#11 BBQ Ribs and French Fries

Whatever country you visit or read about, you learn that there is a signature dish. There is some meal or food that the country claims as its own. For example, Argentina is known for their steak, Mexico for its tacos, tortas ahogadas and pozole to name a few while people from around the world love fish and chips in England.

When people ask me what a signature dish is from the States I often struggle with an answer. Growing up in the Midwest we ate a lot of meat and potatoes and things called "hotdishes" (Known to the rest of the world as "casseroles"). While I remain without an answer for the signature dish of the US of A, my Peruvian boyfriend is convinced that the answer is BBQ ribs. And with that meal at the forefront of his mind, he has been drooling for some BBQ ribs. And so it is that when I started this blogging adventure through new recipes three months ago, he began earnestly begging me to make some BBQ ribs.

So fellow chefs, here you have this week's recipe. It was all really yummy, even if I'm not a fan of fighting a bone to get my meat (That's when the Peruvian novio came in handy as he volunteered to cut my meat for me. And yes, after sweating in the little kitchen slaving away all afternoon, I gladly obliged and let him cut it for me.) And honestly, the french fries were dangerously tasty, so watch out, it's a good menu this week.

BBQ Ribs

Ingredients:

2 pounds pork ribs

1 tbsp garlic powder

1 tsp ground black pepper

2 tbsp salt

1 cup of BBQ sauce (I used Tomy Romo's original sauce)

Directions

1. Place ribs in a large pot with enough water to cover. Season with garlic powder, black pepper and salt. Bring water to a boil, and cook ribs until tender.

2. Preheat oven to 325 degrees F (165 degrees C)

3. Remove ribs from pot, and place them in a 9x13 baking dish. Pour BBQ sauce over ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees F (70 degrees C)

French Fries

Ingredients

2 pounds potatoes, peeled

1 cup all-purpose flour

1 tsp garlic salt

2 tsp salt

1 tsp paprika

1/2 cup water, or as needed

1 cup vegetable oil, for frying

Directions

1. Slice potatoes into French fries.

2. Heat oil in a large skillet over medium-high heat. While the oil is heating, sift the flour, garlic salt, salt, and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon.

3. Dip potato slices into the batter one at a time, and plae in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on paper towels.

Buen Provecho!

• 
  

#10 Saturday Morning Pancakes

There's something liberating about not setting an alarm clock. The alarm clock doesn't bother me most mornings as I honestly enjoy the tranquility of the mornings, however there is something wonderful about not waking up to the beeping clock and not having much on the agenda.

For that reason, I absolutely adore Saturday mornings. I don't set the alarm yet still have somewhat of a routine. An ambitious (and ideal) Saturday finds me getting my weekend 8k run out of the way as soon as possible to avoid the suffocating afternoon heat so that when I come home, I can get the coffee brewing, the tunes playing and the baking started.

This Saturday found me experimenting with my normal pancake recipe as I played with the size and flavors. And now these plate-sized flapjacks may have to take somewhat of a permanent place on the Saturday morning menu.

Saturday Morning Pancakes

Ingredients:

1 egg

1 c. all-purpose flour

1 1/2 cup milk (maybe a little more to make the pancakes thinner)

1/8 cup vegetable oil

1 Tbsp. melted butter

1 1/2 tbsp. sugar

3/4 tbsp. baking powder

1/2 tsp. salt

Yummy Saturday Morning Add-ins:

1. Sliced Bananas and Chocolate Chips

2. Chopped Apples and Cinnamon

3. Blueberries

Beat egg with hand beater until fluffy; beat in remaining ingredients until just smooth. Grease a heated griddle (or frying pan). Pour about 3 tbsp. batter from tip of large spoon or from pitcher onto hot griddle. Cook pancakes until puffed and dry around edges (tiny bubbles will begin to form). Turn and cook other sides until golden brown, flipping once. The first pancake isn't the best one. Makes about 9 4 -inch pancakes or 4 pan-size pancakes.

