Tag: Signature Dishes
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.
Venison Burger with Fried Duck Egg
Spread garlic aioli on both sides of the bun. Top with the burger and fried duck egg.
Duck Egg Frittata
Duck Egg Frittata
Duck eggs have become my new obsession. They are super rich in flavor; being twice the size of a chicken egg, with more yolk than white. They are less uncommon to find and can be bought at just about any grocery store. I fortunately got mine fresh from my dental hygienist who raises chickens, quail, and ducks.This frittata is a great way to try duck eggs for the first time. You can use just about any veggies and cheese of your liking to add in. I used cremini mushrooms, sweet peppers, spinach, and grape tomatoes, plus an herbed shredded mozzarella.
Servings: 6
Equipment
- glass pie pan
Ingredients
- 5 duck eggs
- 1/4 cup whole milk
- 1 tsp sweet paprika
- 1 tsp salt
- 1 tsp cracked black pepper
- 2 tbsp butter
- 4 oz cremini mushrooms sliced
- 4 mini sweet peppers sliced
- 4 oz baby spinach
- 8 oz shredded cheese divided
- 8 grape tomatoes sliced in half
Instructions
- Whisk the dug eggs, milk, paprika, salt, and pepper together in a bowl. Set aside.
- Melt the butter in a sauté pan over medium heat. Sauté the mushrooms and sweet peppers for 8 minutes.
- Stir in the spinach. Sauté for 2 more minutes.
- Once the spinach has wilted, turn off the heat.
- Grease a glass pie pan. Place the sautéed vegetables in the pan. Pour in the duck egg batter. Stir in half of the cheese.
- Top the frittata with the rest of the cheese. Arrange the halved grape tomatoes cut side up across the top. Place in a preheated 400° oven for 20 minutes until firm.
- Let rest for 10 minutes before serving.
Buffalo Chicken Burger with Blue Cheese
Buffalo Chicken Burger with Blue Cheese
At my meat counter, we make a buffalo blue cheese chicken burger with the cheese mixed into the meat. While they’re pretty good, I think it’s silly to mix the cheese into the patty instead of placing it on top. So I decided to make the burgers at home from scratch; even better than the premade mix I use at work.
Ingredients
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/2 cup buffalo sauce
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp parsley chopped
- 1 tbsp butter
- blue cheese crumbled
- brioche buns toasted
Instructions
- Place the ground chicken, breadcrumbs, buffalo sauce, parsley, onion and garlic powder in a bowl.
- Mix until all of the ingredients are well incorporated.
- Form into 4 patties.
- Melt the butter in a large sauté pan over medium heat. Place the Pattie’s in the pan. Cook for 5 minutes.
- Flip the patties. Cook for 3 minutes.
- Place blue cheese on the burgers. Cover the pan and cook for 2 more minutes.
- Place each burger on a toasted brioche bun.
Homemade Buffalo Sauce
Buffalo sauce is an American Staple; originating from the Anchor Bar in Buffalo, NY in 1964. This sauce isn’t just good on chicken wings, but any type of proteins such as fried chicken, fried shrimp, fried fish, etc. It is extremely easy to make and tastes better than any bottled sauce that you’d get at a grocery store.
Equipment
- whisk
Ingredients
- 4 tbsp butter
- 1/3 cup Louisiana-style hot sauce
- 1/2 tsp garlic powder
- 2 tbsp cold water
- 2 tsp cornstarch
Instructions
- Melt the butter in a small pot over medium low heat.
- Pour in the hot sauce. Add in the garlic powder. Make a slurry out of the cold water and cornstarch. Whisk in until the sauce is slightly thick.
