30 July 2012 World’s Easiest Baby Back Ribs

World’s Easiest Baby Back Ribs

July 30, 2012 By

I really enjoy barbequed ribs but until a few years ago, I was frankly intimidated by them.  This recipe is so simple and delicious that I now prepare ribs about once a month.

The BBQ sauce recipe I include below is absolutely fantastic, but do not let it prevent you from making these ribs, simply use store-bought sauce for a still-delicious alternative.

Ingredients:

Dry Rub on Ribs

Directions:

  1. Place charcoal on one side of the grill and light up. If using a gas grill, ensure one area is on medium-high and another on low. Temperature should be around 400 degrees.
  2. Cut each rack in two, down the middle. Sprinkle the rub generously over the pork and massage it in.
  3. Place a 24” long double layer of aluminum foil on a work surface and put a half rack on it.  Wrap the rack well with the foil. Repeat with three remaining racks.
  4. Put the wrapped ribs on the grill over the area with no coals or over the low heat on a gas grill. Cook for an hour with the closed lid, turning twice. Ensure not to pierce the foil.
  5. Remove the ribs from the grill and set aside. Drain the wood chips and place directly on the coals, or in the gas grill basket. Close the lid to build smoke for 5 minutes.
  6. Take the ribs out of the foil packets and place on a platter.  Using a brush, slather the ribs liberally with BBQ sauce.
  7. Place the ribs on the grill, bone side down, and cook for 10-15 minutes, turning once and basting the second side. Let the ribs rest for 5 minutes then cut into individual ribs. Serve with additional BBQ sauce, if desired.

Makes 4 appetizer servings or 2 entrée servings.

 

Filed Under: American, Entrees, Pork, Starters Tagged With: , , , ,
17 June 2012 The Food and Wine Chickie 2nd Annual Lobsterfest

The Food and Wine Chickie 2nd Annual Lobsterfest

June 17, 2012 By

Last night, I hosted a dinner party for close friends where lobster was king.  This was the 2nd annual “lobsterfest” I’ve held and think it’s a really fun concept that can be executed rather simply.

Friends always offer to bring “something” to my parties, and last night, I decided to take them up on it.  One friend was tasked with bringing potato salad (future post I hope) and another with bringing a few cheeses we could enjoy post-dessert.

I popped a few bottles of bubbly, what could be better with rich lobster?  2 ½ – 3-pound lobsters were boiled using my Boiling Lobster 101 technique, Lemon Butter Cream was quickly prepared and the party was on its way.  Dessert was my Easy Like Sunday Morning Key Lime Pie which is a popular summer dessert that’s easy to prepare using semi-homemade staples.

I urge you to try this type of party that’s both worry-free and very festive.  Your guests will appreciate the luxe meal and you’ll love that it can be put together in a breeze.

Enjoy!

Veronique

 

Filed Under: American, Entrees, Other Neat Things, Potatoes, Seafood Tagged With: , , ,
16 June 2012 Lobster Boiling 101

Lobster Boiling 101

June 16, 2012 By

The trick to making a perfectly-boiled lobster is to carefully time how long it is in the water.  This is the technique my dad’s passed on to me for solid results:

  1. Bring a large pot of salted water to a boil.
  2. Plunge the lobsters, head first, into the boiling water.
  3. Bring the water back to a boil (should take 3-5 minutes).
  4. Let the lobsters cook for exactly 15 minutes then immediately remove them from the water and serve.
  5. Serve with Lemon Butter Sauce.

This method is for lobsters up to two pounds.  For lobsters over two pounds, cook for 20 minutes.

Enjoy,

Veronique

 

Filed Under: American, Canadian, Entrees, Seafood Tagged With: , , , , ,
6 June 2012 Asian Chicken Lettuce Wraps with Noodles and Peanut Sauce

Asian Chicken Lettuce Wraps with Noodles and Peanut Sauce

June 6, 2012 By

Yum – lettuce wraps! It’s summer and a time when I try to use the kitchen oven as little as possible and the grill as much as possible. It’s also a time when I enjoy lighter fare that can be whipped up in a flash. These lettuce wraps are easy to prepare and lets the whole gang participate in the final dish – fun! Don’t forego fixing this dish because you don’t have time to grill the Asian Whole Grilled Chicken, simply pick up a grilled chicken at the supermarket.

