Tag Archives: Steven Raichlen

Chinatown Baby Back Ribs

Chinatown Baby Back Ribs

Whenever Matt and I travel to another city, one of our top priorities is always Find The Chinatown. Every success has richly rewarded us with a delicious meal, and occasionally we’ll conclude that the Chinatown meal was one of the best of the trip. All this hunting may seem silly seeing as we live in a city that boasts not one but two huge Chinatowns (and I somehow managed to live in New York for about five years before I found out about the second one. It’s okay to judge me; I judge me), but I suppose the heart (or in this case the stomach) wants what it wants.

Chinatown Baby Back Ribs

While I do love the bustling, crazy enormity of New York’s Chinatowns, particularly the Manhattan locale, I’ve found that the smaller ones grab me more. My hands down favorite is London. The neighborhood restaurants specialize in duck, and that meal was one of the best I’ve had in my life. (They took a Peking duck, chunked up the meat, then coated it in egg whites and deep fried it, then coated it in some kind of sauce I’d never tasted before. No words for it.)

Chinatown Baby Back Ribs

I also had quite a memorable trip to Boston’s Chinatown, where I ended up attending the University of Humiliating Hard Knocks, majoring in White Girl Doesn’t Know How to Properly Use Chopsticks when I ordered a whole duck leg in broth. Delicious, don’t get me wrong. Also, an embarrassing mess.

Chinatown Baby Back Ribs

I think next time I should stick to ordering these classic Chinese lacquered ribs, which don’t require chopsticks, thus saving my dignity, and my lap! Or, I can practice my chopsticks skills more; or I could just make these at home. The code has been cracked (thank you Steven Raichlen!) – these are authentic and easy and just all around incredible. A wonderful trip down our Chinatown memory lanes. Enjoy!

Chinatown Baby Back Ribs

Source: just slightly adapted from Ribs, Ribs, Outrageous Ribs by Steven Raichlen

½ cup hoisin sauce
¼ cup granulated sugar
¼ tsp Chinese five-spice powder
¼ cup soy sauce
2 ½ tbs Chinese rice wine or dry sherry
1 ½ tbs Asian dark sesame oil
3 garlic cloves, peeled and gently crushed
3 slices fresh ginger, peeled and gently crushed
2 scallions, thinly sliced, white and green parts divided
1 rack pork baby back ribs, trimmed

Place the hoisin, sugar, and five-spice powder in a nonreactive mixing bowl and whisk to mix. Add the soy sauce, rice wine or sherry, and sesame oil and whisk until the sugar dissolves. Stir in the garlic, ginger, and scallion whites. Set one-third of the marinade aside to make the sauce.
Place the ribs in a nonreactive roasting pan or baking dish just large enough to hold them. Pour the remaining marinade over the ribs and spread it all over the rack with a spatula. Turn to coat both sides. Let the ribs marinate, covered, in the refrigerator for at least 4 hours and as long as overnight, turning them 3 or 4 times. Alternately, you can marinate your ribs in a large resealable plastic food storage bag.
Set up your grill for indirect grilling and preheat to medium. Place a drip pan in the center of the grill under the grate.
When ready to cook, brush and oil the grill grate. Drain the ribs well and place them in the center of the grate bone side down over the drip pan and away from the heat. Cover the grill and cook the ribs until dark brown and very crisp on the outside but tender inside, 1 ½ to 2 hours. When the ribs are done, the meat will have shrunk back from the ends of the bones by about ¼ inch.
Meanwhile, transfer the reserved marinade to a nonreactive saucepan, let come to a gentle simmer over medium heat, and cook until thick and flavorful, about 3-5 minutes. Let the sauce cool to room temperature, then strain it into a bowl. In the last 15 minutes of cooking the ribs, baste the meat side with some of the sauce to let it laquer up while they finish cooking.
When the ribs are done, transfer them to a cutting board and let rest a few minutes. Use a serrated knife to cut the rack into individual ribs. Brush with a little more of the sauce, then sprinkle the scallion greens on top for garnish. Serve immediately with the reserved sauce.

Bahamian Grilled Chicken

Bahamian Grilled Chicken

Matt and I adore traveling, and do so every opportunity we can possibly get (which are far fewer than I’d like, but that’s life, right?). This past month marked our ten year wedding anniversary, which we found to be a perfect, ready-made excuse to go somewhere. Where to go became the question, and the answer was BEACH. But beyond that, the answer quickly became secluded beach where we could sit and pretty much do nothing for a week.

Bahamian Grilled Chicken

After two small trips to Nassau, Bahamas in the last nine or so years, I’d become very intrigued by the Out Islands of the Bahamas (Nassau is fine, but I’m honestly not its biggest fan). After a few hours of research, we picked the Exuma Cays. It was spectacular – everything we wanted for our anniversary escape. No crowds, authentic Bahamian culture, breathtakingly gorgeous secluded beaches, a pool, and an adorable boutique mom-and-pop resort. Coming back home was harsh.

Bahamian Grilled Chicken

The one aspect of the trip that wasn’t just so was the food, but I was definitely expecting that. The Bahamas, at least in my personal experience, is much better at beach than food. Hell, the last time we stayed on Nassau we ate most of our meals at an Italian restaurant, for crying out loud. Their food culture isn’t terribly strong or well-known beyond the islands, and overcooked fish seems to be the rule rather than the exception. But, they do love their habaneros, which suited me just fine!

