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Thought Artist, Edutainer, Humorist, Lifestyle Motivator, Bon Vivant, & Coach |
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Dry & Wet Southwest/Asia Baby Back Ribs
Posted by ROSSI on February 29th, 2008. Permalink
Entrée
Dry & Wet ‘Southwest’/Asia Baby Back Ribs
Dry
6 Racks of Baby Back Ribs
8 oz. Chimayo Red Chile Powder (medium or hot to taste)
3 tablespoons granulated garlic
3 tablespoons Montréal Steak Pepper
½ cup Brown sugar
2 tablespoons ground Ginger
3 teaspoons Marjoram flakes
Wet
1 12 oz. bottle of Yoshida’s Original Gourmet Sauce http://mryoshidas.com/
1 cup of George Dickle Tennessee Whiskey
½ cup Rice Wine Vinegar (substitute any vinegar)
¼ cup Extra Virgin Olive Oil (EVOO)
1 cup of Sake (any brand, cheap is good) plus 2 tablespoons of corn starch
Combine Dry ingredients and rub rib racks on both sides. Place in roasting pan with a rack and cook at 275 for 3 hours.
Remove and set aside. Â Place pan used to cook ribs on stovetop on medium high and use George Dickle to deglaze pan drippings.Â
Add all other Wet ingredients, except the Sake, to the pan and stir. Dissolve one tablespoon of corn starch in the Sake and stir rapidly into wet mixture to thicken into a sauce.
Turn Rib Racks into the sauce and place back into oven at 275 degrees for about 1 hour and serve.
Green Mango Apple Salad with Mango Cider Vinaigrette
Posted by ROSSI on February 29th, 2008. Permalink
Salad
Green Mango Apple Salad with Mango Cider Vinaigrette
1 large bag mixed salad greens
2 green Mangos (green only means firm to touch, not ripe) peal & slice into small chip sizes
2 Granny Smith apples, peal & slice as above
1 12 oz. can of Mango nectar (peach may be substituted)
¼ cup red wine vinegar
¼ cup extra virgin olive oil
In large bowl, toss greens with olive oil, add Mango, Apple, Nectar, vinegar, toss again and serve
Halibut & Artichoke Cheese Bake (appetizer)
Posted by ROSSI on February 29th, 2008. Permalink
 Halibut & Artichoke Cheese BakeFresh Halibut, about 2 lbs, cut into 2 inch cubes
1 large jar of Artichoke Hearts
8 oz. cream cheese
8 oz. sour cream
4 oz. grated Romano Cheese
8 oz. grated Swiss cheese
8 oz. grated Cheddar Cheese
Combine all ingredients in baking dish and bake for 45 minutes at 350 degrees. Serve with toastini.
Eggplant Salsa Tango with Pita Chips (appetizer)
Posted by ROSSI on February 29th, 2008. Permalink
 Eggplant Salsa Tango with Pita Chips2 Roasted Eggplants (pealed), 4 Roasted Chiles, 2 Stewed Tomatoes, ½ head of Roasted garlic, add to 1 brick of Cream Cheese - place in Microwave for 1 minute and stir - serve with Pita Chips.
Black Bean Garlic Salmon Fillo Flags (appetizer)
Posted by ROSSI on February 29th, 2008. Permalink
Appetizers
Black Bean Garlic Salmon Fillo Flags
Pacific Salmon Filets approx 2 lbs cut into pieces, ½” x ½” x 1″
Asian Black Bean Garlic Paste
1 Package Fillo Pastry, thawed
1 stick, melted, unsalted butter
12 oz. of plain yogurt
1 lime or lemon
Thaw Fillo as directed and lay out flat. Cut whole package into thirds and keep covered with moist towel.
Take one sheet of the cut Fillo pastry at a time, lay out and brush with butter. Cover with a second layer.
Place salmon on bottom edge and put a dab of Black Bean Garlic Paste on it. Fold in half, lengthwise, to cover. Then fold diagonally, back and forth like folding a flag, brush lightly with melted butter as you fold. Makes about 20.
Place on cookie sheet covered with parchment paper and bake for 15 minutes at 350 degrees. Serve with fresh yogurt with a hint of lime or lemon as a dipping sauce.
American Trifle
Posted by ROSSI on February 10th, 2008. Permalink
The American Trifle by Rossi
Ingredients
1 qt             Whipping Cream              white
To taste      Vanilla
To taste      Sugar
2 pts           Blueberries           blue
2 pts           Strawberries        red
4                Bananas                whatever
3 shots                 Cognac - in a flat bowl or plate or I guess Brandy
3 shots                 Strawberry Schnapps - in a flat bowl or plate
                                     or Chamborde
                                      or Strawberry Pucker or Whatever
1 store bought       Angel Food Cake or
         1  Frozen       Pound Cake
    or  1 Pkg            Lady Fingers (preferred by the purist)
Rinse Blueberries add sugar and allow them to macerate overnight. Clean Strawberries and slice in half length wise add sugar and macerate overnight. Slice Bananas in half length wise and add lemon juice to keep from browning.   Cut Angle Food Cake in half then slice into ½ inch half rings. If pound cake is used slice into ½ inch slice, unless it’s a bunt pan cake then slice like the Angle Food. If using Lady Fingers use whole.
Whip cream in three batches. To the First Batch add 1 Tbs. of Strawberry Schnapps (red food coloring may also be added for effect - optional). To the Second Batch add 1 Tbs. of Cognac. To the Third Batch add extra vanilla.
Layer Large Trifle Bowl:  Hint keep bowl clean except for layers you’re working.  Dipping Cake or Lady Fingers in the Cognac (careful not to saturate and make soggy) arrange in bottom of bowl to cover. Next cover with Banana slices carefully bringing to edge for show then cover First Batch of Whipped Cream to complete layer one.  Dip Cake or Lady Fingers in the Strawberry Schnapps and cover layer one, place Strawberries starting at edge bowl, reserving some handsome berries for top decoration and all the juice for the next layer, add Second Batch of whipped cream to complete layer two. Combined remaining Cognac, Schnapps (if any, if not get some), and Juice from both barriers into flat bowl or plate and dip remaining cake and cover layer two, place blueberries starting at edge of bowl to cover cake and add batch three of the whipped cream. Decorate top with remaining fruit (also may decorate sides as you build) chill and serve.
Rating: 