The post Corn Dogs appeared first on Florida Girl Cooks.
]]>The two words it took to get my salivating as a kid in elementary school, corn dogs. I didn’t even have to see it written on the menu after entering the cafeteria. I’d smell the corn dogs halfway down the hallway to the cafeteria doors. Cue a few years after that at my first time at the South Florida Fair where fried everything was heaven. The fair is going on right now and I don’t like really going to the fair. The first time I went was the last one. Let’s just say I got really sick on a ride all over myself…and my friend Christina. Totally embarrassing. So the fair food is all I really miss and lucky for me and now you as well, I can make the two things I like from there…corn dogs and funnel cake.
A Few Tips
You can make the batter for these corn dogs a day in advance to save yourself time. If you don’t have enough oil to fry them in you can do a few at a time. You could also cut the hot dogs into halves or thirds and make mini corn dogs that way. Make sure to fully submerge the hot dog and that the batter covers them completely. The original recipe called for 1 cup of buttermilk but I found the consistency was not “batter-y” enough so added half a cup more to make it just right. Enjoy!
Corn Dogs
Ingredients
2 to 4 quarts vegetable or canola oil, for frying
3/4 cup yellow cornmeal
1 1/4 cups all-purpose flour, plus additional for coating the hot dogs
1/4 cup sugar
1 teaspoon kosher salt
1 teaspoon baking powder
Black pepper, to taste
1 large egg
1 1/2 cups buttermilk
Hot sauce, optional
8 pre-cooked hot dogs or sausages
Prepare
1. Fill a deep pot with oil enough oil to fully submerge your corn dogs and heat it to 360° F.
2. While the oil is heating, combine all of the dry ingredients in a large bowl. Whisk in the egg, buttermilk, and hot sauce, if using.
3. Stick chopsticks or wooden skewers into your wieners. Once the oil is heated, pour the batter into a tall glass or jar and dip the wieners into the batter, covering them fully.
4. Fry them until golden brown, 3 to 5 minutes, then transfer to a paper towel to drain.
5. Let cool slightly and enjoy! Leftovers can be frozen and reheated in a toaster/convection oven later.
- 2 to 4 quarts vegetable or canola oil, for frying
- 3/4 cup yellow cornmeal
- 1 1/4 cups all-purpose flour, plus additional for coating the hot dogs
- 1/4 cup sugar
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- Black pepper, to taste
- 1 large egg
- 1 1/2 cups buttermilk
- Hot sauce, optional
- 8 pre-cooked hot dogs or sausages
- Fill a deep pot with oil enough oil to fully submerge your corn dogs and heat it to 360° F.
- While the oil is heating, combine all of the dry ingredients in a large bowl. Whisk in the egg, buttermilk, and hot sauce, if using.
- Stick chopsticks or wooden skewers into your wieners. Once the oil is heated, pour the batter into a tall glass or jar and dip the wieners into the batter, covering them fully.
- Fry them until golden brown, 3 to 5 minutes, then transfer to a paper towel to drain.
- Let cool slightly and enjoy! Leftovers can be frozen and reheated in a toaster/convection oven later.
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]]>The post Greek Lamb Gyros Tzatziki Sauce appeared first on Florida Girl Cooks.
]]>Ever since I attended my first Greek Fest in 1999 I have fallen in love with Greek Lamb Gyros Tzatziki Sauce. The last few years I have attempted making the gyros with chicken and with lamb as well but I have never been able to find the real deal lamb like that of what I’ve tried at St. Catherine’s Greek Orthodox Church Greek Fest. Having Greek friends I naturally asked where I could find the gyro lamb meat and they directed me to Gordon. Gordon is mainly a restaurant wholesaler/supplier since the majority of their store sells items in bulk and specific restaurant specialty items. They sell this soft and deliciously magical gyro lamb meat, pre-sliced in a box in the frozen food section at $25 for 5 pounds. All you have to do is thaw it out, bake it or grill it, and add it to your toasted pitas with tzatziki sauce, red onion, spinach, and chopped grape tomatoes. They make a delicious weekday dinner possible. Until Greek Fest rolls around again, we will be enjoying this right in the comfort of our own home!
Greek Lamb Gyros Tzatziki Sauce
Ingredients
1.5 lbs gyro lamb meat
6 pitas
1 red onion, julienned
1 pint grape tomatoes halved
16 oz. spinach
sea salt and freshly cracked black pepper to taste
tzatziki sauce (see recipe below)
Prepare
1. Bake or skinny grill, the lamb until crispy along the edges and tender in the middle. Oven 380 degrees for 20 minutes, grill for 3 minutes per side on med-high heat.
