TasteFood

Dry Spice Rubbed Baby Back Pork Ribs

  
It's Labor Day weekend, and we are firing up the grill. A small crowd is expected to join us for dinner, and baby back pork ribs are on the menu. Now, there are all sorts of BBQ preparations, ranging from the restraint of a piece of steak to the elegance of a whole fish, or the finesse of, say, a pizza. None of this applies. Today we are getting down and dirty. I have 4 racks of baby back ribs ready to be smeared with a dry spice rub, slow cooked in the oven and then finished on the grill to crispen and darken the meat. This is Fred Flintstone material: white shirts, silverware and cloth napkins need not apply. We can't wait.

The key to making these ribs is in the method. I begin with a dry rub which coats and permeates the meat with a sweet, spicy, smoky flavor as they cook long and slow in a low-heat oven. Thirty minutes before serving, the ribs are transferred to the BBQ where they grill over a low fire long enough to crispen and darken in color. The combination of the dry spice and the natural succulence of the meat is a perfect balance. However, if you like your ribs a bit more "wet", either baste them right at the end when removing from the grill or serve with a sauce on the side for dipping. 

  

Dry Spice Rubbed Baby Back Pork Ribs
Serves 6-8

For the rub:
1/4 cup granulated sugar
1/4 cup dark brown sugar
2 tablespoons salt
2 tablespoons freshly ground black pepper
2 tablespoons paprika
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon cayenne (or to taste)

3 racks baby back pork ribs

Preheat oven to 200 F. (100 C.) Combine all of the ingredients together in a bowl and mix well.
Pat ribs dry with a paper towel. Arrange in one layer on 2 baking sheets. Rub the spices all over the ribs on both sides, coating well. Bake in oven for 3 hours. 
Prepare grill. Grill ribs on a rack over medium-low heat, turning, until the meat darkens and crispens. 
If using a sauce, baste ribs just before removing from grill. Serve with optional sauce on the side.

(If you are looking for a good recipe for a sauce, try this one for "Dead Guy's Sauce" from The Shoebox Kitchen. It's a winner in this week's contest for best condiment at Food52.)

If you like this, you might enjoy these recipes from TasteFood:

Ginger-Soy Marinated Pork Tenderloin

Grilled Ribeye with Arugula, Rosemary and Parmesan

Grilled Leg of Lamb with Rosemary and Garlic

My Big Fat Greek Dinner: Grilled Spiced Lamb Kefta Skewers

Labor Day is fast approaching and what better way to close out the summer than with a Greek inspired grill party? These Spiced Lamb Kefta Skewers are perfect for the barbeque. Their spice and heat stand up well to the char from the grill, especially when accompanied by a fiery Harissa and a creamy Tsatsiki as condiments.  Round out the menu with a Fattoush Salad and  Roasted Potatoes with Garlic and Mint.  By the end of the meal your tastebuds will be singing, and your guests will be begging for more. What else could you ask for? Oh, yes - a nice wine and perhaps a little Ouzo.

 

Grilled Spiced Lamb Kefta Skewers

Addictively good and perfect for entertaining, these skewers call for budget-friendly ground lamb and may be prepared in advance. Makes 16.

16 small bamboo skewers

2 pounds (1 kg.) ground lamb
1 medium yellow onion, finely chopped, about 1 cup
3 garlic cloves, minced
1/2 cup fresh mint leaves, finely chopped 
1/2 cup fresh cilantro leaves, finely chopped
2 teaspoons ground cumin
2 teaspoons salt
2 teaspoons freshly ground black pepper
1 teaspoon paprika
1 teaspoon ground coriander
1 teaspoon cayenne, or to taste

Extra-virgin olive oil for brushing
Fresh mint or basil leaves for garnish
Pita bread


Soak bamboo skewers in warm water 30 minutes before assembling kebabs. 
Combine all the lamb, herbs and spices in a bowl.  Mix well.  Gather a small handful of the meat in your hand and form it lengthwise around a skewer so that the meat is covering 3/4 of the skewer.  Place on plate or tray. Repeat with remaining meat and skewers.  Lightly brush the kebabs with olive oil.  (Kebabs can be prepared to this point up to 6 hours in advance.  Cover with plastic wrap and refrigerate.  Remove from refrigerator 30 minutes before grilling.)
Grill on barbeque or in oven, turning to brown all sides, until cooked through, about 8 minutes.  Arrange on plates or serving platter and garnish with fresh mint or basil leaves.  Serve with pita bread, tsatsiki and harissa.

