Recipe Thread

[RedjackRyan]

What would the JIMB be without a recipe thread?? Here's an oldie but a goody..



Redjack’s Ornery Snakebite Ribs

An apartment dwelling friend of mine asked me for a bbq rib recipe she could make in her tiny kitchen. While I prefer bbq done on a grill and often rant against the parboiling method, after considerable tweaking, drinking, arguing, drinking, cussing, drinking, and tasting, we managed to come up with this. For the charring, I suggested she finish these on a hibachi just to get some char on the ribs but this is completely optional the ribs are fine without it. These ribs are not for the heat challenged!

Braising stock and ribs:

4 qt Homemade beef stock; or canned broth
3/4 c Red wine vinegar
1 tb Paprika
1 tb Cayenne pepper
1 1/2 tb Ground cumin
3 tb Tabasco sauce
1 1/4 tb Garlic powder
1 tb Ground ginger
1 c Tomato paste
1/4 c Honey
1 tb Salt
4 Slabs baby back ribs (about -1-1/4 pounds each)

Spice mixture:

1/4 c Garlic salt
1 tb Ground white pepper
1/2 c Paprika
1/4 c Dry mustard
1/4 c Red wine vinegar
1/4 c Worcestershire sauce

1/2 c Beer Barbecue sauce: (made from the following)

1 c Chili sauce
1 c Ketchup
1 c Beer (I prefer a lager)
2 tb black pepper
½ tb salt
1/4 c Steak sauce made from the following ingredients:

1 tb Ground tamarind seeds; or worcestershire sauce
1 tb Finely pressed garlic
1/4 c Finely grated fresh horseradish; or 2 tablespoons Prepared, well drained
3 tb Dry mustard
1 tb Tabasco sauce
1 tb Molasses
1 tb Jalapeno salsa
1 tb Red wine vinegar

Most supermarkets carry salsas in varying degrees of hotness. For this dish, I recommend using one that packs a substantial wallop, Wussies need not apply.

BARBECUE SAUCE:
Combine all the ingredients in a medium-size bowl, and whisk until the sauce is well blended. Adjust seasonings to taste.

Makes 3 cups.

RIBS:
Combine all the braising liquid ingredients in a large pot. Stir well, and bring to a simmer over medium heat.
Add the ribs, and simmer until tender but not falling apart, about 1 hour and 45 minutes. When done, carefully transfer the ribs to a baking sheet.

Combine all the spice mixture ingredients in a medium-size bowl, and stir to form a paste. (Add more beer if it is too dry.)

Rub the paste over all surfaces of the ribs. Wrap each slab in aluminum foil, dull side out, and refrigerate until ready to cook. (These can be prepared up to 4 days in advance.)

Preheat the oven to 400F, and prepare hot coals (Optional) for grilling. Place the rack 3 to 4 inches from the heat.

Cover a baking sheet with aluminum foil and arrange the ribs on the foil. Coat the ribs with 2 cups of the barbecue sauce, and bake on the center rack of the oven for 10 minutes.

(Optional Step)
Transfer the ribs to the grill, and cook long enough to char. Serve immediately, with the remaining 1 cup barbecue sauce on the side.

[janisian]

Ben, I could use your recipe for grilled ribs again.

[Chet]

Redjack’s Ornery Snakebite Ribs
Horny Snakebite Ribs?

*takes off glasses to clean and puts them back on*

Oh ... Ornery ... not Horny

*joins sister rose in the corner for short-sighted Rudies*

[sister rose]

*joins sister rose in the corner for short-sighted Rudies*

Welcome to my world! :D

[Gigglepottomus]

Tiger Balls

2 cups graham cracker crumbs
½ - 1 cup peanut butter (creamy or crunchy)
3½ cups confectioner's sugar
1 cup (2 sticks) margarine, melted
1 cup semisweet chocolate chips
Line a cookie sheet with aluminum foil.

In a large mixing bowl, combine the crumbs, peanut butter, sugar, and margarine and mix thoroughly with a wooden spoon. Roll this mixture into 1-inch balls, place on the cookie sheet, and chill in the refrigerator.

Meanwhile, place the chocolate chips in a small plastic sandwich bag and melt carefully (do not overheat) in a microwave. (If you prefer, melt the chips in a small bowl over hot water, then pour the melted chocolate into the sandwich bag.)

Snip off a tiny corner (about 1/16 inch) of the baggie and squeeze chocolate from the corner, drizzling thin "tiger stripes" of chocolate over the chilled cookies.

Return cookie to the refrigerator and chill until the chocolate is firm, about 30 minutes.

[RedjackRyan]

Ben, I could use your recipe for grilled ribs again.

The question is, which one.. I think i posted the memphis style for you...