2. Toast the pita bread on a griddle with grill marks for a minute per side to soften the bread.
3. Layer each pita with a handful of spinach, 6 slices of the gyro lamb meat, red onion, tomatoes, a dollop or two of the tzatziki sauce, and sprinkle with sea salt and freshly cracked black pepper. Enjoy a second, third, and fourth helping if desired! Haha!
Tzatziki Sauce
Ingredients
1 medium cucumber, peeled and grated, seeds picked out
11/2 cups plain full-fat Greek yogurt
2 medium garlic cloves, finely minced
2 Tablespoons extra virgin olive oil
1 Tablespoon white vinegar
1/2 teaspoon salt
1 Tablespoon minced fresh dill
2 Tablespoons fresh lemon juice
Prepare
1. Peel and grate cucumber. Pick out any seeds that you see. You can also pulse it in a food processor. Pour through a wire mesh strainer to drain the extra liquid.
2. Add cucumber to Greek yogurt and stir to combine.
3. Add minced garlic, olive oil, salt, white vinegar, and lemon juice to yogurt cucumber mixture.
4. Chop the fresh dill and add it as well.
5. Stir to combine and chill at until ready to serve. Store in the refrigerator for up to a week.
- Ingredients
- 1.5 lbs gyro lamb meat
- 6 pitas
- 1 red onion, julienned
- 1 pint grape tomatoes halved
- 16 oz. spinach
- sea salt and freshly cracked black pepper to taste
- Tzatziki Sauce
- 1 medium cucumber, peeled and grated, seeds picked out
- 11/2 cups plain full-fat Greek yogurt
- 2 medium garlic cloves, finely minced
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon white vinegar
- 1/2 teaspoon salt
- 1 Tablespoon minced fresh dill
- 2 Tablespoons fresh lemon juice
- Greek Lamb Gyros
- 1. Bake or skinny grill, the lamb until crispy along the edges and tender in the middle. Oven 380 degrees for 20 minutes, grill for 3 minutes per side on med-high heat.
- 2. Toast the pita bread on a griddle with grill marks for a minute per side to soften the bread.
- 3. Layer each pita with a handful of spinach, 6 slices of the gyro lamb meat, red onion, tomatoes, a dollop or two of the tzatziki sauce, and sprinkle with sea salt and freshly cracked black pepper. Enjoy a second, third, and fourth helping if desired! Haha!
- Tzatziki Sauce
- 1. Peel and grate cucumber. Pick out any seeds that you see. You can also pulse it in a food processor. Pour through a wire mesh strainer to drain the extra liquid.
- 2. Add cucumber to Greek yogurt and stir to combine.
- 3. Add minced garlic, olive oil, salt, white vinegar, and lemon juice to yogurt cucumber mixture.
- 4. Chop the fresh dill and add it as well.
- 5. Stir to combine and chill at until ready to serve. Store in the refrigerator for up to a week.
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]]>The post Tacos Al Pastor appeared first on Florida Girl Cooks.
]]>Tacos Al Pastor is everything heavenly you want in a taco. Yes, I am quite aware at my borderline obsession with tacos. Ok, ok, fine…I am aware of my FULL BLOWN obsession with tacos. But come on who isn’t, especially on a Tuesday night? #tacostuesday FTW! If you want to get an interesting, mouth-watering visual tutorial just click here to check it out: Bien Tasty’s Tacos Al Pastor video. This is where I originally got the idea for these delectable tacos.
Tacos Al Pastor
Ingredients
2 – 4 lbs pork shoulder
1/2 bar achiote paste
2 tbsp powdered guajillo chile
1 tbsp garlic powder
1 tbsp oregano
1 tbsp cumin
1 tbsp salt
1 tbsp pimienta
3/4 cup vinegar
1 cup pineapple juice
1 pineapple, peeled (4 slices and the rest cubed)
8 corn tortillas
1/4 cup cilantro, chopped
1/2 white onion, diced
hot sauce of choice
Prepare
1. Preheat oven to 350 degrees Fahrenheit. Cut pork shoulder into even, 1 inch sections.
2. Mix all dry ingredients plus the vinegar and pineapple juice in a large bowl.
3. Place sliced pork in bowl and mix well until all pork slices are coated evenly. Marinate for two hours.
4. Cut pineapple, cilantro, and onion and set aside for taco toppings.
5. Place parchment paper on a baking sheet. Place to slices of pineapple in the middle and then stick a wooden skewer in the center of both pineapples. Skew through all of the slices of pork and topping with one to two more slices of pineapple at the top.
