January 2010—Julia & Nanci

Smoky Grilled Prawns
Hot Clam Dip
Stuffed Jalapeño Poppers

Fiesta Salad

Baked Potato Soup

Memphis-style Ribs
Rocky Mountain Brisket with Trio of Sauces
—Rocky Mountain BBQ Sauce
—Dr. Pepper BBQ Sauce
—Mesa BBQ Sauce
Polenta with Jalapeño
Parmesan Roasted Asparagus

Deep, Dark Chocolate Cake


Smoky Grilled Pawns


Mojo Sauce


Mix together:


1 1/2 tsp ground cumin
1 1/2 tsp kosher salt
5-8 tsp of minced garlic


Heat 1/2 cup of olive oil until it is very hot and pour over paste mix. Stir and let cool. Meanwhile you can either use sour oranges (traditional) or a mixture of lime and orange juice.


6 Tbsp sour orange juice, or
3 Tbsp lime juice and 3 Tbsp orange juice


Add to the oil, paste mixture and use as a marinade.


Shrimp


1 lb shrimp, peeled, with tail on, deveined
Recipe Mojo sauce
1 tsp Liquid Smoke
Prosciutto slices cut into 1-inch strips


Marinate the shrimp in the Mojo sauce and Liquid Smoke for 1-4 hours. Soak skewers in water for one hour. Wrap each shrimp with strip of prosciutto and secure with skewer. Cook on hot grill until cooked through—2-3 minutes.

Hot Clam Dip
Old Manning Family favorite

1 8-oz package cream cheese, softened
1/2 cup sour cream
2 Tbsp Best Foods Real mayonnaise
1/2 tsp salt
1 small can minced clams
1/2 tsp Worcestershire sauce
1/4 lb sharp cheddar cheese
Sprinkle of paprika

Mix all but the clams, paprika and cheese

Drain the clams well. Add to the cheese mixture then put in a shallow oven pan. Sprinkle with paprika and grated cheese.

Bake at 350 degrees for 20 minutes. Serve with carrots and wheat thins (we served with toasted baguette slices)


Stuffed Jalapeño Poppers
aka Joe’s Screaming Stuffed Jalapeño Poppers

1 to 2 packages cream cheese, depending on the size of your pepper, room temperature
2 to 4 cloves chopped garlic or granulated, depending on your preference
1/4 cup finely chopped sun-dried tomatoes
Chopped fresh basil leaves
Pinch salt
10 to 25 jalapeño peppers (larger then average size will make them easier to stuff)
1/2 to 1 pound thinly sliced bacon
Toothpicks

Preheat the grill.

Mix each package of cream cheese with chopped garlic, sun-dried tomatoes, and a dash of chopped basil. Add a pinch of salt. Mix until mixture is soft and manageable.

Slice each jalapeno lengthwise on 1 side, being careful not to cut the jalapeño in half. Remove the seeds if you don't want the heat. Depending on your pepper, you may have to slice around the stem of the pepper to create a manageable opening to squeeze the filling in.

Fill either a pastry bag, or your choice of tools with the filling. Use something that will allow you to squeeze the filling into the opening of the pepper with ease. However you choose, insert a liberal amount of filling into each jalapeno. Be careful not to overfill as the filling may spurt out during cooking.

Wrap each pepper with 1 to 2 strips of bacon, securing the opening in the pepper. Secure the bacon with a toothpick (best to soak the toothpicks first, to prevent burning on the BBQ). This also helps the jalapeños from falling into the BBQ. Long metal or wood skewers also work well for large amounts.

BBQ the peppers until they are lightly roasted, or until the bacon is fully cooked. Use some foil to cook on if your peppers are cooking or burning too fast on a HOT BBQ.


Fiesta Salad

Roasted Poblano Ranch Dressing

Roast one poblano pepper under broiler until all of the skin is charred. Place in plastic Ziploc bag until cool enough to handle. Remove blackened skin, seeds and stem. In food processor, blend roasted pepper and 1/4 cup buttermilk. Use the pepper/buttermilk mixture for the buttermilk in the following:

Homemade Ranch Dressing
The Pioneer Woman

Ingredients:

1 clove (to 2 cloves) garlic
Salt to taste
1/4 cups Italian flat-leaf parsley
2 tablespoons fresh chives
1 cup (real) mayonnaise
1/2 cups sour cream
Buttermilk (as needed to desired consistency)
White vinegar (optional, to taste)
Worcestershire sauce (optional, to taste)
Fresh dill (optional, to taste)
Cayenne pepper (optional, to taste)
Paprika (optional, to taste)
Fresh oregano (optional, to taste)
Tabasco (optional, to taste)

Preparation:

Mince the garlic with a knife and then sprinkle about 1/8 to 1/4 teaspoons of salt on it and mash it into a paste with a fork. Chop the parsley, chives and any of the optional herbs very finely and add to the garlic.

In a bowl combine all ingredients, adding other optional ingredients as you wish, tasting frequently and adjusting seasonings as needed. Chill for a couple of hours before serving, thin with milk or buttermilk if desired.

