Chocolate Milk Stout BBQ Ribs with Mole Spice Rub

Chocolate, beer and barbecue don't seem like an obvious pairing, but trust me on this one. Do you like mole sauce? How about chocolate milk stout? dark roasty beers have an affinity for roasted and grilled meats. Stouts and Porters also love chocolate. See? The combination isn't so crazy after all.

These ribs are brilliant on the grill, if you are a master at the low and slow. They are equally as tasty slow roasted in the oven.

The recipe is my own

serves 4

The Ingredients:
1 rack (2 1/2-3 lbs) pork ribs

for the rub
1 1/2 tsp salt
1 1/2 tsp ground black pepper
1 1/2 tsp ancho chili powder
2 tsp brown sugar
2 tsp paprika
1 tsp cumin
1 tsp oregano
1 tsp cocoa powder
pinch cayenne pepper

for the sauce
2 cloves of garlic, minced
1 Tbsp oil
1 can tomato paste
1 cup chocolate milk stout
1/3 cup brown sugar
1 T cocoa powder
2 tsp paprika
1 Tbsp Ancho chili powder
1 tsp salt

The Process:
For the rub
Combine the spices.

Rub the mixture on both sides of ribs. Cover and let stand at room temperature for about 30 minutes.

for the sauce
Heat the oil in a medium saucepan over medium high heat. Add the garlic and saute until fragrant, about 2-3 minutes. Whisk the remaining ingredients into the saucepan. Bring to a boil, remove from heat and allow to cool. Refrigerate until ready to use.

for the ribs
Preheat the oven to 250 

Line a baking sheet with aluminum foil. Place the seasoned ribs on top. Brush with BBQ sauce and roast in the preheated oven, turning ribs and brushing with BBQ sauce every 30-45 minutes until fork tender, about 4 hours.

Allow to rest 10-15 minutes before serving

Serve with remaining Mole Stout BBQ sauce

Seared Pork Chops with Garlic Scape Chimichurri

One of my favorite parts of our CSA box is the garlic scapes. I love these elegant tender curls. Often I'll sautee them up like green beans. Or add them to a morning omelet with feta and whatever herbs tagged along in that week's box. But lately I've been coming across many scape pesto and chimichurri recipe and thought I'd give one a go.

I'd much rather grill these chops over an open flame than sear them in the pan, but the endless rain we've had this summer has put a damper on much of our grilling plans. Ah well, seared chops work in a pinch.

Pick thick-cut bone-in chops with a lot of marbling. Pork is a much leaner meat than beef and needs the extra fat, unless you want to end up with a tough and chewy chunk of meat. Rib chops...center cut of the loin...seem to grill up among the best. Thick cut helps keep them from drying out too quickly. And the bone? Well, honestly, I just enjoy gnawing the last bit of flavor off of the bone.

Enjoy!

adapted from The Brook Cook

serves 5

The Ingredients
for the chimichurri
1/4 cup fresh parsley, chopped
3 Tbsp fresh, chopped
3 Tbsp fresh cilantro, chopped
1 green onion, thinly sliced
4 to 6 garlic scapes, thinly sliced
1 Tbsp lemon juice
1 tsp kosher salt
1/8 teaspoon red pepper flakes
1/2 cup olive oil

for the chops
5 thick cut bone-in pork loin chops
generous pinch of salt and pepper
1 Tbsp oil

The Process
for the chimichurri
Combine the herbs, green onion, garlic scapes, lemon juice, salt, and red pepper flakes in a food processor. Purée. With the food processor still running, drizzle in the olive oil. Transfer to a bowl and set aside.

Chimichurri will keep in the fridge, covered, for up to a week.

for the chops
Generously season the chops with salt and pepper. Heat a large cast iron skillet over high heat. Add the oil and reduce heat to medium-high. Add the chops and sear 3 to 5 minutes, with out moving. Flip and cook until meat is just cooked through, about 3-4 minutes more.

Alternatively, grill the chops...searing 1-2 minutes per side over direct heat until a golden crust forms. Move the chops to indirect heat and cook an additional 4-5 minutes per side or until the internal temperature reaches 135-140 degrees F.

Let rest 5 minutes before serving. Serve topped with chimichurri.

Vietnamese Pork Chops

Meat.  Summer.  Grill.

And of course.  Rain.

So a slight change of plans.  These thick-cut marinaded pork chops would have been phenominal on the grill, but with the 20 minute windows of sunshine we seem to have been experiencing, the skillet will have to do.