For a complete menu, serve the lamb with these recipes from TasteFood:
 
Harissa

 

Fattoush Salad

 

  Roasted Red Potatoes with Garlic, Lemon and Mint

Grilled Ratatouille Salad

{updated from the TasteFood archives}
  
Grilled Salad?  You bet. This version of Ratatouille is perfect in the summer when the season is lobbing a kaleidescope of Provençal vegetables our way. Instead of simmering eggplant, squash, onions and peppers with tomatoes on the stove in the traditional Niçoise fashion, try grilling all of them on the barbeque.  Bright, colorful, and pleasantly charred, Grilled Ratatouille Salad is a healthy, summery side dish or salad.  Serve as an accompaniment to grilled meats and fish or as a smoky, crunchy stand-alone salad with crusty pain paysan. Alternatively, head further south in the Mediterranean for inspiration and add feta cheese and kalamata olives for a twist on Greek salad.

 

Grilled Ratatouille Salad
Serves 6 as a side dish

2-3 bamboo skewers

1 pint cherry or grape tomatoes
1 large, firm eggplant/aubergine, cut horizontally in 1/2" thick slices
2 large red onions, cut horizontally in 1/2" thick slices
2 thin zucchini/courgettes, halved lengthwise
2 thin yellow squash, halved lengthwise
2 red peppers, halved, seeded, stems removed
1 poblano pepper, halved, seeded, stem removed
Extra-virgin olive oil
Salt and freshly ground black pepper

1-2 tablespoons balsamic vinegar
2 garlic cloves minced
1 small bunch Italian parsley leaves, stems removed, chopped
1 small bunch basil leaves, ripped in half 

Soak skewers 30 minutes before grilling.  Preheat grill or oven. Thread tomatoes on skewers.  Arrange all the vegetables and tomato skewers on a large baking sheet.  Lightly drizzle with olive oil, and toss to coat thoroughly.  Sprinkle with salt and pepper.  Grill vegetables on barbeque until nicely browned and just cooked through. (Or grill in one layer in oven, turning once.) Transfer to platter; allow vegetables to cool slightly. Remove tomatoes from skewers and place in large bowl. Cut eggplant, onions, zucchini, squash and peppers in 1" pieces. Add to bowl with tomatoes.  Toss vegetables with 2-3 tablespoons olive oil, balsamic vinegar, garlic, parsley, basil. Serve warm or at room temperature, garnished with extra parsley and basil leaves.

If you like this, you might enjoy these recipes from TasteFood:

Fried Zucchini Flowers with Three Cheeses

Grilled Eggplant and Heirloom Tomato Sandwiches with Basil and Tomato Coulis

Provençal Vegetable Tian with Goat Cheese and Basil Coulis

or these delicious ratatouille recipes from the foodblogs: 

Italian Sausages with Ratatouille from Simply Recipes
Stacked Ratatouille from A Veggie Venture
Ratatouille on Broiled Polenta with Baby Greens from Gluten-Free Goddess
Ratatouille Crepes with Goat Cheese from Yum Sugar

 

Roasted Lemon Cilantro Chicken

The grill is on. Every day. And at least once a week this involves a whole chicken for a family dinner. In the winter we do it in the oven, and in the summer we do it on the grill. Both methods are similar, while grilling adds a smokier flavor to the chicken meat, especially when using a charcoal grill. Cilantro is also a family favorite, and the marinade for the chicken is chock-a-block full of it. For those who are faint of heart when it comes to cilantro, you can substitute rosemary or thyme with great results (be sure to omit the saffron from the paste). 

Roasted Lemon Cilantro Chicken 
Serves 4-5

1 whole 3-4 pound chicken
2 large garlic cloves

1/2 cup chopped fresh cilantro sprigs
2 tablespoons freshly squeezed lemon juice

3 teaspoons sea salt, divided 
1 teaspoon finely grated lemon zest
1/4 teaspoon saffron threads

3 tablespoons extra-virgin olive oil, divided 
1 teaspoon freshly ground black pepper 


Make the Paste:

Combine garlic, cilantro, lemon juice, 2 teaspoons salt, lemon zest and saffron in a mortar with pestle or bowl of a food processor.  Smash or grind to a paste.  Stir or pulse in 2 tablespoons olive oil.  Rub chicken between skin and breast meat and inside cavity with the paste. Rub the outside of the skin with one tablespoon olive oil. Sprinkle with 1 teaspoon salt and black pepper. Place on tray or platter, breast-side up and cover loosely with plastic wrap. Refrigerate at least 2 hours and up to 6 hours.  Remove from refrigerator 30 minutes before roasting.



