A Little Taste of Peru

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Make A Little Taste of Peru

Transport yourself to beautiful, bustling Peru with these delicious Kebabs. You can create this dish with tender pieces of beef, chicken and pork, but if you want to stay true to the Peruvian tradition, use beef heart. In this recipe we will be using beef tenderloin.  The accompanying sauce is full of flavor, but get ready for the heat! 

Anticuchos~Peruvian Beef Kababs

Serves 6

Total time:  1 hour 15 minutes, plus at least 4 hours marinating time

Ingredients

Marinated Beef

2 lb of beef tenderloin, cubed

3 red chillies, long, finely chopped

1 bulb of garlic, crushed

2-3 tbsp smoked paprika 

3 tbsp of ground cumin

1/2 cup of olive oil

salt

black pepper

1 1/4 cups of red wine vinegar

flat-leaf parsley, chopped, to serve

Roasted Yellow Pepper Sauce

3 yellow peppers

3 scotch bonnet chillies, yellow*

5 spring onions

1 bulb of garlic

1 lemon, cut into quarters

ground cumin, 1-2 tsp

2 tsp smoked paprika 

salt

black pepper

olive oil

Beef Tenderloin (Anticuchos)

To make the anticuchos, simply stir together the marinade ingredients and coat the tenderloin cubes cubes. Let them marinate in the refrigerator, covered, for at least 4 hours or overnight.

Preheat the oven to 350°F

Yellow Pepper Sauce

Cut the peppers and chillies in half and place in a roasting tin with the onions, lemon wedges and whole head of garlic. Drizzle generously with oil and season with salt and pepper and roast in the oven for about 30-40 minutes, or until the peppers are soft and golden.

Let them cool for a few minutes until you can handle them. Peel off the pepper skins and put them in a food processor, along with the scotch bonnets (minus the seeds), the squeezed out roasted garlic and the lemon flesh (minus the seeds)

*Be very careful when removing the seeds from the Scotch Bonnet peppers.  Wear gloves and do not touch your eyes or any other part of your body.  While still gloved, wash the utensils used to prepare the Scotch Bonnets and then wash your gloved hands thoroughly. After removing the gloves, wash your bare hands.

Dry fry the spices for a minute or two and add them to the food processor. Season and process to purée. You can add a splash of oil to loosen up the mixture if needed. Taste for seasoning, adjust as necessary and set aside until time to serve.

Back to the Kebabs (Anticuchos)

Once ready to cook the kebabs, heat a griddle or grill until smoking hot, or you can place them under a very hot broiler. Dry off the majority of the marinade, keeping some for basting, and thread the meat on to kebab skewers.

Cook for a couple of minutes on each side, basting with the reserved marinade.

Plating/Presentation

Serve plated with a scattering of chopped flat leaf parsley and  the roasted yellow pepper sauce.  A crisp chilled salad with a cooling dressing like Green Goddess, Ranch or Blue Cheese would be delicious served along side.

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The Best Moussaka

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Make The Best Moussaka

The Best Moussaka

Bring Greece to your home with this absolutely delicious classic Greek dish!

Serves 6

Prep time:  30 minutes

Cooking time: 1 hour 50 minutes

Ingredients

For the Moussaka

3 large aubergines, sliced lengthways

Extra virgin olive oil

60g grated kefalotiri cheese or a mixture of gruyere & parmesan

½ tsp ground cinnamon

For the Meat Sauce

2 tbsp extra virgin olive oil

1 large onion, peeled & chopped

2 garlic cloves, peeled and chopped

450g minced lamb

1 large glass of dry white wine

2 tbsp tomato puree

450g tomatoes, peeled & roughly chopped

1 tsp sugar

1 ½ tsp ground cinnamon

1 tbsp dried oregano

1 handful fresh parsley, finely chopped

Freshly ground salt & pepper

For the white sauce

60g butter

60g plain flour

600ml milk

60g grated kefalotiri cheese or a mixture of gruyere & parmesan

1 egg

1 egg yolk

Method

1.  Sprinkle the aubergine slices with salt and set aside for at least 30 minutes, preferably 1 hour.

2.  To make the meat sauce, heat the oil in a large pan and add the onion and garlic.  Gently cook until tender without browning then add the lamb and fry until browned.  Add the wine, puree, tomatoes, sugar, cinnamon, oregano and season generously to taste.  Simmer for 30 minutes until thick and then stir in the parsley.

