Korean-Style Short Ribs in a Pear Barbecue Sauce

One of my fave multi pot recipes is flanken-cut beef short ribs in a Korean-style barbecue sauce.

What, exactly makes it Korean?

I have no idea; mebbe the pear, ginger, garlic, and tamari?

I do know that it is wicked tasty, and, with the ever helpful multi pot, it all comes together in just one pan without needing much attention once you get going.

INGREDIENTS
Sauce:
•1/4 cup barbecue sauce
•1/4 cup water
•1/4 cup lower sodium tamari
•1 pear, peeled, cored, and diced
•2 tbsp brown sugar
•1 tbsp Sherry Peppers Sauce*
•2 cloves garlic, minced
•2 tsp grated ginger
•1 tsp mesquite liquid smoke
•1 tsp Sambal Oelek

Ribs:
•2 lb flanken-cut beef short ribs
•Olive oil

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

A note on the barbecue sauce: for this batch, I used Trader Joe’s Honey Aleppo Sauce, but your fave barbecue sauce will work a treat; heck, even my Arby’s Sauce!

Combine the sauce ingredients in a blender or – totally the easiest way – in a beaker with an immersion blender, until smooth, then set aside while you prep the ribs.

Note: you may need to cut your ribs in half to fit in the multi pot.

Add one tablespoon of olive oil to the multi pot and set it to sauté.

When hot, add the short ribs – you will more than likely need to do this in stages – and brown for two minutes. Turn over and brown the other side for two minutes more. Transfer to a paper towel lined platter and repeat until all of the short ribs have been nicely browned.

Turn the multi pot off and allow to cool a bit so that you can wipe any fat out of the pot.

Pour the sauce into the pot, then add the browned ribs, lock the lid in place, and set for High Pressure Cook for 25 minutes.

Now would be a good time to start your sides; I made yellow rice and asparagus with garlic sauce.

Once the pressure cook cycle is finished, place a kitchen towel over the valve and quick-release the pressure.

Remove the ribs to a platter and keep warm.

Set the multi pot back to simmer or sauté (mine does this bit better on sauté), bring the sauce to a boil and cook until reduced and thickened.

Pour the sauce over the ribs and serve.

I went with vaguely Asian-style sides because my husband does not care to mix genres, but mashed potatoes makes for a mighty fine side for these ribs, too.

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Dutch Apple Cake

While the rest of the universe is seeking out pumpkin spice everything, allow me to offer a warm slice of Dutch Apple Cake for your consideration as a truly autumnal treat.

Warmed in the ‘wave just before serving with a smidge of whipped cream and some caramel syrup, it is hard to beat, and pretty darned simple to toss together, so, bonus! I came across the recipe in a faceplace group called… of course… Recipe Clippings, which features found, older recipes, and believe that it is a keeper.

INGREDIENTS
Cake:
•1 cup vegetable oil
•3 eggs
•2 cups sugar
•1 tsp vanilla
•2 cups flour
•1 tsp baking soda
•1 tsp cinnamon
•1 tsp allspice
•1/2 tsp salt
•4 cups apple slices
•1 cup chopped nuts (optional)

Glaze:
•1-1/2 tsp butter, softened
•3 oz cream cheese, softened
•3/4 cup confectioners’ sugar
•1 tsp vanilla

Heat your oven to 350º and apply cooking spray to a 13×9 inch baking dish.

Note: do not try and swap out another cake pan (like a bundt) for this recipe; the batter is wicked thick and sticky, and, even baked, you are gonna get a kindofan ooey-gooey cake that will need to be kept in the pan.

The original recipe said to beat the eggs and the veggie oil until frothy. Well, I tried that with my stand mixer on high for several minutes, and I never came close to “frothy,” so don’t stress about that bit, just beat them well, and then stir in the sugar and vanilla.

Whisk the baking soda, cinnamon, allspice, and salt into the flour in a small bowl, then stir into the egg mixture until well mixed.

Fold in the apple slices and nuts, if your are using them, into the batter – it will be thick and sticky – and transfer to the prepared 13×9 baking dish.

