As you might have noticed, we haven’t added a new post in almost 2 months. It’s not that we haven’t been cooking and enjoying great food, in fact it’s quite the contrary; we’ve just been too busy to write about them. A lot of great changes have occurred over the past 2 months, and we have been having too much fun together to want to sit down, stop talking for a minute and blog, which is the excuse I’m going with. The exciting new is: Katie’s got a new job at Audi in D.C. and we moved into a beautiful news house together. It was a long moving process, but we’re finally settled in and excited to start blogging again. A few Sundays ago for my weekly roast I decided to cook ribs and Katie made jalapeno corn madelines with honey butter to complement a perfect summer evening.
I guess we are pretty lucky to be having too much fun together to want to sit down and blog. Enjoying food together has been one of the best things about all living under the same roof. We are texting most days by 10am asking each other what we should make for dinner and what market we want to go to for ingredients. Most people would think we are crazy but it has been great. We each have our role in the kitchen and we are learning quickly not to mess that up. Katie chops,mixes and brings the creativity; Amanda is the baker and perfectionist, telling everyone to slowdown so she can snap some good shots before its too late or all gone; and Steph is the one in charge.
The kitchen is small (hopefully a post on that soon as well) so, as you can imagine it is a little chaotic, music playing, wine in hand, telling each other what to do next, or what we are doing wrong, counter tops littered with utensils and ingredients, but that is half the fun.
Everything was delicious and devoured quickly, although the over abundance of corn breads made our breakfast for about the next week………no complaints though:)
The Rib Recipe:
Seriously Delicious Ribs from Food 52 Cookbook
½ cup light brown sugar
2 tsp sweet paprika
1 tsp garlic powder
½ tsp freshly ground black pepper
1 Tbs. kosher salt
1 tsp instant espresso powder
¼ tsp allspice
1 tsp chipotle powder
2 amazing slabs of baby back ribs (3-3 ½ lbs total)
Braising Liquid/ BBQ Glaze
1 cup sparkling white wine, like Prosecco
2 Tbs. apple cider vinegar
2 Tbs. Worcestershire sauce
1 Tbs. honey
- Heat oven to 250 degrees F
- Add all the dry rub ingredients (from brown sugar to chipotle powder) to the bowl of a food processor. Pulse until the ingredients are combined, about two or three 1-second pulses. Rub the mixture evenly all over each rack of ribs, making sure to coat the top and bottom. Place the ribs, in a single layer, on 2 rimmed baking sheets or in a roasting pan and let sit, covered, in the fridge for 1 hour.
- Meanwhile, place the braising liquid ingredients in a small pot and cook over medium heat until just hot. Alternately, you can add them to a microwave-safe bowl and cook on high for 1 minute.
- Remove the ribs from the refrigerator. Pour the braising liquid over the ribs, wrap tightly with heavy duty aluminum foil, and place the pan in the oven, side by side if possible. Cook for 2 ½ hours, or until the meat is very tender and easily pulls away from the bone. Rotate the pans halfway through if cooking on separate rack sin the oven.
- Remove the pans from the oven, discard the foil, and pour the braising liquid into a medium saucepan. Bring to a boil, then reduce to a vigorous simmer and let cook until the liquid reduces by half and has a thick, syrupy consistency, 20-30 minutes.
- Heat the broiler. Brush the glaze on top of each rack of ribs. Place the ribs under the broiler until the glaze begins to caramelize, 1 to 2 minutes (watch carefully, or all your waiting will be spoiled by burned ribs!!). Slice and serve with the remaining glaze on the side.
The Jalapeno Cheddar Cornbread Recipe:
From Ina Garten
3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
8 ounces aged extra-sharp Cheddar, grated, divided
1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
3 tablespoons seeded and minced fresh jalapeno peppers
1. Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don’t overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
2. Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
3. Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.