I've made these Pork Ribs about 3 times. So far, they're frigging amazing each time. Seriously....AMAZING. They're not dried out (which is something I do with other recipes) they're not too wet, they get a nice crisp from the finish. I love them. I've served them on 3 different occasions and people have loved them each time.
PLUS, I get to play around with other spices to add....or you can just do the 5 magic ingredients below. I've only made this recipe with with pork. I've also never used 3 cups of bbq sauce.
Ingredients:
2-4 lbs. boneless beef or pork ribs
1/4 c. salt
1/4 c. sugar
3 cups Barbeque Sauce of your choice
Paprika to taste (this is a great time to pull out a smoked paprika!)
*You can also add more spices! I like to add Jamaican Jerk Seasonings and Garlic Salt. You'll cover a lot up with BBQ sauce but you can get hints*
Directions:
1. Preheat oven to 250 degrees.
2. Mix salt, sugar and paprika. Coat ribs. Place ribs in a baking dish and fill halfway with water (aka, water should come up to halfway point on the ribs). Put ribs in oven.
3. In 1 hour, flip them.
4. After 1 more hour, pull ribs out, Raise heat to 400. Drain water and cover those ribs in bbq sauce.
Personally, I suggest having a tinfoil layer ready to insert into the baking dish between draining and bbq sauce coverage. It makes cleanup a LOT easier!
Friday, August 19, 2011
Wednesday, March 23, 2011
Raspberry Buttermilk Cake
So I keep buying buttermilk because of this weird obsession I have with biscuits lately (no really, it's an obsession). I won't discuss with the sweet potato biscuit attempt...in fact pretend I never mentioned it.
I found this delightful recipe on smitten kitchen for a Raspberry Buttermilk Cake.
It was light, sweet, little fluffy and perfect for just snacking on (in fact I may have eaten half of it myself...who cares about my guests).
Ingredients
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup plus 1 1/2 tablespoons sugar, divided
1 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest (optional)
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries
The directions on this one were pretty easy.
1. Preheat your oven to 400 degrees, butter and flour a 9 inch cake pan.
2. Whisk the flour, baking powder, baking soda and salt together in a small bowl. Set those aside.
3. In a large bowl mix the butter and 2/3 cup sugar until all nice and fluffy like. Then add the vanilla and lemon zest. Fluff some more, now toss in your egg and mix that in also.
4. At a low speed, mix in your flour mixture in 3 batches alternating with buttermilk. The idea is you mix until just combined (which I still have no idea what that means so mine was all nice and fluffy and probably very combined...go me???)
5. Spoon the batter into your prepped cake pan, scatter your raspberries across the top and then sprink with the 1 1/2 tablespoon of sugar you've had sitting nearby.
Bake until the cake is golden and a toothpick (or fork if you're like me) comes out clean. Should take approx 20-25 minutes. Cool in pan for 10 minutes and then remove and place on a rack to finish cooling.
At this point you can either wait for it to cool down or start picking at the cake and attempting to eat it still piping hot. I warn you, the second option may lead to a burned tongue.
I found this delightful recipe on smitten kitchen for a Raspberry Buttermilk Cake.
It was light, sweet, little fluffy and perfect for just snacking on (in fact I may have eaten half of it myself...who cares about my guests).
Ingredients
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup plus 1 1/2 tablespoons sugar, divided
1 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest (optional)
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries
The directions on this one were pretty easy.
1. Preheat your oven to 400 degrees, butter and flour a 9 inch cake pan.
2. Whisk the flour, baking powder, baking soda and salt together in a small bowl. Set those aside.
3. In a large bowl mix the butter and 2/3 cup sugar until all nice and fluffy like. Then add the vanilla and lemon zest. Fluff some more, now toss in your egg and mix that in also.
4. At a low speed, mix in your flour mixture in 3 batches alternating with buttermilk. The idea is you mix until just combined (which I still have no idea what that means so mine was all nice and fluffy and probably very combined...go me???)
5. Spoon the batter into your prepped cake pan, scatter your raspberries across the top and then sprink with the 1 1/2 tablespoon of sugar you've had sitting nearby.
Bake until the cake is golden and a toothpick (or fork if you're like me) comes out clean. Should take approx 20-25 minutes. Cool in pan for 10 minutes and then remove and place on a rack to finish cooling.
