THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
Also visit our main website, TheNibble.com.



Archive for Meat & Poultry

TIP OF THE DAY: Creative Toppings For Burgers, Brats & Franks

Memphis Burger With BBQ & Coleslaw

Burger With Avocado & Salsa

Cheeseburger Surprise

Top: The Memphis Burger, with cheddar, barbecued pork and cole slaw (photo courtesy Cheesecake Factory). Center: South Of The Border: avocado and salsa (photo courtesy Omaha Steaks). Bottom: Mac and Cheese Burger (photo courtesy Glory Days Grill.

 

On Father’s Day, most people assume that dads wants to dine out. But a recent survey of 775 dads nationwide conducted by restaurant guide Zagat, says something different. While 80% of those surveyed say they love dining out in general, for Father’s Day more than half of them just want to stay home.

  • 52% of the dads claim they just want to stay home for a meal with their families.
  • 29% reveal that “having to go out at all” is their number one Father’s Day dining out complaint.
  • 14% “just want to be left alone.”
  • When asked about their ideal Father’s Day meal, only 14% prefer a high-end steakhouse.
  • 18% would enjoy going out to something easy and local.
  •  
    Other complaints against include going out include dread of driving (traffic, parking), having to pay the bill at their own celebration, and having to dress up.

    The best path, of course, is to ask your dad what he wants. If that’s just burgers and franks in the backyard, you can still make it a special celebration with these ideas for creative toppings from ThePamperedChef.com, along with a few of our own.

    Pampered Chef is a great resource for high-quality kitchen wares and yummy recipes to make with them.
     
    SPECIAL TOPPINGS FOR BURGERS, BRATS, FRANKS & SAUSAGES

    It’s time to set aside the ketchup and mustard, says The Pampered Chef, and take burgers and hot dogs from meh to amazing.

    Whether dad prefers burgers made of beef, bison, chicken, pork, turkey or veggies—or prefers brats, classic hot dogs or sausages—plan a creative cookout.
     
    CREATIVE BURGER TOPPINGS

  • Bacon, Brie and grilled apples
  • Bacon, blue cheese and caramelized onions
  • Bacon and peach jam
  • Fried egg, pickled onions, baby arugula and barbecue sauce
  • Fried onion rings, queso (cheese sauce) and pickled jalapeños
  • Goat cheese, roasted red peppers and chutney
  • Grilled pineapple and teriyaki sauce
  • Guacamole, chunky salsa and tortilla chips
  • Hummus or spinach dip, crumbled feta cheese and Kalamata olives
  • Kimchi and wasabi mayonnaise
  • Mac and cheese with sliced tomato, onion and crumbled tortilla chips
  • Pimento cheese spread and grilled onions
  • Provolone cheese, marinara sauce and fresh basil
  • Potato chips and onion dip
  • Sautéed onions and mushrooms
  • Sautéed spinach and mushrooms
  • Snow crab, avocado and pickled ginger
  •  

    CREATIVE TOPPINGS FOR BRATS, FRANKS & SAUSAGES

  • Apple-cabbage slaw
  • Baked beans, diced red onion, shredded cheese, cilantro, optional salsa
  • Baked potato “bun” (put the bun in a well-done, split baked potato), bacon, sour cream & chives (The “Boise Dog”)
  • Carrot, cucumber and radish salad with herb mayonnaise (The “San Francisco Dog”)
  • Carrot salad with raisins and optional walnuts
  • Dilled cucumber salad with fresh parsley garnish
  • Caramelized onions and bacon with melted Gruyère
  • Chili, diced onions and shredded Cheddar cheese
  • Green chiles, red onions, red jalapeños and sour cream (The “Denver Dog”)
  • Crumbled potato chips and onion dip
  • Guacamole, cilantro and diced red onions
  • Ham, Swiss cheese, pickles and spicy mustard
  • Muffuletta olive salad (The “New Orleans Dog”)
  • Mustard slaw (half sauerkraut, half mustard or blend to taste), sweet pickle chips
  • Pesto, fresh basil, diced tomatoes, and grated Parmesan (“The Italian”)
  • Sauerkraut, shredded corned beef, Swiss cheese and Thousand Island dressing (“The Reuben”)
  • Queso (cheese sauce), pickled jalapeños, shredded lettuce, diced tomato and sour cream (“The Mexican”)
  • Pickled vegetables (giardiniera) and mustard slaw
  • Pineapple relish, lemon-garlic mayonnaise and starfruit (substitute diced mango) (The “Honolulu Dog”)
  • Pizza sauce, melted or shredded mozzarella and sliced pepperoni
  • Scrambled eggs and sautéed mushrooms (“The Brunch Dog”)
  • Sweet pickle relish and shredded pepperjack cheese
  • Vidalia onion and peach relish (The “Atlanta Dog”)
  •  

     

    Mexican Hot Dog

    Fancy Hot Dogs

    Top: A Mexican Dog with shredded Cheddar, onions, tomatoes and jalapeños; chili optional (photo courtesy Body By Bison). Bottom: Brat with dill pickles, pepperoncini and cilantro (photo courtesy Kindred Restaurant).

