Rainy Day Ribs with Rosemary Orange Honey BBQ Sauce

 BBQ ribs are all about the grill in the summertime, but when the cloud cover comes in and the weather forecast looks bleak,  we've got a rainy day rib recipe that's you're gonna love. This rib recipe is slow roasted in the oven, then basted with sauce until the outside is caramelized and crisp.  We think it's just as finger-licking good  as the outdoor version.

2 Slabs Pork Ribs
1 large onion
Salt and pepper

Ingredients for BBQ sauce:
1 cup organic ketchup
1 clove garlic
1 Tablespoon fresh rosemary
4 slices Preserved Oranges + 1 Tablespoon syrup from the oranges*
1/4 cup honey
1/2  teaspoon salt
1/4 teaspoon cracked black pepper
* water, if needed for consistency

 

To cook the ribs, place a large piece of tinfoil on a sheet pan.  Place two slabs of ribs on the foil side by side. Slice the onion and scatter on the ribs. Season with salt and pepper.  Cover with another piece of foil. Bake at 300 degrees until the meat is tender.

Remove the onions and add to the blender with the ketchup ingredients. Pulse the mixture and blend until smooth. Brush some of the sauce on the ribs until well-coated. Cook at 350 degrees until the ribs are tender, but not quite falling off the bone, and the sauce is nicely caramelized.

Serve warm or room temp with additional sauce for dipping.


NOTE:   You can substitute the preserved oranges with  2 Tablespoons orange zest plus 2 Tablespoons orange juice}






Buon appetito! copyright 2010 Alisa Barry

Pork Chops + Applesauce

Ever since I was a little girl, applesauce has been a favorite of mine. 

When apples were in season,  my mom made if from scratch from the small collection of green apple trees outback. My dad still occasionally makes a batch of applesauce and freezes a container for me {I'm sure it's really for him, but he politely gifts it to me if I'm around}. 

Pork chops, on the other hand, were not a family favorite. They were thin and small and probably bought on sale. My mom cooked them to death and they had little flavor and the texture of shoe leather. 

More applesauce please........

Things have changed since then. My pork chops are  thick, marinated in a fresh sage sauce with herbs from the garden, and  grilled over hardwood on the Tuscan Grill  until cooked to perfection.

Another favorite is applewood smoked pork chops .  They can be hard to find, but if you do, you'll fall in love. Yep, pork heaven. Who knew there was such a place?  Now I do. 

{Pork Chops + Applesauce}

For the applesauce:

4-5  fresh apples {fuji work well this time of year}

1/2 cup apple cider

1 sprig fresh sage

In a medium saucepan, heat the apples, juice and sage over medium heat just until boiling. Reduce the heat to medium low and simmer, covered,  until apples are soft and easily smashed with a fork. This will take about 12-15 minutes.

For the pork chops:

4 pork chops, bone in

1 large handful of fresh sage leaves 

1 clove of garlic

1/4 teaspoon Wild Oregano + Sage salt {or kosher salt}

1/8 teaspoon cracked black pepper

1/4 cup of extra virgin olive oil

You can chop of the ingredients except the olive oil by hand or in a food processor. Add the olive oil until blended well, but the herbs still have texture. Coat the chops with the  sage mixture and marinate for an hour or so, over overnight. 

Grill over a hot hardwood fire, searing the outside, then cooking just until a bit still pink inside {it will continue cooking off the grill}. Serve with room temperature applesauce. 

Buon appetito!

copyright 2010 Alisa Barry

Grilled Shrimp Spiedini with Salsa Verde

When the weather is this good and the sun stays out longer, I want to enjoy as much of the day as possible. Grilling out at dusk with a glass of wine in hand is my medicine for a relaxing spring evening. 

Salsa Verde, an Italian green herb sauce, celebrates the abundance of herbs growing in the garden box. 

I've included a recipe, but feel free to change it up  depending on what you're cooking {fish, chicken, lamb, veggies} and what's growing in your garden. 

Grilled Shrimp Spiedini with  Salsa Verde

1 pound fresh shrimp

1 Tablespoon olive oil

salt and pepper

Remove the shells from the fish with the exception of the tail. Devein the shrimp by cut down the back of the body of the shrimp. Make the salsa verde. Toss the shrimp 1/4 cup of the salsa verde. Marinate a few hours or overnight. 

Skewer the shrimp onto branches of rosemary skewers {about 3-4 shrimp per skewer.}

Season with salt and pepper. Grill over a medium wood fire just until pink.

Salsa Verde

½ cup parsley, leaves removed

1 handful of fresh mint leaves

2 Tbs. chives

1 tsp. oregano

2 Tbs. capers

2 cloves garlic, chopped

1 tsp. sage leaves

2 Tablespoons champagne wine vinegar

zest and juice of one lemon

1 tsp. Kosher salt

1 tsp pepper

1/3 cup Extra Virgin Olive Oil

Combine all ingredients except the oil in the blender.  Puree on high speed, slowly adding olive oil in a stream through the top of the blender.  Puree until the mixture is smooth and emulsified.

