January 29th, 2012

Jerusalem Artichoke Soup

Jerusalem Artichoke Soup

When I was a kid, my mother often used to add sliced raw jerusalem artichokes to our salads. I have no idea why. She doesn’t do it any more, and hasn’t for years. At the time I just thought they were weird looking and didn’t taste like much. Nothing at all like the real artichokes that we kids fought over at the dinner table. My kid’s mind decided that they didn’t grow very good artichokes in Jerusalem. Hah! Well, mystery solved. Turns out jerusalem artichokes are neither artichokes, nor are they from Jerusalem. They’re tubers, native of North America, and the plant is related to and resembles sunflowers. (In fact, these days they are often called “sunchokes”.) “Jerusalem” is thought to have evolved from the Italian name for the plant, “girasole” for sunflower. Why “artichoke”? If my mom had only cooked them, then that part of the mystery would have been solved for me. Cooked, they taste surprisingly like artichokes. Yum!

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January 28th, 2012

Glazed Oxtails

Glazed Oxtails

“Now this is how oxtails should taste,” my father declared after taking a bite of these glazed oxtails. I couldn’t agree more. We have a thing for oxtails in our family. Oxtail stew was a favorite winter dish my mom prepared when we were growing up. If you are unfamiliar with oxtails, they are tails of steers, typically sold cut into segments. Most of what you buy is bone, and the meat is well exercised and fatty, so oxtail preparations lend themselves to slow cooking. Much like short-ribs, but in my opinion, even better. Think of the best pulled pork imaginable, but with beef. In this recipe the oxtails are first browned, then slow cooked with red wine and stock. Then the segments are removed so you can strip the meat off of them and the liquid is reduced to a glaze. It’s actually pretty easy to make, most of the cooking time is hands-off while the oxtails are simmering.

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January 28th, 2012

Chinese Barbecued Ribs

Directions:

  1. Heat grill.
  2. In small bowl, combine all ingredients except spareribs; mix well.
  3. Set aside.
  4. When ready to grill, place spareribs 6 to 8 inches from medium coals.
  5. Brush with sauce.
  6. Cover; cook 1 to 1 1/4 hours or until meat is tender and starts to pull away from bone, brushing frequently with additional sauce.
  7. To serve, cut ribs apart carefully with knife and arrange on platter.
  8. Heat any remaining sauce to a boil; serve with ribs.
  9. Oven directions:.
  10. Heat oven to 350ºF.
  11. Prepare sauce as directed above.
  12. Line 15x10x1-inch baking pan with foil; place wire rack in pan.
  13. Place ribs on wire rack, meaty side up; brush with sauce.
  14. Bake at 350ºF for 1 to 1 1/2 hours or until meat is tender, brushing frequently with additional sauce.
  15. Continue as directed above.
January 28th, 2012

Should Be Illegal Oven BBQ Ribs

Directions:

  1. Place all ingredients together in large roasting pan (i use bottom of turkey roaster).
  2. Cut ribs apart for easier serving.
  3. Mix together making sure to coat all ribs with this semi-dry paste.
  4. Spread ribs out evenly on bottom of pan.
  5. Cover lightly with foil.
  6. Bake at 375 degrees for approximately 1 hour.
  7. Turning or stirring occasionally.
  8. You can use broiler for these ribs, just watch more closely, and adjust cooking time.
January 28th, 2012

Oven-Baked Maple Barbecued Ribs

Directions:

  1. Set oven to 350 degrees.
  2. Place ribs meat side down on a shallow baking pan.
  3. Bake for 40 minutes.
  4. Drain and cool slightly.
  5. Meanwhile, in a saucepan, combine remaining ingredients; cook, and stir over medium heat until mixture comes to a boil.
  6. Cut ribs into serving-size pieces; return to pan (meat side up).
  7. Pour the sauce over ribs.
  8. Bake uncovered for 1 hour or until the ribs are tender, basting occasionally.
  9. Note: If desired the sauce recipe may be doubled and also, prepared a day ahead, and refrigerated until ready to use.
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