Perfect Pork Ribs

The best part of summer holidays - aside form the sunshine and hot weather - is the prominent role of the grill. In the days beforehand, you can find some really excellent deals on meat. For Memorial Day, we were back in Wisconsin and returned with some brats. For Father's Day, we scored some serious duck breast. As Independence Day approached, we picked up an amazing load of ribs.

A small sampling of  our recent rib purchase, pre-seasoned and ready to grill

Just in time for your Independence Day cook out, here is the best pork barbecue sauce ever, followed by some basic grill instructions.

For the Sauce, you will need

:

Salt

Sugar

White Wine Vinegar

Apple Juice

1 Lemon, Juiced

2 Jalapenos, Coarsely Chopped

Golden Raisins

All you need for perfect sauce

You will also need a blender. My counterpart is partial to the immersion blender.

In your blender cup, add several handfuls of raisins and the 

jalapenos and blend until thick and coarse. 

Raisins and jalapeno make a sweet-spicy pork glaze

Proceed to add in small quantities the remaining ingredients, blending and tasting until you have a smooth sauce that is spicy and tangy and sweet.

Blend well

Prepare the Grill

My counterpart is also partial to the charcoal grill, and the small ones work out well for us.

First, line the grill and the lid with heavy duty aluminum foil. This will help conduct the heat and will make clean up much easier.

Line the grill with foil and crease it

Also line the lid

Using more foil, create a small shallow pan for water. This will create a water bath that will help control heat levels and prevent the meat form drying out. You can also purchase these in the store in packages of 3 for about $2.50, but it is also pretty easy to make your own.

Fold in the edges of your foil to create a rim

Fold up the edges again making a wider fold. These are your sides.

Pinch the corners together

Here is your water bin

Place it inside the grill on the lower grate and add water.

It really holds water

To protect the flavor of the meat, start the charcoal in a separate fire-safe container, like a charcoal chimney pictured below. 

To prevent the lighter fluid from tainting your meat, start the charcoal outside the grill

Let the lighter fluid burn off and the fire die down and then add the smoldering coals to the grill.

Hot coals but no flame

To get a nice smoke, ad some wood chips. If you have trees in your yard, select some green branches as they will create a highly desirable smoke that will add to the flavor of the meat without burning too hot and charring the exterior. Wood smoke contains some trace minerals, like chromium and iron, which are transferred to the meat while it smokes. Smoking the wood also releases the naturally-occurring sugars, called cellulose, which mingle with the rendering fat and help form the meat glaze.

Remove leaves

Add the top grate and cover until some smoke has built up inside the grill.

Mmmmmmm smoke

Grilling the Meat

Place your meat in the cool end of the grill, away from the direct heat of the charcoal and over the water bath. 

Have a spray bottle of apple juice on hand. This will keep the meat moist and will also help a nice grill glaze form on the meat. Place the cover on the grill and relax.

The best grill results come from slowly cooking the meat over low heat. Periodically, you will want to check on things to add more wood chips, moisten the meat with apple juice, and to make sure that there are no flames.

While cats are very good at detecting when meat is ready to eat,

we still recommend the meat thermometer

As the meat is smoking, you will also want to introduce the sauce. My counterpart gets good results from using a squeeze bottle he picked up at the green Bay 

Restaurant

 Supply store, but you can also use an old ketchup or mustard bottle that has been well cleaned.

Smoke the meat until it is heated through. The most reliable method of determining this is still the meat thermometer.

If you are grilling vegetables, use a separate grill. The grills we used can be found at Wal-Mart and run about $10.

Cut the ribs apart and serve with more sauce.

Mary Bakes Potato Bread

After a series of increasingly bad dinners that culminated with me being assured that I never actually have to cook ever again, I decided to return to more familiar kitchen terrain, and today I am baking bread.

I learned how to bake bread at my mother's bosom. It was Green Bay WI in the 1970's and grocery stores didn't have bakeries and she had seven mouths to feed on one income. Making bread at home was cost effective and probably more convenient than buying it. Later, when she re-entered the workforce and there was less time and more money, we would frequent the Dolly Madison outlet off of East Main in what is now known as the Three Corners neighborhood. But before such cushy times, I remember a childhood full of a different type of comfort - the smell and taste of home made bread.