Bahamian Grilled Chicken

This chicken is an excellent representation of the typical Bahamian flavor profile – lots of lime juice, onion, and much habanero chile. It’s simple, and the flavors don’t scream. But they do talk, and I very much appreciate their subtle tones and complements. On our last meal there, being very much unable to stomach any more fried conch – something Bahamians do quite well, but honestly, how much fried food can you eat in one week? – I was thrilled to have this flavor profile on a piece of simply grilled (and exceptionally not overcooked!) grouper. I love it on chicken as well. I hope you enjoy this one!

Bahamian Grilled Chicken

And here is a collage of pictures from our trip. I would return in a heartbeat!

Source: The Barbecue Bible by Steven Raichlen

1 (3 ½ – 4 lb) whole chicken, quartered
1 cup fresh lime juice
1 small onion, thinly sliced
2 garlic cloves, minced
½ to 2 habanero chiles, thinly sliced
1 tsp dried thyme
2 tbs olive or canola oil
1 tbs sweet paprika
1 tsp kosher salt
½ tsp fresh cracked black or white pepper

Blot the chicken pieces very dry with paper towels. Place the pieces in a nonreactive bowl or baking dish and pour the lime juice over the chicken; turn the pieces to coat. Let stand, at room temperature, for 15 minutes, turning the pieces once or twice.
Pour off and discard the lime juice, then add the onion, garlic, habanero, thyme, oil, paprika, salt, and pepper. Turn the chicken pieces to coat thoroughly. Let the chicken marinate in this mixture at least 15 minutes and up to 1 to 2 hours. Make sure you refrigerate the chicken if you’re going longer than about 15-20 minutes.
Preheat your grill, setting it up for two-tiered cooking (meaning one side is direct heat and the other is indirect heat). When ready to cook, oil the grill grate. Using a rubber spatula, scrape any bits of onion or garlic off the chicken.
Arrange the pieces, skin side down on the hotter section (direct heat) and cook 3-5 minutes. Move the pieces to the indirect heat section, still skin side down, and cook 5-7 minutes. Flip the chicken pieces and move to the hot (direct heat) section, and cook another 3-5 minutes. Then move them, still skin side up, to the indirect heat section and let them finish cooking through there. Use a meat thermometer to be sure. The whole thing will take anywhere from 16-24 minutes, possibly even longer if your charcoal grill loses heat quickly.
When just cooked through, remove the chicken pieces to a plate and let them rest for 5-10 minutes. Then serve!

Rabbit Braised with Kalamata Olives and Prunes #SundaySupper

Rabbit Braised with Kalamata Olives and Prunes 5922

It’s time for another Sunday Supper, and our theme this week is a (perhaps welcome?) departure from holiday food chatter: On the Hunt! So what does On the Hunt mean? It means that our recipe had to feature an ingredient that historically had to be hunted or foraged. Meats like rabbit, venison and wild boar; produce items like wild mushrooms and wild berries, OR we could feature an ingredient that is hard to find and we have to “hunt down” either by ordering via internet or driving across town to locate.

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I chose to feature rabbit, a meat that was historically hunted in the wild. To be clear though, the Sunday Supper crew did *not* require me to hunt this rabbit myself. Kind of a metaphorical theme here, so yes, I did just purchase a rabbit from my local grocery store. You can stop attempting to picture me in camouflage. 🙂

Rabbit braised with Kalamata olives and prunes 5896

This was my first time to ever cook rabbit at home, and I’d only eaten it in a restaurant once before. And now I have to join the ranks of chefs who lament that rabbit doesn’t seem to be much of a thing in American cuisine. As it’s been said, rabbit is a lean, delicious protein low in cholesterol, and you couldn’t ask for a more naturally sustainable source of protein either. I mean, the phrase “breeds like bunnies” does exist for a reason!

Rabbit Braised with Kalamata olives and prunes 5901

This particular preparation of rabbit was just beyond delicious. Matt and I raved for days. Leftovers performed very well just being reheated in a cheap microwave, too (always a plus!). After seeing how easy it was to cook, and how pleasurable it was to eat rabbit, this is one American who will definitely be doing her small part to get more rabbit into the American diet. I hope y’all enjoy this one!

Rabbit Braised with Kalamata Olives and prunes 5910

And do not forget to check out the rest of my Sunday Supper crew and see what they “hunted” this week!

{Two Years Ago: Balsamic and Beer-Braised Short Ribs}

Source: Man Made Meals by Steven Raichlen

2 thick slices of bacon, cut crosswise into ¼-inch pieces
8 to 12 cipollini onions, peeled* and roots and tips cut off, halved if large
3 medium carrots, peeled and cut crosswise into 2-inch pieces
1 whole rabbit (about 3 lbs.), butchered into 6 pieces: 2 foreleg pieces, 2 hind leg pieces, and 2 loin (back) pieces (have your butcher do this!!!)
Kosher salt and freshly ground black pepper
½ cup all-purpose flour
2 tbs unsalted butter, or more as needed
1 clove garlic, peeled and finely chopped
1 cup dry red wine (I used Syrah)
2 cups chicken or veal stock
2 sprigs of fresh thyme
1 cup pitted Kalamata olives
1 cup pitted prunes

