Chilli pork ribs - BBQ Recipes - Market Kitchen

A Recipe for the perfectly grilled pork ribs with dark chocolate - the secret ingredient in Arthur Potts Dawson's finger-licking recipe. Download the recipe's ingredients and step-by-step instructions at uktv.co.uk



http://www.youtube.com/watch?v=ROi6JkB8AjA&hl=en

Tailgating

It is believed that tailgating started in the late 1800s when the first college football games were played. But today it's not for football anymore. Tailgating has caught on at most sporting events and even concerts. Chef Jason Hill visits the 2009 Rose Bowl to get some tailgating recipes and some tips from these pros. Before the game, the Rose Bowl parking lot was transformed into an awesome tailgate party, where football fans were busy playing tailgating games and grilling up some great tailgating food. On the hunt for tailgating ideas, I found that the most essential equipment is a portable tailgate grill, table and canopy. A big screen TV, generator and rocking stereo system is also a plus. At this USC college tailgate, burgers, steak and carne asada rule, but we also find some bacon-wrapped hot dogs in the mix, cooked up with some grilled onions and peppers on a foil-wrapped sheet pan. Of course, with this great party vibe we met plenty of generous fans who were willing to offer us a bite and share some great football tailgating tips. One group was making carne asada tacos on a street taco grill. They use it for all sorts of tailgating recipes, from chorizo and egg burritos for breakfast to carne asada. They also fill it with oil to make fried chicken or fish. The secret to this great carne asada recipe was a steak marinade made from Sunny Delight, Lawry's seasoning salt, onions, cilantro and fresh orange slices. The key is to let it sit. You can't just mix it up and ...



http://www.youtube.com/watch?v=EnSFk2XbLoE&hl=en

Bacon, Lettuce and Tomato Chopped Salad with Gorgonzola Cheese

Many restaurants, as least where I live, have added chopped salad to their menus. I don't know why chopped salad has suddenly become popular, but may be due to the fact that it goes with everything - beef, pork, chicken, and fish. Chopped salad can be a first course or a main course.

A few weeks ago I had chopped salad at a well-known Italian restaurant and it was fabulous. Could I make it at home? I bought the ingredients, chopped the vegetables, and refrigerated them. Then I made the dressing. Just before dinner I combined the ingredients in a large salad bowl, added the Gorgonzola cheese, and tossed the salad.

Here's my recipe and, if I say so myself, it's as good as the restaurant salad. To cut down on calories I dressed the salad lightly. If you want more double the salad dressing recipe. You may bring this salad to a picnic as long as you keep the ingredients cold. For an even heartier salad add some grilled chicken or steak. This salad tastes like a BLT sandwich without the bread. Make a lot because your family will gobble it up!

BACON, LETTUCE AND TOMATO CHOPPED SALAD WITH GORGONZOLA CHEESE

INGREDIENTS:

1 cup cooked pasta (tiny tube pasta or tiny shells)

1 2.8 ounce package of precooked real bacon pieces

1 large beefsteak tomato, seeded and chopped

1 small bunch of green onions and tops, chopped

1/3 cup (or more) of Gorgonzola cheese, crumbled (You may also use Roquefort.)

2 cups iceberg lettuce, chopped

DRESSING:

2 tablespoons extra light olive oil

2 tablespoons rice wine vinegar

1/2 teaspoon Dijon mustard

1/2 teaspoon salt

Freshly ground black pepper to taste

Prepare salad ingredients, put them in separate plastic bags, and refrigerate. Make salad dressing and set aside. A few minutes before serving, combine the ingredients in a salad bowl, add the Gorgonzola cheese, the salad dressing, and toss gently. Makes 6 generous servings.

Reunions - Food That's All in the Family

Family reunion. Those words seem simple, but they are often loaded with emotional content, memories -- and stress. The stress of figuring out when and where everyone can get together, the stress of figuring out everything from housing arrangements to entertainment plans, and the challenge of how to feed the gathering herd with all their unique personalities and tastes. Your family may be different, but our extended family is full of relatives that get along and those that don't. In the end, the whole thing becomes an endurance trial focused around one thing -- the food.

Family reunion food is the ultimate comfort food if you grew up in the Upper Midwest. It's not fancy or specific to any ethnic heritage. Some recipes have been handed down through so many generations that reunion food has entered the realm of racial memory (the race, of course, being anyone who grew up south of the Canadian border within three hundred miles of lakes Michigan and Superior).

For the sake of those who are new to the region (remember that anyone who's been here less than 25 years is considered a newbie, so you know who you are), I compiled a primer to help you out, because sooner or later, you will be facing a table full of this stuff along with the inevitable hamburgers, hot dogs, and carbon-encrusted grilled chicken.