This was also before bread machines, and my mother made her bread by hand. I follow this practice even with such modern conveniences as the Kitchen Aid (complete with dough hook) in the house. What I learned from my mother is that it's not just about the finished product. I learned that bread is about family, and that a lot of love goes into it. Bread is also about the process. And the process you follow shapes the end result.

I also learned that dough feels good. I learned this when I was four. Making bread was a family ritual shared by me, my mom, and eventually my younger sisters while my dad was at work and my older brother and sister were at school. Only we younger ones got to punch down the warm dough after the first rise and help knead out the air created by the yeast. And once the bread had baked, only we got slices of still-steaming bread covered with Mom's home made jelly, often made with fruit growing wild in our back yard.

Mis en place

While my mom made a very nice, hearty loaf of white - and then later whole wheat - bread, I make potato bread. I use the Joy of Cooking recipe as my guide. Bread is one of those things that, because it so hands-on, absorbs the energy you put into it. If you knead the dough to work out your anger and frustration, the dough won't rise properly. You also get better results from your yeast when the moon is full. And, all ingredients should be at room temperature when you start as cold eggs or milk will result in sluggish yeast. For potato bread, the type of spud you use also has an impact based on the starch content. I get results that I like best with red potatoes. They have a strong potato flavor and are not too starchy.

Sweating eggs are still too cold

Buttermilk Potato Bread

3/4 cup mashed potatoes, still warm

1 stick very soft butter

4 tsp active dry yeast

2 cups buttermilk

2 large eggs, lightly beaten

2 tbsp sugar

2 1/2 tsp salt

about 6 1/2 cups flour

I'll start with reheated left-over mashed potatoes if we have any. If not, I'll make my own. a couple of good-sized potatoes should be enough. I don't usually measure them out but then add enough flour at the end to make it work. I also season the potatoes with salt, pepper, butter, cream, and herbs.

Using a large bowl, mix the softened butter into the potatoes until fully integrated. Add the yeast, buttermilk, egg, sugar, and salt.

NOTE:

If you don't have buttermilk on hand - I know I never do - you can make your own by adding a couple of dashes of a light vinegar - not Balsamic - to regular milk.

Regular milk

Add some vinegar to curdle slightly

Add the first three cups of flour and blend in with a spatula or wooden spoon. Once integrated, begin adding the remaining flour one cup at a time. After for or five cups of flour have been added, you'll need to give up the utensils and mix by hand. This is a wonderful experience. If the dough is still sticky after all the flour has been added, add a little more until the dough is smooth and elastic.

Smooth and elastic dough

Once it's the right texture, shape it into a ball and place it in an oiled bowl, flipping it to coat with the oil. Cover with a towel and leave it alone to rise until it has doubled in size, about an hour or so. This can be done at room temperature. However, if  the various factors cited above prevent you from getting a rise out of the dough, place it in a warm oven (175 or lower) with the door ajar.

Doubled in size

Once the rise is complete, knead out the air, using additional flour if the dough becomes sticky. Shape the dough into two loaves and place into greased loaf pans with any seams or creases facing down. I am partial to Pyrex glass pans as the glass provides an even baking temperature and creates a nice crust. I also recommend using the full 8- or 9-inch loaf pans rather than mini-loaf pans for a yeast bread.

Cover and let rise again, keeping an eye on things as this rise is usually quicker - about 45 minutes or less.

Bake at 375 for 45 minutes to an hour, depending on how your oven behaves. Pay attention to things after the first 30 minutes. Things baked in my oven tend to develop a dark outer crust before the insides are completely cooked. When the upper crust is just about the right color, I cover the loaves with foil until the rest of the bread catches up. Once I see a golden brown crust forming on the bread in the pan (I can see this because I'm using Pyrex), the bread is done.

Fresh from the oven

Cool in the pans on a wire rack for at least 30 minutes before cutting a piping hot slice, slathering it in butter, and enjoying thoroughly.

Mary Cooks: Chicken with Roasted Lemon, Green Olives and Capers

Experiences that engage multiple senses make solid and lasting memories. This is part of the reason why a certain smell or taste can evoke vivid childhood experiences. It's also part of why eating and family meals are so important. And, it's part of what led to Monday's dinner. As I was perusing recipes on epicurious.com , I came across this. Even though lemon + olives + capers = a very bitter sauce, the recipe reminded me so much of the food I had in Milan, I suffered a wave of nostalgia so strong that, against all reason, I decided this was the dish to make for dinner. So, without further ado, I present Monday's dinner:

Chicken with Roasted Lemons, Green Olives, and Capers

Mis en place

Roasted Lemons

12 thin lemon slices (from 2 lemons) -

I used a single lemon and got 8 thin slices

Olive oil

Preheat oven to 325°F. Line baking sheet with parchment paper. Arrange lemon slices in single layer on prepared sheet. Brush lemon slices with olive oil; sprinkle lightly with salt. Roast until slightly dry and beginning to brown around edges, about 25 minutes. (Lemons can be made 1 day ahead. Transfer to container. Cover; chill.)