    ANOTHER THOUGHT

    Ask guests to suggest creative toppings in advance of the event. Create them and let everyone vote for the winner.

      

    Comments

    TIP OF THE DAY: Steak With Three Sauces

    Our friend Andy welcomes the opportunity to visit Denver, so he can pop in at Vesta Dipping Grill, known for the variety of creative sauces it offers with its entrées (here’s the current menu).

    For Father’s Day, forget the Worcestershire or A-1 and treat Dad to a choice of three homemade steak sauces. It’s like “steak three ways.” Here are a Baker’s Dozen of suggestions.
     
    HERB SAUCES FOR STEAK

    These quick herb sauces require no cooking: Toss everything into a food processor and pulse (purists can get out the mortar and pestle).

  • Chimichurri Sauce. The steak sauce in Argentina, chimichurri is made from parsley, garlic, green or red chile, olive oil, red wine vinegar. You can add other herbs. Mario likes cilantro, Emeril likes oregano and basil. Recipe and more.
  • Gremolata. If you want bright herb flavors without heat or tang, make gremolata. This simple condiment from Italy consists of fresh chopped parsley, lemon zest and garlic—zingy without being spicy. Recipe and more.
  • Pesto. The “original” is made from basil, olive oil, pine nuts and Parmesan cheese, but there are many variations that switch out the herb, nut and cheese. Recipe and more information.
  • Salsa Verde. Layers of flavor without heat, this Italian herb sauce is made from chopped chives, mint and parsley with capers, chopped anchovies, garlic and lemon juice. Some recipes add tomatillos. Recipe and more information.
  •    

    Ribeye Steak With Sauces

    This 32-ounce steak is served with three sauces and a head of roasted garlic at The Fillmore Room in New York City.

  • Shallot Vinaigrette. Use your best vinegar and olive oil, minced shallots and parsley or other herb of choice. As a bonus, serve it warm. Recipe.
  •  

    Mushroom Sauce

    Mushroom sauce with red wine is a classic steak sauce (photo Hannah Kaminsky | Bittersweet Blog).

     

    CLASSIC FRENCH SAUCES

  • Aïoli. Aïoli is a Provençal garlic mayonnaise that is typically served with seafood. But it’s delicious with steak, too, and is also a yummy dip for French fries. Recipe.
  • Béarnaise Sauce. Thick and creamy like aioli but laced with tarragon and shallot instead of garlic, this pairing has been revered by French steak lovers for centuries. Recipe.
  • Compound Butter. Another innovation of French cooks, compound butter has been flavored with anything the cook likes, from anchovies to Cognac to Roquefort cheese. The butter is rolled into a log, and a slice is cut to top a steak. The heat from the just-cooked steak turns it into a flavored butter sauce. Recipes.
  • Mustard Sauce. Mix Dijon mustard with crème fraîche and gently heat this creamy, tangy steak sauce. Recipe.
  • Mushroom Sauce. Different interpretations include mushrooms with beef stock and brandy or wine, to a cream sauce with a Dijon accent. Recipe.
  • Peppercorn Sauce. Another creamy classic, this steak sauce is made with heavy cream, chicken stock, red wine vinegar and green peppercorns, simmered briefly.
  •  
    MORE STEAK SAUCES

    There are many more options, but we’ll conclude today with global influences:

  • Try Asian-style sauces, such as Black Bean Sauce with Five Spice Powder and Teriyaki Sauce from BBC Good Food, and Green Sriracha Sauce from Food and Wine.
  • Go South-of-the-Border with Poblano Sauce (add puréed poblanos into garlic mayonnaise (aioli), Mole Sauce or Smoky Ancho Chile-Almond Sauce from FoodAndWine.com.
  • You can also make Piri-Piri Sauce with this recipe from Emeril. Piri-Piri is from Africa; Peri-Peri is the version brought back home by Portuguese sailors, and became the Peruvian version of Chimichurri. Both get their heat from fresh chiles.
  •  
    Happy grilling, happy saucing!

      

    Comments

    FOOD FUN: Bacon Clothesline

    The innovative chef David Burke has 11 restaurants, stretching from Manhattan to Aspen.

