From Denny: How often can you get a renowned grill master, a barbecue world champion, to walk you through the steps to successful and perfect ribs? Here's your chance. Good Morning, America invited him on to the show to show us his way of making the most delectable mouth-watering ribs. This is July Fourth and we sure think ribs for this holiday.
Mike Mills has managed to parlay his love of cooking ribs into creating seven national restaurants - from four in Illinois to three in Las Vegas. This is really amusing: He is the only barbecue pit master with top-security clearance to board Air Force One. Mike is also the only barbecue pit master who’s been featured in Vogue magazine for a total of four times.
Of course he was also inducted into the National Barbecue Hall of Fame in 2010. You have to read his bio and list of appearances and accomplishments. The man has been quite busy for the past twenty years!
I took the time to find his various sites. There are links for his cookbook on Amazon, his link to his bio and list of accomplishments that will make you smile and a link to his restaurant site with several locations. Mike Mills is big on teaching and holds smoke seminars and consults too. What a guy.
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From Denny: Chef Mario Batali is rolling out a simple easy to do Easter dinner. He is also rolling out a new TV show in September of this year where he and a few friends discuss food and pop culture. It sounded like the name of this new show is "The Chew." If it's as good as his serial food show he and Mark Bittman and Gwyneth Paltrow did on Spain it should be a joy to watch - and learn.
On the Good Morning America set Chef Batali treated us to an Italian style Easter meal where the Italians love to celebrate the food of the season. If you enjoy potatoes as much as cheesy pasta, then his Pastiera dish is for you. Even vegetarians can enjoy this meal for the side dishes with cheese and eggs.
As usual Chef Mario has everything simplified so you can enjoy your holiday. Take a look at this wonderful grilled lamb dish.
Recipes Featured:
Butterflied Leg of Lamb with Garlic, Rosemary and Mint Agnolotti Alla Primavera Asparagus Milanese Pastiera
Mario Batali's Butterflied Leg of Lamb with Garlic, Rosemary and Mint
From: Mario Batali Servings: 8 Difficulty: Easy Cook Time: 30-60 min
From Mario: The vin santo in the marinade helps the meat develop a tasty char on the outside, like a steak. Cook it medium-rare, or even
medium; unlike a butterflied beef tenderloin. For example, a
butterflied leg of lamb always has some thicker and some thinner
parts, which is actually a good thing—it means that when the meat
is cooked, there will be something for everyone, some
medium-rare, some medium, some a bit more done.
Ingredients:
1/2 cup olive oil
1/2 cup vin santo
1/4 cup chopped fresh mint
18 garlic cloves, peeled and bashed a bit with the side of a
heavy knife
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
One 4 1/2 to 5-pound boneless leg of lamb, butterflied and trimmed
of excess fat (or one 7- to 8 pound bone-in leg, boned,
butterflied, and trimmed)
2 tablespoons fresh rosemary leaves
Directions:
Combine the olive oil, vin santo, mint, 6 of the garlic cloves,
the salt, and pepper in a small bowl. Set aside.
Make 12 small incisions in the fatty side of the lamb and insert
one of the remaining bashed garlic cloves and some of the
rosemary into each slit. Put the lamb in a large baking dish and
pour the marinade over, turning to coat. Let stand at cool room
temperature for 1 hour, or cover and refrigerate for at least 12
hours, or overnight; turn the lamb occasionally as it marinates.
If the lamb has been in the refrigerator, bring it to room temperature. Preheat a gas grill or prepare a fire in a charcoal grill.
Remove the lamb from the marinade, draining it well, and pat dry. Pour the marinade into a small bowl. Place the lamb on the grill and cook, basting several times with the reserved marinade, for 10 to 12 minutes, until well charred on the first side. Turn and cook, basting several more times, for 10 to 12 minutes longer, or until well charred on the second side; the internal temperature should register 130°F for medium-rare. Transfer the lamb to a carving board and let it rest for 15 minutes.
