Blackberry Chipotle Glazed Pork Ribs

Since BBQ season is sort of coming to a close, I thought I’d post a rib recipe Mr. Foodie and I made recently after we found ourselves with a refrigerator full of blackberries.  (Oh, the sales!)  I actually got this recipe out of a local grocery store handout and was quite enticed by the picture and the word ‘glaze’.  This came out good, with a balance of sweet and smokey flavors.  Mr. Foodie liked it a bit better than I did, I thought there was a little bit too much tang but I suppose this would also depend on the berries used so this recipe could vary batch to batch.  It was different and a nice alternative to our regular rub with BBQ sauce.  Enjoy these last few weeks of summer and get out there and grill!

BLACKBERRY CHIPOTLE GLAZED PORK RIBS

Ingredients:

3 Racks of Baby Back Pork Ribs

For Spice Rub:

1/4 Cup Paprika

2 TBS Sugar

1 1/2 TBS Chili Powder

1 1/2 TBS Salt

1 TBS Ground Black Pepper

1 TBS Garlic Powder

1 Tsp Cayenne Pepper

For The Glaze:

1 TBS Olive Oil

1 Cup Diced Onion

3 Garlic Cloves, chopped

1 TBS Chipotle Chilis in Adobo, seeds removed and chopped

3 6 oz. Packages of Blackberries

1/2 Cup Balsamic Vinegar

1/2 Cup Sugar

1 Tsp Salt

Directions:

1.  Mix all spice rub ingredients in small bowl and rub mixture onto each side of rib racks.

2.  Cover ribs with plastic wrap and refrigerate for at least 2 hours, or overnight.

3.  In a medium saucepan, over medium-high heat, cook the onion until soft, about 4 minutes.

4.  Add the garlic, saute for 1 minute and then add the chipotle chilies and stir constantly for 1 minute.

5.  Add blackberries, balsamic vinegar, sugar and salt and then stir until well blended.

6.  Bring blackberry mixture to a boil, stirring frequently.

7.  Reduce heat to low and simmer until reduced to 1 1/2 Cups, about 35 minutes.

8.  Remove from heat and place in blender and puree for about 2 minutes, until smooth.

9.  Strain to remove seeds.

10.  Grill Ribs about 20 minutes over indirect heat.

11.  Brush the glaze on both sides of each rib rack and turn to baste about every ten minutes.

12.  Repeat the basting process 2-3 times, until the ribs are cooked through.

13.  When meat pulls away from the bone, ribs are done.

14.  Take ribs off the grill and let rest about 1o minutes, covered in foil before serving.

Spicy Pork – Korean Style

This isn’t really a recipe post.  Primarily because I did not make the spicy pork and have been sworn to secrecy about the recipe.  My recent food obsession is Korean food for some reason and I am lucky enough to have a friend that is not only Korean but also a lover of food whose family owns a catering business.  Talk about knowing the right people… She took pity on me since she knows Mr. Foodie does not love Korean food and I always want to eat it and brought me over some of her native dishes.  (The spring rolls pictured are also her creation, just maybe not so Korean!)  I’m not allowed to tell you the recipe but I can give you a list of ingredients, hopefully you can play with it and figure out the measurements.  I had to give my friend some props on this blog for feeding me a good meal!

SPICY PORK – KOREAN STYLE

Ingredients:

Sriracha

Sambal

Korean Fermented Pepper Paste

Corn Syrup

Dried Pepper Flakes

Sugar

Ground Ginger

Ground Garlic

Salt

Pepper

Lemon Juice

Sesame Oil

Soy Sauce

Directions:

1.  Call good Korean girlfriend and have her make this for you.

Ants Climbing a Tree

This is my take on the the Sichuan recipe for Ants Climbing a Tree.  I adapted this recipe for what I had on hand and was very happy with the results.  Most recipes for this dish call for cellophane/mung bean noodles and ground pork, neither of which I had on hand.  I substituted angel hair pasta and ground turkey.  Mr. Foodie does not care too much for cellophane noodles so the angel hair substitution was a good fit for him.  He really enjoyed this dish and ate several helpings of it.  Although I liked the ground meat with this dish and know that is part of the classic recipe, I also think the flavors would lend nicely to some thinly sliced chicken breast or even lean pork.

ANTS CLIMBING A TREE

Ingredients:

8 oz. Angel Hair Pasta

1 lb. Ground Turkey

1/4 Cup Soy Sauce

1 TBS Sesame Oil

2 Tsp Cornstarch

6 Scallions, sliced

3 TBS Canola Oil

1 TBS Ginger Paste

1-2 TBS Minced Garlic (depending on your preference)

1 TBS Sriracha

3 Cups Shredded Cabbage

2/3 Cup Chicken Broth

Freshly ground black pepper

Salt

Directions:

1.  Bring salted water to a boil, add angel hair pasta and boil for 3 minutes.  Drain, rinse and set aside.

2.  Mix the ground turkey, with ½ the soy sauce, the sesame oil and scallions in a small bowl and mix thoroughly.

3.  Heat canola oil over medium-high heat in a wok or large skillet.

4.  Add ginger, garlic and Sriracha to hot skillet and stir for about 30 seconds.

5.  Add the turkey mixture and cook for 1-2 minutes.

6.  Add the cabbage and remaining soy sauce and cook for about 2 minutes, cabbage should be slightly wilted.

7.  Add the pasta to the pan and continue to cook until turkey is cooked through.

8.  Season with salt and pepper to taste and cover pan, leaving the lid ajar just a bit.

9.  Lower heat to low and continue to cook until most of the broth is absorbed.

 

Pork Schnitzel

I was originally on the hunt for a German recipe and thought of schnitzel.  Upon doing further research, I learned that it is actually an Austrian recipe and a FAR cry from what Americans think of at that fast food joint!  I also learned that this is a carb-heavy dish and usually served with, you guessed it….MORE carbs!  Traditionally it is made with veal but I used pork since it is what I had on hand.  Since we are not a big potato family, I served it over buttered orzo.  Mr. Foodie and Foodie Jr. enjoyed it and it made for a simple meal.

