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Barbequed Beef Ribs

After a couple of failed attempts at making beef ribs, I was a little hesitant to try again but since I had already purchased them I decided to take a chance and try again. I read up on different methods of cooking beef ribs as much as I can. From what I gathered, the primary difference in cooking beef ribs (pork doesn’t seem to be as bad) is getting the connective tissue to soften and melt into the meat to make it tender, almost falling off the bone. I really wanted a one-stop recipe without having to boil them first; it was a super hot and humid day and I didn’t want the extra heat and humidity in the house! I found a few recipes that baked the ribs in foil pouches, sealing in the flavours from the dry rub that was applied the night before. Bingo! But just in case the beef ribs failed again, I repeated the recipe with pork ribs and they were just as good!

The spice-blend can be altered to your preference. Or even use a bulgogi rub, or a tandoori rub, to change it up entirely! I love that the ribs steam in the pouches with the spice rub, sealing in the flavours. To be honest, you really didn’t need the BBQ sauce at the end, but it did allow the meat to caramelize and not dry out. This recipe will definitely be repeated before the summer ends.

Barbequed Beef Ribs

Serves 2-4 people

Ingredients:

  • 1.5 kg beef ribs
  • 30 mL olive oil
  • 12 g granulated garlic
  • 10 g dehydrated onion
  • 5 g chile powder
  • 35 g brown sugar, packed
  • 5 g smoked paprika
  • 10 g paprika
  • 5 g smoked sea salt
  • 2  g oregano
  • Your favourite BBQ Sauce (I used about 125 mL)

Directions:

  1. Remove the membrane from rib backs and cut the ribs to a length that will fit all of the ribs in your BBQ without overlapping.
  2. Combine all of the spices in your spice grinder and grind to a fine powder; add the oregano and stir well. Place the ribs in a zip-lock bag and pour in the spice mix. Rub the spice mix into the ribs well and refrigerate for a couple of hours or overnight.
  3. Preheat the BBQ to 250° F with indirect heat (we used our Medium-sized Big Green Egg with a cast iron diverter and stacked grills).
  4. Lay a long piece of foil on the counter. Lay each rib section onto half of the foil so it doesn’t overlap, fold over the length of foil and seal the edges so it is entirely contained. Repeat until you have all the ribs in the foil pouches.
  5. Place pouches on the grill with indirect heat and cook for 3.5 to 4 hours or until ribs are fork-tender and almost falling off the bone (ribs will cook at different rates depending on the thickness and whether they are beef or pork, so check around 3 hours). Remove the ribs when they are ready (at this point, you may hold them in a warm oven on a baking sheet in their pouches).
  6. Increase the BBQ temperature to 375° F and remove the diverter so heat is now direct.
  7. Carefully remove the ribs from the pouches and brush them with your favourite BBQ sauce. Place the ribs directly on the BBQ and grill until the sauce is slightly caramelized, sticky and delicious. Serve immediately.

These beef and pork ribs turned out fantastic!

I remember seeing these tasty morsels a few years ago and was intrigued by the tapioca flour ingredient but I soon forgot about them. Recently, we were watching America’s Test Kitchen and by fluke, they were making a batch which reminded me how much I had wanted to make them. These days, more and more of our friends have become gluten intolerant or simply wish to reduce their gluten intake so this recipe comes at the right time. Plus the weather is perfect for cocktails on the back deck while the sun moves across the sky for its exit. I’ve made a few adjustments to the original recipe and have converted it to metric weight measures because that is my preference for baking.

We loved these little cheesy dough balls and you can bet that I will make them again and again. I hope you try them too.

Would you care for a few with your cocktail?

Brazilian Cheese Bread (gluten-free, lactose-reduced)

Makes 50-60 little balls. For the original recipe, please click here.

