Sherried Pork Spareribs

Sherried Pork Spareribs

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Rick Browne has gathered award-winning recipes from famous grillers from across the country to supplement his own creations. When his decades of experimentation, travel, and down-home grilling know-how come together, the results are truly inspired. Try this amazing recipe for pork spareribs as a celebration of what summer’s all about…then go buy the book!

Ingredients

4 pounds pork spare ribs

Marinade:
1 cup water
1 cup vegetable oil
1/2 cup soy sauce
1/4 cup apple cider vinegar
2 cloves garlic, crushed

Pepper Glaze:
1 cup apple jelly
1 teaspoon finely chopped, seeded jalapeño pepper
1/4 cup dry sherry
1 tablespoon of honey

Instructions

Mix all marinade ingredients in medium bowl and set aside.

Combine jelly and chopped pepper in a small sauce pan and cook over low heat until jelly is melted, about 3 minutes. Continue to cook for 1 minute. Remove from heat and stir in sherry and honey. Set aside.

Place ribs in a large baking pan and pour marinade over them. Cover and refrigerate for 2-4 hours, turning ribs once. Prepare grill to 300 to 400 degrees F. Remove ribs from marinade, drain and place on grill, cooking on indirect heat for approximately 4 hours. Try placing apple or other fruit wood chunks directly on the coals or briquettes.

Remove the ribs from the grill to a platter or cutting board. Brush all sides with Pepper Glaze and seal in foil, return to cool side of grill for 15 to 20 minutes. Remove from grill and serve.

Editor’s Note: Many recipes in this book contain directions for charcoal grilling, but if you follow Rick’s temperature and time directions, a gas grill will work as well.

James Beck’s Habanero and Bacon Mac ‘N Cheese

James Beck’s Habanero and Bacon Mac ‘N Cheese

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James Beck of eatmoreheat.com concocted this seriously hot take on mac ‘n cheese. Of course, for you wimpy Denny’s-loving mama’s boys out there, you can reduce the amount of pepper-bearing cheese materiel and substitute plain old cheese.

Ingredients

6-10 Slices Cooked Bacon, Chopped
1 Tsp. Garlic
1/2 Cup Minced Onion
1 1/2 Sticks Butter
3 Cups Milk
1/2 Cup Flour
1 Tsp. Salt
2 Tsp. Black Pepper
2 Tsp. Green Chile Powder
3 Cups shredded Pepper Jack Cheese
3 Cups shredded Habanero Cheddar Cheese
3-6 New Mexican Chiles, Roasted, Chopped, Seeded and Rinsed
1 lb. Large Elbow Macaroni
1/2 Cup Bread Crumbs

Instructions

Cook the bacon, and set aside the bacon fat. Sauté the onion and garlic in that fat in a large skillet until the onion is tender. Heat the milk over medium heat in a sauce pan. While the milk is heating, add butter to the garlic and onion. When the butter is completely melted and begins to bubble, add the flour and whisk until well mixed. Pour the warm (not boiling) milk into the butter, whisk it until thick. Reduce this mixture to low heat and add the salt, black pepper, and green chile powder. Mix well and simmer for 5 minutes to marry the flavors.

Boil the macaroni until al dente. Preheat your oven to 375 F. Add 3 cups of habanero cheddar, 2 1/2 cups of pepper jack cheese, and the chopped New Mexico chiles to the sauce. Mix this well and remove it from the heat.

Spray a 9×13-inch casserole pan with cooking spray. Place the drained pasta in the pan, then pour the cheese sauce over the top. If the cheese sauce is too thick, mix it gently with a whisk. Sprinkle the pasta mix with the bread crumbs, bacon pieces, and remaining 1/2 cup of pepper jack cheese. Bake it until brown and bubbling (approximately 30 minutes).

Kadahi Chicken

Kadahi Chicken

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This wonderful curry is from the Mighty Spice cookbook by John Gregory-Smith, available on Amazon.com here. Read a full review of his book on the Burn! Blog here.

Ingredients

2 tbsp. vegetable oil
2 tsp. cumin seeds
1 large onion, finely chopped
1 green chilli, deseeded and finely chopped
2.5 cm/ 1-inch piece root ginger, peeled and finely chopped
4 tomatoes, roughly chopped
1 tsp. garam masala
1/2 tsp. turmeric
1 1/2 tsp. salt
500 g/1 lb. 2 oz. boneless, skinless chicken thighs, cut into thin strips
1 green pepper, deseeded and cut into thin strips
juice of 1/2 lemon
rice, to serve (optional)

Instructions

1. Heat a wok over a medium heat and add the oil. Chuck in the cumin seeds, allow them to crackle for 10 seconds, then add the onion. Stir-fry for 3-4 minutes, or until the onion starts turning golden, then add the green chilli, ginger, tomatoes, garam masala, turmeric and salt. Mix well and stir-fry for 5-6 minutes, or until the tomatoes have started to break down and form a sauce.

2. Add the chicken and green pepper, reduce the heat to low and simmer, stirring occasionally, for 12-15 minutes, or until the chicken is cooked through. Add the lemon juice and give it one last mix. Serve immediately with rice, if liked.

red-chile-scallops

Red Chile Scallops with Cool Mango-Mint Salsa

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First rubbed with Red Chile Rub, then topped with a sweet mango salsa, these scallops are like yin and yang, a perfect balance between cool and spicy. When served, the scallops should look like they have been dusted with confetti, so when making the salsa, be sure to finely dice all of the vegetables.

Ingredients

Equipment: Cast Iron Grid
Set the EGG for direct cooking with the Cast Iron Grid.
Preheat the EGG to 500 degrees F.

Ingredients

Mango-Mint Salsa:
3/4 cup diced fresh mango
1/4 cup diced red bell pepper
1/4 cup diced red onion
1/4 cup thinly sliced scallions
2 tablespoons finely chopped fresh mint
1 clove garlic, crushed
2 tablespoons freshly squeezed lime juice
1 tablespoon extra-virgin olive oil
2 teaspoons honey
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1 pound large sea scallops (12)
2 tablespoons Red Chile Rub (see recipe)

Instructions

Using a wooden spoon, combine the mango, bell pepper, red onion, scallions, mint, garlic, lime juice, olive oil, honey, salt, and pepper in a small bowl and stir well. Set aside.

Season the scallops generously with the chile rub and place on the Grid. Close the lid of the EGG and grill the scallops for about 2 minutes on each side, or until golden and lightly cooked. Transfer the scallops to a platter.

To assemble the dish, place 3 scallops on each plate and top with 1/4 cup of the salsa. Serve immediately.

Sun-DriedTomatoPesto

Sundried Tomato Pesto Sauce

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Ingredients

4 ounces sun-dried tomatoes
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 tablespoon chopped garlic
1/4 cup chopped pine nuts
3 tablespoons chopped onion
1/4 cup balsamic vinegar
1 tablespoon tomato paste
1/3 cup crushed tomatoes
1/4 cup red wine
1/2 cup olive oil
1/2 cup grated Parmesan cheese

Instructions

Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.

In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process.

Stir in olive oil and Parmesan cheese. Season with salt to taste.