These can be done on the grill or on the BBQ. Ingredients: Pork baby back ribs salt and pepper Cattleman's or other favorite BBQ sauce Instructions:
Preheat the grill or the oven to 350 Take the clear membrane off of the back of the ribs. Occasionally, it's already been done. BBQ Baby Back Ribs Membrane Removal - YouTube Salt and pepper both sides. Use four sheets of heavy duty aluminum foil (two for each side of the ribs - top and bottom), and place ribs on top of the doubled up foil. Place the other two sheets and seal the edges of all of the foil so that the ribs are inside (like a square package). Make sure that the edges are sealed well so that the ribs don't dry out. Cook meat side down first for 45 minutes. Flip and cook rib side down for 45 minutes. While still on the grill, use tongs to take the top layers of foil off. Sauce the ribs on both sides and let them sit on the BBQ to caramelize for a bit - about 5 minutes. Sauce again before serving (optional).
0 Comments
Recipe from http://www.copykatchat.com/tried-true/49392.htm Ingredients (Chicken): 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper 1 teaspoon table salt 2 pounds boneless, skinless chicken breasts , trimmed of fat 1 cup plain whole-milk yogurt 2 Tablespoons vegetable oil 2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons) 1 Tablespoon grated fresh ginger Ingredients (Masala Sauce): 3 Tablespoons vegetable oil 1 medium onion , diced fine (about 1 1/4 cups) 2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons) 2 teaspoons grated fresh ginger 1 fresh serrano chile , ribs and seeds removed, flesh minced 1 tablespoon tomato paste 1 tablespoon garam masala 1 (28-ounce) can crushed tomatoes 2 teaspoons sugar 1/2 teaspoon table salt 2/3 cup heavy cream 1/4 cup chopped fresh cilantro leave Instructions (Chicken):
Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside. Instructions (Masala Sauce): Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm. While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160ºF on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve. Recipe modified from http://www.cookinglight.com/food/recipe-finder/peanut-butter-recipes/spicy-chicken-over-rice-peanut-butter-recipe Ingredients: 1 Tablespoon peanut oil 1 cup chopped onion (about 1 medium) 1 1/2 Tablespoons minced garlic (about 4 cloves) 2 1/2 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces 2/3 cup chunky peanut butter 2 1/2 teaspoons curry powder 1 teaspoon salt 1 teaspoon crushed red pepper 1/2 teaspoon freshly ground black pepper 1 (6-ounce) can tomato paste 3 cups chopped plum tomato (about 6 tomatoes) 2 (14-ounce) cans fat-free, less-sodium chicken broth Directions:
Heat oil in a Dutch oven over medium heat. Add onion and garlic to pan; cook 5 minutes or until tender, stirring frequently. Add chicken to pan; cook 4 minutes or until chicken is done, stirring frequently. Stir in peanut butter and next 5 ingredients (through tomato paste); cook 1 minute. Add tomato and broth to pan; bring to a boil. Reduce heat, and simmer uncovered for 20-30 minutes or until slightly thickened, stirring occasionally. Ingredients: Beef shoulder trimmed of fat and cubed into 2” pieces For Marinade: One bottle of red wine Pour over beef 4 cloves of garlic 1 carrot 1 chopped onion 1 bunch of thyme For Sauce (To be made after beef has marinaded for 1-2 days): One bottle of red wine 4 cloves of garlic 1 carrot sliced into rounds 1 chopped onion 1 bunch of thyme Directions (For Marinade):
Reduce one bottle of red wine for about three minutes along with the garlic, carrot, onion, and thyme. Pour the marinade over the cubed beef. Marinade for 1-2 days. Directions (For Sauce): Preheat oven to 300ºF. Drain the meat (it will look purple from the wine) from the marinade and generously salt and pepper the meat. In a dutch oven, saute onion, thyme, and garlic. Sprinkle two tablespoons of flour after the onion has softened. Add wine and reduce another bottle of red wine for about three minutes. Add carrot Heat oil (not olive oil), and brown the meat (working in batches). Set aside and cover loosely with aluminum foil. After meat is browned, ladle some of the wine (or reserve about a 1/4 cup) into the pan to deglaze the left over bits from the browned meat. Add the remnants of the deglazed pan into the dutch oven. Add meat (along with the juices) to wine sauce and cook in the oven for 3-5 hours. Tastes best if you let it sit a day in the refrigerator and then reheat in a pot on the stove. Adjust salt and pepper seasoning to taste. This recipe was slightly modified from theclothesmakethegirl.com blog. There is less beef than the original recipe. 2 Tablespoons of coconut oil 1 cup chopped onion 4 cloves of garlic (pressed or chopped) 1-1 1/4 pound of extra lean ground beef 1 teaspoon dried oregano 2 Tablespoons chile powder 2 Tablespoons ground cumin 1 1/2 Tablespoon unsweetened cocoa 1 teaspoon ground allspice 1 teaspoon salt 1, 6 oz can tomato paste 1, 14.5 oz can fire-roasted, chopped tomatoes 1, 14.5 oz can beef broth 1 cup water Directions:
Heat coconut oil and saute onion until translucent. Stir in garlic and ground beef. In a separate bowl, combine dry ingredients, then add to the beef. Stir until well-combined. Add wet ingredients and stir until combined. Let simmer for AT LEAST two hours. |
Archives
December 2023
Categories
All
|