Just because half of the country (and their grills) are currently buried in snow, is no reason to give up on ribs! And these ones always get rave reviews.
Firm yet tender, they pull off the bone with each succulent bite. For the sake of disclosure, I learned the amazing method from an episode of “Restaurant Impossible” with Chef Robert Irvine.
When I don’t have all day to slow cook my pork ribs in the smoker, this is my go-to recipe.
Preheat the oven to 225 degrees F. To prepare the ribs, remove the silver skin from the back or under the rib side.
Then rub the trimmed rib racks with my Burnin’ Love dry rub (see recipe, below).
Place the racks onto a sheet of plastic wrap, wrap tightly, and repeat with a second layer. Place in the oven (don’t panic, the plastic won’t melt at this low temperature) and roast for 2 hours.
Remove from the oven and allow to rest for 10 minutes. The plastic wrap will have filled with steam and “puffed up”, I try to let the ribs rest until the wrap has completely collapsed.
Now you have a decision to make. You can sprinkle the ribs with more rub (this is how I like them…), and serve them as “Dry Ribs”, or….
Unwrap, place on a cookie sheet and coat with BBQ sauce (see recipe below). Roast, in the oven set to broil, until the sauce is caramelized, 3 to 4 minutes. Remove the sauced ribs and allow to rest, 3 to 5 minutes.
BTW…if you CAN dig out your Traeger, here’s my recipe for that…
Finally, portion the ribs into serving-size pieces, and serve.
Chef Perry chefperryperkins.com
“Burnin’ Love” Dry Rub ¼ C sea salt ½ C light brown sugar 2 Tbs garlic powder 2 Tbs onion powder 2 Tbs Italian seasonings (spicy, if you can find them.) 2 Tbs smoked paprika 1 Tbs coarse black pepper 1 Tbs ground white pepper 1 Tbs hickory salt 1 teaspoon cayenne powder
Combine all in a tightly sealed glass jar. Store in a cool, dark area.
Dirty Little Secret Sauce (If you need a diabetic friendly sauce, try this one!) 1 C “Sweet Baby Rays” (Brown Sugar, or Sweet & Spicy)
1/2 cup Thai-style sweet chili sauce 1/2 C apple cider vinegar 1/2 C Coca Cola 1/4 cup butter
Bring all ingredients to a simmer, blend well and allow to cool. Best after 48 hours.
I’m a big believer that bqq and grilling should be a part of everyone’s meal planning all year ’round. In fact, I find that my appetite is sharper when cooking in colder weather, and food out of the smoker, or off the grill… like these steaks, taste better.
Amazing Traeger SteaksPrep Time: 5 minutes Cook Time: 30 minutes smoke, 10 minutes cook Pellets: Oak2 – 1 1/2 inch thick Rib-eye or New York Strip steaks Seasoned salt to taste Herb Butter (see recipe below.)Season steaks on both sides.Start your Traeger on smoke with lid open for 5 minutes to get started. Close the lid and allow interior to heat up for an additional 10 minutes.Place your steaks on the grill in the SMOKE mode, and cook for 30 minutes. Then take them off the grill and set aside.
Turn your Traeger to HIGH. When the grill reaches 400 – 425 degrees put the steaks back on the grill, and sear for 5 minutes per side for rare-to medium rare. Because you’re cooking in an enclosed environment, you don’t have to flip your steaks, but I still do because I like the pretty grill marks.Remove the steaks from the grill to a warmed platter, tent loosely with foil and let rest 5 minutes. Add a dollop of herb butter to each steak, re-cover, and let rest an additional 5 minutes.
Serve whole, or slice thinly across the grain, spooning melted butter from the platter over each steak.
Good accompaniment include: baked potatoes, roasted asparagus (both are very nice with the herb butter, see below), and a fresh Caesar salad.
It’s the most primitive of all the cooking methods.
Picture our ancient ancestors spearing chunks of raw meat on sticks and gathering around a communal fire to cook their meal.
What would summer be without the sights, and sounds, and smells of meat searing to perfection over glowing coals? The laughter of friends and family, and the sharing of a delicious, flame-kissed meal?
“Grilling: A Home Chef’s Guide” includes dozens of Chef-tested, fully-illustrated recipes, tricks, techniques, and resources for grilling just about anything you can cook over fire!
I guarantee that you will see an instant, and significant improvement in your outdoor cooking! No more wiener flambé, carbonized chicken, or particle-board steaks.
Clear your calendar, strap on your apron, you’re about to become the grilling-god of your family!