Redjack's Memphis Style Dry Rubbed Ribs


Rub Mix

1 cup onion powder
1 cup garlic powder
1 cup chili powder
1 cup brown sugar
1/4 cup paprika
1/2 cup oregano
1/2 cup ground cumin
2 tablespoons salt
2 tablespoons fresh ground pepper
1 tablespoon ground ancho chili powder



Mop Sauce

Into a gallon jug add:

1 cup onion powder
1 cup garlic powder
1 cup chili powder
2 tablespoons salt
2 tablespoons pepper
1 teaspoon allspice
1 cup brown sugar

Fill approx 1/4 full with Cider vinegar then top off with water or beer


Prep a grill for medium high indirect heat (approx 190-220 degrees) or a 5-6 count with your hand grate high over the coals.

Prep 4 racks of ribs taking care to trim the excess fat and remove the membrane on the back of the ribs. Rub the dry rub liberally into the meat, work it well into the meat coating both sides.


Prep any woodchips or wood chunks you plan to use. I like Hickory , Cherry or Mesquite with these flavors.

Get your smoking pouches smoking in a closed grill.. when there's smoke, you're ready to go.

When the grill is ready, lay the ribs between the heat sources.. There's no art to this, just make sure none of the ribs are above any of the coals or burners.

Cook the ribs for 4-6 hours basting with the mop sauce every hour. Correct for temperature every time you baste the ribs.. if using charcoal, you'll need to add fuel every hour to maintain temperature, a couple of briquets (pre-lit and ashed over) will do you fine. Add additional smoke pouches when you baste/add fuel..otherwise leave the lid down.

After 4 hours, check for doneness.. Some like em with a little fight left in em, some like em falling off the bone. They will be done after 4 hours its just a matter of personal taste if you want to go a bit longer or not. I generally split the difference and go 5 hours, unless the allure of the ribs is too strong to resist :D

Finish em with the beer barebecue sauce in the first recipe..


Recipe #2

Redjack’s Signature Devil Ribs


2 full racks pork ribs – trimmed St Louis Style

Mop Sauce

1 cup molasses
1 cup granulated garlic
1 cup granulated onion
½ cup sugar
1 cup soy sauce
½ cup white vinegar
½ cup ketchup
½ cup red pepper flakes
2 tablespoons salt
3 tablespoons black pepper
3 tablespoons paprika
6 cups water or beer

Rub Seasoning

1 cup Garlic powder
1 cup Onion Powder
¼ cup Ground Cumin
¼ cup Ground white pepper
1 cup Paprika
1 cup Dry mustard
1 cup chili powder
1 cup brown sugar


In a sauce pan, combine all the mop sauce ingredients over medium heat. Cook for 5 minutes or until the sauce has thickened slightly. Set aside and reserve for basting the ribs during cooking.

Combine all the rub seasoning ingredients in a small bowl, and rub generously onto the ribs. Allow the ribs to marinate in the rub for 2-4 hours, or overnite (recommended).

Prepare a grill for indirect Medium heat cooking (190-220 degrees) with the coals to either side of the cooking area (or in an offset firebox) Place the ribs on the rack between the coals, keep the lid closed unless basting. Baste the ribs with the mop sauce every 30 minutes, add two or three glowing briquets to each side when you do the basting. Turn the ribs over once every hour.

Barbecue the ribs for 4-6 hours, you’ll know they are done when the meat has drawn up on the bones and a gentle tug will separate the individual rib segments. Remove carefully to a cutting board and cut the ribs into separate sections.

[KarenSews2]

I don't know which kind I had, but I can certainly attest to the fact that RJ's ribs are deeeeeeelicious!!! MMmmmm Breakfast of champions! ;)

Can we get the recipes that were here before the MB went away? I think maybe Dee and Dar put them up. Please and thank you.

[RedjackRyan]

aww shucks Karen.. Glad you enjoyed them. I did get a kick out of you, I had gone into the computer room to rouse Dian and Kathleen and Karen comes walking in happily gnawing on a rib bone that she 'smelled out'


GRILLED CRABS

Tell most people you are going to barbecue crabs and they’ll look at you funny. Let them taste one of these succulent morsels and they will proclaim you LORD of the grill. While I prefer to use Maryland Blues for barbecue, the procedure works equally well with any of the edible species of crab.

1 dozen Maryland Blue Crabs – Top Shell removed and body cleaned.

Water Bath Seasoning

1 cup Old Bay Seasoning
½ cup white vinegar
2 teaspoons salt
2 tablespoons black pepper
¼ cup Worcestershire sauce
3 cups water


2 cups wood chips – soaked in water.

Marinate the crabs for 10 minutes in the seasoned water and prepare a grill for medium heat indirect cooking.

Sprinkle the wood chips on the coals and place the crabs on the grill. Cook with the cover down for 10-15 minutes.

Serve the crabs on a platter with plenty of melted butter for dipping and lots of napkins.

