Recipe By: Chef JJ’s Back Yard
Serving Size: 8
Ingredients:
2 cups sugar
2 cups dry white wine
2 cups water
Zest strips from 1/2 orange
Zest strips from 1/2 lemon
1 cinnamon stick, broken in half
1 vanilla bean, split lengthwise
1 teaspoon allspice, whole
1 teaspoon pink peppercorns, whole
Directions:
In a medium saucepan, combine the sugar, wine, water, orange and lemon zests, cinnamon stick, allspice, peppercorns and vanilla bean and bring to a boil, stirring to dissolve the sugar.
Boil over moderate heat until the syrup thickens to the consistency of maple syrup and registers 220° on a candy thermometer, about 10 minutes. Let cool to room temperature, then refrigerate until chilled.
This recipe was featured in our Pizza class on January 24, 2012
Recipe by: Chef JJ’s Back Yard
Servings: 4
Ingredients:
2 tablespoons Vanilla Sky balsamic vinegar
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard
1 tablespoon juice from blood oranges
2 teaspoons juice from minneola oranges
1/3 cup olive oil or blended oil
Directions:
Whisk all ingredients until well combined.
This recipe was featured in our Pizza class on January 24, 2012
Recipe By: Chef JJ’s Back Yard
Yield: 16 ounces
Ingredients:
1 ounces olive oil
2 cloves garlic, minced
1/2 teaspoon oregano, fresh
1/2 teaspoon basil, fresh
1/2 teaspoon crushed red pepper
10 ounces white wine
16 ounces ground peeled tomatoes
1/2 teaspoon salt
1 teaspoon sugar
Directions:
1. Place olive oil in stock pot. Heat oil over indirect heat for 1-2 minutes until hot. Add garlic and spices and herbs, stir to distribute ingredients in oil. Cook 3-5 minutes to release flavors into the oil. Garlic should begin to turn golden but not burn.
2. Deglaze pan with the wine and mix well. Reduce liquid by 50%. Add tomatoes; cook stirring frequently. When mixture begins to simmer, cook for approximately 10 minutes. Add salt and sugar to sauce. Stir until incorporated and not grainy. Remove from heat and cool. Store refrigerated until ready to use.
This recipe was featured in our Pizza class on January 24, 2012
Recipe By: Chef JJ’s Back Yard
Serving Size: 5
Ingredients:
Rib Marinade
1/2 cup plain yogurt
1 garlic cloves, minced
1 1/2 teaspoons finely grated fresh ginger
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
1/8 teaspoon ground cardamom
1/8 teaspoon cayenne pepper
1/8 teaspoon ground turmeric
Salt and freshly ground pepper
Vegetables:
1 1/4 lbs. vegetables, we used rutabaga and butternut squash
Salt and freshly ground pepper
1 tablespoon vegetable oil
1/2 large onion, finely chopped
1 garlic cloves, minced
1/2 teaspoon minced fresh ginger
2 1/4 teaspoons garam masala
3/4 teaspoon pure chile powder
1/4 teaspoon cayenne pepper
17 1/2 ounces peeled tomatoes, finely chopped, juices reserved
Pinch of sugar
beer, as needed
1/2 cup heavy cream
Directions:
1. In a large glass or stainless steel bowl, combine the yogurt, garlic, ginger, cumin, coriander, cardamom, cayenne and turmeric. Season with salt and pepper.
2. Add the ribs to the marinade, turn to coat and refrigerate overnight.
3. Preheat the egg to 225 F using indirect heat. Remove the ribs from the marinade; scrape off as much of the marinade as possible. Cook for 6 hours using desired smoke. Then cook at 300 F using indirect heat for another 6 hours in a pan filled with the beer of your choice. Transfer to a cutting board and let rest for up to an hr.
4. In a large heavy bottomed pan, heat the remaining 2 tablespoons of oil until shimmering. Add the onion, garlic and ginger and cook over moderate heat, stirring occasionally, until tender and golden, about 8 minutes. Add the garam masala, chile powder and cayenne and cook, stirring, for 1 minute. Add the tomatoes with their juices and the sugar and season with salt and pepper. Cover partially and cook over moderate heat, stirring occasionally, until the sauce is slightly thickened, about 20 minutes. Add the cream and cook over low heat, stirring occasionally, until thickened, about 10 minutes longer.
5. Cut the veggies into bite sized pieces. Toss in the sauce and roast using indirect heat at about 350 F until veggies are tender. Serve with any additional sauce and the ribs.
This recipe was featured in our Ribs class on January 10, 2012
Recipe By: Chef JJ’s Back Yard
Serving Size: 6
Ingredients:
1 tablespoon unsalted butter
1 medium onions, thinly sliced
3/4 teaspoon finely chopped garlic
1 imported bay leaves
1/8 teaspoon freshly grated nutmeg
Coarse salt and freshly ground pepper
1/2 cups heavy cream
1/4 cup milk
1/2 cup freshly grated Asiago cheese (about 3 ounces), preferably aged
1/2 cup plain dry bread crumbs
1 tablespoon extra-virgin olive oil
1 1/4 lbs. medium Idaho potatoes, peeled and sliced lengthwise 1/8 inch thick
Directions:
Preheat the grill to 400°. Melt the butter in a large heavy saucepan. Add the onions and cook over high heat, stirring, until golden, about 8 minutes. Add the garlic, bay leaves, nutmeg, 1 tablespoon coarse salt and 3/4 teaspoon pepper and cook for 30 seconds. Add the heavy cream and milk and bring to a boil. Remove from the heat, cover, and let stand for 5 minutes.
In a medium bowl, toss the cheese with the bread crumbs, olive oil, 1/4 teaspoon coarse salt and 1/4 teaspoon pepper.
Remove the bay leaves from the onion mixture. Put the sliced potatoes in a large bowl, add the onion mixture and toss gently. Spread half of the potatoes and liquid in a 2-quart nonreactive baking dish and sprinkle 2/3 cup of the cheese bread crumbs over the top. Cover with the remaining potatoes and press firmly to pack them down. Spoon the remaining liquid over the potatoes and cover with the remaining bread crumbs.
Bake using indirect heat for about 1 hour, or until the potatoes are tender and the top is golden; if they brown too quickly, loosely cover the dish with foil.
This recipe was featured in our Ribs class on January 10, 2012