    His playful yet polished cuisine has long featured memorable dishes, from Angry Lobster to Chocolate Burke’In Bag (a molded chocolate bag filled with mousse) to our latest fancy, Bacon On A Clothesline.

    Unlike many of his dishes, you can make your own Bacon On A Clothesline. It was all the rage at one of our recent parties, hanging on a string stretched between poles next to the bar. Get your drink, unpin a crisp slice of bacon and enjoy!

    If you’re entertaining outside for Father’s Day, rig up your own bacon clothesline for memorable “bar food.”

    Bacon On A Clothesline was created for Chef Burke’s latest restaurant, Fabrick. The menu also features a revolving choice of dishes such as Octopus Tacos, Baked Pork Shoulder with “Angry” Garlic, Skate “Chop,” Avocado Panna Cotta, Chicken Mousse with Crisped Chicken Skin and “Sticks On A Salt Brick”—skewers of duck parts on a slab of pink Himalayan salt.

    David Burke Fabrick is on the ground floor of the newly renovated garment district hotel, the Archer Hotel, a boutique hotel that also houses a Burke Group rooftop lounge, Spyglass, with skyline views.

     

    Bacon On A Clothesline

    Bacon, three strips of candied bacon with clothespins to a wood framed “clothesline.”

     
    There’s also and a California-style aerie at the entrance to the hotel, where you can have a cocktail and people watch.

    Fabrick is located between Fifth and Sixth Avenues, at 47 West 38th Street, Manhattan; 212-302-3838. The website: DavidBurkeFabrick.com.

      

    Comments

    RECIPE: Hot Dog & Tater Tot Skewers

    Here’s fun for kids and adults alike over the holiday weekend. You can use your favorite franks, and also make a vegan option with Lightlife Smart Dogs.

    This recipe was created by Foodness Gracious for Lightlife.

    RECIPE: HOT DOG & TATER TOT SKEWERS

    Ingredients

  • 1 package hot dogs (we use Applegate, made in all natural and organic varieties)
  • 1 pound bag of frozen Tater Tots, thawed
  • 2 tablespoons olive oil
  • Salt and black pepper, or seasoning of choice
  • Ketchup, mustard and or barbecue sauce for dipping
  • Optional: cherry tomatoes
  •  
    Plus

  • Long metal skewers
  •  
    Preparation

     

    Hot Dog Skewers Recipe

    Yum, yum: Hot Dog and Tater Tot Skewers (photo courtesy Lightlife).

     
    1. PREHEAT the grill to a high heat. Slice each hot dog into three diagonal pieces.

    2. THREAD one piece of hot dog at the base of the skewer. Next add a Tater Tot, being careful not to tear it; then a cherry tomato. Repeat this process until the skewer is completely filled. Once all of the skewers are ready to grill…

    3. BRUSH them on one side with the olive oil. Season each skewer and place onto the grill. Grill for 1-2 minutes, then turn them over and repeat. They will be done when the hot dogs begin to blister. Serve at once with dipping sauce(s).
     
    MORE TATER TOTS IDEAS

  • Tater Tot History
  • Gourmet Tater Tots
  • Baked Potato Tots
  •   

    Comments

    TIP OF THE DAY: Mix Up Your Mixed Grill

    Types Of Mixed Grill

    /home/content/p3pnexwpnas01 data02/07/2891007/html/wp content/uploads/mixed grill thechophouse singapore 230

    Top: Lebanese Mixed Grill, served at the Four Seasons Hotel | Cairo: chicken, chicken sausage, lamb chops, lamb sausage, onions and tomatoes on flatbread. Bottom: A British mixed grill served at The Chophouse | Singapore: beef, lamb chops, different sausages and tomatoes.

     

    If you grill, you’ve probably been making “mixed grill” without knowing about it. When you’ve got more than one type of food on the grill—hamburgers, hot dogs and corn on the cob, for example—it’s a mix. Surf and Turf is a deluxe mixed grill.

    Many cuisines feature a traditional dish called Mixed Grill. Some examples of typical combinations:

  • Argentine asado: beef, kidney, liver and sausages such as chorizo and morcilla, a blood sausage, served with chimichurri sauce.
  • Brazilian churrasco: various cuts of chicken (including hearts) and beef (including picanha—in English, coulotte, rump cap, rump cover or sirloin cap).
  • British mixed grill: lamb chops, lamb kidneys, beef steak, gammon (uncured ham), tomatoes and mushrooms.
  • Italian mixed grill: beef and pork plus chicken marinated in olive oil, garlic, lemon and rosemary.
  • Jerusalem mixed grill: chicken hearts, livers and spleen; lamb; onion, garlic and and Middle Eastern spices.
  • Kansas City Mixed Grill (breakfast): bacon, eggs, ham, home fries, sausage links and toast.
  • South Asian Mixed Grill (Bangladesh/India/Pakistan): chicken tikka and mutton tikka, served with roti and chutney.
  • Venezuela Mixed Grill: mixed meat skewers.
  •  
    So today’s tip is: Mix it up this season. Come up with a list of different proteins and vegetables you’d like to try.

