Tag: main course
Garlic Scape and Pork Stir Fry
Garlic Scape and Pork Stir Fry
Garlic scapes are really popular in Chinese stir fries. Scapes are the stems and flower buds of garlic bulbs; being a great substitute for garlic, leeks, green onions, and Chinese chives. This stir fry utilizes garlic scapes with marinated pork, cooking in only 5 minutes.
Ingredients
Pork and Marinade
- 1 lb boneless pork shoulder cut into small strips
- 2 tsp cornstarch
- 1 tbsp water
- 2 tsp shaoxing cooking wine
- 2 tbsp oyster sauce
- 1 tsp vegetable oil
Stir Fry
- 3 tbsp vegetable oil divided
- 2 tsp ginger grated
- 1 large carrot sliced
- 1 lb garlic scapes trimmed; cut into 2” pieces
- 1 tbsp shaoxing cooking wine
- 2/3 cup chicken stock
- 1/4 tsp ground white pepper
- 1/2 tsp sugar
- 1 tsp sesame oil
- 1 tbsp light soy sauce
- 1 tbsp cornstarch mixed with 2 tbsp water
Instructions
- Mix together the pork and marinade in. Marinate for 20 minutes.
- Remove the pork from the marinade and save the juices.
- Heat up 1 1/2 tbsp of vegetable oil in a wok over medium high heat. Sauté the pork for 1 minute on each side. Remove from the wok.
- Add in the rest of the vegetable oil. Stir in the ginger and cook for 30 seconds.
- Add in the carrots and scapes. Cook for 1 minute. Add the cooking wine and cook for another 30 seconds.
- Pour in the chicken stock. Cook for 30 seconds covered. Add the pork and its Cook for juices back in; along with the white pepper, sugar, sesame oil, and soy sauce uncovered. Cook for 30 seconds.
- Stir in the cornstarch slurry and cook for 15 seconds. Remove from the heat.
Grilled Baby Back Ribs
Grilled Baby Back Ribs
You definitely can say that making ribs is my thing. I’m more of a fan of spare ribs, but when I see a nice rack of baby backs, it’s hard to pass up. These were quite meaty being a 3lbs rack and needed to be mine. I typically do everything but straight up traditional bbq ribs, but I felt now was a good time to demonstrate how to do a simple version of ribs on the grill.There are a few things to know when making grilled bbq ribs. First, there is a membrane on the bottom side of the rack. Some people like it removed; others don’t care. Ask your butcher to remove it for you if you desire it off. Second, it is easier to handle half racks of ribs instead of full racks. So cut the ribs in half unless you’re looking for a full rack presentation. Lastly, use your favorite dry rub and bbq sauce. You know what you like. I used a rib dry rub that my girlfriend Val prefers on pork. She also made the homemade bbq sauce for this recipe. If you don’t have a particular dry rub that you like, I recommend salt, pepper, garlic, smoked paprika, and a little cayenne pepper if you like spice.The type of charcoal you use makes a difference. While I like using hardwood charcoal for flavor, it burns fast and more will need to be added since these ribs take more than an hour to grill. For these ribs, I used charcoal briquettes. They burn hotter and will last the whole rib grilling process. For the majority of the time, the ribs will be cooked indirectly. After they’re seared, it’s a low and slow process. A 3lbs rack will take at least an hour to grill; flipping every 5-10 minutes to ensure even cooking; plus at least 15 more minutes of grilling with the bbq sauce on.
Equipment
- chimney starter
- charcoal
- charcoal grill
- brush
Ingredients
- 1 rack baby back ribs about 3lbs
- 2 tbsp olive oil
- 1/4 cup rib rub
- bbq sauce
Instructions
- Rub your ribs with olive oil. Aggressively season with your favorite rib rub. Let rest for 2 hours.
- Start your charcoal in a chimney starter until they are grey. Pour them on one side of the grill in a single layer. Place the grate on the grill. Brown the ribs on the top side for 8-10 minutes with the cover on the grill.
- Flip them over and brown 8-10 minutes on the other side with the cover on.
- Move the ribs to the outer edge of the charcoal. Grill for 40 minutes, flipping every 5-10 minutes to ensure even cooking. Brush on bbq sauce and grill for 10 minutes with the cover on.
- Let the ribs rest for 10 minutes before cutting in between the bones.
Stuffed Italian Meatball Grinder
Stuffed Italian Meatball Grinder
On the East Coast, a grinder is a sandwich on Italian hoagie rolls with hot ingredients instead of cold cuts; with cheese and Italian salad on it. My sandwich is reminiscent of the old MN state fair grinder stall that serve meatballs, sauce, and cheese stuffed into hollowed out Italian bread; instead of slicing the bread in half.
Ingredients
- hoagie buns
- mozzarella cheese shredded
Meatballs
- 2 tbsp olive oil
- 1 lb ground beef or 50/50 ground beef and pork
- 1 large egg
- 1 cup breadcrumbs
- 1/2 small yellow onion finely chopped
- 6 garlic cloves minded
- 1/4 cup milk
- 2 tsp dried basil
- 2 tsp dried oregano
- 1 tsp salt
- 1 tsp cracked black pepper
- 1 tsp crushed red pepper optional
Sauce
- 2 tbsp olive oil
- 1/2 small yellow onion finely chopped
- 6 garlic cloves minced
- 1/4 cup tomato paste
- 16 oz canned crushed tomatoes
- 1/2 cup red wine
- 1/4 cup basil chopped
- 2 tbsp oregano chopped
- 1 tsp salt
- 1 tsp cracked black pepper
Instructions
- Mix all of the meatball ingredients together.
- Roll into mini meatballs about the size of a cherry.
- Add olive to a large sauté pan over medium high heat. Cook the meatballs for 10-12 minutes. Remove from the pan.
- Add in another 2 tbsp of olive oil. Sauté the onions for 4 minutes. Add in the garlic and cook for 1 more minute.
- Add in the tomato paste and cook for 1 minute.
- Deglaze the pan with the red wine. Stir in the crushed tomatoes, basil, oregano, salt, and pepper. Cover and simmer over low heat for 10 minutes.
- Add the meatballs into the sauce. Cover and simmer for 10 more minutes.
Sandwich Assembly
- Cut each of the hoagie buns in half. Hollow out the inside, making sure not to tear open the outside.
- Place one of the halves in a pint glass to hold it upright. Put a small pinch of mozzarella in the bottom.
- Place 2 meatballs and some sauce on the bottom.
- Repeat this layering process 2 more times so there’s a total of 6 meatballs in the sandwich.
- Place some mozzarella cheese on top.
