RUBBED AND GLAZED PORK SPARE RIBS
Recipe adapted from Ad Hoc at Home, by Thomas Keller
– 1 cup of Light Brown Sugar
– 2 Tbsp of Kosher salt
– 2 tsp of Spanish smoked Paprika
– 2 tps of Cayenne powder
– 2 tsp of Garlic powder
– 1 tsp of ground Allspice
– 1 tsp of Red pepper flakes
– 2 slabs of Pork Spare ribs
Combine all ingredients and rub the pork spare ribs on all sides. Let pork marinate at room temperature for 2 hours.
Preheat oven to 250F. Place ribs in oven and cook for about 2 hours until meat is tender but not falling off the bones.
PERFECT ROASTED CHICKEN
Recipe adapted from Bouchon, by Thomas Keller
– One small 2 ½-3 pound chicken
– Kosher salt
– Canola oil
Pat dry chicken with paper towel. Season the inside of the chicken lightly with salt. Remove any string from the chicken. Leave at room temperature for 1-2 hours.
Preheat the oven to 450F. Rub chicken in canola oil and season the outside of the chicken with a light sprinkling of salt. Place roasting pan in oven for 10 minutes to preheat. Add small layer of oil to the pan. This will keep the chicken from sticking to your roasting pan. Place the chicken breast side up into the pan, then into the oven with the legs facing the back of the oven.
Roast for 40 minutes, checking the chicken every 15 minutes. If the chicken is browning unevenly rotate the pan. After 40 minutes check the temperature of the chicken with an instant read thermometer between the leg and the thigh. The chicken should be removed from the oven when the temperature reaches 165 degrees. Remove the chicken from the oven. Let the chicken rest in a warm spot for 20 minutes before carving.
Pressure Cooker Beef Shank (Osso Bucco)
Adapted from: Lorna Sass Pressure Perfect
Cook time: 60 minutes
- Pressure cooker
- Vegetable oil
- 3-4 thick beef shank slices (1 1/2 to 2 inches thick)
- 3 teaspoons kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 large onion, diced
- 1/2 carrot, shredded
- 4 cloves garlic, crushed
- 1 tablespoon tomato paste
- 2 sprigs thyme or 1 dried bay leaf
- 1/2 teaspoon kosher salt
- 1 cup chicken stock or water
- 15 oz can diced tomatoes
- 1 clove garlic, minced
- zest of 1 lemon
- 1 cup parsley leaves
1. Season and sear the ribs in two batches: Trim all the fat you can from the outside of the beef shanks, then (optionally) tie with twine to hold them together. Season the shanks with 3 teaspoons salt and 1 1/2 teaspoon pepper. Heat a thin layer of vegetable oil over medium-high heat in the pressure cooker pot until shimmering. Add half the shanks, and sear for 3 minutes per side, or until well browned. Remove the browned shanks to a bowl. Add the second half of the shanks to the pot, and sear for 3 minutes per side. Move the second batch into to the bowl. Pour off all but 1 tablespoon of the oil and fat in the cooker.
*If you have a large enough pressure cooker, you can sear in one batch
2. Saute the aromatics: Add the onion, celery, carrot, garlic, tomato paste, and thyme to the pot. Sprinkle with 1/2 teaspoon salt. Saute for five minutes, or until the onions are softened. Add the chicken stock and wine to the pot, increase the heat to high, and scrape the bottom of the pot to loosen any browned bits from the bottom.
3. Pressure cook the shanks: Add the shanks and any liquid in their bowl back into the pot. Submerge the shanks in the liquid as much as possible. Pour the tomatoes on top, but don't stir. Lock the lid on the pressure cooker, bring the pressure cooker up to high pressure, then cook at high pressure for 30 minutes. Remove from the heat, allow the pressure to come down naturally for 10 to 15 minutes, then quick release any pressure left in the pot.
4. Prepare the gremolata: While the shanks are cooking, make the gremolata. Mince the garlic, lemon zest, and parsley leaves together, then toss in a small bowl to combine.
5. Prepare the sauce: Remove the shanks to a serving platter. Pour the sauce into a fat separator, let it rest for ten minutes for the fat to surface, then pour into a serving boat. To serve, put a shank on the plate, pour some sauce over the top, then sprinkle a little gremloata on top.
*Don't have a pressure cooker? No worries. Use a heavy bottomed dutch oven with a lid, and increase the amount of chicken stock to 2 cups. Follow the instructions right up until "lock the lid". Then, instead of pressure cooking, bring the pot to a boil, and cover with the lid. Move the pot to a preheated 350*F oven and bake for 2 hours, until the beef shanks are tender. Continue with the prepare the gremolata step.
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