PORK SCHNTZEL

Ingredients:

1 lb. Boneless pork chops, pounded to about ¼ inch

½ Cup Flour

1-2 Tsp Seasoned Salt (I make my own blend but use your favorite)

1 Tsp Ground Black Pepper

2 Eggs, beaten

¼ Cup Milk

1 Cup Panko

3-4 TBS Vegetable Oil

2 TBS Butter

Lemon Wedges

Directions:

1. Set up a dredging/dipping station with three bowls.

2. In the first bowl, combine flour, seasoned salt and pepper.

3. In the second bowl, place the beaten eggs and milk.

4. In the third bowl, place the panko.

5. In a large skillet, heat oil and butter over medium heat.

6. Dredge pork pieces in the seasoned flour, then the egg and then the breadcrumbs.

7. Fry the prepared pork pieces for about 4 minutes on each side.

8. Squeeze lemon over finished cutlets, if desired and serve.

 

Spicy Sausage Pasta

This is a recipe from Sam the Cooking Guy.  I was turned on to him (and this recipe) by my good pal, Stephanie.  I own both of his cookbooks and I cannot tell you how handy they are.  He has short, simple recipes that taste great.  I have not been disappointed by anything I have tried from his cookbooks.  The premise of his recipes is that anyone can cook good food, you do not have to be gourmet.  He uses real ingredients to create good meals and ANYONE can follow along.  His comedic writing throughout the book is worth the read as well.

We love encased meats here at Foodie Casa so it was a no-brainer that I had to try this recipe.  This has quickly become one of my favorite comfort foods.  I served this to company around the holidays last year and they all asked for the recipe.  My only warning is that this definitely needs to be eaten right away to get the full effect of the dish.  While I like it leftover just fine, it is not a recipe that keeps well over time.

SPICY SAUSAGE PASTA

Ingredients:

1 TBS Olive Oil

1 lb Penne Pasta

1 lb Spicy Italian sausage (casings removed)

4 cloves Garlic

3 TBS butter

1 Cup Whipping Cream

1/2 Cup Shredded Parmesan Cheese

2 TBS Fresh Chopped Parsley

Directions:

1.  Heat oil in skillet over medium heat.

2.  Add sausage, brown and break up.

3.  Once sausage is browned, stir in garlic and cook another minute or 2.

4.  Add cream and simmer on low about 10 minutes.

5.  While the sausage mixture cooks, add pasta to boiling water – when the pasta is ready, so is the sausage!

6.  Drain pasta and add to sausage.

7.  Add butter, Parmesan cheese and parsley and mix well

8.  Sprinkle with a little more cheese and serve immediately.

My Boy’s Fried Rice – Pick a Meat, Any Meat!

My dad was retired for much of my younger years and thus, responsible for taking me to school and all that fun stuff.  He also used to make fried rice for breakfast.  His fried rice basically consisted of leftover rice, bacon and soy sauce, as best as I could tell.  Simple enough but I swear on all that is holy that this taste cannot be duplicated.  Even my sister agrees.  Knowing my dad, there probably was not a secret ingredient or anything but I have yet to figure out the secret to making it like he did.  It is still my most favorite comfort food and I’m rounding the corner to 40.

The apple does not fall far from the tree as my son could eat fried rice for every meal of every day.  You can ask him what he wants to eat at any time and the answer is generally always the same:  fried rice.  During those times when I notice he isn’t eating much, I can always count on him to scarf down bowls of fried rice.  Like any good island boy, he is a lover of SPAM.  I know SPAM is probably not the meat of choice for many Foodies, but for islanders, it is comfort food.  I grew up eating SPAM so it does not gross me out at all.  And apparently, it does not bother my son either because it is his favorite meat to put in fried rice.

When making this, I can do it blindfolded and backward so I cannot say that there is a ‘true’ recipe for it.  I truly believe it is food of love (at least at our house)  and most people who make fried rice regularly, have their own take on it.  Play with it, experiment, and make it to suit the tastes of your family or simply use up those leftovers!  This might not be the same fried rice I would serve to company, but it is our everyday, sit around the table as a family food.

FRIED RICE

Ingredients:

1 Cup of Steamed White Rice

Meat, cooked (I hate to be so general, but you really can use anything.  A can of spam, a Lb. of bacon that has been cooked and crumbled, leftover sausage, chicken, turkey, pork, beef, ham, etc…)

1-2 Cups of Frozen Veggies, thawed  (if this were up to my son, it would be strictly peas only, but I do sometimes use a pea/carrot mixture.)

Soy Sauce, to taste

Butter, to taste

4 Eggs

Black Pepper, to taste

Directions:

1.  In a non-stick skillet over medium heat, melt 2-3 TBS Butter.  Scramble the eggs and set aside.

2.  In the same skillet, add the leftover rice, butter (maybe 1/2 a stick or so) and enough soy sauce to achieve and even light brown color.  Keep tossing until all butter is melted and ingredients are evenly distributed.

3.  Add in scrambled eggs, cooked meat and veggies.  Stir and continue to heat through, an additional 3-5 minutes.

4.  Season with black pepper, about 1 TBS and serve immediately.