- 1 rack of pork ribs
- Ground ginger
- Salt and pepper
For the marinade
- 4 cups of Soy sauce
- 5 tablespoons Honey
- 1 cup of sugar
- ½ Ginger root, chopped
- 5 Garlic cloves
- 1 Cinnamon stick
- ½ bunch Cilantro
Never forget to cook with friends! A dash of friendship makes food taste so much better! Here, my good friend Corey is helping me season my marinade.
Separate the marinade in two batches. Rub the ribs with salt, pepper and ground ginger.
Marinate the ribs with half of the mixture.
Cover with aluminum foil and let rest over night, ideally.
Wrap ribs on foil and cook over medium heat on the grill.
Meanwhile, reduce the marinade over medium heat until you get a light syrup consistency. For the ribs, cook for 30-40 total, but 10 minutes before open the aluminum foil and glaze the ribs with the reduced soy sauce mixture.
- 24 oz pizza dough, room temp
- 1 cup grated parmesan cheese
- 6 oz fresh mozzarella, shredded
- 1/2 large onion, sliced thin
- 1 fennel bulb, shaved or thinly sliced
- 4 apple sausages, chopped
- Garlic cream sauce
- Seasonal herbs, I used: basil, ground fennel, and oregano.
- Salt and fresh ground black pepper to taste
- Sheet of baking paper
Place pizza dough in a bowl cover with olive oil and aluminum foil. Leave outside for two hours or until it doubles its size.
Shave fennel. Ok, so I’m using a cooking gadget called mandolin, which looks more like a guillotine, a torture device from the 18th century. It’s a bit dangerous if you dont use the guard, but it is amazingly useful in slicing vegetables paper-thin or for making evenly cut fries. If you don’t have one, shaving the fennel with a plain old peeler will do the trick! Have a bowl with iced water to put the fennel shavings on it ,otherwise they will turn brown. Quickly saute fennel and set aside in a bowl.
Saute the sausage just a bit, not too much because they are going to finish cooking in the oven.
Lay pan with baking paper. Then, stretch the pizza dough in table until the dough has the desired thickness.
Spread the homemade cream sauce on dough.
Ready for some obscenely mouthwatering pizza pics! Here we go….
Hair By Matthew Luce at Oxenrose SF
This is my first post of my memorial day BBQ! I hope you guys had as much fun as I did. I would like to give credit to my husband, Matthew ,who is the grill master of the house because he is the one who cooked this gorgeous steak!
Santa Maria Tri-Tip (Adapted from food.com )
- 2 -3 lbs beef tri-tip roast or 2 -3 lbs top sirloin roast
- 1 tablespoon black pepper, fresh-ground
- 1 1/2 teaspoons paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 cup oil
- Mix together the black pepper, garlic, onion, paprika, and salt and rub on the meat. Let stand at 1-4 hours.
The towering brick wall with the royal red shade gives Bouchon an air of je ne sais quoi, of a midnight romantic stroll through the quaintly pebbled Avenue des Champs-Élysées in Paris. Walking through the door, you catch a whiff of a neighborhood bistro in France that heritage of centuries-old culinary tradition perfectly emulated within the four walls of Bouchon in Yountville, California.
Capturing this ethereal moment filled with anticipation and excitement is well… pretty darn hard, either in photographs or in words, yet I’m going to try to do my best to overcome my embarrassment of busting out a Canon SLR to take pictures at a swanky restaurant and awaken my inner Rimbaud sitting in front of my Mac to elucidate on my experience.
We started our meal with the Pâté de Campagne, which was a country style pâté with watercress, cornichons & radishes. The pâté was creamy and meaty, literally like a piece of meet butter melting in your mouth, but yet delicate. As a perfect pairing, the radishes being fresh and tart cut the oiliness of the pâté balancing out the dish.