Prepare Chicken:
Prepare grill or preheat oven to 450 F. (225 C.)
 Place chicken, breast-side up on the grill with a pan below to catch it's juices. If roasting in the oven, place chicken in a roasting pan. Roast for 20 minutes. Carefully turn chicken over with tongs. Roast another 20 minutes. Turn chicken over once more, breast-side up. Continue roasting 20 minutes. Check to see if chicken is done by carefully cutting skin between breast and thigh. If meat is pink, continue roasting additional 10 – 15 minutes. Chicken is cooked when meat is no longer pink, and clear juices run from the thigh when pierced with a knife. Remove from heat, cover loosely with foil and let rest 15 minutes before carving.

If you like this, you might enjoy these recipes from TasteFood:

Grilled Ribeye with Arugula, Rosemary and Parmesan

 Marinated Chicken and Pearl Couscous Salad









Dry Rubbed Barbequed Pork Spareribs  

Grilled Soy and Mustard Marinated Fish Kebabs

 
This weekend we are hosting my husband's extended family for a dinner. Whenever we visit Denmark we do this at least once. Each time, I try to make food that they may not ordinarily eat but I know they will enjoy. Danish cuisine is simple, reflecting Scandinavian understatement while influenced by long winters and finicky summer weather. As a result, menus are usually limited and repetitive, taking full advantage of fresh food on hand before its fleeting season disappears. When I cook in Denmark, I like to prepare equally simple and seasonal food, while introducing additional flavors, spices and combinations not usually served in Danish homes.

This recipe for Grilled Soy and Mustard Marinated Fish Kebabs is my go-to recipe for grilling fish. It's easy to make and somewhat unusual with the addition of grated onion, which adds sweetness and texture to the marinade which is rounded out with salty Asian soy sauce and sharp French mustard. Simple, fresh and a little different - this will be perfect for the barbeque and entertaining this weekend.

Grilled Soy and Mustard Fish Kebabs
This marinade suits most firm-fleshed fish on the grill, such as swordfish, salmon, halibut, or tuna. Serves 6.

1 medium yellow onion, grated, with juices
1/4 cup extra-virgin olive oil
1/4 cup soy sauce
1/4 cup freshly squeezed lemon juice
2 tablespoons Dijon mustard
1 teaspoon freshly ground black pepper
2 1/2 pounds thick fleshed fish (salmon, halibut, swordfish, tuna) cut in 1 1/2" chunks
Optional: 1 large red onion, 1 red and 1 yellow pepper, cut in 1" pieces

Italian flat leaf parsley for garnish
 
Soak 12 wooden skewers in hot water 30 minutes before using.
Combine onion, olive oil, soy sauce, lemon juice, mustard and pepper in a large bowl; whisk together. Add fish to marinade and toss gently to coat.  Refrigerate at least one hour and up to 3 hours.
Preheat grill or broiler. Remove skewers from water.  Thread 4 pieces of fish on each skewer, alternating with pepper and onion pieces if using.  Grill, turning, until fish is brown and just cooked through, 6-8 minutes. Arrange on a platter and garnish with parsley sprigs.

If you like this, you might enjoy these recipes from TasteFood:
 
Spaghetti with Shrimp, Broccolini and Basil





 

Seared Sea Scallops with Gingered Pea Purée and Cilantro Gremolata

 Salmon Teriyaki with Soba Noodles, Edamame and Chile

or these grilled fish recipes from the foodblogs 
Grilled Fish Tacos with Mango Avocado Salsa from Andreas Recipes
Grilled Fish with Green Mango Pico de Gallo from No Recipes 
Simple Grilled Fish from Lana's Cooking 
Grilled Fish and Zucchini with Herb Aioli from Pink of Perfection

Roasted Red Potatoes with Garlic, Lemon and Mint

 
Do not underestimate the power of the side dish. Roasted potatoes are meat's best friend and a dependable side kick in any season. I serve these potatoes frequently when it's summer and fresh mint is abundant. The grill is always going, and Roasted Red Potatoes with Garlic, Lemon and Mint are a perfect accompaniment to grilled meat, chicken and fish. The fresh mint and lemon elevate the mild red potato and perfume it with flavor. Be sure to toss the potatoes with the garlic, lemon and mint when they are warm from the oven, so the heat will coax out the aroma of the garnishes. Serve warm or at room temperature. 
 

Roasted Potatoes with Mint, Lemon and Garlic
Serves 6-8 as a side dish  

2 pounds (1 kg.) baby red potatoes
2 tablespoons extra-virgin olive oil
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
2 garlic cloves, minced 
1 teaspoon finely grated lemon zest
1/4 cup fresh mint, chopped 

Preheat oven to 375 F(190 C). Toss potatoes with 1 tablespoon olive oil, salt and pepper. Arrange in one layer in a baking pan. Roast in oven one hour. Transfer potatoes to serving bowl. Toss with 1 teaspoon olive oil, garlic, lemon zest and mint. Serve immediately or cool slightly.