Preheat your oven to 275 F.
Place the bacon in a large Dutch oven or other oven-proof heavy pot and cook it over medium heat, until browned and crispy, about 3-5 minutes. Use a slotted spoon to transfer the bacon bits to a paper towel lined plate.
Add the onions and carrots to the pot with the bacon fat and cook over high heat until browned, about 3-5 minutes. Use a slotted spoon to transfer the onions and carrots to the plate with the bacon. Cover the plate with aluminum foil and set aside in the refrigerator. Pour off all but 1 tbs bacon fat from the pot.
Generously season the rabbit pieces with salt and pepper. Sprinkle the rabbit pieces with the flour, tossing them to coat on all sides and shaking off the excess.
Add the butter to the pot and melt it over medium heat. Add the rabbit pieces and brown them on all sides, about 3 minutes per side. The pieces should cook in a single layer with about 1 inch space between pieces, so work in batches if necessary. Transfer each piece of browned rabbit to a plate. In the last 30 seconds of cooking, add the garlic and stir to cook.
Quickly remove the last pieces of rabbit to a plate and then immediately add the red wine and let it come up to a boil, scraping up the browned bits from the bottom of the pot. Add the stock and thyme sprigs and let it come to a boil. Kill the heat, add the rabbit back in, and cover the pot with a layer of aluminum foil. Then place the pot’s lid on top and transfer to the oven. Braise the rabbit for 2 hours without peeking.
Remove the pot from the oven. Stir in the bacon, onions and carrot, plus the olives and prunes. Re-cover the pot with both the foil and the lid, return to the oven and continue braising for 1 more hour, 3 hours in total. Check the rabbit after 30 minutes, and if the sauce is looking watery, let it braise uncovered completely the rest of the way. You want the meat very tender, falling off the bone almost, and the vegetables tender.
Taste for seasoning, then serve the rabbit right from the pot.
*To peel the onions, simply blanch in boiling water for 1 minute, then remove with a spider or slotted spoon to a bowl. Let cool for a minute or two, just until you can handle them, and then peel the skins off with your fingers.

Spread it on Thick

Nibbles and Sides

The Main Event

Sweet Treats

Sunday Supper MovementJoin the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Massaged Collard Greens Salad with Smashed Croutons

Massaged Collard Greens Salad with smashed croutons 4797

Allow me to please post … my new favorite salad of all time! This is just beyond. It’s a salad to make you forget about the steak on your plate. I could eat a whole bowl for lunch. Yeah, it’s one of those.

Massaged Collard greens salad with smashed croutons 4765

The original recipe called for young, or baby collard greens, and that seemed important as you’re eating them raw in this salad. And collards can be a bit bitter; usually they are cooked to avoid too much of the bitter factor. Except that I couldn’t find anything but regular old adult collards at my grocery store. Do the babies have a particular season? I haven’t yet googled anything on this subject.

Massaged collard Greens salad with Smashed croutons 4780

All I know is that I picked up the regular collards with a hint of trepidation, wondering if this would work, and then I walked past the kale and had an “aha!” moment that would make Oprah beam with pride (okay, maybe not): I remembered that massaged kale salads are/were all the rage (are they still? We don’t eat kale here thanks to Matt’s allergy/”allergy”), and I figured that I could just massage collard greens and make them much more palatable in their raw state.

massaged collard greens salad with smashed croutons 4774

Maybe you already knew this, but turns out – my hunch was correct! You can totally massage collards the same way as kale, and it turns them delicious and perfectly at home in a salad. I am now officially obsessed with massaged collard greens salads. You simply must try this one, very, very soon. Enjoy!

Massaged Collard Greens Salad with Smashed Croutons 4778

{One Year Ago: Ancho Tomatillo Chicken Enchiladas, Duck Fat Chex Mix}
{Two Years Ago: Hatch Chile White Cheddar Scones, Molasses Mustard Pork Chops}

Source: adapted from Man Made Meals by Steven Raichlen

4 (3/4 inch thick) slices of Italian white or semolina bread, cut on the diagonal
1 clove garlic, cut in half lengthwise
¼ cup extra-virgin olive oil
1 bunch of collard greens
Juice of 1 lemon
About ½ cup grated Parmesan cheese
Kosher salt and fresh cracked black pepper

Preheat your oven to 400 F.
Lightly brush about 1 ½ tbs olive oil on one side of the bread slices. Rub the garlic clove on the oiled side. Arrange the bread on a rimmed baking sheet and bake until the slices are golden brown and crisp, 3-5 minutes per side. Remove the baking sheet to a trivet and prop the slices of bread up on the rim and let them cool. Cooling this way prevents steaming.
Rinse the grit off the collards and shake or spin them dry. Use a knife to cut the tough stem out of each leaf. Roll the collards lengthwise into a cigar-shaped tube, then thinly slice them into ¼-inch ribbons. Transfer to a mixing bowl. With clean hands, massage the greens for about 1 minute, tossing as you go and making sure you get all of them.
Use the garlic halves and rub the salad bowl you’ll be serving in with them. Discard. Add the collard greens, separating the ribbons as needed. Add the remaining 2 ½ tbs olive oil and the lemon juice. Don’t toss yet.
Just before serving, chop the bread slices into chunks, and then crumble the chunks over the salad. Add the Parmesan cheese, plus salt and pepper to taste, and then toss everything together. Serve immediately.

Blueberry Barbecue Chicken

Blueberry barbecue chicken 067

Happy Hump Day! It’s the week no one can ever believe is upon us, myself included, despite the fact that it happens to us every year: the week before Labor Day!! Aaaahhhh!!!

