Ribs and Veggie Hot Dogs: Gary Lee’s Super Bowl Recipes | Food

II’m a big sports fan, so take advantage of everything that goes into a big sporting event: entertaining friends, setting up the TV and, of course, preparing for the ultimate game day broadcast. The Super Bowl next weekend is the perfect excuse to grab some American-style food, and it wouldn’t be right if I didn’t whip up some. Joe Allen classics. Today’s recipes have been a closely guarded secret – or at least until now – and whether you’re a meat eater or not, together they make the perfect appetizer for anyone who can’t. take your eyes off the screen.

Joe’s Slow Braised Smoked Baby Back Ribs (top photo)

You can roast the squares a few hours ahead of time, then let them cool and refrigerate, ready for their final baking. And if you’re ready to brave the cold outside, you can also finish them on the barbecue.

Preperation 10 minutes
to cook 2h50
Serves 4-6

For the rib spice mix
1 heaped tablespoon garlic powder
½ tbsp mustard powder
½ tablespoon cayenne pepper
1 tablespoon ground cumin
1 tablespoon onion powder
1 teaspoon smoked paprika
1 tablespoon dried oregano
1 tablespoon of dried thyme
3 tablespoons demerara sugar

For the sauce
750g tomato ketchup
150g sweet brown sugar
125ml apple juice
125ml cider vinegar
12g mustard powder
40g ribs
(see above and method)
125ml Worcestershire sauce
5g of salt
2-3 garlic clovespeeled and minced (15g)

For the ribs
4 to 6 squares (4 to 5 kg) short-back pork chops
2 large handfuls of wood chips
to smoke

Put all the ingredients for the spice blend in a large bowl, stir vigorously to combine well, then set aside.

Put all the ingredients for the sauce in a medium saucepan, bring slowly to a boil, then lower the heat and cook gently, whisking regularly to evenly distribute the heat and prevent the mixture from sticking and burning, for 30-40 minutes. You will end up with quite a thick icing; if necessary, dilute with a little water.

Peel off and discard the silvery skin from the back of the ribs, rub them all over with all the spice mixture and place them on a wire rack in a deep baking dish. Heat the oven to 110 C (90 C fan)/225 F/gas ¼.

Turn on the oven fan to maximum and/or ventilate your kitchen. Put a ball of wood chips in a heatproof baking dish, put them in the oven and turn them on. Once the flames are out and the wood chips are smoking, put the pork ribs in the oven, close the door and cook for 30 minutes.

Put another handful of wood chips in the heatproof dish, light them and wait for the flames to die down and the chips to smoke. Raise the heat to 160C (140C fan)/310F/gas 2½ and wet a large sheet of parchment paper. Brush each rib with the sauce mix, cover the pan with the damp paper, cook for another two hours and remove

To serve, brush the ribs with more sauce, transfer to a hot grill and cook, turning regularly, for five to eight minutes, until nicely caramelized. Serve the squares whole or cut into individual ribs, put them in a bowl and serve as the perfect appetizer, ideally with coleslaw on the side.

Veggie hot dog with quinoa pepper

Gary Lee’s veggie hot dogs with quinoa pepper.

Preperation 15 minutes
to cook 1 hour
Serves 4

For the quinoa pepper
Olive oil
2 red onions
peeled and finely chopped
1 red pepperstem, pith and seeds removed, flesh finely chopped
2 cloves garlicpeeled and minced
1 red pepperstem, pith and seeds removed, flesh finely chopped
1 teaspoon ground cumin
1½ teaspoon ground coriander
1½ teaspoon dried oregano
1 teaspoon smoked paprika
1 teaspoon chilli powder
½ teaspoon ground cinnamon
2 cans of 400 g tomatoesdrained and chopped (600g net)
400ml vegetable stock
250g of quinoa
rinsed and drained
1 pinch of dried chili flakesto taste
Salt and black pepper
1 box of 400g
Red beansdrained (250g net)
fresh coriander, to finish

To finish
1 x 240g of 4 good quality vegetarian hot dogs
4 brioche hot dog rolls
to spread
Crispy fried onionsstore bought or homemade

Heat a few tablespoons of oil in a large saucepan, add the onion and pepper and sauté gently for about 10 minutes; add a little water if anything seems about to stick to the pan. Add the garlic, chili pepper and spices, cook gently, stirring for a minute or two, then add the tomatoes and broth and cook for another 20 minutes, stirring occasionally, until the sauce becomes thick.

Stir in the quinoa and cook, still stirring, for a few minutes, until the spices smell good. Bring to a simmer, then cook gently for about 20 minutes, occasionally adding a dash of water if the mixture seems to dry out.

Taste and adjust the seasoning with the chili flakes, salt and black pepper. Remove the pepper from the heat, stir in the kidney beans and set aside.

Grill or boil the hot dogs for six minutes. Meanwhile, cut a slit along one side of each brioche bun and toast until lightly toasted.

Brush the inside of each loaf with butter, add the dog, then drizzle the chilli over it and serve sprinkled with crunchy onions and cilantro.

Gary Lee is the Executive Chef of Joe AllenLondon WC2

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