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CookTeaser

“Photos, Recipes & CookTales For Those Who Enjoy Cooking”

Daily Archives: June 24, 2012

24/06/12 A Rack Of Slow Cooked Baby Back Ribs


RECIPE

Serves 2 With leftovers

A CookTale

My question is, are they worth the time and effort? Once again it’s one man’s opinion — I say yes, but only occasionally. From the time you begin, to the table, could take as long as 28 hours; that is, if you follow the accepted procedure of overnight dry rubbing, 3-1/2 hours of slow oven cooking, plus another half hour of cooking with the BB sauce slathered on. I readily admit that a bottled BB Sauce was used and I did not refrigerate them overnight, a few hours on the counter was all I could handle. The result were tender ribs, tasty ribs, and the bottled Stubbs BB Sauce was savory enough to satisfy our palates.

INGREDIENTS For the Ribs

1 rack of Baby Back ribs, silver skin & under flap removed
1 tsp of Liquid Smoke

INGREDIENTS For the Dry Rub

Kosher Salt
Granulated Onion
Granulated Garlic
Smoked Sweet Paprika
Black Pepper

METHOD for the Ribs

1. Combine the dry rub ingredients in a small bowl.

2. Sprinkle the dry rub on the Ribs, cover them with foil & refrigerate for as long as you can. A minimum of a few hours are suggested.

3. Heat the oven to 250 degrees F. Remove covering from Ribs. Place on an aluminum foil-lined baking pan or cookie sheet. Bake in the preheated oven for 3-1/2 hours.

4. Remove the Ribs from oven. Allow them to rest for 10 minutes, remove foil and drain accumulated liquid. Slather both sides of the ribs with the Stubbs Barbecue Sauce, return to oven & bake, uncovered for another 30 minutes. Separate the Ribs & serve with additional BB Sauce.

24/06/12 Penne With Uncooked Puttanesca Sauce


RECIPE

Serves 2

A CookTale

This is a simple dinner to make at the end of a extremely hot day, Because the sauce is not cooked, you need the best, ripest Tomatoes you can find. Fortunately we had a Brandywyne Heirloom left from those purchased for the previous evening’s Crab Salad. Usually a Puttanesca sauce would be simmered and reduced over some time, but this version keeps the flavors incredibly fresh, zingy, and refreshing.

INGREDIENTS
1/2 C of EVOO
1 or 2 ripe Tomatoes
1/2 C of Kalamata or Gaeta Olives (halved)
2 Anchovy Fillets in Olive Oil (and a splash of the oil itself)
1 tsp of Capers, drained and rinsed
A small handful of fresh Basil leaves
2 tsp of fresh Oregano leaves
A small handful of fresh chopped Parsley
1 Garlic Clove, crushed
Kosher Salt & Pepper
1 tsp of Pignoli Nuts (pan roasted)
A pinch of dried Red Pepper Flakes

METHOD

1. Place all the sauce ingredients in a large bowl and roughly chop them by hand. Carefully mix together, then season with Salt & Pepper. Add the Red Pepper Flakes according to taste. Spicy is preferred.

2. Set aside while you prepare the pasta.

Cook the pasta you prefer & serve immediately. The rule in Italy is no Parmesan on Seafood – the Anchovies and Olives should make this dish salty enough.