Dry Rub Baby Back Ribs Extraordinaire

I make my own BBQ sauce but feel free to use store bought as long as it's a mild, original style. I like Stubbs Original. The dry rub is more important as that's where the real flavor is! You can make a big batch of dry rub and store it in an air tight jar.

Dry Rub Recipe Per Rack:

• 2 tbsp dry mustard
• 2 tbsp dark brown sugar
• 2 tbsp turbinado sugar
• 1 tbsp smoked paprika
• 1 tbsp chili powder
• 1 tbsp granulated garlic
• 1 tbsp granulated onion
• 1 tsp ground black pepper
• 1 tsp white pepper
• 1 tsp smoked sea salt
• 1 tbsp kosher salt
• 1 tsp dried basil
• Pinch Cayenne pepper

Preheat oven to 300 degrees F.

Pat the ribs dry with a paper towel and remove the membrane that covers the bony side of the ribs. Apply the dry rub to ribs on both sides. Lay ribs, bone side down on a long sheet of foil. Lay another layer of foil on top of the ribs and roll and crimp edges tightly, rolling the edges up to make an envelope.

Place on them on a baking sheet and bake for 2-3 hours or until meat starts to pull away from the bone. Remove from oven.

Carefully remove the ribs from the foil envelopes and place on a cookie sheet lined with a fresh piece of foil. Brush a thin layer of sauce on both sides. Sprinkle some more dry up on top and put back into the oven uncovered at 425º until they start to get a little crispy on the sides (about 5-15 minutes). You cause broil them but you'll have to watch them carefully. If you have convection use that too!

Remove the ribs from the oven and let rest 5 minutes before slicing.

Thai NAM SOD Rice Ball Salad

Nam Sod is a ground pork or chicken salad seasoned with a flavorful dressing. It's super tasty and light. I created a rice ball with Nam Sod filling and served it over shredded cabbage, I then drizzled a sauce made of garlic, ginger, soy sauce, oyster sauce, rice vinegar, lime juice, fish sauce, cilantro, scallion, basil and sesame oil. It doesn't get better than this!

DRESSING

• 1 Clove grated garlic
• 1.5 Tbsp grated fresh ginger
• 1 Tbsp soy sauce
• 1 Tbsp oyster sauce
• 1/4 cup rice wine vinegar (or less if too tangy)
• 1 Tsp fresh lime juice
• 1 Tsp fish sauce (optional but authentic)
• 1 Scallion chopped
• Fresh cilantro chopped
• Fresh basil chopped
• 1 Tsp sesame oil
• 1/2 cup unsalted peanuts (optional)

FILLING:

• 1 lb. Ground pork or chicken
• 1 Clove garlic minced
• 1/2 Tbsp sesame oil
• 1/2 Red onion finely chopped
• 1/2 Carrot shredded and chopped
• 1/4 Bunch cilantro chopped

ADDITIONAL INGREDIENTS:

• 4 Cups cooked rice
• 1 bag shredded cabbage (like Cole slaw mix)
• Extra chopped basil

Prepare 4 cups cooked rice and set aside to cool. You'll want to overcook the rice a little so it is sticky enough to form into balls. Sushi rice works best.

Make the dressing first. Combine the ingredients and set aside.

Add the ground meat into a non-stick pan with 1/2 tbsp sesame oil and 1 minced clove of garlic, red onion and shredded carrot. Cook the meat over medium heat, breaking it up into small pieces as it cooks. Drain any excess fat and allow the meat to cool.

Transfer the cooled meat to a food processor and pulse in short intervals until it looks like a filling. It will be a little pasty but not pulverized. Add 1/3 of the prepared dressing, and stir to combine. 

Now it's time to form the rice balls. Using an ice cream scoop with a trigger release, press a little rice into the scoop, then add some filling and top with rice. Press until tight and trigger release the rice ball into your hand and shape into a perfect round. Continue the process to complete as many rice balls as you can make based on your ingredients. I usually end up with about a dozen. You can store any leftover filling in an air tight container in the refrigerator.

Serve the rice balls over the salad that has been tossed with the remaining dressing. I use 1 bag of prepared shredded Cole slaw mix.

Lobster Mac and Cheese

What could be better than this! Cooked pasta tossed with lobster and a trio of creamy cheese, baked in individual ramekins for an elegant holiday seafood dish.