Blueberry Barbecue chicken 078

So this week I’m making the push to get the last bit of summery recipes blogged for you. Also since Labor Day is right around the corner, I’m sharing a delicious grilled recipe, along with a recipe round-up of ideas for your weekend, since most of us red-blooded Americans turn into grilling machines on summery three-day weekends.

blueberry barbecue chicken 062

This is my blueberry contribution to the blogosphere for this 2014 summer season, and it’s a dang good one. This barbecue sauce is complex, fruity and sweet, yet also a touch spicy and decidedly savory. It pairs perfectly with chicken, which is what I was craving for it, but it would be lovely with turkey or pork too, I think.

blueberry barbecue chicken 088

Blueberry Barbecue Chicken 099

Enjoy it with sweet, seasonal blueberries for a few days longer!

And now for a GRILLING RECIPE ROUND-UP: (in alphabetical order)

Baba Ghanoush
Banh Mi
Chili Dogs
Classic Barbecue Chicken
Cumin-Cilantro Chicken Sliders
Grilled Cherry Tomato, Garlic and Goat Cheese Toasts
Grilled Romaine Hearts with Bacon Blue Cheese Vinaigrette
Grilled Salmon with Strawberry Salsa
Grilled Salmon with Tamarind-Peach Barbecue Sauce
Grilled Shrimp with Tarragon-Tabasco Butter
Italian Dressing Grilled Shrimp
Italian Sausage Hoagies with Caprese Relish
Jamaican Jerk Chicken with Ginger Barbecue Sauce
Jamaican Jerk Snapper
Kansas City Barbecued Spare Ribs
Maple Glazed Baby Back Ribs
Margarita Glazed Baby Back Ribs
Mexico City Street Corn
Molasses Mustard Pork Chops
Naan Bread
Pimento Cheese and Bacon Burgers
Rosemary Skewered Chipotle Shrimp
Salade-aux-Lardons Pizza
Skirt Steak with Green and Red Chimichurris
Steakhouse Pizza
Summer Corn and Roasted Pepper Pie
Tandoori Chicken Drumsticks

Blueberry Barbecue Chicken 092

{One Year Ago: Sweet Cherry Hand Pies, Plum Pecan Pancakes, Zucchini Arugula Lasagna, Cherry Upside Down Cake}
{Two Years Ago: Pickled Peach Orzotto}

Source: barbecue sauce lightly adapted from Sauces, Rubs and Marinades by Steven Raichlen

1 quart fresh blueberries
1 large celery rib, chopped
1 small onion, chopped
1/2 red bell pepper, seeded and chopped
1 small carrot, peeled and chopped
1 garlic clove, smashed and peeled
1/2 cup cider vinegar
1/4 cup honey
1 tbs molasses
1 tbs ketchup
1/2 tbs sweet paprika
Kosher salt and black pepper, to taste
1/2 tsp ground cinnamon
1/4 tsp ground mustard
1/4 tsp ground ginger
1/8 tsp ground nutmeg
1/8 tsp celery seed
1/8 tsp cayenne, or more to taste
Pinch of ground cloves
1 whole chicken, cut up into 8 parts

Preheat an outdoor grill to very high heat. Remove the chicken from the refrigerator and let it come up to room temperature.
Make the barbecue sauce: puree the blueberries in your blender.
In a medium saucepan, combine the blueberry puree, celery, onion, bell pepper, carrot and garlic. Gently simmer over medium heat until the vegetables are soft and the sauce is thick, 15-20 minutes.
Wipe or rinse out your blender to get some of the blueberry skins out, but no need to really wash it. Pour the contents of the saucepan into the blender and puree until smooth. The sauce should be thick but pourable; add water if too thick.
Taste and correct for seasoning, if necessary. Pour it back into the saucepan and keep warm over low heat. When ready to use it on the chicken, pour about 40-50% of the sauce into a small bowl or cup.
Trim the chicken, then season generously with salt and pepper on both sides. Place it on the grill skin side up. Cover the grill and let it cook about 10-12 minutes. Flip the chicken, then baste the cooked side liberally with the barbecue sauce. Let the skin get really crispy, then with about 5 minutes to go (or when the internal thermometer reads about 150-155), flip the chicken again and liberally baste the skin side. Cover and let it finish cooking through. Rotate the pieces as needed if your grill has a hot spot. The whole thing will take between 20 and 30 minutes total, but please use a meat thermometer as it is the only way to be sure. You want to remove the chicken when internal temperature reads 165 F.
Let the chicken rest for 5-10 minutes. Serve with the extra reserved barbecue sauce.

Mango Peanut Slaw #SundaySupper

Mango Peanut Slaw 057

Happy Sunday Supper everyone! Today’s theme is Summer BBQ Party – a wonderful theme since I think we can all agree that summer bbq parties (or summer cook-outs, whichever nomenclature you prefer) are one of the most fun things ever. Growing up, such parties were a fixture on the calendar. Sometimes my parents were hosting, sometimes we were guests, but it seemed like there was one on the schedule almost every weekend of the summer. And they’re such a blast.

making mango slaw 040

I chose to make this delicious side dish for three reasons: 1) coleslaw of some kind is a summer bbq staple everywhere; 2) seeing as this is Asian-flavored, it’s a little bit outside the box for your typical American summer bbq, which appealed to me; and 3) it uses mangos, which are beautifully in season in my area right now, and I’m trying to use up all the summer produce I can, while I still can.

mango peanut slaw 045

But I’m actually trying to use all that summer produce in some savory dishes for once. I usually bake desserts or sweet breakfast goods with it, which is always delicious, of course. But this summer I wanted to challenge myself to find more savory uses for this luscious summer produce. Not that there won’t also be sweets on the blog this summer. I mean, please…

Mango peanut slaw 047

So y’all enjoy this delicious, spicy, summer-bbq-worthy slaw, and do not forget to check out all the loveliness from my Sunday Supper gang! Enjoy!