I go through a LOT of chicken stock in my kitchen, so I like to make my own, and this simple chicken stock is my go to.
I discovered a few years back the those chicken wing-tips that I usually cut off the wings before cooking, have a near perfect ratio of skin to bone for making a rich, delicious stock.
I keep a zip-bag in the freezer and toss my wing tips in it whenever I cook a chicken, or chicken wings. About once a month, I’m usually ready to make a half-gallon batch of stock.
Note:If you don’t have the wing-tips, you can use the leftover carcass of a rotisserie or roasted chicken, instead.
Here’s the recipe…
Chef Perry joinmykitchen.com
Simple Chicken Stock
1 gallon water
1 lb chicken wing tips
2 Tbs. butter
2 Tbs salt
4 cloves chopped garlic
1 yellow onion, chopped
2 cups chopped celery
1 cup chopped carrots
1 tsp. black pepper
Note: You can customize your stock based on the recipe you plan to use it for, I made my last batch specifically for some roasted mushroom udon soup, so I also added 2 Tbs of Thai fish sauce, 1 cup of roasted mushrooms, star anise, and fresh cilantro to the stock.
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Had the good fortune to stop at the Medford, Oregon IN-N-OUT Burger on my way home from the International Food Blogger Conference in Sacramento.I, of course, grabbed a half dozen extras to bring home for the family.
When I finally rolled in around 1am, I was too exhausted to eat, so the whole box went into the fridge for later, and I collapsed into bed.
The next morning, I posted a picture of my treasure on Facebook, and a friend of mine replied, “Hamburgers taste horrible after being refrigerated.“To which I replied, “Not if you know how to reheat them, they don’t.“
In retrospect, I realized (as I often do…) that my knee-jerk response, while correct, was a little snarky and not particularly helpful. Also that, while perhaps a bit of a buzz-kill, my friend was technically correct ~ a cold, congealed burger is a pretty awful thing.
God doesn’t want is to eat like that.
So, in the sincere hope that nothing as glorious as a Double Double Animal Style is ever eaten chilled, or even worse, microwaved, I give you…
Tips for reheating a IN-N-OUT Burger
First of all…never, EVER, reheat a burger fully assembled!
Microwaving is about the worst thing you can to to both ground-beef, and lettuce. The way the microwave works in by causing water molecules to vibrate at high speeds until they get hot. This is an instant method for draining all the good juices out of a burger patty, as well as rupturing the water-holding cells in your lettuce, turning it into limp, gray, sludge.
Take the veggies off and put them back in the fridge. If you can’t replace them with fresh, shock them in a little ice water just before serving (be sure to pat them dry.) This will crisp them back up…some.
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Seal the buns, single layer, in a zip bag, and set aside at room temp.
3. Heat 1/4 inch of chicken stock or water in a microwave-safe container (with a lid) big enough to lay the burger/cheese patties in a single layer. Heat the liquid until steaming, then set the patties in (liquid should not cover, just be on the bottom). Set the bagged buns on top. Place the lid on and set aside for 2-3 minutes.
If the buns are soggy out of the fridge, you can toast them, cut sides down, in a dry pan first (optional), or if they’re just plain cheap burger buns, use fresh one (they’re like 8 for a dollar, you cheap bastard…)
When meat has heated through, and the cheese is soft, drain the patty on a paper towel, reassemble and enjoy!
You can do the same in a liddled skillet. Just make sure it’s off the heat (move to a cold burner) before adding the meat.
Personal opinion: ANY hot sandwich, once assembled, should be wrapped fully in foil and allowed to “rest” at least 5 minutes.
Just can’t get an In N’ Out in your neck of the woods? Here’s my favorite to make at home, the “Dungeon Burger!”
Baby bell peppers stuffed with a combination of hot (or sweet) Italian sausage, beer brats, or even ground beef, turkey, or chorizo. Wrapped in bacon, grilled to perfection, then glazed with your favorite barbecue sauce! (I like Sweet Baby Rays, thinned with a little apple cider vinegar.)
This is one of my signature recipes, and it never fails to rock my customer’s worlds! I had great fun preparing these at the Kenmore booth at the 2013 Ribfest in Chicago, as a Sears’s Grilling in Happiness blogger , with ExtremeMakeover: Home Edition superstar Ty Pennington (who is an awesome, funny, crazy guy, btw!)
Sticky sweet, spicy goodness…with just a breath of fire! And…trust me on this, MUCH easier to make when there isn’t a live audience and 3 television cameras in your face!