Bake for one hour.

While the cake is baking, whip the butter, cream cheese, and vanilla together, and then add the confectioners’ sugar and stir until nicely blended and creamy.

Spread this glaze over the cake immediately after you pull the cake from the oven.

And there you have it… a nicely spiced, not too, too fussy to make taste of fall.

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Pork and Shrimp Soul Rolls

A long time ago – at least two behemoth televisions back – Coolio appeared on the Food Network in Celebrity Cook-Off and made Soul Rolls for one challenge.

Coolio’s were filled with ground turkey and fried; mine have evolved into a variety of fillings, and I have long since given up frying for brushing each roll with a bit of olive oil and then baking until golden and just a bit on the crispity side.

They are very, very good.

And, pretty easy to make, so, let’s!

INGREDIENTS
•2 pkg egg roll wrappers
•1 lb ground pork
•2 cups diced sweet onion
•1/2 lb raw, peeled shrimp, chopped
•1-1/2 tsp Seasoned Salt
•1 tsp ground black pepper
•1/2 tsp Aleppo pepper
•1 tsp garlic powder
•1 tsp paprika
•1 tsp dried parsley
•1 tbsp Sherry Peppers Sauce*
•1/2 pint Pepper Relish
•1 bag coleslaw mix
•2 cups shredded cheese
•Olive oil

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

Add one tablespoon of olive oil to a large pan over medium high heat and, when warm, add the ground pork and onion and cook, stirring and breaking up the pork, until mostly cooked through.

Stir in the chopped shrimp, seasonings, Sherry Peppers Sauce and pepper relish and cook, stirring often, for another five minutes or so, until the shrimp is fully cooked and any pan juices have been reduced.

Remove from the heat and set aside to cool.

When ready to make your rolls, heat your oven to 350º and apply cooking spray to a rack set into a rimmed baking pan.

Note: you will need to use two pans, or, bake your Soul Rolls in two batches. Either way works, because you can make these ahead and rehet just before serving.

Arrange a small board on the counter with the egg roll wrappers, cooled filling, coleslaw mix, shredded cheese, and a small bowl of water all at hand.

To make a roll, place an egg roll wrapper on the board on the diagonal, then add one or two tablespoons of the cooled filling.

Top with some of the coleslaw mix and, finally, the shredded cheese.

Pull the bottom of the wrapper up and over the filling, tightening the roll up a bit as you do, then fold each of the sides in over the filling.

Finally, dip your finger into the small bowl of water and moisten the top tip of the egg roll wrapper – this will help to seal the roll.

Finish rolling the roll over that moistened tip and transfer, seam side down, to the prepared rack in the baking pan.

Repeat with the remaining egg roll wrappers and filling coleslaw mix, and cheese – you will end up with about 30 Soul Rolls total.

Brush the top and sides of each roll lightly with olive oil and bake for 25 minutes, until golden brown.

Serve immediately with your dipping sauce(s) of choice. For this batch I made this sauce based on Dorothy Lynch Salad Dressing; but plum sauce, or barbecue sauce combined with a bit of pineapple juice, or even this Zippy & Sweet Mustard would also be pretty nice options.

You could also cool your soul rolls, then cover and stash in the fridge until ready to serve and reheat in a 350º oven for 10 to 15 minutes, until warmed through.

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Dorothy Lynch Dressing, and a Nifty Dipping Sauce

I was reading a novel; it was set in Nebraska, or one of the characters was from Nebraska, and something called “Dorothy Lynch Salad Dressing” was mentioned.

So, of course, I looked it up… and found, on allrecipes.com, a recipe claiming to be “like” Dorothy Lynch dressing, and it was said to be most excellent on taco salad.

So, I made it, and cut back on the sugar called for (by two thirds), and it was OK (I need to work on it a bit), but, it made for a

pretty nifty dipping sauce for shrimp and pork Soul Rolls.

Note: this dressing uses condensed tomato soup, so it can not be considered gluten-free.

