[ Black Cherry & Jägermeister Baby Back Ribs ]
|* This recipe comes to you from Chef Chris Santos|
4 racks of baby back ribs
2 oranges, thinly sliced
2 red onions, peeled, thinly sliced
4 cups bbq sauce
1 bunch mint, picked
1 cup orange juice
1 cup Jägermeister
2–4 cups black cherry cola
1/2 cup smoked black pepper
1/2 cup onion powder
1/2 cup ancho powder
1/2 cup smoked paprika
1 cup Sriracha (or favorite hot sauce)
| BBQ Sauce|
32 oz. ketchup
2 tbsp. olive oil
1 tbsp. brown sugar
1/4 cup honey
1 cup Jägermeister
1/2 cup molasses
1/4 cup Worcestershire sauce
1/4 cup Dijon mustard
1/4 cup cider vinegar
1/3 cup coffee
1 tsp. coffee grinds
1/2 cup red onions, sliced
1 chipotle pepper
1 tsp. adobo sauce (can of chipotles, use sauce they are packed in)
For the rub: Combine all of the ingredients. Rub the ribs thoroughly so that all surfaces are covered. Preheat oven to 300 degrees and heat a grill to high. Grill the ribs on both sides to create a nice char and smoky flavor.In a hotel pan, slice the oranges and layer the orange slices and mint leaves on top of the ribs. Stack the ribs on top of one another. Combine the bbq sauce, orange juice and Jägermeister and pour over the ribs. Scatter the sliced onions over the ribs and then fill the hotel pan with black cherry cola until the ribs are nearly covered. Place the hotel pan on the stove over low/medium heat until the liquid comes to a simmer. Cover with parchment paper and tinfoil and simmer in the 300-degree oven for about 2–3 hours. Ribs should be tender and almost fall off of the bone. Remove ribs from the liquid and place on a cooling rack. Serve with additional Jägermeister bbq Sauce.
[ Salmon Almondine ]
One of my favorite dishes, this easy recipe takes hardly any ingredients and no time to prepare. Your garnish options are endless, but I prefer fresh cilantro and grilled lemons.
|- four 6 oz. salmon fillets, skinned
- sea salt (kosher table salt is also fine)
- white pepper & ground black pepper
|- 1/2 cup light brown sugar |
- 1/4 cup dijon mustard, like Grey Poupon
- 2 tablespoons clover honey
Preheat oven to 350 F. Rinse fillets and check for bones. Pat dry and liberally season with salt and black pepper rubbing into meat on both sides. Mix honey and dijon mustard then brush over fish. Crumble brown sugar onto a clean plate removing all lumps. Dip fish into brown sugar, coating on top side only, and season with white pepper. Top with almond slivers and bake for 15-20 min, checking periodically. Fish will be pale pink and flake when ready. *To reduce pan burn, scrape any sugar/sauce mixture from around the fish that melts away while cooking.
Enjoy with an extra rich White Bordeaux like 2008 Chateau Cru Juste Blanc. Usually a blend of Sauvignon Blanc and Semillon, this wine can stand up to the powerful salmon.
[ Chocolate Almond Bars ]
|- 1 stick of butter|
- 2 c powdered sugar
- 1.5 c graham cracker crumbs
- 1 c raw almond butter
|- 12 ounces dark chocolate chips|
- 1/4 cup slivered almonds
- a 9x13 pan
- parchment paper
Line a 9x13 pan with parchment paper, set aside. Melt butter, stir in powdered sugar, graham cracker crumbs, and almond butter. Press this mixture into the pan. Melt dark chocolate in double boiler. Once melted, spread over almond butter and graham mixture. Sprinkle on almond slivers and allow to set. Cut into squares. *Option: toast almond slivers lightly in the oven before layering on top of chocolate.
[ Easy Meringues ]
Love meringues but don't have 2 or 3 hours to make them? No problem. Here's an alternative recipe that cuts out all the lengthy preparation, but still allows you to apply a personal touch. Most supermarkets will carry these meringue cups or will have a comparable option.
|- 1 package (9) meringue cups
- 3 oz dark chocolate couverture
- fresh rasp/straw/ & blueberries
- granulated white sugar for berries
|- 1 tbsp cocoa powder|
- 2 cups heavy whipping cream
- 4 oz milk chocolate, coarsely chopped
- 3 tablespoons sugar
For the chocolate whipped cream:
Heat 3 tbsp sugar and 1 cup cream in a small saucepan over medium heat. Cook until sugar has dissolved. Pour cream mixture over 4 ounces of chopped chocolate; stir until chocolate has melted. Let cool. Transfer chocolate mixture to an electric mixer fitted with the whisk attachment. Add remaining cup heavy cream and beat on medium speed until thick and fluffy. Add 1/2 tbsp cocoa powder beating until incorporated.
