"What's for Dinner?!" I'm always thinking about it, thought I'd share.

"What's for Dinner?!" I'm always thinking about it, thought I'd share.

Friday, July 25, 2014

Tips from America's Test Kitchen

These are some excellent tips from America's Test Kitchen.  Instant aged Balsamic vinegar, Kale chips ( done in the microwave, say it isn't so, but wow!), and others.  I love the work Chris Kimball and his team does.  Always interesting, informative, and very tasty.  Enjoy!

Wednesday, July 2, 2014

Spareribs with Balsamic Glaze

It's the Fourth of July and nothing says it like ribs!  I've made these for years and they are excellent.  I found the recipe back in 2004, it was in Bruce Aidells's, Complete Book of Pork.  I love to barbecue spareribs, here you generously season the ribs with a mix of aromatic herbs and spices and slow-roast them until tender and crisp. They are finished with a simple balsamic glaze and are finger licking good.  Enjoy!

2 tablespoons extra-virgin olive oil
2 tablespoons chopped rosemary leaves
1 1/2 tablespoons kosher salt
1 1/2 tablespoons fennel seeds
2 teaspoons freshly ground black pepper
2 teaspoons chopped sage
2 teaspoons chopped thyme
2 teaspoons sweet paprika
1 teaspoon crushed red pepper
1 teaspoon ground coriander
1/2 teaspoon ground allspice
6 pounds pork spareribs
3 tablespoons balsamic vinegar

In a small bowl, combine the olive oil, rosemary, kosher salt, fennel, black pepper, sage, thyme, paprika, crushed red pepper, coriander and allspice. Rub the spice paste all over the spareribs and let stand at room temperature for 2 hours or refrigerate overnight.

Preheat the oven to 325°.

Arrange the ribs on a large, rimmed baking sheet or roasting pan, meaty side up. Roast the ribs for 2 hours, or until tender.
Preheat the broiler. Brush the meaty side of the ribs with the balsamic vinegar and broil 6 inches from the heat until browned, about 2 minutes. Let stand for 5 minutes, then cut between the ribs and serve.

A slightly spicy medium-bodied red with low acidity or a lighter-bodied Sangiovese-based red like Chianti.