Sunday, March 8, 2009
SERVES 4 – 6
These pork ribs are a sweeter version of a Korean preparation for marinated and grilled short ribs. For more information about rib cuts, see Ribs Revealed.
1 1⁄4 cups light brown sugar
1 cup soy sauce
1 tbsp. Asian sesame oil
1⁄4 tsp. crushed red chile flakes
4 cloves garlic, finely chopped
1 2" piece peeled fresh ginger,
3 lbs. pork baby back ribs
3 scallions, thinly sliced
1. Whisk together brown sugar, soy sauce, sesame oil, chile flakes, garlic, ginger, and 1⁄4 cup water in a large bowl. Add the ribs and toss to coat. Cover bowl with plastic wrap and let marinate for at least 1 hour at room temperature, or refrigerate overnight, turning occasionally to coat.
2. Heat oven to 450°. Remove ribs from marinade and arrange, curved side up, on a rack set over a rimmed foil-lined baking sheet. Roast for 20 minutes.
3. Meanwhile, heat the marinade in a 2-qt. saucepan over medium-high heat and simmer, stirring occasionally, until thick and syrupy, about 20 minutes.
4. Using tongs, flip ribs and cook, basting frequently with the reduced marinade, until the ribs are browned, glazed, and tender, 15–20 minutes. Transfer ribs to a platter and garnish with scallions.
1 celery stalk, trimmed and minced
3 tbsp. butter, softened
2 tbsp. minced fresh tarragon leaves
5 tbsp. fresh bread crumbs
Salt and freshly ground black pepper
16 oysters (such as blue points, malpeques,
or kumamotos) on the half shell
1. Set rack in the top third of the oven, then preheat the broiler. Combine celery, butter, tarragon, and 3 tbsp. of the bread crumbs in a medium bowl. Mix into a rough paste. Season to taste with salt and pepper.
2. Loosen oysters from their shells with a paring knife. Smear about 1⁄2 tbsp. bread crumb mixture on each oyster, then sprinkle remaining 2 tbsp. bread crumbs on top.
3. Arrange oysters on a baking sheet. Place in oven and broil until bread crumb topping is browned, about 2 minutes.
3/4 cup shortening
3/4 cup sugar
1 cup boiling water
2 (.25 ounce) packages active dry yeast
1 cup warm water (110 degrees to 115 degrees)
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
6 cups all-purpose flour
Carmelized Onions & Garlic with Herbs
In a mixing bowl, cream shortening and sugar. Add boiling water; mix well. Cool to 110 degrees F to 115 degrees F. Dissolve yeast in warm water. Add yeast mixture and eggs to creamed mixture; mix well. Add salt, baking powder, baking soda and 5 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.Knead Onion and herb mix into dough. Divide into 32 pieces; shape each into a ball. Place in two greased 9-in. round baking pans. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Bake at 400 degrees F for 18-22 minutes or until golden brown. Remove from pans to wire racks.
2 teaspoons freshly squeezed lime juice
1/2 teaspoon agave nectar or corn syrup
1/4 teaspoon pure vanilla extract
Coarse salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 medium Hass avocado, pitted
1 teaspoon freshly squeezed lemon juice
2 tablespoons olive oil
2 tablespoons Brown Butter, cooled
2 slices bacon, cut into 1/4-inch-long pieces
6 to 8 sea scallops
1 tablespoon butter
Coarse salt and freshly ground pepper
1/2 cup red or yellow cherry tomatoes, halved
2 lovage leaves or celery leaves, torn
Fleur de sel
In a small bowl, whisk together lime juice, agave nectar, vanilla, and a pinch each of salt and pepper. Slowly drizzle in extra-virgin olive oil, while continuing to whisk, until an emulsion has formed. Set vinaigrette aside.
Remove flesh from avocado and place in the jar of a blender along with 1 teaspoon salt, lemon juice, 2 tablespoons water, olive oil, and brown butter; blend until smooth.
Place bacon in a medium skillet over medium heat. Cook bacon, turning, until fat has been rendered, 5 to 7 minutes. Using a slotted spoon, remove bacon from skillet; transfer to a paper-towel-lined plate.
Pour off bacon fat from skillet and discard. Return skillet to stove and place over high heat. Season scallops with salt and pepper; add to skillet. Sear scallops 1 minute, add butter and turn scallops; sear 1 minute more. Remove pan from heat.
Spread a spoonful of avocado puree on each serving plate. Divide scallops evenly between plates; drizzle with vinaigrette. In a medium bowl, add bacon, tomatoes, lovage, and remaining vinaigrette; toss to combine. Divide evenly between plates, season with fleur de sel, and serve immediately.