(Don’t overdo the garlic or you’ll be up all night, emailing me about your heartburn.)


Salad

Mixed greens
15-oz can black beans, rinsed and drained
1/2 yellow onion, sliced and sautéed with salt and pepper
Red pepper, sliced and sautéed with salt and pepper
1 cup jicama, sliced into strips
3 medium tomatoes, diced
1/2 red onion, diced
2 avocados, diced
1 cup Cotija cheese, crumbled

Toss with Roasted Poblano Dressing.


Baked Potato Soup

4 large baked potatoes (split and pulp scooped out)
2/3 cup butter
2/3 cup flour

Melt butter and stir in flour till smooth. Cook on medium for one minute.
Then add milk slowly.

6 cups milk

When milk is all stirred in, add potato pulp and:

3/4 tsp salt
1/2 tsp black pepper
1/2 tsp white pepper
2 tsp green onions chopped
8 slices bacon cooked and crumbled
1 cup Cheddar cheese, shredded
8 oz sour cream

Cook until heated. Serve and garnish with chopped green onions, 4 slices bacon (cooked and crumbled), and 1/2 to 3/4 cup shredded Cheddar cheese.


Memphis-style Ribs with Mop Sauce
by Steven Raichlen
The Barbecue! Bible 10th Anniversary Edition (Workman)

Yield: Makes 6 servings

Ingredients:

Advance preparation:

4 to 8 hours for marinating the ribs

For the ribs and rub

3 racks baby back pork ribs (about 7 pounds), or 2 racks pork spareribs (6 to 8 pounds total)
1/4 cup sweet paprika
4 1/2 teaspoons freshly ground black pepper
4 1/2 teaspoons dark brown sugar
1 tablespoon salt
1 1/2 teaspoons celery salt
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dry mustard
1 1/2 teaspoons ground cumin

For the mop sauce (optional):

2 cups cider vinegar
1/2 cup yellow (ballpark) mustard
2 teaspoons salt

Preparation:

Below are the instructions for indirect grilling. For our dinner, Julia covered the ribs in the roasting pan with foil and roasted the ribs in the oven at 250 degrees for 2 hours.

Alternate method—Indirect Grilling Method:

Special equipment

1 1/2 cups wood chips or chunks (preferably hickory), soaked for 1 hour in cold water to cover, and drained.

Prepare the ribs and rub: Remove the thin, papery skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the corner of a kitchen towel to gain a secure grip, or with pliers.

Combine the paprika, black pepper, brown sugar, salt, celery salt, cayenne, garlic powder, dry mustard, and cumin in a small bowl and whisk to mix. Rub two thirds of this mixture over the ribs on both sides, then transfer the ribs to a roasting pan. Cover and let cure, in the refrigerator, for 4 to 8 hours.

Prepare the mop sauce (if using): Mix together the cider vinegar, mustard, and salt in a bowl and set aside.

Set up the grill for indirect grilling and place a large drip pan in the center.
If using a gas grill, place all of the wood chips in the smoker box and preheat the grill to high; when smoke appears, reduce the heat to medium.
If using a charcoal grill, preheat it to medium.

When ready to cook, if using a charcoal grill, toss the wood chips on the coals. Brush and oil the grill grate. Arrange the ribs on the hot grate over the drip pan. Cover the grill and smoke cook the ribs for 1 hour.

When the ribs have cooked for an hour, uncover the grill and brush the ribs with the mop sauce (if using). Re-cover the grill and continue cooking the ribs until tender and almost done, 1/4 to 1/2 hour longer for baby back ribs, 1/2 to 1 hour longer for spareribs. The ribs are done when the meat is very tender and has shrunk back from the ends of the bones. If using a charcoal grill, you'll need to add 10 to 12 fresh coals to each side after 1 hour. Fifteen minutes before the ribs are done, season them with the remaining rub, sprinkling it on.

To serve, cut the racks in half or, for a plate-burying effect, just leave them whole.



Rocky Mountain Brisket

1 1/2 tsp salt
1 1/2 tsp pepper
2 Tbsp chili powder
1 tsp crushed bay leaves
2 Tbsp Liquid Smoke
4 lbs beef brisket

Combined salt, pepper, chili powder and bay leaves. Rub meat completely with Liquid Smoke. Place meat, fat side up, in large roasting pan. Sprinkle dry seasoning mixture on top. Cover tightly. Bake for 4 hours at 325°. Scrape seasoning off meat and cut in very thin slices across the grain. Serve with barbecue sauce.

Trio of Sauces:

Rocky Mountain BBQ Sauce

3 Tbsp brown sugar
1 14-oz bottle catsup
1/2 cup water
2 Tbsp Liquid Smoke
4 Tbsp Worcestershire sauce
3 tsp dry mustard
2 tsp celery seeds
6 Tbsp butter
1/4 tsp cayenne pepper
Salt and pepper to taste

Combine all ingredients. Bring to a boil, stirring occasionally. Reduce to a simmer and cook for 10 minutes. Serve with sliced brisket. Note: Good by itself or on onion rolls.

