Live the Live Monthly Recipe

Notes from the Cooker, Traveler, Master Gardener and Serious Sipper of Creative Cocktails

One of our favorite restaurants here CHINESE PORK RIB RECIPE WORKS FOR BEEF, TOO Notes from the Cooker, Traveler, Master Gardener and Serious Sipper of Creative Cocktails in Rhode Island is Fluke Newport in…well…Newport. We’ve dined there for years, but big changes happened last summer when they hired a new chef. We met Chef Eddie Montalvo just a er he had arrived at Fluke, and we were impressed with his new menu. Notes from the Cooker, Traveler, Master Gardener and Serious Sipper of Creative Cocktails When I was a kid, no visit to a When I was a kid, no visit to a Chinese restaurant was complete without an order of those sweet, greasy and radioactive red spare ribs. They came in that foil-lined bag that barely kept them warm until my dad got us home to devour We came back for another visit just over a month ago, and meeting Eddie again, we thought we would invite him and his family to our home Chinese restaurant was complete without an order of those sweet, greasy and radioactive red spare ribs. They came in that foil-lined bag that barely kept them warm them along with the other classics: fried dumplings, and wonton soup with fried wontons on the side. I still see those ribs on menus even today, and despite my cravings, I someday for a visit.until my dad got us home to devour just don’t eat fire-engine-red-dyed them along with the other classics: food anymore. Well, that “someday” is tomorrow, fried dumplings, and wonton soup and the reality that I’m going to be with fried wontons on the side. I Imagine my excitement when I cooking for a real chef for the rst still see those ribs on menus even saw a recipe for those classic time in my life is making me a bit today, and despite my cravings, I spare ribs in a food magazine. I nervous!just don’t eat fire-engine-red-dyed figured I’d just make them without Ingredients: I went to Twitter for some help. Since I follow a number of chefs, I asked the question: food anymore. the food coloring. 3 tablespoons brown sugar 1 tablespoon Kosher salt 1 tablespoon ground coffee (use your 1/3 cup hoisin sauce Ingredients: I’m cooking for a real chef for the rst time. What’s the #1 tip you can give me? Only one chef answered, but it was none other than Andrew Zimmern, and he said simply: “Be yourself.” Be myself? Yeah…I think I can fake that!!!! Imagine my excitement when I saw a recipe for those classic spare ribs in a food magazine. I figured I’d just make them without I don’t think I’ve ever had all the ingredients to make a recipe exactly as written, and this was no exception. For one thing, the original recipe called for dry sherry. I didn’t have it so I used dry marsala wine. I didn’t even have the pork ribs, so I substituted a beautiful slab of grass-fed beef flap. The results were still delicious. But feel free favorite)1/4 cup soy sauce So I started thinking…Chef Eddie works with seafood all day at Fluke. Skip that. He’s the food coloring. to use pork ribs, as originally intended. And if you can’t find beef flap, a cut like skirt 1 teaspoon granulated garlic 1 teaspoon granulated onion Ingredients: 3 tablespoons dry marsala wine 2 cloves garlic, finely chopped Italian and makes amazing homemade pasta. Skip that. What do I love to cook and do pretty well…? Barbecue!I don’t think I’ve ever had all the ingredients to make a recipe exactly as written, and this was no exception. For one thing, the original recipe called for dry sherry. I didn’t steak is a good substitute. To make the marinade, combine the hoisin sauce, soy sauce, marsala wine, garlic, 1 teaspoon unsweetened cocoa powder 1/3 cup hoisin sauce 1/4 cup soy sauce 3 tablespoons dry marsala wine or through a press 2 tablespoons sugar 1/2 teaspoon Chinese five spice powder I have a beautiful grass-fed Angus beef New Zealand brisket in my freezer. at’s what I need to make! A simple, comfort-food meal. Barbecued brisket…twice-baked sweet potatoes…a big old salad…and as an appetizer: my no-fail recipe for Oysters Rock-aFellow! (OK, I had to get a little seafood in there.) have it so I used dry marsala wine. I didn’t even have the pork ribs, so I substituted a beautiful slab of grass-fed beef flap. The results were still delicious. But feel free to use pork ribs, as originally intended. And if you can’t find beef flap, a cut like skirt steak is a good substitute. sugar and Chinese five spice in a bowl. Mix well. Trim the excess fat and silver skin off the beef flap, and if it’s thick, slice it lengthwise to make a thinner piece of meat about 1/4" to 1/2" thick.

