Friday, March 7, 2014

03March 06 2014 - Ribs, wild sow and baby back; bourbon caramel apples, pan sauce gravy, pot roasted potatoes, simple salad

Dinner recipes follow:

Sow ribs provided by Roberto
Dinner guest: Stephen E
Wine: A. Rafanelli Zinfandel


Braised Ribs with Pan Sauce - Based on Lonesome Dove Braised Ribs

* Finished in oven on high heat for a roast instead of deep fried
* Made pan sauce instead of BBQ sauce
* No jalepeno or garlic, instead used leftover fresh salsa (about 6 oz)
* Used 4 large carrots as rack on bottom, finely chopped 3 other carrots for braising liquid
* Used Penzy's Northwoods Fire (salt, paprika, black pepper, thyme, rosemary, garlic, chipotle)
Ingredients

- 2 racks of wild boar or pork spare ribs one rack sow ribs + 1 split rack baby back ribs
- 2 white onions, rough chop 1 onion - large chop
- 1 shallot- diced
- 3 carrots, rough chop
- 1/2 stalk celery, rough chop
- 2 tablespoons whole peppercorns 1 tablespoon
- 8 cloves garlic
- 1 teaspoon cinnamon
- 2 whole jalapenos
- 5 sprigs fresh thyme (out of fresh) used about 2 teaspoons dried thyme
- 2 bay leaves
- water to cover >> Used about 4 cups water + 1 cup beef stock + 2 cups chicken stock
- 3 quarts peanut oil
- Lonesome Dove BBQ Sauce (recipe below, buy here, or use your favorite BBQ Sauce)
- Coarse salt
- 2 teaspoons Northwoods Fire Seasoning for more garlic, thyme, and chipotle
- 6-8 oz salsa
- 3-4 T tomato paste
- rough chopped apple + 4 whole peeled carrots for rack/separating meat
- 1-2 T butter and flour to thicken sauce

Directions
Preheat oven to 250 F
1) Combine spices (except bay) in 1-2 T coconut oil, heat until fragrant, cool, combine tomato paste
2) Rub meat with spice/tomato paste, place largest (sow) ribs on top of carrots. Place quartered apples and more carrot and onion on top, then two halves of b.b.ribs on top
3) Add finely chopped carrot and shallot, salsa, and broth and water so that meat is covered.  Cover tightly with foil.
4) Roast in conventional oven at 250 degrees for 5 hours.  (would have cooked longer at lower temp, but our oven doesn't go lower)
5) Remove ribs, place on cooking sheet with some of the larger veggies to be finished in oven (450 10-15 min)
6) Simmer liquid with all veggies for about 20 min, allow any reduction that occurs.  Remove solids (through strainer), return liquid to pot and continue reducing until liquid is about thick enough to coat a spoon.
7) Add flour/butter to thicken, whisk to combine
8) Remove ribs from oven when toasty brown, and heated through
9) Serve with potatoes, roasted vegetables, and top with pan sauce gravy and bourbon caramel apples



Bourbon Caramelized Apples - Based on Chef Druck's Whiskey Apples

* Reduced # apples, kept sugar same
* No indication of amount of butter- used about 3 T
* It melts quickly once it starts, should have stirred sooner and added butter- it caramelized into almost a toffee very quickly, but adding the bourbon helped to emulsify everything and it came together fine as a sauce.  The somewhat toasted/burnt caramel flavor was more mild at the end.  Apples cooked during the process, no need to keep them going.
  • INGREDIENTS:
  • - 2 Apples, peeled, sliced (tossed in citrus water to preserve color)
  • - 1/3 cup of brown sugar
  • - 1/3 cup Maker's Mark Bourbon
  1. Heat a saute pan on high. Add the sugar and saute until it begins to caramelize, turning into a liquid and turning light amber.
  2. Add the butter and melt, combining with the caramel.
  3. Add the apples, toss to coat them on all sides with the caramel
  4. Add the whiskey, scraping the bottom of the pan to get all the caramel. Cook off alcohol for 1-2 minutes.
  5. Serve warm.


Salad

Simple mixed greens with red wine vinaigrette using Penzy's French Country Vinaigrette seasoning mix


Potatoes

Boil small bag of little dutch potatoes for 15 minutes, drain, return to pot with about 1 T olive oil, and s&P to taste + about 1 tsp mixed dried italian herbs. Stir to coat, heat on medium, stir every few minutes for 10-15 minutes, but allow to get brown/caramelized on some sides by delaying stirring.


NEXT TIME: Fig BBQ Sauce - Based on Market District Recipe










RECIPES OF INSPIRATION


Giant Eagle Market District: Wild Boar Ribs with Fig Barbecue Sauce
http://www.marketdistrict.com/Create/Recipes/Detail.aspx?RecipeID=719&RecipeCategoryID=11
Compliments of Chef Jacqui
Serves:4
Prep Time:15 min.
Cooking Time:14-16 min.
Bake Time:2-1/2 to 3 hrs.