INGREDIENTS
Dorothy Lynch Dressing:
•1 (10.75 ounce) can condensed tomato soup
•1 cup vegetable oil
•1/4 cup white sugar
•1/2 cup white vinegar
•1 tsp dry mustard powder
•1 tsp Seasoned Salt
•1 tsp celery seeds
•1/4 tsp coarsely ground black pepper
•1/8 tsp garlic powder

Dorothy Lynch Sauce:
•1 cup Dorothy Lynch Dressing
•3 tablespoons apple cider vinegar
•1/4 cup Hot Honey
•1/4 teaspoon ground mustard

Dipper Sauce:
•1 cup Dorothy Lynch Sauce
•1/2 cup Barbecue Sauce
•1/4 cup sweet chili sauce

Make the Dorothy Lynch dressing by combining all the ingredients together in a blender jar and blend until nicely emulsified and creamy.

Note: an immersion blender and a large beaker works a treat here.

You will have almost a quart of dressing.

Next, make the Dorothy Lynch Sauce, which is a dipping sauce based on one from a restaurant chain I, personally, will not go to.

Whisk one cup of the Dorothy Lynch dressing with the cider vinegar, hot honey, and dry mustard and transfer to a 12 ounce container.

Cover the dressing and sauce and stash in the fridge until needed.

As I noted above, the dressing was OK; as was the sauce. I think they need a bit more dry mustard and mebbe tomato sauce in place of the tomato soup, or perhaps even a non-condensed, gluten-free tomato soup.

Still and all, I made a dipping sauce that worked out pretty well by whisking together the Dorothy Lynch Sauce, Barbecue Sauce, and sweet chili sauce.

Transfer to a jar, cover, and chill until needed for those Soul Rolls…

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Air Fryer Lemonade Chicken Thighs

I had everything needed to make a batch of one of our new(ish) grilled faves, Lemonade Marinated Chicken, but, the weather was not conducive to my husband stepping outside to light the grill, so…

quicklikeabunny, I went to da Google, and, da Google provided.

Specifically, with the temps and times to air fry bone-in chicken thighs. I figured my addition of a tasty lemonade marinade was just a courtesy detail, and all would be well.

It was – the chicken turned out as well as it does on the grill and, while I did have a bit of extra scrubbing of my air fryer basket later, I am pretty confident that a strip of parchment paper placed under the chicken in the air fryer basket would go a long way of keeping things easier to clean.

INGREDIENTS
Marinade:
•2 cups lemonade
•2 cloves garlic, minced
•2 tbsp Dijon mustard
•1 tbsp Sherry Peppers Sauce*
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
•1 tsp dried oregano
•2 tsp dried onion
•1/4 tsp cumin
•1/4 tsp Seasoned Salt
•1/4 tsp black pepper
•1/4 tsp Aleppo pepper

Chicken:
•4 bone-in chicken thighs
Arby’s Sauce (optional, but nice)

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

Whisk the marinade ingredients together until nicely blended, then pour over the chicken to cover; cover tightly, and stash in the fridge for a few hours or, always more better, overnight, taking the time to turn the chicken over once or twice, if you think to.

Once ready to cook, preheat your air fryer to 380º for five minutes or so.

Note: some air fryers do not need to be preheated, but, if you plan to do this with one of those slide-in baskets that makes the air fryer engage and you choose to use that strip of parchment paper I mentioned, do not add the parchment until you add the chicken.

Remove the chicken from the marinade (save the marinade!) and arrange, skin side down, on your air fryer basket. If you like, give each piece a drizzle of Arby’s Sauce, then pop into the hot air fryer for twelve minutes.

While the chicken is in the air fryer, transfer the marinade to a 2-1/2 quart sauce pan and bring to a boil over medium high heat.

Simmer, stirring often, for twenty minutes or so, until the sauce has reduced, thickened, and turned this lovely deep golden brown color. Keep warm while you finish the chicken.

After twelve minutes in the air fryer, remove the chicken and turn so that they are now skin side up.

Really, if you have it, do give each thigh a drizzle of that tasty Arby’s Sauce.

Return to the air fryer for ten minutes more, until the skin is blackened in places (just like on the grill!) and an instant read meat thermometer inserted into the thickest part of the largest chicken thigh reads 165º.

