http://cptv.vo.llnwd.net/o2/ypmwebcontent/mackattack/FMS%2020110928%20.mp3
Off the Menu: Staff Meals from America's Top Restaurants
by Marissa Guggiana
Baby Back Ribs with Barbecue Sauce
Chef Jay Swift feels everyone should have a barbecue sauce of their own devising. Grocery-store shelves are full of them, but I never find one that hits just the right spot for me. In my estimation, they are often too sweet. If you need a starting point for your recipe, let this be it. Swift’s sauce—with its complexity, and its balance of sweet, spice, tart, and heat—stands up to any barbecue cut.
1 onion, sliced
1 to 2 jalapeños
2 tablespoons olive oil
¼ cup blackstrap molasses
¼ cup apple cider vinegar
4 tablespoons brown sugar
2 cloves garlic
3 tablespoons capers with brine
2 tablespoons chili paste
¼ teaspoon allspice
¼ teaspoon ground cardamom
¼ teaspoon ground coriander seed
¼ teaspoon ground cumin seed
¼ teaspoon ground ginger
¼ teaspoon mustard seed, toasted
and ground
¼ teaspoon dried oregano
¼ teaspoon paprika
¼ teaspoon black pepper
28-ounce can whole tomatoes with juice, chopped
6-ounce can tomato paste
4 racks of pork baby back ribs, about
4 to 5 pounds
Toss sliced onion and jalapeños in olive oil and cook under the broiler until charred. In a large saucepan, cook down the molasses over medium-low heat for about 10 minutes and add the vinegar, scraping the sides of the pan. Add the rest of the ingredients except the ribs to the pan, bring to a boil, and lower the heat to simmer. Cook about 20 minutes or to desired consistency. In a food processor, blend the sauce and chill in the refrigerator for 12 hours.
Preheat the oven to 325°F. Pour the sauce over the ribs and spread evenly. Cover with foil and bake for 1½ hours. To crisp, cook for about 15 minutes on medium-hot grill, or run it under the broiler for a few minutes. Cut into individual portions. Serve immediately.
Serves 6 to 8
Rosemary and Goat Cheese Potato Gratin
In college, I spent a year in Grenoble, France, where I first encountered an excellent gratin and its creamy decadence. Hatfield’s version expands on the classic by adding the woodiness of rosemary and the tang of goat cheese.
9 medium russet potatoes, peeled
1½ sticks unsalted butter
¾ cup all-purpose flour
5 cups milk, room temperature
4 ounces fresh goat cheese
Salt and freshly ground black pepper
½ cup grated Parmesan cheese
¼ cup chopped fresh parsley
2 tablespoons rosemary
Preheat the oven to 340?F. For the potatoes, fill a large stockpot halfway with water and bring to a boil; lightly salt the water.
Meanwhile, melt the butter in a large saucepan. Add the flour and whisk over medium-low heat to create a roux; continue to cook gently for a few minutes, until it begins to turn a blond color. While whisking, gradually add the milk, being sure to beat smooth any lumps. Continue whisking until the béchamel sauce comes to a gentle simmer and begins to thicken. Simmer very gently, stirring frequently, for about 10 minutes. Turn off the heat, add the goat cheese and rosemary, and whisk until smooth. Season well with salt and pepper. Keep the sauce in a warm place; if it gets too thick, add some milk to achieve a pourable consistency.
Use a mandoline to slice the potatoes into disks about 13-inch thick. Add the potatoes to the pot of boiling water and allow it to return to a simmer. Lower the heat and simmer until the potatoes are still a bit firm in the center, about 5 minutes; drain in a large colander.
Place a layer of potatoes in the bottom of 3½- to 4-quart pan or rondeau and spoon some béchamel over just to cover. Repeat this layering process until all the potatoes and béchamel are used, topping the final layer of potatoes with enough béchamel to cover completely. Sprinkle the Parmesan cheese over the gratin and bake for 1 to 1½ hours, until the top is a nice golden brown and the potatoes are very tender. Allow the gratin to cool for 10 minutes. Sprinkle with chopped parsley and serve.
Serves 6 to 8 as a side
(courtesy of Welcome Enterprises)
