Saturday, December 31, 2011

Spicy Asian Cocktail Ribs

I had two diffrent people ask for this recipe today, so here it is

Spicy Asian Cocktail Ribs

A delicious little appetizer or snack… and for some of us a huge meal!


2 Tbl. seasoned rice wine vinegar

2 tsp. wasabi powder

1 Tbl.. unsulfered molasses

1/3 cup pure Maple syrup

¼ cup Dijon mustard

¼ cup Sambal (or any Asian chile sauce)

1 Tbl. Soy sauce

1 Rack baby back ribs (have your butcher cut them in half lengthwise, and then cut into individual pieces

Kosher salt and fresh ground pepper to taste

Mix rice wine vinegar and wasabi together until smooth. Add in the remaining marinade ingredients and mix well. Marinade the ribs for 1 hour covered in the refrigerator. Place ribs on cookie sheet or shallow baking pan. Season and bake at 375°f for about 30 minutes basting twice. Turn ribs and baste. Roast for 15 more minutes or until fully cooked and glazed. Do not baste in the last 15 minutes. Discard un-used marinade. Serve warm.

Wednesday, December 28, 2011

Chicken Soup Recipe

Chicken Soup

The secret to making good chicken soup is making good chicken broth. Start with an older chicken, preferably a "Grade A" whole roaster, fresh, not frozen. Freezing sucks up and dries out the natural juices. The outside of the chicken should be white not yellow. Chicken should smell fresh and clean. Wash the chicken with fresh lemon juice as soon as it gets home. Cut up 2 fresh lemons per bird and rub all over and in side, do not rinse off lemon.


2 Whole large fresh chickens

1 GAL Pure water

4-6 Fresh lemons

2 12-OZ CANS Chicken broth

2 White onions with skin, cut in half

3 Fresh carrots washed and sliced

3 Celery ribs with leaves, coarsely chopped

5-6 Sprigs fresh parsley

1/4 TSP Crushed red pepper

6 Whole cloves

2 Bay leaves

2 TSP Dried thyme

8 Whole black peppercorns

2 TSP Salt


2 BUNCH Fresh spinach, washed

1 BUNCH Fresh cilantro, washed and diced

1 14-OZ CAN Tomato, diced (I like S&W brand.)

5 STALKS Finely diced celery


Lemon wedges

1 White onion, chopped fine

Chile tepins

1. Use a fresh lemon half to rub down your cutting board. Cut the chicken in half, then remove leg, thigh, wing and breast. Repeat this step with other half and other bird. Remove any fatty looking skin and discard. The next step may be omitted but I highly recommend it. With a heavy cleaver break the bones in the legs, thighs, wings, backs and breast.

2. In a very large stock pot place all chicken, spices and vegetables for broth. Open cans of chicken broth remove fat and add to stock pot, add pure water to cover chicken. Over med. heat bring to a slow boil reduce heat and then simmer for 1-1/2 hours.

3. In the first hour of cooking place the pot half on and half off the burner and do not stir this will cause the impurities to rise to the side away from the heat, a froth will appear, remove with a large spoon and discard. Remove from heat. With large slotted spoon remove all large pieces chicken from broth and pour remaining liquid through a strainer into bowl. Place in refrigerator to cool. Remove all meat from bone -- be careful to check for small pieces of bone. Cut meat into 1/2" cubes. After broth has cooled down spoon off all fat that has risen to top.

4. Pour broth into large stock pot, add chicken, celery and tomato. Over medium-low low heat, simmer for 45 minutes, until celery is tender. Salt to taste. In a large soup bowl place approximately 10-15 spinach leaves and 1 teaspoon chopped cilantro. Ladle in soup and serve immediately. Serve with lemon wedges and chopped white onion, and chili tepins.

Sunday, December 25, 2011

Christmas dinner mashed potato tip

Okay it's Christmas morning and we're making a simple dinner; Prime Rib, Wellington packets in Filo, Mashed Potatoes with a Red Wine Pan gravy, Green Beans w/ Almonds and assorted cheese fruit, candied nuts, spinach dip...

My Christmas gift to you is in the mashed potatoes... how do you get them perfect?

First what potato? If you are using Russet or "Baking Potatoes," that is fine, just peel them before boiling. If using White Rose, Red or Yukon Gold potatoes you can leave the skin on but it gives a more "rustic " finish. Now, here's the trick, with the white, red, or gold, potatoes, unless very large, do not cut them into pieces... and if large, 4 inches or more, just quarter. If cut into little pieces the surface area allows more starch to be worked into the final product... i.e., gummy mashed potatoes. And with skin removal, you can peel them before hand, but I just boil and then when fork tender, I remove them from the cooking water and then carefully (don't burn your fingers) using a kitchen towel apply thumb pressure and the skin comes right off!

Christmas dinner 2010
Next, what do you add? Heavy Cream, butter, salt and pepper, that's it. For a lower calorie version you can add a little of the cooking water and milk to omit the cream but you take a substantial flavor hit!
Well I've got cooking to do and people to love. My hope is that you have the same, after all the rest is just decoration!
Kathy's Cheese Trays
Merry Christmas
Mad Coyote Joe