Death Of Notes : Simply Recipes Food and Cooking Blog

Boil-n-Bake Baby Back Ribs – Crime Against Nature, Or Just Guilty of Being Delicious?

Here’s what I know: I took some baby back ribs, simmered them for an hour in a flavorful liquid, glazed them in sauce, roasted them in the oven for about half an hour, and they looked and tasted really good. I also know these boil-n-bake baby back ribs would be great at any party, preferably a Super Bowl party (during which the Giants win the game).

Here’s what I don’t know: Why so many people will lose their minds over the fact that I boiled these ribs. They’ll say it’s a crime against nature, and that these are just not the same as baby backs slowly roasted over smoky coals for hours and hours. Well, duh.

These aren’t meant to replace, or even compete with, a traditionally barbecued version. This is simply a fast and tasty alternative method for having a nice stack of ribs appear on your snack table. Seriously, what’s the problem?

This is one of those recipes where I don’t want or expect you to use the same stuff I did. This is more about the quick and dirty method than any specific ingredients. I would make sure the simmering liquid is very well salted, and have a decent amount of acid and spice, but other than that, anything goes.

As far as the glaze, I just threw a bunch of stuff in a mixing bowl, in a sort of stream of saucy consciousness, but very much enjoyed the results. Chinese 5-spice is wonderful with pork, and created a beautifully aromatic base for the sweet, sour, and spicy sauce.

By the way, if it looks like I was a little short on sauce, I was, but made a little more while they were roasting, and it was fine. The amounts below will give you plenty for a rack of baby back ribs. I hope you give this a try soon. Enjoy!

Ingredients:

1 slab baby back ribs

2 1/2 quarts cold water

1/2 cup rice vinegar

6 cloves crushed garlic

1/2 onion, chopped

2 tbsp kosher salt (less if using fine salt)
1 tbsp Chinese 5-spice

1 tsp red chili flakes

2 bay leaves

For the glaze:

1 1/2 tbsp soy sauce

1 1/2 tbsp rice vinegar

1 1/2 tbsp ketchup

1 1/2 tbsp Dijon mustard

1 1/2 tbsp honey

1 1/2 tbsp brown sugar

2 tsp sambal chili paste, or to taste

1/2 tsp Chinese 5-spice

Boil-n-Bake Baby Back Ribs – Crime Against Nature, Or Just Guilty of Being Delicious?

Ingredients:

1 slab baby back ribs

2 1/2 quarts cold water

1/2 cup rice vinegar

6 cloves crushed garlic

1/2 onion, chopped

2 tbsp kosher salt (less if using fine salt)
1 tbsp Chinese 5-spice

1 tsp red chili flakes

2 bay leaves

For the glaze:

1 1/2 tbsp soy sauce

1 1/2 tbsp rice vinegar

1 1/2 tbsp ketchup

1 1/2 tbsp Dijon mustard

1 1/2 tbsp honey

1 1/2 tbsp brown sugar

2 tsp sambal chili paste, or to taste

1/2 tsp Chinese 5-spice

Balsamic Beurre Noir – A Black Butter Sauce Any Femme Fatale Would Love

It’s too bad I didn’t go to film school. If I had, I could have done a clever play on the film noir genre for this balsamic beurre noir recipe.

Of course, it would have been done in black and white, and featured a chain-smoking, fishnet stocking-clad femme fatale who would eventually double-cross me after a few extended close-ups of spinning ceiling fans. But, I didn’t, so all you get is this plain old video for an incredibly easy and delicious, garlic-spiked, balsamic butter sauce.

The name is going to confuse a few culinary students out there. Technically, a “beurre noir” refers to a sauce where the butter is cooked until it turns a very dark brown, almost black color. I’m using the term “beurre noir,” as one would use “beurre blanc,” a butter sauce made with reduced white wine, or “beurre rouge,” one made with red wine. The technique is identical for these types of sauces, and we just change the name depending on the color.