Mango Peanut slaw 070

Source: adapted from Man Made Meals by Steven Raichlen

2 generous tbs sambal chile paste, or to taste
1 clove garlic, peeled and minced
3 tbs sugar
½ tsp freshly ground black pepper
¼ cup fresh lime juice
¼ cup Asian fish sauce or soy sauce
1 small (about 1 lb.) head green cabbage
1 ripe mango
18 slender green beans (hericots verts)
½ cup coarsely chopped cilantro
1/3 cup coarsely chopped dry-roasted peanuts, salted or unsalted

First make the dressing: in a large mixing bowl, whisk together the sambal, garlic, sugar, black pepper, and fish sauce. Set aside.
Split the cabbage into quarters, and core each section. Thinly slice it with a sharp knife, or I prefer a mandoline slicer. Peel and pit the mango, then slice it into thin strips. To the bowl with the dressing, add the cabbage, mango, green beans, and cilantro. Toss well to combine. Garnish with the peanuts and serve.



Sides and Accompaniments

Main Dishes


Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Homemade Cajun Seasoning

Homemade Cajun Seasoning

So yesterday was fairly eventful! The Super Bowl. Of course. But also making headlines was actor Philip Seymour Hoffman’s tragic and untimely death. Such a fine actor, I always enjoyed his movies. Though he only had a supporting role in it, I think Almost Famous is my favorite movie of his. His excellent work will be missed. My heart goes out to his family and loved ones.

homemade Cajun seasoning

So my theme this week is Homemade Spice Rubs! I’m sharing recipes for making your own so you can avoid buying those awful seasoning packets that are mostly sodium, and not spend extra money on the jarred spice blends. It’s so easy to make your own if you keep a well-stocked spice pantry. And of course the homemade versions are way more flavorful, and no MSG, ever!

I’ll start with Cajun seasoning. Of course any grocery store will sell a jar of this, but I’ve found all of them to be way too salty and not particularly well balanced. Time to make my own, and it was definitely easy enough.

Cajun Seasoning

So, what a boring game last night! Well, I’m sure it was great for all the Seahawk fans. But the commercials suddenly became way more interesting, right? I thought I would share the best #SuperBowl tweets I saw last night, just for a laugh. Oh, and was it just me, or did anyone else mishear the voiceover who introduced the half-time show say, “Get HIGH for the halftime show!”, instead of “Get HYPED for the halftime show!”? I seriously thought that’s what they said for a split second, and I was thinking “well, if the halftime show is going to be anything like it’s been in years past, that might not be a terrible idea…” But anyways, enjoy the tweets! And feel free to add any that you saw.

Eli Manning’s playing a better game just by watching. #SuperBowl from @RadioJJ

“It’s not about scoring, it’s about going out there and having fun.” The Denver Broncos #SuperBowl from @TheStateFarmGuy

Karl Rove asked Megyn Kelly to go down the hall and check with Fox Sports because his numbers show Denver winning the Super Bowl. from @TeaPartyCat

Weed is legal. So they still have that going for them. Which is nice. #Broncos #SuperBowl from @Do512

Do Super Bowls have mercy rules? You know, like in 8th grade girls’ soccer? from @meganromer

I haven’t seen a choke this bad since Mama Cass said “hmmm the ham sandwich looks good. Send one up.” from @BrigadierSlog

The #Broncos need to let some Doberhuahuas out on the field. #LovedtheAudiCommercial #SuperBowl from @TamraWard1

The rugby team from Alive had a more enjoyable flight home than the Broncos are going to have. from @JimNorton

See you Wednesday with more spice rubs you can easily make yourself!

Cajun seasoning

{One year ago: Black Pepper Bacon Waffles}

Source: Barbecue! Bible Sauces, Rubs and Marinades by Steven Raichlen

¼ cup kosher salt
2 tbs sweet paprika
1 tbs ground black pepper
½ tbs cayenne pepper
½ tbs dried thyme
½ tbs onion powder
½ tbs garlic powder
½ tbs gumbo file powder (optional)
1 tsp ground white pepper
½ tsp ground bay leaf

Add all the ingredients to a small bowl and whisk to combine thoroughly. Make sure you work out any lumps so the mixture is uniform. Transfer to a spice jar and store in a dark, cool place. Makes half a cup.

I Don’t Have Meat Drippings Texas Barbecue Sauce

Texas Barbecue sauce

Okay – story time! I’ve mentioned that our main dish on Labor Day was a complete, bona fide Kitchen Disaster, right? Well, here’s why.

The simple plan was to make Texas Salt and Pepper Beef Ribs, with mac and cheese on the side, and I whipped up this barbecue sauce to slather on the ribs. No biggie. Or at least, it’s should’ve been. If only Whole Foods had actually had the beef ribs…

No Meat Drippings Texas BBQ Sauce

But, they didn’t. They were out of the beef back ribs that I needed. So I ventured next door, to a kosher butcher shop. The man working the store that day was very nice, but it was obvious English wasn’t his first language. We had a hard time understanding each other, but I *thought* I had gotten across what I wanted. He handed me what vaguely looked like a slab of back ribs and I walked out, slightly scratching my head at the $37 price tag. Beef ribs aren’t usually that expensive, are they? But of course I rationalized it away.

