These are my favorite Super Bowl recipes. I've posted them before. I'm posting them again. Enjoy the Game.
If you've watched teams do battle all year, not knowing which teams will make it to Sunday's Super Bowl, the match-up of the Kansas City Chiefs and the Philadelphia Eagles is either your bucket-list-dream matchup or a big disappointment.
For the Game, I'll make favorites that can stand the test of time. Pork ribs and Vietnamese-style chicken wings. Delicious hot or room-temperature, I can serve them at half-time and any that are left will be delicious at game's end.
Kimchi Chicken Wings
Chicken wings are sold whole, the drumstick only or the two-bone part. If you prefer one part of the wing over another, buy only those. The whole chicken wing will be less expensive and the wing tips can be roasted and used to create stock.
I cut up the wings because the whole chicken wing is too difficult to eat.
When you can, find preservative-free kimchi. I have been enjoying Mommy Boss napa cabbage kimchi. Read the label carefully because there are different kinds of kimchi, I would recommend only using cabbage kimchi without dried shrimp.
Serves 4
Time to prepare: Marinate overnight, prep 20 minutes, bake 60 minutes
Ingredients
2 pounds chicken wings
1 cup kimchi, without preservatives
1/2-3/4 cup brown sugar, depending on taste
1 medium yellow onion, washed, pat dried, peeled, root and stem removed, thin sliced from root to stem
1/4 cup kimchi liquid
1 tablespoon olive oil
Directions
Thinly slice kimchi and mix together with onion slices, brown sugar, kimchi liquid and olive oil.
Add chicken wing parts to marinade. Mix well. Place in a covered bowl or sealed plastic bag. Refrigerate over night.
Preheat oven to 350F.
Prepare a roasting pan. Line the bottom with aluminum foil. Because the drippings are sticky (and delicious!) I place a Silpat sheet on top of the aluminum foil so I can easily retrieve the delicious bits of caramelized onions and kimchi. Place a wire on top of the aluminum foil and Silpat sheet.
Place the chicken wings on top of the wire rack, allowing space between each part to allow for even cooking. Reserve the liquid marinade with the onions and kimchi.
Place wings into preheated oven.
While the wings are roasting, place the reserved marinade into a small sauce pan and reduce the liquid by 1/2 over a low heat.
Remove wings from the oven after 30 minutes.
Turn wings over and baste with reduced marinade, placing onion and kimchi slices on each wing.
Return to oven.
After 30 minutes, remove and check for doneness. The onions and kimchi slices should be lightly browned and beginning to crisp. The wings should be tender. If not, return to oven and continue baking. Check every 10 minutes for doneness.
Serve hot as an appetizer or on top of steamed rice. The wings are delicious at room temperature, perfect for a picnic. However they are served, have a good supply of napkins available.
Chicken wings are sold whole, the drumstick only or the two-bone part. If you prefer one part of the wing over another, buy only those. The whole chicken wing will be less expensive and the wing tips can be roasted and used to create stock.
I cut up the wings because the whole chicken wing is too difficult to eat.
When you can, find preservative-free kimchi. I have been enjoying Mommy Boss napa cabbage kimchi. Read the label carefully because there are different kinds of kimchi, I would recommend only using cabbage kimchi without dried shrimp.
Serves 4
Time to prepare: Marinate overnight, prep 20 minutes, bake 60 minutes
Ingredients
2 pounds chicken wings
1 cup kimchi, without preservatives
1/2-3/4 cup brown sugar, depending on taste
1 medium yellow onion, washed, pat dried, peeled, root and stem removed, thin sliced from root to stem
1/4 cup kimchi liquid
1 tablespoon olive oil
Directions
Thinly slice kimchi and mix together with onion slices, brown sugar, kimchi liquid and olive oil.
Add chicken wing parts to marinade. Mix well. Place in a covered bowl or sealed plastic bag. Refrigerate over night.
Preheat oven to 350F.
Prepare a roasting pan. Line the bottom with aluminum foil. Because the drippings are sticky (and delicious!) I place a Silpat sheet on top of the aluminum foil so I can easily retrieve the delicious bits of caramelized onions and kimchi. Place a wire on top of the aluminum foil and Silpat sheet.
Place the chicken wings on top of the wire rack, allowing space between each part to allow for even cooking. Reserve the liquid marinade with the onions and kimchi.
Place wings into preheated oven.
While the wings are roasting, place the reserved marinade into a small sauce pan and reduce the liquid by 1/2 over a low heat.
Remove wings from the oven after 30 minutes.
Turn wings over and baste with reduced marinade, placing onion and kimchi slices on each wing.
Return to oven.
After 30 minutes, remove and check for doneness. The onions and kimchi slices should be lightly browned and beginning to crisp. The wings should be tender. If not, return to oven and continue baking. Check every 10 minutes for doneness.
Serve hot as an appetizer or on top of steamed rice. The wings are delicious at room temperature, perfect for a picnic. However they are served, have a good supply of napkins available.
Slow Roasted, Brown Sugar Pork Ribs
My mother taught me to make pork ribs with a thick coating of sauce sweetened with brown sugar and raisins. Eating those finger-licking ribs was one of my favorite childhood memories.
Everything changed on a busy research trip to Abilene and Fort Worth, when I ate at 25 restaurants in 36 hours. I fell in love with West Texas BBQ.
