Spicy Cherry Ribs - Guy Fieri

Well, the other day, I was up in Windsor and only 3 miles from Guy Fieri's "Johnny Garlic" restaurant (8988 Brooks Road South, Windsor, CA - 707-836-8300).  The restaurant is located in the Lakewood Shopping Center).  I decided to visit and have lunch.  I had a ginger ale and a half order of his Cherry BBQ ribs.  The lunch menu allows half orders for many of his full entree plates.  The ribs were served with french fries and a small pile of fried Maui onions plus extra sauce.  What a great meal.  Far and away, great ribs.  Also, the Maui onions had some kick.  I had an occasion to visit again.  The ribs are sweeter than I first thought. However, they are still good.  Took a full rack home for Mary Ann to try.  She liked them too.   Below is Guy's posted Spicy Cherry Rib recipe from the Food Network site.  Not sure if this is the same recipe, but I plan on giving it a try to see.  The cooking time and procedure for the glaze and ribs are somewhat complicated and it takes a long time, but the results, if like the restaurant, are well worth it.  I have taken the libery to change Guy's recipe, specifically, I doubled the amount of Cayenne pepper cited in Guy's recipe to give it some more kick and I reduced the amount of canned cherries from 3 to 2 cups to reduce the sweetness.  Please try it and let me know.

Ingredients

• 2 teas. yellow mustard
• 2 pork rib racks (baby back or St. Louis Style ribs)
• 1 teas. salt
• 1 teas. fresh ground black pepper
• 1 teas. cayenne pepper (double Guy's recipe)
• 1/2 teas. paprika
• 1/2 teas. ground cumin
• 1 recipe Spicy Cherry Glaze.
• 1 TB vegetable oil
• 1 cup diced red onion
• 4 TB minced ginger
• 2 cups canned cherries in syrup, preferably Bing (Guy calls for 3 cups)
• 2 TB minced garlic
• 2 TB tequila (resposado)
• 3 TB hot sauce (Sriracha)
• 1 teas. sesame oil
• 1 TB sherry wine vinagar
• 4 TB soy sauce
• 1 teas. salt
• 1 TB frech ground black pepper   
• 2 TB chopped scallions
• 1 teas. sesame seeds

Procedure

• Spicy Cherry Glaze
• In a medium saute pan over medium heat, add oil, onion, ginger, cherries and garlic.  Saute until lightly caramelized.  Deglaze with tequila, hot sauce, sesame oil, sherry wine vinagar and soy sauce.  Let simmer for 15 minutes.  Season with salt and pepper.
• Ribs
• Place ribs onto aluminum foil. Brush the mustard onto the ribs.  Mix dry ingredients thorougly.  Then cover the ribs with the dry rub.  Let sit at room temperature for 45 minutes.
• Preheat oven to 325 degrees.  Wrap the ribs, meat side down, in the aluminum foil then place onto a baking sheet.  Bake for 10 minutes.  
• After 10 minutes, reduce the heat to 225 degress and cook for another 1-1/2 hours.  Then, open the foil and cook for 1 hour. Remove ribs from oven, and discard the foil.  Cut into 4-rib portions.  Liberally slather on the Spicy Cherry Glaze, then place, bone side down, in a roasting pan.   Pour the remaining sauce over the ribs and contine to cook for 1-1/2 hours, basting occasionally. 
• When ribs are fork tender, place under broiler for 10 minutes to crisp up the cherry glaze.  Serve immediately garnished with scallions and sesame seeds.

Sweet Chili Dipping Sauce - from Damon Hall

Okay, as many know, Mary Ann and I visit MoMo's often during baseball season.  Damon, the Chef de Cuisine, has graciously shared his recipe for a wonderful Sweet Chili Dipping Sauce.  He had Eggs Rolls on the menu awhile back, which were fabulous, but unfortunately were taken off the menu.  If you like Egg or Spring Rolls use this sauce over anything you might buy at the store or find in the package of rolls.  Enjoy and thanks Damon.

Ingredients

• 1 Small bottle of Mae Ploy (you can use other brands, but this is the best).
• 1/4 cup Chopped Mint
• 1/4 cup Chopped Cilantro
• 1/4 cup Rice Vinegar
• 1/2 cup Sugar
• 1 Teas. Sesame Oil
• 1 TB Minced Ginger (Fresh)
• 1 TB Soy Sauce (do not use low sodium)
• 1 TB minced Garlic

Procedure

• Mix all ingredients and chill in the refrigerator over night or for at least 4 hours.
• Service with Egg or Spring Rolls, or anything else that requires a great Asian dipping sauce.

