Sunday, September 25, 2011

Baby Back Ribs

4 pounds Pork Ribs
¾ cups Brown Sugar
1 teaspoon Salt
1 Tablespoon Pepper
1 Tablespoon Garlic Powder
2 cups Sweet Baby Ray BBQ Original Sauce

Preheat oven to 300 degrees F.

Mix together the sugar and spices to make the rub. Apply rub to ribs on all sides. Lay ribs on two layers of foil shiny side of the foil facing out and meaty side of the rib face down. Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal them. Place the foil-wrapped ribs on a baking sheet and bake for 2 – 2 1/2 hours or until meat is starting to shrink away from the ends of the bone.

Remove from oven and pull ribs out of the foil packages. Heat broiler. Cut ribs into serving sized portions of 2 or 3 ribs each. Arrange the ribs on a broiler pan, bony side up. Brush on sauce. Broil under broiler for 1 or 2 minutes until sauce is cooked on and bubbly. Turn ribs over, brush on the sauce and broil that side for 1 or 2 minutes until sauce is cooked on and bubbly.

Audrey's little note: this BBQ sauce recipe is awesome with these ribs!

from: Cammi

Saturday, September 24, 2011

Roasted Sweet Potatoes

Peel and cube sweet potatoes, throw in a ziploc bag. Drizzle with olive oil and add the seasonings of your choice--I like seasoning salt with parmesan, I think I'll try brown sugar next time.

Arrange the potatoes on a foil-lined cookie sheet, place on the center rack of the oven. Cook under the broiler for 11-13 mins, turn, cook for another 11-13 minutes until golden.

Cheesesteak Subs

2 T. butter or olive oil
1 onion, halved and sliced into thin half moons
2 garlic cloves, finely minced
1/4 t. dried oregano
2 T. A-1 steak sauce
1 T. Worcestershire sauce
1 c. beef broth
2 T. flour mixed with 2 T. cold water - for thickening
1 lb deli roast beef, cut into 2-inch strips (or 1 lb ground beef, browned)
Salt and pepper
4 (6-inch) sub rolls, split partially open lengthwise
8 slices provolone cheese

In a large skillet, melt the butter. Add the onion and cook until softened and golden, about 8 minutes. Stir in the garlic and oregano and cook for a minute, until it smells fragrant. Add the A-1 sauce, W sauce, broth and the beef, stirring well to coat the beef with the sauce and onion/butter mixture. Stir in the flour/water mixture. Cook until the meat is heated through & the sauce thickens. Season with salt and pepper.

Place the sliced rolls on a rimmed baking sheet. Divide the beef mixture among the rolls. Top with the cheese and broil until the cheese is melted, about 2 minutes (don’t even take your hand off the oven door handle – stand right there so they don’t burn!). Serve immediately.

adapted from: My Kitchen Cafe & The Comfort of Cooking

Grilled Island Chicken

1/3 cup vegetable oil
3 tablespoons freshly squeezed lemon juice (from about 1-2 lemons)
1 ½ tablespoons soy sauce
1 clove garlic, finely minced
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2-4 chicken breasts

Combine all ingredients except chicken in a mixing bowl or large airtight plastic bag. Whisk or shake well until the marinade is well mixed. Add the chicken breasts to the bowl or plastic bag so that they are covered by the marinade. If using a bowl, cover tightly with plastic wrap. If using a plastic bag, press out all the excess air and seal the bag tightly. Refrigerate and marinate up to 10 hours (I would suggest marinading for at least 3 hours at the minimum).

Preheat a gas or charcoal grill to medium heat. Grill the chicken for 6-7 minutes per side (depending on how thick the chicken breasts are), until the chicken is no longer pink in the center (if you have a meat thermometer, the chicken should register 165 degrees). Tent with foil and let the chicken rest for about five minutes before serving.

Alternately, the chicken can be baked using the following directions:
When ready to cook the chicken, preheat the oven to 350° F. Place the chicken breasts in a baking dish and pour the excess marinade over them. Bake in the oven until cooked through and the internal temperature reaches 165° F, about 45 minutes (exact baking time will depend on the size of your chicken pieces.) Remove from the oven and let rest for 5 minutes before serving.

from: My Kitchen Cafe