Inspired by California-Mediterranean cuisines and farmers markets, I cook healthy, flavorful dishes that are easy-to-prepare yet elegant. I write for Zester Daily, One for the Table, Luxury Travel Magazine, Huffington Post & New York Daily News. My latest Amazon eCookbook is 10 Delicious Holiday Recipes. My handcrafted chocolates are available at www.dchocolates.com. "Subscribe via email" and you'll get an email whenever I post a new recipe.
Tuesday, May 26, 2015
Summer Travel - Time to Plan a Picnic at 30,000 Feet
Monday, June 30, 2014
Fourth of July Picnic Favorites: Rosemary Fried Chicken, Carrot Salad and Potato Salad
The serious underpinning of 4th of July should never be forgotten. In these perilous times we have good reasons to appreciate our good fortune as we celebrate independence, freedom, and the pursuit of happiness.
For us, our day is spent going to the breakfast 5k in Pacific Palisades, our small town overlooking the Pacific Ocean. After lunch we cheer on the parade that slowly winds its way up main street, then we go home and cook our part of the pot-luck picnic dinner.
At 6:30 we gather in the nearby park, meeting up with friends and family as we eat, talk, and wait until night falls when the fireworks at the high school begin.
We contribute favorite picnic dishes to the pot luck. Nothing could be better on the 4th than crunchy-salty, rosemary fried chicken, sweet carrot salad with the added kick of lemon soaked raisins and a bit of cayenne, and the comforting creaminess of Yukon Gold potato salad.
Rosemary Fried Chicken
Yield: 4 servings
Time: 45 minutes to prepare, marinate the chicken overnight in buttermilk
Ingredients
2 whole chickens, washed, cut apart, skin removed if desired, wing tips, bones, and skin reserved to make chicken stock
1 quart buttermilk
5 cups flour
1 tablespoon sea salt
1 tablespoon pepper
1/4 cup finely chopped fresh rosemary leaves
1/4 teaspoon cayenne pepper (optional)
1/4 teaspoon sugar (optional)
1/4 cup finely chopped yellow onion (optional)
2 tablespoons olive oil
2 quarts safflower or canola oil
Method
When you cut up the chicken, separate the two parts of the wing and cut the breast meat off the bone. Keep or discard the skin as you wish. The breasts can be left whole but will cook more evenly when cut into strips or tenders. The legs and thighs can be cut in half if you have a heavy chef's knife.
Toss the chicken pieces with olive oil and season with sea salt and pepper. Put the pieces in a container, add the buttermilk, 1 tablespoon of the rosemary, stir, cover, and refrigerate overnight.
Using a wok or deep frying pan, heat the cooking oil to 325 - 350 degrees or until a piece of parsley browns immediately when dropped in the oil. Before you begin cooking, prepare your counter. Have a slotted spoon or an Asian style strainer ready. Lay two paper towels on top of a piece of brown grocery bag paper on a large plate.
Reserve 1 teaspoon of the rosemary to use just before serving.
In a brown paper bag mix together the flour, sea salt, pepper, rosemary, cayenne (optional), sugar (optional), and onions (optional). Remove one piece of chicken at a time. Shake off the excess buttermilk, drop the piece into the paper bag with the seasoned flour, close the top of the bag, and shake. Repeat with all the pieces, assembling them on a plate or cutting board.
Cook the chicken in batches. Gently drop each piece into the hot oil, making sure it doesn't touch the other pieces so each one cooks evenly.
Turn over when browned on one side. Remove when golden brown and drain on the paper towels. The pieces will cook quickly: chicken tenders (breast) 2-3 minutes; wings 7-8 minutes; thighs & legs 10-12 minutes.
Just before serving, lightly dust the chicken pieces with 1 teaspoon of rosemary, sea salt and pepper.
If you are making deep fried vegetables like onion rings or broccoli florets, they cook even more quickly: thick rings cook in 30 seconds, thin rings in 5-6 seconds; broccoli in 30 seconds. Soak the vegetables in the seasoned buttermilk for a few minutes, then process like the chicken pieces.