At this point you can either wait for it to cool down or start picking at the cake and attempting to eat it still piping hot. I warn you, the second option may lead to a burned tongue.
Sunday, March 6, 2011
Sweet Potato Chive Biscuits
You may have noticed by now, I have a thing for carbs. Specifically bread or breadlike objects (I include brownies, cakes and cookies to count as breadlike objects. THEY HAVE CARBS!!!).
It's a mild obsession. Ok...major!
I blame my mother. She clearly didn't feed me enough carbs as a child...
These were an interesting recipe to make, extremely sticky. I'm pretty sure I kept adding flour during the cutout phase. Simply so I could get the biscuits off my finger.
That said, DELICIOUS! Enough to do it again. Just don't burn them like I may have the first time...and as a warning, the flavor is far more subtle than I'm used to in my baked goods. But Delicious all the same.
Ingredients
1 cup pureed sweet potato or pumpkin *
3/4 cup buttermilk
2 tablespoons snipped fresh chives (or you could do garlic or onion or both)
1.4 teaspon ground nutmeg
1/4 teaspon ground pepper (the fresher the better)
2 cups self-rising flour **
1/4 cup unsalted butter cut into small bits
*the recipe called for 1 cup of canned sweet potato or pumpkin. This offends my idea of fresh food. So I boiled 2 sweet potatos and pureed that instead.
**If you don't have self-rising flour, you can make your own using all-purpose flour and adding 1/4 tsp salt and 1.5 tsps baking powder per 1 cup of flour
Now for the fun! Directions
1. Heat oven to 425 degrees F. Line a baking sheet with parchment or nonstick liner. Whisk together puree, buttermilk, chives, nutmeg, and pepper until blended. I suggest putting the puree in first...or the milk may surprise you.
2. Place flour in a large bowl; add butter and cut in with a pastry blender until coarse crumbs form. Stir in sweet potato mixture with a fork until a soft dough forms. Expect it to be sticky. Very very very sticky.
3. On floured surface with floured hands (and more flour standing by), pat dough 3/4-inch thick. Using a floured 2 1/4-inch round biscuit cutter, cut out biscuits and transfer to prepared baking sheet with a small spatula. Press dough scraps together, pat out, and cut remaining biscuits until all dough has been used (you should get about 15, I got to 12 and said screw it because of the sticky)
4. Bake 18 to 20 minutes, until tops are golden. Transfer to a wire rack and cool 10 minutes before serving.
It's a mild obsession. Ok...major!
I blame my mother. She clearly didn't feed me enough carbs as a child...
These were an interesting recipe to make, extremely sticky. I'm pretty sure I kept adding flour during the cutout phase. Simply so I could get the biscuits off my finger.
That said, DELICIOUS! Enough to do it again. Just don't burn them like I may have the first time...and as a warning, the flavor is far more subtle than I'm used to in my baked goods. But Delicious all the same.
Ingredients
1 cup pureed sweet potato or pumpkin *
3/4 cup buttermilk
2 tablespoons snipped fresh chives (or you could do garlic or onion or both)
1.4 teaspon ground nutmeg
1/4 teaspon ground pepper (the fresher the better)
2 cups self-rising flour **
1/4 cup unsalted butter cut into small bits
*the recipe called for 1 cup of canned sweet potato or pumpkin. This offends my idea of fresh food. So I boiled 2 sweet potatos and pureed that instead.
**If you don't have self-rising flour, you can make your own using all-purpose flour and adding 1/4 tsp salt and 1.5 tsps baking powder per 1 cup of flour
Now for the fun! Directions
1. Heat oven to 425 degrees F. Line a baking sheet with parchment or nonstick liner. Whisk together puree, buttermilk, chives, nutmeg, and pepper until blended. I suggest putting the puree in first...or the milk may surprise you.
2. Place flour in a large bowl; add butter and cut in with a pastry blender until coarse crumbs form. Stir in sweet potato mixture with a fork until a soft dough forms. Expect it to be sticky. Very very very sticky.
3. On floured surface with floured hands (and more flour standing by), pat dough 3/4-inch thick. Using a floured 2 1/4-inch round biscuit cutter, cut out biscuits and transfer to prepared baking sheet with a small spatula. Press dough scraps together, pat out, and cut remaining biscuits until all dough has been used (you should get about 15, I got to 12 and said screw it because of the sticky)
4. Bake 18 to 20 minutes, until tops are golden. Transfer to a wire rack and cool 10 minutes before serving.
Tuesday, February 1, 2011
Buttermilk Biscuits
Turns out you only use 1 cup of buttermilk in a pound cake, so I had some leftover.