Ingredients:

Directions:

  1. Heat the oil in a large sauté pan over medium-high heat. Add the onion and cook for 3 minutes, until slightly softened. Add the mushrooms and continue cooking for 5 minutes over medium heat. Set aside.
  2. In a large bowl, combine a cup of peanut sauce, the sesame oil and the Sriracha.
  3. Boil the noodles according to package directions, drain and add to the peanut sauce in the bowl. Toss the noodles well with the peanut sauce to fully coat.
  4. Add the onion and mushroom mixture to the noodles and toss to combine. Serve at room temperature. If the noodles cool down too much before serving, simply heat them up for 20 seconds in the microwave.
  5. Give each person 2-3 lettuce leaves to use as wraps to contain the noodles and chicken. Extra peanut sauce can be used as additional dressing in the wraps.

Serves 4 people.

Notes:  You can find fresh Chinese noodles in the bagged salads section of your supermarket or at Asian markets.

 

Filed Under: American, Asian, Chicken, Entrees, Japanese, Sandwiches, Sides, Vegetables Tagged With: , , , ,
7 May 2012 Easy Bolognese Sauce with Marsala and Maple Syrup

Easy Bolognese Sauce with Marsala and Maple Syrup

May 7, 2012 By

This easy-to-make sauce will develop flavors as it cooks then sits, so prepare it in the morning, let it simmer for 30 minutes or longer and then let it develop flavors as it cools.  Simply reheat it in time for dinner.  Nope, the maple syrup and the Marsala are not typical to Bolognese, but they add a special touch and make this sauce taste like no others.

Ingredients:

  • 1/4 cup olive oil
  • 2 medium carrots, finely diced
  • 1 medium onion, finely chopped
  • 3 garlic cloves, finely minced
  • 3/4 pound ground pork
  • 3/4 pound ground veal
  • 3/4 pound ground beef (20% fat)
  • 2-28 ounce can Italian-style tomatoes, chopped
  • 1/2 cup Marsala wine (red wine would be great also)
  • 1 Tbsp. pure maple syrup (could substitute with 1 tablespoon of granulated sugar)
  • 1/2 tsp. each, dry oregano, basil, black pepper and red pepper flakes
  • 1 tsp. salt
  • 1 pound tubular pasta, rigatoni works well
  • ½ cup pasta cooking water (optional)
  • ½ cup whole milk (or light cream)
  • 1 cup freshly-grated Parmesan cheese

Directions:

  1. Heat olive oil in a large, heavy-bottom saucepan or Dutch oven over medium-high heat.  Add carrots, onion and garlic and sauté for 2 minutes.  Reduce the heat to medium, and cook until vegetables have softened, about 5 minutes, stirring occasionally.
  2. Increase heat to high, add meats and sauté until no longer pink, about 5 minutes, stirring occasionally.
  3. Add tomatoes, wine, broth, maple syrup and the spices and stir well.  Reduce heat to medium-low and simmer, stirring occasionally, for at least 30 minutes, and up to 2 hours.
  4. Boil pasta to al dente.  Before draining, add a ladleful of pasta cooking water (about ½ cup) to the sauce.  Add the milk to the sauce and stir to combine – reheat if needed.
  5. Add the drained pasta to the sauce and stir gently to coat it.  Serve with freshly-grated Parmesan cheese.

6 Servings.

Notes:   This sauce freezes very well, so feel free to double up the recipe!