Even so, it’s totally worth it!
Oh, sooo good…
Chef Perry’s Dragon Claws
24 whole baby bell peppers
12 slices (thin sliced) bacon
1 lb. Johnsonville Beer Brats
1 cup Sweet BBQ Sauce
1/2 cup honey
2 Tbs apple cider vinegar
6 Tbsp butter, melted
Slice the tops off each baby bell, and remove the seeds and veins from each pepper, and rinse again.
Mix glaze ingredients over medium low heat, and keep warm.
Remove the meat from casings (if using bratwurst).
Stuff each pepper with sausage, and packing it tightly.
Wrap each pepper with 1/2 slice of bacon, and secure with a pre-soaked toothpick, or pre-soaked skewers.
Repeat with all remaining peppers.
Fire up your grill and prepare for indirect cooking over medium-high heat. About 25 briquettes in a Weber Smokey Joe.
For gas grills: have the two outside burners on high, and the middle on low.
Add a few chips of fruit wood to the fire about 10 minutes before adding the peppers (optional). If you’re using a gas grill, use a smoke box.
Grill the Dragon Claws over direct heat, 8-10 minutes, turning as need, until the bacon begins to crisp.
Move grilled peppers to indirect heat, glaze one side of each pepper, flip and repeat. Keep brushing with glaze, and turning until the glaze is set (about 5 minutes).
Remove, allow to rest at least 15 minutes, and then serve warm.
To make these on the Traeger:
20 minutes on “Smoke”, then grill 15 minutes at 300F (lid down), brush with glaze and flip, brush with glaze and grill 10 more minutes (lid down).
For a full-meal-deal, try this same recipe using larger Anaheim Peppers! (This was the original recipe, hence the name “Dragon Claws!”)
I overheard two older ladies talking about making deviled eggs, the other day, and one of them commented: “Hard-boiled eggs were so much easier to peel when I was young, I don’t know what’s happened to them!”
It was one of those wonderful, if rare, moments where I actually know the answer to something, in this case due to some inane piece of cooking trivia I learned growing up in restaurant kitchens.
There are a zillion tips out there for how to make a hard-boiled egg easier to peel (and I’m sure I’ll get most of them in the comments to this post), but far fewer on why eggs are so hard to peel in the first place, or why it’s become more difficult.
You can blame those rage-enducing egg-peeling moments (is it just me?) on advances in food processing and delivery time in the last four decades. The store-bought eggs you ate growing up, could take up to two weeks to get from chicken-butt to shelf.
These days, that same egg could be less than 36 hours old.
(Side note: I spoke to an employee at my local Winco, who informed me that all SIX floor-to-ceiling coolers of fresh eggs have to be completely re-stocked every 8 hours!)
Now, in most fresh foods, this is great news, and it’s great news if you’re preparing your eggs in any other fashion. For easy-peel eggs, however, it’s a huge disadvantage.
In fresh eggs (used within a week from laying), the albumen (egg white) tends to stick to the inner shell membrane due to the less acidic environment of the egg.
As an egg sits in the cooler for several days, the pH of the white albumen increases and the hard cooked eggs become much easier to peel. The egg white also shrinks slightly, so the air space between the eggshell and the membrane grows larger, resulting in boiled eggs that are easier to peel.
That whole pH thing, btw, is why the old yarn about using a half-teaspoon of baking soda really does work. Adding baking soda to the water to raise its pH level, effectively dissolving the gorilla-glue that God uses to attach the white to the shell.
BTW, you probably won’t hear phrases like “the pH of the white albumen” or “less acidic environment” in the commercial kitchen…
Someone just yells, “Hey a**-hole, use the eggs at the back of the f’in’ walk-in next time!”
Welcome to my childhood. 😉
For ideal peeling, use eggs that are 7-10 days old. To be safe, buy your eggs a week before you plan to boil them, label the carton “For Boiling”, and stick them in the back of the fridge.
Using a (clean) needle to poke a tiny hole in the fat end of the egg also helps, allowing a small amount of steam between the egg and shell, separating the two. That’s how our grandma’s did it.
Cooks in India typically use the word “curry” when referring to something with a sauce or gravy, rather than a specific blend of spices.
The word curry was created by the British when they ruled India. It was their rendition of the Tamil word “kari”, meaning sauce.
Now the term is used to mean almost any stew-type of food from India.
Most of us Americans mistakenly use the word “Curry” when we’re actually talking about a “Masala” (meaning a mix of spices.)