[Bat]

There was a place in the East Bay (across from SF, maybe in Oakland) that used to serve deep fried crab. I only had them once--heaven knows why only once!--and have no idea what kind of coating they used, but they were the most heavenly morsels I have ever put in my mouth! OMG. To die for, even. Anybody ever had them, or know more?

[saxman]

Ben you really need to visit me in Calif i could use your expert advice on a daily thing. Ill try all the ways to make the ribs . Thanks! im hungry just reading .just got back from a trip up north calif antique hunting .now im really really hungry. take care and Thanks.

[Irish Beth]

1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
1/4 cup milk
1 cup grated carrots
1 cup grated zucchini
2 green onions, sliced
2 tablespoons oil

In a mixing bowl, stir together the flour, baking powder, salt, and pepper. In another bowl, beat together the egg, milk, carrots, zucchini, and onions. Add this to the dry ingredients and stir until combined.
Using a large skillet, heat 1 tablespoon of oil over medium heat. Pour the batter by tablespoons into the pan, making a few pancakes at a time. Cook about 2 minutes on each side and golden brown. Add the remaining oil to the pan as needed. Serve pancakes at once.

[mixtymotions]

Bat, I'm going to guess that the deep fried crab you had was a "softshell" crab. As crabs grow larger, they shed the old shell, leaving them with a paper thin shell until it hardens. Then they can be battered and deep fried. I worked in a marina in VA, and I'll never forget the day we had some folks from the midwest come in to eat. They saw me scoopin' a soft shell crab out of the fryer and shrieked "Oh my GAWD! What IS that thing?" I smiled and answered "tarantula". (Spiders and crabs are related, after all) They decided to order a lb. of shrimp. At this marina, we steamed the shrimp with the shells on, which meant the patron had to peel em', dip em' and eat em'. When I came to their table to take away their plates, there wasn't one single shell on their plates! I asked them if they enjoyed the shrimp...they smiled (weakly) and replied, "Yes, they were tasty, but a bit too crunchy!" I don't know HOW they managed to swallow the tails, those little buggers are SHARP!

[RedjackRyan]

mmm gonna try the tiger balls and the veggie pancakes


Mixty, thats tooo funny! Tourists.. gotta love em ;)

Mike, If i ever get out that way its gonna be a huge party.. We'll get Dar to come up and we'll make piggies out of ourselves.

[mixtymotions]

Ohhh, but you asked for the recipe, Bat, and I completely blew past that!

Okay, we used pancake batter, uh huh, pancake batter. It fried up light and fluffy, crispy on the outside, like tempura batter. I suppose you could use tempura batter, but I bet it's just pancake batter in a fancy, schmancy box. We didn't use any seasonings at all, allowing the flavor of the crab to stand on it's own merits. We served tartar sauce in a condiment cup, for those who wanted it. The icky part was that we'd get the crabs fresh, which meant they were...alive - eeek! Many crabbers use "shedding pens", because softshell crabs fetch a higher price, as they are a seasonal delicacy. If you buy live softshell crabs, you'll have to clean them before cooking them. All you need is a pair of scissors, as the shells are soft. Cut across the body behind the eyes (ya don't want em' peekin' out of the sandwhich, do you?) then reach in between the body and the soft shell, scooping out as much innards as you can. Some people salvage as much "mustard" as possible during cleaning - it's the yellow stuff. Now, I don't know what that "mustard" really is, and I don't want to venture a guess either. You'll also need to remove the lungs - they are under top shell, on each side of the crab. The lungs could poison you if not removed. The crabs are incapable of movement when in the softshell stage, so they cannot pinch you, or run away. Then rinse em' off and pat em' dry with a towel before dipping em' in the batter. You may be able to buy the crabs already cleaned, but I'd betcha a dollar they have been frozen, and I guarantee they'll cost more, because, really, who wants to cut faces off a crab?

[Dar]

Gee Bat! I don't know about a place like that, but you can be sure I'll be looking. Although after Mixty's description, I'm feeling a little 'off' of fresh crab for the moment.

I'm gonna repost the White Chili recipe that Randy gave me. It's similiar to what they serve at the Iguana Grill in Pittsburgh.


