This was a staple dish for us growing up, it seemed that my grandmother would have this on the table all the time . Its Jewish comfort food at its best. Served with brisket and gravy or roast chicken the crisp potato exterior and tender interior of this casserole is to die for. Enjoy!
1 tablespoon vegetable oil
10 potatoes, peeled and grated
2 onions, peeled and grated
5 eggs
1/3 cup vegetable oil
2 teaspoons salt
1 teaspoon black pepper
Preheat an oven to 350° F.
Grease a 9x13 inch pan with 1 tablespoon of vegetable oil.
Combine the potatoes and onions in a large bowl. Mix in the eggs, 1/3 cup of vegetable oil, salt, and pepper. Pour the mixture into the prepared pan.
Bake in the preheated oven until the top is golden brown and crisp, 1 1/2 to 2 hours. Let stand five to ten minutes, then serve and Enjoy!
Saturday, September 20, 2014
Sunday, September 14, 2014
Let's talk Turkey- Cooking Fundamentals
How to Cook a Turkey
I'm already starting to get excited about my favorite holiday, Thanksgiving. I know we're a couple months away, but let's talk about how to make sure the star of the show, the turkey, comes out like a rock star. Recently, I was discussing how to's with a couple of friends of mine and realized they didn't really know how to cook the bird. They were saying that they've always been disappointed at how the breast meat came out so dry and flavorless. Also, that they were shifting their meals more towards hams and roasts because turkey was so "bland". You can imagine my chagrin at the thought of friends of mine abandoning this fantastic bird on what I consider the best eating holiday of them all. I said, "Ladies, let's talk turkey!"
Fundamentally, we are dealing with two very different large muscle groups, light meat and dark meat, which is why the turkey presents such a challenge to the average cook. Most people cook the bird as a whole in the oven for hours and hours (and hours, and hours). This is needed to cook that stubborn dark meat. Unfortunately, the white meat is cooked to death by doing this and your guests now have to eat something akin to saw dust or desert sand. Bring on the gravy, the only way to choke it down. By the way, I am no fan of stuffing the bird with stuffing. I think it's either a great way to give everyone food poisoning (undercooking the center) or, since you make sure the center of the dressing reaches 155°F, a charcoal briquet of a bird. Cook the stuffing (now called dressing) separately outside the bird. You'll get a much tastier result and no trips to the ER for stomach pumping. Always something to avoid with the relatives.
The solution, each type of meat needs to be cooked in a different manner and for different lengths of time in order to achieve the best results. The "secret" to having tremendous results is quite simple: break down the bird into two parts, the breast and wings (white meat) and the thighs and legs (dark meat). Then cook each with a separate technique to ensure each comes out moist and delicious. The white meat of a turkey (and other birds) is lean, no fat, so introducing a brine to these parts and letting them sit overnight (in the frig) is essential to infusing flavor and allowing the meat to stay moist during the cooking. Also, because of this leanness, these parts of the bird need to be cooked at a higher temperature for a shorter length of time than the dark meat. The dark meat of a turkey and most other fowl is where the fat is. Fat equals flavor and lends itself best to long, slow cooking methods. Braising these parts allow the flavors to develop and more importantly the muscle fibers to breakdown, giving the meat a melt in your mouth delicious result.
I realize this idea may take away from that image of your beautifully browned whole bird coming to the table to the "oohs and ahhs" of your family and guests and the ceremonious slicing of the bird. But, who are we fooling? Are you looking to be on a set of a TV show or serving the best damn bird they've ever had? And, by preparing the bird this way, you actually have your chance of getting those "oohs and ahhs"! By the way, cutting the bird up and cooking it using two different methods makes serving a snap. And, if you wish, you can still have the pomp and circumstance over the breast meat if you really want to.
What follows are two different preparations, one for each part of the bird. The white meat requires the oven, the dark is braised on the range top. No need for two ovens, although you can just as easily braise in the oven if you choose. Also, the dark meat can be made a day or two ahead and just reheated the day of your meal. I found doing this ahead of time really adds to the flavor, more time to marry, and makes the day of that much easier.