Many of us, when we hear the word “masala” immediately think of Garam Masala, the popular Indian spice mix. “Garam” means warm or hot, and there are probably as many different recipes for Garam Masalas as there are grandmother’s in India…and there are a LOT of grandmother’s in India! 😉
Pat beef cubes dry. (Remember, wet meat doesn’t brown, it turns grey.) Sprinkle the cubes with sea salt and black pepper, and toss with flour.
Heat a saute pan over medium heat, add ghee or oil, and brown the beef top and bottom in batches. Don’t overcrowd the pan.
Remove each batch of browned beef cubes to a bowl, and add ghee to the pan as needed.
The Curry Paste
When all of the beef has been browned, add more ghee, the chopped onions, garlic, spices, salt and pepper.
Cook until onions become translucent, for about 5-6 minutes.
Add your crushed tomatoes, brown sugar and cook, stirring, for another 2-3 minutes.
Pour the mixture into your slow cooker, Instant Pot, or Dutch Oven. and mix in the beef cubes.
(I like to make a double batch of the paste, to use in other recipes throughout the week!)
Add stock, coconut cream, and lemon zest, and stir to combine.
Instant Pot: 25 to 30 minutes Slow Cooker: 8 hours on low/4 hours on the high Dutch Oven (350F): 5 hours, stirring once.
If your Beef Masala Curry isn’t as thick as shown here, and you want it to be, switch your Instant Pot to “saute” mode, or place your Dutch Oven (uncovered) on the stove-top, and simmer until reduced, stirring constant.
Serve your Beef Masala Curry over steamed Jasmine steamed rice and top with fresh chopped cilantro, if you like it.
HOME CHEF Note: This is actually my SECOND favorite curry, as I love the richer, slightly gamier flavor of lamb over beef. The rest of the recipe remains the same.
Chef Perry’s Favorite Garam Masala
1/4 cup cumin seeds 2 tbsp coriander seeds 1 tbsp tellicherry peppercorns 1 tsp cloves 2 dried red chilies 2 inch piece of cinnamon stick 2 bay leaves 1 star anise 1 tsp fennel seeds 1/2 tsp nutmeg
Add all of the spices in a dry skillet over medium heat, stirring constantly.
Keep cooking until they just start to turn brown, and you can smell the aroma. Be very careful not to let them burn.
Remove from heat and, while still warm, toss it all into a spice grinder and grind to a fine powder.
HOME CHEF Note: This Garam Masala recipe not on;y makes a fantastic curry, but it’s also amazing with potatoes cooked in coconut milk, and makes for a tasty surprise in Deviled Eggs.
Love Curries? Be sure to check out these recipes, as well…
The Wilkinsons are not only old and dear friends, but they’re also staunch supporters of our MY KITCHEN Program, and my best personal chef clients.
For marketing purposes I won’t say that they’re also my favorite clients (but…they’re also my favorite clients.)
Don’t tell anyone.
I have had the honor of cooking in their beautiful kitchen many times, and when Ron called and asked if I could prepare a nice, upper-end, chicken-breast dinner for them and a few of their friends, I immediately thought of an old favorite: Chicken Georgia.
A simple recipe, Chicken Georgia is easy to prepare, lends itself to a fancy presentation, and with its thick, creamy mushroom sauce, falls solidly in the umami comfort food category.
As his lovely wife, Karen, requires a gluten-free menu, I’d incorporate the old-English method of using egg yolks, instead of flour, to thicken my sauce.
However, this was Ron, and Ron appreciates a little “over the top” when enjoying a fine meal. So, I took my old recipe to the drawing board…
Bacon, of course, would be absolutely essential and, along with a flavorful compound butter stuffed inside, would virtually guarantee that the chicken breasts remained juicy inside and out. Replace the onions with diced shallots – check. A little of my favorite pecorino romano to add a bit more depth to the sauce, and I give you…
Chicken a la Wilkinson!
The test dish received rave reviews from the home team, and was a smashing success at the party, served along with some Southern-style green beans, cilantro-lime rice, a nice green salad, and warm Dutch rolls. It was…lovely.
Combine the salt, sugar, and hot water and stir until completely dissolved. Add ice to chill.
Once chilled, add the chicken breasts and brine for 4-6 hours.
Remove breasts from brine, rinse thoroughly, pat dry, and set aside.
Prep the Chicken:
Egg Eash: Whip your raw egg yolks in a flat-bottom bowl, and set aside.