If you like this, you might enjoy these other tasty dishes from TasteFood:

Spiced Sweet Potato Fries 

Roasted Spiced Acorn Squash with Cilantro and Lime

 Asparagus with Lemon and Olive Oil

Black Bean, Corn and Red Pepper Salsa

Here is one easy way to jazz up your dinner plate. Black Bean, Corn and Red Pepper Salsa is spicy, bright and colorful. It's delicious as an appetizer with tortilla chips, as a salad or an accompaniment to grilled fish, meat or chicken. Like any good salsa this one combines a variety of textures and tastes, balancing sweetness with spice and acidity. And, like all good salsas, there is no one way to make it. Take advantage of the vegetables and fruits you have on hand, selecting for a variety of colors and textures, and a balance of sweet and savory components.

Black Bean, Corn and Red Pepper Salsa
 
For the best texture, cut the ingredients in uniform pieces, as much as possible. Makes about 4 cups 

2 cups cooked black beans, or 1- 16 oz. can black beans, drained
1 cup frozen corn, thawed, or uncooked corn from the cob
1 small red pepper, stemmed, seeded, diced
1 jalapeno pepper, stemmed and seeded, minced
4 green onions, trimmed, white and green parts finely sliced
1 garlic clove, minced
2 tablespoons freshly squeezed lime juice
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne, or to taste
1/2 cup chopped cilantro sprigs
 

Combine all the ingredients except the cilantro in a bowl. Toss to combine. Taste to adjust seasoning. Cover and refrigerate one hour or up to 4 hours. Before serving, add cilantro and toss to combine. 
Serve as a salad or accompaniment to grilled fish, chicken, meat.
 

Serve this salsa with these recipes from TasteFood:

 Pork Carnitas Soft Tacos

Moroccan Spiced Chicken under a Brick

Dry Rubbed Barbequed Pork Spareribs 

   

 
and try these delicious salsa recipes from the foodblogs:
Cantalope Salsa from Smitten Kitchen
Roasted Yellow Tomato Salsa from Gluten-Free Goddess
Mango Salsa with Red Pepper from Kalyn's Kitchen
Fresh Apple Salsa from 101 Cookbooks
 
 

Healthy BBQ's for Labor Day

OK, so it's not Julie and Julia,  but I am still very excited to share with you a video I made, courtesy of BlogHer's The Juice with Jory Des Jardins.  In honor of the approaching Labor Day Weekend, Jory asked me to share some healthy tips for grilling.  Healthy grilling?  You bet! 

Grilling is a subject I am passionate about.  Grilling makes almost anything taste great, it gets you cooking outdoors, and it's very social and interactive.  During the summer, it's the cooking method of choice, keeping the heat out of the kitchen, and putting the bounty of summer on the grill.  That's right - those fruits and vegetables ripe in the garden and piled high in the markets at this time of the year?  They taste great on the grill, and they are healthy to eat. 

Grilled vegetables can be tossed in salads, salsas or side dishes. Grilled Ratatouille takes the traditional summer veggie stew and elevates it with a charred smoky flavor for a delightful grilled salad.

 

Or grill just one component of the salad or dish to add a crisp and smoky bite.  Fattoush Salad includes grilled pita bread, which adds a distinctive toasted flavor and crunchy texture.

If you want to wow your guests, yet still keep it easy, make Grilled Eggplant and Heirloom Tomato Sandwiches with Goat Cheese and Tomato Coulis.  The eggplant is the star of the show and adds a creamy, charred flavor to the "sandwiches."

As for grilling fruit, many types of fruit grill well.  Remember that grilling fruit is not about cooking but flavoring.  The heat of the grill caramelizes the natural sugars of the fruit, enhancing their flavor, leaving you wondering how anything can taste so sweet, so delicious and be so healthy, as with Grilled Nectarines and Apricots with Honey and Thyme.

 
 And what about meat?  Grilling doesn't just mean burgers, dogs and heavily sauced meat cuts (as much as we love them!)  Go with leaner pork and chicken.  Instead of sweet, sticky sauces, try a dry rub on Barbecued Pork Spareribs or smoke roasting a salted, whole chicken for savory, spicy, succulent results. 

 

FIsh is another healthy winner on the grill.  Keep it light and simple with a Lemon-Dijon marinade for Grilled Halibut and Salmon Skewers. 
 

