April 5 is just two days away and the last day for our payment plan for the June 5 -11, 2018, Culinary Tour of Oaxaca. We still have just a few places left and look forward to hearing from you. If you are planning to go, and just have not registered yet. You an still register after April 5--you will just have to pay the complete fee.
A few days ago, the "New York Times" ran a great story feature last month on what to do in 36 Hours in Oaxaca. Here is the link-- https://www.nytimes.com/2018/03/15/travel/36-hours-in-oaxaca.html. Oaxaca is such a special place in so many ways-- I sure hope you can join our tour. Click here to see the entire itinerary--for our special cooking classes, tours and dinners. We will only take 15 as the maximum.
On another note, I hope you had a wonderful Easter weekend. We sure did. I made the Outrageous Caramel Rolls and they were a big hit as always. I shared the recipe in last week's Blog if you would like to get it.
Our next class is the Finger Lickin' Barbeque class set for Wednesday evening, April 18 at 5 PM. We will feature great barbeque recipes for my newly re-published "Finger Lickin', Great Tastin, Hot 'n Spicy Barbeque" cookbook. I would love for you to get an autographed copy--I just got a new shipment. There is still space in the class if you would like to barbeque with us!
Here are a couple of favorite recipes from the cookbook--
Super Secret Baby Back Pork Ribs
Yield: 3 cups sauce
A retired cook shared this secret with me, because I promised not to reveal the name of the restaurant that made these famous. When created in their original setting the ribs were specially smoked, but this backyard version is just as irresistibly delicious. Serve them with crusty hollows of sourdough garlic bread (see Note.)
1 Tablespoon Worcestershire sauce
½ cup cider vinegar
2 cups tomato sauce
½ cup dark brown sugar, packed
1 large clove garlic, finely minced
¼ teaspoon celery salt
Pinch of allspice
1 Tablespoon freshly grated onion
2 Tablespoons pure ground hot red chile
¼ teaspoon cayenne pepper or pequin quebrado (this is preferable, if you can get it)
4 pounds baby back ribs, in uncut racks
To Prepare the Sauce
In a 2-quart saucepan, combine the ingredients through the cayenne pepper and simmer, uncovered, over low heat until the sauce is thickened. Set the sauce aside until you are ready to use it.
To Barbeque the Ribs
1. This barbecue sauce also works well as a marinade. About 2 to 4 hours before you are planning to cook the meat, place the racks of ribs n a roasting pan large enough to hold them in a single layer. You may need to divide the meat between two pans. To marinate use only ½ to 2/3 of the sauce and spoon it over the meat, making sure both sides are well covered. Of the remaining sauce, reserve half to serve with the cooked ribs Reserve the rest to use as a baste during the cooking.
2. Let the marinating ribs sit, uncovered, and turn after each hour. Spoon sauce over the racks after each turn. Do not refrigerate the ribs during the marinating time as refrigeration slows down the meat’s ability to absorb flavors
3. When you are ready to cook the meat, remove the ribs from the marinade. Add the marinade t the sauce you reserved.
4. Position the grill rack 3 inches above the heat source. Place the racks of ribs on the grill and sear the meat for 5 minutes per side.
5. Remove the meat from the grill, raise the rack another 2 inches, and cover it with a layer of heavy-duty broiler foil. Puncture the foil to make ventilation holes.
6. Place the ribs on the foil and generously spoon on the reserved basting sauce. Allow the ribs to cook for 15 minutes before turning them and saucing the second side.
7. Once the second side is basted, cook the ribs for an additional 15 minute before turning and saucing again.
8. Allow the ribs to grill for 10 minutes then turn and sauce them one final time. After 10 more minutes both sides of the ribs should have a crisp glaze.
9. Transfer the racks to a carving board, cut the ribs apart into easy-to-serves portions and pile them on platters for guests to help themselves. Serve with the sauce specifically reserved for table use.
Note: For an average, foot-long loaf of garlic bread: In a small saucepan melt 4 tablespoons unsalted butter with ¼ cup olive oil over low heat, then add freshly minced garlic to taste. Raise the heat and brown the garlic for a few seconds. Halve the bread lengthwise, brush the butter and garlic mixture on each half and toast them in the oven over the grill.
Buttery Potato Salad
This recipe came to me by the way of my sister-in-law, Addie. Once you try it, you’ll never go back to your old recipe…’cause this one’s fantastic!
Yield: 4 to 6 servings
4 medium-size baking potatoes (Idaho or Russet), unpeeled
2 teaspoons salt
2 large eggs
2 Tablespoons vinegar
3 Tablespoons unsalted butter
¼ cup finely diced Spanish onion
1/3 cup finely diced sweet gherkins (pickles)
3 Tablespoons juice from the sweet gherkins
½ cup mayonnaise
1 whole canned pimiento, sliced into 1/4 –inch strips
1 whole sweet gherkin
- Over medium heat in a covered saucepan, cook the potatoes in a water to cover mixed with 1 teaspoon of the salt until they are fork tender, about 20 minutes. Remove the pan from the heat, drain the potatoes, and replace the lid, allowing the potatoes to steam for 15 minutes.
- Meanwhile, cook the eggs with the vinegar and the remaining 1 teaspoon salt in water to cover, until just done, about 10 minutes. Drain and run cold water over them to cool. Peel, slice and dice eggs.
- Peel the potatoes and return them to the cooking pot. Add the butter to the pot, cutting through the potatoes with sharp knife to allow the butter to be absorbed. The potatoes should be in rough, medium-size chunks. Cover the pot and allow them to stand, off the heat, for 10 minutes. If the potatoes are not hot enough to melt the butter, place the pot, covered, over low heat for a few minutes.
- Off the heat, add the diced eggs, onion, diced gherkins, gherkin juice, mayonnaise and all but 5 slices of the pimiento; chopping the pimiento you are adding to the salad into ¼ inch squares, mix thoroughly.
Transfer the mixture to your favorite bowl, garnish with the whole pickle sliced halfway up into thin slices centered on top of the salad. Add the pimiento strips evenly spaced around the pickle, creating a sun ray effect.