Showing posts with label orange. Show all posts
Showing posts with label orange. Show all posts
Monday, April 14, 2014
SANDRAS ORIGINAL ORANGE MANGO PORK RIBS
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I prepared these Orange-Mango Ribs for our Friday night family get-together and they were a hit, along with my Smokin Baked Beans and Coleslaw... |
Servings: (10-12)
Prep: 10 Mins. |
3 hrs. 45 Mins.
INGREDIENTS:
Pork Ribs:
6.5 lbs. (2 racks) seasoned pork ribs -- [We purchased ours from Costco]
Marinade:
2 cups orange/mango juice
-- (I use Naked brand)
2 (1.06-oz.) pkts. dry teriyaki marinade mix
1 teaspoon freshly grated ginger
2 teaspoons smoked paprika
Sauce:
1-1/2 cups orange/mango juice
1-1/2 cups prepared barbecue sauce (I used Bull’s-Eye Original)
1 tablespoon dark brown sugar
METHOD:
Trim ribs, and place in large, shallow non-reactive glass baking dish,
then set aside.
In a small bowl, combine marinade ingredients,
and pour over ribs in baking dish.
Cover, and let marinate at room temperature for 1 hour.
Preheat oven to 350 degrees (or with grill over in-direct heat).
Remove ribs from marinade mixture, but do not discard marinade.
Cover baking pan tightly with heavy-duty foil, and bake for 2 hours
(or over in-direct heat on a covered grill).
While ribs are baking/grilling,
make the sauce by first adding the leftover marinade to a small saucepan.
Bring to a boil for 5 minutes over high heat.
Reduce heat to medium and add the sauce ingredients.
Simmer, uncovered, for 15 to 20 minutes to reduce and thicken,
then remove from heat.
Pour half the sauce into a small bowl for basting ribs while cooking.
Reserve the other half in the covered saucepan separately for serving.
Remove ribs from oven, then uncover.
Carefully baste par-baked ribs
with the designated sauce in the bowl.
Continue baking/grilling, uncovered, for 30 minutes longer,
then re-brushing half way through baking with designated sauce.
Cut ribs into serving portions and place on a platter,
along with the other designated serving sauce from saucepan
that was reheated, then poured into a small bowl for dipping.
Enjoy!
Optional sides:
Optional sides:
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| Smokin Baked Beans Recipe |
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| Best Coleslaw Recipe |
Saturday, March 29, 2014
The Grilled Spring Chicken with Blood Orange and Rosemary Polka Perfect for Weddings!
I knew it was only a matter a time before Id set a video recipe to the Chicken Dance. This spring and summer, millions of inebriated people will be joyously flapping their elbows, and bobbing their heads, to this tune at weddings all over the county. I have no problem with them, theyre drunk, what do you expect? Its the sober ones that go out there to "get their Mick Jagger on," I wonder about. They really should know better! Thats right, Im talking to you Tom and Katie (see photo below).Anyway, this video is a recipe for the game hen (aka Spring Chicken) I posted a picture of a few weeks ago. It was so delicious and beautiful I promised to film it the next time I made it, and I did. The key ingredient here is the erotic, exotic blood orange. Theyre Spanish in origin I believe, and add a wonderful sweet/tart flavor thats just perfect with the spicy chili sauce and aromatic rosemary.
I know what youre thinking, "this jerk just used another ingredient I cant buy where I live!" "So much for that $1,000 donation I was just about to send him…now Im sending it to Ralph Nader instead." Hey, I don’t blame you. Im sure its frustrating trying to find some of the stuff I use. Sometimes I even make up fake ingredients to mess with you. But, when it comes to the blood orange, there is a solution.Some dude named Jeff, suggested in a comment on the Game Recognize Game Hen post, that blood orange juice could be simulated with regular orange and a splash of pomegranate juice. Brilliant! In fact, it may be even better. Give this a try, and enjoy!
Ingredients:
2 game hens
2 tbsp olive oil
1 blood orange
1 tbsp Asian garlic chili sauce (hot)
1 tsp minced fresh rosemary
6 sprigs rosemary leaves
salt and fresh ground black pepper to taste
View the complete recipe
Wednesday, January 22, 2014
Orange cheese cake pie
Orange cheese cake pie
Ingredients for pie base
- Digestive biscuits crushed 2 cups
- Butter melted 4 ounce
- Cream cheese 8 ounces
- Milk 1 cup
- Egg pudding mix 1 packet
- Whipped cream 1 cup
- Orange jelly 1 packet
- Chopped oranges 2 cups
Method
- Make biscuits crust on a 8 or 9 inch pie plate, spread with orange slices, beat cream cheese until smooth, add orange jelly to it, boil 1 cup milk, add egg pudding mix, cook for 5 minutes and remove, mix with cream cheese mixture, beat for 1 minute until blended, cool, and fold in whipped cream, pour over crust, cover and chill for 2 hours, decorate with whipped cream and orange slices.
Saturday, December 21, 2013
Chocolate Orange Pudding in a Mermaid Pudding Baisn
The Chocolate Orange is as much a part of Christmas as mince pies, Christmas stockings and Father Christmas. For years, you could only get a milk chocolate version of this favourite chocolate treat, but now there are so many different varieties, something for every taste.
Chocolate Orange Pudding
3 oranges
3 tbsp cocoa
125g muscovado sugar
150g milk
50g breadcrumbs
1 egg yolk
50g melted butter
1/2 tsp bicarb
1/2 tsp orange essence (optional, but intensifies the flavour)
1. Butter a 2pint/ 1.4 litre Mermaid Pudding Basin and put a circle of baking paper in the base of the basin.
2. Cut 2 of the oranges into round slices (dont use the ends), put them in a pan and cover with cold water, bring to the boil and boil for 3 minutes to blanch them. Drain on kitchen paper. Arrange in the pudding basin.
3. In a bowl, mix the cocoa and sugar with a little milk until smooth, then add the rest of the milk..
4. Zest the third orange and stir into the mixture with the orange essence, breadcrumbs, melted butter and egg yolk.
5. Sift the flour and bicarbonate of soda and fold into the batter.
6. Pour the batter into the pudding basin.
7. Make a lid for the pudding basin: lay out a piece of foil and top it with a piece of baking parchment, make a pleat in the middle and lay it over the pudding basin, pressing it over and around the rim.
8. Take a piece of string and make a slip knot, place the loop over the pudding basin and tighten. Make a handle with the string so it is easy to lift into and out of the pot.
9. Place the basin on an upturned saucer or trivet in a large pan half filled with water.
10. Bring the water to the boil then simmer with the lid on for 1 1/2 hours, checking every 30 minutes to make sure it doesnt boil dry.
Meanwhile make the orange sauce
1/2 cup of sugar
1 cup of water
segments from the remaining orange
1 tbsp brandy (optional)
Place the sugar and water in a pan, gently heat the water and sugar until the sugar is dissolved. Bring to the boil and boil for 5 minutes or until the liquid is reduced by half. Remove from the heat and add the orange segments, leave to cool for 5 minutes, add the brandy and chill the orange sauce.
11. Lift the basin from the pan and remove the foil lid.
12. Run a knife carefully around the inside of the basin and turn the pudding out onto a plate.
13. Serve the pudding with custard or cream and a spoonful of the orange sauce.
I have to say that this was a total triumph! The pudding slid perfectly out of the Mermaid Pudding Baisin and the breadcrumbs in the pudding made it light and airy, but with a rich chocolate taste. This was perfectly contrasted with the sharp zesty taste of the oranges.
I received the Mermaid Pudding Basin, I was not paid to write this post and all opinions are my own.
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