Buen Provecho!

#9 Ginger-Soy Pork on Shredded Lettuce

Wanting something healthy and not making chicken and veggies again, this week I went for a stir-fry alternative using pork which was tasty and relatively healthy with the absence of carbs. It made for a yummy meal and as Rachel Ray comments in her book, it is nearly like ordering "take-out."

Ginger-Soy Pork on Shredded Lettuce

Ingredients:

3 tablespoons vegetable oil (3 times around the pan)

6 1/4 inch thick pork-loin chops, cut into thin strips

Salt and Black Pepper

1 tbsp of ginger flakes

4 large garlic cloves

1/2 teaspoon crushed red pepper flakes

1 red bell pepper, sliced into strips

1 tbsp basil

1 onion sliced

1/4 cup tamari (dark aged soy sauce)

3 tbsps honey

1 head of iceburg lettuce, shredded

Directions:

Heat a large nonstick pan over high heat. Add the vegetable oil. It should smoke up a bit. Add the pork and season with a little salt and lots of black pepper. Stir-fry for a minute to sear at the edges, then add the ginger, garlic, red pepper flakes and red pepper slices. Cook for 2 minutes more.

Add the onions and stir-fry for another minute, then add the tamari and honey to form a sauce and glaze over the meat. Remove the pan from the heat. Add basil.

Cover a platter with shredded lettuce, top with the pork and serve.

Buen Provecho!

#8 Sweet Pea Soup with Bacon-Parmesan Toast

One of my favorite meals growing up was my mom's homemade cheddar broccoli soup. Yum. When the weather got chilly and the winds started blowing, mom would make this hearty soup for the family.

With that in mind, it's slightly ironic that as the temperatures have been soaring here in Guadalajara with a recent heat wave that I decided to make a soup this week. And though it's not my favorite childhood soup with broccoli from days past, it's another veggie taking the spotlight this week - peas.

So whether the weather is warm or cold, this sweet pea soup from Rachel Ray (slightly modified) is worth a bowl-full.

Sweet Pea Soup with Bacon-Parmesan Toast

Ingredients:

2 tbsps extra-virgin olive oil (twice around the plan)

4 slices bacon, chopped

1 large yellow onion, chopped

3 garlic cloves, chopped

1 tbsp thyme

Salt and freshly ground black pepper

A couple dashes of tabasco sauce

1 bag of frozen peas

1 quart chicken broth

1/2 cup heavy cream or half-and-half

8 slices french bread or baguette

1/2 cup grated Parmesan cheese

1/4 cup fresh parsley (a generous handful), chopped

Juice of one lime

Directions:

Heat a large soup pot over medium-high heat with the EVOO. Add the bacon and cook until crsip, about 3 to 4 minutes. Remove the crispy bacon from the pan with a slotted spoon to drain on a paper towel. Add the onions, garlic, and thyme to the pot and season with salt, pepper, and a few dashes of hot sauce. Cook while stirring frequently, for 4 to 5 minutes, or until the onions are tender. Add the frozen peas and continue to cook until the peas are defrosted and heated through, 2 to 3 minues. Transfer the onions and peas to a blender or food processor with 1/2 cup of the chicken stock and puree until smooth. Add the pureed peas back to the soup pot and stir in the remaining 3 1/2 cups of chicken stock and the cream, bring up to a simmer, and cook for about 8 to 10 minutes.

While the soup is simmering, toast the baguette utnil golden brown in the broiler or toaster oven. In a bowl, miz the cheese with the reserved bacon and parsley. Once the toast is nice and golden, sprinkle the bacon-Parmesan mix on top of the bread and return to the broiler or toaster oven to melt and lightly brown the cheese.

To finish the soup, add the juice of one lime, stir to combine, and transfer the soup to serving bowls. Float 2 pieces of Parmesan toast on top of each soup bowl and serve immediately.

Buen Provecho!

