3 lb baby back ribs
2 teaspoon salt
2 teaspoon pepper -- coarsely crushed
1 apple juice for basting
1 cup red wine vinegar
2 cup onion -- chopped
2 cloves garlic -- minced
1/4 cup mustard
1/2 cup brown sugar -- packed
1/2 teaspoon louisiana hot sauce
2 cup ketchup
2 lemons -- thinly sliced
Trim as much fat as possible from ribs. On bone side, work knife tip
beneath membrane that covers bone until finger can be work under rack
memebrane, loosening enough to get firm grip (try papper towel to hold
membrane). Then peel membrane off rack. With knife scrape any fat away from
bone. Sprinkle ribs on both sides with even, light coat of salt and pepper.
Place ribs, bone side down, on grill. Grill over low fire for 1 1/2 hours,
turning every 15-20 min. Baste with apple juice at every turn during the
first half of cooking period, either by brushing on or simply sparying
apple juice from sray bottle. If smoking with indirect heat, turn at 1 hour
intervals, cooking 4-6 hours. Combine vinegar, onion, garlic, mustard,
sugar and hot sauce in blender and blend till smooth. Place in saucepan and
add ketchup. Simmer 20min. Add lemon slices. Stir occasionally to keep from
sticking. Use sauce as frequent baste for last half of cooking period.
Be careful not to burn ribs (sugar has tendancy to burn.) Serve remaining
sauce on side.
Molasses-Sauced Chicken
1/4 cup green onions; chopped
1/4 cup soy sauce; low sodium
1/4 cup burgundy; or other dry rd wine
2 1/2 tablespoon molasses
1 tablespoon vegetable oil
1/2 teaspoon ground cumin
1/2 teaspoon ground red pepper
6 whole boneless skinless chicken breast halves
Combine first 7 ingredients in a small bowl; stir well.
Place chicken in a shallow baking dish. Pour wine mixture over chicken.
Bake, uncovered, at 400F for 40 to 45 minutes or until chicken is done,
basting frequently with wine mixture.
Mosxhari Blanket (Veal In Avgolemono Sauce)
3 lb veal leg--cut 2 cubes
1 water as needed
1/2 lb onions, chopped
1 tablespoon celery, chopped
1 tablespoon parsley, chopped
2 bay leaves
4 tablespoon butter
4 tablespoon flour
3 egg yolks
2 lemons, juice only
1 salt to taste
1 a few peppercorns
Put meat into lge. pot and cover with water. Add the onions, clelery,
parsley, and bay leaves, and simmer until tender (abt. 1 hr.). Strain. You
should have abt. 3 c. stock. Put meat back into the pot. Melt butter in
another pot, add flour; blend in well. To this, add the meat stock (add
water to make a full 3 c. if necessary), and stir until thick. Remove from
the heat.
Beat egg yolks and add lemon juice, beating it in well. Slowly add a
little of the sauce to this, stirring constantly, and when it is well
blended, stir the avgolemono mixture into the sauce. Pour the sauce over
the meat, and shake the pot gently to distribute the sauce evenly. Serve
hot.
West African Chicken And Groundnut Stew
2 whole boneless, skinless chicken br; easts cut into 1/2 pieces
1 tablespoon peanut oil
1 medium onion, chopped
1 garlic clove, minced
28 oz can whole tomatoes, undrained,cut up
15 1/2 oz can green giant great northern beans undrained
11 oz can green giant niblets golden sweet corn, drained
1 sweet potato, peeled & chopped
3/4 cup water
1/4 cup peanut butter
1 tablespoon tomato paste
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ginger
1/2 teaspoon cayenne
3 cup hot cooked rice
In a 4 quart Dutch oven over medium-high heat, cook chicken in oil until
chicken is lightly browned and no longer pink, stirring frequently. Add
onion and garlic; cook and stir 3 to 4 minutes or until onion is tender.
Add remaining ingredients except rice; mix well. Bring to a boil. Reduce
heat to medium-low; cover and cook 30 minutes or until sweet potato is
tender, stirring occasionally. If stew becomes too thick, add additional
water. Serve stew over hot rice.
West Coast Garlic Salmon
4 salmon steaks, large
3 tablespoon butter, melted
3 tablespoon peanut or olive oil
2 tablespoon lemon juice
2 tablespoon garlic, minced, fresh
1 teaspoon tarragon, minced, fresh
1/4 teaspoon lemon peel, grated
1/8 teaspoon red pepper flakes
1 salt & pepper to taste
1 lemon wedges
Combine butter, oil, lemon juice, tarragon, lemon peel and pepper flakes to
make a marinade. Place fish steaks on broiler and brush with half the
marinade. Broil under pre-heated broiler, 2 inches from heat, for 4
minutes. Turn the steaks, brush with remaining marinade, and broil until
fish flakes to fork (about 4 more minutes). Salt and pepper to taste and
serve immediately with lemon wedges. Also for: Use cobia, king mackerel,
grouper or other large fish steaks
Source: FIELD & STREAM May 85 Recipe date: 05/15/85