    How about:

     

  • Lamb Mixed Grill: lamb burgers and chops, asparagus, broccolini and endive.
  • Pork Mixed Grill: bacon, ham, pork belly, pork chops and sausages with corn, garlic, onions and tomatoes.
  • Sausage Mixed Grill: three or more types of sausages with portabella mushrooms and zucchini.
  • Seafood Mixed Grill: shrimp, tuna steaks, eggplant and romaine.
  •  
    Our ideal mixed grill would include duck, lamb chop, lobster tail and pork belly with onions, radicchio and tomatoes.

    What’s yours?

     

    Sausage Mixed Grill

    A sausage mixed grill with baby bell peppers. Here’s the recipe from Food & Wine.

     

      

    Comments

    TIP OF THE DAY: Stovetop Kabobs In A Cast Iron Pan

    Who needs a grill to make kabobs?

    With the recipe below from Good Eggs, you can make delicious and healthful kabobs on the stovetop, using a cast iron pan to char the meat. A hot cast iron pan yields all of the smoky flavor of a grill—and a lot more.

    THE HISTORY OF CAST IRON COOKWARE

    Cast iron vessels have been used for two thousand years. The first known use was during the Han Dynasty in China, 206– 220 C.E.

    Cast iron cookware was prized for its durability and ability to retain heat—a challenge when cooking in a hearth or an even iffier open fire (the kitchen stove was not created until the mid-19th century).

    The original cast-iron vessels were cauldrons and pots. The flat cast iron skillet as we know it appeared in the late 19th century.

    While cast iron cookware was popular among home cooks during the first half of the 20th century—along with affordable aluminum and expensive copper—the second half led to stainless steel, less durable and flexible but more attractive.

    Even more attractive and less durable was the pricier enamel-coated cast iron, like Le Creuset (the enamel coating will chip if dropped and can’t be repaired).

    Nonstick, easy to clean Teflon-coated cookware became the choice of housewives beginning in the late 1960s, although cast iron, copper and stainless continued to be used in professional kitchens.

    Here’s a longer history of cookware, which began with animal hides in prehistoric times.

    And they’ll endure forever. Ours was purchased by our grandmother in the 1920s! Today, a 15-inch cast iron skillet, large enough for steaks and chops, is $40.
     
    READY FOR A CAST IRON SKILLET?

    Cast iron skillets are available from the petite (6 inches in diameter) to the jumbo (17 inches). Lodge, a top producer of cast-iron cookware, sells them in one-inch increments (6, 7, 8, 9, etc). Lodge-brand pans, our favorites, are pre-seasoned and ready-to-use, eliminating the main objection to buying cast iron.

    In addition to a lifetime of service for an affordable buy-in, cast iron:

       
    Skillet Cookbook

    Lodge Cast Iron Skillet

    Top: A cast iron skillet is the beginning of a cooking odyssey. Three cookbooks from Lodge are also a good start. Bottom: A 15-inch cast iron skillet from Lodge Manufacturing in Tennessee. A line with beautiful craftsmanship, it is the only cast iron cookware manufacturer still in the U.S.

  • Delivers the best heat distribution, which is why it’s the choice of professional chefs. The ability of cast iron to withstand and maintain very high cooking temperatures makes it best for searing or frying. Using cast iron ensures that there’s no “hot spot” on the pan, when some of the food cooks faster, overcooking or burning it before the rest of the contents are ready.
  • Versatility: Excellent heat retention makes cast iron preferable for braises, stews and other long-cooking, as well as quick-cooking dishes like eggs and grilled cheese sandwiches. Before there was bakeware, cast iron skillets were used to make breads, cakes, cobblers, pies, and so forth.
  • Is a “grill” for apartment dwellers, providing char, smoky flavor and a perfect crust on fish and meat.
  • Is nonstick after seasoning. Seasoning must be done before first using the cookware, to create a nonstick surface and prevent rust. It is the process of covering the cooking surface with vegetable oil and baking it at 250°F for 90 minutes. When the pan cools down, the oil is wiped off. After each use, the pan is not washed, but wiped. While this is very easy to do, the concept is foreign to many modern cooks, who therefore avoid cast iron.
  • Can be heated beyond 500°F, the limit of stainless steel. Campfire temperatures average 1,571°F.
  • Provides great performance at a low price for a long time. You can cook anything in it, and it goes from stovetop to oven. If a minuscule amount of iron leaches into your food, that’s a good thing—like taking an iron supplement.
  •  

    Chicken Yogurt Kabobs Recipe

    Spring Red Onions

    Top: Healthful and delicious: yogurt-marinated chicken kabobs with charred vegetables. Bottom: Spring red onions. Spring onions are immature onions, harvested early. If left in the ground, these would grow into conventional red onions. You are more likely to find white spring onions, but Good Eggs specializes in fine produce. Photos courtesy GoodEggs.

