Jan
01
01
The Meat Hook's Dinosaur ribs
You can cook these ribs in the oven, or consider springing for a cheap offset smoker. Ask your butcher for a square-cut whole rib plate.
Dinosaur ribs
Serves 7 or 8
Special equipment:
Butcher knife or large chef’s knife
Nonreactive food-safe container large enough to hold the ribs
Aluminum foil or a smoker
1 square-cut beef rib plate, 8 to 10 pounds
For the marinade:
1 cup kosher salt
1 cup packed light brown sugar
1 cup soy sauce
One 6- to 8-ounce can pineapple juice
2 tablespoons freshly ground black pepper
Grated zest and juice of 1 lemon
2 teaspoons bonito flakes
1. To fabricate the ribs, take a bullnose butcher knife or large chef’s knife and cut the riblets off the bottom of the ribs at the joint where they meet.
2. Next, cut all the way through the space between the ribs with your knife, making sure that each rib has meat on it. Place the ribs in a large nonreactive food-safe container.
3. To make the marinade, combine the salt, brown sugar, soy sauce, pineapple juice, black pepper, lemon zest and juice, and bonito flakes and mix well in a medium bowl, using your hands to squish any lumps of sugar. Pour the mixture evenly all over the ribs and rub it in. Cover and refrigerate overnight. Set an alarm to wake up as early as you think you can.
4. When the alarm goes off, remove the ribs from the refrigerator and place them out at room temperature somewhere where they are unlikely to be molested by man or beast. Go back to bed.
5. When you wake up again, fire up your smoker or oven. You can cook the ribs at 220°F for 12 hours or at 250°F for 8 hours, depending on how early you got out of bed and what time you want to eat.
6. Put the ribs in (if using an oven, wrap them in foil first), sit back, and settle in for a day of lazily poking at the ribs. When the ribs are tender but not quite falling off the bone, they are ready.
7. Serve with the barbecue sauce, cold beer, and loud music.
Meat Hook Barbecue Sauce
Makes 3 cups
2 cups ketchup
1 cup water
1/2 cup cider vinegar
1/3 cup light brown sugar
1/3 cup granulated sugar
1 tablespoon freshly ground black pepper
1 tablespoon onion powder
1 tablespoon mustard powder, such as Colman’s
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
Combine all the ingredients in a non-reactive saucepan, bring to a simmer, and simmer gently for 1 1/2 hours. Remove from the heat and let cool for 45 minutes.
Stored in an airtight container in the refrigerator, the sauce will keep for up to 1 month. Freezing is not encouraged.
Excerpted from The Meat Hook Meat Book by Tom Mylan (Artisan Books). Copyright © 2014. Photographs by Michael Harlan Turkell. Illustrations by Kate Bonner.
Jan
01
01
Blueberry shortcakes
Claire Tansey brings us her favourite summer dessert recipe that you can customize to your liking. Try adding in strawberries, rhubarb, or raspberries — the options are endless!
Blueberry shortcakes
Ingredients:
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 3 tsp baking powder
- 1/2 tsp salt
- zest from 1 lemon
- 1/2 cup cold unsalted butter, cut into cubes
- 3/4 cup half-and-half cream, plus 1 tbsp for brushing
- 2 tsp coarse or granulated sugar for sprinkling
- 3 125-g containers fresh blueberries
- 3 tbsp granulated sugar
- 1 cup whipping cream
- 1 tbsp granulated sugar
- 1/4 tsp cinnamon
Jan
01
01
Flank steak with fresh salsa
Need an impressive, fool-proof meal for a BBQ party? Try Claire Tansey's flank steak paired with a savoury avocado tomato salsa.
Flank steak with fresh salsa
Prep time: 20 minutes
Total: 30 minutes
Ingredients for steak:
- 2 flank steaks (750 g each)
- 2 tbsp olive oil
- 1 tsp salt
- 2 garlic cloves
- 1 anchovy fillet
- 1/4 cup drained capers
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1/2 cup olive oil
- 1 1/2 cups packed coarsely chopped flat-leaf parsley
- 1 pint cherry tomatoes, halved
- 2 avocados, pitted, peeled and cubed
Jan
01
01
How to host the perfect bridal shower
So you were the lucky one to score maid-of-honour status, eh? The maid-of-honour usually takes care of planning all the bridal shindigs, including the bridal shower! If you’re a newbie to all things wedding-related, or just don’t know where to even begin, Shoana Jensen has some amazingly clever ideas to pull off the best bridal shower your girlfriends will ever attend.
Hosting a baby shower? Take note of these crafty ideas, too!
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Courtesy of Shoana Jensen
www.shoanajensen.com
@shoanaj
Jan
01
01
Champagne shallot soup
Champagne shallot onion soup is a luxury soup that deserves to be served in a unique way — so how about a wine glass? Randy Feltis shares his delicious recipe and a serving idea that's perfect for parties!
Champagne shallot soup
Prep time: 10 min
Cook time: 1hour
Special tools: 8 large wine glasses, foil
Serves 8
Ingredients:
- 2 lb shallots
- 2.5 bulbs garlic
- 2 cups champagne or prosecco
- 2 tablespoons champagne vinegar
- 2 liters chicken stock
- 1 cup 35% cream
- Salt and pepper
- 1 nub butter
- Chopped chives
- Splash of olive oil