No meat drippings barbecue sauce

Upon unveiling the ribs and seasoning them, Matt said he thought they looked funny. Oh they’re fine, I replied. Just put them on the grill. Okayyyy, he replied skeptically.

And so we grilled them the appropriate amount of time for beef back ribs, only to cut into them and find them very, very pink, like medium-rare to medium pink. Hmm. Undaunted, I took a bite, only to find them extremely tough and chewy. At first I assumed we had made some unpardonable grilling mistake, but after thinking on it and discussing it, we realized what had gone so horribly wrong. The guy at the butcher shop had given me a slab of short ribs that weren’t yet butchered into individual short ribs! They weren’t back ribs at all! Arrrrgggghhhhh…… Seriously not my finest moment…

beef ribs fail

And perhaps the worst part about the whole thing was that this barbecue sauce is hands down the BEST barbecue sauce I’ve ever made! And it was wasted! Wasted, I tell you… well okay, not really. Fortunately I was able to find other uses for this amazing sauce. And so will you. Enjoy!

I Don't Have Meat Drippings Texas Barbecue Sauce

{One year ago: Tilapia with Chile Butter and Ricotta Grits Cakes}

Source: adapted from BBQ USA by Steven Raichlen

2 slices bacon, chopped into lardons
½ cup cider vinegar
1 cup beef stock
1 cup ketchup
1 tsp onion powder
1-2 tbs hot sauce (I used Texas Pete’s)
½ tsp liquid smoke
Kosher salt and black pepper

Heat a medium saucepan over medium heat. Add the bacon and cook until the fat has rendered and it’s very crispy. Remove with a slotted spoon. Discard, or drain it on paper towels and treat yourself to a chef’s snack.
Stir in the vinegar and bring to a boil. Stir in the stock, ketchup, onion powder, hot sauce, and liquid smoke and let return to a boil. Once boiling, reduce the heat to medium-low and let the sauce simmer until the flavors marry together and it has slightly thickened, about 30 minutes. Stir occasionally to prevent scorching on the bottom of the pot. Season to taste with salt and pepper.
Let cool to room temperature, then refrigerate if not using immediately. Serve at room temperature.
Makes about 2 cups.

Pulled Lamb Barbecue Sandwiches #SundaySupper

pulled lamb barbecue sandwiches

Welcome to another Sunday Supper! Our theme this week is TAILGATING!! Which makes me incredibly happy, as tailgating is all about football, which is one of my favorite things on earth. Especially college ball.

leg of lamb in the slow cooker

So what to make for tailgating fare? Many options out there, but in the end I decided to share these unbelievably delicious sandwiches with you. Firstly, I think these would work well for tailgating because they could be made at home the day before, in your kitchen where there is hopefully no dust, car exhaust or mosquitos, and then piled into a food storage container and kept warm on a hot plate or a grill at the game.

pulled lamb barbecue

pulled lamb barbecue

Secondly, at least where I come from, lamb is not associated with barbecue much at all. But I thought, if you can have pulled pork, pulled chicken, and chopped beef at the barbecue table, then why can’t you have lamb? Well, now you can. And you definitely should.

Pulled Lamb Barbecue Sandwiches

OMG, you guys. This was incredible. Matt even pronounced it one of the Top 5 barbecue plates he’s ever had. And he’s had some goooood barbecue, y’all.

Pulled Lamb Barbecue Sandwiches

So in closing, I will say happy tailgating to you all! May your team always win, unless they’re playing against my team, of course. And no matter what’s happening on the field, may your tailgating and game day grub always be delicious. Be sure you check out the rest of the #SundaySupper links. Some amazing food bloggers have brought some scrumptious recipes to the table!

Pulled Lamb Barbecue Sandwiches

{One year ago: Whole Wheat Ricotta Raspberry Scones}

Source: Mint Barbecue Sauce adapted from BBQ USA by Steven Raichlen

For the Lamb:
3 ½ lbs. leg of lamb, boneless
Kosher salt and freshly ground black pepper
Garlic powder
1 medium onion, sliced
4 garlic cloves, smashed
1 bottle beer
8 hamburger buns

Mint Barbecue Sauce:
1 cup veal, beef, or chicken stock
3 tbs light or dark corn syrup
2 tbs red wine vinegar
2 tbs tomato paste
2 tbs Dijon mustard
½ cup ketchup
2 tbs chopped fresh mint leaves
Kosher salt and freshly ground black pepper

Trim the lamb, if necessary, then season on both sides with kosher salt and black pepper. Sprinkle the garlic powder on one side of the lamb only.
Into your slow cooker place the onion slices and garlic cloves. Transfer the lamb to the slow cooker, nesting it atop the onions and garlic. Pour in the beer. Let it go on Low for 8 hours.
Meanwhile, make the barbecue sauce. Combine all the ingredients except the salt and pepper in a medium saucepan over medium-high heat and bring to a simmer. Reduce the heat the medium and let the sauce simmer until thickened slightly, 5 to 10 minutes. Season with salt and pepper to taste.
When the lamb is done, use tongs to transfer it to a plate (discard the onions and garlic). It’ll probably start falling apart on you; that’s okay. Use two forks to shred the lamb. Transfer the lamb to a mixing bowl and toss with enough barbecue sauce to coat it thoroughly, but not enough to drown it and make it a soupy mess. (This will likely use up quite a bit of your barbecue sauce, though – it’s a lot of lamb!)
To serve, pile shredded lamb on the hamburger buns and dig in to your messy but delicious sandwich!