Ingredients:

  • 390 g tapioca flour (starch)
  • 2 g baking powder
  • 10 g plus 2 g salt, divided
  • 2 eggs, plus 2 egg yolks, divided
  • 200 mL lactose-free milk
  • 25 g unsalted butter
  • 115 mL grapeseed oil (any vegetable oil)
  • 212 g sheep’s milk semi-firm cheese

Directions:

  1. Combine tapioca flour, baking powder and salt and mix well in the large bowl of your stand mixer.
  2. In a small saucepan, heat until just boiling the milk, butter and grapeseed oil.
  3. While mixing the flour on low spead, add the hot milk solution and beat well for about 3 minutes.
  4. Add the eggs one at a time and beat for about 8 minutes or until dough is shiny and smooth.
  5. Add the cheese and mix for about 1 minute.
  6. Preheat the oven to 450° F. Prepare a baking sheet by lining it with damp parchment paper. Put the baking sheet on top of another baking sheet (these little breads tend to burn on the bottom so insulating the bottom will help them bake more evenly).
  7. Scoop out 15 mL spoonfuls the prepared baking sheet. It’s easier if you dip your scoop into water each time. Shape into little balls.
  8. Combine the egg yolk with the 2 g salt and mix well.
  9. Brush the egg yolk mixture on top of each dough ball and bake until tops are golden and crusty 18-20 minutes. Turn the pan around for the last 5 minutes of baking.
  10. Refrigerate the dough while baking the first batch. Repeat making little balls of dough until finished.
  11. Cool for 10 minutes and serve.

Notes:

  • Check the saltiness of the cheese you use, and adjust the salt measurement accordingly. I found America’s Test Kitchen recipe was a little saltier than I like.
  • I used Starkey and Hitch goat’s milk gouda in this recipe.
  • America’s Test Kitchen found the dough too sticky to work with so they rested the dough in the refrigerator for 2 hours before baking. I did not find the dough too sticky so I skipped that step (it’s about the same as choux pastry) .
  • The recipe is as easy as making choux pastry but the texture is quite bready.
  • Freeze in a zip-lock baggy. To reheat frozen balls, bake them at around 275° F until defrosted and warm.

Japanese Pancake

I tend to crave light Asian flavours and textures during the summer heat and when I saw my dear friend Sissi post about Japanese pancakes again, I had to try them. They are filled with lightly cooked cabbage, topped with soft, earthy mushrooms and garnished with a spicy-sweet mayo. I have to admit, they are rather moreish and even JT got out his phone to add this dish to the list of “What to eat, when we have no idea on what to eat!” I cheated and used packaged shredded cabbage and I think if I had shredded the cabbage in a finer texture, it would have been even more pleasurable. Sissi gives some wonderful pointers about these unique savoury pancakes.

Serve these delicate, delicious pancakes with your choice of sauce, the options are endless.

Japanese Pancakes

Serves 2 luncheon-size pancakes

Ingredients:

  • 60 g onion
  • 100 g cabbage, thinly shredded
  • 50 g black oyster mushrooms, thinly sliced
  • 40 g “00” flour
  • 2 g baking powder
  • Salt to taste
  • 1 egg
  • 100 mL chicken stock
  • 10 g roasted garlic

Directions:

  1. Sift the flour and baking powder together. Set aside.
  2. Whisk the egg, chicken stock and roasted garlic together then add the flour and baking powder and salt, if using. Whisk until smooth. Set aside.
  3. Combine the onion and cabbage and mix well. Pour the batter over cabbage mixture and toss until coated and cabbage sticks together.
  4. Heat a small frying pan with a small amount of oil so the batter won’t stick. Scoop half of the batter into the pan, distributing evenly. Arrange half the mushrooms on top and press gently into the pan.
  5. Cover and cook the pancake until side 1 is golden, flip gently and cook covered until side 2 is golden and the inside has set, about 5-7 minutes.
  6. Serve hot garnished with thinly sliced green onions, black sesame seeds and sweet and spicy mayo.

My sweet and spicy mayo is simply about 15 mL mayonnaise with a dash of sriracha sauce and honey, mix well and pipe through a fine hole in a ziplock baggy.

Summer has finally rolled in along with the humidity that comes along for fun. I get tired of the humidity but I won’t complain, winter is just around the corner and I’ll be longing for the sunshine and heat soon enough. I am constantly looking for cool summer dishes that don’t need a lot of heat or kitchen time and this salad fits the bill. Shirataki noodles are an acquired taste, they have an unusual aroma straight out of the package and the texture can be a bit off-putting. But once you get the taste for it, it’s really addictive. I love the fresh ingredients that we toss in with the noodles, it’s a wonderful summer meal. And it’s very little effort other than marinating the noodles overnight. The marinating helps manage the strong aroma of the noodles.

