Dr. Pepper Ribs

INGREDIENTS:

For the ribs and rub

2 full racks pork spare or baby back ribs, silverskin removed
4 tablespoons smoked paprika
1 tablespoon garlic powder
1/2 teaspoon cayenne
1 tablespoon ground cumin
1 tablespoon coriander
1 tablespoon herbs de provance
2 tablespoon kosher salt
1 tablespoon fresh ground black pepper
1 tablespoon turbinado sugar (substitute brown sugar)
1 can of Dr Pepper
2 cups peanut oil
For the Sauce

2 cans Dr Pepper
1/2 cup sweet chili sauce (found in the Asian sections in most super markets)
4 tablespoons soy sauce
1 teaspoon Worcestershire sauce
1 teaspoon rice vinegar
3 – 4 drops Sriracha sauce


PREPARATION:

1. Mix the dry rub ingredients together and rub into the racks of ribs on both sides. Marinate in the fridge for at least 4 hours, or preferably, over night.

2. Preheat oven to 325°F. Place the ribs on a wire rack in a roasting pan then pour a can of Dr Pepper into the bottom of the pan. Cover with foil and cook for 1 1/2 hours. At this point check to see if the meat easily pulls away from the bone. You will most likely need to cook them for about another 30 minutes but this all depends on your oven. Just make sure to get them nice and tender.

3. Meanwhile let’s make the sauce. Reduce the 2 remaining cans of Dr Pepper in a medium saucepan over high heat to about 1/2 cup. It will be just a bit syrupy. Remove from heat and stir in the remaining sauce ingredients.

4. When the ribs are done and somewhat cooled, cut into individual ribs and transfer them to a large bowl. Add about 1/3 of the sauce mixture and gently toss the ribs to coat them with the sauce. I say gently because if you were successful at getting them super tender, they will break apart if you are too aggressive with them now. Heat the peanut oil in a large pot over medium heat. Just hot enough to gently fry the ribs to crisp them up a bit. Fry each rib separately because they crisp up very quickly. About 5 – 6 seconds per side then transfer to paper towels to drain. Next return the fired ribs to the bowl and add another 1/3 of the sauce and gently toss again. Serve warm along with the remaining sauce for dipping.

Serves 2 – 4


This is a repost - for the original site click here....

Chesamingook (spicy clam soup)

Over the years, living in many different places, I have amassed and arsenal of spices, ingredients, and influences. In Florida I dined on Minorcan Clam Chowder -- a traditional soup that had been made for centuries, with recipes passed down from family to family. In Korea we had jo gae gook(조 경기 노랭), a delicious and affordable meal. And then in my hometown of Annapolis Maryland we have the unbeatable spice **Old Bay** which goes perfect on and in almost anything - especially soups.

Tonight while I was sitting here, nursing an ear infection and lamenting the year 2008 I decided to combine my influences and make some wholesome clam soup. The end result I've dubbed Chesamingook or Chesapeake/Minorcan/Korean influenced clam soup. I was very pleased with the end result and will definitely be making this recipe again! I hope you'll try it out sometime!!


Ingredients:

1 cup cubed white potatoes (1/4-inch cubes)
1/3 cup chopped onion
1 stalk of celery chopped
1/3 cup of halved green beans
1 clove of garlic minced
1 can of chicken broth
2 strips of bacon (cooked and crumbled)**
1 can (6 1/2 oz.) minced clams, undrained
2 tablespoons salsa
2 tablespoon of parsley
2 teaspoons of Old Bay Seasoning
1 teaspoon of barely
1 bay leaf
1/4 to 1/2 teaspoon Kochujang (korean red pepper paste)
1/4 teaspoon dried thyme leaves
1/8 teaspoon of fresh ground pepper

Directions:

Combine the bacon, onions and garlic into a sauce pan and put over a medium-high flame. Stirring often, add the broth when the onions become translucent. Add the celery, salsa, parsley, Old Bay and Kochujang to the mixture, bring to a boil. While boiling stir in the can of clams and wait for the temperature to rise again. Stir in the barley and reduce to a simmer. Season with thyme and black pepper. Let simmer for at least 45 minutes. Preferably slow cook over the course of 6 hours - but who am I kidding - no one has the time anymore.

Enjoy!

Korean Soup

A Wealth of Information about Korean Soup.