Carrot Salad with Lemon-Soaked Raisins
Yield 6-8 (makes 1 quart)
Time 20 minutes
8 large carrots (preferably farmers' market fresh), washed, peeled, ends trimmed off
1 scallion (optional), finely chopped
1 small bunch Italian parsley, washed, dried, stems trimmed, finely chopped
2 tablespoons golden raisins
2 tablespoons lemon juice
1/2 teaspoon cumin
Pinch of cayenne
Sea salt and pepper
1/2 cup mayonnaise
Soak the raisins in lemon juice and 1/4 teaspoon black pepper at least 30 minutes, preferably overnight Grate the carrots in a large mixing bowl.
Roughly chop the raisins, reserving the lemon juice not absorbed into the raisins. Mix together the carrots, raisins, parsley, and scallions.
Season with the cumin, cayenne, sea salt, and black pepper and toss. Add the lemon juice and mayonnaise. Mix well.
VariationsUse cilantro instead of Italian parsley
Add chopped capers
Top with roasted chopped almonds
Yukon Gold Potato Salad
Yield: 4-6 servings
Time: 60 minutes
Ingredients
2 pounds potatoes, preferably Yukon Gold, washed
1 tablespoon Kosher salt
3 quarts water
1 scallion, washed, ends trimmed, finely chopped
1 carrot, washed, peeled, ends removed, grated
1 ear of corn or 1/2 cup corn kernels
2 tablespoons olives, preferably Kalamata or cracked green, pitted, finely chopped
1 tablespoon capers, drained, finely chopped
2-3 tablespoons mayonnaise
Sea salt and pepper
Method
Put the potatoes, kosher salt, and water into a pot, bring to a gentle boil, and cover. Cook 30-45 minutes. Be careful not to overcook the potatoes. They should be firm, not mushy.
The potatoes are done when a fork goes in easily. Remove from the salted water. Let cool. Peel off the skins.
Grill an ear of corn and cut up carrot seasoned with olive oil, sea salt and pepper. Cut the kernels off the cob, finely chop the carrot and add to the potato salad along with the chopped scallions, olives, capers, and mayonnaise.
Taste and adjust the seasoning with sea salt and pepper.
Variations
Add 1/4 cup finely chopped Italian parsley, leaves only.
Add 1/4 cup finely chopped fresh celery.
Add 1 broccoli floret either grilled or lightly sauteed then finely chopped
Monday, July 1, 2013
Summer's Best Picnic Food for Fourth of July - Freshly Made Salads and Chicken Wings Two Ways, With Rosemary and Kimchi
A cheese sandwich with a good comte or brie with a slice of ham on whole wheat bread or a fresh baguette is a good start. Bring along homemade Moroccan style pickles or kosher dills and a snack becomes a feast. These days many supermarkets have deli counters selling made-to-order sandwiches and prepared food that can be basic (salads, meatloaf, baked chicken breast and cold pasta) or elaborate with gourmet ingredients and high prices to match (arugula salads, grilled vegetables, large shrimp with remoulade sauce and baby back ribs with a whiskey glaze).
A little bit of effort--not too much effort because who wants to be in a kitchen when it's hot outside--and the picnic basket can be filled with home cooked dishes that will refresh and delight your friends and family.
For the Fourth of July, a pot-luck picnic is a great way to go. We invite our friends to meet us at 6:00pm at the park across the street from the high school where the fire works explode overhead as soon as the sun sets. In the morning, we lay out plastic tarps to protect against the damp of the ground. Then we spend a few leisurely hours during the day preparing easy-to-make dishes to contribute to the meal that stretches over several hours as we catch up with friends and wait for night to fall.
Super easy, super delicious, beet salad is perfect for picnics.
Use cilantro instead of Italian parsley
In a brown paper bag mix together the flour, sea salt, pepper, rosemary, cayenne (optional), sugar (optional), and onions (optional). Remove one piece of chicken at a time.
Thursday, January 31, 2013
Picnic Food & Ice Cold Beer for Super Bowl Sunday
Attending UCLA during the John Wooden days, when the men's basketball team reigned supreme, I never went to a single game. I didn't care. But Michael did. From the time he was a toddler, he watched Sports Center, baseball, basketball and football.
Like any parent we wanted to find common ground with our son. For us, that meant catching up with a three year old's encyclopedic knowledge of major league sports.
At first a chore, we got into it. We learned to cheer on the Lakers, root for the Dodgers and follow the careers of our favorite quarterbacks (Manning, Brady, Luck, RGIII, Rogers and Kaepernick).
During the season, I wouldn't miss an episode of Showtime's Inside the NFL, although I am growing tired of the tedious insider kidding the hosts treat themselves to every week.
