Prep Time: 30mins
Cook Time: 3hrs
Total time: 3hrs 30mins
Yield: 8 servings
- 1/2 cup sesame oil
- 1/4 cup molasses
- 2 tablespoons soy sauce
- 1 1/2 tablespoons ground allspice
- 4 to 6 cloves garlic
- 1 to 2 Scotch bonnet or habanero peppers, seeded or whole
- 1 bunch scallions, coarsely chopped
- 1 bunch fresh thyme
- Coarse ground black pepper
- 1/2 cup brown sugar
- 1 tablespoon whole caraway seeds
- 1 tablespoon granulated garlic
- 1 tablespoon kosher salt
- 1 teaspoon cayenne pepper
- Sprinkle smoked paprika
- Four 8-to 10-ounce racks of ribs
For the sauce: Combine the oil, molasses, soy sauce, allspice, garlic, Scotch bonnet pepper, scallions, thyme and some black pepper in a blender and blend. Transfer to a saucepan and cook until the sauce changes color, 10 to 15 minutes.
For the ribs: Preheat the oven to 400 degrees F. In a bowl, combine the sugar, caraway seeds, garlic, salt and cayenne pepper. Coat the ribs evenly on both sides and reserve any remaining rub. Sprinkle the ribs with paprika. Place the ribs in a hotel pan or deep baking dish. Cover tightly with foil. Bake covered completely, about 2 hours 30 minutes. Check the ribs for doneness throughout; when the meat separates from the bone, the ribs are done. Coat the ribs evenly with the jerk sauce and cook, covered, for an additional 15 minutes.
Recipe courtesy of Kelis and The Cooking Channel
Prep Time: 1hr 5mins
Cook Time: 50mins
Total time: 1hr 55mins
Yield: 8 buckles
- 5 green apples, skin on and chopped
- 2 sticks (16 tablespoons) butter
- 2 cups raw sugar
- 2 tablespoons vanilla extract
- 2 teaspoons salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- 1 cup whole milk
*Special equipment: 8 mini cast-iron skillets or ramekins
- In a saucepan, combine the apples, 1 stick of the butter, 1 cup of the sugar, the vanilla extract, 1 teaspoon of the salt, the cinnamon and nutmeg. Cook until the apples become soft, 15 to 20 minutes.
- In a separate bowl, combine the flour, baking powder, remaining 1 cup sugar and remaining 1 teaspoon salt. Then add the milk and mix until all of the dry ingredients are moistened.
- Meanwhile, preheat the oven to 350 degrees F.
- Add 1 tablespoon of butter to each skillet or ramekin. Place the skillets on a cookie sheet and heat them in the oven until the butter begins to bubble, about 10 minutes. Carefully remove the cookie sheet with the skillets, and spoon the batter until just below the rims (about half full if using a ramekin). Immediately spoon the apple mixture over the top of the batter. Place in the oven and bake until golden brown, about 20 minutes.
Goat Cheese Ice Cream
Prep Time: 40mins
Inactive Prep: 30mins
Cook Time: 20mins
Total time: 1hr 30mins
Yield: 8 servings
- 4 ounces goat cheese
- 3 tablespoons light corn syrup
- 2 cups heaving whipping cream
- 1/2 cup milk
- 4 egg yolks
- 1 cup sugar
*Special equipment: Ice cream maker
- Combine the goat cheese with the corn syrup in a mixing bowl.
- Heat the cream and milk, stirring continuously, in a saucepan until nearly boiling and small bubbles form at the edge of the bowl, 5 to 10 minutes.
- Meanwhile, whisk the egg yolks and sugar into a separate mixing bowl until pale yellow, 4 to 5 minutes. Add a quarter of the hot cream mixture to the egg mixture to temper it. Then add the egg mixture to the cream mixture in the saucepan. Heat the mixture over low heat, whisking continuously, until the mixture coats the back of a spoon, about 10 minutes.
- Pass through a fine mesh strainer into a bowl, and then place the bowl into an ice bath until cool, at least 30 minutes or overnight. Add the goat cheese mixture and stir to combine, refrigerate until cooled completely. Add to an ice cream maker and prepare according to the manufacturer’s instructions.
Prep Time: 55mins
Inactive Prep: 40mins
Cook Time: 40mins
Total time: 2hrs 15mins
Yield: 8 servings
GINGER SESAME GLAZE:
- 1/2 cup honey
- 1/4 cup sesame oil
- 1/4 cup soy sauce
- 1/4 cup rice wine vinegar
- 3 cloves garlic, chopped
- 2 large onions, chopped
- One 2-inch piece ginger, peeled and coarsely chopped (about 1 tablespoon)
- Black pepper
- 4 cups farro
- 7 cups chicken stock
- 1 cup 1/4-inch diced pancetta
- 2 Granny Smith apples, finely diced, skin on, and placed in acidulated water
- 2 cups thawed frozen green peas
- 2 cups thinly sliced shallots
- 3 cloves garlic, finely minced
- 1/8 teaspoon cayenne pepper
- Salt and pepper
For the glaze: Combine the honey, sesame oil, soy sauce, vinegar, garlic, onions ginger and some black pepper in a saucepan and cook the glaze until it thickens enough to coat the back a spoon, 10 minutes. Put the mixture in a blender and blend until all ingredients are incorporated. Put the mixture aside to cool.
For the salad: Cook the farro in the chicken stock for 20 to 30 minutes, then set aside to cool, 30 minutes.
Meanwhile, cook the pancetta in a pan until crispy, then set aside to cool, about 10 minutes.
Drain the apples from the acidulated water. Combine the farro, pancetta, apples, peas, shallots and garlic in a bowl. Add the cayenne pepper and some salt and pepper. Add the glaze and mix thoroughly.
Notes: For the acidulated water, mix 1 teaspoon lemon juice or vinegar per 1 pint water. This mixture will help prevent browning on the apples.
You can cook the farro the night before you want to serve it.
Additional Notes: When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.