石榴釉婴儿背肋骨

The secret is in the sauce with these sticky, finger-licking baby back ribs.
Pomegranate Lacquered Baby Back Ribs

It’s Memorial Day weekend, and if you haven’t had a chance to escape to the great outdoors to do some grilling, then now is the time to dust off the grill, breathe in the fresh air, and cook up a platter of crispy, sticky ribs. When it comes to these baby back ribs, the secret is in the sauce. Infused with pomegranate molasses, the basting and dipping sauce yields a sweet and puckery glaze, ensuring the ribs will crisp to finger-licking goodness over the fire. No grill? No worries! You can also make these ribs in your oven.

Pomegranate molasses is a staple in Middle Eastern cuisine. It’s a slick reduction of pomegranate juice, sugar, and lemon, and a great addition to marinades, sauces, dressings, even drinks. It’s available in the international section of your supermarket and specialty stores. You can also make your own by combining one quart (4 cups) of unsweetened pomegranate juice with 1/2 cup sugar, and 2 tablespoons fresh lemon juice in a medium saucepan. Simmer uncovered over medium-low heat, until the juice is reduced to about 1 1/4 cups and has a syrupy consistency, about 1 hour. Cool the syrup slightly (it will continue to thicken as it cools) and then store in a glass jar in the refrigerator for up to 3 months.

Sweet and Sour Pomegranate Lacquered Ribs

Active Time: 25 minutes
Total Time: about 3 1/2 hours, plus marinating time
Serves 4 to 6

Rub:
2 tablespoons salt
1 tablespoon granulated sugar
1 tablespoon brown sugar
2茶匙碎屑
2茶匙新鲜地面黑胡椒
1/2 teaspoon ground cayenne

2 racks baby back pork ribs

Sauce:
2大丁香大蒜,切碎
1/2 cup pomegranate molasses
1/4 cup ketchup
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
1 tablespoon Sriracha
1 teaspoon finely grated fresh peeled ginger
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

  1. 将摩擦成分结合在一个小碗中。用摩擦均匀涂肋骨。让静置30分钟,或覆盖并冷藏长达24小时。在烧烤前30分钟从冰箱中取出。
  2. Combine the sauce ingredients in a small saucepan. Bring to a boil and simmer over low heat to meld the flavors, 12 to 15 minutes.
  3. Prepare the grill for indirect cooking over low heat, about 275° on a gas grill. (Or heat your oven to 275°F.)
  4. Grill the ribs over indirect low heat until the meat is tender, 2 1/2 to 3 hours, turning and once or twice. During the last 30 minutes or so of cooking, lightly baste with some of the sauce. (If using an oven, arrange the ribs on a rimmed baking sheet and roast on the middle rack of your oven.)
  5. Increase the grill heat to medium-high. Baste the ribs with the sauce and grill over direct heat until slightly charred and crisp, turning as needed, 8 to 10 minutes. (Or increase the oven heat to 450°F and cook until beginning to crisp, turning as needed.)
  6. Serve with the remaining sauce for dipping.

Grilled Beef Skewers with Green Chile Sauce

Lean into the heat with these spicy grilled steak skewers:

当天气炎热和呼喊时,那么为什么不喊你的火热肉串?这些牛排串不仅在火焰上煮熟,它们沐浴在令人兴奋的石灰和大蒜腌料中,以大胆的味道和踢香料嫩滑和注入肉。并不停止存在:通过为烤肉提供有肉味的酱汁来提高风味和热棒Zhoug, a green herb condiment hailing from the Middle East. It’s a heat-spiked herbaceous blend that’s a cross between chimichurri and harissa – arguably a match made in heaven. You can keep the steaks in large pieces, or, better yet, cut into strips and thread on skewers for fun party food. Serve the sauce on the side, so the meat can be dabbed or generously swiped – leave it up to your heat threshold to dictate the amount.

