Category Archives: american

grilled spare ribs


1 slab st louis cut spare ribs
bbq rub
2 cups apple juice

remove the membrame from the ribs.
cut the slab into 2 equal sized pieces
apply the rub to the ribs and let sit 15-30 minutes

soak some wood chips in water
heat a grill to 300,indirect heat

place the wood chips in a smoker box
place the ribs bone side down the grill and cook for 90 minutes using indirect heat at 300 degrees,flipping midway thru ..
in a large baking or foil pan add the apple juice
place the ribs in the pan and seal tightly with foil
continue cooking for 2 more hours or until the meat starts to pull back from the bone ends at 300
remove the ribs and turn the heat up to 375 degrees or so
place the ribs meat side down over direct heat. brush the bone side with bbq sauce. cook over direct heat 10 minutes.
flip and coat the meat side with bbq sauce. continue cooking over direct heat 10 more minutes.


Carmelized chicken wings


3-5 lbs chicken wings
1 cup honey
1 tsp minced garlic
2 Tbsp ketchup
1/4 cup balsamic vinegar
1/2 cup soy sauce
2 Tbsp olive oil

in a sauce pan pour all the ingredients except for the chicken wings
warm up over medium heat until warm but not boiling.
set aside

preheat oven to 375
place chicken wings in a baking pan
cook 30 minutes
remove from oven and pour off the fat
pour 3/4 of the sauce over the chicken
return to the oven and cook 15 minutes
turn chicken over
pour the remaining sauce over the wings
cook 6 minutes
turn over once again and cook 15 minutes until starting to carmelize

3 lbs serves 2,the sauce make enough for 5 lbs of wings


Chicken in a pot with barley and vegetables


A hearty meal for 4

3/4 cup pearled barley
1 whole chicken 5 lbs or so
4 carrots roughly chopped
3 leeks,white and light green only,sliced into 1 inch pieces
2 onions roughly chopped
1 bunch kale
3 garlic cloves peeled
3 sprigs fresh rosemary
1 bay leaf
2 cups canned chicken broth
1 Tbsp oil
1/4 cup brandy

prepare the barley according to the package directions. drain and set aside
Season the chicken inside and out with pepper. place the rosemary,bay leaf and garlic cloves in the chicken cavity

In a large dutch oven heat heat the oil
place the chicken breast side down. cook until browned 8-10 minutes a side or so
remove from the dutch oven and set aside
pour the brandy into the dutch oven and stir up any browned bits
add the kale and cook 2-3 minutes until it starts to wilt
return the chicken to the dutch over and sprinkle the onions,leeks and carrots around the chicken
pour in the chicken broth and 1 cup water
bring to a boil
reduce heat to  medium,cover and cook 60-75 minutes until the chicken is cooked throughly

remove the chicken from the dutch oven and carve
stir the cooked barley into the broth to rewarm

serve the chicken with some barley,broth and veggies in bowls

serves 4


Lemoney sauteed chicken


this would be really good served over rice or noodles

4 chicken leg quarters,separated into drumsticks and thighs
2 cloves garlic minced
2 shallots diced
1 Tbsp fresh rosemary
1 lemon thinly sliced
1/2 cup wine
1/2 cup chicken broth
olive oil for sauteeing

heat some olive oil in a large saute pan. working in batches brown the chicken pieces on all sides (about 4-5 minutes a side) remove from pan when browned
Pour the fat from the pan. add some more oil for sauteing. add the shallots,garlic,lemon and rosemary. saute 4 minutes.
add the wine and and chicken broth. bring to a boil and stir to get up any browned bits.
return the chicken to the pan. cover and cook over medium heat 20-25 minutes until cooked through and the juices run clear.

serves 4

Crock Pot Beef Stew


Heres a recipe for beef stew in a crock pot. its great for a sunday meal. after its in the crock pot it doesnt take much attention other than adding a roux to thicken it midway through

3 Lb beef chuck,cut into 1″ cubes
3 carrots cut into rounds
2 leeks (white part only) chopped
1 Onion halved and the cut into thin slices
1/2 pound baby portabella mushrooms sliced
14 1/2 oz can diced tomatoes
6 oz can tomato paste
1 cup white wine
2 bay leaves
3 sprigs fresh rosemary
1/4 cup oil
1/4 cup flour
salt and pepper

season the beef with salt and pepper. In a large skillet heat a little vegetable oil until hot. add the beef cubes and brown. toss into the crock pot
in the same skillet add the onion slicesand the carrots. cook 3 minutes. add the mushrooms and leeks and cook 3 minutes more. pour into the crock pot
add the wine to the skillet and bring to a boil. stir to deglaze the pan and pour into the crock pot
add the tomatoes and paste to the crock pot and stir to mix well
cook on high heat for 5-6 hours until the beef is tender. Midway in the cooking add the roux and mix well

add 1/4 cup vegetable oil to a small sauce pan.
add 1/4 cup flour and cook over medium heat stirring constantly until a light golden brown.

Serves 4

shrimp with “grits”


this is a variation of one of my other recipes. It uses corn instead of grits

for the grits
5 ears cork,shucked
1/2 cup milk
1/4 cup parmesan cheese

cut the kernels off the cobs and grate in a food proeessor
in a medium saucepan add the corn and stir in the milk. heat over medium heat 5 minutes,
stir in the cheese until melted,set aside and keep warm

for the sauce
1 onion diced
3 cloves garlic chopped
4 bay leaves
1 cup white wine
1 28oz can diced tomatoes,drained
1/2 tsp cayenne pepper
1/4 cup fresh basil
5 sprigs fresh thyme chopped

heat 1 Tbsp oil in a large skillet. add the onion and cook over medium high heat 5-7 minutes until beginning to brown. Add the garlic and continue cooking 45 seconds. Add the wine and cook until the wine mostly evaporates. Add the tomatoes,bay leaves and cayenne. bring to a boil,reduce heat and simmer 10 minutes. remove from the heat and stir in the herbs. set aside and keep warm

for the shrimp
1 lb large shrimp,peeled and deveined
salt and pepper
1 Tbsp oil
heat the oil on a large skillet
add the shrimp and season with salt and pepper
cook over medium high heat 3 minutes,flip and cook 3 minutes more,until the shrimp are pink and firm

to serve
spoon the “grits” on a plate
add the shrimp and pour the sauce over it

American Paella


I call this american paella since it combines the traditional spanish dish with american sausage and clams

1b andouille sausage diced
1 lb bay scallops (the small ones)
3 chicken thighs cubed
1 dozen littleneck clams or 1 lb steamer clams cleaned
1 medium onion diced
2 carrots diced
1 bell pepper diced
1 1/2 cups arborio rice
2 1/2 cups chicken broth
1 1/2 tsp smoked paprika
1 tsp saffron
1 bay leaf
2 Tbsp butter
1 Tbsp olive oil

Season the chicken thighs with salt and pepper
in a large saute pan or a paella pan heat heat the olive oil and butter until hot. Add the chicken and saute until brown. remove from the pan and set aside. add the andouille,onion,bell pepper and carrot. saute until soft.
add the rice to the pan and saute 5 minutes. stir in the chicken broth,chicken,saffron paprika and the bay leaf. make sure the rice is completely submerged by at least 1/2 inch. cover and cook over medium heat 15 minutes. stir in the scallops
and clams. continue cooking 10 more minutes or until the clams have opened. discard any unopened clams.

serves 4