Carve the lamb into 1/4-inch-thick slices and serve immediately
Agnolotti Alla Primavera
A Deliciously Cheesy Dish
From: Mario Batali Servings: 4 Difficulty: Moderate Cook Time: 30-60 min
From Mario: This is a versitile dish. If you do not want to make agnolotti from scratch, you may substitute 1 pound of prepared stuffed pasta from your favorite high-quality purveyor, such as "Eataly."
Ingredients:
10 tablespoons unsalted butter
1 medium Spanish onion, cut into 1/8-inch dice
3/4 cup ricotta cheese
3/4 cup grated Fontina cheese
9 tablespoons fresh goat cheese
3 tablespoons fresh marjoram leaves
3/4 cup finely chopped Italian parsley
3/4 cup teaspoon freshly grated nutmeg
Salt and pepper
1 recipe basic pasta dough, rolled to thinnest setting on pasta machine
6 quarts low-sodium chicken broth, homemade preffered
1 bunch fresh ramps, trimmed and chopped into 1/2-inch pieces
1/4 cup freshly grated Parmigiano-reggiano cheese
Directions:
Bring 6 quarts of chicken broth to a boil and add about 2 tablespoons salt.
In a 12- to 14-inch sauté pan, heat 4 tablespoons of the butter over medium heat until the forma subsides. Add the onion and cook until soft and golden brown, 7 to 8 minutes. Remove the pan from the heat and cool. Stir in the cheeses, marjoram, parsley, and nutmeg, and season with salt and pepper.
To form the agnolotti, drop heaping teaspoons of filling down one side of each pasta sheet at 3-inch intervals. Fold the pasta over the filling, pressing the dough flat between the lumps of filling. Using a pastry cutter, cut half-moons using the fold as the flat side of the moon.
Drop the agnolotti into the boiling chicken broth and simmer rapidly until tender.
Meanwhile, melt the remaining 6 tablespoons butter with the ramps in a 12- to 14-inch sauté pan and cook 2 minutes until softened. Drain agnolotti and add to the pan. Sprinkle with Parmigiano-Reggiano and toss over medium heat to coat.
Serve immediately.
Asparagus Milanese
From: Mario Batali Servings: 4 Difficulty: Easy Cook Time: 1-30 min
When the asparagus crops first come in April this is one of the most popular dishes to celebrate the freshness of Spring. The Italians think of biting into the runny yolk of the egg as a symbolic reminder of Spring's delicious vitality we almost forget over a long and cold winter.
Ingredients:
28 medium asparagus spears
1/2 cup (1 stick) unsalted butter
4 large eggs
1/2 cup freshly grated Parmigiano-Reggiano cheese
Directions:
Bring about 4 quarts of water to a boil and fill a large bowl with ice water. Trim the hard ends of the asparagus spears and drop the spears into the water. Cook 70 seconds. Remove with tongs and refresh in the ice bath. Drain and set aside.
In a 10- to 12-inch sauté pan, slowly heat 4 tablespoons of the butter over medium-low heat until very dark brown. Add the asparagus and toss until heated through.
Divide the asparagus among 4 plates. Wipe out the sauté pan with a paper towel and add the remaining 4 tablespoons butter. When the foam subsides, crack the eggs into the pan and cook sunny side up, about 2 minutes. Place 1 egg over each portion, sprinkle with cheese, and serve.
Pastiera
A cheesy warm potato dish Easter tradition in Italy
From: Mario Batali Servings: 4
Difficulty: Easy Cook Time: 30-60 min
"Are you looking for a different potato dish for your Easter dinner? Try Mario Batali's Pastiera, it's easy and tasty." - Good Morning America
Ingredients:
4 tablespoons pomace olive oil
4 pounds potatoes, washed and peeled
1/2 cup plus 1-1/2 cups breadcrumbs
2 bunches chopped fresh parsley to yield 1/2 cup
1/4 cup virgin olive oil
1 cup grated pecorino
Directions:
Preheat oven to 350 F.