For our friends on Super Bowl Sunday, I bring out favorite recipes, ones I would take to the beach or park for a picnic. They're all easy-to-make. Put them on the table and watch the game. Everything can be prepared ahead. Everything will taste as good in the fourth quarter as it did before kick off.
Have a great Super Bowl Sunday. May the best team win!
What to serve
Picnic food is perfect for watching the game: rosemary fried chicken, egg salad with grilled vegetables and bacon, lobster salad, carrot salad with lemon soaked golden raisins, green salad, oven roasted beets tossed in seasoned olive oil, chicken wings, Caesar salad with grilled shrimp, baked parsley-garlic chicken breasts, sage and shallot stuffed porchetta, and brown sugar pork ribs.
And for desserts, we'll have some choices: handmade chocolates, apple pie with candied ginger crust, ice creams, banana chocolate chip-walnut cake, vanilla custard, dried fruit compote and fresh fruit (Valencia orange wedges and Fuji apples).
My favorite
I love chicken wings. Southern fried wings with a light, seasoned flour dusting or marinated and roasted with Korean (kimchi) or Vietnamese (nouc cham) spices.
For this Super Bowl Sunday, I'm making the Nuoc Cham Gung version. Spicy, sweet, moist and delicious. They are a crowd pleaser.
Monday, January 30, 2012
Tailgating in Your Dining Room for Super Bowl Sunday
What fun!
After the game, we have dessert (and the birthday cake with candles!), coffee and tea.
What to serve
Picnic food is perfect for watching the game: rosemary fried chicken, egg salad with grilled vegetables and bacon, lobster salad, carrot salad with lemon soaked golden raisins, green salad, oven roasted beets tossed in seasoned olive oil, chicken wings, Caesar salad with grilled shrimp, baked parsley-garlic chicken breasts, sage and shallot stuffed porchetta, and brown sugar pork ribs.
And for desserts, we'll have some choices: handmade chocolates, apple pie with candied ginger crust, ice creams, banana chocolate chip-walnut cake, vanilla custard, dried fruit compote and fresh fruit (Valencia orange wedges and Fuji apples).
My favorite
I love chicken wings. Deep southern fried wings with a light, seasoned flour dusting or marinated and roasted with Korean (kimchi) or Vietnamese (nouc cham) spices.
For this Super Bowl Sunday, I'm making the Nuoc Cham Gung version. Spicy, sweet, moist and delicious. They are a crowd pleaser.
Tuesday, July 27, 2010
Egg Salad with Grilled Vegetables and Crisp Bacon
I keep connecting with an early childhood memory about summer days at the beach.
To get to the beach we'd drive a long time in our hot car and coming home, I was always sunburned, with gritty sand in my swimsuit. The travel part wasn't what I liked, but the picnic lunch my mom packed sure was.
Fried chicken, potato salad, biscuits with butter and honey, watermelon slices, and egg salad.
My dad rarely came with us so usually my mom had a friend along for company while my sister and I splashed in the water, determined to annoy one another as much as possible. After awhile we'd get tired. Then it was time to eat.
We'd load up paper plates and settle down on the sand watching the older kids body surf. We didn't talk much but we'd share the moment enjoying our mom's food.
I don't know why but it's the egg salad I most remember. Hers was a pretty straightforward affair. Hardboiled eggs, some red onion, mayonnaise, a little salt and pepper. Sometimes she'd add capers if she wanted to get all fancy.
I don't get down to the beach much these days, but when I travel and know I have to endure the long lines at security, a cramped airplane cabin, and no food service, I bring along a couple of egg salad sandwiches. Nothing is more comforting at 30,000 feet.
Egg Salad with Grilled Vegetables and Crisp Bacon
Yield: 4 servings
Time: 45 minutes
Ingredients
4 farmers' market fresh large or extra large eggs
1 large carrot, washed, ends trimmed, peeled
1 ear of corn, tassels and husk removed, washed
1/2 cup Italian parsley leaves, washed, finely chopped
1 tablespoon capers, rinsed, finely chopped
2 strips of bacon, finely chopped, sauteed until crisp, drained
1 tablespoon finely chopped shallots or scallion
2 tablespoons mayonnaise
2 tablespoons olive oil
Sea salt and black pepper
Method
I like to put the eggs into a pot of cold water, turn the flame to medium-high, and cook them for 30 minutes. Many people say that's way too long but it works for me. The yolks come out flaky, the whites dense. Rinse with cold water, take off the shells, and roughly chop.