The White Meat:
The key to the brine is to keep the liquid, salt and sugar ratios the same. Everything else can be switched up, changed, have fun with it. 3 qt. water, 1/2 C. Orange juice, 1/2 C. salt, 1/3 C. sugar, 1 tablespoon fennel seeds,1 onion sliced, 1 carrot, peeled, cut on a diagonal, 1/2 fennel bulb sliced, 8 sprigs flat-leaf parsley, 8 sprigs thyme, 2 bay leaves. In a pot put the water, OJ, salt and sugar. Heat and cook until everything is dissolved. Remove from heat and add all the other ingredients, put a cup of ice into the mixture and cool in a cold water bath. Once brine is cool, add breasts and place in the refrigerator, loosely covered, overnight.
The next day, preheat oven to 450° F. Remove breasts from brine and pat dry. Gently loosen skin from turkey breasts and rub butter under skin and all over outside of breasts; season with salt and pepper. Scatter sliced onion, celery, carrot, thyme sprigs, rosemary sprigs, and garlic over a large rimmed baking sheet and arrange turkey breasts, skin side up, on top. Roast turkey breasts for 30 minutes, until skin is crisp and has started to turn golden brown. Reduce oven to 300°F, loosely tent breasts with foil and continue to cook until done. (20 minutes per lb. or internal temp reaches 155°F.) Transfer turkey breasts to a platter and let rest at least 15 minutes before carving.
The Dark Meat:
2 skin-on turkey drumsticks (about 1 1/2 pounds)
2 skin-on, bone-in turkey thighs (about 2 pounds)
Kosher salt, freshly ground pepper
2 tablespoons vegetable oil
1 medium onion, chopped
2 large leeks, whites and pale greens, chopped
6 celery stalks, thinly sliced
8 garlic cloves, crushed
1 1/2 cups dry white wine
4 sprigs flat-leaf parsley, plus 1/2 cup chopped leaves
4 sprigs thyme
2 sprigs sage
6 cups chicken stock
8 small carrots, tops trimmed, carrots halved lengthwise
1/4 cup chopped fresh chives
Season turkey with salt and pepper. Heat oil in a large heavy pot over medium heat. Working in batches, cook, turning occasionally, until browned on all sides, 15–20 minutes per batch; transfer to a large plate.
Add onion, leeks, celery, and garlic to pot and cook, stirring occasionally, until softened, 5–8 minutes. Add wine, parsley, and thyme and sage sprigs; bring to a boil, reduce heat, and simmer until reduced by half, 8–10 minutes.
Return turkey to pot and add broth. Bring to a boil. Reduce heat, cover pot, and simmer until meat is tender and cooked through and liquid is reduced by half, 2 1/2–3 hours. Add carrots and cook, uncovered, until carrots are soft and meat is falling off the bone, 35–45 minutes; season with salt and pepper.
Transfer turkey and carrots to a platter. Strain sauce; serve alongside. Top with chives and 1/2 cup chopped parsley.
So, there you have it. Two different types of meat on the same bird, two different cooking techniques, reaching one result- everyone comes running back for more and your praises getting sung.
I'm already starting to get excited about my favorite holiday, Thanksgiving. I know we're a couple months away, but let's talk about how to make sure the star of the show, the turkey, comes out like a rock star. Recently, I was discussing how to's with a couple of friends of mine and realized they didn't really know how to cook the bird. They were saying that they've always been disappointed at how the breast meat came out so dry and flavorless. Also, that they were shifting their meals more towards hams and roasts because turkey was so "bland". You can imagine my chagrin at the thought of friends of mine abandoning this fantastic bird on what I consider the best eating holiday of them all. I said, "Ladies, let's talk turkey!"