Simple Hot Wing Sauce Recipe

I recently was turned onto a recipe for buffalo chicken dip by my friend Jessica. And the recipe for that will be following this post shortly. However I thought it would be advantageous to share a recipe for buffalo hot wing sauce before I posted the aforementioned dip.
I learned this recipe from my friend Taylor who operated a bar in Korea called Beer Brown. It was a lovely establishment on the far side of town. Sadly the restaurant did not stay afloat, but Taylor and his lovely bride have gone on to bigger and better ventures.
One day Taylor brought out a plate of 양념 치킨 (yung-nyum chicken or literally spicy chicken). I was in love and needed to know what this decadent sauce was. Being the great host he is, Taylor quickly jotted this recipe down for me.

Ingredients:

1 tsp of garlic powder
1/2 tsp of ground ginger
2 tsps of honey
2 tsps of ground cayenne pepper
1 cup of rice vinegar
1 cup of tomato sauce
1/2 stick of butter

Directions:

Start by mixing the tomato sauce and vinegar together into a sauce pan and bring to a simmer. Slowly stir in the garlic powder, ginger, and cayenne pepper. Be sure these are mixed in thoroughly. As for the honey be sure to drizzle it in slowly, you don't want it all to caramelize and clump together. Reduce the heat and stir in the butter. It is essential that you stir constantly until the butter is melted. Reduce the heat and let the mixture reduce.

Enjoy!

Leftover in Hell

Turkey - the bane of all meet eaters existence around the first of December every year. The staples of turkey soup, turkey sandwich, turkey turkey - they've all been played out. And while there really are an endless supply of creative alternatives -> one of my person favorites is the stuffing loaf - mash potato - turkey sandwich. Yes that is all one entity, I'll post a recipe some other time when I am feeling gluttonous.

However today's recipe is one I just played around this morning for the first time in a while. It really is pretty much the easiest recipe I've ever come up with. So without any further adieu:

Ingredients:
1 cup of shredded cooked turkey
.5 cup of salsa
.5 cup of wine
.5 cup of water
1 tsp of cumin
1 tsp of cayenne pepper
1/3 cup of cheddar cheese
Sour Cream (optional)
Chopped Lettuce (optional)
5 Tortillas

So since the turkey is already cooked, the whole process should take about 15 minutes. Step 1 mix salsa, turkey, wine, water, cumin and cayenne into a bowl. Mix thoroughly - really get in there and make sure the turkey is fully coated. Transfer the ingredients into a sauce pan and put it on medium heat. Bring to a boil and let simmer for 10-12 minutes. Mix in the cheddar cheese and let the sauce thicken. In a frying pan heat up your tortilla shells. Once heated, scoop turkey mix directly onto each individual tortilla, top with lettuce and sour cream if you want. Serve immediately!

Enjoy!

Flagler Chicken

My passion for cooking came late in my life. It wasn't until my sophomore year of college in St. Augustine that I first got the flare for it. I was fortunate enough to have a rather eccentric art major as a neighbor. He had this weird obsession with the food network. Which at the time I put on par with the weather channel for networks I wanted to watch. Oh how the times change.

This neighbor Ned gave me some of the best advice a burgeoning cook could get. He told me once, cook with reckless disregard, don't be afraid to experiment, test and try everything, get to know your flavors, treat spices like paint and cover your canvas. And hey if something you make sucks, well you're in college and you have tons of poor starving students for friends - they'll pretty much help you finish off anything..."

A tad dramatic I know but it really helped me be more willing to take chances. The follow recipe was my first such venture. Though not overly crazy, it resulted in one of my favorite dishes and was a hit among my friends.

Ingredients:
Chicken Thighs (skin still on)
1 Bottle of Beer
2 cups of water
1 onion diced
1 tsp of salt
2 tsp chicken bouillon cube
Fajita Seasoning*


Your first task is to mix the onion, salt, beer and water into a pot. Turn the heat onto medium. Meanwhile prep your chicken legs by gently pulling back the skin, use a generous amount of the fajita seasoning to dress the naked thigh. Pull back the skin tightly.

Slowly add the chicken to broth on the stove. Bring to a boil and let cook for 15 minutes. While boiling the chicken preheat your oven's broiler to 500 degrees.

Remove the chicken with tongs and place them on a baking sheet - be very careful!!! Dust the thighs with some more fajita seasoning and place into the oven. Cook for 5-10 minutes until the skin is golden brown.

Serve immediately. Goes great with mashpotatoes and green beans. But then again, what doesn't?

Enjoy!



*Fajita Recipe

2 Tbsp. chili powder
1 Tbsp. sea salt
1 Tbsp. paprika
1 Tbsp. brown sugar
1-1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp cayenne pepper
1/4 tsp. crushed red pepper flakes
1/2 tsp. cumin
- mix together thoroughly -- come on did I really need to tell you that?