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Ancho Chili Ribs I created this recipe out sheer desperation; I had been living in San Francisco for 15 years with outdoor yard or grill- classic city living. I missed BBQ and decided to do something about it! This is an unbeatable recipe for die-hard rib fans that you can make in your own kitchen using your oven. High temperature roasting crisps and caramelizes while keeping the ribs tender and succulent inside. Enjoy an urban spin on ribs!

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Susan Ytterberg, The Golden Plum Personal Chef Services, LLC, Alameda, CA Serves 4 Ingredients: 1 Rack baby back ribs 1/2 jar Ancho Chili Jam (about 5 oz.)(Earth & Vine brand) For the Rub: 2 Tbsp ground Ancho chile 1/3 cup brown sugar 1 tsp kosher salt 2 tsp coriander 1 Tbsp garlic powder 1. Preheat oven 425° 2. Remove ribs from package, rinse under cold water and pat dry. 3. Mix together rib rub ingredients and rub into rack of ribs, bottom & top. 4. Cover cookie sheet in tin foil. Spray well with vegetable spray or coat lightly with olive oil. Put rack on pan and put in preheated oven. Cook for 35 to 40 minute until bubbly and crispy. 5. Remove from oven and coat top of ribs with glaze of your choicepepper jellies work really well. Return pan to oven and cook for another 15 minutes or until glaze is caramelized. Remove from oven. 6. Allow ribs to rest for 10 to 20 minutes. Cut into individual pieces or 2 rib sections and serve ribs heaped on serving dish.

30 | Personal Chef

Roast Cornish Game Hens in Vinaigrette Sauce This recipe is by my brother in law, Professor Gary Burton. He is no longer with us but he was a great cook and he is the reason I am a chef today. I have tried to recreate this recipe and I had no success. Gary made me a mini cookbook for “Silky-Legged Females” all the way back in 1991. Chef Brando Spies, Thirty Two Fourteen Personal Chef Service, Parker, CO 2 game hens (one for each person) At least two hours ahead of time, prepare the sauce as follows: 1/2 cup Vegetable Oil 1/2 cup Semi-Dry white wine (or Zinfandel) 1/2 cup vinegar ( a good wine vinegar or tarragon vinegar) one whole bunch green onions, cleaned and sliced (include 2/3 of the green part too) about 1 tablespoon of each of the following herbs: Tarragon Savory Marjoram about 1/2 tsp. of pepper & salt (be sure to crush dried herbs well and pick out the stems of savory) Swoosh all this together in a carafe and leave in a warm place until game hens are ready Cut the hens in half, lengthwise Wash all sides of pieces, and trim off excess fat Rub pieces all over with fresh lemon juice Brush with melted butter containing black pepper and ground marjoram Brown pieces in a heavy skillet of butter and oil Leave pieces bone side down, and roast at 350 degrees, for about 45 minutes, or until legs move freely. (you can stand them up after browning if needed) Serve with wild rice, and pour the sauce over the hens and rice

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Spring 2015  

USPCA Conference 2015 Your Favorite Cookbook Eat Right Seniors Chef Shares New Year’s Day Tradition Top 10 Culinary School Skills Pro...

Spring 2015  

USPCA Conference 2015 Your Favorite Cookbook Eat Right Seniors Chef Shares New Year’s Day Tradition Top 10 Culinary School Skills Pro...

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