6. Place in the oven and bake for 1.5 hours.
7. Remove from oven and slice the edges of the meat until all has been sliced off.
8. Place pork pieces in each corn tortilla and top with pineapple, cilantro, onion, and hot sauce of choice.
- 2 - 4 lbs pork shoulder
- 1/2 bar achiote paste
- 2 tbsp powdered guajillo chile
- 1 tbsp garlic powder
- 1 tbsp oregano
- 1 tbsp cumin
- 1 tbsp salt
- 1 tbsp pimienta
- 3/4 cup vinegar
- 1 cup pineapple juice
- 1 pineapple, peeled (4 slices and the rest cubed)
- 8 corn tortillas
- 1/4 cup cilantro, chopped
- 1/2 white onion, diced
- hot sauce of choice
- Preheat oven to 350 degrees Fahrenheit. Cut pork shoulder into even, 1 inch sections.
- Mix all dry ingredients plus the vinegar and pineapple juice in a large bowl.
- Place sliced pork in bowl and mix well until all pork slices are coated evenly. Marinate for two hours.
- Cut pineapple, cilantro, and onion and set aside for taco toppings.
- Place parchment paper on a baking sheet. Place to slices of pineapple in the middle and then stick a wooden skewer in the center of both pineapples. Skew through all of the slices of pork and topping with one to two more slices of pineapple at the top.
- Place in the oven and bake for 1.5 hours.
- Remove from oven and slice the edges of the meat until all has been sliced off.
- Place pork pieces in each corn tortilla and top with pineapple, cilantro, onion, and hot sauce of choice.
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]]>The post Tarte Flambe appeared first on Florida Girl Cooks.
]]>My recent purchase of Sift Magazine has left me wanting to make every single recipe, especially this tarte flambe! Anything baked alongside anything French, immediately has my attention and my mouth salivating. Tarte flambe is to the French what pizza is to Americans, but much, much fancier. This is a meal that is sure to please all taste buds in your household, children and adults alike. The recipe yields two tarte flambe. Let’s just say there wasn’t a bite left, not even for lunch the following. Cue the sad tears here. If you’re salivating just reading the ingredients or this description, consequently, you know what you have to do!
Tarte Flambe
Dough
2.5 cups King Arthur Unbleached All-Purpose Flour
1 cup King Arthur Pasty Flour (you can substitute cake flour)
1 tsp instant or active dry yeast
1 tsp salt
1.25 cups water
Topping
1/2 cup crème fraiche
1 large egg yolk
salt and pepper
pinch of ground nutmeg
8 ounces bacon, cut into 1″ pieces
2 cups thinly sliced red onion
chopped chives for garnish
Prepare
Dough
1. In a large mixing bowl, combine all of the dough ingredients.
2. Mix and knead until a smooth dough comes together.
3. Cover the mixing bowl and let the dough rise for 1 hour.
4. After an hour, deflate the dough, divide in half, and shape each half into a ball. Return to a greased bowl, cover, and refrigerate for 1 to 2 days.
Topping
1. Place a rack in the upper third of your oven with a pizza stone on it and preheat for 1 hour to 500 degrees Fahrenheit.
2. Whisk together the crème fraiche and egg yolk. Season with salf, pepper, and a pinch of nutmeg.
3. In a large skillet, cook bacon halfway, until it releases some of its fat.
4. Scoop out the bacon and drain on absorbent paper.
5. Add the onions and cook over medium heat, stirring occasionally for 5 minutes, until they are soften and become translucent. Remove from heat, return the bacon to the pan, and set aside.
6. On a lightly floured surface, stretch the dough to a thickness of 3/8″ leaving a 1/2″ thick rim around the outside edge.
7. Spread half of the cream mixture over the dough, then sprinkle with half of the bacon and onion mixture. repeat the stretching and assembly process with the second round of dough.
8. Slide the assembled pizza onto the hot stone and bake for 13 – 15 minutes, until the onions are browned and the edge of the dough is well caramelized.
9. Remove the oven, sprinkle with chopped chives and serve warm.
- Dough
- 2.5 cups King Arthur Unbleached All-Purpose Flour
- 1 cup King Arthur Pasty Flour (you can substitute cake flour)
- 1 tsp instant or active dry yeast
- 1 tsp salt
- 1.25 cups water
- Topping
- 1/2 cup crème fraiche
- 1 large egg yolk
- salt and pepper
- pinch of ground nutmeg
- 8 ounces bacon, cut into 1" pieces
- 2 cups thinly sliced red onion
- chopped chives for garnish
- Dough
- In a large mixing bowl, combine all of the dough ingredients.