For you guys out there looking for Valentine’s Day recipe ideas, you can’t go wrong with this very sexy sauce. Everyone knows cooking dinner for your sweetheart on V-Day is way more romantic than taking her out, and you really can’t beat the old home field advantage for these occasions. You don’t have to hire a private dick to figure that one out.

Anyway, I hope you give this a try soon. Rent some classic film noir, grill up some meat or fish, and spoon over this dark, dangerous, and deeply delicious sauce. Enjoy!

Ingredients for 2-3 portions:

2 tsp melted butter

1 sliced garlic clove

1/3 cup aged balsamic vinegar

1 tsp minced red chilies

1/2 tsp tomato paste

salt and pepper to taste

2 tbsp unsalted butter

Balsamic Beurre Noir – A Black Butter Sauce Any Femme Fatale Would Love

Anyway, I hope you give this a try soon. Rent some classic film noir, grill up some meat or fish, and spoon over this dark, dangerous, and deeply delicious sauce. Enjoy!

Ingredients for 2-3 portions:

2 tsp melted butter

1 sliced garlic clove

1/3 cup aged balsamic vinegar

1 tsp minced red chilies

1/2 tsp tomato paste

salt and pepper to taste

2 tbsp unsalted butter

Sloppy Toms – This Sandwich Has a Great Personality

I was so excited I’d been able to make such a fine Sloppy Joe with ground turkey instead of the usual beef, that I didn’t even consider its unsightly appearance as I ate. It wasn’t until later, as I edited the footage and photos that I realized this was not an attractive dish.

Even the best looking Sloppy Joe is a homely plate of food, but this was made even more so by the pale turkey meat. As I mentioned in the video, I believe a more thorough browning of the onions would have helped the color, and I will test that theory the next time I make this.

In fairness, it did look a little better in person, and the taste and texture were exactly as I had hoped. It tasted enough like a traditional beef Sloppy Joe to provide that satisfying comfort food fix, yet seemed much lighter.

Superficial beauty aside, this made for a very enjoyable lunch, and kept warm in a slow cooker, could also work very nicely for a Super Bowl party. I hope you give it a try soon. By the way, thanks to Me.Eat.Food for inspiring today post title! Enjoy!

Ingredients for 6 Portions:

2 tbsp butter

1 onion

salt and pepper to taste

1 1/4 pounds ground turkey plus 1/2 cup cold water

3/4 cup ketchup

1 1/2 tbsp brown sugar, or to taste

cayenne to taste

1/2 tsp Worcestershire sauce

1/2 tsp unsweetened cocoa
1 1/2 cup water, or as needed

1/3 cup chopped green onions

1/2 cup shredded white cheddar cheese

View the complete recipe

Sloppy Toms – This Sandwich Has a Great Personality

Ingredients for 6 Portions:

2 tbsp butter

1 onion

salt and pepper to taste

1 1/4 pounds ground turkey plus 1/2 cup cold water

3/4 cup ketchup

1 1/2 tbsp brown sugar, or to taste

cayenne to taste

1/2 tsp Worcestershire sauce

1/2 tsp unsweetened cocoa
1 1/2 cup water, or as needed

1/3 cup chopped green onions

1/2 cup shredded white cheddar cheese

A Buffalo Wing Sauce-Stained Spoiler: Giants to Win Super Bowl XLVI

As promised, here’s my official Super Bowl XLVI prediction, using Buffalo chicken wing bones! The game will feature the heroic New York Giants vs. the despised New England Patriots, and while I’m sure you would have enjoyed the game anyway, just think how much more fun you’re going to have winning all this easy money too.

The best thing about using bones to predict the winner is not having to waste time gathering information, analyzing game plans, and considering any actual facts.

No, all the talking haircuts on TV can do that, I’m sticking with this time-tested, definitely-not-an-obvious-joke method. By the way, the fact that the "N" is backwards makes this even more of a sure thing. Why? Don't worry about it.