Skirt steak, flank steak, or hanger steak are great cuts that love a marinade, which helps to tenderize their natural toughness. When cutting the meat into strips, be sure to slice across the grain (the way that the muscle fibers are aligned). By doing this, you will cut up the muscle fibers which would otherwise increase chewiness. Grill the meat quickly over direct high heat for best results.

Grilled Skirt Steak Skewers with Green Chile Sauce

Active Time: 25 minutes
Total Time: 25 minutes plus 4 to 6 hours marinating time
Serves 4 to 6 as a main course

Marinade:
3 tablespoons fresh lime juice
2个大蒜丁香,剁碎
2 tablespoons soy sauce or tamari
2 tablespoons dark brown sugar
1 tablespoon Sriracha
1 tablespoon olive oil
1 teaspoon cumin
1/2 teaspoon freshly ground black pepper

2 pounds skirt steak, cut against the grain in 1 inch strips

Sauce:
1大波布拉诺椒辣椒呈深绿色,受阻,粗碎
1 large jalapeño pepper, stemmed, coarsely chopped
2 garlic cloves
1 cup (packed) cilantro sprigs
1 cup (packed) Italian parsley sprigs
1/2 cup (packed) mint leaves
Juice of 1 lime
1/4茶匙地面小茴香
1/4 teaspoon salt
3 - 4汤匙特级初榨橄榄油

Prepare:
1. Whisk all of the marinade ingredients together in a small bowl. Place the steak strips in a resealable plastic bag or glass container with a lid. Pour the marinade over and turn to coat. Cover and refrigerate for 4 to 6 hours.

2. Make the sauce: Place the peppers and garlic in a food processor. Pulse until finely chopped. Add the cilantro, parsley, mint, lime juice, cumin, and salt and process to blend. With the machine running, add the oil, 1 tablespoon at a time, until the sauce is thick but pourable. Taste for seasoning, and add more salt if desired.

3. Remove steak from the refrigerator 30 minutes before grilling. Thread the strips on pre-soaked bamboo skewers and discard the marinade.

4.为直接烹饪烤架高heat. Grill the skewers over direct heat until charred and cooked to your desired doneness, 5 to 8 minutes depending on the thickness of the meat. Serve with
the spicy green chile sauce.

Jamaican Jerk Chicken

Beat the heat with Caribbean-style Jerk Chicken:

Grilled Jerk Chicken Legs

Jamaican Jerk is a thick and heady Afro-Caribbean marinade chock-a-block full of ingredients. Don’t let the lengthy list of spices and aromatics deter you. All you need is the fire of a grill to unify the flavors and create a spicy-sweet finger licking dinner – perfect for a summer barbecue. The heat in the marinade traditionally comes from Scotch Bonnet peppers (super hot). I’ve modified that with jalapeños – but feel free to go all out with a scotch bonnet (carefully seeded with gloved hands!) if you dare. And remember – as with most meat marinades, the longer the chicken can soak in the marinade, the better the flavor.

杰克鸡
Serves 6

Marinade:
6 garlic cloves
4 scallions, chopped
2 jalapeños, stemmed, seeded (optional)
1 (2-inch) knob ginger, peeled, chopped
1/4 cup fresh lime juice
3汤匙酱油或塔玛丽
2 tablespoons brown sugar
1 tablespoon fresh thyme leaves
1 tablespoon black peppercorns
1 tablespoon canola oil
2 teaspoons salt
1 teaspoon ground coriander
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon

6 chicken legs and/or breasts with skin and ribs

Method:
1.将腌料成分放在食品加工机的碗中,并形成粘贴。在一个大的烤盘中安排鸡肉。尽可能擦掉鸡肉泥土和皮肤下。用塑料包装盖住并冷藏至少4小时或过夜。
2.准备烤架以在中热量上间接烹饪。在间接热量上烧烤鸡,直至烧焦和金色棕色,彻底煮熟,30至45分钟,取决于尺寸和厚度。在烧烤的最后几刻,将鸡肉移动以根据需要将热量引导至皮肤。
3. Serve garnished with fresh chopped parsley.

