I have no idea if it’s Kansas City, Carolina, Texas, Memphis or St. Louis style. All I know is that this dry rub is magic dust on a rib. Just in time for your summer menus, this Dry Rubbed BBQ Ribs recipe is the perfect seasoning for a meaty slab of pork or beef ribs, finished off with just a light brushing of barbecue sauce. So let’s tackle cooking first. Slow and low. It’s the only way to keep those juices moistening the meat. For the rub, don’t overpower. Generally, whatever sticks to the slab should give you just the right amount of flavor. And because BBQ sauce is loaded with sugar or honey which can burn, save it for the last 10-15 minutes, and then just lightly coat it on the slab at the end of the cooking process. You want the flavor of the rub to come through. Now for the rub. It’s an incredibly simple formula I found in an old paperback cookbook called Tasty Vittles. This rub is the perfect combination of sweet, spicy, hot and salty. You can add a slightly citrusy kick if you’re using something like a chili lime sea salt, or burn it up big time with various chili powders. I’ve been on a quest for a good basic rub that I can make ahead, keep it in a jar in the pantry, and shake out onto a slab whenever I’m craving ribs, and this is it! Start with the basic rub and then add your own special touches using some of your favorite herbs and spices, a little at a time, until you make it your own. Rub some ribs and reap the rewards this summer!
Muhammara Dip with Crudités and Pita Chips
Take it from the queen of snacking; this dip is to die for! As I was preparing to teach a Middle Eastern cooking class this week, I came across this hidden gem called Muhammara Dip, made with roasted red peppers and walnuts and served with pita chips and crudités. Oh, My! What a delicious and simple treat that will be perfect for your Easter Brunch or summer pool parties! It’s now one of my go-to dips and I hope it’ll be yours, too!
Crispy Chicken Burgers
I’ve always known that the secret to a great fried chicken is buttermilk. Some people even say buttermilk is the miracle ingredient that makes fried chicken crispy on the outside and juicy on the inside. If you understand the properties of buttermilk, you’ll know why. There are the enzymes in buttermilk that break down the proteins, naturally tenderizing the chicken. Then, if the chicken is soaked in buttermilk and then dredged in flour, the buttermilk really helps coat the chicken. Now that you know the secret, it’s time to work it into a great recipe like this Crispy Chicken Burger! Fully loaded with bacon, coleslaw and a delicious combo of honey and sriracha, the beef pattie needs to just mooooooove aside for this finger lickin’ chicken sandwich!
Crispy Chicken Burgers
Rock Cornish Game Hens with Cranberry and Apricot Preserve Glaze
The meat department manager at the store knew right where they were.
“Aisle 6, third case down on the left, bottom row.” That’s because even though Rock Cornish Game Hens really only get attention during the holidays, they are generally always there in the frozen food case, just waiting for someone to find a great recipe and then gobble up these delectable little birds. This week I was spending a little time with Julia (Child), reading some of her fun television stories when I stumbled across her account of Unidentified Flying Objects—or small birds. “Eating this meal demands fingers and cooking it demands loving, last-minute attention. The right people to ask to this dinner party (serving Cornish Game Hens) are knowing, sensuous eaters whom you welcome backstage because they understand and enjoy what’s going on there. So dine in the kitchen if you have room.” Doesn’t that just sound like the women we loved to watch on television for decades? Her story made me hunt for one of my favorite recipes for these tasty little one-bird-per-person UFO’s. Cornish Game Hens are all white meat, but they are succulent and have a slight but distinct gamy flavor. This recipe for the roasted hens, served with a wild rice blend (found in most stores and often in the bulk bins) and a sweet and savory glaze, make a perfect weeknight dinner or a fantastic family Sunday supper.
As Julia Child once said, “The best way to execute (French) cooking is to get good and loaded and whack the hell out of a chicken. Bon appétit. ” Well, no need to do that with Rock Cornish Game Hens, but Bon appétit anyway!
Watch my How To Video For Cornish Game Hens here!