Sometimes, you might get a bit overzealous in your country style rib ambitions. Or, maybe your guests are philistines and have turned up their noses at non-babyback products. Or maybe you just really like leftovers. Whatever the case, you're reading this because you woke up this morning and found ribs in your fridge, and you know full well that day-after ribs are never as good as the fresh-off-the-grill variety. Experience is a cruel mistress.
Luckily for you, there's a viable use for leftover ribs that by and large doesn't taste like leftovers. Instead, it tastes like barbecued pulled pork, which I consider to be a perfectly acceptable substitute. The secret is to get the meat steaming hot. If it's not hot enough, the juices won't run right and the meat will be dry.
1 pre-barbecued country-style rib
1 sandwich roll
barbecue sauce of your choice
Slice the rib into bite-sized chunks. Microwave on medium-high in 90 second increments until hot. Put in sandwich roll, add sauce to taste, and eat. Makes 1 sandwich.
Monday, May 14, 2007
Tacos
Once upon a time, I was a Girl Scout. This was a while ago, and I didn't keep up with it for very long. But at one time, merit badges held a certain allure, and I'm sure my parents were quite happy to see me socializing. I was a bit of a loner, even then.
One of these merit badges was some sort of house keeping or cooking thing. The important part was that I had to make dinner for my family. I think I was about 9 years old at the time. I made tacos, and my parents were really proud of me. I was always surprised at that because even then, tacos were something I didn't have much trouble with, and I don't recall thinking it was a big deal. I served brownies for dessert.
I didn't stick with the girl scouts. There was the 'incident' on a camping trip involving a large fireball and the unfortunate loss of some of my hair, and I always felt like the boy scouts had more fun.
However, I still know how to make tacos.
One of these merit badges was some sort of house keeping or cooking thing. The important part was that I had to make dinner for my family. I think I was about 9 years old at the time. I made tacos, and my parents were really proud of me. I was always surprised at that because even then, tacos were something I didn't have much trouble with, and I don't recall thinking it was a big deal. I served brownies for dessert.
I didn't stick with the girl scouts. There was the 'incident' on a camping trip involving a large fireball and the unfortunate loss of some of my hair, and I always felt like the boy scouts had more fun.
However, I still know how to make tacos.
Dorm Room Desperation: Ramen in the Sink
My freshman year of college, I lived in luxury. I was lucky enough to be placed in an apartment with air conditioning and a full kitchen. My roommate was wonderful, and we had a great time on Friday nights cooking dinner and watching old Hitchcock movies. Then she graduated. My new roommate was an experienced and consummate slob, and after one semester, I fled for a single dorm room in a building with 300 people and one kitchen 3 floors away.
My diet rapidly disintegrated as I cooked less and ate out more. My all time low, however, was when I started cooking ramen noodles in my bathroom sink. I didn't have a microwave, so I would dump dry noodles in a bowl, add half the required amount of hot water, and half the seasoning packet. I learned to like crunchy noodles.
My diet rapidly disintegrated as I cooked less and ate out more. My all time low, however, was when I started cooking ramen noodles in my bathroom sink. I didn't have a microwave, so I would dump dry noodles in a bowl, add half the required amount of hot water, and half the seasoning packet. I learned to like crunchy noodles.
Drinks for People Who Don't Like the Taste of Alcohol
I fall in this category. Over the years, I've learned to appreciate whiskey well enough to enjoy mint juleps, but for the most part, alcohol tastes like gasoline to me and it's something I want no part of. It doesn't help that I tend to shy away from sour or bitter drinks. So I've started devising concotions that mask the taste of alcohol. Usually, this includes vodka and more than a few mixers.
I've never harbored any illusions that these would be considered good drinks. They taste good to me, but in the grand scheme of things, they're pretty wimpy. So it was with some surprise that I was giving out this recipe one New Year's Eve to a bunch of older friends whom, I felt, should have known better. This is also very anticlimactic as recipes go. That particular night, I didn't have access to any liquors or other tricks, so the recipe I was giving out was, "Vodka and chocolate milk. Yes, really. Make chocolate milk. Add a satisfying amount of vodka. Stir and enjoy. And be careful not to drink it too fast."
1 c milk
2 Tbsp chocolate syrup
1-2 oz vodka
optional flavorings: amaretto, Irish cream, Godiva liquor, creme de cacao, creme de menthe, peppermint extract, butterscotch schnapps, kahlua, Starbucks coffee liquor.
Combine all ingredients. Stir. Serve over ice in a tumbler, or in a martini glass.
I've never harbored any illusions that these would be considered good drinks. They taste good to me, but in the grand scheme of things, they're pretty wimpy. So it was with some surprise that I was giving out this recipe one New Year's Eve to a bunch of older friends whom, I felt, should have known better. This is also very anticlimactic as recipes go. That particular night, I didn't have access to any liquors or other tricks, so the recipe I was giving out was, "Vodka and chocolate milk. Yes, really. Make chocolate milk. Add a satisfying amount of vodka. Stir and enjoy. And be careful not to drink it too fast."
