Sauce

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Chicken and Broccoli with Dill Sauce (Yield: 4 Servings)

Ingredients:

  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 4 cups fresh broccoli florets
  • 1 cup chicken broth
  • 1 tablespoon all-purpose flour
  • 1 tablespoon snipped fresh dill
  • 1 cup 2% milk

Directions:

  1. Sprinkle chicken with garlic salt and pepper. In a large skillet, heat oil over medium heat; brown chicken on both sides. Remove from pan.
  2. Add broccoli and broth to same skillet; bring to a boil. Reduce heat; simmer, covered, until broccoli is just tender, 3-5 minutes. Using a slotted spoon, remove broccoli from pan, reserving broth. Keep broccoli warm.
  3. In a small bowl, mix flour, dill and milk until smooth; stir into broth in pan. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add chicken; cook, covered, over medium heat until a thermometer inserted in chicken reads 165°, 10-12 minutes. Serve with broccoli.

~ TasteOfHome.com ~

Stir-Fried Carrots, Corn & Peppers

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9STIR-FRIED CARROTS, CORN & PEPPERS (Yield: 6 Servings)

Ingredients:

  • 1 tablespoon seasoned rice wine or dry sherry
  • 2 teaspoons reduced sodium-soy sauce
  • 1 teaspoon toasted sesame oil
  • ¼ teaspoon salt
  • ¼ teaspoon sugar
  • 2 teaspoons plus 1 tablespoon peanut oil or canola oil, divided
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon minced fresh jalapeño pepper with seeds, or more to taste
  • 1 cup sliced carrot ( ¼ inch thick)
  • 1 medium red bell pepper, cut into ¼-inch-wide strips
  • 1½ cups fresh corn kernels (from 2-3 medium ears; see Tip)
  • 2 cups shredded romaine lettuce (about 4 medium leaves)

Directions:

  1. Combine rice wine (or sherry), soy sauce and sesame oil in a small bowl. Combine salt and sugar in another small bowl.
  2. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 2 teaspoons peanut (or canola) oil. Add ginger and jalapeno and stir-fry until fragrant, about 10 seconds. Add carrot and stir-fry 1 minute. Swirl in the remaining 1 tablespoon peanut (or canola) oil, bell pepper and corn, sprinkle on the salt mixture and stir-fry until the vegetables are almost crisp-tender, about 2 minutes. Add lettuce, swirl in the rice wine mixture and stir-fry until the lettuce is just limp, about 30 seconds.

~ EatingWell.com ~