     

    RECIPE: YOGURT-MARINATED CHICKEN KABOBS WITH INDIAN SEASONINGS

    Feast on tender chicken and charred vegetables. Prep time is just 20 minutes, and you can marinate the chicken overnight. This dish pairs well with a side of grains—ideally whole grains (barley, brown rice, bulgur, quinoa, etc.), but is fine with good old, less nutritious white rice.
     
    Ingredients For 3-4 Servings

    For The Chicken & Marinade

  • 1 pound boneless, skinless chicken thighs, cut into 2” cubes
  • 3 tablespoons whole milk yogurt
  • 1 tablespoon ground coriander
  • 1 teaspoon chili powder
  • 1 teaspoon turmeric
  • 1 tablespoon ground cumin
  • Optional: pinch cayenne or other heat
  • Zest of 1 lemon
  • 1 tablespoon olive oil
  • Bamboo skewers*
  •  
    For The Charred Vegetables

    Three of the four vegetables here are spring vegetables. You can substitute any veggies you like.

  • 1 bunch spring onions†, roots and outer layer pared away
  • 1 bunch carrots, peeled and (if larger) halved
  • 1 pound whole fava beans, rinsed
  • ¼ pounds ramps (wild leeks), greens intact but roots pared away
  •  
    _____________________
    *If you don’t have skewers, you can cook the chicken pieces without them.

    †Spring onions are not the same as green onions (a.k.a. scallions). Spring onions are immature onions, harvested early in the season. They are milder than regular onions. You can substitute sweet onions or shallots.(

     

    Preparation

    1. PREHEAT the oven to 400°F. Place the bamboo skewers in a large bowl of water and soak for 5 minutes. (Or cook the chicken without skewers. It will taste the same, but skewers are a more special presentation.) Mix the marinade ingredients in a large bowl, add the chicken and toss to combine.

    2. THREAD five cubes onto each skewer. You can do this in advance and store the prepped kebabs in the fridge for up to 24 hours.

    3. HEAT a large cast-iron skillet, then add enough two tablespoons of olive oil, or as much as you need browning. Brown the chicken on all sides, about 2 minutes per side; then place the entire pan into the oven. Bake for 5 minutes or until the internal temperature of the chicken is 165°F. Remove the kebabs from the skillet and set aside.

    4. HEAT a second large pan (or wipe the first pan clean), adding the olive oil when the pan is very hot. Add the vegetables in one layer without crowding (cook in two batches if necessary). Cook for 2-3 minutes, then flip and cook for another 2-3 minutes. When the vegetables are a bit tender, very browned and (hopefully) a bit charred, remove them from the pan. Dress with a squeeze of lemon and a pinch of salt, and serve alongside the kabobs.

      

    Comments

    TIP OF THE DAY: Have A Barbecue Party For National Barbecue Month

    Backyard Grill

    Grilled Brisket

    Top: Deluxe grill from Landmann. Bottom: Weber’s Q series fits almost anywhere.

     

    Did you fire up the grill for Mother’s Day? It’s one of the biggest barbecue days of the year, with 34% 0f grill owners cooking celebrate Mom. It following the Fourth of July (76%), Labor Day (62%), Memorial Day (62%) and Father’s Day (49%) in popularity.

    More than 75% of Americans own a grill or smoker. May is National Barbecue Month: A survey from the Hearth, Patio & Barbecue Association (HPBA) names grilling as America’s favorite patio pastime.

    Our Tip Of The Day: Have a BYO Favorite Dish barbecue party. Whether it’s a venerable family recipe or something more recent like grilled poppers, everyone should bring a favorite food: sides, punch, desserts, etc. (In our family, it’s homemade baked beans with molasses and a topping of crisp bacon.)

    It can be quite a feast: Beyond proteins and veggies, people grill everything from bread, pizza and quesadillas to fruit and other desserts.
     
    2016 BBQ TRENDS

    Whether for easy weeknight dinners, weekend feasts or even breakfast, here’s the scoop from HPBA’s most recent State of the Barbecue Industry Report, from a survey conducted in July and August, 2015.

