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Smoked Mango Jalapeño Spareribs
Smoked Mango Jalapeño Spareribs
If you don’t know by now, I love me some ribs. Here’s another simple recipe using mangos and jalapeños as the base marinade for a rack of spareribs. If you’d like to use another type of fruit, pineapple, oranges, tart apples, or cherries are great substitutes. The ribs should be marinated for at least 1 day; preferably 2 days. They’ll taker 4-5 hours to smoke at 250 degrees for a 4-5lb rack. If using baby backs, they’ll take about 3 hours.
Equipment
- food processor
- gallon sized storage bag
- Electric Smoker
Ingredients
- 1 rack pork spareribs 4-5lbs
Marinade
- 1 mango peeled and diced
- 4 jalapeños
- 1/2 bunch cilantro
- 8 garlic cloves
- 4 tbsp sugar
- 1 knob ginger
- 1 tbsp sea salt
Wood Chips
- hickory
Instructions
- Purée the marinade ingredients in a food processor.
- Cut the rack of ribs in half. Marinate the spareribs in a gallon sized storage bags for at least one day; 2 is even better.
- Remove the ribs from the storage bag. Allow to rest at room temperature for an hour.
- Preheat your smoker to 250 degrees. Place the ribs on the rack, then in the smoker. Add in the wood chips; replacing with new ones every hour.
- Smoke the ribs for 4-5 hours. They’ll be ready to eat when the bones are exposed on the tips.
Scallops in Brown Butter Sauce
Scallops in Brown Butter Sauce
Scallops are some of my favorite seafood to eat. Cooking them in brown butter makes them even better. Brown butter is regular butter cooked until the milk solids brown, giving the butter a nuttier flavor. Once you have browned the butter, scallops will only take a couple of minutes a side until a crust forms. Plate them up, pouring the remaining butter over the scallops. Finish off with Hawaiian pink salt. Truly a decadent treat for any occasion.
Ingredients
- 4 tbsp unsalted butter
- 1 lb sea scallops 10-20ct
- cracked black pepper
- Hawaiian pink salt
Instructions
- Pat dry the scallops on paper towel. Season with fresh cracked black pepper.
- Melt the butter in a nonstick pan over medium heat. Whisk for 3-5 minutes until the butter starts to turn brown.
- Increase the heat to medium high. Add in the scallops.
- Cook for 2-3 minutes a side until a crust is formed on each side.
Beer Battered Cod
Beer Battered Cod
The origins of fish and chips can be traced back as early as the 15th century; thought to be created by Spanish and Portuguese Jewish immigrants in the U.K. A simple batter consisting of flour, baking soda, and water was whisked together, with the fish being dipped in it, then fried in either beef fat or lard. Fish and chips is considered to be the national dish of England; once boasting 35000 fish and chip shops across the entire U.K. Now there are less than 10000 shops left of this emblematic dish.When making battered fish, using beer instead of water will make the batter lighter and crispier. You can use any type of lager, pilsner, or an ale. I’m partial to Bell’s Two Hearted IPA. Cod and haddock are the two most commonly used fish for traditional fish and chips, but you can also use tilapia, pollock, hake, halibut, whiting, or flounder. If you’re from MN, we will use walleye. Malt vinegar and tartar sauce are the two most popular accompaniments.
Ingredients
- 2 lbs cod
- 1/2 cup flour
- salt
- vegetable oil for frying
- malt vinegar
Beer Batter
- 1 cup flour
- 1 1/3 cup beer lager, pilsner, or ale
- 1 tsp garlic powder
- 1 tsp onion powder
- salt to taste
Instructions
- Whisk together the flour, garlic, and onion powder in a bowl.
- Whisk in the beer until the batter is smooth. Set aside.
- Cut the cod into 2” pieces. Season with salt.
- Dredge the cod in flour. Shake off any excess.
- Assemble an assembly line of the cod and beer batter.
- Dip the cod into the batter.
- Heat up 3” of vegetable oil in a wok or pot over medium high heat. Gently place the battered cod into the oil.
- Fry for 4 minutes a side, carefully turning.
