Tag: meat

Recipes

Chinese sticky ribs

  • 1 (6-inch) piece fresh ginger, peeled and sliced thin
  • 8 garlic cloves, peeled
  • 1 cup honey
  • ¾ cup hoisin sauce
  • ¾ cup soy sauce
  • ½ cup Chinese rice wine, Xiaoshing wine or dry sherry
  • 2 teaspoons five-spice powder
  • 1 teaspoon ground white pepper
  • 5 – 6 pounds pork spareribs (2 racks, 2 1/2- to 3-pounds each), preferably St. Louis-style, cut into individual ribs
  • 2 tablespoons toasted sesame oil
  1. Pulse ginger and garlic in food processor until finely chopped, 10 to 12 pulses, scraping down sides of bowl as needed. Transfer ginger-garlic mixture to Dutch oven. Add honey; hoisin; soy sauce; ½ cup water; rice wine; five-spice powder; and pepper and whisk until combined. Add ribs and stir to coat (ribs will not be fully submerged). Bring to simmer over high heat, then reduce heat to low, cover, and cook for 1¼ hours, stirring occasionally.
    Instant pot: add above ingredients and ribs, stir to coat, then pressure cook high for 15-18 minutes.
  2. Adjust oven rack to middle position and heat oven to 425 degrees. Using tongs, transfer ribs to large bowl. Strain braising liquid through fine-mesh strainer set over large container, pressing on solids to extract as much liquid as possible; discard solids. Let cooking liquid settle for 10 minutes. Using wide, shallow spoon, skim fat from surface and discard.
  3. Return braising liquid to pot and add sesame oil. Bring to boil over high heat and cook until syrupy and reduced to 2½ cups, 16 to 20 minutes.
    Instant pot: add sesame oil to braising liquid in Instant Pot. Sautee function until liquid is syrupy, 4-8 minutes.
  4. Set wire rack in aluminum foil–lined rimmed baking sheet and pour ½ cup water into sheet. Transfer half of ribs to pot with braising liquid and toss to coat. Arrange ribs, bone sides up, on prepared rack, letting excess glaze drip off. Roast until edges of ribs start to caramelize, 5 to 7 minutes. Flip ribs and continue to roast until second side starts to caramelize, 5 to 7 minutes longer. Transfer ribs to serving platter; repeat process with remaining ribs. Serve.
Recipes

Instant Pot Chicken Shawarma

  • 2 lemons, juiced
  • 2 Tbsp olive oil
  • 6 cloves garlic, peeled, smashed and minced
  • 1 teaspoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • ½ teaspoon turmeric
  • A pinch ground cinnamon
  • Red pepper flakes, to taste
  • 2 pounds boneless, skinless chicken thighs

Prepare a marinade for the chicken. Combine the lemon juice, olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours. Turn chicken halfway during marinade.

Add everything to Instant Pot. 8 minutes high pressure, then natural release 15 minutes.

Serve with yogurt sauce:
Mix 1/2 cup plain or Greek yogurt, 1/4 cup mayo, 1/2 lemon juiced + lemon zest, 1 minced garlic in a bowl. Optionally, add minced fresh herbs (basil, chive, etc.). Cover. Chill for 4-5 hours.

Food Recipes

Chinese-style Ribs

  • 1 (6-inch) piece fresh ginger, peeled and sliced thin
  • 8 garlic cloves, peeled
  • 1 cup honey
  • ¾ cup hoisin sauce
  • ¾ cup soy sauce
  • ½ cup Chinese rice wine or dry sherry
  • 2 teaspoons five-spice powder
  • 1 teaspoon ground white pepper
  • 5 – 6 pounds pork spareribs (2 racks, 2 1/2- to 3-pounds each), preferably St. Louis-style, cut into individual ribs
  • 2 tablespoons toasted sesame oil
  1. Pulse ginger and garlic in food processor until finely chopped, 10 to 12 pulses, scraping down sides of bowl as needed. Sautee on low in a Dutch oven while adding remaining ingredients. Whisk together remaining seasoning ingredients with 1/2 cup water, add to pot. Add ribs and stir to coat (ribs will not be fully submerged). Bring to simmer over high heat, then reduce heat to low, cover, and cook for 1¼ hours, stirring occasionally.
  2. Adjust oven rack to middle position and heat oven to 425 degrees. Using tongs, transfer ribs to large bowl. Strain braising liquid through fine-mesh strainer set over large container, pressing on solids to extract as much liquid as possible; discard solids. Let cooking liquid settle for 10 minutes. Using wide, shallow spoon, skim fat from surface and discard.
  3. Return braising liquid to pot and add sesame oil. Bring to boil over high heat and cook until syrupy and reduced to 2½ cups, 16 to 20 minutes.
  4. Set wire rack in aluminum foil–lined rimmed baking sheet and pour ½ cup water into sheet. Transfer half of ribs to pot with braising liquid and toss to coat. Arrange ribs, bone sides up, on prepared rack, letting excess glaze drip off. Roast until edges of ribs start to caramelize, 5 to 7 minutes. Flip ribs and continue to roast until second side starts to caramelize, 5 to 7 minutes longer. Transfer ribs to serving platter; repeat process with remaining ribs. Serve.

TO MAKE AHEAD: At end of step 3, refrigerate ribs and glaze separately, covered, for up to 2 days. When ready to serve, bring glaze and half of ribs to simmer in Dutch oven over medium heat, then proceed with step

Recipes

Roasted Leg of Lamb

  • 2 tablespoons extra-virgin olive oil
  • 3 medium cloves garlic, minced (about 1 tablespoon)
  • 1 medium shallot, minced (about 1/2 cup)
  • 6 anchovy filets, minced (about 3 tablespoons)
  • 2 tablespoons finely chopped fresh rosemary leaves
  • 1 tablespoon zest from 1 lemon
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 boneless leg of lamb, 3-5 lbs.
  1. Trim lamb of fat and silver connective tissue. Butterfly lamb and cut into 2-3 pieces that can roll into individual roasts.
  2. Adjust oven rack to lower-middle position and preheat oven to 275°F. Heat olive oil in a small saucepan over medium heat until shimmering. Add garlic, shallot, anchovies, rosemary, lemon zest, and red pepper flakes. Cook, stirring occasionally, until shallots and garlic are softened, about 5 minutes. Transfer to a small bowl. Add salt and pepper and mix with a fork to combine.
  3. Rub half mixture into insides of lamb roasts. Roll and tie securely at 1-inch intervals with butcher’s twine. Rub remaining mixture over exterior of lamb roasts. Cook immediately or let rest uncovered in the refrigerator for up to one night for best flavor and texture.
  4. When ready to cook, place lamb on a wire rack set in a foil-lined rimmed baking sheet. Transfer to oven and roast until an instant read thermometer inserted into coolest section of lamb registers 125°F to 130°F (52°C – 54°C)for medium-rare, checking after 10 minutes, then every 5-10 minutes. Remove from oven and let rest for 20 minutes.
  5. While lamb is resting, add butter and rosemary to a skillet. Baste lamb with butter to sear outside. Remove and let rest 5 minutes. Remove twine with kitchen shears, transfer lamb to cutting board, slice into 1/4 inch slices, and serve.