Slice the carrot into flat slabs about 1/4" thick and 3" long. Toss in olive oil seasoned with sea salt and black pepper. Do the same with the ear of corn. Grill until lightly browned all over or oven roast in a 400 degree oven for 15 minutes. Turn frequently to avoid burning. Let cool. Finely chop the carrots. Remove the kernels from the cobs.
In a large mixing bowl, combine the chopped eggs, carrots, corn kernels, parsley, shallots, and crisp bacon bits. Toss. Season with sea salt and black pepper. Add the mayonnaise and mix well.
Serve on bread, crackers, or lettuce leaves.
Variations
Add 1/4 cup roasted red pepper, finely chopped
Omit the bacon
Add 1/4 cup finely chopped, pitted olives
Roast 2 garlic cloves, tossed in olive oil, seasoned with sea salt and pepper until lightly browned, peel off the skins, finely chop the soft garlic and add to the egg salad
Add a dash of tabasco or a dusting of cayenne pepper for heat
Wednesday, July 1, 2009
Picnic Favorites: Rosemary Fried Chicken, Carrot Salad and Potato Salad
For us, our day is spent going to the breakfast 5k in Pacific Palisades, our small town overlooking the Pacific Ocean. After lunch we cheer on the parade that slowly winds its way up main street, then we go home and cook our part of the pot-luck picnic dinner.
At 6:30 we gather in the nearby park, meeting up with friends and family as we eat, talk, and wait until night falls when the fireworks at the high school begin.
We contribute favorite picnic dishes to the pot luck. Nothing could be better on the 4th than crunchy-salty, rosemary fried chicken, sweet carrot salad with the added kick of lemon soaked raisins and a bit of cayenne, and the comforting creaminess of Yukon Gold potato salad.
Rosemary Fried Chicken
Yield: 4 servings
Time: 45 minutes to prepare, marinate the chicken overnight in buttermilk
Ingredients
2 whole chickens, washed, cut apart, skin removed if desired, wing tips, bones, and skin reserved to make chicken stock
1 quart buttermilk
5 cups flour
1 tablespoon sea salt
1 tablespoon pepper
1/4 cup finely chopped fresh rosemary leaves
1/4 teaspoon cayenne pepper (optional)
1/4 teaspoon sugar (optional)
1/4 cup finely chopped yellow onion (optional)
2 tablespoons olive oil
2 quarts safflower or canola oil
Method
When you cut up the chicken, separate the two parts of the wing and cut the breast meat off the bone. Keep or discard the skin as you wish. The breasts can be left whole but will cook more evenly when cut into strips or tenders. The legs and thighs can be cut in half if you have a heavy chef's knife.
Toss the chicken pieces with olive oil and season with sea salt and pepper. Put the pieces in a container, add the buttermilk, 1 tablespoon of the rosemary, stir, cover, and refrigerate overnight.
Using a wok or deep frying pan, heat the cooking oil to 325 - 350 degrees or until a piece of parsley browns immediately when dropped in the oil. Before you begin cooking, prepare your counter. Have a slotted spoon or an Asian style strainer ready. Lay two paper towels on top of a piece of brown grocery bag paper on a large plate.
Reserve 1 teaspoon of the rosemary to use just before serving.
In a brown paper bag mix together the flour, sea salt, pepper, rosemary, cayenne (optional), sugar (optional), and onions (optional). Remove one piece of chicken at a time. Shake off the excess buttermilk, drop the piece into the paper bag with the seasoned flour, close the top of the bag, and shake. Repeat with all the pieces, assembling them on a plate or cutting board.
Cook the chicken in batches. Gently drop each piece into the hot oil, making sure it doesn't touch the other pieces so each one cooks evenly.
Turn over when browned on one side. Remove when golden brown and drain on the paper towels. The pieces will cook quickly: chicken tenders (breast) 2-3 minutes; wings 7-8 minutes; thighs & legs 10-12 minutes.
Just before serving, lightly dust the chicken pieces with 1 teaspoon of rosemary, sea salt and pepper.
If you are making deep fried vegetables like onion rings or broccoli florets, they cook even more quickly: thick rings cook in 30 seconds, thin rings in 5-6 seconds; broccoli in 30 seconds. Soak the vegetables in the seasoned buttermilk for a few minutes, then process like the chicken pieces.
