Saturday, February 4, 2012

More Great Superbowl Recipes - this one as heard about on WBT Radio with Don Russell

I talked with my friend Don Russell on WBT Radio this morning about what to put on your Supebowl Party table - scroll down for several tasty recipes on these pages, including this one that I recommended to Don...


Recipe by Charlotte Culinary Expert, Heidi Billotto

3-4 racks baby back ribs, parboiled for about 30-40 minutes
Sea salt
Cayenne pepper
1 stick butter
2/3 cup apple cider
2 cups hearty red wine
1 large onion, minced
2 Tbsp. brown sugar
3 tsp. garlic paste
4 Tbsp. Champagne Mustard (or any other sweet –hot mustard)
¼ cup Mushroom soy sauce
1 cup ketchup

Sauté onion in hot melted butter for a minute or two. Add cider vinegar, wine, onion, brown sugar, garlic paste, mustard and soy sauce to the pan. Bring to a boil, stirring frequently until mixture thickens slightly. Add ketchup and cook 2-3 minutes more. Remove from heat.
Pat rib rack dry and place in a large roasting pan. Season on both sides with sea salt and cayenne pepper or Hot Shot, Top with bbq sauce. Cover with foil and bake at 375 degree for 30-40 minutes. Uncover and allow to brown or broil. Serve hot or at room temperature with strained sauce for dipping and the slaw on the side.

For Heidi’s Cucumber Slaw:
2 hot house cukes, seeded and julienned
1 Red Bell Pepper, julienned ( or for color a combo of red, yellow and orange bells)
2 carrots, peeled, julienned
1/2 bunch Windcrest Farm Cilantro, minced
1 shallot, minced
5 (1/4 inch) slices fresh ginger root, peeled and minced
½ cup Extra Virgin Olive Oil
2 Tbsp. Mushroom Soy Sauce
1 Tbsp. Sesame Oil
1/4 cup Red Wine Vinegar
Siracha or hot Sauce to taste

Combine all the vegetables and herbs and then use remaining ingredients to make a vinaigrette. Toss veggies in vinaigrette. Allow to stand for an hour or so before serving.

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