1 c milk
2 Tbsp chocolate syrup
1-2 oz vodka
optional flavorings: amaretto, Irish cream, Godiva liquor, creme de cacao, creme de menthe, peppermint extract, butterscotch schnapps, kahlua, Starbucks coffee liquor.
Combine all ingredients. Stir. Serve over ice in a tumbler, or in a martini glass.
Texas Style Brisket
My parents belong to a neighborhood cooking club. Three times a year, they'll plan huge themed parties where every member is mailed a recipe that they're responsible for preparing and bringing to the party. One year, my dad got this one. we loved it and now he and I make it for special occasions. Our birthdays, for example, which fall two days apart.
It takes time but it's well worth it. My dad serves it with barbecue sauce, which I think is overkill, so I normally serve it plain, with a bottle of sauce off to the side for people who want it. The grilling stage is NOT optional.
For the spice rub:
1/4 c chili powder
2 Tbsp salt
2 Tbsp paprika
4 tsp garlic powder
4 tsp black pepper
2 tsp cayenne pepper
2 tsp white pepper
1 tsp cumin
The meat: 3 whole briskets, about 4 lbs each
30-40 kaiser rolls.
Combine all spices. Rub spice mixture liberally onto briskets so they are completely coated. Let stand 1-2 hours at room temp. Preheat oven to 325F. Wrap meat in aluminum foil and place in shallow pans on a rack. Add approximately 1/4 inch of water to the pan. Alternatively, you can cut up carrots, onions, and potatoes and have the brisket stand on vegetable chunks. These should then be served with the brisket. Bake for 5-6 hours until meat is very tender, adding more water to roasting pans as necessary. Preserve roasting juices. Over a medium grill fire, unwrap meat and grill for 10-15 minutes per side until charred. Let meat stand for about 15 minutes, then slice thinly across the grain. Serve in roasting juices.
It takes time but it's well worth it. My dad serves it with barbecue sauce, which I think is overkill, so I normally serve it plain, with a bottle of sauce off to the side for people who want it. The grilling stage is NOT optional.
For the spice rub:
1/4 c chili powder
2 Tbsp salt
2 Tbsp paprika
4 tsp garlic powder
4 tsp black pepper
2 tsp cayenne pepper
2 tsp white pepper
1 tsp cumin
The meat: 3 whole briskets, about 4 lbs each
30-40 kaiser rolls.
Combine all spices. Rub spice mixture liberally onto briskets so they are completely coated. Let stand 1-2 hours at room temp. Preheat oven to 325F. Wrap meat in aluminum foil and place in shallow pans on a rack. Add approximately 1/4 inch of water to the pan. Alternatively, you can cut up carrots, onions, and potatoes and have the brisket stand on vegetable chunks. These should then be served with the brisket. Bake for 5-6 hours until meat is very tender, adding more water to roasting pans as necessary. Preserve roasting juices. Over a medium grill fire, unwrap meat and grill for 10-15 minutes per side until charred. Let meat stand for about 15 minutes, then slice thinly across the grain. Serve in roasting juices.
Hallie's Comet: Adventures In Starbucks
Whatever else you may think of Starbucks, they have one undisputed Really Awesome (tm) service, which is that they're willing to make just about anything you ask for if they have the ingredients and the time. So one day I had a break in the middle of a gig on a fairly warm day and I headed down to my local Starbucks and asked for this drink by description. The barista was quite excited about this and thought they might actually start advertising it. He asked for my name, and when I gave it to him, he said, "We'll call it Hallie's Comet."
1 pt apple juice
1 pt black tea/iced tea
2 shots caramel
cinnamon and nutmeg
ice
Dump all ingredients in a blender. Blend until mixture reaches slushie consistency. Drink on warm days.
1 pt apple juice
1 pt black tea/iced tea
2 shots caramel
cinnamon and nutmeg
ice
Dump all ingredients in a blender. Blend until mixture reaches slushie consistency. Drink on warm days.
Country Style Ribs: An Ode
This country seems to have an obsession with baby back ribs. I suppose this makes some sense. They're tender and juicy and they give cooks an opportunity to show off various spice rubs and secret BBQ sauce recipes. And let's not forget the grill. Rib chefs are lords of their grills, and woe-betide the person who gets in the middle of that relationship.
I've never really seen the point. Part of the reason for this is that the ratio of meat to bone is disappointing, and I don't like to fight with my food. More to the point, I grew up with something far better: country style pork ribs. Country style ribs are thick, meaty, juicy, and completely satisfying to see on a plate. I can make a meal out of two, rather than half a rack. All the same opportunities for futzing with spice rubs and sauces still exist. And finally, there is nothing so satisfying as telling your guests that you're serving ribs and seeing the look on their faces when said ribs appear.
I've never really seen the point. Part of the reason for this is that the ratio of meat to bone is disappointing, and I don't like to fight with my food. More to the point, I grew up with something far better: country style pork ribs. Country style ribs are thick, meaty, juicy, and completely satisfying to see on a plate. I can make a meal out of two, rather than half a rack. All the same opportunities for futzing with spice rubs and sauces still exist. And finally, there is nothing so satisfying as telling your guests that you're serving ribs and seeing the look on their faces when said ribs appear.
Subscribe to:
Posts (Atom)