Fundamentally, we are dealing with two very different large muscle groups, light meat and dark meat, which is why the turkey presents such a challenge to the average cook. Most people cook the bird as a whole in the oven for hours and hours (and hours, and hours). This is needed to cook that stubborn dark meat. Unfortunately, the white meat is cooked to death by doing this and your guests now have to eat something akin to saw dust or desert sand. Bring on the gravy, the only way to choke it down. By the way, I am no fan of stuffing the bird with stuffing. I think it's either a great way to give everyone food poisoning (undercooking the center) or, since you make sure the center of the dressing reaches 155°F, a charcoal briquet of a bird. Cook the stuffing (now called dressing) separately outside the bird. You'll get a much tastier result and no trips to the ER for stomach pumping. Always something to avoid with the relatives.
The solution, each type of meat needs to be cooked in a different manner and for different lengths of time in order to achieve the best results. The "secret" to having tremendous results is quite simple: break down the bird into two parts, the breast and wings (white meat) and the thighs and legs (dark meat). Then cook each with a separate technique to ensure each comes out moist and delicious. The white meat of a turkey (and other birds) is lean, no fat, so introducing a brine to these parts and letting them sit overnight (in the frig) is essential to infusing flavor and allowing the meat to stay moist during the cooking. Also, because of this leanness, these parts of the bird need to be cooked at a higher temperature for a shorter length of time than the dark meat. The dark meat of a turkey and most other fowl is where the fat is. Fat equals flavor and lends itself best to long, slow cooking methods. Braising these parts allow the flavors to develop and more importantly the muscle fibers to breakdown, giving the meat a melt in your mouth delicious result.
I realize this idea may take away from that image of your beautifully browned whole bird coming to the table to the "oohs and ahhs" of your family and guests and the ceremonious slicing of the bird. But, who are we fooling? Are you looking to be on a set of a TV show or serving the best damn bird they've ever had? And, by preparing the bird this way, you actually have your chance of getting those "oohs and ahhs"! By the way, cutting the bird up and cooking it using two different methods makes serving a snap. And, if you wish, you can still have the pomp and circumstance over the breast meat if you really want to.
What follows are two different preparations, one for each part of the bird. The white meat requires the oven, the dark is braised on the range top. No need for two ovens, although you can just as easily braise in the oven if you choose. Also, the dark meat can be made a day or two ahead and just reheated the day of your meal. I found doing this ahead of time really adds to the flavor, more time to marry, and makes the day of that much easier.
The White Meat:
The key to the brine is to keep the liquid, salt and sugar ratios the same. Everything else can be switched up, changed, have fun with it. 3 qt. water, 1/2 C. Orange juice, 1/2 C. salt, 1/3 C. sugar, 1 tablespoon fennel seeds,1 onion sliced, 1 carrot, peeled, cut on a diagonal, 1/2 fennel bulb sliced, 8 sprigs flat-leaf parsley, 8 sprigs thyme, 2 bay leaves. In a pot put the water, OJ, salt and sugar. Heat and cook until everything is dissolved. Remove from heat and add all the other ingredients, put a cup of ice into the mixture and cool in a cold water bath. Once brine is cool, add breasts and place in the refrigerator, loosely covered, overnight.
The next day, preheat oven to 450° F. Remove breasts from brine and pat dry. Gently loosen skin from turkey breasts and rub butter under skin and all over outside of breasts; season with salt and pepper. Scatter sliced onion, celery, carrot, thyme sprigs, rosemary sprigs, and garlic over a large rimmed baking sheet and arrange turkey breasts, skin side up, on top. Roast turkey breasts for 30 minutes, until skin is crisp and has started to turn golden brown. Reduce oven to 300°F, loosely tent breasts with foil and continue to cook until done. (20 minutes per lb. or internal temp reaches 155°F.) Transfer turkey breasts to a platter and let rest at least 15 minutes before carving.
The Dark Meat:
2 skin-on turkey drumsticks (about 1 1/2 pounds)
2 skin-on, bone-in turkey thighs (about 2 pounds)
Kosher salt, freshly ground pepper
2 tablespoons vegetable oil
1 medium onion, chopped
2 large leeks, whites and pale greens, chopped
6 celery stalks, thinly sliced
8 garlic cloves, crushed
1 1/2 cups dry white wine
4 sprigs flat-leaf parsley, plus 1/2 cup chopped leaves
4 sprigs thyme
2 sprigs sage
6 cups chicken stock
8 small carrots, tops trimmed, carrots halved lengthwise
1/4 cup chopped fresh chives
Season turkey with salt and pepper. Heat oil in a large heavy pot over medium heat. Working in batches, cook, turning occasionally, until browned on all sides, 15–20 minutes per batch; transfer to a large plate.