As I'd just finished making a potpie and was lamenting that I didn't have more pie dough to consume, a friend suggested buttermilk biscuits.
I am now in awe of how easy biscuits are to make. Also, how much better they from scratch as opposed to bisquick (not that I'm getting rid of my box of bisquick. At least not til I figure out how to make shortbread from scratch too...)
Ingredients
2 cups all-purpose flour, plus more for dusting the board (
1/4 teaspoon baking soda
1 tablespoon baking powder
6 tablespoons salted butter, very cold
3/4 cup buttermilk (approx)
Steps
1. Preheat your oven to 450. Flour your work surface you plan to roll these things out on. (I suggest something hard, my first attempt on a cloth did not work well)
2. Combine the dry ingredients (flour, soda, powder) into a bowl and mix.
3. Cut your butter into small chunks, then cut it into the flour until it looks mealy (aka, like you're making a pie dough).
4. Add the buttermilk and mix until just combined. If it looks too wet/sticky, add more flour. Too dry, add more buttermilk. I had to add more buttermilk to mine...it depends on where you are and your kitchen.
5. Turn your dough onto your floured work surface and gently push/pat the dough until it's about 1/2 inch thick. Then use a round cutter (or glass) to cut out the biscuits.
6. Place them on a cookie sheet and bake for 10-12 minutes, or until golden.
And my unofficial next step: Brush with butter and shove in face.
As I'd just finished making a potpie and was lamenting that I didn't have more pie dough to consume, a friend suggested buttermilk biscuits.
I am now in awe of how easy biscuits are to make. Also, how much better they from scratch as opposed to bisquick (not that I'm getting rid of my box of bisquick. At least not til I figure out how to make shortbread from scratch too...)
Ingredients
2 cups all-purpose flour, plus more for dusting the board (
1/4 teaspoon baking soda
1 tablespoon baking powder
6 tablespoons salted butter, very cold
3/4 cup buttermilk (approx)
Steps
1. Preheat your oven to 450. Flour your work surface you plan to roll these things out on. (I suggest something hard, my first attempt on a cloth did not work well)
2. Combine the dry ingredients (flour, soda, powder) into a bowl and mix.
3. Cut your butter into small chunks, then cut it into the flour until it looks mealy (aka, like you're making a pie dough).
4. Add the buttermilk and mix until just combined. If it looks too wet/sticky, add more flour. Too dry, add more buttermilk. I had to add more buttermilk to mine...it depends on where you are and your kitchen.
5. Turn your dough onto your floured work surface and gently push/pat the dough until it's about 1/2 inch thick. Then use a round cutter (or glass) to cut out the biscuits.
6. Place them on a cookie sheet and bake for 10-12 minutes, or until golden.
And my unofficial next step: Brush with butter and shove in face.
Buttermilk Pound Cake
The other day I bought a container of buttermilk thinking I needed it for a recipe, turns out I needed half-n-half which I already had. So there I was, sitting with a container of buttermilk wondering what to do you. You see, I'd never cooked with buttermilk before so I wasn't sure how I should handle it.
Luckily, I'd heard about this thing called the internet and decided to go and check it out. To my surprise, there were lots of recipes calling for buttermilk on this newfangled invention. So I decided to try a modified version of this one: http://17andbaking.com/2010/04/28/buttermilk-pound-cake/
I say modified because well, I ran out of a few things...like flour. Plus I don't own a sifter. I should get one...oh, and I only had salted butter.
1 1/2 cups (3 sticks) room temperature unsalted butter, plus more for greasing the pan
3 cups unsifted all-purpose flour, plus more for flouring the pan
1/2 teaspon salt (omit if you're using salted butter...)
1⁄2 teaspoon baking soda
2 1⁄2 cups granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
1 cup cultured buttermilk (see above to make your own)
Juice of 1 lemon, strained
Instructions:
1. Preheat the oven to 300, butter and flour your bundt pan.
2. Mix the flour and baking soda. And salt if you're using unsalted butter...
3. Cream the butter and add in the sugar. Beat in each egg individually, then add the vanilla.
4. Stir in 1/3 of the flour mixture, then 1/3 of the buttermilk. Repeat til all mixed.
5. Stir in the lemon.
Pour it into your prepped bundt pan and pop it into the oven for a nice 75ish minutes (or until the knife comes out with nothing sticking to it.) Let it sit in the pan for 10 minutes then remove and let it cool on a rack. Cover for a day and then chow down to your heart's content.
