Naked RIbs

Some people like barbecue for the sauce; purists like it for the pork. If you're one of the latter, you have to try these ribs, developed by Food editor Russ Parsons. You don't need a smoker to make them, a good old-fashioned kettle grill will work fine. The trick is concentrating the heat along one side of the grill, so that the ribs can slowly smoke on the cool side. Note also that the dry rub spicing mixture makes enough to repeat this recipe three or four times -- in other words, about a week's worth.

Total time: 2 hours, plus marinating time

Servings:6 to 8


Ingredients:

1/3 cup mild finely ground dried chile
1/2 cup kosher salt
1 tablespoon dark brown sugar
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
2 (4-pound) racks pork spareribs


Directions:

1. In a jar, combine the chile, salt, sugar, garlic powder, onion powder, pepper, cumin and coriander, crushing any chunks of brown sugar. Cover tightly and shake well to combine thoroughly.

2. Trim the ribs, cutting away any excess fat pieces and loose ends without bones. Lay the ribs flat with the bony underside facing up. If you prefer, remove the flap of meat that covers part of one side. Use a small knife or skewer to poke through the thin, tough membrane that covers the rib bones, lifting a corner of it. Use a clean kitchen cloth to get a good grip and gently but firmly pull the membrane away from the ribs. It will come up in sheets; you may have to repeat the process a couple of times to get it all.

3. Sprinkle both sides of the ribs with the dry rub mixture, using about 1 to 1 1/2 tablespoons per side. Rub to distribute evenly, and then seal tightly in plastic wrap. Refrigerate 1 hour to overnight.

4. Soak 3 cups of hickory chips in enough water to cover generously. Start the coals in a chimney and when they are lightly coated with gray ash, about 20 minutes, empty them into the grill, arranging them in a gentle slope against one side.

5. When those coals have cooled slightly, about 20 minutes, add two-thirds of the wood chips, replace the grill rack and brush it with oil. Arrange the rib rack well away from the heat and cover tightly so that the lid's vent holes are over the ribs, opposite the flame. Smoke, turning every 30 minutes or so, until the meat begins to pull away from the rib tips and is so tender that a center bone can almost be pulled loose, 1 1/2 to 2 hours. After about an hour, you'll need to replenish the smoke, adding the remaining wood chips on top of the coals.

6. Remove the racks from the fire and wrap them tightly in aluminum foil. Set aside for 30 minutes to 1 hour to rest. Serve at room temperature, or reheat briefly on the grill, off the fire, before serving.


Nutritional Information:

Each serving: 851 calories; 62 grams protein; 2 grams carbohydrates; 1 gram fiber; 64 grams fat; 24 grams saturated fat; 255 mg. cholesterol; 1337 mg. sodium.

Copyright © 2011, Los Angeles Times

Fresh Pasta

Making pasta is easier than you think.
Homemade pasta has a unique taste and a bite not found in any store-bought varieties.


Noodle Basics

Fresh pasta contains only three ingredients: flour, salt, and eggs.

Semolina, a high-protein flour made from Durum wheat, makes better pasta than all-purpose flour. It creates a stronger gluten structure, allowing for more pliable dough.

Salt provides flavor, and the eggs create richer dough, along with binding the dough together.

Olive oil is sometimes added for flavor, or, if the pasta is to be dried, water is used instead of eggs.


Mixing

Kneading the dough creates the important gluten structure that holds the pasta together. Using a stand mixer with a dough hook simplifies the process: just add the ingredients and mix. Kneading by hand takes more effort, but is still quite enjoyable (and a good workout).

Start with a large, clean work surface. Make a mound of the flour and salt with a well in the middle.

Add the eggs to the well, and start stirring with a fork, slowly incorporating all the flour until the dough comes together.

Knead the dough until it is soft and pliable. This might take several minutes.