• 1 Box pasta (12-16 oz))
• 1-1/2 Cups sharp yellow or white cheddar
• 1-1/2 Cups grated fontina
• 1/2 Cup freshly grated parmesan cheese
• 4 Tablespoons salted butter
• 1/4 cup flour 
• 2 cups light half & half or whole milk
• Salt & white pepper to taste
• 12 oz. roughly chopped cooked lobster
• Plain breadcrumbs
• 2 Tablespoons melted butter

Grease each ramekin (4-6)* and preheat your oven to 325°. Bring a large pot of salted water to boil. Cook the pasta al dente. 

Add 4 tablespoons butter to saucepan and cook on medium-low heat. Sprinkle in the flour and whisk to combine. Slowly pour in the half & half. Season as you go with salt and pepper. Add the cheeses a little at a time and stir until creamy and smooth.

Combine the drained pasta and the cheese sauce and mix gently until incorporated. Place some mac and cheese into each greased ramekin. Mix together the breadcrumbs and parmesan cheese with the melted butter to make a crumble. Top each ramekin with some crumble.

Bake for 10 minutes and switch your oven to broil until golden button too browned. Watch it carefully!

*This recipe can be prepared in a 9 x 13 baking dish.

Bacon and Brown Butter Roasted Green Beans

Fresh green beans, roasted with bacon and onion and tossed in a browned butter pan sauce! 

• 2 pounds of fresh green beans, trimmed
• 2 teaspoons of salt
• 4 slices of cooked crumbled bacon
• 1/2 cup of chopped onion that has been cooked until translucent
• Salt and pepper to taste
• 1 teaspoon of dried parsley
• 2 Tablespoons olive oil
• 1/4 cup (1/2 stick) of salted, cold butter
• 1 clove garlic, minced

Start with fresh, firm green beans, trimmed. Bring a large pot of water to a boil; add salt and beans, and blanch for about 4 minutes. Drain and immediately dredge into ice water to stop the cooking process. Drain again, pat them dry and set aside. 

Preheat the oven to 425º and line a large, rimmed baking sheet with parchment paper. Place the prepared green beans on your baking sheet. Don’t crowd the beans. If you want to double the recipe, split the beans across two pans.

Drizzle the olive oil over the beans and sprinkle the salt & pepper. Use your hands to toss until all of the beans are lightly coated in oil. Arrange the green beans across the pan in a single layer. Sprinkle with the bacon and onion. 

Roast for 14 to 16 minutes, until they are crisp-tender with some golden, caramelized spots making sure not to over roast or burn.

Prepare your brown butter while the beans are roasting: In a medium saucepan, combine butter and garlic. Cook and stir over medium heat until butter is melted. Cook for 5 to 8 minutes or until butter is lightly browned, stirring occasionally and skimming foam as necessary. Remove from heat. 

Transfer the beans to a serving dish. Pour enough browned butter over beans to cover and toss. Enjoy warm!

Herbs de Provence Boneless Rib Eye Roast

Christmas is coming and hands down this will be one of the best additions to any holiday menu. Your family will love this roast. It has just the right amount of seasoning to give you a juicy, flavorful roast that's second to none. You'll get just the right amount of tenderness combined with great flavor.

• 1 - 5-6 lb. Boneless beef rib eye roast

• 1 Stick salted butter softened at room temperature 

  (extra 1/2 stick for larger roast)

• 4 Tablespoons "Herbs de Provence" spice - brand of choice 

  (Double for larger roast)

• 1 Teaspoon cracked pepper 

  (Double for larger roast)

• 1 Teaspoon smoked sea salt - a generous amount 

  (Double for larger roast)

• 1/2 cup plain breadcrumbs

  (Double for larger roast)

Preheat oven to 450º. 

Spread the softened butter over the entire surface of the the roast. Mix the pepper, herbs, smoked sea salt & breadcrumbs all together until well combined and put it all over the entire surface of the buttered roast. Be very GENEROUS. Use more than you think you should.

Put the roast on a greased rack in a roasting pan. Let roast stand at room temperature about 1 hour.

Place in oven and roast for 30 minutes at 450°, then reduce the heat to 300° and roast for another 30 to 35 minutes or until a meat thermometer registers 135°F - 140°F for medium rare or 145° for medium.

Remove from oven and cover with a piece of aluminum foil. Let it rest for 15 to 20 minutes before slicing.