Add onion, leeks, celery, and garlic to pot and cook, stirring occasionally, until softened, 5–8 minutes. Add wine, parsley, and thyme and sage sprigs; bring to a boil, reduce heat, and simmer until reduced by half, 8–10 minutes.
Return turkey to pot and add broth. Bring to a boil. Reduce heat, cover pot, and simmer until meat is tender and cooked through and liquid is reduced by half, 2 1/2–3 hours. Add carrots and cook, uncovered, until carrots are soft and meat is falling off the bone, 35–45 minutes; season with salt and pepper.
Transfer turkey and carrots to a platter. Strain sauce; serve alongside. Top with chives and 1/2 cup chopped parsley.
So, there you have it. Two different types of meat on the same bird, two different cooking techniques, reaching one result- everyone comes running back for more and your praises getting sung.
Teriyaki-Glazed Turkey with Shallot Gravy
The holidays are coming and it's never to early to talk turkey. Here's a great spin on the traditional. I like to switch things up and not always do the same preparation. While there is something to be said for always having the same menu year in and year out, I like the newness and surprise of a cool spin on the familiar. This recipe calls for mirin, a sweet rice wine used in Japanese cooking. It doesn't just flavor food, its sweetness also gives luster to sauces and glazes and can help them cling to food.
If you don't have mirin, you can just use dry sherry or sweet marsala. You can also dissolve a small amount of sugar in a little white wine or sherry, perhaps a 1/4 teaspoon of sugar to 1/4 cup wine.
1/2 cup low-sodium soy sauce
1/4 cup mirin
1/4 cup sake
2 tablespoons rice vinegar
2 tablespoons light brown sugar
1 tablespoon grated fresh ginger
1 teaspoon cornstarch dissolved in 1 tablespoon water
One 16-pound fresh turkey
1 1/2 pounds large shallots, peeled
Salt and freshly ground pepper
6 tablespoons unsalted butter, softened
1/4 cup extra-virgin olive oil
1 cup water
2 cups Rich Turkey Stock
2 tablespoons all-purpose flour
Preheat oven to 500°F.
In a saucepan, combine the soy sauce, mirin, sake, vinegar, brown sugar and ginger. Add the cornstarch slurry and bring to a boil over high heat. Cook, stirring, until glossy and slightly thickened, 3 minutes. Transfer the teriyaki sauce to a bowl.
Set the turkey in a large roasting pan; scatter the shallots around it. Season the turkey cavities and skin with salt and pepper. In a small bowl, blend 4 tablespoons of the butter with the olive oil and brush some over the turkey.
Roast the turkey for 30 minutes, or until golden. Baste with the butter mixture and add the water to the roasting pan. Reduce the oven temperature to 325° and roast the turkey for 1 hour, basting twice with the remaining butter mixture; loosely cover the bird with foil if the breast browns too quickly.
Pour half of the teriyaki sauce into a bowl; baste the turkey with some of it. Roast the turkey for 1 1/2 hours longer, basting with the sauce from the bowl every 30 minutes; the turkey is done when the skin is lacquered and an instant-read thermometer inserted in an inner thigh registers 170°F. Transfer to a carving board; let rest for 45 minutes.
Meanwhile, strain the pan juices into a bowl, skim off the fat and reserve the shallots. Set the pan over 1 burner. Add the shallots to the pan and cook over high heat, stirring, until browned, about 3 minutes. Add the pan juices, Rich Turkey Stock and the reserved teriyaki sauce. Bring to a boil, scraping up any browned bits from the bottom of the pan.