Makes 3/4 cup

Buon appetito! copyright 2010 Alisa Barry

Grilled Peach + Radicchio+ Mint Salad

Georgia peaches are rolling in a specialty grocer and I bought a few. I was very skeptical. I have bought enough to know that what looks like a nice soft fuzzy delicious peach on the outside would disappoint my tastebuds as I bite into a cardboard-like texture and taste on the inside. It's still a bit early for stone fruit at the farmer's market {which I KNOW will offer good peaches when they do}, but what the heck...I am an inpatient kind of cook and I thought I would get a hint of what was coming around this season.

Thankfully, this batch I bought was utterly sweet + juicy + so, so good.
Of course, it might have help that I slathered them in strips of fresh mint and cooked them over the Tuscan hard wood grill {read: lots of delicious smokey flavor}. And, to top it off, I drizzled them with my new favorite condiment, saba.
They were so yummy just as they were, I wondered if I should continue with my salad......and I'm glad I did.

I have never made this recipe before and I love when it turns out even better than I can imagine. Sometimes, recipes are a well-thought out plan, and other times, like this, I just some wonderful ingredients, head to the kitchen to start cooking and see what comes out. Well, I think it came out. I hope you agree.
Here is my easy summer salad using the grilled peaches. You can also use nectarines. Or even pears would be wonderful! Be creative and see what wonderful dish you end up with in your own kitchen.

GRILLED PEACH + RADICCHIO + MINT SALAD

2 ripe, peaches
8-10 leaves of fresh mint
2 small heads of radicchio
1 teaspoon Tuscan Rose + Pink Peppercorn salt {or use a salt of your choice}
4 tablespoons extra virgin olive oil
2 Tablespoons Saba
2 ounces Tuma cheese {fresh mozzarella or fresh pecorino will also do well}

Prepare the fire for the grill.

Wash and cut the peaches in half. Remove the stones. Drizzle with 1 Tablespoon of the olive oil. Chiffonade {cut into thin strips} 4 of the mint leaves and sprinkle on the peach. Sprinkle with 1/2 teaspoon of the salt.



NOTE: you may want to make a few extra for another meal- serve with roasted pork or vanilla ice cream .

Cut the radicchio heads in half. You should have four pieces. Drizzle with 2 Tablespoons of the olive oil. Sprinkle with the remaining 1/2 teaspoon of salt.



Place the peaches and radicchio on the grill. Don't move the peaches for a few minutes so they brown + caramelize, which will help them easily come off the grill. {about 3 -5 minutes}. They should be soft, but not falling apart. Gently remove from the grill with a spatula to a cutting board or plate. Drizzle with 1 Tablespoon of the saba while the peaches are still hot so they absorb some of the liquid. Set aside to cool enough to handle.
** You can stop right here an enjoy the grilled peaches with a dollop of whipped cream or mascarpone mix with a bit of vanilla and organic sugar. Or....keep going.

The radicchio will be done on the first side when the edges of the leaves begin to brown. When the first side is nice and browned, turn over and grill the other side. The first side will take a bit longer {about 3-4 minutes}.The second side will take just a minute or two. Remove from the grill to a cutting board or plate and set aside to cool enough to handle.

Slice the tuma into 1/2 inch pieces. Place in a medium bowl. Chiffonade remaining 4 mint leaves and add to the bowl.
When cool enough to handle, slice the peaches into 1/4 inch wedges. Cut the radicchio crosswise into 1/4 inch slices.
Add to the bowl and gently toss. Drizzle with the remaining 1 Tablespoon of Saba and toss again, just until combined.
Serve right away.


serves two.






Buon appetito!
copyright 2009 Alisa Barry

Shrimp + Citrus Spiedini on the Tuscan Grill

You'd be hard-pressed to find an easier recipe than this. I am lucky to have locally harvested shrimp from the coast of Georgia. Hopefully, you can find a seafood monger in your specialty store that will steer you right. This dish is also great with scallops.

Here are my 3 pre-requisites for easy recipes:
1. No major prep time required or easy to prep ahead
2. No elaborate assembly
3. Quick cooking - so I can enjoy the company I keep

yep, this one has it all.
And, its great for brunch, or as an appetizer for a cocktail party {simply make the skewers smaller} or a festive dinner for a crowd. Gather your friends around the grill and enjoy!

SHRIMP + CITRUS SPIEDINI

1# fresh shrimp, shells and tails intact {about 16 count per #}
5 Tablespoons olive oil
1 + 1/4 teaspoons Tuscan Rose & Pink Peppercorn salt
1 baguette of bread {a small one will do}
1/2 cup Blood Orange spread
2 cloves of garlic, peeled and chopped
1 cup mayonnaise {if you're ambitious, you can make your own, otherwise, use a good quality jarred variety}
3 Tablespoons chopped fresh chives

To Prepare the Shrimp:
Toss the shrimp with olive oil, salt and pepper until well-coated.


