Sunday, April 26, 2015

Sriracha Baby Back Ribs

Photo courtesy of the Cooking Corner.
    Not everyone has a grill, let alone a smoker. But even without all this cooking equipment, you can still make tasty ribs right in your own kitchen, no matter the weather or time of year.
    This simple recipe relies on a good dry rub and a coating of Sriracha chili sauce for lots of flavor. Sometimes simple prep and few ingredients can be a very good thing.

Sriracha Baby Back Ribs
1 slab baby back ribs (silver skin removed)
2 T. dry rub
5 shakes liquid smoke per side
Kosher salt and ground black pepper
1/2 cup
Sriracha sauce

Preheat oven to 275 degrees. Spray coat a baking sheet. Lay large piece of foil on baking sheet. Lay ribs on foil and season both sides with dry rub, salt and pepper. Shake on drops of liquid smoke.

Wrap ribs in foil and bake for 2 hours. Remove from oven and open foil.

Spread 1/4 cup
Sriracha sauce on each side of ribs. Return to oven with foil open and continue baking another 30-45 minutes until meat is tender and has started to pull away from the bone.

Makes 1 slab ribs. Serves about 4-5.

Thursday, April 23, 2015

Asian Meatballs

Photo courtesy of the Cooking Corner.

     The girls were coming over for cards and I picked an Asian theme for the appetizers that night. I thought finger foods such as egg rolls, wontons and chicken wings would be fun or at least different. 
     I came up with the idea of meatballs coated in an Asian sauce. The meatballs turned out very moist, easy to make and they reheated well. It was also nice to keep them warm throughout the night.

Meatball ingredients.
Asian Meatballs
1 lb. ground beef
1 tsp. sesame oil
1/2 cup Panko crumbs
1/4 tsp. ground ginger
1 egg
1-1/2 tsp. garlic, minced

1/4 cup onion, minced
1 T. parsley

1/3 cup Hoisin sauce
1/8 cup rice vinegar
2 cloves garlic, minces
1 T. soy sauce
1/2 tsp. sesame oil
1/2 tsp. ground ginger

Preheat oven to 400. Spray coat a baking sheet.

In medium bowl combine all meatball ingredients until well blended.

Shape into 1 to 1-1/2 inch balls and place apart on baking sheet.

Bake for 12 minutes.

Combine all sauce ingredients in a small bowl and stir to mix well. Set aside.

When meatballs are done place in sauce bowl, working in batches and stir to cover. Place in slow cooker on low to keep warm. Pour remaining sauce over meatballs and keep warm until ready to serve.

Makes 16 meatballs. Recipe easily doubled.

Meatballs out of the oven.

Saturday, April 18, 2015

Chocolate Dipped Strawberries

Photo courtesy of the Cooking Corner.
     We had a wedding in the family a few weeks ago and then it seemed we rolled right into the Easter bunny. I've been off schedule ever since.
     Just hours before the wedding I helped the bride make one of the highlights of the dessert table, chocolate covered strawberries. This was totally out of my realm, but proved quite easy. 
     We melted the chocolate in a 3 bowl slow cooker and starting dipping and dripping (the excess chocolate). The berries were laid on waxed paper to set up while we finished the meat trays. Timing is everything. We stacked these little pretties on fancy plates, wrapped them in foil and then dashed off to dress for the ceremony.
     Everyone at the reception loved these goodies and I found a few of the kids trying to snag handfuls. This would be a nice touch for upcoming spring and summer weddings.

Chocolate Dipped Strawberries
6 quarts of large strawberries
2 lb. of chocolate, 1 white and 1 milk chocolate.

Wash berries but do not cut off tops. Spread on layers of paper towel to dry.

Melt chocolate on low, stirring often. Use a small pan in a double boiler if needed.

Dip berries in chocolate, letting them drip briefly and gently shake off excess.

Lay on waxed paper for 20 minutes or so to set up. Store in an airtight container.

Taste Of Home Recipe of the Day