 

Filed Under: American, Beef, Canadian, Cheese, Entrees, Italian, Maple Syrup, Pasta, Pork, Veal Tagged With: , , , , , , ,
13 April 2012 Herb Grilled Rack of Lamb over Minted Pea Purée

Herb Grilled Rack of Lamb over Minted Pea Purée

April 13, 2012 By

It’s springtime and for me, that means the official start of grilling season (I grill in the winter, but less often).  Using fresh spring produce is such a treat and when peas are in season, I’m drawned to rack of lamb, grilled simply over a mound of sweet, minted pea purée.

Ingredients:

  • 2 – 3/4 pound each racks of lamb, frenched and silver skin removed
  • ½ cup olive oil
  • 1 tsp. each fresh rosemary, mint, salt and pepper
  • 2 garlic cloves, finely chopped
  • Minted Pea Purée
  • Mint oil (combine ¼ cup of olive oil and 1 Tbsp. fresh mint in food processor and pulse for 1 minute)

Directions:

  1. Place the lamb in a large resealable bag and add the olive oil, herbs and garlic.  Seal the bag and massage the olive oil mixture into the meat.  Refrigerate at least 4 hours or overnight.
  2. 30 minutes before grilling, take the lamb out of the refrigerator and allow to come to room temperature.  Coat grill grates with cooking spray then light and warm to medium-high heat.
  3. Place lamb on grill and cook for approximately 10 minutes, turning once, until a meat thermometer registers 145 degrees for medium-rare or 160 degrees for medium. If the bones begin burning while grilling, wrap them in aluminum foil.  Let the lamb stand, covered in aluminum foil, 10 minutes before slicing into chops.
  4. Serve lamb over pea purée with a drizzle of mint oil.

6 servings.

 

Filed Under: American, Canadian, Entrees, French, Greek, Lamb, Vegetables Tagged With: , , , , ,
20 March 2012 Slow Cooker BBQ Chicken Drumsticks with Cremini Mushrooms

Slow Cooker BBQ Chicken Drumsticks with Cremini Mushrooms

March 20, 2012 By

I’m a huge fan of the produce department at Target and when I discovered the chicken products by Gold’ N Plump, a company that buys chicken from a group of 300 midwest farmers dedicated to the humane treatment of animals and to quality products,  the recipe wheels started turning on how I’d prepare chicken using those products.

As winter turns to spring, I’m finding myself craving comfort food yet also wanting to start BBQ season.  Chicken drumsticks aren’t typically a go-to protein for me outside of fried chicken, but in this Crockpot recipe, they are tender and a super complement to meaty Cremini (baby Portobello) mushrooms and the rich sauce the long cooking process creates.  I enjoy serving this dish over plain white rice, but mashed potatoes or egg noodles would also work great.

This comforting dish is so simple to prepare that I know everyone, even those with limited cooking skills, will have wonderful results with it.

Ingredients:

  • 1 large Spanish onion, sliced into medium rings
  • 1 pound Cremini mushrooms, halved
  • 8 Gold’ N Plump chicken drumsticks, skin and bone on
  • 1 tsp. each – salt and pepper
  • 1 recipe of World’s Best BBQ Sauce, or 2 cups of good quality, store-bought BBQ sauce
  • 1 14-ounce can low sodium chicken broth

Instructions:

  1. Place the onion rings and mushrooms in a 3 or 5-quart slow cooker (Crockpot) then top with chicken drumsticks.
  2. Sprinkle salt and pepper over the chicken.
  3. Pour the BBQ sauce and the broth over and around the chicken.
  4. Cook on LOW for 9-10 hours.
  5. Turn the slow cooker to HIGH and reduce the sauce for about 30 minutes.

4 – 6 Servings.

Notes: Chicken thighs and legs on the bones can easily be added or used as a substitute to the legs.

 

Filed Under: American, Chicken, Entrees, Mushrooms, Slow Cooker Tagged With: , , , ,
11 March 2012 Easy Marinara Sauce

Easy Marinara Sauce

March 11, 2012 By

When it comes to red pasta sauce, I like meaty ones with lots of simmering time and layers of flavor like my Quebec Meat Sauce and my Ragu alla Bolognese.  Some time though, I want a fresh, quick-to-prepare, light sauce and this Easy Marinara Sauce fits the bill.