A family friend who used to work there recommended us, so we got two off-menu items. One of those items was the Rillettes aux Deux Esturgeon, which was a creamy Esturgeon pâté served over toasted brioche. A Rillettes is a method of cooking similar to pâté where the meat is cooked in fat until it forms a paste that is used as a spread. The Esturgeon was slowly poached in cream, inside a jar until it made for a buttery, fishy spread. So far, what is not to love?
The appetizers were so good that I was bursting with eagerness for the main courses to arrive. The table ordered Steak Frites, which was a pan-seared, prime flatiron, caramelized shallots & maître d’hôtel butter served with French fries. As much as I’m a meat lover and a Thomas Keller worshiper, the meat was painstakingly bland. Each bite was like a drop of water from a Chinese torture dripping in my forehead, driving me insane. I just could not believe that despite all that butter and premium steak, it tasted nothing short of frozen Costco meat.
My dad ordered the Onglet Grillé, which was grilled hanger steak with crispy bone marrow, wild mushrooms, watercress & natural jus. The ingredients in tandem acted as an orchestra playing in your mouth, it just worked. The hanger steak, which was grilled to perfection, was smothered in the steak’s jus. The wild mushrooms were not only adorably small, but also infused the dish with an earthiness tone, adding a layer of complexity to the dish. The fried bone marrow was perfectly crispylicious with a golden crust and fritterrific with a gooey center of beef fat that melted in your mouth, just sinfully delicious.
The Moules au Safran, a dish with mussels in a white wine, Dijon mustard, & saffron broth, served with French fries was my order. The broth in which the mussels were steamed on was divine. The citrus from the white wine and the floral aroma, a perfume-like note, from the saffron elevated the sauce to heavenly heights. I dare to say, however, that I was a hugely disappointed with the French fries as a side. I’m not opposed to them, but they must have to be freaking crunchy and spectacularly delicious for them to be up to Bouchon standards…and cost 30 dollars, but they were more like In-N-Out Burger’s fries natural, but not crunchy and rather flavorless.
The Truite Amandine was pan-roasted Idaho trout with haricots verts, toasted almonds & beurre noisette. This dish was tasty with the trout cooked to flaky, buttery perfection. However, the whole dish with the green beans and almonds was a bit under seasoned for my taste.
Île Flottantea, a flawless meringue with vanilla crème with anglaise, almond & caramel was scandalously decadent. The other dish that the kitchen sent out, a lemongrass crème brulée with a berry Gelée struck the deliciousness chord, sending goose bumps through my body.
Being engrossed in the holy trinity of French cuisine: butter, butter, and butter, I was happy, partly sluggish and in a deep food comatose. Luckily, Dr. Cup of Silky Espresso was there to cure me with a quick picker-upper, so I could continue skipping away to explore the wonders of the French Laundry’s garden …
My wonderful husband surprised my with these beautiful New York strip steaks from Fatted Calf and I attempted to create a culinary ode for the traditional steak with potatoes archetype.
- 2 (6 ounce) boneless New York strip steaks
- Salt and Pepper
- 1 TBSP of butter
Take steaks out of fridge 1 hour before, so they are room temperature when cooking. Preheat indoor grill to high heat, and oil lightly. Place the steaks on the hot grill. Cook 3-5 minutes per side until desired degree of doneness. Remove steaks from heat and place on cutting board. Tent the meat with foil and top with ½ TBSP of butter per steaks. This is allows the meat to rest and keep warm while it’s reabsorbing the juices. During this step, the internal temperature rises up to 5 degrees, so do allow for this increase in temperature, meaning take it out 5 degrees before reaching the desired temperate.
- Important: If you are impatient like me, by this time, we want to get our fingers greasy and have a bite of that juice meat to satisfy our caveman or should I say, cavewomen desires. But DON’T SKIP this step, otherwise the meat juices will run out and you will end up with a piece of cardboard!!!
After 6-10 minutes, trim excess fat and slice the meat on a bias. I served it with mashed potatoes and onion rings. Enjoy!