Warm Ups (Appetizers):

Bacon and Onion Dip by The Girl In The Little Red Kitchen
Chicken Fajita Dip and Quesadillas by Chocolate Moosey
Crab Rangoons by Hezzi-D’s Books and Cooks
Double Cheese Dill Scones by Vintage Kitchen Notes
Fried Yucca With Pink Sauce by Basic N Delicious
Grilled Corn Dip by Kudos Kitchen By Renee
Grilled Gameday Nachos by Supper for a Steal
Homemade Potato Chips w/ Blue Cheese Sauce by girlichef
Liptauer Cheese Spread by Magnolia Days
Mahogany Baked Chicken Wings by The Dinner-Mom
Mexican Corn Dip by Growing Up Gabel
Pizza Dip by Small Wallet, Big Appetite
Posh Pigs In a Blanket by The Weekend Gourmet
Pretzel Nuggets by I Run For Wine
Roasted Balsamic Smoked Sausage, Red Grape and Brussels Sprouts Bites by Eat, Move, Shine
Roasted Garlic & Tomatillo Salsa Verde by Killer Bunnies, Inc
Savory Baked Pinwheel’s by The Not So Cheesy Kitchen
Sesame Glazed Cauliflower “Wings” by Cupcakes & Kale Chips
Stuffed Banana Pepper Bites by Daily Dish Recipes
Sweet Potato Hummus by Alida’s Kitchen
Sweet Potato Skins by A Kitchen Hoor’s Adventures
Tabbouleh Salad with Golden Raisins by Take A Bite Out of Boca
Vincent Jackson’s Buccin’ Delicious Nachos by My Other City By The Bay

Game Time (Main Dishes and Sides):

1,2,3,4,5 Chinese Spareribs by The Urban Mrs
Bacon Burger Sliders by Peanut Butter and Peppers
Beef on Weck by Healthy. Delicious.
Carrot Slaw by The Foodie Army Wife
Cheerwine BBQ Pulled Pork by Nik Snacks
Chicken, Bacon, Ranch Quesadillas by Cookin’ Mimi
Chicken, Brie and Apple Turnovers by Shockingly Delicious
Easy Grilled Chicken Caesar Sandwiches by Momma’s Meals
French Onion Chicken Sandwiches by Foxes Love Lemons
Frito Olé by Home Cooking Memories
Gomoku Treasure Rice by NinjaBaking.com
Grilled Fajita Kebabs by CuriousCuisiniere
Hatch Cheddar Burgers by Doggie at the Dinner Table
Hatch Chile Pimento Cheese Burgers by Juanita’s Cocina
Italian Sliders with Basil Pimento Cheese by La Bella Vita Cucina
Italian Tuna and Shells Salad by Cindy’s Recipes and Writings
Pressed Brick Sandwich by That Skinny Chick Can Bake
Pulled Lamb Barbecue Sandwiches by The Texan New Yorker
Slow Cooker Buffalo Chicken Soup by Neighborfood
Smoky Turkey Burgers by Webicurean
Snorker and Spicy Slaw Sandwiches by Food Lust People Love
Tandoori BBQ Chicken by Jane’s Adventures in Dinner
Tortilla Hot Dogs by La Cocina de Leslie

Overtime (Drinks and Desserts):

Coconut Funfetti Ice Cream Cake by What Smells So Good?
Funfetti Sugar Cookies by Pies and Plots
Individual Elvis Pies by Treats & Trinkets
Portuguese Sangria by Family Foodie

Kansas City Barbecued Spare Ribs #SundaySupper

Kansas City Barbecued Spare Ribs

Welcome to another #SundaySupper! The theme for this week is, very appropriately, Labor Day. I hope everyone is enjoying their Labor Day weekend and getting to relax and enjoy some delicious grub.

barbecue spare ribs

spare ribs on the grill

Personally, I am LOVING the return of college football, and we are definitely grilling tomorrow. For this week’s post I chose these amazing spare ribs we made a few weeks ago. Grilling and barbecuing are somewhat synonymous with Labor Day, so I thought these would be most fitting. They are simple and basic, yet authentic and delicious.

Kansas City Barbecued Spare Ribs

I’m more experienced with baby back ribs or beef ribs, so I wanted to make a point to broaden my horizons a little. I was a tad nervous about how these would do, but have no fear, we were very pleased with how these spare ribs turned out. We did them low and slow on the charcoal grill, basted with a homemade Kansas City barbecue sauce (yes, the homemade version of *that one* – way better than store-bought, by the way), and they were quite tasty! Smoky, full-flavored, tender, amazing. So enjoy your Labor Day (or at least get paid overtime, right?) and happy grilling to you all! Oh, and be sure to check out the rest of the #SundaySupper posts I have linked below the recipe!

we ate our spare ribs!