3.  To make the white sauce, melt the butter in a saucepan and stir in the flour.  Keep stirring for about 1 minute then remove the pan from the heat.  Slowly start to add the milk, stirring it well.  Return the pan to a gentle heat and simmer for 10-15 minutes until the sauce is thick, frequently stirring.  Add the cheese and season, just before serving beat in the egg and yolk.

4.  Preheat the oven to 190°C/170°C Fan/375°F/Gas mark 5.

5.  Wipe the aubergines with kitchen paper and put them onto oiled baking sheets and brush with olive oil.  Bake in the oven for 20 minutes until tender and slightly browned.  Reduce the oven temperature to 180°C/160°C/350°F/Gas mark 4.

6.  Oil a 30 x 20cm (12 x 8 in) or 25 x 25cm 10 x 10 in) ovenproof dish. Lay half the aubergine slices on the base, overlapping if necessary.  Spread over half the meat sauce on top.  Lay the remaining aubergine on top and add the remaining meat sauce.  Pour over all the white sauce and sprinkle with cheese and cinnamon.  Bake in the oven for 50-60 minutes until nicely browned.  Let the moussaka rest in the oven for 5 minutes before serving, enjoy!!

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Scottish Oatcakes – The Pancake, Not the Paperweight

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Make Scottish Oatcakes – The Pancake, Not the Paperweight

If you Google, “Scottish Oatcakes,” you’ll see lots of pictures of what looks like thick, dense, pressed oatmeal cookies, which is the most common version of this recipe. To be honest, I’m not a huge fan of those, since they tend to be very heavy, and filling, and not really something I want to feature as the centerpiece for a fancy brunch menu.

However, there is another pancake-like version, and this is my twist on that. I should’ve probably come up with my own, more appropriate name, but I really love saying “Scottish Oatcakes,” and it just sounds like something you’d want to eat for breakfast.

Once you mix up your batter, you can cook it right away, which produces something that looks identical to what we have here, except the texture will be much more toothsome. I do enjoy that approach, but if you let the mixture sit for a while, the oats continue to soften, resulting in a creamier center. I’ve also let this go overnight, which will give you a texture very similar to actual oatmeal. 

Regardless, you’re still going to get a beautifully browned, crusty exterior; and it’s that contrast that makes this so unique. Some people like to add dried fruit to these, but I do not. The same goes for the traditional pinch of cinnamon, since I really don’t want these to taste like oatmeal raisin cookies. As usual, suit yourself, but either way, I really do hope you give these great oatmeal pancakes a try soon. Enjoy!



Ingredients for 6 Scottish Oatcakes:

(this is only 2 portions, so feel free to double or triple the recipe)

1 cups *rolled oats

1 cup heavy cream

1 teaspoon lemon zest

2 teaspoons lemon juice

1 large egg

1 teaspoon honey

1/4 teaspoon fine salt

1/4 teaspoon baking soda

1/4 cup **self-rising flour

1/4 cup melted butter for panfrying

* I used the regular kind, but if you have to use the instant ones, I probably wouldn’t cook them. I’d just mix them with the cream, and let it sit until the mixture thickened up. By the way, this is just a theory, as I’ve never attempted.

** If you don’t have self-rising flour, just add 1/4 cup of all-purpose flour, plus 1/2 teaspoon of baking powder, and an extra pinch of salt.

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A Familiar Updated!

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Make A Familiar Updated!

This linguine recipe adds spice to the classic combination of tomato, pasta and cheese. It's a great way of lifting the familiar to new heights. Grilling the tomatoes with the spices, then heating them through in a pan with garlic, chilli and onion makes for a fresh, light sauce that's full of flavor. 

Buttered Basil Linguine with Tomato, Chilli  and Cheddar Sauces

Serves 4

Total time:  1 hour 30 minutes.