- Mix and knead until a smooth dough comes together.
- Cover the mixing bowl and let the dough rise for 1 hour.
- After an hour, deflate the dough, divide in half, and shape each half into a ball. Return to a greased bowl, cover, and refrigerate for 1 to 2 days.
- Topping
- Place a rack in the upper third of your oven with a pizza stone on it and preheat for 1 hour to 500 degrees Fahrenheit.
- Whisk together the crème fraiche and egg yolk. Season with salf, pepper, and a pinch of nutmeg.
- In a large skillet, cook bacon halfway, until it releases some of its fat.
- Scoop out the bacon and drain on absorbent paper.
- Add the onions and cook over medium heat, stirring occasionally for 5 minutes, until they are soften and become translucent. Remove from heat, return the bacon to the pan, and set aside.
- On a lightly floured surface, stretch the dough to a thickness of 3/8" leaving a 1/2" thick rim around the outside edge.
- Spread half of the cream mixture over the dough, then sprinkle with half of the bacon and onion mixture. repeat the stretching and assembly process with the second round of dough.
- Slide the assembled pizza onto the hot stone and bake for 13 - 15 minutes, until the onions are browned and the edge of the dough is well caramelized.
- Remove the oven, sprinkle with chopped chives and serve warm.
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]]>The post Chinese Barbeque Pork Buns appeared first on Florida Girl Cooks.
]]>If you’d like to watch a video like I did to make sure I was making them correctly then I highly recommend this one. The lady is super cute and definitely knows her Asian cooking.
Chinese Barbecue Pork Buns
Filling
1/2 cup low sodium chicken broth
2 tbsps oyster sauce
2 tbsps ketchup
5 tsps granulated sugar
4 tsps cornstarch
1 tbsp dark soy sauce (this is not the same as regular soy sauce)
1/2 tsp kosher salt
pinch white pepper, freshly ground
2 tbsps peanut oil
1/2 cup yellow onion, diced (1/4-inch)
1 1/2 cups char siu pork, fine dice (I did 1/4-inch)
1 tbsps Shaoxing Chinese sherry
1 1/2 tsps sesame oil
Prepare
1. Whisk the chicken broth, oyster sauce, ketchup, sugar, cornstarch, soy sauce, salt, and pepper together in a medium bowl.
2. Heat the peanut oil over high flame in a wok or heavy-bottomed saucepan.
3. When the oil is hot, add the onion, reduce the heat to medium-low and cook (stirring often) until golden brown – about 6 minutes.
4. Turn the heat to high and add the pork, stir-frying for about 2-3 minutes.
5. Pour the sherry in from the edges of the wok (or drizzle in a circle over the saucepan as I did) and stir together.
6. Reduce the heat to medium and pour the broth mixture into the center of the wok or pan.
7. Stir together until the filling is thickened. This takes only a few minutes.
8. Remove from heat and stir in the sesame oil. Let cool and refrigerate the filling. Filling can be refrigerated for a few days before using. Do not freeze dough.
Dough
1/4 cup sugar
1 3/4 cup warm water (105°F – 115°F)
1 tbsp yeast
6 cups flour
1 tbsp baking powder
2 tbsp shortening
Prepare
1. In a medium bowl, dissolve the sugar in warm water and add the yeast. Let the yeast stand for about ten minutes or until it becomes foamy, floating to the top.
2. Sift the flour (I never sift anything) into a large bowl.
3. Add the baking powder, shortening, and the yeast liquid. Mix well. If the dough is dry, add a little water. If the dough is too wet, add more flour.
4. Knead the dough until smooth (took me ten minutes by hand).
5. Place the dough in a large bowl and cover tightly with plastic wrap. Let the dough rise in a warm place for a couple of hours until it has tripled in size.
6. Cut 24 squares of parchment or wax paper, 2 1/2-inches a side.
7. Knead the risen dough until it is smooth and elastic. Again, if it is too dry, wet your hand(s) and knead it – if it is too wet, add some flour and knead it in. Because I work on a finite area cutting board (i.e. not a long counter), I found it easiest to cut the dough into quarters and make a log from each quarter. Keep the unused dough under plastic or a damp kitchen towel to prevent drying out.
