PIZZERIA PESTO PRESENTS
GARLIC KNOTS INGREDIENTS: « 2 lbs. pizza dough, either homemade, bread bakery bought or frozen, at room temperature « Flour to roll out dough « Oil to grease baking pans
LOMBARDI’S PRIME MEATS PRESENTS
PRIZE WINNING BABY BACK RIBS INGREDIENTS: « 1 tbs ground cumin « 1 tbs chili powder « 1 tbs paprika « Salt & Pepper to taste « 3 lb. baby back pork ribs « 1 cup barbecue sauce DIRECTIONS: Preheat grill for high heat. In a small jar, combine cumin, chili powder, paprika, salt & pepper. Close the lid and shake to mix. Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib and snip off the membrane as much as possible. Sprinkle as much of the rub onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs. Store the unused portion of the spice mix for future use. Place aluminum foil on lower rack to capture drippings and prevent flare-ups. Lightly oil grate and lay ribs on top rack of grill. Reduce heat to low, close lid and leave undisturbed for 1 hour. Do not lift lid at all. Brush ribs with barbecue sauce and grill an additional 5 minutes. Serve ribs as whole rack or cut between each rib bone and pile individually on a platter.> LOMBARDI’S PRIME MEATS is a member of the PRH Business Network
GARLIC COATING: « cup olive oil « 2 tablespoons butter « 3-4 cloves of garlic, minced « cup fresh parsley, chopped « 1/2 teaspoon dried oregano « Salt and Pepper, to taste DIRECTIONS: Pre-heat oven to 350 degrees Grease two 13x17 inch baking pans with olive oil Divide the pizza dough in half. Keep second half under a tea towel while you work on the first half. With a rolling pin, roll out the first half on a lightly floured surface, to form a 10-inch square. You may use your hands to draw it out if it’s very elastic. Cut the 10-inch square in half with a sharp knife or pizza wheel to form two rectangles. Cut each rectangle into 12 strips that are shorter and wider, rather than long and skinny. Sprinkle the strips with flour. Taking the strips one at a time, gently roll it back and forth to create an even rope; don’t stretch it. Tie each into a knot, and place on a greased baking sheet. Place the knots about 1 inch apart. Continue to make the rest of the knots. Cover pan with towel and repeat process with the second piece of dough. Let the knots rest while you prepare the Garlic Coating. Combine butter, olive oil and minced garlic in a small sauce pan over low heat. Cook until butter has melted and the garlic releases its fragrance. Mixture should be warm, not boiling. Add chopped parsley, oregano, and salt and pepper to taste. Brush over knots to coat. Set remaining mixture aside. Bake knots for approximately 20-25 minutes, rotating pans after 10-12 minutes. The knots should be golden brown and fully cooked. When knots are done, remove from oven and toss with remaining Garlic Coating. Yield: 48 knots.>
TRE SCALINI RISTORANTE PRESENTS:
POLENTA WITH BROCCOLI RABE INGREDIENTS: « Grilled polenta slices « 1 large bunch broccoli rabe « Garlic cloves « Red chili flakes « Your best Extra Virgin Olive Oil « Sea salt (to taste) « Bowl of ice water DIRECTIONS: For the traditional “polenta liquida” Bring a pot of salted water to a boil just as you would for pasta. Begin slowly adding polenta cornmeal while whisking at the same time. Continue until you have reached a porridge consistency, then cover and simmer on low for 15 minutes. Pour into a casserole pan. Allow to cool and solidify. Refrigerate until ready to slice and grill. FOR THE BROCCOLI RABE: Trim and clean broccoli. Bring a pot of water to a boil. Add broccoli rabe and cook a few minutes until it turns bright green. Remove broccoli rabe from the boiling water and immediately plunge into the ice water bath. This shocks the broccoli rabe into keeping the color and prevents overcooking. Drain. Heat grill. Prepare 1 inch thick slices of polenta. Place polenta on grill and turn once you see all edges crisping. In a saute pan over medium heat, use your best extra virgin olive oil and a generous amount of smashed garlic cloves (can be smashed between parchment paper). Cook until garlic turns golden (not burned), add broccoli rabe. Add salt and chili flakes to taste. You may add a touch of water, cover and continue to cook over medium until broccoli rabe reaches desired texture. Plate slices of grilled polenta and top with sautéed broccoli rabe, drizzle with some more extra virgin oil and serve.> ROWHOME MAGAZINE
| 29