Rolling

A pasta machine is a pasta maker's best friend. Just follow these tips for flawless dough:

Use the machine for the final kneading. Run the dough through the widest setting on the machine, fold into thirds, and roll again. Continue this process until the dough is shiny and elastic.

Work the dough through the settings of the machine until the desired thickness is reached.

Four hands are better than two: enlisting some help with turning the handle of the pasta machine will make this job much easier.
If you're working with only a portion of the dough at a time, keep the remainder wrapped in plastic to prevent it from drying out.

Rolling by hand works, too, and can easily be done with just a rolling pin and a large work surface.

Just as with a pasta machine, roll the pasta dough flat, fold into thirds, and roll flat again, until the dough is shiny and elastic.

Make sure the dough is in small enough batches to be workable. (Slightly smaller than your fist is a good gauge.) Keep extra dough covered in plastic until you're ready to work with it.

Roll to the final thickness, and form desired shape.


Shaping

Fresh pasta allows you to choose your favorite shape of pasta, in any size you choose.

Any sort of thin, flat pasta is possible when making pasta by hand, including lasagna, fettuccine, or linguine.

Complex shapes, such as penne, spaghetti, or macaroni requite special cutters and attachments added to the pasta machine.

Filled pastas, such as ravioli or tortellini, are perfect for fresh-made pasta. You can fill them with anything you choose, and create the best pairing possible between filling and sauce.

Antipasto Pasta Salad

A delicious pasta, meat and cheese combination with a homemade dressing. It serves a crowd and is great for a picnic.

Ingredients:

1 pound seashell pasta
1/4 pound Genoa salami, chopped
1/4 pound pepperoni sausage, chopped
1/2 pound Asiago cheese, diced
1 (6 ounce) can black olives, drained and chopped
1 red bell pepper, diced
1 green bell pepper, chopped
3 tomatoes, chopped
1 (.7 ounce) package dry Italian-style salad dressing mix
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons dried oregano
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
salt and ground black pepper to taste


Directions:

Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.

In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.
To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.


Nutritional Information:

Amount Per Serving Calories: 451 | Total Fat: 29.1g | Cholesterol: 37mg

Gazpacho

This delicious cold soup is perfect for spring or summer.

Ingredients:

2 Roma (plum) tomatoes, quartered
1 large cucumber, peeled and halved
1 onion, peeled and halved
1 cup green bell pepper, diced
1 (4 ounce) jar diced pimento peppers, drained
2 (12 fluid ounce) cans tomato juice
1/3 cup olive oil
1/3 cup red wine vinegar
1/4 teaspoon hot pepper sauce
1 1/2 teaspoons salt
1/8 teaspoon ground black pepper
2 cloves garlic, minced
1/2 cup croutons
1/4 cup chopped fresh chives


Directions:

In a blender combine one tomato, half the cucumber, half the onion, a green bell pepper quarter, the pimento and 1/2 cup tomato juice. Blend at high speed for 30 seconds to puree the vegetables.

In a large bowl mix the pureed vegetables with remaining tomato juice, 1/4 cup olive oil, vinegar, hot pepper sauce, salt and ground black pepper.

Cover mixture and refrigerate until it is well chilled (about 2 hours).
Meanwhile saute the croutons in oil and add the garlic; transfer to a small bowl.

Place remaining chopped tomato, cucumber, onion and green bell pepper in separate bowls. Serve soup in chilled bowls, garnish with chives, and serve chopped vegetables and croutons as accompaniments.


Nutritional Information:

Amount Per Serving Calories: 167 | Total Fat: 12.9g | Cholesterol: 0mg

Grilled butterflied leg of lamb with olive-fennel tapenade

Total time: 55 minutes, plus 2 hours marinating time

Servings: 6 to 8

Note: Use wine cask chips for this, or oak or cherry. Prepare the tapenade while the meat is marinating.