Zesty Cole Slaw

Not sure if it is old age or what, but recently I have tried to stay away from bland old fashion foods and recipes.  I keep looking for thing that have zip. Case in point is this Cole Slaw.  I started with a basic recipe and added things for my taste.  Let me know what you think.  You should make this slaw the day before and let it stand in the refrigerator over night.  I has a little zip, but I am not sure why.  Is it the onions, the dry mustard or the apple cider vinegar?  You tell me, but it works.

Ingredients

• 3/4 head Green Cabbage, finely shredded
• 1/4 to 1/3 head Red Cabbage, finely shredded
• 2 large Carrots, finely shredded
• 3/4 cup Best Quality Mayonnaise
• 2 TB Sour Cream
• 2 Tb grated Red or other Sweet Onion
• 2 TB Sugar, or to taste (2 TB works for me)
• 2 TB Apple Cider Vinegar
• 1 TB Dry Mustard
• 2 Teas. Celery Salt
• Salt and Pepper to taste

Procedure

• Combine the cabbage and carrots in large bowl.
• Wisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt and pepper in a bowl.
• Add the cabbage and combine.  
• Taste for seasoning, add more salt, pepper or sugar to taste.  Actually, I do this step after the slaw has been resting the the frigerator over night.  However, the above recipe needed nothing more.
• Serve chilled.

Butter Spread for Grilled Corn or Anything Else

Here is a great butter spread I found in an issue of Bon Appetit magazine.  This recipe is for 8 ears of corn.  I recommend you mix up a batch and bring to room temperature for any occasion not just grilled corn.  How about french bread or over vegetables.  Yum Yum.

Ingredients

• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 TB (⅛ cup) finely chopped fresh chives
• 1-1/2  teas. fresh lime juice
• 1/2 teas. fresh lime zest
• 1/2 teas. fine sea salt
• 1/4 teas. Hungarian Sweet Paprika (any sweet paprika will do)
• Pinch of Cayenne Pepper to taste (add this once all other ingredients have been added so you can taste.

Procedure

• Mix first six ingredients in a medium bowl. 
• Add Cayenne Pepper to taste
• Can be made 2 days ahead. Cover and chill.  
• Bring to room temperature and stir before using.

Root Beer Barbeque Chicken with Home Made Sides

Some time ago, I found a great publication called "Cuisine at Home".  Everyone should try it out.  Go to "cuisineathome.com".  They recently published a book on grilling.  I found the following receipe in that publication.  Enjoy.

Ingredients

• Root Beer Sauce
• 1/2 cup diced onion
• 1 TB minced garlic
• 2 TB olive oil
• 2 cups root beer
• 3/4 cup ketchup
• 1/2 cup cider vinegar
• 1/4 cup brown sugar
• 1/4 cup prepared yellow mustard
• 2 TB molasses
• 1 TB Worcestershire sauce
• 1 teas. red pepper flakes
• Juice of 1/2 lime
• Sliced tomatoes and homemade potato salad (on the side)
• For the chicken
• 1 chicken cut into 8 pieces (3-1/2 lbs.)
• Vegetable Pol
• Salt and Pepper

Procedure

• Preheat oven to 400 degrees.
• Coat chicken with vegetable oil, salt and pepper, arrange on baking sheet and roast for 45 minutes.  Meanwhile, make the sauce.
• Start getting your grill ready - to medium-high heat.  
• Meanwhile, saute onions and garlic, for the sauce, in olive oil for 2-3 minutes over medium heat.
• Add root beer, bring to a boil, reduce heat to low, and simmer until reduced to 1/2 cup, about 15 minutes.  
• Stir in ketchup, vinegar brown sugar, mustard, molasses, Worcestershire, and pepper flakes, simmer for 5 minutes. Remove pan from heat and add lime juice.
• Dip chicken into barbeque sacue to coat, then grill, covered, for 5 minutes.  Dip pieces in sauce again, turn over, and grill until charred and crisp, 5 minutes more.
• Serve with tomatoes and potato salad on the side.
• One final tip.  If you want really juicy chicken, then brine it.  See brine process elsewhere in my Blog (Best Grilled Chicken in the World) - (generally, 1 litter of cole plus 1/2 cup kosher salt, brine for 2 hours, drain and pat dry).