Friday 13th BBQ
By KVAL staffBBQ Pork Ribs Multimedia2 racks of pork ribs Rub: 5 t salt (not coarse) 2 t garlic powder 2 t paprika 2 t black pepper 2 t BBQ spice Mix all ingredients together, set aside. To braise the racks, rub with spice mixture, sear the racks in roasting pan with a little vegetable oil. Add enough water to cover the racks. Add one can of tomatoes, one coarsely chopped onion, 2 garlic cloves, and 2 celery ribs, chopped. Let this simmer, covered in oven at 300 degree's for 3 hours. Remove from oven to cool before slicing. Ribs may be grilled the next day. BBQ Sauce: 2 t canola oil 1 red onion, finely diced 4 cloves garlic, finely chopped 2 t chili powder 1 large can plum tomatoes and juices, pureed 1 c water 2 chipotle puree 1/4 c each ketchup, honey and dark brown sugar 2 t mustard 1/2 c red wine vinegar salt and freshly ground pepper to taste 2 c bourbon (optional) Heat oil in large saucepan over medium-high heat. Add onions, stirring until soft. Add garlic, cooking 2 minutes more. Add chili powders, cooking 5 minutes more. Add the tomatoes, water, chipotle puree, ketchup, mustard, honey, brown sugar, vinegar, salt and pepper. Cook until thickened, 25-30 minutes. Optional: add bourbon, bring to a boil and cook an additional 10 minutes. This allows the alcohol to burn off. Salt and pepper to taste. Red Potato Salad 8 c unpeeled potatoes, cubes 4 strips bacon 1/2 c minced red onion 1/4 sliced scallions 1/4 c evoo 3 t red wine vinegar 1 1/2 t Dijon mustard 2 t mayonnaise salt and pepper In a large pot, add water to cover potatoes. Bring to a boil, and cook until tender (about 8 minutes). Drain and cool. Cook bacon until crisp. Drain and finely chop. In a bowl, whisk together olive oil, vinegar, mustard, mayonnaise, salt and pepper. Combine potatoes, bacon, onions and scallions. Pour dressing over potatoes and gently toss.
Crepes 1 c all purpose flour 1/2 c water 1/2 c milk 3 large eggs 2 t unsalted butter, melted and cooled 1/2 t salt 2 t vanilla Combine all ingredients in a food processor. Scrape batter into a bowl. Chill for one hour. Heat crepe pan with butter. Lay a very thin layer into pan. Turn after about one minute. Serve with choice of fillings. |
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February 9, 2012
- Coos Bay / North Bend, Oregon
