She's Cookin' | from the heart » Bobby Flay

This week’s obsession….

Priscilla — Fri, 21 May 2010 19:08:06 +0000

This week my obsession with Chile Rellenos has been raised to new heights. I wrote about Haven Gastropub’s gourmet version topped with Tillamook’s pepperjack cheese, had a simple but deliciously authentic Mexican chile relleno with homemade tortillas at La Parrilla after wine tasting in Temecula, and now I’m daydreaming about what I declared to be my most memorable meal of 2009: Mesa Grill’s blue corn tortilla coated chile relleno topped with micro greens – es el paraiso!

Now, I’m on a mission to make them myself! Anyone out there have a Chile Relleno recipe that you love?

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Me and Bobby Flay

Priscilla — Thu, 08 Apr 2010 15:49:53 +0000

When the Young Baker is on Spring Break, we’re all on spring break and the powers at be have bestowed heavenly summer weather upon us. My girl’s not a big meat-eater, but she does love her some pulled pork or barbecue ribs, so let the grilling begin! These sticky, sweet, succulent Hoisin Barbecue Pork Ribs are a family favorite.

First of all, what exactly is Hoisin sauce?

Hoisin sauce, also known as Peking sauce, is a Chinese sauce that is salty and smoky, sweet and savory. At Chinese restaurants, it’s the sauce they put on mu shu pancakes.

What is hoisin sauce made of? Traditional hoisin sauce is made of wheat flour, soybeans, water, sugar, and salt. Vinegar, garlic, chili, other spices, and (unfortunately) food coloring are often added.

Pork Ribs with Hoisin Barbecue Sauce

Adapted from Bon Appétit | Serves 6

Ingredients:

4 lbs. baby back pork ribs

1 t. Chinese five-spice powder

1 t. onion powder

Sauce:

1 c. hoisin sauce

1/2 c. bottled chili sauce

4 t. chili-garlic sauce

1 T. minced, peeled fresh ginger *

1/4 c. sherry

1 T. sesame oil

Note: Ribs need to marinate overnight. Place ribs in large roasting pan. Pierce meet with fork. Sprinkle with five-spice powder and onion powder.

Method:

Whisk remaining ingredients in small bowl to blend. Pour sauce over ribs, turning to coat. Turn ribs meat side down; cover with aluminum foil and refrigerate overnight.

Besides being finger-lickin good, these ribs can be baked or grilled – if its not grilling weather where you are or neither you or hubby is a grillmaster, then preheat oven to 400〫F. Bake ribs, covered, about 30 minutes or until just tender. Uncover and turn ribs meat side up; bake until ribs are cooked through, basting occasionally, about 35 minutes more. Cut meat between bones to separate ribs and serve with rice and crisp salad for an Asian flair.

*No fresh ginger? If you don’t have any, don’t sweat it…. these ribs will still be finger-lickin’ good!

Enjoy

Follow Bobby Flay’s instructions for ribs year-round!

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Post tags: Bobby Flay, Pork Ribs with Hoisin Barbecue Sauce

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Photo of the Week

Priscilla — Wed, 09 Dec 2009 17:29:33 +0000

Best Restaurant Experience 2009

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Post tags: Bobby Flay, chile relleno, food porn, Las Vegas, Mesa Grill

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