8. Cut each log into 6 equal pieces and flatten each piece with your hand to make a disc.
9. Use your fingers to pinch the outer inch of the disc thinner than the center. Then shape a sort of well in the thicker center of the dough. Spoon a tablespoon (or more, if you can handle it) of the pork filling into the center of the dough.
10. Pleat the edges together, with the intent of gathering the edges to form a sort of bowl from the dough (use your thumb or spoon to push the filling down). If you care about the presentation (hey, some people don’t) then wipe your fingers clean of any filling on a wet cloth before twisting and pinching the pleats together at the top. If there is excess dough, pinch it off. Set the bao on a square of parchment. Repeat for the rest and let them stand for about 10 minutes.
11. Place the buns in a steamer with at least 2 inches between them as they will expand during steaming. You will not be able to fit them all in your steamer unless you have 1) a giant steamer or 2) a million layers – so be patient and don’t cram them together, just steam in two or three batches. If you have a wok, bring 2 inches of water to a boil and set your steamer over the wok (make sure the steamer doesn’t actually sit in the water – that would be called boiling and we don’t want that!). If you don’t have a wok (I don’t) then this is what I did: I found a stockpot that fits my generic bamboo steamer perfectly. The fit doesn’t have to be perfect, just don’t use such a large pot that the steam escapes. I filled the stockpot with 2 inches of water and then placed a small metal rack (you can find these in random Asian grocery stores) in the center.
12. Bring the water to a boil, place the steamer on the pot and steam for 10 minutes. Serve hot. Makes 24.
Storage:Once cooled, you can seal these in an airtight container or ziploc bag and keep in the refrigerator for up to a week. To reheat, either steam them again for a few minutes.
*filling from Fine Cooking issue #109
dough from Chinese Snacks by Huang Su-Huei
- Filling
- 1/2 cup low sodium chicken broth
- 2 tbsps oyster sauce
- 2 tbsps ketchup
- 5 tsps granulated sugar
- 4 tsps cornstarch
- 1 tbsp dark soy sauce (this is not the same as regular soy sauce)
- 1/2 tsp kosher salt
- pinch white pepper, freshly ground
- 2 tbsps peanut oil
- 1/2 cup yellow onion, diced (1/4-inch)
- 1 1/2 cups char siu pork, fine dice (I did 1/4-inch)
- 1 tbsps Shaoxing Chinese sherry
- 1 1/2 tsps sesame oil
- Dough
- 1/4 cup sugar
- 1 3/4 cup warm water (105°F – 115°F)
- 1 tbsp yeast
- 6 cups flour
- 1 tbsp baking powder
- 2 tbsp shortening
- Filling
- Whisk the chicken broth, oyster sauce, ketchup, sugar, cornstarch, soy sauce, salt, and pepper together in a medium bowl.
- Heat the peanut oil over high flame in a wok or heavy-bottomed saucepan.
- 3. When the oil is hot, add the onion, reduce the heat to medium-low and cook (stirring often) until golden brown – about 6 minutes.
- Turn the heat to high and add the pork, stir-frying for about 2-3 minutes.
- Pour the sherry in from the edges of the wok (or drizzle in a circle over the saucepan as I did) and stir together.
- Reduce the heat to medium and pour the broth mixture into the center of the wok or pan.
- Stir together until the filling is thickened. This takes only a few minutes.
- Remove from heat and stir in the sesame oil. Let cool and refrigerate the filling. Filling can be refrigerated for a few days before using. Do not freeze dough.
- Dough
- In a medium bowl, dissolve the sugar in warm water and add the yeast. Let the yeast stand for about ten minutes or until it becomes foamy, floating to the top.
- Sift the flour (I never sift anything) into a large bowl.
- Add the baking powder, shortening, and the yeast liquid. Mix well. If the dough is dry, add a little water. If the dough is too wet, add more flour.
- Knead the dough until smooth (took me ten minutes by hand).
- Place the dough in a large bowl and cover tightly with plastic wrap. Let the dough rise in a warm place for a couple of hours until it has tripled in size.
- Cut 24 squares of parchment or wax paper, 2 1/2-inches a side.
- Knead the risen dough until it is smooth and elastic. Again, if it is too dry, wet your hand(s) and knead it – if it is too wet, add some flour and knead it in. Because I work on a finite area cutting board (i.e. not a long counter), I found it easiest to cut the dough into quarters and make a log from each quarter. Keep the unused dough under plastic or a damp kitchen towel to prevent drying out.
- Cut each log into 6 equal pieces and flatten each piece with your hand to make a disc.
