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June 2011
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September 2011

August 2011 posts

If you ever wanted to learn the art of Chinese cooking from market to plate, you must take a class with my friend, Kian Lam Kho, the Red Cook.

Your chance is September 9. Details below.

New! Chinatown Market Tour

This fall I will be offering a Chinatown market tour for the first time through the Institute of Culinary Education in New York City.

Join us at the Chinatown Market Cooking Class on September 9th. You will learn to identify exotic Chinese and Asian produce, meats, fishes as well as other cooking ingredients. We will bring some of these ingredients back to ICE and cook them by utilizing cooking techniques such as stir-frying, braising, steaming, soup making, and rice preparation.


Labor Day Weekend BBQ Classic Rib Recipe

Every Labor Day weekend my family gets together to celebrate family. And the open of dove hunting season.  And pretty much anything else that comes to mind.

One of the highlights of our get together is a BBQ at my aunt and uncle's house.  It's a meatlover's paradise with slow-cooked pork ribs and steaks on the grill.  Of course, there are all the sides - deviled eggs, collard greens, salads - leaf, potato and pasta.  

Here's my uncle's rib recipe.  Try it for melt in your mouth, falling-off-the-bone tender ribs.

Uncle Alex's Babyback Ribs

Serves a whole house full of Warrens

Two large racks of pork ribs, cut up into individual riblets

Soak riblets in salted water overnight in refrigerator (This soaks the blood from the meat and leaves it almost white.)

When you're ready to cook the ribs, rinse them with plenty of fresh water to remove most of the salt. Line pans with aluminum foil, then pat ribs dry and lay in pans. 

Wet down good with  Uncle Alex's special BBQ sauce (see below), lightly salt, cover pan with foil and put in 350 degrees Farenheit oven for about half an hour.  Then turn down to 325 for about another hour. 

After an hour, take ribs out and uncover.  Brush with tomato sauce (see below) and put under broiler for 3-4 minutes or until browned.  Take out and eat. 

Alex Warren's BBQ Sauce

Half gallon vinegar

1 oz powdered cayenne red pepper

12 oz Texas Pete

4 oz Tabasco

Shake well and let stand.

Pick up and shake every now and then for the first couple weeks.

 

Tomato Sauce

1 cup Ketchup

1 1/2 cup Honey

1/2 cup Texas Pete

Put in small sauce pan and heat, lightly simmer for a while. This doesn't have to be cooked  If the sauce is too sweet or too hot, reduce amount of honey or Texas Pete.  (According to Uncle Alex, this is one of those things you just experiment with.)


Smackdown: Bourdain & Deen in Food Fight

Was that necessary Tony?  Really? Poor Paula.  Good natured good old gal.

In the latest celebrity food fight, Anthony Bourdain slings his peas and carrots at Paula Deen, the self-proclaimed butter queen.

No one is going to mistake Paula for a culinary master.  She's cooking good old girl food for a nation that - well - likes butter as much as she does.  Not that this is a good thing.

Still, it's no surprise that the No Reservations star blasted Deen, known for her Southern home cooking. Bourdain is funny - in an angry kind of way.  

Watch and learn. Watch and learn.

 


Tasty!

June – October
Third Sundays: August 21, September 18, October 16
11 a.m. – 5 p.m.

Prospect Park Alliance is working with the NYC Food Truck Association to bring some of New York's best food trucks to Prospect Park on the third Sunday of every month.

Head down to Grand Army Plaza to enjoy the delicious offerings of the City's best food trucks!

Participating trucks (subject to change):

• Bistro Truck • Coolhaus • • Joyride • Kelvin Natural Slush Co.
• Kimchi Taco • Mexicue • Mud Truck • The Red Hook Lobster Pound
• Rickshaw Dumpling Truck • Souvlaki GR • Taïm Mobile
• The Eddie's Pizza Truck • The Treats Truck • Vanleeuwen Ice Cream
• Wafels and Dinges

Food Truck Rally


CIA Recipe: Roasted Red Pepper Apricot Relish

Relish the flavors of summer all year.

The Culinary Institute of America has a great recipe for Roasted Red Pepper & Apricot relish, delicious for crostini and great to be enjoyed now and later.

Here in the Carolinas, we have fresh peaches in season now and I'd substitute those for apricots to take advantage of  local farm offerings.

You can find this recipe and more from the CIA cookbook, Vegetables (2007, Lebhar Friedman).


Staging is not just reserved for real estate. Half the fun of a party or gathering is creating ambiance. Pretty food, lovely surroundings are as vital as the company you keep.

Here's a beautiful, yet relaxed way to serve cool & refreshing cocktails (or non-alcoholic beverages) via http://lauriearons.blogspot.com .

Cheers!

Cool & refreshing