jesse & matt’s end of summer bbq

These were the BEST ribs, so tender and juicy that the meat slides right off the bone. Jesse’s BBQ sauce is fantastic! He incorporated some Chinese seasonings into his sauce, and the result is the best we’ve ever had.  For the ribs, the secret is still going to be a secret!  ^.^~

Jesse’s Kick ASs BBQ Sauce

1 slice bacon, chopped and rendered
2 onions, chopped
3 cloves garlic, minced
2/3 cup water
1/2 cup canola oil
1 cup maple syrup
1 cup tomato paste
1 1/2 cup ketchup
1/3 cup soy sauce
1 cup Chinese sweet bean paste
1 cup white vinegar
1/4 cup Worcestershire sauce
1 teaspoon liquid smoke
1/2 cup brown sugar
3 tablespoons ancho chili powder
1 tablespoon cumin
Seeds of 6 dry red chilies
Freshly ground black pepper

Chop and render the bacon in an 8 quart saucepan. Add the canola oil, garlic, onion and all the dry ingredients, saute for 2 minutes on medium-high heat to open up the flavors. Turn the heat to low, add all of the wet ingredients and simmer for 30 minutes. Reduce the sauce to desired consistency.

At Matt’s house cutting up hickory BBQ pork ribs.

Matt’s incredibly tender beer glazed chicken.

Clockwise: Jesse’s “unknown Chinese green” salad (center front), BBQ pork rib, fresh greens, pulled-pork sandwich with cole slaw and artichoke & potato salad.

garlic sauteed chinese spinach

When you cook these Chinese spinach, the water from the spinach turns to a beautiful bright red color. The leaves are light to dark green with reddish purple veins in the center. The flavor is sweet and savory, with a tender and creamy texture. It’s full of flavor and takes no time to prepare. It’s a wonderful accompaniment to any main course. Love them!

1 big bunch of Chinese spinach
3 garlic cloves, roughly chopped
1 tablespoon good olive oil
Squeeze of lemon
Sea salt
Freshly ground black pepper

Wash the spinach throughly, discard any yellowed leaves and trim off the roots. We like soaking them in water for 5-10 minutes, drain and repeat.

In a large saute pan, heat the olive oil on high heat, add the garlic and saute til fragrant, but not browned. Add the spinach, be careful as the oil is hot and it will sizzle. Toss the spinach with garlic and oil on high heat, and cook until the spinach is slightly wilted, about 45 seconds. Remove, add a squeeze of lemon and serve immediately.

In Shanghai, these are called mixi.

eggs benedict & easy hollandaise

Hollandaise sauce is one of the five mother sauces in French haute cuisine.  It really isn’t as difficult as people might think.  It’s just an emulsion of egg yolk and butter, like making a loose mayonnaise.  There are a few different methods to creating the “best, most creamy with that perfect touch of lemon” sauce.   With this recipe we will go though a method to produce the easiest while still creating a very creamy and separation free sauce.

Now for the eggs, there are also many methods to poaching eggs – some very complicated and can get a bit frustrating.  This is simply the one that works for us.  No plastic wrap and no whisking.

2 eggs plus 3 egg yolks
4 Canadian bacon
2 English muffins (or toast)
12 tablespoons butter (1 1/2 sticks)
1/2 juice of a lemon
2 teaspoons vinegar
A pinch of cayenne pepper
Kosher salt
Freshly ground black pepper

Melt the butter in the microwave. Place the egg yolks, lemon juice, cayenne, salt, and freshly ground black pepper in a blender. Start blending, while the blender is running, slowly pour the hot butter in and blend until the sauce is thick and creamy, about 45 seconds. Keep the sauce in the blender until ready to use.
*If the sauce thickens up before using, add 1 tablespoon hot water and blend for a few seconds.

Bring a small saucepan of water to a boil and add the vinegar. Using a spoon, swirl the water to form a whirlpool. Break the egg into the middle of the whirlpool and cook for 2-3 minutes. Repeat with the second egg, re-swirling the water as you slide in the egg.

Toast and butter your muffins or toast rounds (Jesse uses the top of a pint glass to cut the toast into rounds). Put a slice or two of ham on top, top with the egg, and spoon over hollandaise sauce. Garnish with chopped scallions and serve immediately.

Asparagus:
Break off tough ends of the asparagus and peel the bottom skin with a peeler. In a small pot, boil the asparagus for 2 minutes. Drain the asparagus and immediately immerse in a bowl of ice water to stop the cooking. Drain on a paper towel lined plate.

Home Fries:
Dice 2 medium potatoes, skin-on. In a small pot, boil the potatoes for 6 minutes then drain. Heat a saute pan on medium-high heat, add olive oil, potatoes, 3 garlic cloves, 1 sprig of rosemary, and a pinch of ancho chili powder. Fry until fragrant and brown on all sides. Salt and pepper to taste.

best hot wings

If you don’t want to deep fry, you can steam the wings first for 10 minutes, pat them dry then brown in the oven at high heat for 15 minutes. Turn the wings over and cook another 15 minutes or until the skin is golden brown.  Both frying and baking turns out juicy and crispy wings.

1 pound chicken wings
3/4 cup cornstarch
8 tablespoons Frank’s Red Hot Original
3 tablespoons Tabasco
1 tablespoon choice of BBQ sauce
1/2 stick of butter
3 cloves garlic, minced
1 tablespoon honey
5 cups peanut oil
Freshly ground black pepper

Cut the wings at the joint. In a large mixing bowl, evenly coat the wings with cornstarch.  Shake off excess.

Melt the butter with the garlic in the microwave. Pour the melted butter in a large mixing bowl, along with the hot sauces, honey, and black pepper and stir to combine.

Heat peanut oil in a medium pot, fry the wings until golden brown. Transfer the wings to a plate lined with paper towel.

Transfer the wings to the large mixing bowl and toss with the sauce.