#7 Homemade Pizza

My nephew Shen once told the joke, "I have good news and bad news. The good news is we are landing immediately. The bad news is we are crash landing! AHHH!"

This week I too have good news and bad news concerning my 2011 New Year's Resolution. The bad news is that I too had a "crash landing" for the first time with a recipe that did NOT turn out. As it turns out, banana cream pie is harder to make than I had imagined.

The good news is that this gives me an opportunity to share one of my favorite recipes with you that is technically not new but slightly revamped thanks to a new homemade sauce. So don't judge me too harshly for putting up an oldie but a goodie, aka Dom's Homemade Game Night Pizza.

You see, I grew up loving games and craving competition. Over the last few years, homemade pizza and game night have merged as one whenever friends come over. So this week, instead of the banana cream pie which went awry, the classic homemade pizza "pie" is what's on the menu.

(This week's recipes have been taken and tweaked to be made by own from none other than allrecipes.com)

Homemade Pizza Crust

Ingredients:

1 cup of warm water

3 1/2 cups of all-purpose flour

2 tablespoons of olive oil

2 teaspoons of honey

1 teaspoon of salt

1 teaspoon of yeast

A few shakes of garlic powder &

Italian Seasoning

Directions:

1. Put warm water (80 to 110°F) into a bowl. Add salt and honey and mix with a spoon. Add yeast, mix and let it sit for about 10 minutes.

2. Gradually add flour (throw in a couple shakes of garlic powder and Italian seasoning to add extra flavor) and olive oil and start mixing.

3. When the mixture gets too heavy to mix, start kneading the dough with your hands.

4. Knead the dough until you have a smooth ball. If the dough cracks it is too dry. Add water bit by bit until if forms a nice coherent ball. If your dough feels more like batter, it is too wet and you need to add flour bit by bit. If you need to add water or flour, do it by small amounts.

5. Coat the dough with olive oil, place it in a large bowl and cover it with kitchen wrap or a grocery bag. Fill the sink with hot water and place the covered bowl in the sink. Let the dough rise for about an hour at room temperature, then push it down again so it deflates. Let it sit for about another hour or more depending on what you want. If you want to use it the next day, put it in a refrigerator.

6. Put the dough on a lightly floured surface, put a bit of flour on top and make it into the shape of a pie by stretching it out from the center outwards. Punch some holes in the dough with a fork to let the air escape while the pizza is in the oven.

Pizza Sauce

Ingredients:

• 3 garlic cloves, minced

• 3 tablespoons olive or vegetable oil
• 1 (29 ounce) can tomato puree
• 1 (28 ounce) can crushed tomatoes
• 2 tablespoons brown sugar
• 1 tablespoon Italian seasoning
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes

Directions:

In a large saucepan, saute garlic in oil until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until sauce reaches desired thickness. Sauce may be refrigerated for up to a week.

Use whatever toppings and cheese you like to complete the perfect game night and pizza combo.

Buen Provecho and Game on!

#6 Beef Fajita Burger with Seared Peppers and Onions

There's something about a good juicy burger that just tastes good every now and then. Normally, I don't suffer from burger cravings, but occassionally it just sounds right. This week I had one of those moments, but rather than walk a few blocks to the outdoor burger stand, I decided to try my hand at forming my own patties and packing them with plenty of flavor. I admit, Rachel Ray once again gets most of the credit for this recipe and honestly you're gonna be craving burgers for awhile after this savory sandwich comes your way and as for me, I don't know if the big man behind the outdoor hamburger stand around the corner will be getting much more of my business.