In a 2 to 3 quart earthenware casserole with 2-inch to 3-inch sides, smear 4 tablespoons olive oil to cover.
Slice potatoes 1/4-inch thick and toss in a mixing bowl with 1/2 cup breadcrumbs and season well with salt and pepper. Mix remaining breadcrumbs with parsley, oil and pecorino. Put one layer of potatoes and breadcrumbs on bottom and sprinkle with 3 to 4 tablespoons breadcrumb and cheese mixture. Continue layering until dish is full and top with remaining breadcrumb-cheese mixture. Place in oven and cook 1 hour, or until potatoes are very soft and top is golden brown.
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Another version of Boston Butt - Image by leshoward via Flickr
From Denny: This is one of those super easy slow-cooking recipes people just love, both for the ease of cooking and it's a crowd pleaser. That and I'm getting hungry just loading this recipe into the online editor! :) (Shameless, I know...)
People in Louisiana love to cook with soft drinks, usually it's Dr. Pepper or Coke, used for meats that smoke or slow-cooking like this in the oven or a slow cooker. Dr. Pepper is a popular favorite when it's Thanksgiving time to smoke a turkey for 12 hours. There is something about the dark syrup soft drinks that makes magic for meat dishes. It could be the high fructose corn syrup that tenderizes the meat and sweetens the taste. Whatever it is the taste is divine! The ultimate is cooking a dish that is low maintenance in labor and is a big hit at the table. Works for me!
Boston Butt Braised in Coke
From: John Kessler, published in Atlanta Journal-Constitution
Serves: 6-8
Note from John: The biggest investment in this delicious dish is time. To prepare a Boston butt for dinner, you'll have to start soon after lunch. You need only sear in oil, put in a pot with a little liquid in the bottom, cover it tightly and let it simmer for hours, turning every now and then. This recipe is similar to one I published once before but much, much better. That can of Coke — a new addition — does strange wonders for the flavor.
Hands on time: 14 minutes Total time: 4 hours and 15 minutes
1 ounce fresh ginger, scrubbed and cut into thick coins
2 pieces star anise
1 green onion, thinly sliced, for garnish
Directions:
Trim thick fat from the pork and season with salt and pepper. Heat oil in a Dutch oven with a heavy fitted lid, and brown meat on all sides, finally turning so the fat side is down. Spoon out any excess grease.
Fry onion in bottom of pot until it wilts, then add the Coke and soy sauce, scraping the bottom of the pot to loosen any browned bits. Add the ginger and star anise. Bring to a simmer and cover.
Braise meat until very tender, about 4 to 4 1/2 hours, turning occasionally. Remove meat to a heated serving platter. Collect braising liquid in a measuring cup and spoon off fat. Press juice and soft onion through a strainer over meat, and discard the spices that collect in the strainer. Garnish with green onion.
Notes: To make the meal, serve with rice, noodles or potatoes
Nutrition: Per serving (based on 6, using boneless pork shoulder): 298 calories (percent of calories from fat, 40), 34 grams protein, 9 grams carbohydrates, 1 gram fiber, 13 grams fat (4 grams saturated), 110 milligrams cholesterol, 829 milligrams sodium.
A dog walks into a butcher shop with a purse strapped around his neck. He walks up to the meat case and calmly sits there until it's his turn to be helped. A man, who was already in the butcher shop, finished his purchase and noticed the dog. The butcher leaned over the counter and asked the dog what it wanted today. The dog put its paw on the glass case in front of the ground beef, and the butcher said, "How many pounds?" The dog barked twice, so the butcher made a package of two pounds ground beef.
He then said, "Anything else?"
The dog pointed to the pork chops, and the butcher said, "How many?"
The dog barked four times, and the butcher made up a package of four pork chops.