  • Who has a grill? 75% of U.S. adults own a grill or smoker.
  • Gas, charcoal or electric? 62% of households have gas grill, 53% have a charcoal grill and 12% have an electric grill. Two percent own a wood pellet grill and 8% are thinking of purchasing one this year.
  • Why so much grilling? 71% say it’s to improve flavor, 54% simply enjoy grilling and 42% like it for entertaining family and friends.
  • Seasonal or year-round? 63% of grill owners use their grill or smoker year-round; 43% cook at least once a month during winter.
  • Grill accessories. Half of all grill owners have the most basic grilling accessories: cleaning brush, tongs, and gloves/mitts (hmm…what does the other half use?). The most popular new accessories owners plan to buy include pizza stones, broiling baskets and cooking planks.
  • Outdoor kitchens: 10% of grill owners have a full “backyard kitchen,” including premium furniture and lighting.
  • Barbecued breakfast: 11% of grill owners prepared breakfast on a grill in the past year.
  • Beyond the backyard: Nearly one third of grill owners (31%) grilled someplace other than their homes in the past year, including 24% who grilled while camping.
  • Barbecue plans: Nearly half of U.S. adults (45%) plan to purchase a new grill or smoker in 2016, while nearly a third of current owners (30%) plan to grill with greater frequency.
  •  
    WHAT’S A BARBEQUE?

    Barbecue is a noun and a verb. It’s a meal cooked outdoors—for millennia over an open fire until the development of modern gas and electric grills. “Barbecue” also refers to:

  • A grill or open hearth/fireplace—used to barbecue food.
  • The meat, poultry or fish that is barbecued.
  • Meat or poultry that is basted in a sweetened “barbecue sauce” during cooking.
  • An outdoor party or picnic at which barbecued food is served.
  •  
    BARBECUE, BARBEQUE OR BBQ?

    Barbecue and barbeque are alternative spellings, along with the short form BBQ.

    To quote chef Anthony Bourdain, “Barbecue may not be the road to world peace, but it’s a start.”

      

    Comments

    TOP PICK OF THE WEEK: Tony Roma’s Heat & Eat Barbecue

    Tony Roma's Ribs

    /home/content/p3pnexwpnas01 data02/07/2891007/html/wp content/uploads/boneless pork ribs tony romas 230

    Spare Ribs

    Top: We love these meaty boneless ribs. Center: Look for this package in your supermarket. Bottom: Baby back ribs. All photos courtesy Tony Roma’s.

     

    We try to avoid barbecue joints because way beyond the barbecue, we fill up on cornbread, buttermilk biscuits, cole slaw, mac and cheese and banana pudding. We feel overstuffed now, just by thinking of it.

    That’s why it was our lucky day when we accepted Tony Roma’s offer of heat-and-eat pork ribs to consider for THE NIBBLE. They’re available at supermarkets nationwide, and we’re thankful for that! (Here’s a store locator.)

    They’re as good or better than what we get in restaurants…and we don’t face a menu of tempting, high-carb, high-sugar, high-fat choices. And we don’t have to make anyone’s brother’s award-winning recipe.
     
    ABOUT THE RIBS

    The ribs and barbecue are marinated and slow-cooked. Fully cooked and nicely sauced, we microwaved them and they were ready in minutes. We tried:

  • Tony Roma’s Baby Back Pork Ribs
  • Tony Roma’s Boneless Pork Ribs
  • Tony Roma’s BBQ Pulled Pork
  •  
    There are other choices we didn’t taste—but look forward to:

  • Pulled Chicken
  • St. Louis Style Pork Spare Ribs
  •  
    All are available in with either Sweet & Spicy or Sweet Hickory barbecue sauces, and all made us happy. But the boneless ribs are by far our favorite: thick slices of tender meat with no bones to contend with.

    We were in hog heaven, and the boneless ribs have joined our “addiction list”—Top Picks that we continue to buy regularly at the grocer’s.

    Now, we can enjoy delicious ribs without all the empty carb sides and without sticky fingers: We eat them with a knife and fork. We…

  • Ate them with a big, crunchy salad and homemade cole slaw (purchased a package of shredded cabbage and tossed with a light vinaigrette—and sometimes blue cheese dressing).
  • Rolled them in lettuce leaves with shredded carrots, shredded daikon and watercress.
  • Served them with sides of sweet potatoes and sautéed apples* or caramelized onions.
  • Made burritos and tacos.
  • Served three slices atop a bed of [variously] sautéed vegetables, mashed potatoes, sweet potatoes, grits and San Gennaro polenta.
  •  
    ___________________________
    *We bought a jar of Grandma Hoerner’s Big Slice, delectable and time-saving.
     