JELL-O[r] salad

JELL-O[r] is a food only America could invent. In 1845, industrialist Peter Cooper obtained the first patent for a gelatin dessert, later named JELL-O[r]. It never went anywhere until the rights to sell it were purchased by a patent medicine salesman named Frank Woodward. The rest is jiggley history. Americans can never leave anything alone and started experimenting with ways to make JELL-O[r] more interesting. Folks combined flavors, layered JELL-O[r] into parfaits, fluffed it, cubed it, added fruits and/or vegetables, whipped cream, mayonnaise, and God alone knows what else and called the result "salads" for lack of a better title. As a result, Aunt Mildred now brings at least two JELL-O[r] salads to every reunion made, of course, from treasured family recipes. If you were born overseas and don't have family JELL-O[r] recipes that have been passed from generation to generation, visit [http://www.JELLO.com]. There are 250 travel-friendly recipes and over 500 family party recipes just waiting for you.

Macaroni salad

We're not talking pasta salads here. Pasta salads are for people who drive fancy European cars, talk about the subtle, unassuming, yet complex bouquet of their latest wine purchase, and own Afghan Hounds or Labradoodles named Pooky. No, we're talkin' elbow macaroni with mayonnaise and additives like peas, canned tuna, or cheese. If you heat these up, they become a hot dish. At a reunion they are to be served cold -- in Tupperware[r]. Most macaroni salad recipes are family heirlooms or come out of those cookbooks put together by church ladies. You can also go to http://www.mayo.com where the friendly folks at Hellman's offer four macaroni salads including Traditional Macaroni Salad and the more exotic Neptune Pasta Salad.

Cole slaw

Cole slaw is usually one of the best things to eat at a reunion because it's so hard to mess up. Combine cabbage, carrots, and slaw dressing (sometimes homemade, but often bottled) and mix. Folks with fancy airs might add raisins, caraway seeds, or a little red cabbage for color. The only thing that's hard to get right is quantity. For some reason, cole slaw always expands to fill the available space and beyond until the only container that will hold it all is a wheelbarrow. Our favorite bottled cole slaw dressing is Marzetti's. If you are looking for those fancy versions, there are a number of tasty recipes at http://www.marzetti.com.

Pork and beans

Some folks might try to tell you they're baked beans but we all know those beans came straight out of a can. The telltale sign is always that little cube of pork fat that makes it legal to call it pork and beans and not just beans. Some people try to dress them up, but breeding will tell. For reunion food purists, the only way pork and beans should be served is lukewarm.

BUSH'S Baked Beans (www.bushbeans.com) has a wide variety of flavors and there's even a recipe on their website for Sweet Baked Beans Pasta Salad that includes elbow macaroni and chunks of cheese. How much more basic can you get?

Dessert bars

Apparently there is too much pressure to get ready for a family reunion to bake cookies or cakes so the Dessert du Jour is invariably several varieties of dessert bars. Dessert bars are divided into three types: brownie, pudding, and cookie and can range in consistency from chewing on toasted particle board to sticky with the cohesive force of Gorilla Glue[r]. Getting some of them out of the pan requires an air hammer. Here's a piece of advice. The cuter the name, the worse they'll be. Try to avoid eating "Suzy's Goody Gumdrop Apricot Extravaganza Bars." Dessert bars travel well and are simple to make as the 925 bar recipes and 243 brownie recipes at http://www.AllRecipes.com prove.

The last thing I'll mention is what makes the rest tolerable. It's not technically food but I'm willing to stretch the point. It lets you tolerate Uncle Phil's jokes that you've heard at every reunion since you were allowed to join adult conversations. It gets you past all the "the last time I saw you, you were this tall" events (including the cheek pinch). I am, of course, talking about reunion beer. It's the cheapest beer that can be found, but after a while you don't care. It all gets better. Somebody pass me "Grandma's Disappearing Magic Marshmallow Carmel Fudgey Brownies."

Tasting addendum video for Scott Cellars 2007 Sierra Madre Pinot Noir Santa Barbara, California

Scott Cellars 2007 Sierra Madre Vineyard Pinot Noir was produced from the beautiful Santa Maria Valley on Californias Central Coast. The winerys first release from this notable vineyard, the 2007 Pinot Noir comes from small berries with rich density and concentration that promotes a nose that jumps out of the glass with classic fruit and spice aromas. This viscous wine is darker than most Pinots and packed full of big, round, ripe, fruit flavors that are perfectly integrated with layers of spice and earth notes. The tannins are amazingly supple and smooth and suggest a pairing with grilled tuna or slow roasted pork loin.



http://www.youtube.com/watch?v=pizHKzqezJs&hl=en

Use BBQ Wood Chips to Intensify Your Grilling

Take a tip from the experts: use BBQ wood chips to spice up your grilling. Connoisseurs know that good barbeque takes a lot more than just slapping some meat on a grill. Renowned experts in the field such as Bobby Flay, Dave Foley, Butch Lupinetti and many others swear by BBQ wood chips. With the summer grilling season upon us, here are some tips on how to introduce BBQ wood chips into your grilling and start cooking like the pros.