On a personal note, Michele and I were at Candlestick Park yesterday for the NFC Championship Game! The weather was dreadful, but the old ball yard was rocking, and the game turned into an epic defensive struggle that I’m glad we got to see in person. Go Giants! Enjoy!

A Buffalo Wing Sauce-Stained Spoiler: Giants to Win Super Bowl XLVI

The best thing about using bones to predict the winner is not having to waste time gathering information, analyzing game plans, and considering any actual facts.

Predicting a Super Bowl Prediction

I’ve received so many emails asking whether or not I’m doing my Super Bowl prediction this year, using Buffalo chicken wing bones. As you may know, we shocked the world last year with our absolutely spot-on prognostication that the Packers would win, cover the spread, and that the score would exceed the over/under line.

Well, great news! As soon as the teams are set, I’ll will toss the bones, and the rest will be up to you. And by “rest” I mean withdrawing your kid’s college funds and betting it all on the game. Stay tuned!

*For those of you that doubt the prodigious prognosticating power of these puny bones, I welcome you to feast your eyes on last year’s prophecy. Scoreboard!

Predicting a Super Bowl Prediction

*For those of you that doubt the prodigious prognosticating power of these puny bones, I welcome you to feast your eyes on last year’s prophecy. Scoreboard!

Broiled Herb-Crusted Salmon – Stop Staring at the Seafood Case, You’re Making the Fishmonger Nervous

I don’t generally talk to strangers – heck, I barely speak to my friends – but once in a while I’ll see someone staring so cluelessly at the fish case in the grocery store, that I just have to jump in and offer them some unsolicited advice – usually suggesting a recipe like this broiled herb-crusted salmon.

This method of broiling salmon, with its simple to make mayonnaise-based crust, produces a magnificently moist and flavorful piece of fish. It can be varied a thousand ways, and other than the actual mayonnaise, literally every other ingredient is optional.

I love the combination of tarragon and Italian parsley, but I’ve used herbs like basil and thyme, which worked wonderfully as well. As far as the fish goes, a center-cut salmon filet is a perfect thickness for this, but other similarly shaped seafood will work.

So, if you happen to be one of those people who get that deer in the headlights look when choosing seafood at the store, I hope you give this great recipe a try. Enjoy!

Ingredients for 2 Servings:

2 (8-oz) center-cut salmon filets

salt and pepper to taste

1 garlic clove, sliced

1/4 tsp kosher salt

1 tbsp chopped tarragon

1 tbsp chopped Italian parsley

1 tsp Dijon mustard

3 tbsp mayonnaise

pinch of cayenne

1 tsp fresh lemon juice, or to taste

Broiled Herb-Crusted Salmon – Stop Staring at the Seafood Case, You’re Making the Fishmonger Nervous

So, if you happen to be one of those people who get that deer in the headlights look when choosing seafood at the store, I hope you give this great recipe a try. Enjoy!

Ingredients for 2 Servings:

2 (8-oz) center-cut salmon filets

salt and pepper to taste

1 garlic clove, sliced

1/4 tsp kosher salt

1 tbsp chopped tarragon

1 tbsp chopped Italian parsley

1 tsp Dijon mustard

3 tbsp mayonnaise

pinch of cayenne

1 tsp fresh lemon juice, or to taste

Baked Buffalo Chicken Dip – Don’t Bet the Ranch this Super Bowl

Arguing about what salad dressing is more appropriate for a baked Buffalo chicken dip recipe is kind of like debating about which shoes to wear with that Hawaiian shirt. Still, to some of us (and by “us,” I mean people from Western New York), these kinds of things are important.

No one can explain why, but for whatever reason, deep-fried chicken wings coated in hot sauce, taste really good dunked into creamy blue cheese dressing. However, despite this if-it’s-not-broke-don’t-fix-it dipping sauce, people started serving Buffalo wings with Ranch dressing. I’m not sure why, but assume it was some type of strong-arm tactics by the buttermilk industry. Those bastards.

I’m not saying that chicken wings dipped in Ranch are terrible; I’m just saying that the sharper, saltier tang of blue cheese dressing works much better. That goes for the classic hot wings, as well as when this iconic recipe is in dip form.