And the marinade reduced into a dipping sauce?  Amazing.

adapted from Bon Appetit

serves 2

The Ingredients:
2 - 1" inch thick cut pork chops (about 1 lb)
1/2 shallot, minced
2 Tbsp packed brown sugar
2 Tbsp fish sauce
1 Tbsp rice vinegar
1/2 tsp ground pepper
olive oil
salt to taste
lime, quartered

The Process:
Whisk together the shallot, brown sugar, fish sauce, vinegar and pepper.  Pierce the pork chops all over, place in a zip top bag and pour the marinade over.  Seal and marinate for 20 minutes at room temperature, or chill 4 hours to overnight

Remove chops and reserve marinade.  Generously salt the chops with salt.  Heat the oil in a large skillet over medium high heat.  Sear, until browned and cooked through, about 4 minutes per side.  Remove from skillet, cover to keep warm and allow to rest for about 9 minutes

While the chops rest, add the reserved marinade to a small saucepan.  Bring to a boil and cook until reduced until about 1/4 cup.

Serve chops with reduced marinade and lime wedges.

Ginger Cardamom Chicken Marinated with Pumpkin Ale

This recipe was served alongside yesterday's curried squash as part of a beer paring assignment.  While the curry was stellar on its own, I rarely turn up the opportunity to actually COOK with the beer.  Upping the ante a bit for the homework, I incorporated the beer of choice directly into the recipe.

Brooklyn's Post Road Pumpkin Ale:

The beer has a wonderful spice aroma that I wanted to play up in the chicken.  As the poultry was paired with a curry for dinner, I opted to keep the spice palate fairly tight.  Instead of using  broader more complex flavor of the garam masala blend used in the curry, I choose to focus on the cardamom and ginger.  The beer does not contribute much flavor, but played a key role in tenderizing the meat.  In the end the flavor was fairly simple...only a subtle hint of spice with a warmth from the ginger...but it was by far one of the juiciest and most tender boneless, skinless chicken breast recipes I've tried to date.

I used whole cardamom pods in this recipe, but feel free to substitute the ground spice instead.  Start with 1 1/2 tsp and adjust to your liking.

the recipe is my own

serves 4-6

The Ingredients:
2 lbs boneless, skinless chicken breasts
3 cloves garlic, minced
2 - inch knob of fresh ginger, minced
1 black cardamom pod
6-8 green cardamom pods
2 tsp salt
1 Tbsp honey
2 Tbsp oil
2 Tbsp lemon juice
10 oz pumpkin ale

The Process
Dry roast the caradmom pods in a small skillet over high heat, until lightly toasted and very fragrant, about 2 minutes.  Set aside to cool.

Once cool, coasrely crush with the side of a knife or with a mortar and pestle.  Combine all of the marinade ingredients into a gallon-sized zip-top bag.  Add the chicken.  Refridgerate and allow to marinate for at least 1 hour (mine bathed in the beer for almost seven).

Preheat the broiler or grill.  Remove the chicken from the marinade, discard the marinade.  Grill the chicken for 10-15 minutes, or until no longer pink, turning once (internal temperature should read 170F).  Serve.

Moroccan Grilled Eggplant and Squash

Need a few new ideas for all of those zucchini and eggplant bursting forth from the garden this time of year?  Prepare to heat up the grill!

 

recipe courtesy of Driftless Organics

serves 4


The Ingredients:
1 medium eggplant, sliced into 1/3” thick rounds
1 large summer squash, sliced lengthwise into ¼” thick planks 
2 cloves garlic, minced 
1 Tbsp lemon juice 
1 Tbsp olive oil
¼ tsp ground cumin 
½ tsp Hungarian paprika 
1 Tbsp fresh mint, chopped
1 Tbsp fresh parsley, chopped 
 Salt and pepper to taste

The Process:
Brush the eggplant and zucchini with oil and sprinkle with salt and pepper.

Grill or broil over high heat until soft and slightly charred, about 5-7 minutes per side.  Allow to cool slightly.   Chop coarsely and toss with remaining ingredients.

 Serve warm or room temperature with crusty bread or toasted pita.

The Review:
 I enjoyed this dish for several days of lunch.  Broiled or grilled, the eggplant didn't have the bitter or slightly slimy characteristics some unfairly pin on it.  Garden fresh and on the smaller end, the eggplants I used were almost sweet. 

The fresh garlic, paired with herbs and cumin was a huge hit (while for me anyway...I am a bit heavy handed on the garlic...I'm sure a few of my co-workers may have had an objection).

Perhaps a squirt more lemon next time around...

A Trio of Beer BBQ Sauces

Ross just turned thirty.   Pretty traumatic.  I crossed that line a little while back myself and found the best source of comfort is to surround yourself with good friends.  We did just that, by throwing a backyard BBQ.  Our tiny Weber grill cannot hold that many burgers or brats at one time, but that wasn't going to stop me from throwing together a  few barbeque sauce options for the poultry offerings.

Those of you who know us or who've read along for a while are away of our beer obsession.  Ross has been home-brewing for well over a year now.  We had three brews on hand for his party...a honey kolsch, a raspberry wheat and a Belgian-style blonde.  It was only fitting that the sauces follow in suit.