When I smoke my brisket low-and-slow in my smoker, I use a co ee steak rub that I developed a couple of years ago. It gives a deep, rich crust to the meat that is just fantastic. 2 cloves garlic, finely chopped or through a press To make the marinade, combine the hoisin sauce, soy sauce, marsala wine, garlic, sugar and Chinese five spice in a bowl. Mix well. 2 lbs. beef flap (skirt steak or hanger steak works, too) Place the meat in the marinade, making sure it gets well coated on all sides. Marinate the meat at room temperature for about 60 minutes. If you have a thicker cut of meat, 2 tablespoons sugar you can marinate it longer. Depending on the size of the brisket, you might need to double the recipe. 1/2 teaspoon Chinese five spice Trim the excess fat and silver skin off the beef flap, and if it’s thick, slice it lengthwise to make a thinner piece of meat about 1/4" to 1/2" thick.Drain and discard the marinade. powder If the brisket is frozen, I like to thaw it a couple of days ahead of cooking it, rubbing it down with the co ee rub, and placing it in the fridge for about 24 hours to rest. I bring it out about an hour before smoking, to let the meat come back to room temperature, and then I place it in the smoker for about 12 hours at 225 degrees, smoking it with hickory wood. 2 lbs. beef flap (skirt steak or hanger steak works, too) Place the meat in the marinade, making sure it gets well coated on all sides. Marinate the meat at room temperature for about 60 minutes. If you have a thicker cut of meat, you can marinate it longer. Heat a cast iron pan and add a little lard or oil. Place the beef flap pieces in the pan, searing well on one side before flipping over to the other. If the meat is thin, you can cook it to a medium-rare right there on the stove top. You might need to finish the beef in a 350-degree oven if you’re using a thicker cut. When it’s done, I remove it from the smoker, and wrap in foil and let it rest at least 30 minutes before slicing diagonally against Drain and discard the marinade. The meat also cooks beautifully under the broiler or on the grill. If using the broiler, just watch out for flare-ups from the fat. It the grain of the meat. If I’m not serving it right away, I place the wrapped brisket in the oven at the lowest setting, about 150 can get smokey. I literally picked up my toaster oven and moved it under the hood of my stove so that the smoke was sucked degrees, just to keep it warm. Heat a cast iron pan and add a little lard or oil. Place the beef flap pieces in the pan, searing well on one side before flipping up and vented out. (The first time I broiled, my kitchen filled with smoke!) over to the other. If the meat is thin, you can cook it to a medium-rare right there on the stove top. You might need to finish the When I’m ready to serve, I always slice the brisket on the bias, against the grain of the meat. beef in a 350-degree oven if you’re using a thicker cut. To make the Chinese ribs with this marinade: simply place the ribs and the marinade in a Ziploc bag at room temperature for at least 60 minutes. Pre-heat the oven to 350 degrees, and place the ribs on a baking sheet with a wire rack on top. Save The meat also cooks beautifully under the broiler or on the grill. If using the broiler, just watch out for flare-ups from the fat. It the marinade…and baste the ribs with it every 30 minutes, turning the ribs over as you do so. Cook until the ribs are done, can get smokey. I literally picked up my toaster oven and moved it under the hood of my stove so that the smoke was sucked about 2 hours. up and vented out. (The first time I broiled, my kitchen filled with smoke!) ShopInRI 17