Then wait a day and conume
Luckily, I'd heard about this thing called the internet and decided to go and check it out. To my surprise, there were lots of recipes calling for buttermilk on this newfangled invention. So I decided to try a modified version of this one: http://17andbaking.com/2010/04/28/buttermilk-pound-cake/
I say modified because well, I ran out of a few things...like flour. Plus I don't own a sifter. I should get one...oh, and I only had salted butter.
1 1/2 cups (3 sticks) room temperature unsalted butter, plus more for greasing the pan
3 cups unsifted all-purpose flour, plus more for flouring the pan
1/2 teaspon salt (omit if you're using salted butter...)
1⁄2 teaspoon baking soda
2 1⁄2 cups granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
1 cup cultured buttermilk (see above to make your own)
Juice of 1 lemon, strained
Instructions:
1. Preheat the oven to 300, butter and flour your bundt pan.
2. Mix the flour and baking soda. And salt if you're using unsalted butter...
3. Cream the butter and add in the sugar. Beat in each egg individually, then add the vanilla.
4. Stir in 1/3 of the flour mixture, then 1/3 of the buttermilk. Repeat til all mixed.
5. Stir in the lemon.
Pour it into your prepped bundt pan and pop it into the oven for a nice 75ish minutes (or until the knife comes out with nothing sticking to it.) Let it sit in the pan for 10 minutes then remove and let it cool on a rack. Cover for a day and then chow down to your heart's content.
Then wait a day and conume
Sunday, January 9, 2011
Orange-cranberry Almond Scones
Hey All,
Sorry I've been gone so long but well, I've decided it's past time I start updating again. I've given up on remembering pictures on all posts, but I'll definately start posting more period.
Ingredients
2 cups all-purpose flour
1/4 cup sugar, plus 1 tablespoon for the topping
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1/2 cup dried cranberries
1/4 cup sliced almonds
2 eggs
1/2 cup whole milk plus 1 tablespoon for the topping
1/2 teaspoon almond extract
Directions
1. Preheat the oven to 425 degrees and put parchment paper on a baking sheet (using flour doesn't work, your scones will stick. Don't ask me how I know...)
2. Loosely mix your dry ingredients - flour, sugar, baking powder, salt
3. Cut in your butter until the mixture looks mealy. Then add the cranberries and almonds.
4. In a seperate bowl mix the eggs, milk and almond powder. Stir it into the dry ingredients until evenly moistened. Though, I suggest you keep mixing it in until it;s not sticky. This may require a bit more flour to be added. Basically you don't want it sticking to your fingers because that makes the next step difficult...
5. Turn the dough onto a lightly floured surface and form it into a ball. Pat it into a circle about 1/2 an inch thick and cut it into 8 pieces. Place them an inch apart on a baking sheet and bake until golden, approx 15 minutes.
Consume with glee!
Sorry I've been gone so long but well, I've decided it's past time I start updating again. I've given up on remembering pictures on all posts, but I'll definately start posting more period.
Ingredients
2 cups all-purpose flour
1/4 cup sugar, plus 1 tablespoon for the topping
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1/2 cup dried cranberries
1/4 cup sliced almonds
2 eggs
1/2 cup whole milk plus 1 tablespoon for the topping
1/2 teaspoon almond extract
Directions
1. Preheat the oven to 425 degrees and put parchment paper on a baking sheet (using flour doesn't work, your scones will stick. Don't ask me how I know...)
2. Loosely mix your dry ingredients - flour, sugar, baking powder, salt
3. Cut in your butter until the mixture looks mealy. Then add the cranberries and almonds.
4. In a seperate bowl mix the eggs, milk and almond powder. Stir it into the dry ingredients until evenly moistened. Though, I suggest you keep mixing it in until it;s not sticky. This may require a bit more flour to be added. Basically you don't want it sticking to your fingers because that makes the next step difficult...
5. Turn the dough onto a lightly floured surface and form it into a ball. Pat it into a circle about 1/2 an inch thick and cut it into 8 pieces. Place them an inch apart on a baking sheet and bake until golden, approx 15 minutes.
Consume with glee!
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