Linguine

14 oz of basil linguine, cooked according to packet instructions and drained

4 tbsp  of unsalted butter, melted

1/2 bunch of basil, roughly torn

Cheddar Sauce

4 tbsp of unsalted butter

t tbsp of plain flour

1 1/2 cup  of full-fat milk

6 oz of mature cheddar, grated

Tomato and Chili Sauce

4 large ripe tomatoes

1 tbsp of cumin seeds

1 tbsp of fennel seeds

4 tbsp of olive oil

2 garlic cloves, peeled and thinly sliced

1 onion, peeled and finely chopped

1 tsp dried crushed chillis

Garnish

Fresh basil leaves

sliced sun dried tomatoes

Preparation

Tomato and Chili Sauce

Preheat your broiler to a medium to high setting.  Place the tomatoes onto a baking tray and sprinkle over the cumin and fennel seeds.

Drizzle over two tablespoons of olive oil, then place under the broiler for 7-10 minutes, or until the tomatoes have softened and the skin has charred in places.

When the tomatoes are cool enough to handle, remove the skin. Place the skinned tomatoes onto a chopping board and chop roughly to a pulp.

Heat the remaining olive oil in a pan over a medium heat. Add the garlic, onion and dried crushed chilies and saute for 4-5 minutes, or until softened. Add the tomato pulp and stir to combine. Set aside and keep warm.

Cheddar Sauce

Melt the butter in a separate pan over a medium heat. Add the flour and stir for 2-3 minutes, or until the mixture is smooth and well combined.

Gradually pour in the milk, stirring continuously, until each addition of milk has been incorporated into the butter and flour mixture and its smooth.

Continue to cook stirring continuously until the mixture has thickened to the consistency of double cream. Remove the pan from the heat and stir in the grated cheese until melted. Set aside and keep warm.

Linguine

Drizzle the melted butter over the cooked linguine and stir well to coat the pasta. Sprinkle over the torn basil and stir to combine.

Plating/Presentation

Place a spoonful of the cheddar sauce into the center of each of four serving plates. Using a long meat fork, twirl a portion of the buttered basil linguine on top of the cheddar sauce, then spoon over some of the tomato and chili sauce.

Add a couple of fresh basil leaves and 4 sun dried tomatoes slices placed attractively to the dish.  Serve with grated Parmesan and cheddar cheeses on the side for your guests. 

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Stifado (Greek Beef Stew)

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Make Stifado (Greek Beef Stew)

Stifado (Greek Beef Stew)

This aromatic stew of beef and onions cooked in red wine is a popular Greek dish. Best served with roast potatoes or crusty bread!

Serves 4

Prep time: 20 minutes

Cooking time: 3 hours

Ingredients

2 onions, peeled & sliced

3 garlic cloves, crushed

600ml beef stock

800g stewing steak, fat removed & cubed

1 level tbsp tomato puree

200ml red wine

2 tbsp red wine vinegar

2 sprigs of thyme

1 sprig rosemary

1 bay leaf

½ tsp cumin seeds

½ tsp cloves

1 cinnamon stick

450g shallots, peeled

Juice of ½ lemon

Freshly ground salt & pepper

2 tbsp fresh coriander, chopped

Method

1.  Place the onions, garlic and 300ml of the stock in a large ovenproof casserole dish, cover and bring to the boil.  Boil for 5-10 minutes, then reduce the heat and simmer uncovered for 20-30 minutes, until the onions are tender and golden.

2.  Add the cubed beef and cook over a low heat, turning occasionally, until browned all over.  Stir in the tomato puree, red wine, vinegar and herbs and the remaining stock.

3.  Tie the cumin seeds, cloves and cinnamon stick in a piece of muslin and place in the dish.  Cover and cook in a pre-heated oven at 170°C/150°C/Fan 325°F/Gas mark 3 for 2 ½ hours.

4.  Place the shallots in boiling water and blanch for 1 minute.  Drain and add to the casserole 1 hour before the end of cooking.

5.  Remove the herbs and spice bag from the casserole.  Add the lemon juice and seasoning.  Sprinkle with coriander and serve with roast potatoes or crusty bread.

Cooks Tips

* You can cook the stew a day in advance and store in the refrigerator.

* Cutlery -  Sophie Conran Rivelin for Arthur Price

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Homemade Lemon Curd

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Make Homemade Lemon Curd

Homemade Lemon Curd

Once you make homemade lemon curd you will never go back to shop bought, it is so quick and easy to make and absolutely delicious!

