Posts Tagged ‘Memorial Day’

Sriracha Tofu Skewers

Paul | May 30, 2016 in Food,Recipes | Comments (0)

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Servings: 4 | Difficulty: Easy

Ingredients:

1 16-ounce container extra-firm tofu
3/4 cup Sriracha
1 tablespoon soy sauce
1 tablespoon white miso paste
2 garlic cloves
1 bunch scallions
1 container cherry tomatoes
bamboo skewers

Directions:

Cut tofu into 1 inch cubes. Drain well on paper towels.
Put Sriracha, soy sauce, and white miso paste in a blender with 3 chopped scallions and garlic cloves. Blend with 1/4 cup water until smooth.
Reserve a cupful for dipping; marinate tofu in the rest overnight.
Soak skewers in lemon water, at least 30 minutes.
Cut remaining scallions into 1 inch pieces.
Thread tofu onto skewers alternating with scallion and cherry tomatoes. Shake off excess sauce as you thread; keep for basting.
Grill tofu 3-5 minutes, brushing with sauce. Cherry tomatoes should be on the edge of bursting.

Notes: Adapted from a recipe by Richard Hales – Sakaya Kitchen Miami: http://www.bonappetit.com/recipe/sriracha-grilled-tofu

 


for Memorial Day: a simple rib recipe

Paul | May 27, 2011 in Food,Fun | Comments (0)

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Paul’s Smoked Pork Ribs

Ingredients:

2 to 3 racks of fresh pork spare ribs
1 cup yellow mustard
Heavy duty grade aluminum foil
Pork Rib Rub (I use Dizzy Dust)
Apple Juice
Apple Cider Vinegar
Honey

Directions:

1. Rinse ribs in cold water and pat dry. Use a table knife and a paper towel to remove the membrane. If ribs are not already trimmed, then trim according to your preference, taking care not to cut too much off. I remove the bone side flap, square the ribs, and scrape off excess fat as needed.

2. Use a barbecue brush or a spoon to coat one side of the pork ribs in mustard. Shake your rib rub over the rib racks, coat well.  Let liquify for 45 minutes, then rub in.

3. Repeat for other side. Let rest at least 30-60 minutes. Refrigerated, of course.

4. Put racks on a large cookie sheet or pan, cover loosely (make a foil tent so as not to knock the seasoning off) with foil and refrigerate for several hours or overnight.

5. Bring Grill to 220-210 degrees.  Soak wood chips and add to coals.  Mix water, apple juice, and cider vinegar in a drip pan and place under ribs.

6. Smoke for three hours, naked.  Start bone side down and flip once an hour.  Spritz with cider vinegar and apple cider at each flip. Sprinkle with dust as needed.

7. Smear honey in aluminum foil.  Add a splash of apple juice and a splash of cider vinegar.  Wrap ribs in foil.  Smoke for 2 hours.

8. Unwrap ribs and smoke for an additional hour, bone side down.  Spritz as needed, or you can add sauce during the last half hour.

There are some helpful pictures here, although the recipe differs: http://dizzypigbbq.com/recipesRibs.html