Mesa BBQ Sauce
Chef Bobby Flay

2 Tbsp (1/4 stick) butter
1/2 medium red onion, finely diced
3 garlic cloves, minced
6 plum tomatoes, coarsely diced
1/4 cup ketchup
3 Tbsp dark molasses
2 Tbsp Dijon mustard
2 Tbsp dark brown sugar
1 Tbsp honey
1 tsp cayenne
1 Tbsp ancho chile powder *
1 Tbsp pasilla chile powder *
1 Tbsp paprika
1 Tbsp Worcestershire sauce

Directions:

In a large saucepan over medium heat, melt the butter and sweat the onion and garlic until translucent, about 3 minutes. Add the tomatoes and simmer 15 minutes. Add the remaining ingredients and simmer 20 minutes.
Puree the mixture in a food processor, pour into a bowl, and let cool at room temperature. May be refrigerated up to 1 week or frozen.

* Available at Hispanic or specialty markets

Dr. Pepper BBQ Sauce
by Elizabeth Karmel
Soaked, Slathered, and Seasoned

Good for Slathering: Pork; beef; duck; ribs

From the author: My students make this barbecue sauce every month in my Southern-barbecue classes. It is the only red sauce that we make in the class, and we always double the recipe because the class slathers it on everything! This sauce has been printed in many places and thousands of students have the recipe, but I couldn't write a sauce chapter and not include it here. The Dr. Pepper gives this sauce an edge over most basic sweet barbecue sauces.

Yield: Makes 5 cups

4 tablespoons (1/2 stick) unsalted butter
1 large yellow onion, chopped
4 cloves garlic, chopped
1 cup ketchup
3 tablespoons tomato paste
One 12-ounce can Dr. Pepper
1/2 cup cider vinegar
1/3 cup Worcestershire sauce
1/2 cup packed dark brown sugar
2 teaspoons ancho or New Mexican chili powder
1 teaspoon fine-ground white pepper
1 teaspoon kosher salt

In a heavy saucepan, melt the butter. Sauté the onion and garlic in the butter until translucent, about 10 minutes. Add all the remaining ingredients and simmer for about 15 minutes, until the flavors have blended. Continue cooking until the sauce begins to thicken, 20 to 30 minutes. Taste and adjust the seasonings with salt and pepper if desired. Remember, the ribs will have plenty of spice rub on them, so don’t overseason the sauce.

Let the sauce cool for about 10 minutes or until it is warm but no longer “boiling” hot. Puree with an immersion or traditional blender—this will make the sauce thicker. Let cool. The sauce will keep, tightly covered, in the refrigerator for up to 2 weeks.

Brush it on food 5 to 15 minutes before the cooking time is finished. If desired, serve extra on the side.


Polenta with Jalapeño

Ingredients:

1 cup yellow cornmeal
1 tsp salt
2 Tbsp minced jalapeño
2 Tbsp butter
4 oz, weight goat cheese

Preparation:

Bring 4 1/2 cups water to a boil.

Add cornmeal to the water in a thin stream, whisking constantly to avoid lumps. Add minced jalapeño. Reduce heat to a simmer, and cook for 15 minutes, adding salt and extra tablespoons of water as needed.

When polenta is done, stir in butter and goat cheese. Check seasonings, and add salt to taste.

For CREAMY polenta, serve as is with your favorite meat main course. Yummy!

Pour polenta into buttered 9x13-inch baking dish. Refrigerate to set. Cut set polenta into desired shape. Place polenta on baking sheet and place under broiler until toasted. Top with butter and/or grated parmesan if desired.


Parmesan Roasted Asparagus
Serves 6
Ina Garten

2 1/2 lbs fresh asparagus (about 30 large)
2 Tbsp olive oil
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
2 lemons cut in wedges, for serving

Preheat the oven to 400 degrees.

If the stalks of the asparagus are thick, peel the bottom half of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.

Ina says: I prefer thick asparagus to thin ones; they have much more flavor.


Deep, Dark Chocolate Cake
Hershey’s Easy Does-It Recipe

1 3/4 cup unsifted all-purpose flour
2 cups sugar
3/4 cup Hershey Cocoa 1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla
1 cup boiling water


Combine dry ingredients in large mixer bowl. Add eggs, milk, oil and vanilla. Beat 2 minutes at medium speed. Stir in boiling water (batter will be thin). Pour into greased and floured 13 x 9-inch pan. Bake at 350 degrees for 35 to 40 minutes or until cake tester inserted in center comes clean. Cool

Fudge Frosting
A Manning favorite

1/2 cup butter
1 1/2 cup sugar
1/3 cup evaporated milk
1/2 cup chocolate chips

Combine butter, sugar and milk in a pan and bring to a boil over medium heat for about 1 minute. Remove from heat and stir in chocolate until melted. Spread at once onto warm cake.