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Archive | November, 2010

Baby Back Ribs with Dry Rub

3 Nov

Hands-on time: 20 min.; Total time: 3 hr., 55 min. (including rub)

Prep Time: 20 minutes
Other: 6 hours
Yield: Makes 4 to 6 servings

Ingredients

  • Mesquite wood chips
  • 2  slabs baby back pork ribs (about 4 lb.)
  • 2  tablespoons  mesquite liquid smoke
  • 2  tablespoons  olive oil
  • 3  tablespoons Dry Rub

Preparation

1. Soak wood chips in water 30 minutes. Prepare smoker according to manufacturer’s directions, bringing internal temperature to 225° to 250°; maintain temperature for 15 to 20 minutes.
2. Rinse and pat ribs dry. If desired, remove thin membrane from back of ribs by slicing into it with a knife and then pulling it off. (This will make ribs more tender.) Coat both sides of ribs with liquid smoke and olive oil. Sprinkle ribs with Dry Rub, and rub into ribs.
3. Drain mesquite wood chips, and place on coals. Place pork ribs on lower cooking grate; cover with smoker lid.
4. Smoke ribs, maintaining temperature inside smoker between 225° and 250°, for 3 to 4 hours or until tender.

Dry Rub

Hands-on time: 5 min.; Total time: 5 min. When grinding the spices it is best to use a mortar and pestle or a small spice grinder. The rub produced by a food processor is too coarse.

Yield: Makes about 1/2 cup

Ingredients

  • 2  tablespoons  dried rosemary
  • 2  tablespoons  dried thyme
  • 2  tablespoons  kosher salt
  • 2  tablespoons  white peppercorns

Preparation

Combine dried rosemary, dried thyme, kosher salt, and white peppercorns in a mortar bowl or spice grinder; grind using a pestle or grinder until herbs and pepper become a medium-fine powder. Store in an airtight container in a cool, dark place up to 6 months.


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Spicy Chicken Soup

3 Nov

Baked tortilla chips and a garden salad are excellent accompaniments for this soup.

Yield: 4 servings (serving size: 2 cups)

Ingredients

  • 1  (7-ounce) can chipotle chiles in adobo sauce
  • 1  teaspoon  olive oil
  • 1  cup  chopped green bell pepper
  • 1/2  cup  chopped green onions
  • 1  tablespoon  bottled minced garlic
  • 1  teaspoon  ground cumin
  • 2  cups  chopped cooked chicken breast strips (such as Louis Rich; about 12 ounces)
  • 2  (14 1/2-ounce) cans fat-free, less-sodium chicken broth
  • 1  (14 1/2-ounce) can diced tomatoes and green chiles, undrained (such as Del Monte)
  • 1  (11-ounce) can whole-kernel corn with sweet peppers, drained

Preparation

Remove 1 chile from can; reserve the remaining chiles and sauce for another use. Mince chile.
Heat the oil in a large saucepan over medium-high heat. Add bell pepper, onions, garlic, and cumin; saute 4 minutes or until the vegetables are soft. Stir in minced chile, chicken, broth, tomatoes, and corn. Bring to a boil; reduce heat, and simmer 3 minutes.


Chocolate Turtle Cake

3 Nov
Prep: 40 min.; Cook: 32 min.; Other: 1 hr., 10 min.
Yield: Makes 12 servings

Ingredients

  • Unsweetened cocoa
  • 1  (18.25-oz.) package devil’s food cake mix
  • 1  (3.9-oz.) package chocolate instant pudding mix
  • 3  large eggs
  • 1 1/4  cups  milk
  • 1  cup  canola oil
  • 2  teaspoons  vanilla extract
  • 1  teaspoon  chocolate extract
  • 1  teaspoon  instant coffee granules
  • 1  (6-oz.) package semisweet chocolate morsels
  • 1  cup  chopped pecans
  • 1  (16-oz.) container ready-to-spread cream cheese frosting
  • 1/2  cup  canned dulce de leche
  • 2  (7-oz.) packages turtle candies
  • 1  (16-oz.) can ready-to-spread chocolate fudge frosting
  • 1  (12-oz.) jar dulce de leche ice cream topping
  • 1/4  cup  pecan halves, toasted

Preparation

1. Preheat oven to 350°. Grease 2 (9-inch) round cake pans, and dust with cocoa. Set aside.
2. Beat cake mix and next 7 ingredients at low speed with an electric mixer 1 minute; beat at medium speed 2 minutes. Fold in chocolate morsels and chopped pecans. Pour batter into prepared pans.
3. Bake at 350° for 30 to 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely. Wrap and chill cake layers at least 1 hour.
4. Whisk together cream cheese frosting and canned dulce de leche in a small bowl until well blended. Set aside. Cut 6 turtle candies in half, and set aside for garnish. Dice remaining turtle candies.
5. Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer, cut side up, on cake plate. Spread with 1/2 cup cream cheese frosting mixture; sprinkle with one-third diced turtle candies. Repeat procedure twice. Place final cake layer on top of cake, cut side down. Spread chocolate fudge frosting on top and sides of cake. Cover and chill in refrigerator until ready to serve. Just before serving, drizzle dulce de leche ice cream topping over top of cake. Garnish with remaining halved turtle candies and pecan halves. Store in refrigerator.


