Ladies, listen up!
Before you find a recipe for dinner tonight - let your man do it!
It's National Men Make Dinner Day - the day when you can test out recipes on family and friends.
Basic Texas Style BBQ Dry Rub for Pork Ribs or Pork Shoulders
Chef David Creamer's Recipe
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon chili powder
1 tablespoon Cajun seasoning
2 tablespoon brown sugar
2 tablespoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon white pepper
2 whole slabs pork baby back ribs
OPTIONAL - Thick Cut Butcher Bacon, 8pcs
Preheat oven to 250 degrees
In a bowl, combine all dry ingredients and mix well.
Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down
Sprinkle and coat each side generously with the dry rub
Pat the dry rub into the meat. OPTIONAL-cover top off ribs with slab bacon. Refrigerate the ribs for a minimum of 1 hour.
Place the ribs on a baking sheet. Open one end of the foil on each slab and pour in ½ cup water/stock or favorite marinade to braise the ribs with into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid.
Bake/Braise the ribs in the oven for 2 1/2 hours
Remove bacon(if added, GREAT to throw in baked beans), then glaze with favorite BBQ sauce and broil for 2-3 min until sauce starts to caramelize. Brush a second coat of sauce on and broil second time until slightly bubbly and caramelized again.
Cut into two bone pieces, served warm
Brussels Sprout Salad
Anthony Lombardo, Executive Chef at 1789
1 # of Brussels Sprouts - shaved fine on a mandolin or with a sharp knive
1.5 cups of toasted pine nuts
3Ž4 cup of shaved pecorino toscano
1 head of Belgian Endive, cut julienne
For the dressing
4 tablespoon of grain mustard
3 tablespoon of lemon juice
10 tablespoons of extra virgin olive oil
Salt and Pepper to taste
Mix all ingredients together
The important thing about this salad is to make sure that the brussels sprouts are shaved super thin. As thin as you can possibly make them while still being able to keep them intact.
In a mixing bowl, simply mix all of the ingredients together for a nice healthy hearty winter salad.
Eating Brussels sprout raw as opposed to cooking them is much healthier because you do not lose any of the nutrients that you would when they are cooked.
Bacon Wrapped and Stuffed Pork loin
Chef Patrick Carroll at Clyde's of Reston
Serves 3-4 people
5 lbs Pork loin
1 6oz box of Stove top Stuffing, Traditional sage or Pork
2 Tbsp Butter
1 each 14.50 oz can of Swansons chicken stock
1 pound Bacon, your favorite brand
1 pound package of prepared vegetables (potatoes, celery, carrots, onions)
Casserole dish (glass pan in cubboard with handles)
Make your stove top stuffing
In a pot heat 1.5 cups of chicken stock and butter.
Bring to a boil and add the Stuffing mix.
Stir and set aside. Try not to eat it all.
Set the pan
Place the vegetables, and remaining chicken stock in the bottom of the casserole pan.
Roll Out the Pork
Run your knife slowly along the bottom of the pork loin opening it.
Imagine its a blanket that your rolling out.
Only its a delicious pork blanket.
Stuff and wrap the Piggie
With the pork rolled out place the stove top in the center and spread out equally to both sides.
Roll the pork back up like a sleeping bag.
Lay the bacon over top covering the pork loin.
Set the pork on top of the vegetables in the casserole dish.
Cover with foil and bake for 45 minutes at 350 degrees Fahrenheit.
Remove foil and Crisp up the bacon for 20 more minutes.
Pork should be cooked well done or 165 degrees Fahrenheit.
Serve in the casserole dish or slice pork and serves on dishes with roasted vegetables.
1/2 pound guanciale or pancetta
1 pound bucatini
2 cups oven roasted tomatoes*
1 cup freshly grated Parmigiano-Reggiano (about 4 ounces)
1/2 cup grated pecorino
2 tablespoons freshly chopped Italian parsley
Kosher salt and freshly ground black pepper
*For the Oven Roasted Tomatoes: Wash 1 pound of plum tomatoes, and bring a large pot of water to a rolling boil. Using a small paring knife, make an “x” incision on the tip of the tomato, and remove the core. Place the tomatoes in the water for 30 seconds, then remove them with a strainer or skimmer to an ice bath. Strain and peel them, then cut them in half lengthwise. In a large bowl, toss the tomato halves with salt, pepper, 2 whole cloves of garlic crushed but not peeled, 2 sprigs rosemary, 2 sprigs thyme, and the peeled (in strips) zest of 1 orange. Toss with ¼ cup extra virgin olive oil, and then arrange on a sheet tray, cut sides down. Roast them in a low oven at 325°F, for 2 hours, or until their color is deeply concentrated and they have softened and started to wrinkle.
Crescia Dolce Sweet Crescia
Yields 4 cresce
3 ¼ cups Italian 00 flour
2 tablespoons instant yeast or 1 ¾ oz fresh yeast
1 tablespoon sea salt
½ teaspoon freshly ground white pepper
½ cup lard for the dough, plus 1/3 cup lard for spreading
2 whole eggs
¼ cup plus 2 tablespoons whole milk, room temperature
1 quart frying oil
1 cup granulated sugar, for dusting
Porchetta Ascolana Roasted Suckling Pig
1 small suckling pig, about 8 to 10 pounds, boned
4 cups dry white wine, such as Verdicchio or Pinot Grigio
3 1/4 pounds boneless pork butt or shoulder, cut into 1/2-inch dice
Kosher salt and freshly ground black pepper
3 bunches dill
8 to 10 garlic cloves, crushed
1 3/4 pounds manteca, soft lard
For the Campari Ice
2 oz water to .75 oz Campari
Build drink over Campari ice cube in rocks glass. Stir slightly to start dilution. Garnish with a wide orange peel.
WTTG FOX 5 & myfoxdc
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