Makes: 1 x 500g or 2 x 250g jars

Prep time:  10 minutes

Cooking time: 15 minutes

Ingredients

4 x unwaxed lemons, zest & juice

200g/7 oz unrefined caster sugar

100g/3 ½ oz unsalted butter

3 x free-range eggs

1 x free-range egg yolk

Method

1.  Put the lemon zest & juice, sugar and butter into a heatproof bowl.  Place the bowl over a pan of gently simmering water making sure the water does not touch the bowl.  Stir occasionally until the butter has melted.

2.  Lightly whisk the eggs and stir them into the lemon mixture.  Combine the ingredients with a whisk and let cook for 10-12 minutes, stir occasionally until the mixture is thick and creamy and able to cover a spoon.

3.  Remove the lemon curd from the heat to let cool, stir occasionally whilst cooling.  Once cooled, spoon into a sterilised jars and seal, store in the fridge until ready to serve, enjoy!

* Spoon -  Sophie Conran Rivelin for Arthur PriceShare this recipe from Homemade Lemon Curd with your friends and groups

Refreshingly Beautiful!

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Make Refreshingly Beautiful!

This refreshing orange, fennel and olive salad is traditionally made with the slightly bitter blood oranges grown in Sicily but is delicious with normal oranges too. It makes a great starter or addition to a summer buffet and it looks as good as it tastes!

Sicilian Salad

Ingredients

1 grapefruit

2 blood oranges

1 bulb of fennel

1 red onion

12 black olives, stones removed

1 red chilli

1 green chilli, optional

1/2 bunch of mint

1/2 bunch of basil

lemon juice

salt

pepper

olive oil

Preparation

Segment the grapefruit and oranges by slicing a thin layer off the top and bottom of the fruit to give a stable cutting surface.

Slice the peel and pith off the orange following the curvature of the fruit. Try not to remove too much of the flesh.

Gently slice between each segment of the fruit until you reach the middle of the fruit.

Lift out each of the segments and place in the bowl. Repeat with the rest of the fruit.

Trim the fennel's top and root then remove any blemished layers.

Slice the fennel in half length ways then into quarters. Place each quarter on the board, cut-side down.

Cut out the core root at an angle and separate each layer of fennel then slice finely.

Finely slice the red onion, olives and red (and green) chillies.

Pick the mint and parsley into individual leaves.

Plating/Presentation

Arrange the orange and grapefruit slices on a plate then top with red onion, fennel, chilli, olives, mint and parsley.

Finally, season with salt and pepper and drizzle over some lemon juice and olive oil.

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Time to Step it Up!

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Make Time to Step it Up!

This luxurious temari (small rice balls) sushi recipe showcases the meltingly tender texture of Wagyu beef by serving the meat raw, lightly dressed with pickled wasabi, truffle and caviar, with fresh sea urchin adding an intense salty hit. Keep the sea urchin on ice until ready to serve, and take care when handling their spiny shell. This recipe serves four as a canapé, or scale up for a decadent starter.

Wagyu Sashimi, Sea Urchin, Caviar

Serves 4

Total time:  40 minutes

Ingredients

Wagyu, Uni and Caviar

1 1/2 oz of Wagyu (Prime or Choice beef will work well here)

4 sea urchins, each weighing 1/3 ounce

1/4 oz of caviar

salt

Sushi Rice

4 oz of sushi rice, soaked and rinsed

4 oz of water

1 tbsp of rice vinegar

1/4 tsp oz of salt

1/4 tsp of sugar

To Serve

2 egg yolks

1/2 tbsp of soy sauce

4 slices of truffle, freshly shaved

1/2 tbsp oz of wasabi

Sushi Rice

Place the washed rice in a pan along with the water and bring up to a boil over a medium heat. Cover the pan with a lid and reduce the heat to low, then leave to simmer for 20 minutes.

Wagyu 

Slice the Wagyu into four even pieces and season lightly, leaving to rest until ready to serve. Combine the egg yolk and soy sauce together in a small bowl and mix together thoroughly, then set to one side until required.

Sushi Vinegar

Combine the vinegar, salt and sugar in a mixing bowl and place in a microwave. Heat for 10 seconds to warm through, then stir well until the salt and sugar have dissolved.

Once the rice has absorbed all the water and is cooked through, transfer it from the pan to the mixing bowl with the sushi vinegar and mix together until thoroughly combined. Set aside and leave to cool to room temperature.