The dog then walked around behind the counter, so the butcher could get at the purse. The butcher took out the appropriate amount of money and tied two packages of meat around the dog's neck. The man, who had been watching all of this, decided to follow the dog. It walked for several blocks and then walked up to a house and began to scratch at the door to be let in. As the owner opened the door, the man said to the owner, "That's a really smart dog you have there."
The owner said, "He's not really all that smart. This is the second time this week he forgot his key."
Pulled Pork over white rice, add some sauteed seasoned chopped bell peppers and onions and this is how I like pulled pork! - Image via Wikipedia
From Denny: Mmmmm.... Barbecue is one of those out of this world experiences we call comfort food. Our national "piggy" board always has recipes for us to enjoy. The Pork Board (proper name) featured two recipes for pulled pork sandwiches.
North Carolina (and South Carolina too) is known for its pulled pork and long, long, long, very long slow smoked cooking of the piggy meat. That's the secret, they say, to success with pulled pork. Otherwise, if you are impatient and don't cook the meat long enough, you end up with a tough product. How long do the experts tell us we should cook the meat? They are talking at least two days. That's how it gets infused with that awesome smokey flavor over a wood fire.
You can take the shortcut of cooking your piggy roast in a slow cooker though you won't achieve that intense smokey flavor that can only be achieved from a wood fire. However, the piggy roast will be moist, tender, and very flavorful when you add any of the following wonderful BBQ sauces. Whichever method you use, if you don't think it's tender enough then send it back to the cooker and cook longer to the level you like.
1 pork butt, Boston butt or un-trimmed end-cut pork shoulder roast, about 7 to 9 pounds
5 to 7 cups hickory wood chips, soaked in water for 30 minutes
Kosher salt and freshly ground black pepper
Olive oil
3/4 cup Lexington-Style Vinegar Barbecue Sauce (recipe follows)
North Carolina Coleslaw (recipe follows)
18 hamburger buns
Directions:
1. Prepare a charcoal or gas grill for indirect cooking.
2. Remove pork from wrapper. Do not trim any excess fat off the meat; this fat will naturally baste the meat during the long cooking time. Brush pork with a thin coating of olive oil. Season with salt and pepper and place on tray until ready to cook.
3. Before placing the meat on the grill, add soaked wood chips. Place pork in center of the cooking grate with fat-side up. Cook slowly for 4 to 5 hours or until instant-read meat thermometer inserted in the middle of the pork registers 190 to 200 degrees and the meat is very tender and falling apart. If there is a bone in the meat, it should come out smooth and clean. There is no need to turn meat during the cooking time.
4. Let meat rest for 20 minutes or until cool enough to handle. Using a sturdy fork and a knife, pull meat apart and discard fat. Set aside any crispy bits of fat that have been completely rendered and look almost burned. After the meat is completely shredded, chop the reserved crispy bits and mix them into the warm pork.
5. Mix with enough Lexingston-Style Vinegar Barbecue Sauce to moisten. Serve on a white hamburger bun and top with North Carolina Coleslaw.
1. Put pork in bottom of a large slow cooker. Mix broth, liquid smoke, pepper sauce and Worcestershire; pour over meat.
2. Cover and cook on High for 5 hours (or 8 to 10 hours on Low) until pork is very tender.
3. Meanwhile, for sauce, combine all ingredients in large saucepan; set aside.
4. Place pork on cutting board; reserve 1/2 cup of cooking liquid from pork. Coarsely chop pork; combine with reserved cooking liquid and sauce in saucepan; heat over medium heat until warm.
5. Spoon pork onto sandwich buns to serve.
Now for the easy to make sauces:
Lexington-Style Vinegar Barbecue Sauce
From: National Pork Board
Makes: about 2 cups
Ingredients:
2 cups cider vinegar
1 Tablespoon kosher salt
1 Tablespoon ground white pepper
1/2 to 1 Tablespoon red pepper flakes (the more flakes, the hotter the sauce)
2 Tablespoons white sugar
1/4 cup brown sugar
1/2 teaspoon black pepper
1/2 cup ketchup
Directions:
Mix all ingredients together and let sit for at least 10 minutes to indefinitely in the refrigerator. The longer the it sits, the hotter it gets. Store covered in the refrigerator.