Father’s Day Grilled Baby Back Pork Ribs


Grilled Baby Back Pork Ribs

BBQ Ribs – The Secret is in the Rub:

Grilled ribs are the perfect way to kick off summer and, more importantly, celebrate Father’s Day. There are many ways to grill ribs, but my favorite method is to generously rub them with a dry spice rub, and then simply grill them low and slow until the meat is tender with a crispy crust. I may baste them with a sauce in the final moments of grilling to give them a shiny shellac, but I usually leave them as they are. The succulent meat provides enough moistness, without softening the crispy coating. For sauce aficionados, I’ll pass a bowl at the table for brushing and dipping.

When ribs are prepared this simply, the key to flavor perfection lies in the spice rub. A good rub should have a robust balance of sweet, salt, and heat that will coat and permeate the meat as it slowly cooks. While the amount of heat (cayenne) may be adjusted to your taste, there should be a generous amount of the salt, sugar, and flavorful spices, such as cumin, chili powder, and paprika.


This method is also ridiculously easy. All you need is the time to slow cook. Begin the ribs early in the afternoon; place them over indirect low heat on the grill or pop them into the oven and forget about them for 3 hours. Thirty minutes before serving, finish the ribs on the grill, cooking them over direct heat just long enough for the edges to caramelize and crisp.

Dry Spice Rubbed Baby Back Pork Ribs

Prep Time: 15 minutes
Total Time: 3 1/2 hours
Serves 6

For the rub:
1/4 cup granulated sugar
1/4 cup light brown sugar
3 tablespoons salt
2 tablespoons freshly ground black pepper
2 tablespoons sweet paprika
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon cayenne (or to taste)

3 racks baby back pork ribs

1.准备烤架以在低热(或将烤箱预热至200°F)。
2. Combine all of the rub ingredients together in a bowl and mix well.
3. Pat the ribs dry with a paper towel. Arrange in one layer on rimmed baking sheets. Rub the spices all over the ribs on both sides, coating well.
4.转移到烤架和烤间接low heat, with the lid closed, for 3 hours, turning once or twice. (If cooking in the oven, transfer the ribs to the oven and cook for 3 hours, turning once or twice.)
5. To finish the ribs, grill the ribs over direct medium heat, with the lid closed, until the meat darkens and crisps, about 10 minutes, turning as needed. If using a sauce, baste the ribs with your favorite sauce a few minutes before removing them from the grill. Serve with additional sauce on the side.

5 Veggie Sides for a Grill Party

阵亡将士纪念日周末都是关于烤架的,但它不一定是肉类。188bet真人这里有一堆侧面菜肴来围绕你的派对,并确保你和你的朋友吃蔬菜。

broccoli rabe tastefood Grilled Broccoli Rabe
Char, garlic and red chili flakes transform this bitter-leaning crucifer into a delicious side dish.

胡椒土豆味道弥补188bet真人

No -Mayo Peppery Potato Salad
Hard to believe there’s no mayonnaise in this creamy salad, chock-a-block full of peppers, chiles and onion.

Corn Tomato Salad Corn and Tomato Salad
This classic summer salad is sweet, juicy and fresh with the kick of poblano chiles and crisp red onion.

mustard blue potato tastefood Blue Potato and Mustard Salad
Another no-mayo potato salad, napped with olive oil and spiked with fresh mustard leaves. Use blue potatoes if you can find them for color value. Otherwise, yellow potatoes will work too.

fattoush salad tastefood Fattoush沙拉
A fresh and satisfying Middle Eastern salad fragrant with mint and coriander, composed of crisp greens, crumbled feta and grilled pita bread.