Cut the bread into 1 inch chunks and toss with 2 tablespoons olive oil until well-coated. Sprinkle with 1/4 teaspoon of salt.


Skewer the shrimp and the bread, alternating shrimp and bread. You will use about 4 shrimp and 3 slices of bread for large skewers . {make sure to soak the skewers for at least 30 minutes before assembling. This will prevent the skewers from burning}.

NOTE: For cocktail size skewers, use about 2 shrimp and one piece of bread. You may also want to shell the shrimp and remove the tail first, especially if your guests are not sitting down at a table to eat.

Drizzle the remaining tablespoon of olive oil over the shrimp. Sprinkle with 2 Tablespoons of the chives.
Refrigerate until ready to grill. Bring to room temperature before grilling.

To Prepare the Sauce:
In a medium bowl, mix together the blood orange spread, garlic and mayonnaise until well combined. Fold in the chives. Taste seasoning and adjust as necessary.
Keep refrigerated until ready to use.

Prepare your hardwood fire. Let the flames subside and adjust your setting, as needed. You want hot heat to sear in the flavor and cook the shrimp fast, so it stays moist. Remember, it will continue to cook after you take it off the grill.


Place the shrimp spiedini skewers on the grill and cook just until the shrimp are pink and the bread is lightly toasted. About 2-3 minutes on each side.


Remove from the grill and platter or plate up. Serve with the citrus sauce.

NOTE:
This dish is wonderful hot off the grill or room temperature. You can cook it ahead, especially for parties, but most of the fun usually happens around the grill.






Buon appetito!
copyright 2009 Alisa Barry

Tuscan Lemon + Rosemary Chicken under a brick

The Italians love to grill over hardwood. In the summertime, they typically cook over an open fire pit just off the kitchen. In the winter, they place a grill in their fireplace. {I have never seen a gas grill in Italy!} . One of the most interesting grilling techniques I have seen in Italy is cooking poultry under a brick. The Italians call this method of cooking under a brick "al mattone". Whether you use an actual brick or not is not important. The idea is to flatten out the chicken so the skin gets a nice crispy texture and the meat cooks fast and stays tender, juicy and moist. It's really easy from start to finish and a great staple for the seasonal summer menu repetoire.

TUSCAN LEMON + ROSEMARY CHICKEN

1 whole chicken, preferably organic + free range
4 wedges preserved lemons
4 sprigs of fresh rosemary, needles removed from stem
4 cloves fresh garlic, peeled
1/2 cup extra virgin olive oil
1 Tablespoon crushed pepperocini chili flakes
1/2 Tablespoon sea salt
1/8 Tablespoon cracked black pepper

Cut the chicken lengthwise through the breast bone {versus down the back} or have your butcher prepare it for you. {The butchers at Whole Foods are great at these kinds of things and are usually very glad to help.} To prepare the marinade for the chicken, place the lemons, garlic, rosemary and olive oil in a blender. Blend the ingredients on low speed, just until coarsely chopped. Refrigerate until ready to use. {This can be prepared up to 3 days in advance.}



To prepare the marinated chicken, open up the chicken and place in a shallow platter,skin side down. Rub the chicken with 1/3 of the marinade. Season with 1/2 of the chili flakes, salt, pepper. Turn the chicken over and rub the remaining 2/3 marinade over the chicken to coat the skin. Season with the rest of the chili flakes, salt and pepper. Cover with plastic wrap and marinate in the refrigerator for a few hours or overnight.



When ready to cook, prepare your fire for the grill. The fire should be hot, but the flames should have subsided.
Place flattened chicken on grill, skin side up. Make sure it is placed on a lower heat side of the grill, as you don’t want the chicken to burn before it is thoroughly cooked.
Top with tinfoil covered bricks {you will need about two} or a heavy weight lid or ceramic platter to flatten the chicken. {a cast iron pan will work nicely}.



Cook about 8-10 minutes. Carefully remove bricks, turn the chicken over and cook on the other side, placing bricks back on top of the chicken. Cook for an additional 8-10 minutes. The skin should be lightly charred and the chicken should be flattened. Test the temperature at the thigh if you are unsure about the doneness. The temperature should be about 160 degrees.




Carefully remove from the grill and let rest 5-10 minutes. Cut into pieces and serve with fresh lemon wedges.

Serves 4.

NOTE:
I especially like cooking this recipe over the hard wood Tuscan grill because it add so much flavor to the dish. The high heat creates a crispy-textured skin. The hard wood adds lots of flavor throughout the entire chicken. This is a great recipe for easy entertaining, too. {p.s. great father's day gift!}




Buon appetito!
copyright 2009 Alisa Barry