Grilled leg of lamb

Ingredients:

1 (2 1/2-pound) butterflied leg of lamb

3 to 4 cloves garlic

1 teaspoon kosher salt

Freshly ground black pepper

3/4 cup red wine


Directions:

1. If the lamb has been tied into a roll, untie it and lay it flat, skin-side down. There will be a range of thicknesses to the meat, with some areas fairly thin and some very thick. Slice partway through the thickest portions to allow the meat to lie flat.

2. Slice the garlic into thin slivers. Turn the lamb over so that the skin side is facing up. Use a paring knife to cut slits all over the skin side roughly a half-inch deep and a half-inch apart. Stuff a garlic sliver into each slit (it's easiest if you use the tip of the knife to hold the slit open; don't worry about everything being perfectly neat).

3. Sprinkle both sides of the meat with salt and pepper and place it in a zip-lock bag. Pour the wine over the lamb, press out all the air and refrigerate for at least a couple of hours to marinate.

4. When you're ready to cook, soak about 2 cups of wood chips in water to cover. Light the coals and when the coals are glowing hot, empty them into one side of the grill, banked against the side. Drain the wood chips and place on top of the coals.

5. Pat the lamb dry with a paper towel and place it skin-side down over the hottest part of the fire. Sear the lamb 3 to 5 minutes per side, until browned.

6. Turn the meat again and move it to a cooler part of the grill and cover. Cook 10 minutes on one side, turn and cook about another 10 minutes, until a thermometer inserted into a thick part of the meat reads 115 degrees. That makes about 30 minutes cooking total. After allowing the lamb to rest, this will give you a range of doneness from medium-rare to medium.

7. Remove the meat from the grill and set aside 10 minutes to rest before carving against the grain. Serve with tapenade on the side.


Olive-fennel tapenade

Ingredients:

1/2 pound pitted black olives in brine

2 teaspoons minced garlic

1 1/2 teaspoons fennel seed

1/2 teaspoon red wine vinegar

2 tablespoons olive oil

1/2 teaspoon Pernod

1 tablespoon minced parsley


Directions:

1. Rinse the pitted black olives, shake them dry and place them in the bowl of a food processor.

2. With a mortar and pestle, pound the garlic and the fennel seed into a coarse paste and add it to the black olives along with the vinegar and the olive oil.

3. Pulse into a coarse paste that holds together; add a little more olive oil if the mixture is too dry. Cover tightly and refrigerate until ready to serve.

4. When almost ready to serve, remove from the refrigerator and stir in the Pernod and parsley. Makes 2 cups.


Nutritional Information:

Each of 8 servings: 254 calories; 27 grams protein; 3 grams carbohydrates; 1 gram fiber; 14 grams fat; 4 grams saturated fat; 85 mg. cholesterol; 390 mg. sodium.

Copyright © 2011, Los Angeles Times

Rosemary-crusted porterhouse steaks with red wine sauce

Total time: About 1 hour

Servings: 4

Note: Adapted from "Weber's Charcoal Grilling" by Jamie Purviance.


Red wine sauce


Ingredients:

2 cups low-sodium beef stock
1 cup dry red wine
1/2 cup ketchup
1/4 teaspoon dried thyme
1/4 teaspoon black pepper


Directions:

In a medium saucepan, whisk together the stock, wine, ketchup, thyme and pepper. Bring to a boil over high heat, then lower the heat to medium and simmer until the mixture is reduced to 1 cup, about 30 minutes. Remove from the heat and set aside.


Rosemary-crusted steaks


Ingredients:

2 porterhouse steaks, 1 to 1 1/4 pounds each, about 1 1/4 inches thick, trimmed of excess fat
1 1/2 tablespoons olive oil
2 tablespoons finely chopped fresh rosemary
2 tablespoons kosher salt
1 teaspoon black pepper
Red wine sauce
2 tablespoons butter, cut into two equal pieces


Directions:

1. Coat the steaks on both sides with the olive oil and season evenly with the rosemary, salt and pepper. Let sit at room temperature for 20 to 30 minutes before grilling.