Get Your Grill On: 5 Recipes for Memorial Day Grilling

pomegranate chicken skewer tastefood
石榴鸡肉串用酸奶,薄荷和开心果

Chipotle Ribs TasteFood
Smoky Chipotle上釉肋骨


Grilled Shrimp Tostadas

BLT salad view

BLT Salad with Avocado and Grilled Croutons

jerk chicken

Jamaican Jerk Chicken

杰克鸡

烤的牙买加jerk鸡

Jamaican Jerk是一款厚实而且令人毛骨悚然的美国黑人腌料塞 - 一个装满成分的块。不要让香料和芳香学的冗长列表阻止你。所有你需要的是烤架的火焰,以统一味道,并舔一根辣椒的手指舔晚餐 - 完美的夏季烧烤。腌料中的热量传统上来自苏格兰帽帽辣椒(超热)。我用jalapeños修改了 - 但随时可以用苏格兰帽(仔细播种手套!)如果你敢。并记住 - 与大多数肉类腌料一样,鸡肉可以浸泡在腌料中,味道越好。

杰克鸡
Serves 6

Marinade:
6 garlic cloves
4 scallions, chopped
2 jalapeños, stemmed, seeded (optional)
1 (2-inch) knob ginger, peeled, chopped
1/4 cup fresh lime juice
3汤匙酱油或塔玛丽
2 tablespoons brown sugar
1 tablespoon fresh thyme leaves
1 tablespoon black peppercorns
1 tablespoon canola oil
2 teaspoons salt
1 teaspoon ground coriander
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon

6 chicken legs and/or breasts with skin and ribs

Method:
1.将腌料成分放在食品加工机的碗中,并形成粘贴。在一个大的烤盘中安排鸡肉。尽可能擦掉鸡肉泥土和皮肤下。用塑料包装盖住并冷藏至少4小时或过夜。
2.准备烤架以在中热量上间接烹饪。在间接热量上烧烤鸡,直至烧焦和金色棕色,彻底煮熟,30至45分钟,取决于尺寸和厚度。在烧烤的最后几刻,将鸡肉移动以根据需要将热量引导至皮肤。
3. Serve garnished with fresh chopped parsley.

用黑豆辣调味汁和辣米饭的石灰用卤汁泡汤匙

Lime shrimp tostadas

这篇文章很棘手。对于我的东海岸读者,我想为您提供丰富而炖的炖菜,保证在休闲雪堆中携带温暖和舒适。对于我的西海岸朋友,我很想让边境南方的幸福,以纪念外面的荒谬的夏天天气。所以这是一个妥协:这些曲调是暖和的,令人满意,令人满意和新鲜。他们在噼啪声的火灾前同样良好地拍摄了龙舌兰酒的支撑射击,或者用龙舌兰酒的节日拍摄食用格栅侧。每个部件都是独立的好,当堆积在脆皮玉米绷带贝壳上时,这是一个冬天(或夏天)派对。

用黑豆辣调味汁和辣米饭的石灰用卤汁泡汤匙

Serves 4 to 6

对于黑豆莎莎:
1 (15-ounce) can black beans, drained and rinsed
Corn kernels from one ear of corn (or 1 cup frozen corn, defrosted)
1 cup cherry or grape tomatoes, quartered
1 jalapeno pepper, stemmed and seeded, finely chopped
1/2 small red onion, finely chopped
Juice of one lime
1 tablespoon extra-virgin olive oil
1 teaspoon hot sauce, to taste
1茶匙地面小茴香
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 small handful cilantro sprigs, chopped

For the rice:
1 cup long grain rice
1 tablespoon olive oil
1/4 cup finely chopped yellow onion
1 jalapeño pepper, stemmed and seeded, minced
1 garlic clove, minced
1/2 teaspoon ground cumin
捏地面卡宴
1 1/2 cups chicken stock (or water)
1 teaspoon salt

For the shrimp:
2汤匙特级初榨橄榄油,分开
2 tablespoons fresh lime juice
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne
1 pound medium shrimp, shelled and deveined

Tostada shells
Lettuce leaves
番茄莎莎或辣酱
Fresh cilantro sprigs
Lime wedges

1. Combine all of the salsa ingredients, except the cilantro, in a bowl and mix well. Taste for seasoning. Cover and refrigerate for at least 1 hour to allow the flavors to develop. Before serving, add the cilantro.