Ingredients

1 tsp.black pepper
1 tsp.paprika
1 Tbsp.fresh chopped thyme
1-1/4 tsp.kosher salt — divided
24 racksSt. Louis wild boar ribs (about 3 lbs.)
1-1/4 cupsMarket District® chicken stock
1 bay leaf
3/4 cupfig preserves or jam
3 Tbsp.canned tomato sauce
2 Tbsp.apple cider vinegar
1/4 to 1/2 tsp.ground chipotle chili pepper

Directions

Preheat oven to 250˚F. In a small bowl, combine pepper, paprika, thyme and 1 teaspoon of salt. Place ribs on a large baking pan and rub evenly with spice mixture. Add stock and bay leaf to bottom of pan; cover with aluminum foil. Bake for 2-1/2 to 3 hours, until the internal temperature reaches at least 145°F and ribs are tender. Remove from pan and discard pan juices. Ribs can be baked up to 2 days in advance; simply cool, cover and refrigerate until ready to grill.

Preheat outdoor grill to medium-low (300˚F). Place fig preserves, tomato sauce, vinegar, ground chipotle pepper and remaining salt in a small saucepan. Heat on stove on medium-low for 2-3 minutes. Brush ribs with about 1/4 cup of fig sauce and place on preheated grill. Grill each side for 7-8 minutes*, basting with an additional 1/4 cup of fig sauce. Remove from grill and transfer to cutting board; cool slightly. Cut straight down along rib bones to separate ribs and brush with remaining sauce. Makes 4 servings based on a 4-rib portion.

Note: If ribs were made ahead of time and chilled, they should be reheated to an internal temperature of 165°F.

Nutritional Information (Per serving):
Calories 340, Fat 6g, Sat Fat 1.5g, Trans Fat 0g, Cholesterol 100mg, Sodium 730mg, Total Carbohydrate 31g, Fiber 3g, Sugars 27g, Protein 37g, Vitamin A 8%, Vitamin C 2%, Calcium 10%, Iron 10%

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences or rounding.

CHEF DRUCK: Wild Boar Rack with Whiskey Apples
http://chefdruck.com/2012/02/wild-boar-rack-with-whiskey-apples/

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Wild Boar Rack with Whiskey Apples

This wild boar roast recipe would also work with pork, but wouldn't sound as sexy!
Ingredients
  • 1 Wild Boar Rack
  • 1/4 cup of bread crumbs
  • 4 Tablespoons of mustard
  • 4 Apples
  • 1/3 cup of brown sugar
  • 1/4 cup of whiskey
  • salt and pepper to taste
Instructions
  1. Preheat oven to 400° F.
  2. Combine the bread crumbs and mustard in a small mixing bowl.
  3. Sear rack in a pan with a little oil over high heat.
  4. Transfer to a roasting pan. Coat the meat with the mustard crumb mixture by patting it on.
  5. Using a meat thermometer, cook until the rack's internal temperature reaches 150° F, about 30 minutes.
  6. Remove and allow to rest about 10 minutes before cutting into individual chops.
  7. While the rack is cooking, cut the apples into thick slices.
  8. Heat a saute pan on high. Add the sugar and saute until it begins to caramelize, turning into a liquid and turning light amber.
  9. Add the butter and melt, combining with the caramel.
  10. Add the apples, toss to coat them on all sides with the caramel
  11. Add the whiskey, scraping the bottom of the pan to get all the caramel. Cook off alcohol for 1-2 minutes.
  12. Serve warm.

CHEF TIM LOVE
THE LONESOME DOVE - LOVE SHACK - WHITE ELEPHANT SALOON - FORT WORTH, TX

Braised Wild Boar Ribs with Lonesome Dove BBQ Sauce
Courtesy of chef Tim Love
http://www.findeatdrink.com/Index/Etc/Entries/2010/11/4_tim_love_recipes.html


Ingredients
- 2 racks of wild boar or pork spare ribs
- 2 white onions, rough chop
- 3 carrots, rough chop
- 1/2 stalk celery, rough chop
- 2 tablespoons whole peppercorns
- 8 cloves garlic
- 1 teaspoon cinnamon
- 2 whole jalapenos
- 5 sprigs fresh thyme
- 2 bay leaves
- water to cover
- 3 quarts peanut oil
- Lonesome Dove BBQ Sauce (recipe below, buy here, or use your favorite BBQ Sauce)
- Coarse salt

Directions
1) In a large roasting pan, add first 10 ingredients and cover with water. 
2) Cover pan with plastic wrap first and then with aluminum foil. 
3) Roast in conventional oven at 250 degrees for 6 hours. 
4) Remove ribs and cool in refrigerator for at least 2 hours. 
5) After ribs have cooled, cut into individual ribs. 
6) Heat peanut oil in a 6 quart stock pot to 350 degrees. 
7) Cook ribs 8 – 10 at a time for 4 minutes or until bones are hot to the touch. 
8) After ribs come off of heat, brush with BBQ sauce and season with coarse salt.

Lonesome Dove BBQ Sauce
Courtesy of chef Tim Love

Ingredients
- 1/4 cup olive oil
- 1/2 cup white onion, diced
- 1/2 cup celery, diced
- 1/2 cup carrots, diced
- 5 ounces garlic, chopped
- 2 dry anchos
- 2 cups chicken stock
- 2 cups thickened veal stock
- 2 tablespoon brown sugar
- 1/2 cup molasses
- 1/2 cup white vinegar
- 2 tablespoon chipotles, chopped
- 1/2 cup ketchup

Directions
1) In a heavy bottom sauce pan over high heat, add oil, onion, celery and carrots. 
2) As the vegetables brown, add garlic and anchos. 
3) Stir frequently over medium heat for 5 minutes.  
4) Add remainder of ingredients and stir.  
5) Bring to a boil and simmer, reduce by half and puree, then strain through a fine sieve.

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