Shirataki Noodle Salad

A KitchenInspirations Original Recipe

Serves 2 as mains or 4 as sides

Ingredients:

  • 1 package shirataki noodles (about 200 g)
  • 30 mL dark soy sauce
  • 30 ml rice vinegar
  • 15 ml hoisin sauce
  • 25 mL sesame oil
  • Coleslaw
  • Salad shrimp
  • 30 mL rice vinegar
  • 5 mL honey
  • 15 mL toasted sesame oil
  • 15 mL soy sauce
  • Sesame seeds and green onion for garnish

Directions:

  1. Rinse the noodles 5-6 times in cold water.
  2. Combine the soy sauce, rice vinegar and hoisin sauce and mix well.
  3. Pour over the rinsed noodles and turn several times until well coated.
  4. Refrigerate overnight.
  5. Strain and stir fry the noodles in the hot sesame oil until most of the moisture has dried off, some bits can be crunchy.
  6. Allow to cool completely.
  7. Toss the noodles with the coleslaw and shrimp. Set aside.
  8. Make up the dressing by combining the second rice vinegar, honey, toasted sesame oil and soy sauce and mix well.
  9. Pour over the salad and garnish with sesame seeds and thinly sliced green onions.

This salad is quite versatile, in the photo below, I had some shredded spinach in the fridge so in it went!

This salad has a lite marinade and I used shredded BBQd chicken.

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You may have noticed that I missed a post last week, I am sorry but things came to a head as the renovation is slowly completing. We have moved in but there are still a few minor things that need finishing and our Contractor is doing relatively well to get them done, at a snail’s pace! Of course, everyone will say that but we are tired. I’d like to get all my clothes into the new closet and wall units. Get’er done, as they say!

Light, cheesy, delicious with a touch of sweet corn.

I saw this awesome recipe in the LCBO’s latest Food and Drink and I really wanted to make it. We invited my SIL over for lunch to show her the reno and what perfect opportunity to make a fancy Al Fresco lunch. I already had everything in my pantry, even the BBQ’d corn kernels (they were in the freezer) and it was so easy. This one was actually my test run and it turned out very well. I think the only thing I’d change is to add a little crispy bacon because who doesn’t love bacon!

Sweet Corn and Gruyère Soufflé

For the original recipe, please click here.

Makes 500 mL of soufflé batter, I used 2x 250 mL ramekins for this shot.

Ingredients:

  • 15 g unsalted butter, plus extra for greasing ramekins
  • 4 g Parmesan, finely grated
  • 60 g cooked sweet corn kernels
  • 60 g bacon, crispy
  • 30 g Gruyère, grated
  • 6 g finely chopped chives (about 1 bunch)
  • 6 g flour
  • 95 mL milk
  • 2 large eggs, separated
  • pinch salt (I forgot this and JT wasn’t the wiser, cheese has a lot of salt and so does Dijon, so be careful)
  • 30 g Dijon mustard

Directions:

  1. Preheat the oven to 400° F. Butter the ramekins and sprinkle the parmesan into it to coat the sides and bottom, knock out excess (save to sprinkle on top). Set aside.
  2. Combine the corn, gruyère and chives and mix well. Set aside.
  3. Melt the butter over low heat and add the flour, whisking until it is lightly toasted. Drizzle in the milk while whisking and cook for 2 minutes to create a smooth sauce. Add the salt.
  4. Remove from the heat and add the egg yolks and Dijon mustard and whisk until smooth.
  5. Pour the hot liquid into the corn mixture and mix well.
  6. Beat the egg whites until stiff and fold about 1/3 into the corn mixture to loosen. Fold in the remainder evenly.
  7. Pour into the prepared ramekins and smooth out the top with an offset spatula (I did not do the latter on first try). Bake in a hot oven for 30-35 minutes or until nicely risen and golden. Serve immediately.

Pull up a chair and dig in.

At the time I wrote this post, the last week of June, we were still not finished our renovation. Someone mentioned it might be because of my treats. Whatever the reason, it is rather frustrating. A trade might come in for a few hours and then leave. I can see other things that can be done in the meantime, but it’s usually just one thing at a time. Our last reno was the same, so I guess it is “normal”. Still frustrating.

In the meantime, I am scouring the web for new recipes and this one stood out for me. My friend Liz of That Skinny Chick that can Bake is my GoTo for outrageous treats. Her blog is filled with decadent sweets, beautifully presented and photographed. As I was cruising through her beautiful blog, I came across her Caramel Butter Squares and WHAM! I knew what my next treat would be. Plus I had a jar of Argentinian Dulce de Leche in my pantry, it was a done deal.