1. Combine the butter, vinegar, mustard, ketchup, brown sugar, molasses, Worcestershire, cayenne and the cooking liquid in a small saucepan over medium-low heat.
2. Cook 3 minutes, stirring frequently with a wire whisk. Season to taste with salt and pepper. Serve immediately.
Eastern North Carolina Vinegar Barbecue Sauce
From: “It’s All American Food” by David Rosengarten
Makes: about 2 cups
Ingredients:
1/2 cup apple cider vinegar
1/3 cup white vinegar
2 Tablespoons light brown sugar
2 teaspoons salt
1/2 teaspoon hot red pepper flakes
1 cup cooking liquid from pork
Directions:
1. Combine all ingredients in a small saucepan over medium-low heat.
2. Cook the mixture for 3 minutes, stirring frequently with a wire whisk.
From Denny: OK, WOW! Now this is a dressed up greens recipe that men will happily eat in large quantities! There won't be any whining about eating vegetables at the table when you serve this outstanding recipe. Why? It has lots of meat in it in the form of smoked sausage as well as pork butt along with incredible seasonings.
Why eat greens? Are you kidding? Besides the fact they just taste good (Tabasco pepper white vinegar dabbled on it to tamp down the intensity), greens are stuffed full of the mineral calcium! If you can't drink milk or don't like it this is another way to get easily digestible calcium, fiber and B vitamins for your nervous system and liver. Give this recipe a try at your house!
R. L. Greens by R. L. Holmes
From: R.L.'s Greens - from R.L.'s Off the Square Cajun restaurant, 1113 Floyd St., Covington, Georgia, published in the Atlanta Journal-Constitution. R. L. Holmes is from Alexandria, Louisiana, almost northern Louisiana, far from New Orleans. The man can cook!
Preheat oven to 500 degrees. Coat the bottom of a roasting pan or baking dish with 1 tablespoon vegetable oil. Add the diced pork butt, season with salt and pepper, and roast 20 to 30 minutes, stirring frequently, until it starts to brown. Add the sausage and cook an additional 15 minutes, stirring frequently, until meat is browned and sizzling.
In a skillet over medium heat, cook the bacon until crispy. Remove the bacon and set aside; drain off most of the grease but reserve about 1 tablespoon, leaving it in the skillet. Add the onions. Cook slowly over medium heat, stirring occasionally, until onions are brown but not burned, about 30 minutes. Add the carrots and garlic and saute an additional 10 to 15 minutes.
In a large stockpot, heat the remaining tablespoon of vegetable oil over medium heat. Add the cabbage, stir lightly and then cover the pot and cook about 15 to 20 minutes, stirring once or twice to prevent scorching. Add the collard, mustard and turnip greens and the chicken stock. Bring to a simmer, then add the pork butt and sausage, bacon, onion and carrot mixture, the ham hock, Tabasco sauce, vinegar, meat seasoning and brown sugar. Cover and cook about 45 minutes, until greens are tender and flavors are well-incorporated. Adjust seasonings to taste.
Notes:
The quantities in this recipe are reduced from the much larger batch that Holmes makes at his restaurant, so the proportions are just a bit off. If you want to reproduce his version exactly, increase the pork butt, smoked sausage and bacon to 1 1/4 pounds each. Holmes also makes his own meat seasoning, which can be purchased at the restaurant.
For simplicity's sake, this recipe uses store-bought chicken stock and a ham hock. The greens are well-seasoned with hot sauce and vinegar, so Martin always advises restaurant patrons to try them before they start dumping on the condiments.
From Denny: While researching for an article concerning women's issues I ran across this site called BellaOnline and they also had a wonderful food section.
