Jack Daniel's Baby Back Ribs

Ingredients
2 racks baby back ribs (about 2 1/2 pounds )
Jack Daniel's BBQ Sauce

Directions
Preheat oven to 350 degrees F.  Cut the racks of ribs in half crosswise. Rub the ribs, paying special attention to the meaty side, with 1/2 cup of the Jack Daniel's BBQ Sauce. Lay the rib  pieces meat side down in an 11 by 13-inch baking dish. The pieces  will overlap slightly.    Cover the dish tightly with aluminum foil and bake until the meat  begins to pull away from the ends of the bones and the ribs are just  tender, about 1 hour. You can bake the ribs up to a day before and  keep them refrigerated. Bring refrigerated ribs to room temperature  about 1 hour before you grill them. Preheat an outdoor grill to medium-high heat. Grill the ribs,  brushing them with about half the remaining sauce, until they're  crispy and heated through, about 10 minutes. Move the ribs around as  they grill, the sugar in barbecue sauce makes it easy for them to  burn. Let the ribs rest for 5 to 10 minutes before cutting them into  1 or 2-bone pieces. Put out the rest of the sauce for dipping or  brush it over the ribs.  

Sherried Mushroom Empanadas

Ingredients
2 medium onions -- finely chopped
6 tablespoons unsalted butter
1 1/2 pounds mushrooms -- finely chopped
2 small red bell peppers -- finely chopped
1(6-ounce) piece serrano ham or prosciutto -- trimmed and chopped fine
1/3 cups cream Sherry
1/2 cups packed fresh parsley leaves -- washed, spun dry, and minced
3 tablespoons fine dry bread crumbs
Salt and freshly ground black pepper
Mad Dog Liquid Fire Hot Sauce to taste
1 packages frozen puff pastry sheets (2 pastry sheets) thawed (17 1/4-ounce box)
Egg wash -- made by beating 1 large egg with 1 teaspoon water

Directions
In a 12-inch heavy skillet set over moderately low heat, cook onions in butter, stirring occasionally, until softened. Stir in mushrooms, Liquid Fire hot sauce and bell peppers and cook over moderate heat, stirring occasionally, until liquid mushrooms give off is evaporated and mixture begins to brown. Add ham and Sherry and cook, stirring, until liquid is evaporated. In a bowl stir together mushroom mixture, parsley, and bread crumbs. Season with salt and pepper, to taste, and cool, uncovered.

Preheat oven to 400 degrees F.

On a lightly floured surface roll out 1 pastry sheet into a 14 by 10-inch rectangle. Halve rectangle lengthwise with a long sharp knife and spread about half of mushroom filling on 1 half, leaving a 1-inch border all around. Brush edges of mushroom-topped pastry with some egg wash and put remaining pastry half on top of filling. Crimp edges of dough together with fork tines and cut several slits in empanada with small sharp knife. Carefully transfer empanada with 2 spatulas to a large baking sheet, leaving room for second empanada, ..

Food Philosophy #57: Fancy Food Show

Chef Mark, Chef Moni (a.k.a. the Pastry Princess) and I explore the NASFT Fancy Food Show at the Javits Center in New York, and discover some interesting alternatives for snacking, including gluten-free nut mixtures from Nutorious Nuts, as well as some tasty treats from the Salem Baking Company. Sommelier Christopher Sawyer was on hand to take me through a tasty session of pairings with cookies, biscuits and after-dinner drinks -- a great alternative to cakes and other desserts.

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Music: Beau Hall (www.beaurocks.com), Evan Stone (www.asamandrummeth.com)

Food Philosophy is a production of the Culinary Podcast Network (www.culinarypodcastnetwork.com).





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A wonderful way to make use of all that extra zucchini! This relish is great over freshly grilled steaks or chicken.


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This is a traditional dish in New Mexico, which the Pueblo Indians taught to the Spanish. Calabaza means squash or pumpkin in Spanish, and this dish uses any squash that is in season. In the summer, use zucchini and yellow squash, and in the autumn and winter months, use butternut squash or pumpkin. This side can become a main dish by putting it in a casserole and baking it with chicken or beef. This version is vegetarian and cooks on top of the stove in 20 minutes.

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ReMARKable Palate Video #11: 100 Mile Menu

Video coverage of the 100 Mile Menu event at New York's Great Performances. All the food came from farms from within 100 miles of New York City. We see the guests helping to prepare their meal, talk to some of the chefs, and hear from Paula Lukats from Just Food, and Liz Newmark, owner of Great Performances.

Links:
Just Food
The Sylvia Center

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The ReMARKable Palate Podcast is a production of The Culinary Podcast Network. www.culinarypodcastnetwork.com




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Imagine buttered pan-seared pineapple, warm as a garnish, and chilled as juice in a sensuous champagne coupe. Then let us look back at some of the legacies of the American cocktail -- rum and bitters -- which are further expressed through the addition of star ruby grapefruits and maraschino liqueur (which was, incidentally, Ernest Hemingway's preference for his daiquiri). See Damian Sim's inspiration for this cocktail here.


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ReMARKable Palate #101: 100 Mile Menu

I attended a special event at New York's Great Performances, celebrating the 100 Mile Meal concept. All the food came from farms from within 100 miles of New York City. The event was a benefit for Just Food, which works to help create CSAs in the City by hooking up groups of New Yorkers and farms who need them, and The Sylvia Center, which introduces at risk city children to the wonders of the farm. We speak with Paula Lukats from Just Food, Liz Newmark, owner of Great Performances, and Colin Beavin, "No Impact Man."

Links:
Just Food
The Sylvia Center
No Impact Man


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Music: "Go Fish" by Big Money Grip, from the Podsafe Music Network. music.podshow.com

The ReMARKable Palate Podcast is a production of The Culinary Podcast Network. www.culinarypodcastnetwork.com




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Red Chili And Orange Barbecue Sauce

Ingredients
1/2 cups Minced Onions
3 Minced garlic cloves
3 tablespoons Medium-Hot Chili Powder or half-sharp Hungarian paprika
2 Bay Leaf
1 tablespoons Dry Mustard Powder
1 1/4 teaspoons Dried Thyme
1 1/4 teaspoons Ginger Powder
1 teaspoons Yellow Curry Powder
1 teaspoons Fresh Ground Black Pepper
1 teaspoons Crushed Red Pepper Flakes
2 cups Ketchup
1 cups Concentrated Frozen Orange Juice (not reconstituted)
1/4 cup Fresh Lemon Juice
1/4 cup Light Molasses
2 tablespoons Worcestershire Sauce
2 tablespoons Soy Sauce

Directions
Sweat (cook over low heat to soften but not brown) the onions and garlic in olive oil until tender, about 5 minutes. Add the spices to the pot and cook for 5 minutes to activate the flavors. Add the wet ingredients and simmer for at least 30 minutes on very low heat (an hour is even better). Stir periodically to scrape the bottom of the pot. Chill for at least 24 hours before using. The flavors get more complex with time in the refrigerator. Stores well in mason jars for long periods.

This savory little quick bread is a delicious re-do of the ubiquitous zucchini bread. This time of year those little green squash seem to be everywhere, so this is a great way to put them to use! If you have a food processor with a shredder disk, you can use it to shred the zucchini and sweet potato. Serve this as a snack cake, or toast individual slices and serve it as a savory side to an Autumn Harvest salad.

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