Strain the pan sauce into a medium saucepan, reserving the shallots. Boil the sauce over high heat until reduced by a third, 30 minutes. In a bowl, mix the remaining 2 tablespoons of butter with the flour until smooth. Whisk the flour paste into the sauce and boil, whisking constantly, until the gravy is thickened, about 5 minutes. Add the shallots, season with salt and pepper and transfer to a warmed gravy boat. Carve the turkey and serve with the shallot gravy. Enjoy!
If you don't have mirin, you can just use dry sherry or sweet marsala. You can also dissolve a small amount of sugar in a little white wine or sherry, perhaps a 1/4 teaspoon of sugar to 1/4 cup wine.
1/2 cup low-sodium soy sauce
1/4 cup mirin
1/4 cup sake
2 tablespoons rice vinegar
2 tablespoons light brown sugar
1 tablespoon grated fresh ginger
1 teaspoon cornstarch dissolved in 1 tablespoon water
One 16-pound fresh turkey
1 1/2 pounds large shallots, peeled
Salt and freshly ground pepper
6 tablespoons unsalted butter, softened
1/4 cup extra-virgin olive oil
1 cup water
2 cups Rich Turkey Stock
2 tablespoons all-purpose flour
Preheat oven to 500°F.
In a saucepan, combine the soy sauce, mirin, sake, vinegar, brown sugar and ginger. Add the cornstarch slurry and bring to a boil over high heat. Cook, stirring, until glossy and slightly thickened, 3 minutes. Transfer the teriyaki sauce to a bowl.
Set the turkey in a large roasting pan; scatter the shallots around it. Season the turkey cavities and skin with salt and pepper. In a small bowl, blend 4 tablespoons of the butter with the olive oil and brush some over the turkey.
Roast the turkey for 30 minutes, or until golden. Baste with the butter mixture and add the water to the roasting pan. Reduce the oven temperature to 325° and roast the turkey for 1 hour, basting twice with the remaining butter mixture; loosely cover the bird with foil if the breast browns too quickly.
Pour half of the teriyaki sauce into a bowl; baste the turkey with some of it. Roast the turkey for 1 1/2 hours longer, basting with the sauce from the bowl every 30 minutes; the turkey is done when the skin is lacquered and an instant-read thermometer inserted in an inner thigh registers 170°F. Transfer to a carving board; let rest for 45 minutes.
Meanwhile, strain the pan juices into a bowl, skim off the fat and reserve the shallots. Set the pan over 1 burner. Add the shallots to the pan and cook over high heat, stirring, until browned, about 3 minutes. Add the pan juices, Rich Turkey Stock and the reserved teriyaki sauce. Bring to a boil, scraping up any browned bits from the bottom of the pan.
Strain the pan sauce into a medium saucepan, reserving the shallots. Boil the sauce over high heat until reduced by a third, 30 minutes. In a bowl, mix the remaining 2 tablespoons of butter with the flour until smooth. Whisk the flour paste into the sauce and boil, whisking constantly, until the gravy is thickened, about 5 minutes. Add the shallots, season with salt and pepper and transfer to a warmed gravy boat. Carve the turkey and serve with the shallot gravy. Enjoy!
Saturday, September 13, 2014
The Menu : 9/13-9/19
Saturday-
Dinner Out- The Root Restaurant
Sunday-
Grilled Brined Pork Chops with Grilled Nectarines
Green Beans
Chopped Salad with Chickpeas, Creamy Garlic Dressing
Monday-
Oriental Vegetable Stir Fry with Brown Rice
Tuesday-
Braised Chicken Thighs with Wild Mushrooms
Kale Salad with Red Onion, Apples, and Parmesan
Wednesday-
Caesar Salad with Grilled Salmon
Thursday-
Italian Pasta Bake
Garden Salad with Italian Dressing
Friday-
Steak and Martini Night
Dinner Out- The Root Restaurant
Sunday-
Grilled Brined Pork Chops with Grilled Nectarines
Green Beans
Chopped Salad with Chickpeas, Creamy Garlic Dressing
Monday-
Oriental Vegetable Stir Fry with Brown Rice
Tuesday-
Braised Chicken Thighs with Wild Mushrooms
Kale Salad with Red Onion, Apples, and Parmesan
Wednesday-
Caesar Salad with Grilled Salmon
Thursday-
Italian Pasta Bake
Garden Salad with Italian Dressing
Friday-
Steak and Martini Night
Sunday, September 7, 2014
Yucatan Chicken with Papaya-Mango Salsa
The secret to this delicious recipe is allowing the marinade to do its magic overnight. This is very flavorful and a terrific Summer dinner for family and friends. If you like (as I do) you can kick up the heat with Serranos or Jalapeños, just serve lots of ice cold beer and it's a winner. I usually add some rice and spicy black beans and its a fiesta straight from the Myans! Enjoy!!
