Smoked Pork Loin Ribs

 

Competition Ribs from Cool Smoke P.  97

1 C. Cool Smoke Rub

2 racks St. Louis cut spareribs, membrane removed

1 /2 C. apple juice in spray bottle

1 C. Cool smoke BBQ sauce Smoked Chili Powder

1/2 C. honey, divided 1/4 & 1/4

2 tsp. cider vinegar 1 C. smoked paprika

8 T (1 stick) butter, melted 4 T.+ 1 tsp. dried Greek oregano

1/4 C. packed light brown sugar 3 T + 1 tsp. ground cumin

3T +1 tsp. gran. garlic

Cool Smoke BBQ Sauce 3T+ 1 tsp. cayenne

2T. granulated onion

3 C. ketchup

1 C. packed dark brown sugar Cool Smoke Rub

3/4 C. white vinegar

1/4 C. Molasses 1/2 C. Turbino Sugar

3 T. Worcestershire sauce 1/4 C. smoked chili powder recipe above

1 T. smoked chili powder (p 50) 1 tsp. cayenne pepper

1/2 tsp. kosher salt 1 T. + 1 tsp. granulated garlic

1 T. smoked paprika 1/4 C. +2 T. kosher salt

1 T. sweet paprika 2 T. + 2 tsp. ground cumin

2 tsp. granulated onion 1T. + 1 tsp. cracked black pepper

2 tsp. granulated garlic 1T.+ 1 tsp. granulated onion

2tsp. cayenne

1 1/2 tsp. fresh ground black pepper

2 tsp. ground cumin

1/4 C. apple cider vinegar

& 1/4 C. Honey

Sprinkle rub on ribs (1/4 C. peer side) Let sit 1 hour before putting in smoker.

Heat smoker to 275.  Smoke 2 hours, meat side up, spraying with apple juice every 30 min.  

Drizzle with  1 stick butter &1/4 C. honey & brown sugar. Wrap smoker to 203º to 211º  

Unwrap brush with cool smoke sauce & heat to set sauce 15 min. Watch closely to keep from burning or overset the sauce. Serve with sauce on the side.

Lasagna

Norm’s variation on Patsy’s lasagna revised May 2024

Bechamel sauce for Lasagna

2 cups heavy cream

2 cups chicken stock

           4T butter

           4T flour

           Coarse salt

Melt butter and stir in flour, cook a couple of mintues.  Add chicken stock a littl at a time, then add cream.  Let thicken. Add Wondra if too thin, some more cream or stock if too thick. Let cool to room temperature.

 MEAT FILLING FOR LASAGNA

1medium onions, finely chopped

  3 cloves cloves garlic, finely chopped

1 1/2 pounds sweet or mild bulk Italian sausage Don’t use Eckridge

 1 1/2  pounds ground beef

  3 tablespoons finely chopped fresh flat-leaf parsley

 3 tablespoons finely chopped fresh oregano

 1 1/2 cups freshly grated Pecorino Romano cheese

 Coarse salt and freshly ground pepper

Olive oil, for frying

Heat oil and add onions, garlic and cook until soft. Add meats and cook until done but not browned.  Remove from heat and set aside.  

Cheese filling for lasagna

 1 1/3 cups freshly grated Parmesan cheese

 1/4 cup chopped fresh basil leaves, ( used 1/4 C. dried)

 1 package Philadelphia/ mozzarella,

 30 oz Kroger whole milk  ricotta cheese

...............................

 1  package lasagna sheets (4 inches-by-8 inches) or two boxes store bought, cooked according to package directions........ Coarse salt

1 bottle marinara  sauce

    Bring a large pot of water to a boil; season with salt. Add lasagna sheets, and cook until pliable about 10 minutes

 

 Preheat oven to 400°. Pour small amount of. sauce into a shallow baking dish.