So for your next BBQ I present to you three sauces:

Root beer BBQ sauce adapted from Michele's Woman Cave
Stout Sriracha BBQ Sauce courtesy of the Beeroness
Carolina Mustard and Ale sauce inspired by recipes at beerbeque and yummly




ROOT BEER BBQ SAUCE
yields about 1 1/2 cups
 
The Ingredients:
1 cup root beer (Sprecher or other brewed options work really well)
1 cup ketchup
1/4 cup molasses
2 Tbsp brown sugar
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp red pepper flakes (or more to taste)

The Process:
Whisk together all of the ingredients in a medium saucepan over medium heat until well combined.  Simmer for 20-30 minutes, stirring occasionally until sauce is reduced by about 1/3.  Chill until ready to use.

Keeps refrigerated in sealed jar for 2-3 weeks.



STOUT SRIRACHA BBQ SAUCE
yields about 1 1/2 cups


The Ingredients:

1 Tbsp olive oil

4 cloves of garlic, minced

1/2 cup soy sauce

2/3 cup ketchup

2 tbs Worcestershire sauce

1 - 2 tsp sriracha

2 tsp smoked paprika

1 cup Stout (such as Guinness or Bear Republic Big Bear Black Stout)

1/3 cup brown sugar

1 tsp onion powder

The Process:

 Heat the oil in a medium saucepan over medium-high heat.  Add the garlic and saute until tender and fragrant, abut 1 minute.  Whisk in the remaining ingredients.  Simmer until thickened, 15-20 minutes, stirring occasionally.  Chill until ready to use.

Keeps refrigerated in a sealed jar for 2-3 weeks.

CAROLINA MUSTARD ALE SAUCE

yields about 2 cups

The Ingredients:

 1 cup mustard

2 Tbsp honey

3 oz beer (of the malty variety)

2 Tbsp apple cider vinegar

3 Tbsp brown sugar

1/2 tsp Worcestershire sauce

1/2 tsp garlic powder

1/4 tsp cayenne pepper (or more to taste)

salt and pepper to taste

The Process:

Whisk together all of the ingredients in a medium saucepan over medium heat until well combined.  Simmer for 20-30 minutes, stirring occasionally until sauce is reduced by about 1/3.  Chill until ready to use.

Keeps refrigerated in sealed jar for 2-3 weeks.

The Review:
 The root beer sauce was the clear winner among our friends, though I was partial to the deeper flavor and heat of the stout sriracha sauce.  The mustard seemed to be a more acquired taste.  We tried all three with wonderful success on grilled chicken. 

After the birthday BBQ, the rest of the root beer sauce found its way into a crockpot full of shredded chicken.  The meat was incredibly juicy, and dripping with sauce.  The root beer does shine through, even withthis much meat.  Though the overall flavor note is sweet, with just a spicy hint of ginger.

The Stout sriracha yielded a much deeper color and a much richer flavor.  Straight out of the jar, the BBQ sauce had a potent amount of heat.  Once slathered on the chicken, though, all of the flavors mellowed out, without one standing out among the others.  You probably wouldn't know there was beer in the sauce if you hadn't bee told.

The mustard sauce is still awaiting its second trial.  A glorious cut of pork butt roast is currently thawing on our counter for dinner.  A mustardy sauce seems only fitting...

But really, can you go wrong with any home made barbeque sauce?

Deceivingly Delicious Dry Rub and Mop Sauce

Get put the grill, smoker or broiler pan.  This dry rub and mop sauce was nearly life changing.  In my naive youth, my concept of BBQ was a rack of ribs or half a chicken served slightly charred, a little smokey and slathered in a heavy sweet red sauce.  Now I still enjoy a good squirt of Sweet Baby Rays at a family BBQ, but I've since learned that you needed smoother a good piece of meat...but you do need to compliment it.

the recipe is my own

yields enough rub and mob for 2 racks of ribs

Ingredients:
dry rub
1 tsp granulated garlic
1 tsp onion powder
1 tsp chili powder
1/2 tsp cinnamon
1/2 tsp cumin
1/2 tsp parika
1/2 tsp thyme
1 tsp ground pepper
1 Tbsp kosher salt
2 Tbsp brown sugar

mop sauce
1/3 cup cider vinegar
1/3 cup apple cider
1/3 cup brown sugar
2 Tbsp Dijon style mustard
1 Tbsp granulated garlic
1/2 tsp ground ginger


The Process:
For the rub, combine all of the ingredients in a small bowl and mix until well combined.  Apply the rub to chicken, beef or pork prior to grilling or broiling.

For the mop, in a medium bowl, whisk together all six ingredients until well combined.  Brush over the meat periodically while grilling or broiling.  Serve remaining mop on the side.