Temari/Assembly

Weigh out 3/4 oz of cooked rice and divide into 4, gently rolling each portion into a ball shape. Place a piece of Wagyu on each rice ball, then brush with the egg yolk mixture and top with sea urchin, caviar, wasabi and a little shaved truffle.

Plating/Presentation

Using a shallow decorative bowl*, lay down two washed, trimmed heliconia leaves (available at floral centers) with the pointed end of the leaves laying to the outside.  Layer in some crushed ice on top of the leaves in the bowl, place two or more empty urchin shells on the ice and fill with the temari balls.  Add thinly sliced radishes on the side for color if you like then pull the two ends of the heliconia leaves up to form a basket handle. Gently make a small slit at the top of one leaf and insert the pointed end of the other leaf into the slit and twist gently to keep attached....Serve with a symphony playing in the background!

*Cut crystal or glass ashtrays 6 to 8 inches across make the perfect presentation piece. Think dollar store!

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Strawberry Semifreddo – Semi-Amazing

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Make Strawberry Semifreddo – Semi-Amazing

I used to tell my students to never try making classic desserts “healthier,” since your guests will always compare it to the unhealthy, and undoubtedly far superior original version. 

And yet that’s exactly what I’ve done with this strawberry semifreddo, although, in fairness, that happened accidentally while I was trying to make the recipe easier.

Traditionally, we’d make an egg custard for the base, as well as cook down our strawberry puree to concentrate the flavors; and while that does produce a fine, and much richer semifreddo, I wanted something simpler, that didn’t require any cooking. Besides saving time, and eggs, I think we also get a little cleaner, more distinct berry flavor.

However, the price we pay for those skipped steps, and the modest amount of sugar, is a less smooth and creamy texture. An extra rich, classically made semifreddo can be quite similar to ice cream, whereas this will be much firmer when frozen. That's why you really do need to let these warm up for at least 10 or 15 minutes before serving.

In the video, I described the texture as something in between strawberry ice cream and a strawberry popsicle, which reminds me, if you do have the molds, this mixture would be perfect frozen on a stick. Regardless of your delivery system, I really do hope you give this a try soon. Enjoy!

Makes 10 Ramekins (mine were 5.5 ounces each):

1 pound fresh strawberries, rinsed and hulled

1/2 cup white sugar

3/4 cup plain Greek yogurt

zest from 1 lemon

2 teaspoon fresh lemon juice

1/8 teaspoon vanilla extract

1 teaspoon aged balsamic vinegar, optional

1 3/4 cups cold heavy cream, whipped to soft peaks

For the crust:

1 1/2 cups cookie crumbs

3 tablespoons melted butter

For the garnish:

1 1/2 cup diced or sliced strawberries

2 or 3 tablespoons white sugar, or as needed

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A Gutsy Soup Thick with Fish, Potatoes, and Shellfish.

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Make A Gutsy Soup Thick with Fish, Potatoes, and Shellfish.

Bouillabaisse.....a Delicious combination of seafood stock, and denizens of the sea.  Fish of all kinds, mussels, shrimp, clams and more.  The hard (long) way is to make your seafood stock from scratch.  The easy (short) way is to use a pre made seafood stock which works out wonderfully and by the time you add all that wonderfully fresh seafood, herbs and spices....totally delish!

 Bouillabaisse

Serves 8

Ingredients

Bouillon/Seafood Stock*

3/4 cup mild extra-virgin olive oil

8 cloves garlic, crushed

2 large onions, chopped

1 small fennel bulb and stalks and 2 tablespoons of the furry leaves, chopped

2 pounds very ripe plum tomatoes, peeled, seeded and chopped

2 dried Provencale fennel stalks (available at some specialty groceries) or 1 tablespoon fennel seeds

6-7 pounds fish carcasses, heads and tails and/or small bony rockfish, gutted, scaled, and washed well**

14 cups water

2 tablespoon tomato paste, diluted in 3 tablespoons hot water, plus additional as needed

1-2 tablespoons Pastis, such as Pernod or Ricard (anise-flavored spirit)

1/2 teaspoon saffron, toasted and pulverized in a mortar, and steeped in 1/4 cup hot water, plus additional as needed

Salt and freshly ground black pepper to taste

Though these are not always used in Marseille (originating city), you can enhance this broth with diced carrot, sliced leeks (the white part only), a bay leaf, a few springs of thyme, and a strip of orange zest with the white pith removed.

