Back To Basics

We love making ribs for all occasions:  casual neighbourhood get-togethers, weekday dinners, and birthday celebrations.  Who doesn’t love a tender rack of ribs?!  For some time, Ted has been tinkering with a design for a “rib roaster” to make barbecuing ribs even easier.  We’ve tested out several prototypes, and now the final Broil King rib roaster is in production.  Because of the tight seal on this cast iron vessel, all the moisture is locked in and the ribs get more and more tender.  On Saturday we coated a few racks of pork ribs with a homemade rub, arranged them in the rib roaster, set them on the barbecue on LOW and went skiing for 3 hours. When we came back all that was left to do was to lay them on the grill, coat them with some barbecue sauce, and let the sauce glaze the ribs.

Savoury and Sweet Rib Rub

1 teaspoon coriander seeds

1 teaspoon cumin seeds

1 teaspoon fennel seeds

1 teaspoon ancho chili powder

1 teaspoon mustard powder

1 teaspoon oregano

1 tablespoon sweet paprika

1 teaspoon freshly ground black pepper

1 teaspoon kosher salt

pinch chipotle chili powder

3-4  tablespoons brown sugar

Place the coriander, cumin and fennel seeds in a small pan and toast over medium heat until very fragrant.  Transfer to a mortar and crush with pestle until finely ground.  Combine all the ingredients in a small bowl and mix well.  Rub all over the ribs.  

While we were preparing the rub, Sam and Eric pulled together a delicious batch of macaroni and cheese, the perfect accompaniment. 

Macaroni and Cheese

 

Kosher salt

1 pound macaroni

¾ cup unsalted butter

6 tablespoons flour

2 shallots, minced

1 bay leaf

1 teaspoon dried thyme or 1 tablespoon chopped fresh thyme

4-1/2 cups milk , heated

1 tsp. freshly ground black pepper

Pinch nutmeg

6 cups (1 lb.) finely shredded sharp Cheddar

For the topping:

1-1/4 cups coarse breadcrumbs

2 Tbs. unsalted butter, melted 

Heat the oven to 375°F. Bring a large pot of salted water to a boil and add the macaroni; cook until just al dente and drain well.  Rinse with cold water to stop cooking.  

 Melt the butter in a large heavy dutch oven over medium heat. Add the flour, shallot, bay leaf and thyme.  Cook over medium-low heat for 2 to 3 min., stirring constantly.  Slowly whisk the heated milk into the roux until thoroughly combined. Raise the heat to medium high; whisk constantly until the mixture boils. Simmer for 3 to 4 minutes, stirring constantly, until thickened. Lower the heat and continue simmering for about 10 minutes, stirring constantly. Add 2 tsp. salt, the pepper, nutmeg, and shredded cheese, stirring until the cheese is just melted.

Add the pasta to the cheese sauce and stir well.  To save dishes you may bake it in this vessel, or butter a casserole dish and transfer the mixture.  Toss the breadcrumbs with the melted butter and spread them over the casserole. Bake until sizzling and lightly browned on top (cover with foil if the top browns too quickly), about 40 minutes.

Meanwhile, back in the city, Kris was preparing a rib dinner for Mark’s birthday.  Her side dishes included coleslaw and a delicious grilled vegetable salad.

Grilled Vegetable Salad with Parmesan cheese and Toasted Hazelnuts

The greens in this salad, a mixture of spring greens, water-cress , fresh basil and broccoli and radish sprouts,  pack a powerful punch of flavour. Topped with the winning combination of caramelized grilled vegetables, top quality Parmesan cheese (we use Parmigiano- Reggiano) and toasted hazelnuts, this salad could be a meal in itself.

2 zucchinis, trimmed and cut into ½ inch slices

1 yellow pepper, cored, seeded and cut into quarters

1 orange pepper, cored, seeded and cut into quarters

1 red pepper, cored, seeded and cut into quarters

1 fennel bulb, trim top and cut into 4 slices

1 spanish onion, cut into 4-5 thick slices

1 head radicchio, quartered

3 tbsp olive oil

Salt and black pepper

1 tbsp balsamic vinegar

Sadly, the birthday boy was put to work on his birthday

4 cups mixed greens

1 cup watercress

1 cup basil leaves

½ cup broccoli and radish sprouts

1 tbsp balsamic vinegar

2 tbsp hazelnut oil

100 gram piece of Parmesan cheese, shaved

1/3 cup hazelnuts, toasted

1 tbsp extra virgin olive oil

Preheat barbecue on HIGH for 5 minutes, then reduce heat to MEDIUM. Meanwhile clean and cut vegetables into desired size. Brush vegetable pieces on all sides with oil, using a silicone brush. Place on grids and grill for about 2 -3 minutes per side. Transfer to a platter, drizzle with balsamic vinegar and sprinkle with salt and pepper.

Combine mixed greens, watercress, basil leaves and sprouts in a large salad bowl. Toss with balsamic vinegar and hazelnut oil. Arrange greens on a large platter and place grilled vegetables on top of the greens.  Garnish with toasted hazelnuts, shaved Parmesan cheese and drizzle with a little extra virgin olive oil.