The Review:
Easy peasey.  Mix, rub, grill, mop, flip, grill, mop, serve.  Almost any cut of meat will work with this rub and mop combination.  Though I crafted it with lighter meat, particularly pork ribs and split chicken in mind.  I fear the mop may be a tad sweet for some beef cuts.  I'll rise to that challenge when I come to it.

In the rub, the cumin was the dominating flavor, but not too overpowering.  I personally adore cumin and prefer it over the go-to cayenne and chili powder...adds more depth without the heat.  But maybe that's not your cup of tea.  Maybe you need more chili powder.  Or perhaps turmeric is you thing.  Go for it.

While the rub laid an amazingly flavorful groundwork for the ribs, the mop elevated to mouth watering heights.  The brown sugar and apple cider was just sweet enough to cut through the dripping fat, and caramelize into was can only be described as meat candy.  Usually those charred little bits on the end are long ignored.  Not so here.  Meat candy I tell you.  The ginger warmed it up and complimented the sweetness.  And who doesn't love a bit of garlic.

With a mob and dry rub as flavorful as these, who needs to use BBQ sauce.  Not a single condiment was added to the dinner plates as we devoured the ribs and licked our fingers clean.   Baby back ribs were a huge success.  Next time around the chicken comes up to bat...

Jerked Chicken Skewers and Cantaloupe Dipping Sauce

Ross is to blame thank for this recipe.  I found myself with a Friday evening with both of us off and no immediate plans.  Dinner dates at home often result.  So when I asked what he'd like me to make, and we remembered the chicken breasts in the freezer, he promptly requested Caribbean.  Rather than just dust the chicken with Jerk seasoning I hunted down this marinade.  And voila!

Added bonus, this recipe gave us the extra incentive to finally break down and buy a grill.  Grilling season is upon us after all!

Adapted Bob Marley's Restaurant, recipe posted at Foodnetwork

The Ingredients:
for the marinade:
1 onion, finely chopped
2 scallions, finely chopped
2 tsp fresh thyme leaves
1 tsp salt
1 Tbsp brown sugar
1 tsp ground allspice
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1 dried red chili, finely ground (or 2 Scotch bonnet peppers)
1 tsp ground black pepper
3 Tbsp soy sauce
1Tbsp olive oil
1 Tbsp cider vinegar

for the skewers:
2 pounds chicken breast, cut into large cubes
bamboo skewers
1 1/2 cups water
1/2 cup lime juice

for the dipping sauce:
one quarter of a cantaloupe, peeled, seeded and cubed
1/2 cup sour cream
1/2 cup mayonnaise
1 Tbsp cider vinegar
1 tsp Dijon mustard
1 clove garlic, minced
1/2 tsp salt
pinch of cayenne pepper

The Process:
for the marinade: 
In a medium bowl, whisk together all of the marinade ingredients (or puree in a blender or food processor until well combined.) Place the chicken in a large freezer bag.  Pour the marinade over the chicken.  Marinate in the refrigerator for at least 4 hours, preferably overnight.

to prepare and cook the chicken skewers:
At least 2 hours before grilling, soak the bamboo skewers.  Combine 1 1/2 cups of water and 1/2 cup of lemon or lime juice in a pint glass.  Place the skewers in the glass to soak

Prepare the grill or preheat the broiler.

Thread 4-5 cubes of chicken onto each soaked skewer. Discard the marinade.  Grill or broil the skewers for 2-3 minutes per side.  Serve immediately with dipping sauce.

for the dipping sauce:
Combine all of the ingredients in a blender and puree until smooth.   Season with addition cayenne or salt to taste.  Chill until ready to serve. 

The Review:
 In the darken light it became harder and harder to see how our skewers were doing on the grill.  Some came off a little blackened.  But that's okay, right?  It is jerk chicken after all.  But even with the generous charring suffered on some, the chicken remained tender and incredibly flavorful.

I adore marinades and spice blends such as this one.  A little kick of spice.  A hint of sweet.  A burst of salt.  And just a touch of sour.  So many layers of flavor!  Serve along grilled pineapple...pure bliss.

The sauce was the big surprise though.  I didn't have cucumbers, but a gorgeous cantaloupe was sitting off to the side in my kitchen.  Cucumber melon combinations are so common...if the compliment each other so well, why not try subbing one for the other.  The result was surprisingly successful.  The creamy and slightly tart base suggested a tziziki, but the sweetness of the cantaloupe, along with a subtle earthiness (it is known as musk melon for a reason) created something completely unique.  The recipe made quite a lot, and it doesn't keep very long in the fridge before it begins to separate (there is a LOT of water in the melon...)  Maybe three days.  And this is a sauce much better the first day. Try to make up only as much as you think you can use.