At restaurant after restaurant, I watched grill masters lay bundles of mesquite into their subcompact-car-sized smokers. With the heavy metal doors open, the wood crackled as flames enveloped the logs The grill masters seasoned their racks of pork ribs with thick, grainy coats of brown sugar and spices rubbed onto the meat. Waves of dry heat radiated from the smokers. But the heat that would cook these ribs would come not from an open fire but from smoldering mesquite embers.
When the doors were closed, the blazing logs were starved of oxygen. The flames died and a delicate smoke filled the air. At that moment the grill masters loaded in the racks of ribs coated with sweetened dry rub. Hours later, the ribs were removed, their outer coating thickened to crispness, creating what grill masters call “bark.”
I loved those ribs even more than the ones from my childhood.
At home, without the benefit of a smoker, I experimented for years to duplicate that sweet-crispness. Nothing could ever recreate the wonderful mesquite smokiness but I did succeed in making ribs with bark as good as any I enjoyed in West Texas.
High heat versus slow cooking
Mix of kosher salt, black pepper, brown sugar, cumin, coriander and cayenne for dry rub slow roasted pork ribs.
Cooking with high heat is exciting. There is great pleasure in watching the pyrotechnics of an outdoor grill as sizzling fat catches fire. Roasting at low heat in the oven lacks that excitement.
And yet, what happens in an oven set at 250 F has its own kind of magic. In the darkness of the oven, the waves of steady heat melt the fat inside the rack, tenderizing the meat and gently fusing the dry rub to the outside of the ribs.
The best magic of all is that the oven does the work. No standing over a blazingly hot grill on a hot day. Once the oven door closes, there is nothing to be done.
Walk into the kitchen and a savory-sweet aroma scents the air. Pull the baking tray out of the oven and press a finger against the outside of the rack. The soft pliancy of the meat has been replaced by a jerky-like crust as sweet as a crème brulee topping.
Slow-Roasted, Dry-Rubbed Pork Ribs
Rack of pork ribs, trimmed. Credit: Copyright 2016 David Latt
Cooking time depends on the size and thickness of the rack.
Buy good quality pork. Asian and Latin markets are often a reliable source of fresh pork products. Unlike the ribs sold in upscale supermarkets, the ribs in these markets will most likely be untrimmed.
Above the actual ribs, the rack will have a top portion with boneless flap meat and a section with thick bones similar to country style ribs. Another smaller piece of flap meat will stretch across the back of the rib bones.
Requiring only a sharp filleting knife and a few minutes, removing the flap meat and the top portion is not difficult. The flap meat is excellent to use in stir fries, slow roasted in the oven or grilled on the BBQ.
A white membrane is attached to the outside of the flap meat. Use a sharp filleting knife to separate the meat from the membrane and discard.
The flap meat and country style bones can be prepared in the same manner as the ribs. They will cook more quickly and should be removed from the 250 F oven after a total of 2 to 3 hours depending on thickness.
While the rack of ribs does not have to be turned over, the flap meat and country style bones should be turned over after one hour for even cooking. After another hour, use kitchen shears to cut off a small piece of meat to test for doneness. Return to the oven if the meat is not yet tender.
To eat the country style ribs, have a sharp paring knife handy to help cut out those hard to reach tasty bits tucked between the bones.
The ribs can be cooked ahead and reheated. In which case, do not cut apart the ribs until ready to serve. Reheat in a 300 F oven for 15 minutes.
Prep time: 30 minutes
Cooking time: 6 to 8 hours
Resting time: 5 minutes
Total time: 6 hours, 35 minutes to 8 hours, 35 minutes
Yield: 4 servings
Ingredients
1 rack pork ribs, 4 to 5 pounds, washed, dried
3 cups brown sugar
2 tablespoons kosher salt
2 tablespoons freshly ground black pepper
¼ cup cumin
¼ cup coriander
½ teaspoon cayenne (optional)
Directions
1. Place a wire rack in the middle of the oven. Preheat to 250 F.
2. Select a baking pan or cookie sheet that is 2 inches longer than the rack of ribs. Cover the pan with aluminum foil for easy clean up. Place a wire rack on top of the aluminum foil.
3. Lay the rack of ribs on a cutting board, bone side up. Use a sharp filleting knife to remove the tough membrane on the bone side of the rack. Let the knife help you lift the membrane. Use your fingers to pull the skin off the bones and discard.
4. Do not cut off any fat.
5. In a bowl, mix together dry ingredients.
6. For easy cleanup, lay a sheet of plastic wrap on the cutting board. Place the rack on the cutting board. Layer a thick coat of the dry spices onto both sides, covering the meat and bones.
7. Reserve left-over dry rub in an air tight container and refrigerate for later use.
8. Carefully place the rack of ribs on the wire rack meat side up.
9. Put the baking sheet into the preheated oven.
10. Roast six hours. Remove from oven. Use kitchen shears to cut off a small piece and taste.
11. The outside should have a jerky-crispness. The meat inside should be moist and tender. The tapered end of the rack where the bones are small will cook faster than the rest of the ribs. Use the kitchen shears to cut off that section before returning the rack to the oven for another one-two hours. Be careful not to dry out the meat.
12. Once the ribs are cooked, remove from oven and let the meat rest five minutes.
13. Cut between the rib bones and chop into pieces any flap meat without bones. Serve hot with a green salad, Cole slaw, baked beans or freshly steamed vegetables.
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