Grilled Lamb Ribs With Sriracha-Honey Soy Sauce

      Grilled Lamb Ribs With Sriracha-Honey Soy Sauce

Ingredients for 10 people

1 cup honey

1/2 cup butter, cut into 1/2 pieces

1/2 cup soy sauce

1/4 cup Sriracha

non stick vegetable spray PAM

3 lbs lamb ribs around 30

1 cup finely chopped green onions

2 Tbs toasted sesame seeds

Combine the honey, butter, soy sauce, Sriracha in a small saucepan. Bring to boil over medium heat. Reduce heat to low; simmer until sauce thickens slightly, stirring occasionally for about 5 minutes. Transfer 1/2 cup to a small bowl and reserve for later.

Prepare grill to medium high heat. Brush with oil.

Place ribs on the grill and sear for 8-10 minutes per side.

Cover with grill lid or aluminum foil and continue grilling, turning occasionally for 20-30 minutes or until the lamb is done.

Brush ribs with some of the reserve glaze and continue grilling for another 10 minutes or until lightly charred.

(Internal temp 130 degrees for rare to 165 degrees for medium well)

Transfer ribs to a platter and brush remaining sauce. Sprinkle with the green onions and sesame seeds. 

Phil's Clam Dip

                          Phil's Clam Dip

INGREDIENTS:

2 small packages (6 ounces total) cream cheese
1/4 cup mayonnaise
1/4 cup sour cream
1 small clove of garlic, crushed and finely minced
1 can (7 oz) minced clams, drained
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon smoked paprika
dash ground cayenne pepper or hot pepper sauce
1 teaspoon Worcestershire sauce

PREPARATION:

Mix the cream cheese, mayonnaise, and garlic together until smooth. Add minced clams and blend in with remaining seasonings. Chill clam dip thoroughly. Serve clam dip with chips, crackers, or vegetable dippers.

Travis's Beer-Battered Onion Rings

                       Travis's Beer-Battered Onion Rings

2 cups all propose flour (1 1/2 for step #1, 1/2 cup #2)

1 Tbs plus 1 tsp baking powder

1 1/2 tsp salt

12 oz Heineken

1 lg egg

1 lg sweet onion ( Vidalia or Spanish)

salt to taste

1. Sift 1 1/2 cups of flour, baking powder and the salt into a medium bowl. Form a well in the center and pour in the beer and egg. Whisk, beginning in the center and expanding outward until a smooth batter forms.

2. Separate the onion slices into rings. Dust the rings with the remaining 1/2 cup flour.

3. In a large deep pot over med-high heat heat oil till 350 degrees on a candy thermometer. Dredge 5-6 rings in the batter and shake off the excess, and gently lower into the hot oil. After 30 seconds flip the rings over for another 30 seconds or until golden. Remove the rings with the tongs and drain them on paper towels. Place rings in oven at 200 degrees while the remaining rings are fried.

4. Sprinkle with salt and enjoy!

Loredo's Charro Beans

                                  Loredo's Charro Beans

3 Tbs safflower oil

1 1/4 cups tomatoes, rough chop and unpeeled

1/4 cup white onion finely chopped

3 serrano chilies, finely chopped

3 1/2 cups black beans in broth

salt to taste

2 oz chicharron ( fried pork skins) broken into small pieces

1. Heat the oil, add the tomatoes, onion and chilies and fry for about 5 minutes stirring to prevent sticking. Add the beans and broth a little at a time, mashing them down to a course textured puree. They should be a soupy consistency. 

3. Add salt and just before serving, stir in the chicharron pieces on each bowl

5-6 servings

Grilled Chicken with Roasted Garlic Glaze

                     Grilled Chicken with Roasted Garlic Glaze 

This is from Mr. B's Bistro in New Orleans. They were the first ones to introduce grilling to the New Orleans restaurant market back in 1979.

Ingredients

1 young fryer
2 tsp kosher salt
1 tsp cayenne
1/4 white wine
1/4 cup olive oil
1/3 cup rich chicken broth or stock
2-3 sprigs fresh thyme
1 tsp cold butter

Split the chicken and remove all bones but the wing and leg bones. Season well with salt and cayenne. Rub chicken generously with wine and olive oil. Cover and refrigerate 4 hours.
Place chicken in a low temp wood smoker cover chicken with an inverted pan or foil to allow smoke to permeate the chicken. Smoke for about 30-40 minutes or until half cooked.
Transfer the chicken skin side up to a saute pan with the chicken broth. Brush the top of the chicken with the garlic glaze and place in the oven for 10-15 minutes at 400 degrees. Remove chicken and transfer it to a warm platter.
Put saute pan with broth over med-high heat and bring to a rapid oil. Add the thyme and butter and whisk until butter has melted. Pour sauce over the chicken and serve with some grilled vegetables.

Garlic Glaze

12 heads of garlic
1/4 olive oil
1 egg
1/3 olive oil
 Salt and cayenne

Cut the tops off the garlic to expose the heads. Toss the in the 1/4 cup of olive oil the place them on a roasting pan and cover with parchment paper.
Roast at 250 degrees for about 1 1/2 hours or until garlic is tender and slightly brown.
Remove the husks from the garlic and place them in a food processor along with the egg and remaining` 1/3 cup olive oil. Add the salt and cayenne and puree until smooth

Miller's Mad Dog Chili

Miller's Mad Dog Chili 

8 poblano chilies; 
8 slices thick cut bacon; 
4 lg white onions; 
6 lg cloves garlic; 
1 lb course ground beef chuck; 
1 lb course ground pork: 
2 lbs beef round cut into 2" cubes; 
2 Tbs cayenne **
 4 Tbs chipotle chili powder; 
1 Tbs Instant espresso, 
2 Tbs semi sweet chocolate; 
2 tsp Mexican oregano;
 3 tsp cumin; 
3 tsp salt: 24 oz tomato paste; 
3 cups water; 
3 cups dark beer (Modelo)
32 oz pinto beans
**Add some Dave's Insanity to kick it up a notch

For toppings cheese, onions, jalapenos, cilantro, crackers and on and on...

1. Roast the peppers over an open flame until it bubbles, place the peppers in a zip-lock with a damp paper towel and let then steam, 5-10 minutes. Peel, seed, dice and save for later.
2. Fry the bacon in a dutch oven or wide bottom pot over medium heat until crisp. Remove and drain on a napkin and set aside.
3. Saute the onions and garlic in the bacon fat until translucent.
4. Add the meatuse a spoon to break it up any lumps Raise the heat to med-high and cook until the meat is browned, stirring occasionally.
5. Add the rest of the ingredients EXCEPT the chocolate, coffee, beans and bacon, stir well and bring to a boil, lower the heat to a med-low simmer for 21/2 hours stirring occasionally.
6. Crumble or tear the bacon toss it the beans, coffee and chocolate into the pot. Simmer for another 60-90 minutes until it becomes the consistency you like, thick or a little runny.