2. Prepare a charcoal fire covering one-half or two-thirds of the charcoal grate (a "two-zone" fire; if using a gas grill, turn flame to high heat). Sear the steaks over the fire, with the lid closed as much as possible, for 6 minutes, turning once and swapping their places as needed for even cooking. Then move the steaks away from the fire ("indirect heat"; if using a gas grill, reduce the heat to medium) and cook until done to your taste, 4 to 6 minutes for medium rare. Remove the steaks from the grill and let rest for 3 to 5 minutes.

3. Bring the sauce to a simmer and whisk in the butter until emulsified. Remove from heat. Carve the steaks and serve warm with the red wine sauce.


Nutritional Information

Each serving: 725 calories; 50 grams protein; 10 grams carbohydrates; 1 gram fiber; 49 grams fat; 19 grams saturated fat; 145 mg. cholesterol; 2,179 mg. sodium.

Copyright © 2011, Los Angeles Times

Mozzarella and Tomato Salad

This quick and easy mozzarella and tomato salad is a fresh and tasty way to begin any meal.


Ingredients:

4 large tomatoes
4 tablespoons olive oil
ground black pepper to taste
10 ounces mozzarella cheese, thickly sliced
8 leaves fresh basil, torn into strips


Directions:

Chop tomatoes in half, then slice finely; arrange on four plates. Trickle a tablespoon of olive oil over each serving, and sprinkle with black pepper. Lay slices of cheese over tomatoes, and strips of basil over cheese. Cover with plastic wrap, and refrigerate for 30 minutes before serving.


Nutritional Information:

Amount Per Serving Calories: 332 | Total Fat: 25.2g | Cholesterol: 45mg

Garlic shrimp with grilled tomatillo sauce

Total time: 25 minutes

Servings: 2 to 4


Ingredients:

1/2 pound cleaned, peeled large tail-on shrimp

Olive oil

1 small clove garlic, pressed through a garlic press

Salt, pepper

3/4 pound tomatillos, each cut into six wedges (eight if the tomatillos are large)

4 green onions

1 small serrano chile

1/8 teaspoon freshly ground cumin

1 teaspoon chopped fresh oregano leaves


Directions:

Tortillas

1. Heat a grill over medium-high heat. In a medium bowl, toss the shrimp with 1 tablespoon olive oil, the garlic, one-fourth teaspoon salt and a pinch of black pepper. Allow to marinate while the tomatillos, onions and chile are grilled.

2. In another medium bowl, toss the tomatillo wedges with just enough olive oil to coat, and season to taste with salt and pepper. Grill the wedges until charred and crisp-tender, about 2 1/2 minutes on each side. Place them in a large bowl, and set aside in a warm place.

3. Lightly brush the green onions and the serrano chile with a little olive oil. Grill until tender and charred on all sides, about 2 minutes. Remove from the heat and set aside until cool enough to handle. Slice the onions crosswise into 2-inch pieces and add to the tomatillos. Halve the chile and remove the seeds, then chop and add to the tomatillos. Toss and season to taste with salt and pepper.

4. Grill the shrimp just until cooked through (they will be opaque, firm and pink), 1 1/2 to 2 minutes on each side. Remove the shrimp from the grill and toss them in the bowl with the tomatillos along with the cumin and oregano. Serve with grilled tortillas.

Each of 4 servings: 107 calories; 10 grams protein; 6 grams carbohydrates; 2 grams fiber; 5 grams fat; 1 gram saturated fat; 84 mg. cholesterol; 246 mg. sodium.

Copyright © 2011, Los Angeles Times

Strawberry Lemonade

Ingredients:

1 (12 fluid ounce) can frozen lemonade concentrate, thawed
4 1/2 cups water
1 (10 ounce) package frozen strawberries, partially thawed


Directions:

In a large pitcher, mix together lemonade concentrate and water. Stir in strawberries.


Nutritional Information:

Amount Per Serving Calories: 89 | Total Fat: 0.1g | Cholesterol: 0mg