Wood chips are used in your grill in addition to charcoal or gas. They may be sprinkled atop coals or placed within a small smoker box in a gas or electric grill, and the smoke they create lends a distinctive aroma and appealing taste to all of your grilled meats.

Whether you use a charcoal, gas or electric grill, wood chips will give you authentic barbecue flavor. You can also buy a special smoker box to place in your gas or charcoal grill so that you can get that "wood smoke" flavor. Read the instructions for your particular grill before you try doing this.

Make sure that your wood chips do not end up burning like a campfire; the resulting heavy smoke will spoil your food with an acrid taste. Expert grillers advise that wood chips be soaked briefly prior to use, about fifteen minutes or so, and then allowed to drip dry for just a few minutes more. Ideally, your wood chips will be damp but not saturated.

If you're using a smoker in your grill, it's probably not necessary to soak the wood chips before you use them. Soaking wood chips will let them burn longer, but if you're cooking a steak, you probably don't want a long, slow grilling.

Wood chips are available in a large range of varieties that cater to all tastes; your local vendor should be able to advise you on pairing a wood chip with a particular meat.

In general, if your meat is lighter, you'll need a milder wood chip flavor. You can also try "heavier" flavors with lighter meats, though, such as using mesquite with chicken. If you're going to do this, try using a few wood chips instead of a lot to see what this does to your flavor.

With its more delicate aroma, alder wood chips best accompany lighter meats like fish and poultry. The flavorful fruitwoods, including apple, cherry, peach and plum, go best with veal, poultry and pork, and they also lend an interesting taste to grilled vegetables.

Mesquite BBQ wood chips, perhaps the most famous variety, go best with heavier meats like beef, lamb and duck. Also extremely popular, the resonant aroma of hickory goes best with beef and pork.

Just remember that BBQ wood chips are a flavor enhancer and not the meal itself, so don't skimp on your meats! Make sure you have a good cut that is fresh and well prepared. Otherwise, your fancy wood chips will just be going to waste on an inferior piece of meat that no amount of grilling expertise can retrieve.

Using BBQ wood chips takes us back to that glorious time when all good cooking was done on an open wood fire. Don't settle for just a plain old grilled steak or bland chicken breast cooked on bare coals. Cook like a pro and enjoy the vibrant aromas and flavors that come from cooking with BBQ wood chips.

North County San Diego Restaurant - Blanca

Blanca, one of North County San Diego's newest fine dining restaurants is definitely suitably named. With snow white dining plates, table linens, pendant lanterns, and a prominent concrete bar, Blanca is elegant, classy, and cool-just like Solana Beach and the surrounding North County area.

Proprietors Seth Bass and Debbie Hugonin named the restaurant Blanca for this exact reason. They envisioned an establishment with the same hip sophistication that Solana Beach restaurants carry. Their vision "was to bring together all that [they] cared about into one place; family, friends, great food, and fine wine. [Their] vision became Blanca."

The cuisine at Blanca innovatively fuses contemporary California cuisine with the sensibility of traditional French technique. Blanca uses local organic produce and local, sustainable seafood whenever possible. Executive Chef Wade Hageman is constantly adding new dishes to the ever changing menu and the General Manager and Sommelier Zubin Desai serves up charisma and top notch wine pairings in the front of the house.

The tranquil, minimalist dining room has perfectly dimmed lighting, comfortable seating offering both booths and tables, and accommodates up to twenty-two guests. Blanca boasts a private, outdoor patio complete with a fifty-two inch plasma monitor and iPod docking port. With polished servers, a stunning bar and lounge, and a classy clientele, Blanca is easily holding its place as one of North County San Diego restaurants most desired dining locales.

Beginning with the starters, Blanca offers moderately priced finger foods such as Heirloom Wisconsin Black Popcorn with finely grated Parmigiano-Reggiano and Truffle Salt, Truffled French Fries with Black Truffle Mayonnaise, Crispy Baby Violet Artichokes with Baby Fennel and Garlic Aïoli, Tempura Salt and Pepper Jumbo Prawns with Tellicherry Pepper-Lime Dipping Sauce and Scallions, Deep Fried Baby Zucchini with Fresh Tomato Sauce, and Dungeness Crab Deviled Eggs.