Crispity skin, tender and tasty insides, these thighs were like Mary Poppins, practically perfect in every way.

We had ours with Sautéed Asparagus and yellow rice.

Oh! And that lovely cooked down marinade sauce drizzled over all.

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Sautéed Asparagus and (Bonus!) Scampi

We’ve been doing food kit dinners a couple of times a week for a while now and, while it is nice not to have to think about what I am going to make for dinner, it is also nice to learn new ways to prepare stuff.

Such as, my default way to cook asparagus has been to blanch it; who knew it is also wicked tasty cut into pieces and sautéed?

Which got me to thinking one evening as I was preparing a non food kit dinner – shrimp scampi.

Now, I was still kinda cheating, because the scampi was frozen, and all I had to do was sauté it for eight to ten minutes on top of the stove, which, by a strange coincidence, is exactly how you prepare the asparagus!

INGREDIENTS
•1 box frozen shrimp scampi
•1 bunch asparagus

Note: if you don’t have frozen scampi and just want to make the asparagus, just add one tablespoon of oil to a hot pan and add the asparagus and 1 pinch of salt and pepper and cook.

Wash the asparagus, remove the woody ends, and cut the stalks into one inch pieces.

Add the shrimp and the asparagus pieces to a hot pan over medium heat and cook, stirring often, until the shrimp is cooked through and the asparagus is lightly charred and tender.

Serve as you will.

We loved ours over Trader Joe’s pesto tortellini with air fried garlic toast.

So, yeh, an almost totally packaged meal; but it most certainly did not feel like one.

 

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Arby’s Sauce Ribs

Last year, I discovered Arby’s Sauce, and now, I almost always have some in the fridge; for burgers and beef, sure, but…

it also works a treat on grilled pork ribs, and, I am sure, chicken, too.

One batch of Arby’s Sauce will be more than enough for two nicely sized racks of ribs, multiple burgers, and, no doubt, a nice assortment of those chicken pieces I am thinking of trying – mebbe Lemonade Marinated thighs?

INGREDIENTS
Arby’s Sauce:
•1/2 cup ketchup
•1/2 cup water
•2 tbsp Heinz 57 Steak Sauce
•2 tsp brown sugar
•2 tsp white vinegar
•1 tsp hot sauce
•1/4 tsp onion powder
•1/4 tsp garlic powder
1/4 tsp kosher salt
•1/4 tsp black pepper
•1/4 tsp Aleppo pepper
•1/8 tsp white pepper
•1/8 tsp allspice

Ribs:
•1 or 2 racks of pork ribs
•Your seasoning blend of choice

Combine the Arby’s Sauce ingredients together until well blended, then stash in the fridge – I like to use a squeeze container.

Heat your oven to 350º and arrange your ribs in a single layer in a large baking pan. For this single batch, I cut one rack in half to fit it in a 13×9 glass baking dish.

Season with your spices/spice blend of choice; I went with this chipotle & roasted garlic blend from the market.

Cover the baking dish tightly with foil and bake for 75 minutes, until the ribs are cooked through and tender.

Remove the cover and, now, you have a choice… drain and discard any pan liquids, then apply the Arby’s Sauce directly to the ribs and return to the oven, uncovered, for another 30 to 45 minutes; or…

transfer the ribs to a hot grill and finish there, applying Arby’s Sauce as you like.

Nice ribs!

And, a perfect accompaniment to Air Fryer Corn on the Cob, in case you were wondering.

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Air Fryer Corn on the Cob

A friend has posted on teh faceplace a couple of times, now, about how nicely her air fryer makes corn on the cob and, well…

I had been meaning to try it, but the ole wrapped in foil with seasoned butter and tossing it on the grill kept winning.

Then, we got one of those food kits that featured baked sweet potato wedges and corn on the cob with olive oil.

The sweet potato fries were… ok, but…

The corn was excellent! And easy! And so, I resolved to, finally, try it in the air fryer.

Deeelicious! And ready in under 20 minutes, so, why would I not make this all the time?