    A QUICK PORK RIBS TUTORIAL

    There are two types of barbecue preparation: dry and wet. Dry ribs are rubbed with a mixture of herbs and spices. The rubs don’t require advance preparation; they can be applied just before barbecuing. Wet ribs are basted with sauce prior to and during the barbecuing process.

  • Baby Back Ribs are sourced from the loin area. These ribs tend to be smaller in size than spare ribs, but are considered to be more tender than other rib cuts. Think of them as tender and tasty.
  • Spare Ribs, also called side ribs, are from the belly area. They are longer and fatter than baby back ribs, but less meaty. The mix of meat and fat add to their tenderness and make slow-cooking a great way to enjoy these pork ribs. They’re what you want if you love to chew on the bones.
  • Boneless Ribs are sourced from the shoulder-area of the hog. They are slow cooked at low heat until tender and then portioned into various size boneless rib pieces. Most often, boneless ribs are marinated and seasoned for tenderness.
  • St. Louis-Style Ribs are a particular cut of the pork rib. The shape is almost rectangular and bone has been removed. These are meaty and tasty ribs, typically marinated for tenderness.
  • Pulled Pork is made with meat sourced from the shoulder area. It is slow cooked at low heat until it becomes tender enough to be “pulled” apart. Most often, pulled pork is marinated and seasoned for tenderness and tastiness.
  • Types Of Pork Ribs Chart

     
    Glossary information and chart courtesy Rupari Foods, maker of Tony Roma’s retail barbecue products.
     
    LOVE PORK?

    Check our the different cuts of pork in our Pork Glossary.

      

    Comments

    TIP OF THE DAY: The Best Roast Chicken Recipe

    Our mom was a terrific cook, of everything from the simple to the elaborate. On weekday nights, meals would be more simple: grilled meats and fish, salad, a vegetable, a starch. Once or twice a week she roasted a plump whole chicken in a countertop rotisserie, similar to this one but bigger, and without today’s multi-tasking options. It grilled meat on a spit, period.

    She gave it to us one year, when she upgraded to a new model. But as much as we loved roasting a juicy Bell & Adams chicken, taking up two feet of counter space was a hardship in a typical New York City kitchen. So one day, we passed it on to someone with enviable counter space.

    It’s easy to pick up a roasted chicken in a supermarket these days, and some markets use quality birds with a quite satisfactory result. But it’s not in our DNA to buy a pre-cooked chicken. We tried a vertical roaster from Cuisinart which saved us eight inches of footprint—but that was still too much forfeited counter space for us.

    More recently, we came across a simple broiler-and-oven roasting technique from GFF Magazine. If you have a butcher who can debone the chicken for you—or you like to do it yourself (here’s a video tutorial)—you’ll find that the roasting technique delivers the most delicious chicken: very crisp skin and very moist meat.

    The recipe was developed by Chef Daniel Patterson, whose San Francisco restaurant, Coi, earned two Michelin-stars.

    Chef Daniel finished the dish with fried herbs and an herb vinaigrette. We took a shortcut and sprinkled the cooked chicken with fresh herbs.

    It’s not Mom’s beloved rotisserie chicken, seasoned with paprika and garlic salt that scented the air, but it’s time to move on.

    RECIPE: CHEF DANIEL PATTERSON’S ROAST CHICKEN

    Ingredients For 4 to 6 Servings

  • 1 whole chicken, about 4-1/2 pounds, deboned
  • 1 teaspoon kosher salt
  • Garnish: minced fresh parsley or other herb of choice
  •  

    Roast Chicken

    Whole Raw Chicken

    Top: Chef Daniel Patterson’s easy roast chicken (photo courtesy GFF Magazine). Bottom: If you have a good palate, it pays to spend extra on the best chicken (photo courtesy Good Eggs).

     
    Preparation

    This recipe was made in an oven with a top broiler element. If your broiler is in a separate unit, preheat your oven to 250°F.

    1. SALT the chicken 1 to 3 hours prior to cooking and place it in the fridge. Remove it 10 minutes before cooking and place it in a rimmed pan, skin side up.

    2. ADJUST the oven rack to 3 inches from the broiler heating element, and preheat the broiler. Place the pan under the heat for 10 minutes. This browns and crisps the skin. Rotate the pan a few times for even browning.

    3. TURN the oven temperature down to 250°F and cook for an additional 25 minutes. Remove from the oven, let rest for 5-10 minutes, cut the chicken into pieces and serve.

     
    CAN YOU NAME THE CUTS OF CHICKEN?

    There’s much more beyond breast, drumstick, thigh and wing. Check out the parts of a chicken in our Chicken Glossary. Cluck, cluck, cluck.