Guajillo-Tamarind Turkey and Roasted Poblano Gravy

3 Nov

Guajillo-Tamarind Turkey

Yield: MAKES: 8 to 10 servings

Ingredients

  • 1  turkey (12 to 18 lb.)
  • Guajillo-tamarind glaze
  • 1  onion (8 oz.)
  • 2  carrots (6 oz. total), rinsed
  • 4  stalks celery (8 oz. total), rinsed
  • 1  orange (8 oz.)
  • 2  lemons (6 oz. each)
  • 1  lime (3 oz.)
  • 4  dried guajillo chiles (1 oz. total; see notes)
  • 8  cloves garlic, peeled
  • 6  sprigs fresh thyme, rinsed

Preparation

1. Remove and discard leg truss from turkey. Pull off and discard any lumps of fat. Remove giblets and neck; discard or reserve for other uses. Rinse turkey inside and out; pat dry. Rub about a third of the guajillo-tamarind glaze inside the cavity. Place turkey, breast up, on a V-shaped rack in a 12- by 17-inch roasting pan; pour remaining glaze into bottom of pan, then pour in 1 cup of water.
2. Peel onion and carrots; rinse celery, orange, lemons, and lime. Cut carrots and celery into chunks; cut onion, orange, lemons, and lime into quarters. Arrange vegetables, fruit, chiles, garlic, and thyme in roasting pan around and under rack.
3. Roast according to chart, checking turkey every 30 minutes; if juices in bottom of roasting pan threaten to scorch, add 1/2 cup water at a time to pan. When a thermometer inserted through thickest part of breast to the bone registers 155°, about 15 minutes before chart indicates turkey will be done, remove turkey from oven. Brush all over with juices in pan (if liquid is too thick to coat turkey in a thin, even layer, dilute with 1/2 cup more water). Continue roasting until turkey is well browned and thermometer registers 160°, about 15 minutes longer.
4. Transfer turkey to a platter. Let rest in a warm place for 30 minutes before carving. Pour juices in bottom of pan through a fine strainer into a 2-cup glass measure; discard solids and reserve juices for poblano gravy.

Roasted Poblano Gravy

Yield: MAKES: About 2 1/2 cups; 8 to 10 servings

Ingredients

  • Pan drippings from guajillo-tamarind turkey
  • About 1 cup fat-skimmed chicken broth (if needed)
  • 1/4  cup  (1/8 lb.) butter
  • 3  fresh poblano chiles (8 oz. total), roasted, peeled, seeded, and chopped
  • 3  tablespoons  all-purpose flour
  • Salt and fresh-ground pepper

Preparation

1. Skim fat from pan drippings. Measure drippings and add chicken broth, if needed, to make 2 cups liquid.
2. In a 3- to 4-quart pan over medium heat, melt butter. Add chiles and stir for 1 minute. Turn heat to medium-low and whisk in flour until well combined.
3. Whisking chile mixture constantly, slowly pour dripping mixture into pan. Whisk until gravy boils and thickens, 6 to 8 minutes. If gravy is thicker than desired, add a little more broth. Season to taste with salt and pepper. Pour into a gravy boat; serve hot.


Sweet Potato Casserole with Pecan Topping

2 Nov

Prep: 14 minutes, Cook: 4 hours
Company’s Coming; 15 Minutes or Less to Prep
Slow-Cooker Size: 3-quart

Yield: Makes 8 servings

Ingredients

  • 2  (29-ounce) cans sweet potatoes in syrup, drained and mashed (about 4 cups mashed)
  • 1/3  cup  butter, melted
  • 1/2  cup  granulated sugar
  • 3  tablespoons  light brown sugar
  • 2  large eggs, lightly beaten
  • 1  teaspoon  vanilla extract
  • 1/2  teaspoon  ground cinnamon
  • 1/4  teaspoon  ground nutmeg
  • 1/3  cup  heavy whipping cream
  • 3/4  cup  chopped pecans
  • 3/4  cup  firmly packed light brown sugar
  • 1/4  cup  all-purpose flour
  • 2  tablespoons  butter, melted

Preparation

Combine first 8 ingredients in a large bowl; beat at medium speed with an electric mixer until smooth. Add whipping cream; stir well. Pour into a lightly greased 3-quart slow cooker.
Combine pecans and remaining 3 ingredients in a small bowl. Sprinkle over sweet potatoes.
Cover and cook on HIGH 3 to 4 hours.
Alternative to the Oven: This is a great holiday side that cooks on the countertop while your turkey and dressing fill your oven.
Dual Slow-Cooker Menu:
* Roasted turkey
* Cornbread dressing
* Cranberry sauce
* Green Bean Casserole


Green Bean Casserole

2 Nov

This holiday classic is sure to become a convenient family favorite throughout the year with the help of your slow cooker.
Prep: 6 minutes; Cook: 2 hours, 30 minutes
Slow-Cooker Size: 2- or 3-quart 
Yield: Makes 8 to 10 servings

Ingredients

  • 2  (14.5-ounce) cans cut green beans, drained
  • 1  (10 3/4-ounce) can cream of mushroom soup, undiluted
  • 1  (8-ounce) package shredded Cheddar cheese
  • 2  (4.5-ounce) jars sliced mushrooms, drained
  • 1  cup  milk
  • 1  tablespoon  Worcestershire sauce
  • 1/4  teaspoon  pepper
  • 1  (6-ounce) can French fried onion rings, divided

Preparation

Combine first 7 ingredients in a large bowl; stir in half of French fried onion rings. Spoon casserole mixture into a lightly greased 2- or 3-quart slow cooker.
Cover and cook on LOW 2 hours. Sprinkle remaining onion rings on top of casserole. Cover and cook on LOW 30 more minutes.
Quick Menu:
* Roasted turkey
* Garlic mashed potatoes
* Cranberry sauce


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