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Main Dishes

From Our Kitchen to Yours

Pork Ribs with Chile Ancho BBQ Sauce 

Charred Pineapple & Shiso Salsa 

BBQ Pork Ribs

COOKING DIRECTIONS 

 

For the Dry Rub, Start with combining all ingredients in a mixing bowl. Next rub the mixture onto the Pork Ribs. Allow the Ribs to marinate overnight or up to two hours prior to cooking. 

In a 275 F preheated oven, slow roast the Ribs until tender, about 4 hours. Check the Ribs by pulling one bone out from the flesh, if there is resistance allowed to continue to roast. If the bone comes out clean, The ribs are done. 

 

For the Pineapple Salsa, cut and peel the pineapple, once peeled cut into ¼’s, remove the core and grill till charred and caramelized, once charred small dice into ¼ of an inch and reserved.  For the Bellpepper simply char over open flame till “blackened” place into a bowl and cover

with plastic wrap. This will allow the pepper to humidify making it much more simple to peel the skins away, about 15 minutes. Next peel away all skins and seeds from the pepper, small dice and reserve. Lastly combine remaining ingredients and season to taste. 

 

For the Chile Ancho BBQ Salsa start by removing the stem and seeds from the pepper, next toast the chile on each side in a skillet on medium heat until the room is filled with a smokey fragrance. Once toasted simply steep the chile peppers in hot water until the pepper is rehydrated, about 1 hour. Next place the peppers in a vitamix blender with a touch of the soaking liquid and blend until smooth. Add this paste to your BBQ Sauce. 

 

To serve brush the Ribs with Pork Salsa and spoon over the Pineapple Salsa. 

Pairs well with a 32 Degree Ice Cold Beer . 

Enjoy! 

PORK RIBS w CHILE ANCHO BBQ SAUCE,  INGREDIENTS

 

Prep Time: 1 hours 

Cook Time: 4 hours

Total Time: 5 hours

Servings: 4

Dry rub 

  • Brown sugar 2 tbls 

  • Cumin  1tsp

  • Cayenne 1 tsp

  • Smoked paprika  1tsp

  • Chipotle power 1 tbls

  • Granulated garlic 1tbls 

  • Granulated onion 1 tbls

 

Pineapple Salsa & Shiso Salsa

  • Pineapple  1 head 

  • Red onion 1 each 

  • Jicama 1 each 

  • Red Bell Pepper  1 each 

  • Shishio leaf 4 each 

  • Jalapeno 1 each (deseeded and deveined)

  • Chives 1 tsp 

  • Juice of Lime 1 each 

  • Extra Virgin Olive Oil  2 tsp 

 

Chile Ancho BBQ

  • BBQ Sauce (Store Bought)  1 cup 

  • Chile Ancho 2 pods 

 

Pork Ribs 1 Rack 

Rosemary Chicken

with Parmesan Gnocchi & Spring Vegetables

Rosemary Chicken with Parmesan Gnocchi and Spring Vegetables

Cooking Directions 

 

Chicken - Place about three feet of butcher’s twine under the chicken, just behind the wings. Pull the twine over and around the wings. Then, by crossing the twine underneath the tip of the breast, pull the wings snug against the bird. Wrap twine over and then under the legs and pull the legs tight while pushing towards the thighs to remove slack. Flip the chicken over and cross the twine over the tail of the chicken. Pull tight, then tie off with a knot and trim the extra twine. Stuff the cavity of the chicken with garlic cloves, a lemon cut in half and 1 tsp salt. Season the chicken by drizzling it with olive oil, salt, pepper, chopped garlic, rosemary and fennel seeds. Allow to marinate up to two hours or overnight.  Preheat the oven to 325F.  In a shallow roasting pan, place chicken breast side up and roast until internal temperature reaches 165F. The skin should be golden brown. Allow the chicken to rest for about 45 minutes to allow chicken’s juices to be retained before carving.  

 

Gnocchi  In a medium size pot combine water, butter, salt and white pepper. Once butter has melted, turn the heat down to low, add flour then begin folding with a wooden spoon for about a minute. Place the mixture into a stand mixer with a paddle attachment, set on low speed allowing the dough to cool slightly, about 1- 2 minutes. Add the eggs to the dough one by one until combined, next add the parmesan. Place the mixture into a pastry bag (or zip lock plastic bag), cut the tip or a corner and set aside.

Bring a pot of salted water just below a boil and begin piping ½ inch long gnocchi dumplings into the water, using a butter knife or kitchen shears to snip the dumplings from the bag.  

Once the dumplings float, they are ready. Place gnocchi dumplings on a tray to cool completely. 

Once cooled, in a hot non stick pan, sear the dumplings till golden brown, add peas, broccoli   florets and white onion, allow to saute. Garnish with chervil and lemon zest 

Pickled Pearl Onion - start by cleaning off the papery husk. 

Next  combine sugar, apple cider vinegar, salt and water, bring to a boil and pour over the pearl onions, allow to pickle overnight or up to 24 hours 

 

Chicken Jus - start by combining the chicken stock and thyme into a sauce pot. 

Reduce by half, season with salt and pepper, slowly whisk in cold butter till emulsified. 

Enjoy! 

ROSEMARY CHICKEN AND JUS INGREDIENTS

Rosemary Crusted Whole Chicken, Peppered Chicken Jus  served with 

Lemon Parmesan Gnocchi, Buttered Peas, Caramelized Onion, Pickled Pearl Onion.

Whole Chicken 

  • 2 1/2 -3 pound organic chicken organic,

  • free range or cage free 

  • 2 cloves whole peeled garlic 

  • 1 lemon 

  • 2 tsp salt 

  • 1 tsp cracked pepper 

  • 1 tsp fennel seed 

  • 2 ounces olive oil 

Chicken Jus 

  • 2 cups Chicken Stock (homemade or store bought) 

  • 2 cloves Garlic 

  • 2 sprigs Thyme 

  • 1 tsp Black Pepper 

  • 3 Tbls Butter 

  • 1 lemon, juiced and strained

SALAD INGREDIENTS

Lemon Parmesan Gnocchi 

  • 2 cups all purpose flour  

  • 8 tbsp butter 

  • 1 cup water 

  • 1 whole lemon, zested 

  • 2 ounce grated parmesan cheese 

  • 1 tsp salt 

  • 1 tsp white pepper 

  • 3 whole eggs 

  •  

Pickled Pearl Onion

  • ½ lb pearl onions 

  • 1 cup apple cider vinegar

  • 1 cup water 

  • 4 tsp granulated sugar 

  • 1 tsp salt 

 

 Garnish 

  • ½ cup frozen peas 

  • 10oz broccoli - Blanched   

  • ½ bunch chopped chervil (Can substitute with a mixture of fresh parsley and tarragon)

 

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