      

    Comments

    TIP OF THE DAY: Roast Leg Of Lamb

    Our family typically had turkey for Thanksgiving, prime rib for Christmas, ham and lamb for Easter, lamb for Mother’s Day and a return to prime rib for Father’s Day.

    Back in the day, food was seasonal. Lamb was available in the spring. Fall is the natural mating time for sheep, which results in lambing in early spring. From an evolutionary standpoint, in spring there is plentiful grass for the mother, which maximizes her milk production to feed her offspring.

    With modern animal husbandry, grass can be replaced with feed, and sheep can be artificially inseminated. Adios nature, hello year-round lamb.

    This luscious lamb dinner from Good Eggs in San Francisco is festive without requiring an overly involved preparation process. The artichokes, stewed with herbs and lemon, are a delectable side. But don’t consider them as your “green vegetable’: Add some spring peas, too.

    And don’t wait for a holiday to make it. We enjoy it for weekend dinners.
     
    RECIPE: LEG OF LAMB WITH STEWED MINT ARTICHOKES & YOGURT SAUCE

    Ingredients

  • 4.5 pound leg of lamb
  • Olive oil, salt and pepper
  • 3 large rosemary sprigs plus more for garnish
  • 3-4 large artichokes or 1 pound baby artichokes (we prefer the babies—see photo below)
  • 1 bunch mint
  • 1 bunch thyme
  • 3 bay leaves
  • 2 cups Whole Greek yogurt
  • Marash Turkish chile flakes*
  • 1 lemon, zested and juiced
  • A few splashes of white wine vinegar
  • A loaf good bread
  •  
    Plus

  • Spring peas, carrots or other vegetable
  •    

    Leg Of Lamb Dinner

    Roast Leg Of Lamb

    Top: A perfect roast lamb dinner from Good Eggs | SF. Bottom: A roast leg of lamb from Allen Bros.

     
    __________________________
    *Marash chile flakes are red pepper flakes from Turkey. They have a complex flavor—fruit and smoke—with moderate heat. Marash is both smokier and a bit hotter than Aleppo pepper, but you can use them interchangeably. The flakes can be blended with lemon juice and salt for a meat rub, or added to olive oil to make a vinaigrette, pasta or rice sauce. Blend the flakes with olive oil for a bread dipper, add to soups and stews, chili or any meat dish.

     

    Marash Chile Flakes

    Grilled Baby Artichokes

    Top: Marash chili flakes; photo courtesy Silver Lake Station, which sells the chile flakes. Bottom: Make extra artichokes to enjoy the next day. These are served at X Bar at the Hyatt Regency | Los Angeles.

     

    Preparation

    1. PAT the meat dry an hour ahead of time, and season it generously with salt and pepper. You can do this the day before and remove it from the fridge about an hour before cooking. Leave any twine or netting around the meat in place.

    2. PREHEAT the oven to 400°F. Place a cast-iron† pan large enough to hold the lamb on the stove top, over medium-high heat. When the pan is hot, add a light coat of olive oil, place the leg in the pan and brown it on all four sides until the skin is deeply golden and crisped (about 4 minutes per side). Tuck three large sprigs of rosemary around the lamb, and roast it for half an hour until the internal temperature reaches at least 145° (for medium-rare). While lamb is cooking…

    3. PREPARE the artichokes: Wash under cold running water, remove the toughest outer leaves and, if necessary peel the stems. Then slice across the base of the leaves, remove the choke, and quarter the large artichoke hearts/stems or halve the baby artichokes.

    4. PLACE the artichoke hearts in a pot and cover with water. Add a bit of olive oil, two tablespoons of salt, two sprigs of thyme, three bay leaves, three sprigs of mint and a splash of white wine vinegar. Bring to a boil, then simmer for about 15 minutes, until the artichoke quarters are fork-tender. While the artichokes cook…

    5. MAKE the yogurt sauce. Whisk the yogurt with a handful of chopped mint, a tablespoon of olive oil, a teaspoon of Marash chili pepper, and the zest and juice of one lemon. Taste for balance; if you prefer a thinner sauce, you can add more olive oil or lemon juice. When the artichokes are done…

    6. REMOVE the artichokes from the liquid with a slotted spoon. Drizzle with a bit of olive oil and set them aside to cool. When cool, taste and season them with salt and a bit more olive oil to taste. Finish with some freshly chopped mint. When lamb is done…

     

    7. REMOVE the pan from oven and let the lamb rest at least 15 minutes. Remove any twine or netting around the lamb and slice against the grain. Garnish with whole herbs as desired. Serve with the artichokes, yogurt sauce and sweet spring peas.
     
    ___________________
    *Cast iron enables better browning or searing, but if you don’t have it, use your heaviest roasting pan.

      

      

    Comments



    © Copyright 2005-2016 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.