Carrot Salad with Lemon-Soaked Raisins
Yield 6-8 (makes 1 quart)
Time 20 minutes
8 large carrots (preferably farmers' market fresh), washed, peeled, ends trimmed off
1 scallion (optional), finely chopped
1 small bunch Italian parsley, washed, dried, stems trimmed, finely chopped
2 tablespoons golden raisins
2 tablespoons lemon juice
1/2 teaspoon cumin
Pinch of cayenne
Sea salt and pepper
1/2 cup mayonnaise
Soak the raisins in lemon juice and 1/4 teaspoon black pepper at least 30 minutes, preferably overnight Grate the carrots in a large mixing bowl.
Roughly chop the raisins, reserving the lemon juice not absorbed into the raisins. Mix together the carrots, raisins, parsley, and scallions.
Season with the cumin, cayenne, sea salt, and black pepper and toss. Add the lemon juice and mayonnaise. Mix well.
VariationsUse cilantro instead of Italian parsley
Add chopped capers
Top with roasted chopped almonds
Yukon Gold Potato Salad
Yield: 4-6 servings
Time: 60 minutes
Ingredients
2 pounds potatoes, preferably Yukon Gold, washed
1 tablespoon Kosher salt
3 quarts water
1 scallion, washed, ends trimmed, finely chopped
1 carrot, washed, peeled, ends removed, grated
1 ear of corn or 1/2 cup corn kernels
2 tablespoons olives, preferably Kalamata or cracked green, pitted, finely chopped
1 tablespoon capers, drained, finely chopped
2-3 tablespoons mayonnaise
Sea salt and pepper
Method
Put the potatoes, kosher salt, and water into a pot, bring to a gentle boil, and cover. Cook 30-45 minutes. Be careful not to overcook the potatoes. They should be firm, not mushy.
The potatoes are done when a fork goes in easily. Remove from the salted water. Let cool. Peel off the skins.
Grill an ear of corn and cut up carrot seasoned with olive oil, sea salt and pepper. Cut the kernels off the cob, finely chop the carrot and add to the potato salad along with the chopped scallions, olives, capers, and mayonnaise.
Taste and adjust the seasoning with sea salt and pepper.
Variations
Add 1/4 cup finely chopped Italian parsley, leaves only.
Add 1/4 cup finely chopped fresh celery.
Add 1 broccoli floret either grilled or lightly sauteed then finely chopped
Sunday, April 19, 2009
Rosemary Fried Chicken
We've cleaned off the deck. Arranged tables outside for lunch. Prepared a carrot salad and a couscous with grilled vegetables, made kosher pickles and a pasta with braised beef and watercress, soaked chicken and onion rings in buttermilk for fried chicken, and baked a custard with chocolate.
Today will be a good day.
For me the fried chicken with onion rings is the centerpiece of the meal. I have strong childhood memories of my mom making fried chicken when we went to Will Rogers State Beach in Santa Monica. Nothing Colonel Sanders ever made came close.
Rosemary Fried Chicken
Yield: 4 servings
Time: 45 minutes to prepare, marinate the chicken overnight in buttermilk
Ingredients
1 whole chicken, washed, cut apart, wing tips and bones reserved to make chicken stock
1 quart buttermilk
4 cups flour
1 teaspoon sea salt
1 teaspoon pepper
1/4 cup finely chopped fresh rosemary leaves
1/4 teaspoon cayenne pepper (optional)
1/4 teaspoon sugar (optional)
1/4 cup finely chopped yellow onion (optional)
2 tablespoons olive oil
2 quarts safflower or canola oil
Method
When you cut up the chicken, separate the two parts of the wing and cut the breast meat off the bone. Keep or discard the skin as you wish. The breasts can be left whole but will cook more evenly when cut into strips or tenders.
Toss the chicken pieces with olive oil and season with sea salt and pepper. Put the pieces in a container, add the buttermilk, 1 tablespoon of the rosemary, stir, cover, and refrigerate overnight.
Using a wok or deep frying pan, heat the cooking oil to 325 - 350 degrees or until a piece of parsley browns immediately when dropped in the oil. Before you begin cooking, prepare your counter. Have a slotted spoon or an Asian style strainer ready. Lay two paper towels on top of a piece of brown grocery bag paper on a large plate.