Raw appetizers include Market Oysters on the Half Shell with Champagne Mignonette and Lime Cocktail Sauce, Hawaiian Kona Kampachi Yellowtail with pickled Radish Salad and crystallized Ginger Vinaigrette or a Sushi Rice Cake and fermented Black Bean Vinaigrette, and Niman Ranch Filet Mignon Tartare with Quail Egg Yolk and toasted Peanut Oil served "Thai Style."

Traditional starters vary from a Young Greens Salad with toasted Pine Nuts, Laura Chenel Goat Cheese, and Oven-Dried Tomato Vinaigrette, Linguini with Clam Sauce with Manila Clams, Monterey Bay Calamari, and Sweet Butter-Chili Flake Emulsion, Summer Watermelon Timbale with Micro Cilantro, Greek Feta Cheese, and Champagne Vinaigrette, Crispy Petaluma Quail with Haricot Verts, Buttermilk Potato Purée, and Red Eye Gravy, to Seared Hudson Valley Foie Gras with Griddled Strawberry Broiche and Strawberry Gatrique, Squash Blossom Soup with Baby Zucchini and Chive Essence, and Chino Farms Corn Soufflé with Black Truffle Cream.

At this point you will likely be ready for one of Blanca's signature martinis or cocktails. Try the "Peach-Pom," made with Absolut Apeach Vodka, Pama Liqueur, and Peach Purée, or the "Lemon-Ginger Cooler," made with Lemongrass-Infused Vodka, muddled Cilantro, and Schweppes Ginger Ale.

Other irresistible libations include the "42/43," made with Don Julio 1942, Licor Cuarenta Y Tres Cazadores, and Vanilla Sweet-Salt, the "Feng Shui," made with Sake-Infused Vodka and Crystallized Ginger, the "Blackberry Mojito," the "Fleur de Lys," made with Skyy Vodka, St. Germain Liqueur, Chambord, and a Champagne floater, the "Perfect Gentleman," made with Hendricks Gin, Essence of Noilly Prat, and Preserved Lemon Stuffed Olives, or the "Desert Rose," made with Prickly Pear-Infused Vodka, and Strawberry and Vanilla Essence. Blanca also offers a full bar and an extensive, dynamic wine and champagne list.

Blanca's entrée menu includes Executive Chef Wade Hageman's signature dishes, seasonal dishes, and grilled dishes. Signature dishes range from the Merlot Braised Short Rib and Bacon Wrapped Day Boat Diver Scallops to the Niman Ranch Filet Mignon "Rossini."

Seasonal dishes currently vary from Oregon Porcini Risotto and Air Dried Corn Crusted Wild Alaskan Halibut to Indiana White Pekin Duck Breast "En Sous Vide" and Mediterranean Loup de Mer "En Papillote."

Grilled dishes come with one side of choice and one sauce/butter of choice. Choose from the Organic Niman Ranch Pork Chop, the Snake River Farms Kobe "Flat Iron Steak," the Colorado "Boneless" Rack of Lamb, the Niman Ranch "28 Day Dry-Aged" New York Steak, or the Prime Nebraska Corn Fed "Eye" of the Ribeye.

Sides vary from Crème Fraîche and Chive Potato Purée, Macaroni and Cheese Gratin, Bellwether Farms Ricotta Gnocchi, and Buttered Summer Squash, to Parmesan Creamed Spinach, Organic Baby Broccoli, and Roasted Marble Potatoes.

The sauces/butter that accompany these delectable grilled entrees include Pinot Noir Demi-Glace, Classic Béarnaise, Port Wine Reduction, House-made Worcestershire, Pt. Reyes Blue Cheese Butter, 3 Mustard Compound Butter, or Meyer Lemon-Chive Beurre Blanc.

In the event that there is still room for dessert, sample one of Blanca's sinful finales. Indulge in the Butterscotch Pot de Crème, Tahitian Vanilla Bean Cheesecake, Sticky Toffee Pudding, "Rocky Road" Warm Valrhona Chocolate Cake, "Peanut Butter and Bananas," Farmers Market Strawberry Soufflé, or the Trio of House-Made Sorbets. Don't forget an accompanying glass of dessert wine, port, or sherry.

Blanca is ideal for locals and Solana Beach restaurant tourists alike, perfect for a private dinner for two or a large celebration, and has raised the bar in North County San Diego restaurants for a contemporary-cool ambiance with a distinctive and delicious menu.