This tasty sauce can be used as a dipping sauce for bread or mozzarella sticks, can be tossed with spaghetti or can be used to simmer Oven Baked Veal Meatballs in.  However you use it, your dinner guests are certain to enjoy it.

Ingredients

  • 1/4 cup olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1/2 tsp. each salt, pepper , red pepper flakes and sugar
  • 2 (28-ounce) cans peeled plum tomatoes
  • 2 Tbsp. flat leaf parsley, chopped

Directions

  1. Heat the olive oil in a large saucepan over medium heat, add the onions and cook for about 5 minutes, then add the garlic and continue cooking for another 2 minutes, stirring occasionally.  Add the salt, pepper, red pepper flakes and sugar and cook for 1 minute more.
  2. Meanwhile, add the tomatoes to a food processor (or crush them by hand) and pulse for 1 minute.  Add the tomatoes to the onion mixture in the saucepan and simmer on medium-low heat for 30 minutes, stirring occasionally.
  3. Add the parsley right before serving.

Make about 4 cups.

 

Filed Under: American, Entrees, Italian, Sides, Vegetables Tagged With: , , , ,
8 March 2012 Asparagus Risotto

Asparagus Risotto

March 8, 2012 By

Nothing is quite as comforting to me as a creamy bowl of risotto.  With some chicken broth, and onion and garlic on hand, I know I always have something great to serve, even at the last minute.

This version of my basic risotto recipe features fresh asparagus that is simply cooked along with the rice.  Who doesn’t love a one-pot recipe!?

Ingredients:

  • 49-ounce can chicken broth
  • 6 Tbsp. butter, divided
  • ¼ cup olive oil
  • 1 large onion, diced
  • 2 garlic cloves, finely minced
  • 1 cup Arborio rice
  • ½ cup dry white wine
  • 1 pound asparagus, peeled, trimmed and chopped into one-inch pieces
  • 1 cup freshly grated Parmesan cheese
  • Freshly-cracked black pepper

Directions:

  1. In a medium saucepan, bring the broth to a simmer then keep warm over low heat.
  2. In a large heavy-bottom saucepan over medium heat, melt 4 tablespoons of butter with the oil.  Add the onion and garlic and sautee, stirring occasionally, until softened and lightly golden, about 5 minutes.
  3. Add the rice to the onion mixture and cook stirring constantly for 2 minutes, until the rice is coated in oil and glossy.
  4. Add the wine to the rice and simmer, stirring frequently, until absorbed, about 2 minutes.
  5. Add a ladleful (about ½ cup) of warm broth to the rice and simmer until absorbed, stirring frequently, about 3 minutes.  Continue to cook for 15 minutes, adding more broth by the ladleful and allowing liquid to evaporate before adding more, stirring frequently.
  6. Add asparagus pieces and continue cooking until rice is just tender and mixture is creamy, adding broth as needed and stirring frequently, about an additional 10 minutes.   All the broth should be gone when the risotto is ready.
  7. Add the Parmesan cheese, 2 remaining tablespoons of butter and the pepper.  Serve.

Makes 2 entrée-size servings or 4 starter-size servings.

Notes: Want to make this a vegetarian dish?  Replace the chicken broth with vegetable broth!

 

Filed Under: American, Cheese, Entrees, Italian, Starters, Vegetables Tagged With: , , , ,

7 Fish and Seafood Recipes to get you Through Lent

February 24, 2012 By

Lent is the 40-day period before Easter when practicing Christians abstain from eating meat on Fridays.  During this period of penance which starts on Ash Wednesday and ends of Easter Sunday, it can be difficult to stay creative with non-meat options.  Here are seven fish and seafood recipes to get you through the seven Fridays of Lent.

Cheers,

Veronique

 

Filed Under: American, Asian, Canadian, Entrees, Fish, French, Italian, Pasta, Seafood Tagged With: , , ,
« Previous Page
Next Page »