The bottom line? Grilling is delicious and inspiring.  It's communal and primitive, perfect for entertaining and enjoying the outdoors.  You can keep it down, dirty and simple, with paper plates and beer, or all dressed up with a decorated picnic table, cut flowers and posh cocktails.  The important thing is to have fun, invite friends and enjoy fresh, seasonal food when you fire up that BBQ this Labor Day!

 

Grilled Nectarines and Apricots with Greek Yogurt, Honey and Thyme

 

It's the final stretch of summer, and the month of August is digging in its heels as autumn approaches.  The days are slow and lazy, as the summer sun falls a little lower in the sky, casting lavender and peach hues in the steamy horizon.  Life is simple, and food is easy, cool and sweet, especially in the fruit department.  Eliptically shaped watermelons, weighing more than a stuffed picnic basket, are cut up and slurped for their refreshing liquid and sweetness. Ripe cantalope melons vie for attention, equally sweet and easy to eat - either dressed up, all fancy, on a plate with salty prosciutto or simply eaten by the wedge.  Stone fruits stack our bowls: Nectarines, peaches, apricots and plums mingle in teetering piles, perfumed, tangy, and juicy, begging to be eaten with the promise of a quick pick-me-up when the heat wilts our energy and appetite. Summer eating doesn't get better than this with no fuss and no kitchen heat.  In fact, the only heat action, beyond the sun, is on the barbeque, where, not surprisingly, many of these fruits are quite compatible with our favorite summer activity: grilling.

Grilling fruit is not about cooking, but intensifying the flavor and sweetness of the fruit.  The grilling process enhances the fruit as the natural sugars begin to caramelize while the fruit browns.  Many types of fruit can be grilled, such as melon, stone fruit, pineapple, mangoes, apples and pears.  Have fun experimenting, remembering to lightly oil the fruit before grilling and not to let the fruit blacken too much, because it will become bitter.  Grilled fruit can be used with sweet and savory dishes, incorporated into salads and salsas or starring in a dessert such as Grilled Nectarines and Apricots with Greek Yogurt, Honey and Thyme.

Grilled Nectarines and Apricots with Greek Yogurt, Honey and Thyme
Serves 6

3 nectarines, halved, pitted
6 apricots, halved, pitted
Vegetable oil
Whole milk Greek-style yogurt, room temperature, stirred to soften
Honey
Thyme sprigs

Halve the fruit and remove the pits.  Lightly oil the cut side of the fruit.  Place cut side down on a medium-hot grill.  Cook until brown char marks appear. 
Arrange fruit, grilled-side up, on plates.  Serve with a spoonful of Greek yogurt.  Drizzle yogurt and fruit with honey.  Garnish with thyme sprigs.

Menu: Ginger-Soy Marinated Pork Tenderloin

 

Looking for a winner of a menu that's easy to prepare and grill-friendly? Ginger-Soy Marinated Pork Tenderloin is  satisfyingly sweet, salty and spicy, crispy-grilled on the outside, moist and tender within. Accompanied by Grilled Ratatouille Salad and Garlicky Mashed Potatoes, you will have a do-ahead menu fit for entertaining and making your family very happy.

Pork tenderloin, aptly named for the tender strip of meat that is the leanest and most tender cut of the loin, is quick to cook and takes well to marinades. If you have the time, avoid purchasing pre-marinated meat and try making your own.  I find that the flavors of soy, ginger, orange and garlic compliment the mild, succulent pork.  For best results, marinate the pork for 24 hours before serving and grill on the barbeque, taking care not to overcook the meat.  

Ginger-Soy Marinated Pork Tenderloin

1/2 cup (250 ml.) soy sauce
1/4 cup (125 ml.) vegetable oil
1/4 cup (125 ml.) freshly squeezed orange juice
1/4 cup grated ginger with juices
1/4 cup dark brown sugar, packed
4 garlic cloves, minced
1 tablespoon Dijon-style mustard
1 teaspoon freshly ground pepper
1 teaspoon dried cumin
1 teaspoon dried cardamon

2 lb. (1 kg.) pork tenderloin

Prepare marinade at least 6 hours and up to 24 hours before grilling pork.
In a medium bowl, whisk together all the marinade ingredients.  Pour over tenderloins.  Cover and refrigerate. 

One hour before grilling, remove tenderloins from refrigerator. 
Prepare grill or pre-heat oven grill.  Remove tenderloins from marinade.  Grill pork until just cooked through, turning to brown, about 10-12 minutes.  Transfer to platter, cover loosely with foil and let rest 10  minutes. 

Accompany with Grilled Ratatouille Salad and Garlicky Mashed Potatoes:

Grilled Ratatouille Salad

Garlicky Smashed Potatoes