INGREDIENTS
•4 ears of corn, husked
•1 tbsp olive oil
•1/2 tsp Seasoned Salt
•1/2 tsp black pepper
•Butter, for spreading (optional)

Note: depending on the size of your air fryer basket, you may need to cut each ear of corn in half to fit.

Heat your air fryer to 370º and whisk the Seasoned Salt and black pepper into to olive oil in a flat-bottomed dish.

Roll each ear of corn in the seasoned olive oil and arrange in a single layer on your air fryer basket.

Cook for seven minutes, then turn the corn over and cook for another six to eight minutes, until the corn is tender and nicely browned in places.

Serve.

If you like, pass butter to spread, but, really, these are pretty tasty just as they are.

 

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Key Lime Margarita Mimosas

One of our fave places in the city is Frontera Grill, one of Rick Bayless’ always booked, always tasty Mexican restaurants.

And my fave drink at Frontera is thier Margarita Mimosa, which goes as well with dinner as it does brunch.

It also, in this, my version, works a treat at a gathering of friends at home for food and conversation and dreams of someday, with luck, all gathering to slouch about the French Quarter and eating all the food.

And, of course, drinking all the drinks; but, for now, let us stick to this, my Key Lime Margarita Mimosa.

INGREDIENTS
Sour Mix:
•1 cup water
•1 cup sugar
•1 cup lemon juice
•3/4 cup Key lime juice

Margarita:
•1-1/2 cup tequila
•3/8 cup (6 tbsp) Cointreau
•1 cup orange juice
•1 cup Sour Mix

Mimosa:
•Chilled Margarita
•Sparkling wine

Note: this will make enough for five or six Key Lime Margarita Mimosas; for our gathering, I doubled the recipe and had two bottles of Key Lime Margarita stashed in the fridge to make mimosas. Leftover sour mix can be kept in the fridge for a week or two.

First things first, make a simple syrup by stirring the sugar into the water in a medium pan over moderate heat.

Stirring often, cook until the sugar has totally dissolved into the water, leaving you this crystal clear syrup.

Remove the simple syrup from the heat and set aside to cool completely.

Once the syrup is cooled, you can make your sour mix by stirring in the lemon juice and Key lime juice and mixing well.

You can stash this in the fridge until needed, or, do as I did and make your Key Lime Margaritas and have them at the ready in the fridge, nicely chilled and ready for sparkling wine.

Note: most any sparkling wine will work, but I find that, for my taste, extra dry is best.

Combine the Key Lime Margarita ingredients together in a large pitcher and chill until needed.

When ready to serve, pour some of the Key Lime Margarita into a glass, then top off with your chosen sparkling wine.

Delicious. Not the same as dining out at Frontera, but still quite nice.

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Beer Brats

So, YEH. I have a confession.

And it’s a big ‘un (for these parts, anyway).

I could really take or leave – and usually would choose to leave – brats.

Unless…

they’ve been boiled in beer and butter and onion prior to being grilled. Then, they are a mighty-fine dinner on a lightly toasted French roll with mayo, mustard, and stuff.

Good thing it’s an easy-peasy method…

INGREDIENTS
•36 oz beer
•1 large sweet onion
•1/2 stick butter
•12 brats – or your sausage of choice

Note: I scaled back the recipe this time, because it was just the two of us, and I only used five Polish sausages.

Chop the onion coarsely and add to a large pot with the butter.

Add your brats (or Polish, or whatever type of sausage you’ve chosen) and pour on beer to cover the sausages.

Bring to a boil, then reduce the heat and simmer until the brats (or Polish, or whatever type of sausage you’ve chosen) are cooked through.

Remove the sausages from the cooking liquid, but don’t toss that liquid just yet!

Add the cooked sausages to your prepared grill and cook until you have nice markings on all sides. Go ahead and add some of the onion slices and mebbe a drizzle of the beer and butter liquid while grilling.

This last bit is an option, but a nice one, I think… just before pulling your brats (or Polish, or whatever type of sausage you’ve chosen) off the grill, top ’em with a bit of cheese, in this case a nice Provolone and let it melt before serving.

 

 

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