Reserve 1 teaspoon of the rosemary to use just before serving.
In a brown paper bag mix together the flour, sea salt, pepper, rosemary, cayenne (optional), sugar (optional), and onions (optional). Remove one piece of chicken at a time. Shake off the excess buttermilk, drop it into the paper bag with the seasoned flour, close the top of the bag, and shake. Repeat with all the pieces, assembling them on a plate or cutting board.
Cook the chicken in batches. Gently drop each piece into the hot oil, making sure it doesn't don't touch the other pieces so each one cooks evenly.
Turn over when browned on one side. Remove when golden brown and drain on the paper towels. The pieces will cook quickly: chicken tenders (breast) 2-3 minutes; wings 7-8 minutes; thighs & legs 10-12 minutes.
Just before serving, lightly dust the chicken pieces with 1 teaspoon of rosemary, sea salt and pepper.
If you are making deep fried vegetables like onion rings or broccoli florets, they cook even more quickly: thick rings cook in 30 seconds, thin rings in 5-6 seconds; broccoli in 30 seconds. Soak the vegetables in the seasoned buttermilk for a few minutes, then process like the chicken pieces.
Friday, July 4, 2008
On the Web: the 4th of July, Picnics, Barbecue, and Cole Slaw
In the Palisades the 5k/10k races finished by 10am. As is the tradition, the night before folding chairs are put out to guarantee a curb-side seat for the parade.
We're home making food for our picnic. Our friends have called to confirm what they are contributing to the pot-luck picnic.
We saw a beautiful cabbage at the farmers' market, so we decided to add cole slaw to the salads we're bringing tonight.
Cole Slaw with Capers
Yield 10-12 servings
Time 30 minutes
Ingredients
1 cabbage
1 bunch Italian parsley (washed,leaves and some stems, finely chopped)
1 scallion (washed, trimmed, white and green parts finely chopped)
1 1/2 cups mayonnaise
3 tablespoons white vinegar
3 tablespoons lemon juice
1/4 cup capers
Sea salt and pepper
Tabasco (optional)
Method
Cut out the bottom core and discard. Slice into slabs then chop to create 1/2" square pieces.
Mix together all the ingredients in a large bowl. Taste and adjust the seasoning. Serve chilled.
Tuesday, July 1, 2008
A 4th of July Picnic, the Perfect Time for Salads and Ribs
To prepare for the picnic, we shop at the local farmers' market, buying as many fresh vegetables and fruits as we can carry. On the 4th we spend the day cooking for the pot-luck picnic we organize with a dozen of our friends. So we'll have a good spot to watch the fireworks, we meet at 6:30pm at the park opposite the high school. We look forward to the picnic because we can catch up with our friends. Even though the picnic is pot-luck, we make extra just in case... Some of our friends who like to cook bring their specialties, like Lesli's mixed berries, while others make a run to Bay Cities or Gelson's and bring containers of deli treats and rich desserts.
By 9:00pm cars are double-parked on both sides of the street and people have crowded into the park, taking up every square inch of space. Everyone is ready for the fireworks to begin and yet...the sky is not yet completely, definitively dark. In the cool night air we bundle up and pull closer together. Only when all traces of the departing sun have been drained from the sky will the fireworks begin.
And when they do, they are a treat. From the first high-streaking skyrocket that bursts into a hundred points of light to the last crescendo of a dozen overlapping explosions, the crowd oohs and aahs. With the last firework dying in the sky, we get up slowly, feeling the dampness of the ground, hug and kiss our friends goodbye, and make our way back to our cars through the haze of gunpowder smoke still hanging in the air.
4th of July Picnic
In our experience salads work well at the picnic: beet salad, carrot salad, potato salad, egg salad, and corn salad. Finger food is good too: bread & butter pickles, salt-boiled corn on the cob and grilled artichokes. This year we'll also contribute a platter of deliciously salty and sweet Brown Sugar Ribs.
Brown Sugar Pork Ribs
Time Prep (20 minutes) Marinate (overnight) Cook (2 hours)
1 pound brown sugar
1/4 cup kosher salt
1/2 teaspoon cayenne
Olive oil
Pepper
6 ounces Italian tomato paste
1 small yellow onion (peeled, finely chopped)
2 garlic cloves (peeled, finely chopped)
Method
Spread a piece of plastic wrap on the counter 5” longer than the rack. Dust the meat side of the ribs with the cayenne.
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