2# chicken pieces, skin on
1 lime, juiced
1 Tbsp. Lime zest, minced
1/2 Red onion, minced
2 cloves garlic, minced
1/2 Btl. Beer
1/4 C. Tequila
1/4 C. White vinegar
3/4 C. Vegetable oil
2 Tbsp. brown Sugar
To taste: cumin, cayenne pepper, blk. pepper, chili powder, and kosher salt
Using a fork prick chicken pieces on both sides and then place in a large ziplock bag. In a bowl combine all other ingredients to make marinade. Pour marinade over chicken and seal bag. Turn sealed bag over and over to distribute marinade to all pieces. Place in the refrigerator for a minimum of 2 hours or overnight.
Prepare grill, and heat to medium high. (If using charcoal, used indirect cooking method where you'll sear chicken skin side down over coals and the cook off to the side.)
Grill chicken until fully cooked, reserve warm for 10 minutes and then serve with warm flour tortillas and salsa (recipe follows)
Papaya-Mango Salsa
1 Mango, peeled & small diced
1 Papaya, peeled and small diced
1/2 Red onion, small diced
To taste- Jalapeño pepper, minced
2 ripe tomatoes, diced
1 clove garlic, minced
Juice of 1 orange and 1/2 a lime
2 Tbsp.white vinegar
2 Tbsp. Vegetable oil
2 Tbsp. Chopped fresh cilantro
Kosher salt and fresh ground black pepper, to taste
In a large bowl combine all salsa ingredients. Let sit for atleast 1 hour prior to serving in the refrigerator. Bring to room temperature before serving.
2# chicken pieces, skin on
1 lime, juiced
1 Tbsp. Lime zest, minced
1/2 Red onion, minced
2 cloves garlic, minced
1/2 Btl. Beer
1/4 C. Tequila
1/4 C. White vinegar
3/4 C. Vegetable oil
2 Tbsp. brown Sugar
To taste: cumin, cayenne pepper, blk. pepper, chili powder, and kosher salt
Using a fork prick chicken pieces on both sides and then place in a large ziplock bag. In a bowl combine all other ingredients to make marinade. Pour marinade over chicken and seal bag. Turn sealed bag over and over to distribute marinade to all pieces. Place in the refrigerator for a minimum of 2 hours or overnight.
Prepare grill, and heat to medium high. (If using charcoal, used indirect cooking method where you'll sear chicken skin side down over coals and the cook off to the side.)
Grill chicken until fully cooked, reserve warm for 10 minutes and then serve with warm flour tortillas and salsa (recipe follows)
Papaya-Mango Salsa
1 Mango, peeled & small diced
1 Papaya, peeled and small diced
1/2 Red onion, small diced
To taste- Jalapeño pepper, minced
2 ripe tomatoes, diced
1 clove garlic, minced
Juice of 1 orange and 1/2 a lime
2 Tbsp.white vinegar
2 Tbsp. Vegetable oil
2 Tbsp. Chopped fresh cilantro
Kosher salt and fresh ground black pepper, to taste
In a large bowl combine all salsa ingredients. Let sit for atleast 1 hour prior to serving in the refrigerator. Bring to room temperature before serving.
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.
SUGGESTED WINE PAIRING
A slightly spicy medium-bodied red with low acidity or a lighter-bodied Sangiovese-based red like Chianti.
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.
SUGGESTED WINE PAIRING
A slightly spicy medium-bodied red with low acidity or a lighter-bodied Sangiovese-based red like Chianti.
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