- Use your fingers to pinch the outer inch of the disc thinner than the center. Then shape a sort of well in the thicker center of the dough. Spoon a tablespoon (or more, if you can handle it) of the pork filling into the center of the dough.
- Pleat the edges together, with the intent of gathering the edges to form a sort of bowl from the dough (use your thumb or spoon to push the filling down). If you care about the presentation (hey, some people don’t) then wipe your fingers clean of any filling on a wet cloth before twisting and pinching the pleats together at the top. If there is excess dough, pinch it off. Set the bao on a square of parchment. Repeat for the rest and let them stand for about 10 minutes.
- Place the buns in a steamer with at least 2 inches between them as they will expand during steaming. You will not be able to fit them all in your steamer unless you have 1) a giant steamer or 2) a million layers – so be patient and don’t cram them together, just steam in two or three batches. If you have a wok, bring 2 inches of water to a boil and set your steamer over the wok (make sure the steamer doesn’t actually sit in the water – that would be called boiling and we don’t want that!). If you don’t have a wok (I don’t) then this is what I did: I found a stockpot that fits my generic bamboo steamer perfectly. The fit doesn’t have to be perfect, just don’t use such a large pot that the steam escapes. I filled the stockpot with 2 inches of water and then placed a small metal rack (you can find these in random Asian grocery stores) in the center.
- Bring the water to a boil, place the steamer on the pot and steam for 10 minutes. Serve hot. Makes 24.
- Storage:Once cooled, you can seal these in an airtight container or ziploc bag and keep in the refrigerator for up to a week. To reheat, either steam them again for a few minutes.
- Filling from Fine Cooking issue #109
- Dough from Chinese Snacks by Huang Su-Huei
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]]>The post CRANBERRY ORANGE GLAZED HAM appeared first on Florida Girl Cooks.
]]>Cranberry Orange Glazed Ham
Ingredients
1 (8-pound) full cooked ham, spiral sliced
1 can jellied cranberry sauce
¼ cup orange juice
½ cup firmly packed brown sugar
1½ cups orange juice
zest of one orange
orange slices, optional
cranberries, optional
Prepare
1. Preheat oven to 325º F.
2. Place ham into roasting pan. Combine cranberry sauce, orange juice, brown sugar, and orange zest. 3. Spread over ham, reserving at least one cup to serve alongside ham when finished.
4. Pour additional orange juice into base of roasting pan and arrange orange slices and cranberries (optional) around ham.
5. Place top on roasting pan or tent with aluminum foil and bake 1 hour.
6. Uncover ham and baste well with pan juices. Recover. Repeat every 15 minutes until the thickest part of the ham registers 140º on a meat thermometer.
7. Remove roasting pan from the oven and baste again. Let the ham stand for about 15 minutes before carving.
- 1 (8-pound) full cooked ham, spiral sliced
- 1 can jellied cranberry sauce
- ¼ cup orange juice
- ½ cup firmly packed brown sugar
- 1½ cups orange juice
- zest of one orange
- orange slices, optional
- cranberries, optional
- Preheat oven to 325º F.
- Place ham into roasting pan. Combine cranberry sauce, orange juice, brown sugar, and orange zest.
- Spread over ham, reserving at least one cup to serve alongside ham when finished.
- Pour additional orange juice into base of roasting pan and arrange orange slices and cranberries (optional) around ham.
- Place top on roasting pan or tent with aluminum foil and bake 1 hour.
- Uncover ham and baste well with pan juices. Recover. Repeat every 15 minutes until the thickest part of the ham registers 140º on a meat thermometer.
- Remove roasting pan from the oven and baste again. Let the ham stand for about 15 minutes before carving.
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]]>The post ROASTED LAMB WITH PEARS AND PISTACHIOS appeared first on Florida Girl Cooks.
]]>Roasted Lamb with Pears and Pistachios
INGREDIENTS
8 medium lamb shanks (8–10 lb. total)
1/4 cup kosher salt plus more for seasoning
1/2 cup olive oil
1 cup chopped onion
1 cup chopped carrots
10 garlic cloves, thinly sliced
1 1/2 teaspoons ground cardamom
1 3″–4″ cinnamon stick
5 cups pomegranate juice
1 cup natural unsalted pistachios, toasted, divided
8 small whole Seckel pears, or 4 large Bosc pears, halved
1 teaspoon rose water
1/4 cup chopped flat-leaf parsley
1/4 cup chopped fresh mint
PREPARE
1. Place lamb in a large roasting pan. Sprinkle 1/4 cup salt over; toss to coat. Loosely cover with foil or plastic wrap and chill for 24 hours.