Beef Fajita Burger with Seared Peppers and Onions

Ingredients:

Beef Fajita Burger

1 1/2 ground beef

2 tbsp Worcestershire sauce (eyeball it)

1 tbsp of chili powder (a palmful)

1 1/2 tsps of ground cumin (half a palmful)

2 to 3 tablespoons thyme

Several drops of hot sauce

1 tbsp grill seasoning, such as McCormick's Montreal Steak Seasoning

Extra-Virgin Olive Oil (EVOO), for drizzling

Seared Peppers and Onions

1 tbsp EVOO (once around the pan)

1 red and 1 green pepper, cored, seeded, and thinly sliced lengthwise

1 medium onion, thinly sliced lengthwise

2 garlic cloves, smashed out of the skin and chopped/minced

1 jalapeno or serrano chili, seeded and chopped

2 cups prepared tomatillo salsa (green salsa)

4 crusty rolls (I used integral Chapata rolls)

Directions:

1. Heat a grill pan or large skillet over medium high heat (I once again used my George Foreman

grill)

2. For the beef fajita burgers: In a large bowl, combine the ground meat, Worcestershire, chili powder, cumin, thyme, hot sauce, and grill seasoning. Dived the mixture into 4 portions and make 4 patties, 1 inch thick. Drizzle with EVOO. Cook the patties for 4 minutes on each side for medium or until desired doneness.

3. To make the peppers and onions, heat a medium skillet over high heat. Add EVOO and the bell peppers and onions. Stir-fry the veggies, tossing them with tongs, to sear them at the edges. Add the garlic and japenos. Toss and turn the mixture for about 3 minutes, then add the salsa and toss for a minute longer. Place the burgers on each bun bottom and top with pepper and onion mixture and bun top. (Add cheese if you want too!)

Buen Provecho!

#5 Thai-Style Steak Salad

Wanting to try something a little

different this week yet still craving the cultural kick, instead of looking for food from Southern neighbors, I looked to the East. Not only is this meal quite tasty and filled with all sorts of flavors, it is hearty enough and healthy enough with the mound of vegetables under the grilled steak. This is a recipe I would definitely use again, enjoy! So thank you Rachel Ray for another winner this week.

Thai-Style Steak Salad

Ingredients:

3 garlic cloves, minced

2-inch piece of fresh ginger, peeled and grated (or ginger powder)

2 tablespoons tamari (dark aged soy sauce)

2 teaspoons hot sauce (Tabasco)

6 tablespoons vegetable oil

2 pounds flank steak

1 cup sweeten

ed shredded coconut

1 tablespoon sugar

3 tablespoons rice wine vinegar (eyeball it)

Salt and freshly ground black pepper

1 cucumber, thinly sliced

1 red bell pepper, cored, seeded and thinly sliced

5 radishes, thinly sliced

2 cups shredded carrots

1/2 small red onion

1/4 cup fresh cilantro leaves

10 fresh basil leaves

1 sack baby spinach

1/4 cup unsalted roasted peanuts, chopped

Directions:

1. Heat a grill pan or grill (I used my George Foreman) to high heat

2. In a small bowl, mix the garlic, three fourths of the grated ginger (or ginger powder), the tamari, and hot sauce. Whisk in about 3 tablespoons of the vegetable oil. Place the meat in a shallow dish and coat it evenly in marinade. Let stand for 10 minutes.

2. In a small skillet, toast the shredded coconut until lightly golden, about 2 to 3 minutes. Keep an eye on it; the coconut can go from golden brown to burnt. (you'll smell it too!) Remove the toasted coconut from the skillet and reserve.

3. In a small bowl, whisk together the remaining ginger, the sugar, rice wine vinegar, salt, and pepper. Whisk in the remaining 3 tablespoons of vegetable oil in a slow, steady stream.

4. In a salad bowl, combine the cucumbers, bell peppers, radishes, shredded carrots, onions, mint, cilantro, and basil. Pour the dressing over the veggies, toss to coat, and let sit while you cook the steak.

5. Grill the flank steak for 6 to 7 minutes on each side. Remove the flank steak fro the grill and let the juices redistribute before slicing, 5 to 10 minutes. Thinly slice the meat at an angle, cutting the meat against the grain. To the dressed veggies, add the spinach, sliced steak, toasted coconut, and chopped peanuts, toss thoroughly and serve.

Buen Provecho!