Preheat your oven to 350F.
Using a small knife, slice a deep pocket in the side of each breast (be careful not to pierce the other side!) and insert a teaspoon of chilled compound butter, pushing it as far back into the pocket as possible.
Dip the outside of the breast, along the pocket seam, in egg wash to seal.
Refridgerate breast for 20-30 minutes to set the seal.
Wrap each breast with 1-2 strips of back (depending on size) slightly overlapping, and secure the end with a toothpick.
(If you have trouble with the breast being slippery, use 2 toothpicks and secure the beginning end, first.)
Melt butter over medium heat and add the olive oil, mixing to combine.
When hot, add the bacon wrapped chicken and sear 1-2 minutes on each side, just long enough to start the bacon browning.
Remove chicken to a baking dish, top with mozzarella, and place in the pre-heated oven for 20 minutes*** while making your sauce.
Mushroom Cream Sauce:
Put the pan back on the burner and lower the heat to medium. Deglaze your pan with 1/2 cup of chicken stock.
Add mushrooms and shallots and sprinkle with salt and pepper. Cook 15-20 minutes covered, stirring often, until your mushrooms have reduced by at least half (the more they reduce, the more flavor they’ll have).
Add chicken stock and mushroom powder, and bring to a low simmer. Add your raw egg to the heavy cream, whisk to combine completely. While whisking the sauce vigorously, slowing pour in the cream/egg mixture until incorporated.
Whisk in the grated pecorino-romano cheese, reduce heat to med-low, and let the sauce reduce slightly, stirring often to keep it from separating.** (A sauce “separates” when the milk content curdles, creating an unappetizing texture.)
When the chicken reaches an internal temp of 160F, remove the roasting pan from the oven, pull out all of the toothpicks, top the chicken evenly with mushroom sauce, and pop it all back in the oven for 5 more minutes.
Allow the dish to rest (the sauce will thicken slightly) about 5 minutes, then serve over rice, mashed potatoes, or polenta.
Mushroom Garlic Compound Butter
1 stick of sweet cream butter, very soft
1 Tbs. coarse black pepper
1 Tbs. mushroom powder
1 tsp. roasted garlic, or more to taste (you can sub this with garlic powder, but it won’t be as good.) 😉
1/4 cup chopped parsley
Using the back of a metal spoon, combine all until mixed evenly (If using the compound in another recipe, which do not include brining, add 1 tsp. of fine sea salt before mixing.) Spoon the mixture onto a sheet of plastic-wrap and roll into a cylinder and twisting the ends to seal. Chill until hard.
Compound butter is great in soups and sauces, to top burger or steaks, and it’s a lovely way to fry or scramble eggs!
HOME CHEF NOTES:
*If you can’t find mushroom powder, you can make your own with dried mushrooms and a spice blender.
**If you get distracted and your sauce DOES separate (it’ll look like you’ve mixed cottage cheese into it) don’t panic, it happens! 😉 Using a slotted spoons, remove the mushrooms from the sauce. Using a stick-blender, or traditional blender, blend the sauce briefly until it’s smooth again. Wipe the pan clean. Rinse the mushrooms very briefly in hot water to remove the milk curds, and return to the pan with the mushrooms.
***If you’re using those huge “factory chicken” breasts, you may want to pound them slightly flatter (before brining), and add 10-15 minutes to the roasting time. Be safe – use a thermometer and cook to temp.
Hey Chef, How do you make peanut butter cookies more peanut-buttery?
Thank you for asking, Elizabeth!
The problem: The simplest way, adding more peanut-butter, throws off your fat-to-flour ratio, and you end up with cookie pancakes with no backbone. I’ve tried adding powdered peanut butter in the past, but the aftertaste of the preservatives was off-putting.
Okay, so I’ve never told ANYONE my PB Cookie secret, but what the heck… 😉
I first found these uber-peanut-buttery confections on a trip to Mexico City in my teens.
Replace 1/4th of the flour in your cookie recipe with an equal amount (by volume) of this amazing powdery candy, and you will find peanut-butter nirvana! It will also make them sweeter, so if that’s a problem, try cutting back on the sugar in your recipe until you reach a balance that’s right for you.
They’re FANTASTIC in a smoothie, too!
Also, I like to add a couple of handfuls of whole, salted Spanish peanuts (hulls removed) to my dough.
Let me know how it goes!
PS: The link above us to buy them on Amazon, but if you have an Latino market nearby, they’re almost sure to carry them.