From: Sandie Jarrett, Cajun and Creole Editor @ BellaOnline.com
I'm not much of a meatloaf fan but most of the males I know sure are. I adapted this recipe from one I came upon in an old Cajun cookbook. Although somewhat different, (less hot pepper, more garlic, olive oil instead of butter, stock instead of canned milk, no ketchup), the flavors are all there – fresh meat, a little heat, and of course a classic Trinity.
Remember to season to taste. If you enjoy a hot and spicy dish, then you will probably want to double up on the cayenne pepper or even add your favorite Cajun seasoning blend.
Serve with garlic mashed potatoes or my Cajun Roasted Potatoes for a new twist on a Classic American Dish. Serve with gravy or a thin, tangy BBQ sauce.
Makes 6 – 8 servings
Ingredients
3 tablespoons olive oil
3/4 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped bell pepper
1/4 cup finely chopped green onions
3 tablespoons finely chopped Italian Parsley
3 cloves minced garlic (about 4 teaspoons) or to taste
Preheat the oven to 350º. Position the oven rack in the middle of the oven.
Combine the seasoning mix in a bowl and set aside.
Heat the oil in a saucepan over medium heat. Add the celery, onion, and bell pepper and cook until they begin to soften. Add the green onions, parsley, garlic, Worcestershire sauce and the seasonings. Sauté 5 - 6 minutes, stirring and scraping the bottom of the saucepan frequently. Don't let the vegetables and seasonings burn!
Stir in the stock and tomato paste. Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and allow mixture to return to room temperature.
Place the ground beef in a large bowl and add the eggs, the cooked vegetable mixture (don't forget to remove the bay leaves) and the bread crumbs. Mix by hand until thoroughly combined. If the mixture is too moist, add a few additional tablespoons of bread crumbs (too many bread crumbs and the meatloaf will be too dry).
Turn out the meatloaf mixture into the center of a 13X9X2 baking pan and shape into a loaf that is about 2" high, 6" wide and 10 -12" long.
Bake, uncovered, at 350 degrees for 35 minutes, then raise the heat to 400 degrees and continue cooking until done, about 20 - 25 minutes longer or until the internal temperature of the meatloaf is 180 degrees F. Check internal temperature with an instant read meat thermometer at 40 minutes and again at 50 minutes, etc. until it reaches the desired internal temperature.
Remove the cooked meatloaf from the oven and allow to rest for about 5 minutes before slicing into 1/2 inch slices.
Tangy Meatloaf Sauce
Although not Cajun, I make a tangy sauce:
1 cup balsamic vinegar 1 tablespoon Creole mustard a little tomato paste a drizzle of honey a squeeze of lemon juice 1/4 – 1/2 teaspoon garlic powder and a pinch of cayenne pepper
I whisk it all together in a saucepan and simmer over medium heat until the sauce has been reduced by 1/3. Everything is added to taste – so adjust as necessary.
Cook's Notes
*** Sandy likes the meat finely ground – so she uses her food processor to blend in the ingredients. Work in batches because if the processor bowl is too full, the meat won't grind evenly.
Add about 1/4 of the meat, breadcrumbs, cooked vegetables, and eggs to the bowl of a standard size food processor that has been fitted with the chopping blade. Pulse a few times to distribute ingredients evenly and to grind the meat a bit more. Avoid over processing (mixture will turn to paste!).
Transfer processed mixture to a bowl and continue processing the remaining 3 batches. When all of the mixture has been processed, combine the batches together (hands work great for this), turn out into a 13X9X3 baking pan and continue as directed above.
*** Sandy uses tomato paste but ketchup can be used.
From Denny: Here are a couple of other good recipes! The following meatloaf is made with ground turkey, basil and mozzarella cheese.
From Denny: How often can you get a renowned grill master, a barbecue world champion, to walk you through the steps to successful and perfect ribs? Here's your chance. Good Morning, America invited him on to the show to show us his way of making the most delectable mouth-watering ribs. This is July Fourth and we sure think ribs for this holiday.
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