Southwestern White Chili

----INGREDIENTS----
1 tsp GARLIC POWDER
1/2 tsp OREGANO,GROUND
1/2 tsp CILANTRO,LEAVES
1 tsp CUMIN GROUND
1/8 tsp PEPPER,RED OR CAYENNE
(above spices to taste, more or less as desired)

1 tbsp OIL,OLIVE,SALAD OR COOKING
1 1/2 lbs BONELESS CHICKEN BREASTS CUT INTO CUBES
1/4 cup ONIONS,RAW,CHOPPED
2 CANS CHICKEN BROTH
4.5 oz CANNED GREEN CHILI PEPPERS (CAN)
19 oz BEANS,KIDNEY,WHITE,CANNED (CAN)
1 cup CHEESE,MONTEREY,SHREDDED
2 oz ONIONS,SPRING OR SCALLIONS (INCLUDES TOPS&BULB),RAW


----INSTRUCTIONS----
Combine garlic powder,cumin,oregano,cilantro and red pepper in a small dish and stir until well blended. Set aside.
Heat oil in a large skillet over medium-high heat. Add chicken cubes and onions; cook 4-5 minutes, stirring.
Stir in chicken broth, chiles and spices. Simmer over low heat 15 minutes.
Stir in beans and simmer, uncovered, 5 minutes. Top with cheese and sliced green onions, if desired.

YUM!!

[Dar]

Boy I could see those would be a BIG hit with kids!!

[Bat]

Mixty, thanks for all the info! I'm not sure that Dungeness go through a soft-shell stage? From the flavor, though, I'm pretty sure they were Dungeness crabs, not the little ones from the East coast, which I'm not really that fond of, hate to say it! ...and Tempura batter is a little finer, being made of rice flour instead of wheat...it makes fine batter for deep frying anything, especially veggies!...in fact, that is what Tempura is.

Dar, the crab place was in a little out-of-the-way town in the East Bay area, I probably wouldn't know the place if you found it...but I hope you do. Ask around, somebody is bound to know, especially somebody older might remember it if it is no longer extant...what a loss if it's gone!
Your mission, Dar, is to find the Deep Fried Crab joint...and it wasn't fancy...
this message will destruct when John says it does.
:D Bat

[RedjackRyan]

All crabs shed their shells periodically Bat. Even the wonderful dungies.. mmmmmm guess what i'm having for dinner ;)

Never had a deep fried dungie, but now i have a goal in life ! :D

[Bat]

Absolute ambrosia, RJR...even better than Lobstah, if you can imagine such a thing! Heresy, I know, but True.

The Heretic
Bat

[RedjackRyan]

mmm mmm stop it ! making me so hungry for dungies..

I'll take crab over lobster any day of the week. I think i was eating crab before any other solid food. My wife on the other hand loves her lobster, but her family is from the new england area..mine from the chesapeake bay area..

[Mary6906]

OK, here's my contribution to this old recipe thread. I made this lovely moist cake for Easter.

Orange Kiss-Me Cake
BAKE at 350˚F .... MAKES — see sizes below

Squeeze: Juice from 1 large orange. Reserve juice for topping.

Grind together: Pulp and rind of orange
1 cup raisins and 1/3 cup walnuts, using coarse blade of food chopper

Sift together: into large mixing bowl
2 cups sifted Pillsbury’s Best All Purpose Flour**
1 cup sugar
1 teaspoon soda
1 teaspoon salt

Add: 1/2 cup shortening and 3/4 cup milk
Beat: 1 1/2 minutes. (With electric mixer blend at lowest speed, then beat at a low speed. Or beat 225 strokes with a spoon.)

Add: 2 unbeaten eggs and 1/4 cup milk. Beat 1 1/2 minutes.
Stir: Orange-raisin mix into batter.
Turn: Into pan or pans (see sizes below), well greased and lightly floured on the bottom.

Bake: In moderate oven (350˚F):
13x9x2 or 12x8x2-inch pan 40 to 50 minutes
two 8-inch round or square pans 35 to 45 minutes
two 9-inch round or square pans 35 to 40 minutes
15 1/2 x 10 x 1-inch jelly roll pan 25 to 30 minutes
two 11x7x2-inch pans 40 to 45 minutes
about 2 1/2 dozen cupcakes 20 to 25 minutes
two 9x5x3-inch pans 50 to 55 minutes

Orange-Nut Topping
Drizzle: 1/3 cup orange juice over warm cake.
Combine: 1/3 cup sugar, 1 teaspoon cinnamon and 1/4 cup walnuts, chopped; sprinkle over cake.
______
**For use with Pillsbury’s Best Self-Rising Flour, decrease soda to 1/4 teaspoon and omit salt.

[hoops]

ok...mac and cheese...the way mom made it yummmm
for 2-4 people ( you'll find out why when you taste it)

1lb elbow macaroni
1 lbs velveta cheese
1/2-1 stick butter
1-1 1/2 large can diced tomatoes
2 tsp garlic salt
salt and pepper

boil macaroni till just soft...still small
butter bottom and sides of 11x9 " baking pan
cube velveta cheese
thinnly slice butter
pour all into baking pan
pour diced tomatoes over top and sprinkle garlic salt, salt and pepper
mix in baking pan very well
cover with aluminum foil if you like a soft top, uncover at half way point if you like more crispy.
bake in 325 degree oven for 40- 45 mins
serve as soon as possible
enjoy
Peace
little hoopie