Tag Archives: side

Garlic knots

Makes 12

  1. 9 cloves garlic
  2. 6tb butter
  3. 10oz flour
  4. 1/2tb instant yeast
  5. 1tsp salt
  6. 3/4 cup ice water
  • Cook garlic, 1tb butter and 1tsp water in a 8in skillet on low heat for 8-10 minutes or until straw-colored. Take off-heat, add remaining butter and stir until melted and strain, reserving garlic.
  • Pulse 3-5 in processor 4-5 times. With processor running, and ice water, 1tb butter and garlic. Continue processing until dough forms and becomes elastic, about 1 minute.
  • Knead dough briefly. Rise 1-1.5 hours.
  • Form dough into a 12in x 6in rectangle. Cut 12 6in x 1in strips and cover while forming knots. Roll strip out to 14in. Form into a U-shape. Tie into a overhand knot with a 1-1/2in loop. Wrap one end over the top of loop and one end under the bottom of the loop. Press one end in the center of the loop and pull the other end through the center. Rise 1-1.5 hours or refrigerate¬† for up to 16 hours and rest at room temperature for 1 hour.
  • Bake in the center of a 500 degree oven for 5 minutes. Brush with 2tb butter, rotate¬† and continue baking for 5 minutes. Brush with remaining butter, sprinkle with salt and cool for 15 minutes. Serve.


Roasted dry-rubbed beef back ribs with jalapeno-pecorino corn and mop sauce

Serves 4

  1. 1tb salt
  2. 1/2tb cumin
  3. 1/2tb paprika
  4. 1/2tb onion powder
  5. 1/2tb garlic powder
  6. 1/2tb chili powder
  7. 1/2tsp pepper
  8. 5tb brown sugar
  9. 2 racks beef back ribs
  10. 4 ears corn
  11. 1-1/2tb butter, melted
  12. 4tb pecorino
  13. 2tsp finely diced or grated jalapeno
  14. 1 cup yellow mustard
  15. 4tb honey
  16. 4tb cider vinegar
  17. 1tsp hot sauce
  • Combine 1-7 with 4tb sugar, rub ribs and rest for 1 hour. Roast at 300 degrees on upper-middle rack for 2 hours.
  • Rub corn with butter, wrap in foil and roast on lower-middle rack for 25 minutes. Remove ribs and corn and rest for 10 minutes.
  • Meanwhile, combine 12-13 on a small plate. Roll corn in mixture. Combine 15-17 with remaining brown sugar. Slice ribs and serve.

Fried mozzarella arugula salad with tomato-basil vinaigrette

Serves 4

  1. 7oz smoked mozzarella
  2. 1 egg
  3. 1 cup breadcrumbs, seasoned
  4. 1-1/2 cups tomatoes, diced
  5. 1/3 cup basil
  6. 1 clove garlic
  7. 2tsp balsamic vinegar
  8. 7tb olive oil
  9. 5oz arugula
  • Slice mozzarella into 8 pieces and cut each slice in half. Dredge in egg and breadcrumbs and chill for 30-60 minutes.
  • Meanwhile, combine 4-6 with salt and pepper and rest for 5 minutes. Add balsamic vinegar and 4tb olive oil and set aside.
  • Heat 1-1/2tb oil in a 10in skillet and fry half of mozzarella for 30-60 seconds. Use two forks to flip and cook for 30-60 seconds. Set aside and repeat.
  • Toss arugula with tomato mixture. Divide and top with cheese. Serve.

Braised zucchini

Serves 4

  1. 4 8oz zucchini, quartered and cut into 2in pieces
  2. 4tb olive oil
  3. 4tb water
  4. 2 sprigs basil
  5. 2 cloves garlic, sliced
  6. 1tsp salt
  7. 1/4tsp pepper
  8. 1/4tsp red pepper flakes
  9. Juice and zest of 1 lemon
  • Bring everything except lemon juice to boil in a 12in skillet, cover and simmer for 8 minutes, stirring every 2 minutes.
  • Uncover and continue cooking for 2 minutes. Add lemon juice, discard basil and serve.

Pork, egg and pea fried rice

Serves 4

  1. 8oz boneless country-style pork ribs, cut into 1/2in pieces
  2. 1tb brown sugar
  3. 1tsp cornstarch
  4. 1/4tsp baking soda
  5. 2 eggs, beaten
  6. 2 cloves garlic
  7. 6 scallions, white and green parts separated
  8. 6 cups rice
  9. 1 cup peas
  10. 4tsp soy sauce
  11. 2tb oyster sauce
  12. 1tb sherry
  13. 1tb ketchup
  14. 1tsp salt
  15. 1/4tsp pepper
  • Marinate 1-4 and 2tsp soy sauce for 15-60 minutes.
  • Cook pork in a 12in skillet undisturbed for 2 minutes. Flip and continue cooking for 2 minutes. Set aside.
  • Add eggs and stir for 15 seconds, or until beginning to set. Push to one side of the skillet and add garlic and scallion whites for 15 seconds. Add rice and cook for 3 minutes. Add remaining ingredients and cook for 2 minutes. Serve.

Queso fresco

Makes 1 cup

  1. 1 quart milk
  2. 7tsp distilled white vinegar
  3. 1/2tb salt
  • Heat milk while stirring on med-high heat to 170 degrees. Stir in vinegar for 2 minutes, turn off heat and rest for 20 minutes.
  • Line a strainer with cheesecloth and pour in mixture. Rest until most of liquid has drained. Tightly tie cheesecloth around remaining mixture, weight down and drain for 1 hour.
  • Mix cheese with salt, tie back up and weight down in the fridge for at least 8 hours. Lasts 10 days.