2. Prepare the rice: Place the rice in a fine mesh strainer and rinse under cold water until the water runs clear. Heat the oil in a medium saucepan over medium heat. Add the onion and jalapeño and sauté until softened, 2 to 3 minutes. Add the garlic, cumin, and cayenne and sauté until fragrant, about 30 seconds. Add the rice and cook, stirring, to lightly toast and thoroughly coat, about 1 minute. Add the stock and salt. Bring to a boil then reduce heat to low and cover the pot. Simmer until the liquid is absorbed and the rice is tender, about 20 minutes. Remove from the heat and fluff with a fork.

3. Prepare the shrimp. Whisk 1 tablespoon olive oil, the lime juice, cumin, salt, pepper, and cayenne in a medium bowl. Add the shrimp and stir to coat. Let stand at room temperature for 10 minutes.

4.Heat 1 tablespoon olive oil in skillet over medium high heat (or prepare the grill for direct cooking over medium heat). Remove the shrimp from the marinade, shaking off any excess liquid, and transfer to the skillet 0r grill. Cook the shrimp until pink on both sides and just cooked through, turning once, 3 to 4 minutes. Transfer the shrimp to a bowl.

5. To assemble the tostadas, lay a lettuce leaf over a tostada (corn) shell. Spoon some of the rice over the lettuce, then some of the black bean salsa over the rice. Top with 2 to 3 shrimp. Drizzle with a little tomato salsa or hot sauce. Garnish with cilantro leaves and a squeeze of lime. Serve immediately.

Grilled Pizza with Baby Kale, Broccolini and Chilies

broccoli kale pizza tastefood

你有烤架吗?你喜欢披萨吗?然后对几种技术毫不可恶的自制披萨看不到。无论天气如何,我都会烧烤披萨。它在温暖的一天内保持着热量,给了我一个借口在寒冷的一天起火,一直导致脆皮,冰上自制披萨,这是拥有自己的披萨烤箱的下一个最好的事情。

There are 2 basic methods I use to grill a pizza. The first, and easiest in my opinion, is to use a pizza stone. I have a Weber pizza stone that’s designed to fit right on my grill, but you can use any pizza stone that fits. Just preheat the stone over direct heat while you fire up the grill, and go about preparing your pizza. When the grill is nice and hot, slide the pizza onto the stone. Close the grill and cook the pizza until the crust is browned, the cheese is melty and bubbly, and the toppings are cooked to your desired doneness, about 15 minutes.

If you want more char and blistering to your crust, the second technique is to grill the pizza directly on the grates. In this case, you should begin to grill the crust before adding the toppings. Lightly oil the rolled out crust, then place over direct heat, oiled-side down. Grill until the crust is nicely browned on the bottom and releases easily from the grates, about 2 minutes. Brush the un-cooked side of the crust with oil then flip the crust over and add the toppings to the top. Close the lid and grill until the cheese melts and the toppings wilt, about 5 minutes.

这是我周末使用披萨石材的披萨。我经常制作白色比萨饼,这意味着没有番茄酱,并用大蒜油,奶酪和农民市场的新鲜蔬菜。这是一个与整个家庭的打击和让每个人吃蔬菜的好方法。

Grilled Pizza with Baby Kale, Broccolini and Chiles

I prefer to roll my pizza out onto a piece of parchment paper for easy maneuvering. You can skip this step and transfer the dough directly to the pizza stone if desired. You can also prepare this pizza in an oven. Makes one large rectangular pizza.

1 pizza crust dough (recipe below)

1/4杯超初榨橄榄油
1 garlic clove, minced
1/4 teaspoon salt
1/2 teaspoon crushed red chili flakes (optional)
6 ounces fresh mozzarella, torn or cut into bite-size pieces
1 cup finely grated Asiago or Pecorino cheese
1 1/2 cups broccolini florets, coarsely chopped
2 cups baby kale leaves (or spinach)
1 red jalapeno pepper, stemmed and seeded, finely chopped
Freshly ground black pepper

为直接烹饪烤架高heat (about 500°F) and preheat a pizza stone for at least 10 minutes.