As I joked about in the video (it wasn't a joke), you can’t keep showing up at these Super Bowl parties with a bag of chips every year. So, if you’re ready to go from snack scrub to appetizer all-star, then give this great baked dip a try. Enjoy!

Ingredients:

3 cups diced cooked chicken

2 (8 ounce) packages cream cheese, softened

3/4 cup Frank's Red Hot pepper sauce, or other Louisiana-style hot sauce

1/2 cup blue cheese dressing

1/2 cup crumbled blue cheese

1/2 cup shredded pepper Jack cheese, plus a little for the top

1/2 tsp Old Bay Seasoning (if you can’t find, here is what’s in it)

cayenne, to taste

Baked Buffalo Chicken Dip – Don’t Bet the Ranch this Super Bowl

Ingredients:

3 cups diced cooked chicken

2 (8 ounce) packages cream cheese, softened

3/4 cup Frank's Red Hot pepper sauce, or other Louisiana-style hot sauce

1/2 cup blue cheese dressing

1/2 cup crumbled blue cheese

1/2 cup shredded pepper Jack cheese, plus a little for the top

1/2 tsp Old Bay Seasoning (if you can’t find, here is what’s in it)

cayenne, to taste

And the Winner is…Food Wishes!

I'm proud to announce that Food Wishes has been awarded the 2012 Tasty Award for Best Food Program: Web. I can't thank you all enough for taking the time to nominate and vote for the blog.

I wasn’t able to attend the ceremonies in Hollywood, but our dear friend Sara, from Average Betty, did, and graciously accepted on our behalf. When she wasn’t accepting other people’s Tasty Awards, she was accepting her own, winning for Best Critic or Review Series. Congratulations, Sara, and thank you for representing!

Speaking of representing, check out this great video Sara did recently featuring David Chang’s Potato Volcano from the Momofuku Milk Bar in New York. If you're looking for a metaphorically suitable Valentine's side dish, this may be just the thing. Click here to check out the full blog post and recipe on Average Betty. Enjoy!

And the Winner is…Food Wishes!

“Steakage” – Changing the Shape of Your Steak Sandwich

Hot dogs and hamburgers are fine for the regular season, but when the playoffs and Super Bowl roll around, you need to upgrade the tailgate menu to something a little more special, like this “steakage” steak sandwich.

The name comes from the fact that the steak is being treated more like a sausage link. The problem with a traditional steak sandwich is it usually consists of a thin slice of beef, grilled and served on a thick sandwich roll. The steak to bread ratio is way off, and it’s very easy to overcook the meat.

Here, by cutting our steak into thick strips, we not only have a more geometrically appropriate piece of meat for our smaller bun, but we are able to get a nice sear on the outside without having to worry about the inside overcooking.

I used a gorgeous flat iron steak, and I really hope you can get one from your butcher, but if you can’t, this technique should work for other cuts of steak as well. NY strip, rib eye, top sirloin, and tenderloin could all be made to work. The key is something that can be cut into a large slab first, ideally about 1 1/2-inch thick, and then into strips about the same width, and as long as your bun.

I was very happy with these, and really enjoyed the little extra something the grilled mushrooms provided. The smoky salad added an earthy texture to the grilled beef, and it was all tied together nicely with the barbecue vinaigrette. To make this easy and versatile condiment, simply combine 3 parts barbecue sauce, with 2 parts vegetable oil, and 1 part cider vinegar.

So, if you were planning on splurging for your next backyard tailgate, and want to serve something a little out of the ordinary, then maybe give this whole “steakage” thing a try. By the way, it goes without saying that this would rock with cheese on it, but the American Kobe beef I was lucky enough to use was so exquisite that I didn’t want to cover it up. Enjoy!