I converted Liz’s recipe to metric measures because I find it much easier. The Dulce de Leche caramelizes in some parts and is a bit runny in others. It really is dreamy. We will see how the guys like it.

Douce de Leche Butter Squares

For original recipe, please click here.

Ingredients:

  • 227 g unsalted butter, at room temperature
  • 100 g sugar
  • 100 g powdered sugar
  • 15 mL vanilla
  • 280 g flour
  • 8 g salt
  • 230 g Dolce de Leche sauce

Directions:

  1. Preheat the oven to 325° F. Prepare a 23″ x 23″ cm (9″ x 9″) pan by lining with parchment and spraying with non-stick spray.
  2. Cream the butter with the sugars until fluffy. Beat in the vanilla.
  3. Beat in the flour and salt on low speed until entirely incorporated.
  4. Portion about 1/2 of the flour mixture into the bottom of the pan and press evenly to all sides. Bake for 20 minutes. Refrigerate the remaining pastry.
  5. After you have baked the base pastry, pour in the Dolce de Leche sauce and spread evenly with an offset spatula. Crumble the remaining pastry onto the top, being careful not to cover entirely.
  6. Bake for an additional 25-30 minutes or until the topping is golden.
  7. Allow to cool completely and cut into squares or bars.

Notes:

  • Liz’s recipe calls for an 8″ square pan, but I had quite a bit of pastry left over so I upped it to 9″. In fact, the second time I made this, I used a 9″ x 13″ pan and it was excellent.
  • You may use premium caramel sauce, as Liz’s recipe does.
  • You may also use 300 mL caramelized sweetened condensed milk. Learn how to make caramel from sweetened condensed milk here.
  • Liz also has a recipe that includes chocolate chips.

For these squares, I used Caramelized Sweetened Condensed Milk. They were pretty darned tasty.

Béarnaise Sauce

Happy Canada Day!

JT celebrated a birthday in mid-June and we always do something special. This year, instead of going out for dinner, he requested a Steak Dinner with a Baked Potato, Grilled Caesar Salad and Béarnaise Sauce; I also I baked him flourless chocolate cake with cherry sauce and whipped cream. JT cooked up the steak on the Big Green Egg while I made the baked potato, Caesar Dressing and Béarnaise sauce. It was a huge success and the Béarnaise was so tasty against the earthy meat.

Béarnaise Sauce

Ingredients:

114 g unsalted butter, cut into 1/2″ cubes
30 g minced shallots
Kosher salt and freshly ground black pepper
30 mL Champagne vinegar or white wine vinegar
2 large egg yolks
15 mL (or more) fresh lemon juice (we used 25 mL)
15 mL finely chopped fresh tarragon

Directions:

  1. In a small, heavy bottom saucepan, melt 15 g butter and add the shallots, a small amount of salt and stir to coat. Add the vinegar and reduce heat and cook until the vinegar has evaporated (about 3-4 minutes). Reduce the heat and continue to cook until the shallots have softened (about 5 minutes). Transfer shallots to another vessel and allow to cool.
  2. Warm the blender vessel with hot water and set aside.
  3. In a small saucepan, melt the butter and heat until foamy. Transfer to an easily pourable vessel, like a measuring cup.
  4. Pour the water out of the blender and dry well. Add the egg yolks, lemon juice and about 15 mL water and purée the mixture until it is smooth. Continue to run the blender and slowly pour in the hot, melted butter in a thin stream, omitting the milk solids at the bottom of the container. Blend until you get a smooth, creamy sauce (about 2-3 minutes). Taste for seasoning, I added more lemon at this point and blended a bit more.
  5. Pour the sauce into the shallot reduction and stir well. Serve at room temperature.

Note:

  • The egg yolks cook somewhat with the hot butter but to avoid any issues, it’s best to use pasteurized eggs.

German Chocolate Cake, isn’t German at all!!

Later that week, we had dear friends for dinner so I baked a cake for JTs birthday. I saw this German Chocolate Cake on my friend Liz’s blog and knew I had to make it. It has a lot of ingredients but the recipe is easy to follow and it’s delicious. But be warned, it has 3.5 cups of sugar and 3/4 lb of chocolate, so you really need a crowd to share it with.

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