Roll out the dough to fit the size of the pizza stone (I have a rectangular pizza stone and formed a 10 by 15-inch crust). Lay the dough on a piece of parchment. Trim the parchment to fit the contours of the pizza.

Whisk the oil, garlic and salt in a small bowl. Brush the crust with the oil. Lightly season with chili flakes, if using. Scatter half of the mozzarella and half of the Asiago over the crust. Scatter the broccolini and jalapeno over the cheese. Top with the kale. Sprinkle the remaining mozzarella and Asiago over the kale. Slide the pizza onto the pizza stone. Close the grill and cook until the crust is golden and the cheese is bubbly, 13 to 15 minutes. Remove from grill and drizzle with remaining oil. Sprinkle with freshly ground black pepper. Cut into serving pieces and serve immediately.

Alice Water’s Pizza Dough Recipe:

Makes enough for 2 (10 t0 12-inch) crusts

1/2 cup lukewarm water
2 teaspoons dry yeast
3 1/2 cups all-purpose flour, divided
1/4杯粗面粉面粉
1 teaspoon salt
3/4 cups cold water
1/4 cup olive oil

Stir lukewarm water and yeast together in a bowl. Add 1/4 cup all-purpose flour and the semolina. Mix well. Let stand until bubbly, about 30 minutes. Combine the remaining flour and the salt in another bowl, then add to the yeast. Add the cold water and olive oil. Mix well to form a dough. Turn dough out onto a lightly floured board and knead until dough is smooth and elastic, about 10 minutes. (Or use a mixer with a dough hook, and knead about 5 minutes). Place dough in a lightly oiled bowl, turning to coat all sides with the oil. Loosely cover the bowl with plastic wrap. Let rise in a warm place until doubled in size, 1 to 2 hours. Punch dough down, and let rise another 45 minutes. Divide dough into 2 equal disks. Let rest 30 minutes before shaping.

Pomegranate Glazed Chicken Vegetable Skewers

chicken vegetable skewers ~ Pomegranate Glazed Chicken and Vegetable Skewers ~

Everything tastes better on a stick. Skewered chicken, peppers and onions are a simple healthy and quick dinner that the whole family will enjoy and have fun eating. These skewers pack extra flavor with a marinade enriched with sweet and piquant pomegranate molasses. The sugars in the molasses help the chicken brown and crisp while grilling. If you have the time, marinate the chicken in the refrigerator for up to 6 hours. If not, then simply let the chicken marinate at room temperature while you prepare the vegetables and soak the skewers.

Pomegranate Glazed Chicken Vegetable Skewers

Pomegranate molasses may be found in the international aisle of most supermarkets.

Serves 4 to 6

Marinade:
3 garlic cloves, minced
1/4 cup pomegranate molasses
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoon Dijon mustard
2 tablespoon soy sauce
1 tablespoon Sriracha or hot sauce
1茶匙地面小茴香
1 teaspoon ground coriander

2磅无骨,无皮鸡胸肉,切成1英寸块
Salt and freshly ground black pepper
2 bell peppers, stemmed, seeded, cut in 1-inch chunks
2 medium red onions, cut in 1-inch chunks

10 (10-inch) bamboo skewers, pre-soaked 30 minutes

在碗里搅拌腌料成分。留出1/3杯进行塑造。用盐和黑胡椒轻轻季节鸡块。放在一个大碗里,倒在剩下的腌料结束并搅拌到外套。覆盖并冷藏长达6小时(或在室温下静置30分钟)。

Prepare the grill for direct cooking over medium heat or preheat the oven broiler. Thread the chicken on the skewers, alternating with onions and peppers.
Grill or broil until sides exposed to heat source are golden brown, 4 to 5 minutes. Turn and baste with reserved marinade. Continue to grill until the other side is golden brown, and the chicken is thoroughly cooked through, 4 to 5 minutes. Serve warm.