Bouillabaisse

8 small yellow new potatoes, peeled and halved

2-3 pounds fish filets (such as striped or black bass, monkfish, grouper, tilefish or halibut), cut into 2-inch chunks

2 dozen mussels, scrubbed and debearded

2 dozen clams, scrubbed well and soaked in cold salted water to remove sand

12-15 large shrimp

Finely chopped parsley for garnish

Preparation

Bouillon

Wash the fish carcasses thoroughly, and remove all traces of blood 

In a very large stockpot, heat the oil over medium heat and add the garlic, onions, and fennel. Sauté the vegetables until softened, about 7 minutes. Add the fish, cover, and cook until it just turns opaque, about 10 minutes, shaking the pot and turning the fish from time to time. Add the tomatoes and the dried fennel and cook, stirring, for another 5 to 7 minutes. Add the water and bring to a boil over high heat. Let it boil vigorously for 10 minutes, skimming. Season with salt and pepper, and add the tomato paste, pastis, and saffron. Reduce the heat to medium-low and cook, uncovered, until the fish begins to disintegrate, about 30 minutes. Skim thoroughly from time to time. Taste the broth; if it doesn't seem powerful enough, reduce the heat to low, cover and simmer for another 20 to 30 minutes.

Strain the liquid into another large pot, leaving the solids in a colander (you will have to do this in several batches). When the fish is cool enough to handle, pick through the solids, discard the larger pieces of vegetables and the heads, tails and larger bones,  anything that's not pureeable from the fish. Also discard the fennel stalks and orange zest, if using. Puree about 4 cups of the soft solids through a food mill, such as a Mulinex, then strain through a fine sieve back into the liquid. If you don't have a food mill, puree the solids in a blender with a little liquid, then strain. Place the pot on medium-high heat and reduce by one-third, about 15 minutes. The bouillon should be beautifully concentrated. If it loses its reddish hue, add a little extra saffron and tomato paste, diluted in water.

Bouillabaisse

Place the potatoes in the bouillon and bring to a simmer over medium heat. Cook until the potatoes are nearly done, about 15 minutes.

Add the firmer fish, such as monkfish and tilefish and poach for 5 minutes. Add the rest of the fish, mussels, and clams, bring the bouillon back to a simmer, and cook until the fish is done and the mussels and clams have opened, about 7 minutes. Don't worry if bits of fish flake off. Add the shrimp and cook until they just turn pink, about 2 minutes. Do not overcook the shrimp. 

Plating/Presentation

Ladle into a bowl, garnish with chopped parsley and serve with croutons or a crusty French baguette. Remember to have extra bowls in the center of the table for your friends and family to put the shells in.

*You can use a pre made seafood stock if making one from scratch is not for you. You will need enough to cover the potatoes when cooking them and more when you add the seafood.  You will want the seafood to be covered with the stock when cooking.

**For a good strong fish broth you'll need frames, heads, tails, and trimmings from larger fish such as red snapper, sea bass, striped or black bass, grouper, rock cod, or halibut. I also love the wonderfully gelatinous monkfish tails. Call your fishmonger ahead and ask to reserve these for you (red snapper is always a great standby if nothing else is available). If you can find them, try to also add smaller fish such as mullet, porgy, ocean perch, whiting, or sea robin.  Feel free to throw in a dozen mussels or a couple of blue crab for extra flavor, but absolutely avoid oily fish, such as salmon or bluefish.

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The Best Kind of Sticky!

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Make The Best Kind of Sticky!

Tender pork ribs swathed in a deeply flavored pineapple and ginger barbecue sauce, slow roasted for hours and finished off with sesame seeds....Well worth the wait.

