From Denny: The Super Bowl is coming up soon and who wants to take forever in the kitchen making ribs? Even though good ribs do take some time, Sandra has figured out how to make ribs a lot less maintenance so we can have time to enjoy our guests. Food Network does not enable embedding videos so here is the link, go here.
Baby Back Ribs
From: Chef Sandra Lee
Prep Time: 5 min
Cook Time: 1 hr 8 min
Level: Easy
Serves: 4 servings
Ingredients:
2 full racks (quartered) baby back ribs 1-quart beef broth 2 cups barbeque sauce (recommended: Bullseye Original Barbeque Sauce) 1 cup honey
Directions:
Place ribs and beef broth in a large heavy pot or Dutch oven, and add enough water to fully cover ribs. Simmer over low heat for about 1 hour. Once tender, remove and set aside.
Preheat the grill to medium heat. In a medium bowl, combine barbeque sauce and honey. Baste ribs generously with sauce and grill for about 4 minutes on each side or until desired degree of doneness.
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From Denny: The New Orleans Saints are going to the Super Bowl! What a great honor for Louisiana where everyone is ecstatic.
In the South we make grits for breakfast, lunch and dinner. Winter time is the perfect time for grits and we dress them up with melted cheese, sauteed shrimp, andouille sausage, peppers and onions poured on top. Is your mouth watering yet? Enjoy this hearty meal any time of the day. It's especially easy to make for gatherings like the Super Bowl. This is a meal you can multiply for however many guests you want to serve.
• 2 tablespoon canola oil • 12 each jumbo shrimp, (under 12 per pound), peeled and deveined • 1 cup andouille sausage, small dice (approx 3-4 ounces) • 1 cup red onion, cut into thin strips • 1 cup red pepper, cut into thin strips • 1 cup yellow pepper, cut into thin strips • 1 cup grape tomatoes, cut in half • 2 tablespoons parsley, chopped • 4 ounces white wine • 2 ounce butter, unsalted, cut in cubes • 2 cups very gouda grits (see recipe below) • As needed salt and pepper
Very gouda grits
• 10 ounces whole milk (1 1/4 cups) • 1/4 cup quick cooking grits (Denny likes Quaker Quick Grits brand) • 1/2 cup gouda cheese – grated • 1 tablespoon butter • As needed salt and pepper
DIRECTIONS
Jumbo shrimp
Pat the shrimp dry with a paper towel and season with salt and pepper.
Heat canola in sauté pan (a 12” cast iron skillet or non stick pan is ideal) on medium high and add shrimp, sausage, and onion. Cook approximately 1 minute and add the pepper. Cook 2-3 minutes.
Add tomatoes and parsley. Cook until shrimp is 75% cooked through. Add white wine and bring to a boil. Reduce wine by about half and fold in butter. Season as desired with salt and pepper. Serve in a hot bowl over very gouda grits.
Very gouda grits
In a 4 quart pan bring the milk to a simmer over medium high heat. Add the grits and bring back to a simmer. Whisk off and on for 5 minutes. Add cheese and butter and cook for another minute while whisking. Season as desired.
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