Roasted lemon slices

Chicken

4 large skinless boneless chicken breast halves -

I used thighs and cut them into bite-sized pieces. After the unfortunate cashew chicken from last week, everything is in bite-sized pieces. If it looks the same, it cooks the same. Which means: for even cooking, make sure everything is cut the same size.

All purpose flour

5 tablespoons olive oil -

I used half for my meat and the other half for some veg

1/2 cup sliced pitted green Sicilian olives or other brine-cured green olives

2 tablespoons drained capers

1 1/2 cups chicken stock or canned low-salt chicken broth

1/4 cup (1/2 stick) butter, cut into 4 pieces -

I totally left this out

3 tablespoons chopped fresh parsley -

I substituted cilantro

I also added a vegetable medley consisting of:

1/2 white onion, diced

1 red bell pepper, diced

1 jalapeno, diced

1 small zucchini, cut into matchsticks

1 large clove garlic

Before you even start cooking, prep the veg. Then, on a separate cutting board, prep the meat. Remember that the veg to meat ratio should be about 5:2.

Still not enough veg, but an improvement over last week

Sprinkle chicken with salt and pepper. Dredge chicken in flour to coat both sides; shake off excess.

I sprinkled salt, pepper, and flour on my chicken bites and tossed it all together to coat.

Heat 5 tablespoons oil in heavy large skillet over high heat. Add chicken and cook until golden brown, about 3 minutes per side. Stir in olives and capers. Add stock and bring to boil, scraping up browned bits from bottom of skillet. Boil until liquid is reduced to syrup consistency, turning chicken over after 3 minutes, about 5 minutes.

Reading this passage, it sounds like if you flour your meat and then add stock to it as it cooks, you will get meat simmering in a beautiful sauce. This is a blatant fallacy.

The sauce will separate as soon as you remove the heat. Which mine did

. 

Magic sauce

While the chicken was cooking, I heated a separate pan for my veg. The onion, peppers and garlic will all cook at about the same speed. The zucchini cooks quicker, even in larger pieces, so I let everything else cook for about 7 minutes before I added it to the mix.

Note that the veg will cook down to about half the original volume

 I also started a pot of pasta.

Three pans on the stove top and something roasting in the oven - that's very chefy

Add butter, roasted lemon slices, and 2 tablespoons parsley; simmer until butter melts and chicken is cooked through, about 2 minutes. Season with salt and pepper. Transfer to platter. Sprinkle with remaining 1 tablespoon parsley.

OK, so I skipped the butter, but did add the roasted lemon and cilantro and let it simmer until the pasta cooked. The sauce separated and had to be reconstituted with a little cream and some additional stock. Gareth topped it off with a hard cheese.

The finished product. Even cheese can't save this dish.

Now, here's where I have to say that some recipes are just not good ideas. This might be one of them. While it was only marginally edible, Gareth could see the direction I was trying to go with this. There are several fundamental things wrong with this recipe that need to be addressed for any level of success:

1. The lemons. Lemon zest and lemon juice are both very good things in a sauce. Actual lemon slices? Not so much. On his third bite, my counterpart got a lemon slice in his mouth and was unable to continue.
2. The capers. They are pungent. They are vinegary. They are bitter. There are really only two dishes in which capers will really work: a bagel with lox, and pate. Both contain other strong flavors for which the caper is a counterpoint, and both contain a high volume of dairy. Unless you;re using a quart of cream, leave the capers out of it.
3. The sauce. There is no magic sauce that thickens in the cooking process because the meat is coated with flour. This is really cooking code for "lazy-ass sauce". Whenever you see cooking instructions like this, just break out your medium sauce pan and make a roux like you're supposed to. 

So, Monday's dinner was not exactly a success. But it wasn't a complete failure, either. I learned a little more about food and cooking. Plus we both had a pretty good laugh.