Flypaper & Foie Gras

Sara Bergthold Humor Leave a Comment

Share on Facebook0Tweet about this on TwitterShare on Google+0Email this to someone


Barbecued Lamb RibsBBQ Lamb Ribs

1/2 cup onion, finely chopped
1 clove garlic, minced
1 tablespoon olive oil
1/4 teaspoon dry oregano
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
2 teaspoons brown sugar
1 tablespoon prepared yellow mustard
1 tablespoon balsamic vinegar
1/4 cup ketchup
2 tablespoons red wine
2 1/2 pounds lamb spareribs, fat trimmed

In a 1- to 11/2-quart pan over medium heat, cook the onion and garlic in oil, stirring often, until soft but not brown, 6-8 minutes.

Mix in the oregano, cinnamon, cayenne, brown sugar, mustard, vinegar, ketchup, and wine. Stirring, bring to a boil on high heat and cook for 2 minutes. Let the mixture cool, cover and refrigerate up to 2 days.

Place the ribs on a grill 4-6-inches above a solid bed of medium-hot coals. Cook, turning the ribs once until they are browned on all sides, 15-17 minutes total for medium-rare. Watch carefully—since the meat is fatty you’ll need to turn or move it on grill to stop flare-ups.

During the last five minutes generously brush sauce on both sides of the ribs; it should just begin to caramelize when you take them off the fire.

Remove ribs from the grill, slather on more sauce, then cut the ribs apart and serve them on a heated platter. Provide plenty of napkins.

Serves 4-6

Creamy Mac & Cheese
Creamy Mac & Cheese

1 can cream of onion soup
2 cups water or chicken stock
1 1/2 cups shredded Cheddar cheese
1/2 cup Huntsman cheese, crumbled
3 cups cooked elbow macaroni
4 tablespoons buttered bread crumbs
2 tablespoons sweet yellow onion, chopped
1 tablespoon pimiento, finely chopped
1 tablespoon chives, finely chopped

1 teaspoon butter, melted

Preheat an oven or BBQ to 350 degrees F.

Combine the soup, water, Cheddar cheese, and macaroni in a 1 1/2-quart casserole dish.

Stir in the pimiento, sweet onion and chives and bake at 350 degrees for 30 minutes or until the dish is hot.

Take 4 tablespoons of bread crumbs and sauté them in 1 teaspoon of butter until all the butter is absorbed, and then set crumbs aside.

Top the macaroni mix with the crumbled Huntsman cheese and bread crumbs and bake 5 more minutes or until the cheese melts.

TIP:  Huntsman cheese is an English cheese available in most cheese shops and in the cheese sections of major grocery stores.  It is comprised of layers of Stilton (blue) cheese between layers of Double Gloucester cheese.

Serves 4-6

Southern Skillet Cornbread with Tangerine Butter

1/4 cup oil

Southern Skillet Cornbread

2 cups ground yellow cornmeal
1/2 cup flour
1 tablespoon white sugar
1 tablespoon brown sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 cups buttermilk
2 eggs, lightly beaten
2 tablespoons melted butter
2 cups corn kernels, fresh cut from the cob, frozen or canned

Preheat BBQ grill to 450 degrees F.

In a mixing bowl, sift together the cornmeal, flour, sugars, baking powder, salt, and the baking soda. Stir in the buttermilk, eggs, and butter, stirring until just mixed, then add in the corn kernels and stir.

Pour the vegetable oil into a seasoned skillet and place it in the oven, heating the skillet until the oil is very hot. Remove the pan from the oven and pour off any excess oil.

Pour the batter into the hot skillet and return it to the oven, then reduce the temperature to 400 degrees F and bake until the cornbread is golden brown. A toothpick inserted into the center will come out clean when the bread is cooked.

Cool the cornbread on a wire rack for 5 minutes then invert it onto a large plate and cut it into thick wedges.

Tangerine Butter:
4 tablespoons very soft butter
1 tangerine, juiced
1/2 teaspoon grated rind
1 tablespoon Curaçao
2 teaspoons powdered sugar

Mix all ingredients together, serve chilled with the cornbread.

Serves 4-6

Share on Facebook0Tweet about this on TwitterShare on Google+0Email this to someone