Bbq~
Just watched episode 01 of Gordon Ramsey's Ultimate Cookery Course and it's really good actually. It's like a super fast paced Alton Brown for people who are both comfortable and uncomfortable with cooking, and if you already know the basics, this will give you a bit of updating, some new ideas, and just keep everyone comfortable with cooking very quick but delicious and in no way 'instant'. There are lots of good little tips like how to keep a pork chop flat in a fry pan - just put a few little cuts on the edge.
Watched while eating lunch... at 3.30, half a roast corn, two lemon garlic pepper ribs, two nubs of bbq with a hint of curry baby back ribs, and half a carrot with homemade hummous (my bbq leftovers). So good. Super basic recipes. I didn't measure anything.
1. Roast corn with skin on, letting it just burn off. I like my corn dry but if you want it plump and moist, soak corn in water for a while before roasting.
2. For about... uh... 6 lbs of pork side ribs, 1/2-1 cup lemon juice, splash of sherry (optional), splash of extra virgin olive oil - about a spoonful, a nice big handful of garlic (10+ cloves), 1/4 cup GOOD dijon, none of that neon yellow crap, and enough cracked black pepper to make both wrists tired.
3. About 3.5 lb of baby back ribs. Squeeze of bbq sauce or ketchup + paprika, spoon of dijon, two spoons of worcestershire, half lemon or healthy glug of red wine, two nice spoonfuls of curry powder, lotsa garlic, spoon of chili powder (get the good korean stuff - it's good and super cheap, like $2/kg for me), spoon of honey. Marinate overnight.
---> Cooking 2-3: Place the skin down, low heat, until it lifts off pretty easily and has a shiny golden gloss. Flip and just let cook. About... 10-20 minutes depending on size. If you're worried about overcooking/burning, put heat on high on the edges of the bbq and move meat to centre to cook indirectly. Same result, only slightly more time and space.
4. Super garlicky hummous. Can of chickpeas, drained. You might want to save a bit of juice for later on, but I just used water since I hate the smell/taste of chickpeas. Handful of garlic, about 6-8 cloves, about 6 tbs lemon juice (one lemon ish), nice healthy amount of extra virgin (about 1/4 cup?),
---> I basically peeled and food processored two heads of garlic to med-fine pieces which are good stir fry size, and kept in the fridge to over over the next couple of days.
(Also made spicy cumin lamb skewers w/chili powder, salt, black pepper, cumin power, and bit of oil, on high heat to just barely cook + korean bbq flavour chicken drumsticks w/korean bbq sauce, lemon juice, and garlic. OR if you don't have the prepared sauce: about... 1/4 c soy sauce (use a good one, not some crap chinese brand) + rice wine, teeny bit of sesame oil, 4-8 cloves minced or pureed garlic, spoon of honey, few drops of vinegar or lemon juice, and spoon of worcestershire. And of course, potato + yam.
(and figs grilled are sooooooooo good. It's like eating a bag of honey. XD)
Watched while eating lunch... at 3.30, half a roast corn, two lemon garlic pepper ribs, two nubs of bbq with a hint of curry baby back ribs, and half a carrot with homemade hummous (my bbq leftovers). So good. Super basic recipes. I didn't measure anything.
1. Roast corn with skin on, letting it just burn off. I like my corn dry but if you want it plump and moist, soak corn in water for a while before roasting.
2. For about... uh... 6 lbs of pork side ribs, 1/2-1 cup lemon juice, splash of sherry (optional), splash of extra virgin olive oil - about a spoonful, a nice big handful of garlic (10+ cloves), 1/4 cup GOOD dijon, none of that neon yellow crap, and enough cracked black pepper to make both wrists tired.
3. About 3.5 lb of baby back ribs. Squeeze of bbq sauce or ketchup + paprika, spoon of dijon, two spoons of worcestershire, half lemon or healthy glug of red wine, two nice spoonfuls of curry powder, lotsa garlic, spoon of chili powder (get the good korean stuff - it's good and super cheap, like $2/kg for me), spoon of honey. Marinate overnight.
---> Cooking 2-3: Place the skin down, low heat, until it lifts off pretty easily and has a shiny golden gloss. Flip and just let cook. About... 10-20 minutes depending on size. If you're worried about overcooking/burning, put heat on high on the edges of the bbq and move meat to centre to cook indirectly. Same result, only slightly more time and space.
4. Super garlicky hummous. Can of chickpeas, drained. You might want to save a bit of juice for later on, but I just used water since I hate the smell/taste of chickpeas. Handful of garlic, about 6-8 cloves, about 6 tbs lemon juice (one lemon ish), nice healthy amount of extra virgin (about 1/4 cup?),
---> I basically peeled and food processored two heads of garlic to med-fine pieces which are good stir fry size, and kept in the fridge to over over the next couple of days.
(Also made spicy cumin lamb skewers w/chili powder, salt, black pepper, cumin power, and bit of oil, on high heat to just barely cook + korean bbq flavour chicken drumsticks w/korean bbq sauce, lemon juice, and garlic. OR if you don't have the prepared sauce: about... 1/4 c soy sauce (use a good one, not some crap chinese brand) + rice wine, teeny bit of sesame oil, 4-8 cloves minced or pureed garlic, spoon of honey, few drops of vinegar or lemon juice, and spoon of worcestershire. And of course, potato + yam.
(and figs grilled are sooooooooo good. It's like eating a bag of honey. XD)