Asian Spice Rubbed Ribs with Pineapple-Ginger BBQ Sauce with Black and White Sesame Seeds

Serves 4

Total time:  7 hours, 10 minutes 

(3 hours marinating, 3 hours slow roasting)

Ingredients

BBQ Sauce

2 tablespoons canola oil

4 cloves garlic, smashed

3-inch piece fresh ginger, peeled and chopped

1 large Spanish onion, coarsely chopped

3 cups fresh ripe pineapple chunks

1 habanero, chopped

1 cup fresh pineapple juice

2 cups hoisin sauce

1/4 cup ketchup

1/4 to 1/2 cup dark brown sugar (depending on sweetness of pineapple)

3 tablespoons ancho chile powder

2 heaping tablespoons Dijon mustard

2 tablespoons honey

2 tablespoons soy sauce

2 teaspoons ground star anise

1 teaspoon ground cinnamon

Salt and freshly ground black pepper

Ribs

1/4 cup Spanish paprika

1 1/2 tablespoons dry mustard

1 tablespoon ground ginger

1 tablespoon ground star anise

1 1/2 teaspoons ground allspice

1 1/2 teaspoons kosher salt

1 1/2 teaspoons ground black pepper

1 teaspoon Thai chile flakes

2 racks St. Louis style pork ribs (12 ribs each), membranes removed

2 cups soy sauce

1/2 cup peeled and coarsely chopped fresh ginger

6 cloves garlic, smashed

1 tablespoon black sesame seeds

1 tablespoon white sesame seeds

1 bunch scallions, chopped

Preparation

The Sauce 

Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the garlic, ginger and onions and cook until soft, about 5 minutes. Add the pineapple chunks and habanero and cook for 1 minute. Add the pineapple juice and cook until it caramelizes slightly, about 3 minutes. Add the hoisin, ketchup, brown sugar, ancho powder, mustard, honey, soy sauce, star anise and cinnamon and cook until thickened, about 30 minutes.

Transfer the mixture to a blender and blend until smooth. Season with salt and pepper . Pour into a bowl and allow to cool to room temperature.

The Ribs 

Stir together the paprika, dry mustard, ground ginger, star anise, allspice, salt, pepper and Thai chile flakes in a bowl. Rub the ribs on the top side, wrap in plastic wrap and refrigerate for at least 4 hours and up to 24 hours.

Grilling*

Preheat your charcoal grill with about 80 briquettes off to 1 side, or gas grill set up for indirect grilling. (flame on one side, one side off) Remove the ribs from the refrigerator 1 hour before grilling.

Combine 4 cups water, the soy sauce, ginger and garlic and divide between two heavy disposable pans.

If using a charcoal grill: Put one disposable pan of steaming liquid on the bottom grate of the grill on the opposite side of the coals. Put the top grate on and heat well. Put the ribs on the grill, meat side down, directly over the hot coals and cook until golden brown and a crust has formed, about 10 minutes. Move the ribs to the other side of the grill, over the liquid, and place the other disposable pan with steaming liquid next to them over the coals. Put the lid of the grill on and open the vents on top halfway. Cook until the ribs are tender and juicy, about 2 hours. Add water as necessary to prevent scorching, and coals to keep the internal temperature between 225 and 250°F

If using gas grill:  Heat the grill to 450°F.  Put one disposable pan of steaming liquid on the bottom grate of the grill on the opposite side of the flames. Put the ribs on the grill, meat side down, directly over the flames and cook until golden brown and a crust has formed, about 8 minutes. Reduce temperature to 325°F. Move the ribs to the other side of the grill, over the liquid, and place the other disposable pan with steaming liquid next to the ribs on the flame side. Close the lid of the grill 3/4's of the way.  Cook until the ribs are tender and juicy, about 2 hours. Add water as necessary to prevent scorching, and reduce the heat to keep the internal temperature between 225 and 250°F.

If using charcoal, finish the ribs by moving them back over the hot coals and turning and basting with sauce for 15 to 20 minutes. If using a gas grill, brush liberally with sauce for 15 to 20 minutes before removing from the grill.

Plating/Presentation

Combine the sesame seeds and sprinkle the tops of the ribs. Cut the ribs apart and put on a platter. Scatter the green onions over the top and serve with home made potato salad, coleslaw and baked beans or a chilled crisp salad!

*You may also roast these ribs in the oven. Preheat oven to 325°F.  Wrap the ribs in aluminum foil and set on a lipped cookie tray. Cook on the middle rack of the oven for 3 hours.  After 3 hours, unwrap your ribs to expose them to direct heat (leaving the foil under the ribs to catch the drippings).  Turn oven temperature up to 375°F. and baste ribs with the barbecue sauce and cook for addition 10 minutes.  

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