Line bottom with 4-5 sheets lasagna noodles mix all meat sauce to all of the bechamel, 2/3 of cheese mixture, all of white sauce and 2/3 of remaining tomato sauce. Add half of this to bottom and second layer of lasagna.  Mix together remaining cheese mixture and rest of the maranara and add to top of last layer of pasta. Cover with foil and bake 1 hour, 15 minutes. Turn up heat to 450•, top lasagna with shredded mozzarella and bake additional 15 minutes.  Finish under broiler if not browned enough by then.

Let sit 20 minutes before cutting and  serving

 

Italian style chicken in garlic/cream/cheese sauce.

 Spicy Marry Me Chicken

Calabrian chiles and melted goat cheese take this modern classic dinner to new heights. Calabrian chiles are Italian and come in a jar or can with oil and sometimes flavored.  Serves 4

Ingredients

• 2 tablespoons olive oil
• 4 (5-ounce) boneless, skinless chicken cutlets
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons unsalted butter
• 5 medium garlic cloves, finely chopped (about 5 teaspoons)
• 1/2 cup dry white wine
• 3/4 cup chicken broth
• 1/4 cup sun-dried tomatoes (from 1 [7-ounce] jar)
• 1/2 cup heavy cream
• 2 tablespoons crushed Calabrian chili peppers in oil, drained (from 1 [10-ounce] jar)
• 1 ounce freshly grated Parmigiano-Reggiano cheese (1/4 cup)
• 1 (4-ounce) log goat cheese, sliced into 4 even medallions
• Basil leaves, for garnish
• Lemon wedges, for serving

I could not find Calabrian chili peppers in oil or any chilies in oil. I have no idea what they taste like and didn't want to order then so I used chipotle chilies in adobo.

I do not like some goat cheese so I didn't take a chance and used fresh mozzarella 

• Directions

1. Heat oil in a large stainless steel or cast-iron skillet over high heat. Season chicken cutlets evenly with salt and pepper. Place in skillet; cook, undisturbed, until golden brown on first side, 3 to 4 minutes. Flip chicken and continue to cook for 1 minute. Transfer to a large plate (chicken will not be cooked through).
   
2. Preheat oven to broil with oven rack in upper third position. Pour off and discard oil from skillet; wipe skillet dry. Place over low heat, and add butter and garlic. Cook, stirring often, until butter is melted and bubbling, and garlic is fragrant, about 2 minutes. Increase heat to medium-high. Add wine; cook, stirring occasionally and scraping up any browned bits on bottom of skillet, until wine has reduced slightly, 2 to 3 minutes. Add broth and sundried tomatoes; cook, stirring occasionally, until tomatoes have softened and liquid has thickened slightly (a spoon should leave a streak through liquid in skillet), about 3 minutes. Reduce heat to low; add cream and Calabrian chilis. Cook, whisking vigorously and constantly, until slightly thickened and creamy, about 2 minutes. Remove from heat; add Parmigiano-Reggiano; stir until incorporated.
   
   
3. Nestle reserved chicken into sauce in skillet; spoon some of sauce over chicken. Place goat cheese medallions on top of each chicken cutlet. Broil until cheese has started to brown in spots, sauce is bubbling, and chicken is cooked through, about 5 minutes. Remove from oven, and gently stir sauce around chicken. Garnish with basil leaves. Serve immediately with lemon wedges.

Tacos

 

Taco meat:  cook about 1/3 cup chopped onions with a little oil and salt until translucent.  Add one pound hamburger and cook until browned. Add about two heaping tablespoons refried beans and mix in. Add taco seasoning according to package, or to taste or until it looks like it is the right color.  Instead of adding water as the taco seasoning direct, add that amount of salsa. Pace restaurant style is good.  Serve with lettuce, guacamole, refried beans, salsa, cheese, sour cream and jalapeños.

Guacamole:   

  3 T chopped white onion 

    1/2 tsp chopped Jalapeño

    1-1/2 tsp finely chopped cilantro 

    1/2 tsp salt 

    1 ripe Hass avocado 

    1 small vine-ripened tomato 

fine chop all ingredients and mash together with avocado.

Spicy Pork Bulgogi

I went to the Korean grocery over on Metcalf and got some spicy pork bulgogi to cook on the grill for supper tonight. I also got some kimbap and radish kimchi.