Ingredients for 6 portions:

1 fully-trimmed flat iron steak

6 hot dog buns

1 cup quartered cherry tomatoes

mayonnaise and arugula leaves as needed

For the mushrooms salad:

8 oz brown clamshell mushrooms, grilled, separated

2 tbsp extra virgin olive oil

1 tbsp sherry vinegar

salt and pepper to taste

For the bbq vinaigrette:

3 tbsp barbecue sauce

2 tbsp vegetable oil

1 tbsp cider vinegar

“Steakage” – Changing the Shape of Your Steak Sandwich

Ingredients for 6 portions:

1 fully-trimmed flat iron steak

6 hot dog buns

1 cup quartered cherry tomatoes

mayonnaise and arugula leaves as needed

For the mushrooms salad:

8 oz brown clamshell mushrooms, grilled, separated

2 tbsp extra virgin olive oil

1 tbsp sherry vinegar

salt and pepper to taste

For the bbq vinaigrette:

3 tbsp barbecue sauce

2 tbsp vegetable oil

1 tbsp cider vinegar

Spicy Peanut Butter & Pepper Jelly Chicken Wings – Gimmicky, But No Gimmick

On the surface, it may seem as though this gimmicky-sounding peanut butter and jelly chicken wings video is nothing more than a cheap attempt to get a recipe to go viral right before the Super Bowl. Sure, the semi-shocking name will probably generate some added buzz, but I promise you, this is no gimmick.

I was thinking of doing some kind of chicken wing glazed with an Asian-style peanut sauce, but texturally wanted something a little stickier. That brought thoughts of a possible peanut butter and jelly collaboration, which came into final focus after a brilliant suggestion by Michele to use pepper jelly.

The result was a spicy, sticky, and, thanks to the peanut sauce base, quite unusual chicken wing-eating experience. If you're a fan of satay, you should enjoy this approach. As I mention in the video, this recipe can be easily adapted, and finding unique brands of pepper jelly would be just one way to tweak it.

I’m also excited to share a method I’ve been working on for getting oven-baked wings with a texture closer to something that comes out of a deep fryer. By adding a thin layer of potato starch to the wings, a nice crusty exterior is forged in the hot oven, which not only adds some great texture, but really helps grab on to the sauce.

With the NFL playoffs in full swing, it’s time to raise your game when it comes to the snack table. Have your Buffalo wings become too predictable? Has that ranch dip lost a step? Then I hope you consider shaking up the roster with these spicy peanut butter and pepper jelly wings. Enjoy!

Ingredients for 40 pieces of Peanut Butter & Pepper Jelly Chicken Wings:

For the wings:

5 pounds chicken wing sections, thawed, patted very dry

toss with…

2 tbsp vegetable oil

1 tbsp kosher salt

1 tsp black pepper

cayenne to taste

1/4 cup instant mashed potato powder or flakes

*Bake at 425 for about 50 minutes, turning once

For the sauce:

1/4 cup smooth peanut butter

1/4 cup pepper jelly

2 tbsp soy sauce

1/4 cup seasoned rice vinegar

2 tbsp fish sauce

sriracha hot sauce to taste

4 cloves crushed garlic

1/2 tsp red chili flakes

1 tbsp toasted sesame oil

Spicy Peanut Butter & Pepper Jelly Chicken Wings – Gimmicky, But No Gimmick

Ingredients for 40 pieces of Peanut Butter & Pepper Jelly Chicken Wings:

For the wings:

5 pounds chicken wing sections, thawed, patted very dry

toss with…

2 tbsp vegetable oil

1 tbsp kosher salt

1 tsp black pepper

cayenne to taste

1/4 cup instant mashed potato powder or flakes

*Bake at 425 for about 50 minutes, turning once

For the sauce:

1/4 cup smooth peanut butter

1/4 cup pepper jelly

2 tbsp soy sauce

1/4 cup seasoned rice vinegar

2 tbsp fish sauce

sriracha hot sauce to taste

4 cloves crushed garlic

1/2 tsp red chili flakes

1 tbsp toasted sesame oil

Creamy Mushroom Meatloaf – An Experiment in Letting Your Meat Loaf

If you’ve ever said goodbye to someone, and on the way out added a hearty, “Hey, don’t let your meat loaf!” then I just gave you a virtual high-five. In this context however, we’re taking about letting your meat “loaf” for a long time in a low oven, sitting in a rich, creamy shiitake mushroom gravy.