{One year ago: Strawberry Scones with an Almond Glaze}

Source: Spice Rub heavily adapted from Sauces, Rubs and Marinades by Steven Raichlen
Kansas City Barbecue Sauce adapted from Wife of a Chef’s Blog

3 tbs brown sugar
3 tbs granulated sugar
3 tbs smoked paprika
2 tbs kosher salt
1 tbs onion powder
1 tbs celery salt
1/2 tbs freshly ground black pepper
1/2 tbs ancho chile powder
1/2 tsp mustard powder
1/4 tsp poultry seasoning
1/4 tsp ground ginger
A pinch of ground allspice
A pinch of cayenne
1 rack of St. Louis spare ribs, trimmed of silver skin

2 cups ketchup
2 tsp mustard powder
2 tsp garlic powder
1 tbs liquid smoke
4 tsp cider vinegar
1 tbs worcestershire sauce
1 tbs molasses
1/2 cup brown sugar
1 tbs your favorite barbecue rub or seasoning, commercial or homemade

Combine all the spices in a small bowl. Mix well with your fingers. Place the ribs on a large plate. Sprinkle the rub onto both sides of the ribs. Pat it in well. Wrap the ribs on the plate in plastic wrap and stick in the refrigerator for about 4 hours. Bring them out about 30 minutes before you grill them.
Set a few handfuls of hickory wood chips soaking in a bowl of water 30 minutes before you start grilling.
Preheat the grill to low. We use a charcoal grill, which I firmly believe is best for low and slow barbecue. On my small-ish grill, low is 25 briquettes. When coals are ready, push them onto one-half of the lower grate and place a drip pan on the other half. Place a handful of drained wood chips on top of the coals. Oil the top grill grate, then place the ribs on the grate over the drip pan. Close the lid, making sure the vent on the lid is only a quarter of the way open.
Replenish with 7-8 briquettes and a half a handful of wood chips every half an hour. Continue until meat has pulled back from the ends of the bones a quarter inch, about 2 1/2 hours. When they are approaching completion, throw on some extra briquettes to raise the heat level. In the last half hour or so of cooking, brush some sauce on the ribs. Then replace the lid for the remainder of cooking time to let the glaze lacquer.
Start the barbecue sauce as soon as the ribs are on the grill. In a medium saucepan, combine all the sauce ingredients. Heat over medium-low and cook, stirring occasionally, for about 10 minutes to let the sugar dissolve. Shut off the heat. Set aside about 1/2 a cup for glazing the ribs.
When ribs are done, remove and let them rest on a cutting board for about 5 minutes. Slice them into individual ribs; I’ve found that a serrated knife works best. Serve with the barbecue sauce and a bunch of napkins.

Here’s the rest of the #SundaySupper posts!

Refreshing Drinks

Hibiscus Flower Margaritas from La Cocina de Leslie
Cherry Bourbon Lemonade from The Girl In The Little Red Kitchen
Mint Sweet Tea from Supper for a Steal
Pineapple soda floats from Healthy. Delicious.

Amazing Appetizers and Sides

Hatch, Chive & Chevre Figs from Shockingly Delicious
Grilled Corn Salad with Honey-Lime Dressing from girlichef
Cucumber Cups from Hezzi-D’s Books and Cooks
Oven Roasted Corn on the Cob from The urban Mrs
Stuffed Baby Sweet Pepper from Country Girl In The Village
Layered Nachos from Mama’s Blissful Bites
Grilled Peach Salad from Curious Cuisiniere
Caramelized Onion Relish from What Smells So Good?
Strawberry and Chicken Pasta Salad from Peanut Butter and Peppers
Chorizo and Cheese Jalapeno Poppers from I Run For Wine
Honey Peach Muffins from Mess Makes Food
Spicy Bacon Popcorn from Nik Snacks
Sausage Rolls from Food Lust People Love
Deviled Eggs Stuffed With Garlic Guacamole from Sue’s Nutrition Buzz
Tortellini Caprese Salad from Webicurean

Enviously Good Entreés

Grilled Swordfish Kabobs with Sun-Dried Tomato & Olive Salsa from La Bella Vita Cucina
Grilled Teriyaki Chicken Skewers with Homemade Teriyaki from Juanita’s Cocina
Beer Brined BBQ Chicken from Jane’s Adventures in Dinner
Kansas City Barbecued Spare Ribs from The Texan New Yorker
Grilled Italian Turkey Burgers from Table for Seven
Red Wine Burgers with Caramelized Onion and Goat Cheese from Neighborfood
Red, White & Blue Spicy Burgers from Daily Dish Recipes
Deluxe Pizza Burgers from Foxes Love Lemons
Stir-Fry Rice with Turkey Bacon and Eggs from Basic N Delicious
Grilled Herb Shrimp from Magnolia Days
Tropical Shrimp Kabobs from Cindy’s Recipes and Writings
Spicy Sea Scallop Skewers with Mint Yoghurt Sauce from Soni’s Food
Proscuitto & Spinach Macaroni and Cheese from Family Foodie

Delicious Desserts

Old-Fashioned Pineapple Up-Side-Down Cake from The Foodie Army Wife
Egg Free Chocolate Mousse from That Skinny Chick Can Bake
Banana Cream Pie Cupcakes from A Kitchen Hoor’s Adventures
Fresh Raspberry Bran Muffins from Killer Bunnies, Inc
Peach Cheesecake Crumb Bars from Chocolate Moosey
Peanut Butter Cream Pie with a Pretzel Crust from Cookin’ Mimi
S’mores Brownies from Alida’s Kitchen
Ice Cream Granola Truffles from Vintage Kitchen Notes
Strawberries with Red Wine Reduction and Whipped Cream from Crazy Foodie Stunts
Peach Kuchen {#Dairyfree} from The Not So Cheesy Kitchen
Raspberry Lime Cupcakes from Treats & Trinkets
Summer Berry Chocolate Cake from Happy Baking Days
Peanut Butter Vegan Dreams from NinjaBaking.com
Red, White & Blue Jello Parfaits from In The Kitchen With KP
Richest Ever Chocolate Pound Cake with an Orange Ganache from Eat, Move, Shine
Caramel Brownies from Pies and Plots
Red, White & Blue Greek Yogurt Cheesecake Dip Trio from Cupcakes & Kale Chips