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Recipes
Kansas City Style Pork Ribs
By ruhroh
Remove the thin white membrane off of the bone-side of the ribs
- Dry Rub:
- 2 slabs pork spare ribs, 3 pounds each
- Kansas City Barbeque Sauce, recipe follows or your favorite bottled sauce
- 2 cups brown sugar
- 1/2 cup dry mustard
- 1 tablespoon cayenne pepper
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon salt
- 2 teaspoons freshly ground black pepper
- Kansas City Barbeque Sauce:
- 2 tablespoons vegetable oil
- 1 (about 2/3 cup)small onion, finely diced
- 3 cups water
- 1 cup (2 (6-ounce) cans) tomato paste
- 1/2 cup brown sugar
- 2/3 cup apple cider vinegar
- 1/4 cup molasses
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Chicken Skewers With Grilled Romaine
By ruhroh
Preheat a grill to medium high
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 2 teaspoons red wine vinegar, plus more for drizzling
- 2 tablespoons chopped fresh oregano
- 1 tablespoon minced shallot or red onion
- 1 teaspoon minced garlic
- 1/4 teaspoon red pepper flakes
- Kosher salt
- 1 head romaine lettuce, quartered lengthwise
- 1 1/2 pounds skinless, boneless chicken breasts or thighs, cut into chunks
- 1 1/2 cups breadcrumbs
- 1/4 cup grated parmesan cheese
Neely's BBQ Sauce
By ruhroh
In a medium saucepan, combine all ingredients
- 2 cups ketchup
- 1 cup water
- 1/2 cup apple cider vinegar
- 5 tablespoons light brown sugar
- 5 tablespoons sugar
- 1/2 tablespoon fresh ground black pepper
- 1/2 tablespoon onion powder
- 1/2 tablespoon ground mustard
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
Oven Roasted Tomatoes
By ruhroh
This is a great basic to always have on hand! Instead of spending money on expensive, oil-packed sun-dried tomatoes...
- 3 pounds plum (Roma) tomatoes
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 t basil, dried
- 2 t Chef Meg's Italian Seasoning
- 1/2 t black pepper, cracked
Bacon Wrapped Water Chestnuts
By ruhroh
allrecipes
- 1 cup packed brown sugar
- 2 tablespoons Worcestershire sauce
- 2 cups ketchup
- 1 pound bacon
- 2 (8 ounce) cans water chestnuts
Chef Meg's Low-Sodium Breakfast Sausage
By ruhroh
Using your hands, thoroughly combine all ingredients in a mixing bowl
- 8 ounces lean (80% lean/20% fat) fresh ground pork
- 2 tablespoons chicken or vegetable Stock or apple juice
- 1/2 teaspoon thyme, dried
- 1/4 teaspoon sage, dried
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
Grilled Pork with Mango and Rum Sauce
By ruhroh
1. Combine jerk seasoning, 1 tablespoon lime juice, and 1 teaspoon oil in a medium bowl
- 1 tablespoon Jamaican jerk seasoning (such as Spice Islands)
- 2 tablespoons fresh lime juice, divided
- 1 1/2 teaspoons canola oil, divided
- 1 (1-pound) pork tenderloin, trimmed
- 2 ripe mangoes
- Cooking spray
- 1/4 cup packed dark brown sugar
- 1/4 cup golden rum (such as Bacardi)
- 2 teaspoons unsalted butter
- 1/4 teaspoon kosher salt
Maple-Mustard Chicken
By ruhroh
1. Combine first 9 ingredients
- 1/3 cup spicy brown mustard
- 2 tablespoons brown sugar
- 3 tablespoons maple syrup
- 2 tablespoons yellow mustard
- 1 tablespoon grated onion
- 1 tablespoon cider vinegar
- 2 teaspoons lower-sodium soy sauce
- 1/2 teaspoon black pepper
- 1 garlic clove, minced
- 8 bone-in chicken thighs, skinned
- 1/4 teaspoon kosher salt
- Cooking spray
Brined Deep Fried Turkey
By ruhroh
This Brined Deep Fried Turkey recipe is the perfect way to take your turkey game up a notch this Thanksgiving! Comb
- 6 quarts hot water
- 1 pound kosher salt
- 1 pound dark brown sugar
- 5 pounds ice
- 1 (13 to 14-pound) turkey, with giblets removed
- Approximately 4 to 4 1/2 gallons peanut oil
Why-the-Chicken-Crossed-the-Road Santa Fe-Tastic Tortilla Soup
By ruhroh
Heat a grill pan to high and a soup pot to medium high
- Optional garnishes:
- Vegetable or corn oil, for drizzling, plus 2 tablespoons -- 2 turns of the pot in a slow stream
- 3 ears corn on the cob or 2 - cups frozen corn
- 1 red bell pepper, split and seeded or small jar fire roasted red peppers
- 1 pound chicken breast tenders
- 1 teaspoon poultry seasoning, 1/3 palm full
- 1 teaspoon cumin, 1/3 palm full
- Salt and pepper
- 1 small to medium zucchini, small dice
- 1 medium yellow skinned onion, chopped
- 3 cloves garlic, chopped
- 1 to 2 chipotle in adobo peppers (medium to hot heat level), chopped -- available in small cans in Mexican and Spanish food section of market
- 1 can stewed tomatoes, 28 ounces or equal amount fresh chopped tomatoes
- 1 can tomato sauce, 8 ounces
- 3 cups chicken stock, available in re-sealable paper containers on soup aisle
- 4 cups blue corn tortilla chips, broken up into large pieces
- 1 cup shredded cheddar or pepper Jack cheese
- 1/2 cup sour cream
- 1/4 red raw onion, chopped
- 2 to 3 tablespoons chopped cilantro or parsley leaves
- 1 ripe avocado, diced and dressed with the juice of 1/2 lemon