2. Preheat broiler. Divide shanks between 2 rimmed baking sheets. Broil lamb 1 sheet at a time, turning occasionally, until browned on all sides, about 15 minutes per batch.
3. Reduce oven to 350°. Heat oil in a large roasting pan over 2 burners set to medium-high heat.
4. Add onion, carrots, and garlic; sautée until lightly browned, about 10 minutes.
5. Add ground cardamom and cinnamon stick and season generously with salt; cook, stirring, for 1 minute.
6. Stir in pomegranate juice and 3 cups water, scraping up browned bits.
7. Add 3/4 cup pistachios and reserved lamb, arranging the meatier part of the shanks in the liquid with bones facing upward.
8. Cover pan tightly with a double layer of foil.
9. Transfer roasting pan to the oven.
10. Cook, basting and turning shanks every hour, until meat is tender and almost falling off the bone, about 3 hours.
11. Uncover pan. Add whole pears, pushing to submerge; let cool completely at room temperature.
12. Cover; chill overnight. Chop remaining 1/4 cup pistachios; cover and store airtight at room temperature.
13. Preheat oven to 450°. Scrape fat from surface of braising liquid in pan; discard.
14. Heat lamb mixture over 2 burners set to medium heat, occasionally shifting shanks and stirring juices, until warmed through, 10–15 minutes.
15. Gently transfer shanks to a large rimmed baking sheet. Spoon 1 cup braising liquid over. Roast, basting occasionally, until glazed, 15–20 minutes.
16. Meanwhile, add rose water to roasting pan with pears and bring to a simmer. Cook until sauce thickens, 10–12 minutes.
17. Remove pears and reserve. Without pressing on solids, strain sauce into a bowl or measuring cup. Skim fat from surface.
18. Place 1 lamb shank in each bowl. Drizzle sauce over lamb. Sprinkle with herbs and reserved pistachios and serve with pears.
- 8 medium lamb shanks (8–10 lb. total)
- 1/4 cup kosher salt plus more for seasoning
- 1/2 cup olive oil
- 1 cup chopped onion
- 1 cup chopped carrots
- 10 garlic cloves, thinly sliced
- 1 1/2 teaspoons ground cardamom
- 1 3"–4" cinnamon stick
- 5 cups pomegranate juice
- 1 cup natural unsalted pistachios, toasted, divided
- 8 small whole Seckel pears, or 4 large Bosc pears, halved
- 1 teaspoon rose water
- 1/4 cup chopped flat-leaf parsley
- 1/4 cup chopped fresh mint
- 1. Place lamb in a large roasting pan. Sprinkle 1/4 cup salt over; toss to coat. Loosely cover with foil or plastic wrap and chill for 24 hours.
- 2. Preheat broiler. Divide shanks between 2 rimmed baking sheets. Broil lamb 1 sheet at a time, turning occasionally, until browned on all sides, about 15 minutes per batch.
- 3. Reduce oven to 350°. Heat oil in a large roasting pan over 2 burners set to medium-high heat.
- 4. Add onion, carrots, and garlic; sautée until lightly browned, about 10 minutes.
- 5. Add ground cardamom and cinnamon stick and season generously with salt; cook, stirring, for 1 minute.
- 6. Stir in pomegranate juice and 3 cups water, scraping up browned bits.
- 7. Add 3/4 cup pistachios and reserved lamb, arranging the meatier part of the shanks in the liquid with bones facing upward.
- 8. Cover pan tightly with a double layer of foil.
- 9. Transfer roasting pan to the oven.
- 10. Cook, basting and turning shanks every hour, until meat is tender and almost falling off the bone, about 3 hours.
- 11. Uncover pan. Add whole pears, pushing to submerge; let cool completely at room temperature.
- 12. Cover; chill overnight. Chop remaining 1/4 cup pistachios; cover and store airtight at room temperature.
- 13. Preheat oven to 450°. Scrape fat from surface of braising liquid in pan; discard.
- 14. Heat lamb mixture over 2 burners set to medium heat, occasionally shifting shanks and stirring juices, until warmed through, 10–15 minutes.
- 15. Gently transfer shanks to a large rimmed baking sheet. Spoon 1 cup braising liquid over. Roast, basting occasionally, until glazed, 15–20 minutes.
- 16. Meanwhile, add rose water to roasting pan with pears and bring to a simmer. Cook until sauce thickens, 10–12 minutes.
- 17. Remove pears and reserve. Without pressing on solids, strain sauce into a bowl or measuring cup. Skim fat from surface.
