Author: John

Ingredients:

1 rack baby back ribs
3 Tbsp ketchup
1 Tbsp hoisin sauce
1 Tbsp soy sauce
1 Tbsp brown sugar
1 Tbsp cider vinegar
Salt and pepper

Directions:

Rub some salt and pepper on ribs.  Mix ketchup, hoisin sauce, brown sugar, and vinegar in bowl.  Apply glaze to ribs with a brush.  Place ribs into two quart crock-pot and cook on high for one hour, set to low and cook for another 6 hours.

Ingredients:

1.5 cups ketchup
1.5 cups brown sugar
1/4 cup cider vinegar
1/4 cup soy sauce
1/2 cup frozen orange juice concentrate
1 sliced up orange (with the peel)
3 tablespoons chili powder
Minced ginger to taste
No salt needed, as ketchup and soy sauce should be sufficient

Coat spareribs with sauce, cover well with foil, add 1/2 cup water to the pan.  Cook at 300°.  Flip ribs over after 1 hr.  Cook another hour.  Flip again, add sauce.  Heat at 400° for 10-20 minutes (watch to prevent burning).

Carrot Bisque

Makes 6 servings in less than 30 minutes.  Carrot Bisque will delight even the pickiest eater and impress the gourmet at your table, too.

Ingredients

1 quart vegetable broth
2 cups water
1 large (1 pound) russet potato
8 medium-large (1 1/2 pounds) fresh carrots
1 small onion
1/2 cup 2 percent or whole milk
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon garlic powder
Salt and white pepper to taste

Instructions

In 4-quart or larger Dutch oven or soup pot, combine broth and water. Bring to a boil over high heat. While broth is heating, peel and cut the potato, carrots and onion into bite-size pieces and add to the pot as you chop. When all the vegetables are in the pot, reduce heat to medium-high and cook for 10 more minutes, or until the largest vegetable pieces are tender.

Remove from heat. Using a handheld immersion blender, process the soup until smooth. Stir in milk, ginger, nutmeg and garlic powder, and adjust seasoning with salt and white pepper to taste. Serve immediately.

(Cook’s Note: If you don’t have an immersion blender, divide the soup into portions and use a blender to process until smooth.)

INGREDIENTS:

1 whole turkey breast, skin on (about 6 pounds)
Kosher salt
Freshly ground pepper
2 tablespoons vegetable oil
2 carrots, peeled and thinly sliced
2 ribs celery, thinly sliced
1 onion, thinly sliced
2 garlic cloves, mashed
2 cups turkey or chicken stock
1 1/2 cups dry red wine
3 tablespoons softened butter
3 tablespoons flour
1/4 cup heavy cream

INSTRUCTIONS:
Season turkey with salt and pepper. Heat oil over moderate heat in a Dutch oven. Add turkey skin-side down and brown in hot oil, about 5-6 minutes. Remove turkey, leaving fat in pan.
Add the carrots, celery, onion and garlic to pan and cook about 10 minutes, stirring occasionally, until wilted. Add the stock and wine and bring to a boil. Return turkey to pan, cover and simmer over low heat for 1 1/2-2 hours, or until a meat thermometer registers 170° when inserted in the thickest part of the turkey. Turn the turkey 2 or 3 times during cooking, and make sure the liquid is just gently bubbling. Remove pan from heat and set aside about 20 minutes, with the cover askew (turkey should be skin side down in the cooking liquid).
Remove turkey to a platter and keep it warm. Strain the cooking liquid; you will have about 3 1/2 cups. Rapidly boil it down to about 2 1/2 cups to concentrate the flavor.
Meanwhile, melt the butter and blend with flour until smooth. Add to the reduced liquid, whisking constantly until blended, then add the cream and simmer for 3 minutes. Season with salt and pepper to taste. Serve with the turkey.
Serves 8-10

Mark Bittman Recipe

Food Network Recipe

Slow roasted turkey