The main point of this exercise was to determine the benefits of cooking a meatloaf and sauce at the same time, in the same pan, but I was also planning on giving you a very nice “three meatloaf” recipe (using beef, pork and veal). Unfortunately, I wasn’t totally thrilled with the results, so you’ll have to wait until I perfect the final formula.

This "Three Meatloaf" recipe was good,
but not Food Wishes good, yet. Stay tuned!

Regardless, this technique will work with just about any meatloaf recipe out there. I really liked how the roasting meatloaf fortified the sauce with its flavorful drippings. The meatloaf was very moist, and seemed to have picked up some nuances from the sauce as well. One negative is you do have to skim a lot of fat off the top, but that seems a small price to pay for a quality one-dish meal.

You can adjust the texture of your gravy by adding more broth if it seems to be drying out during the cooking time, or, like I did, boil the sauce for a few minutes at the end to thicken it up a bit. Anyway, the next time you’re in the mood for meat in loaf form, and a creamy mushroom gravy, I hope you give this tasty technique a try. Enjoy!

Ingredients:

1/4 cup butter

2 cups sliced shiitake mushrooms

salt and pepper to taste

1/2 tsp minced fresh rosemary

3 tbsp all-purpose flour

2 1/2 cups cold beef broth

1/2 cup cream

1 ready for the oven meatloaf (2-3 pounds)

Creamy Mushroom Meatloaf – An Experiment in Letting Your Meat Loaf

This "Three Meatloaf" recipe was good,
but not Food Wishes good, yet. Stay tuned!

Ingredients:

1/4 cup butter

2 cups sliced shiitake mushrooms

salt and pepper to taste

1/2 tsp minced fresh rosemary

3 tbsp all-purpose flour

2 1/2 cups cold beef broth

1/2 cup cream

1 ready for the oven meatloaf (2-3 pounds)

Boil-n-Bake Baby Back Ribs – Crime Against Nature, Or Just Guilty of Being Delicious?

Boil-n-Bake Baby Back Ribs – Crime Against Nature, Or Just Guilty of Being Delicious?

Balsamic Beurre Noir – A Black Butter Sauce Any Femme Fatale Would Love

Balsamic Beurre Noir – A Black Butter Sauce Any Femme Fatale Would Love

Sloppy Toms – This Sandwich Has a Great Personality

Sloppy Toms – This Sandwich Has a Great Personality

A Buffalo Wing Sauce-Stained Spoiler: Giants to Win Super Bowl XLVI

A Buffalo Wing Sauce-Stained Spoiler: Giants to Win Super Bowl XLVI

Predicting a Super Bowl Prediction

Predicting a Super Bowl Prediction

Broiled Herb-Crusted Salmon – Stop Staring at the Seafood Case, You’re Making the Fishmonger Nervous

Broiled Herb-Crusted Salmon – Stop Staring at the Seafood Case, You’re Making the Fishmonger Nervous

Baked Buffalo Chicken Dip – Don’t Bet the Ranch this Super Bowl

Baked Buffalo Chicken Dip – Don’t Bet the Ranch this Super Bowl

And the Winner is…Food Wishes!

And the Winner is…Food Wishes!

“Steakage” – Changing the Shape of Your Steak Sandwich

“Steakage” – Changing the Shape of Your Steak Sandwich

Spicy Peanut Butter & Pepper Jelly Chicken Wings – Gimmicky, But No Gimmick

Spicy Peanut Butter & Pepper Jelly Chicken Wings – Gimmicky, But No Gimmick

Creamy Mushroom Meatloaf – An Experiment in Letting Your Meat Loaf

Creamy Mushroom Meatloaf – An Experiment in Letting Your Meat Loaf

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