- 18. Place 1 lamb shank in each bowl. Drizzle sauce over lamb. Sprinkle with herbs and reserved pistachios and serve with pears.
The post ROASTED LAMB WITH PEARS AND PISTACHIOS appeared first on Florida Girl Cooks.
]]>The post SMOKY RIBS appeared first on Florida Girl Cooks.
]]>Smoky Ribs
Ingredients
1/2 cup packed dark-brown sugar
Coarse salt and ground pepper
1/4 cup Cajun seasoning
3 tablespoons smoked or sweet paprika
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons ground mustard
2 racks baby back pork ribs (about 2 1/2 pounds total)
Prepare
Prep the Ribs
1.Depending on how the butcher has trimmed the ribs, there may be a tough, rubbery membrane on the underside. If so, score meat between bones (being careful not to cut the meat) and pull membrane away.
2.Combine brown sugar, 1/3 cup salt, 1 teaspoon ground pepper, Cajun seasoning, paprika, cayenne, and ground mustard. Reserve half the rub for later use (store in an airtight container, up to a month). Working with 1 rack at a time, lay a large piece of parchment-lined foil on a work surface, place rack on parchment, and liberally coat both sides with rub.
3.Fold foil and parchment around ribs, crimping the edges together to form a packet.
Cook in the Oven
1.Preheat oven to 300 degrees. Place rib packets on a rimmed baking sheet. Bake until a knife can pierce meat with no resistance, 2 to 2 1/2 hours.
2.Remove ribs from oven. Heat broiler. Unwrap ribs, place on sheet, and brush with Chipotle Sauce.
3.Broil until sauce is bubbling and ribs are lightly charred, about 5 minutes, brushing with more sauce if desired.
Cook on the Grill
1.Set up a grill for indirect cooking: Arrange heat source (charcoal or gas) on one side of grill and heat to medium-high.
2.Place rib packets on cooler side of grill, standing them upright on long sides. Cover grill and cook until a knife can pierce meat with no resistance, about 2 1/2 hours (if using a charcoal grill, add a couple handfuls of coals every half hour to maintain 300 degrees).
3.Remove ribs from grill, unwrap, and brush with Chipotle Sauce. If using a charcoal grill, lift grate to carefully spread out hot coals. On a gas grill, place ribs directly over heat source. Grill until sauce is bubbling and ribs are lightly charred, 2 minutes per side, brushing with more sauce if desired.
- 1/2 cup packed dark-brown sugar
- Coarse salt and ground pepper
- 1/4 cup Cajun seasoning
- 3 tablespoons smoked or sweet paprika
- 1 1/2 teaspoons cayenne pepper
- 1 1/2 teaspoons ground mustard
- 2 full racks pork ribs
- Prep the Ribs
- Depending on how the butcher has trimmed the ribs, there may be a tough, rubbery membrane on the underside. If so, score meat between bones (being careful not to cut the meat) and pull membrane away.
- Combine brown sugar, 1/3 cup salt, 1 teaspoon ground pepper, Cajun seasoning, paprika, cayenne, and ground mustard. Reserve half the rub for later use (store in an airtight container, up to a month). Working with 1 rack at a time, lay a large piece of parchment-lined foil on a work surface, place rack on parchment, and liberally coat both sides with rub.
- Fold foil and parchment around ribs, crimping the edges together to form a packet.
- Cook in the Oven
- Preheat oven to 300 degrees. Place rib packets on a rimmed baking sheet. Bake until a knife can pierce meat with no resistance, 2 to 2 1/2 hours.
- Remove ribs from oven. Heat broiler. Unwrap ribs, place on sheet, and brush with Chipotle Sauce.
- Broil until sauce is bubbling and ribs are lightly charred, about 5 minutes, brushing with more sauce if desired.
- Cook on the Grill
- Set up a grill for indirect cooking: Arrange heat source (charcoal or gas) on one side of grill and heat to medium-high.
- Place rib packets on cooler side of grill, standing them upright on long sides. Cover grill and cook until a knife can pierce meat with no resistance, about 2 1/2 hours (if using a charcoal grill, add a couple handfuls of coals every half hour to maintain 300 degrees).
- Remove ribs from grill, unwrap, and brush with Chipotle Sauce. If using a charcoal grill, lift grate to carefully spread out hot coals. On a gas grill, place ribs directly over heat source. Grill until sauce is bubbling and ribs are lightly charred, 2 minutes per side, brushing with more sauce if desired.
The post SMOKY RIBS appeared first on Florida Girl Cooks.
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