Pipe whipped cream into meringue shells. Roll damp berries in granulated sugar. Top the cream with sugared berries and sprinkle with reserve cocoa powder. *Option: using the reserve melted chocolate, spoon and drizzle quickly over the desserts making zig zag designs.
[ Apple Fritters ]
One of my favorite recipes, these tasty puffs are perfect for breakfast or afternoon tea. You can get fancy with your apple cuts, I like to batonette and julienne mine, as it lends a variety of visual appeal and textures. Leave the skins on for additional color.
| - 2 tbsps butter, separated
- 2 tbsps brown sugar
- Juice of one lemon
- 1/3 cup water
- 2 cups chopped apples
- 1/2 tsp cinnamon
- 1/2 cup Abita Amber beer
| - 2 eggs, separated|
- 2/3 cup milk
- 1 1/4 cup sifted flour
- 1/2 tsp salt
- 1 1/2 tbsp sugar
- confectioners' sugar
In a saucepan, melt the butter. Stir in the brown sugar & cook until dissolved. Add the lemon juice, water, apples, & cinnamon. Cook the apples for about 3 to 5 minutes or until they start to wilt. Remove from the heat & cool completely. In a mixing bowl, whisk the egg yolks, milk, reserved tbsp butter - melted- & cooled apple mixture. Stir in the dry ingredients into the liquid mixture. Add in the beer. Blend until the batter is incorporated. Cover the batter, place in the refrigerator & let rest for 2 hours. Preheat your vegetable or peanut oil in a deep pan or deep fryer (deep fryers should be set to 350 F). In a standing mixer, beat egg whites until stiff. Remove the batter from the refrigerator & blend until smooth. Fold in the beaten egg white. Using a large spoon, drop the batter into the hot oil & fry until golden brown, about 3 to 4 minutes. Remove from the oil & drain on paper-lined plate.
Serve w/ powdered sugar.
[ JM's Dog Biscuit Recipe ]
They say the nuts don’t fall far from the tree! Here’s a peek into my kitchen as my Doberman Pinschers, Turkish and Remy, take charge of the baking duties and turn out some all natural dog biscuits in under an hour.
- 2 cups whole wheat flour
- 1 tablespoon baking powder
- 1 cup natural thick peanut butter
- 1 cup organic skim milk* (sub at right)
- 1/2 cup steel cut oats / oatmeal
*I substituted 1-1/2 tbsp of bacon grease and 3/4 cup water for mine, as my dogs have sensitive tummies and don’t take kindly to dairy products.
Preheat oven to 375 degrees Fahrenheit. In a large mixing bowl, combine ingredients until well mixed. Roll out dough with a french rolling pin or pasta roller. You can use bone shaped cookie cutters or make balls out of tablespoon scoops. Bake for 20 minutes.
[ Citrus Salad Recipe ]
Citrus Avocado Salad with Honey Lime Poppyseed Dressing is my go-to healthy snack for nipping a sweet craving in the bud.
- 3 Tbsp Olive Oil
- 2 tsp Champagne Vinegar
- 3 tsp Honey
- 2 tsp Fresh Lime Juice
- 1 tsp Poppy Seeds
- Salt & Pepper
- 1 pink grapefruit sliced into 1/2 inch rounds & trimmed of rind
- 1 navel or blood orange sliced into 1/2 inch rounds & trimmed of rind
- 1 ripe avocado, halved & cut into 1/2 inch slices
- Handful or arugula leaves, washed & dried
In a small bowl, prepare the dressing. Blend oil, vinegar, lime juice, poppy seeds, & salt/pepper to taste, whisking to combine. Arrange citrus and avocado slices on a plate, topping with a small handful of arugula leaves. Drizzle with dressing & serve. Makes 2 servings.
[ Valentine's Treats ]
That pathetic excuse for a holiday is creeping around the bend again. Valentine's Day will be here before you know it, and all I can think is what do I get all the wonderful gals in my life? Easy: girls like candy... and pink. So, my idea to skewer some gummy, sugary, pink and red heart shaped toothaches for my bests is under way. Lollipop-esque treats are not only adorable, they're functional. Anything on a stick is A- easier to eat, and B- keeps the fingers from getting all jammy. See, I'm looking out. Best part, you can use those Heidi Klum low fat gummies and diabetic friendly sugar free soft chews instead of the fully loaded variety for a diet friendly version. Win! X 's & O 's, y'all.