Razorblogger


Spicy Baby Back Ribs with Agave Sweet Potato and Brussels Sprouts

Heaven on a PlateThe awesome taste of a perfectly prepared rib is one of a kind. Especially the baby back.  The oven is genuine in control and consistency. This constant flow offers the manipulator the opportunity to bend the warm appetite of the hungry eater.

Tired of not doing them perfect on the grill?? It is true that is hard to cook tri tip and pork on the grill. I will show you the process of turning your next rack, that is usually hard work,  into nothing more than a time game.

How big is your rack and is your meat thermometer calibrated? Get one if you don’t have one. It is a must. The optimal  internal meat temperature is 160-165 degrees F to cook them to perfection.

Not much to trim on prepackaged free range pork from Trader Joes. We used the TJ’s Bold and Spicy sauce. The Kansas City (originated styled sauce) was astoundingly carmelized on the outside while the inside was tender and juicy . It had the right amount of front of the mouth, sophisticated spicy flavor, only matched by the amazing aromatics coming out of my kitchen. This was exactly what my family was looking for 😉

Really it is only “my kitchen” when I prepare the meal with little or no help

The only thing that was bad, short of cutting up ease, my children prefer to eat off the bone.  I knew those “juicy things” were totally done when they ripped apart with little force.  Season on both sides with Salt, Pepper and Cayenne Pepper. Cayenne is a great salt substitute.

Tip Season then Steam in Beer (Modelo Especial) , then half way, after 45 minutes apply some BBQ sauce allow heat for 15 minutes. Finish with final 45 minutes to  . Steam then Seal Outside

What YOU need:

1– 14-20oz Rack Baby Back Ribs. (I heard the Best quality comes from New Frontier Market Place San Luis Obispo)

RF Recipe Find this slow cooked garlic rib recipe is a simple idea by using just oil and garlic water to steam under foil circulating the heat through the foil and later applying BBQ sauce. Also A Food Centric has a nice orange glaze sauce which another oven cooked baby back rib recipe. Sounded amazing

8–ounces of washed Brussels Sprouts

4–medium sized Sweet Potatoes

1–Bottle TJ’s Bold and SPicy or your favorite BBQ sauce

1–can of beer ( preferably Modelo Especial)

“Slap ya Mama”–  Cajun Cayenne Pepper Blend to taste

1–Tsp of cinnamon

1–Tbsp of Honey or we used Agave Nector

1–1/2 stick butter to taste

Olive Oil

Salt and Pepper

Preparation:

Blanching Brussels Sprouts can be prepared many ways that your grandmother would be proud of. As long as they taste great I’m all about it.

Gordon Ramsey does concise and direct recipes like this crunchy chestnut with a pancetta.  His simple style with garlic and butter what ever you like. As long as you boil for three minutes before they fully cook you will have nice sprouts with an ICE bath (right away) to stop the process. Crisp back up in a hot pan

Preheat oven to 375 for 15 minutes. Put broil pan in the oven to warm. Lay slab of pork on cutting board perpendicular to your blade and cut a starter in each slot down the ribs flip around and repeat on opposite side. Brush with Olive oil. Salt and Pepper. Lay Diagonal on Broiler pan fill underneath in well with your favorite “cold beer”, and cover with foil. Put them in the oven for 45 minutes with the bone arching down ^

Once that time is up put the sauce on both sides and turn those ribs arch up then re cover with foil to heat the sauce. After 15 mins take the foil off. This will start the sealing process by cooking the sugar on the outside and keeping the tenderness inside.

Small Sweet potatoes take 30-45 mins to reach the desired mash softness. They feel firm like a “ripe avocado” to touch and are hot so use a fork if your fingers are harmed by previous encounters with cooking. The agave nectar added a sugar base brought the index up a little higher. Hey, I thought if I balance with a little “Slap ya Mama (cayenne seasoning)” it would bring the temperature up nicely. (which it did!)  Add the 1/2 stick of butter with salt and pepper to taste and mix with the cinnamon. Stir vigorously

And yes those are paper plates- thanks for eating

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Fresh Sourdough Breaded Pork loin with Mozzarella Mashed Potato and Garlic Spinach

This is a simple and easy way for your next dinner to be a Tasty event! Remember to keep it simple. Preparation can be individual, but having a partner is a great way to stay cleaner. I.E. non contamination. If you are an all star cook waiting for your spouse to get home, just get in there and do your best.

What you need??

5– 1 1/2 inch pork loins
6– Slices of Sourdough bread (medium)
1– Roll of Plastic Wrap
1– Cup Mozzarella
6– Medium size potatoes
1– 2 1/2 onces Spinach (washed)
2– Fresh Garlic cloves (whole)
3– Eggs (organic)
1– Cup of Flour
1– 1/2 cup milk
1– 1/2 stick butter
Olive oil
Salt and Pepper to taste

Preparation:
A food processor is optimal for making quick bread crumbs, but if you have the time. The oven is a great option. Pre heat 350 degrees for 15 mins. Then cut up your sourdough bread, I use San Luis Sourdough, into 1/2 inch squares and spread them on a baking sheet. Drizzle olive oil and season with Salt to taste. Stir occasionally until browned and crispy. Smash them up. Try not to use metal on metal to do so.

Next cut pork in half long ways and lay down plastic on a cutting board. Then lay down thin pork and another layer of plastic on top. Smash down to break down meat with open palm or mallet. This will make your pork cook quickly. Repeat until finished. Put in fridge after completed.

Peel Potatoes (your preference) Boil in Dutch oven until soft. Add milk, cheese and salt/pepper to taste. Starting the potatoes before cooking the pork is key to timing the meal.

Now Set up Flour, Dipping and Breading Station

Flour is best on plate. Eggs are cracked and beaten in bowl. The breading is also best on plate. Always have back up’s just in case more is needed. TIP The farther something is from reach the easier it is to BURN your meal..

Cooking:
Heat pan to med–high and add olive oil. First is flour. Cover with flour then knock off excess. Dip in egg and cover all sides. Have a layer of breading on plate then lay down pork and sprinkle on breading until covered. One by one fill the pan with breaded pork loins until full. Left brown and seal on both sides then transfer to glass pan. Once a one set of pork loins are cooked clean the pan and start again with more olive oil. This will help you keep the same color throughout the process.

Remember no one likes that one dark piece when everyone else’s look great!!

Again drizzle some olive oil in glass pan and cover with foil. Set oven to 350 and 15–20 mins should get you to the right temperature. Cut through to get this desired temperature.

Last is the Spinach. Super quick and super yummy with the right timing. Olive oil in the saute pan Large and add spinach. Add salt and a little bit of butter. A little more oil might be needed, but don’t drowned it. Throw in Garlic (whole) mid way for just a hint of flavor. Tip Too much garlic too early can make your meal drag and the spiciness of the garlic could takeover

Plate mashed Potato place pork on top then add a little pile of garlic spinach and Yes complete and give your self a pad on the back. Yeah!!!!