A busy, busy Sunday. Did a lot of cooking, sorry no sneak peaks for this upcoming week. Our day started with the most delicious Lemon and Blueberry Scones. Seriously these were amazing. The recipe was from Add A Pinch. I kept them in the oven a bit longer than the recipe said, my dough seemed a bit moist. The flavors were over the top. Nice start to the day.
Chris was busy today putting together our new grill. Yes, tomorrow the grill will officially be opened. Can’t wait to try some recipes from my Pinterest board, The Grill Is Open.
Dinner. Well let’s just say it received rave reviews. Chinese Barbecue Ribs. The recipe is from the Tasting Table. The meat fell off the bones. The sauce was literally finger licking good. Yes Julie, finger licking good.
Do you want to try the scone recipe? From Add A Pinch, Lemon and Blueberry Scones-
2 cups all-purpose flour½ cup sugar + more for topping
3 teaspoons baking powder
½ teaspoon salt
½ cup (1 stick) cold butter + more for topping
zest and juice of one lemon
¾ – 1 cup heavy cream
1 cup fresh blueberries, tossed in 1 tablespoon flour
1 cup confectioner’s sugar
1-2 tablespoons heavy cream
1 teaspoon vanilla extract
Preheat oven to 400º F. Line a rimmed baking sheet pan with parchment paper or a nonstick baking sheet.
Whisk together flour, sugar, baking powder, and salt in a large bowl. Add butter to the bowl and cut into the flour with a pastry blender until the largest pieces of butter are about the size of a pea and the flour mixture resembles coarse meal. Add zest and juice of lemon. Stir in ¾ cup of heavy cream. Press dough together between the palms of your hands. If it doesn’t just hold together, add more heavy cream until is just holds together. Add vanilla extract. Fold blueberries into the dough.
Pour dough onto a lightly floured counter top or a pastry board. Pat dough into a large round disc, about an inch thick. Cut dough into equal sized wedges and place onto prepared baking sheet pan.
Bake scones for 20-25 minutes or until they are just beginning to turn lightly brown. Remove from the oven and serve warm. You can also drizzle a warm glaze on top of the scones, if you’d like. Just whisk all of the glaze ingredients together in a medium sized bowl and then drizzle on top of each scone.
Yes, you want this Rib recipe. I made 1/2 the recipe. From the Tasting Table, Chinese Barbecue Ribs.
8 cups chicken stock
¼ cup soy sauce
4 garlic cloves, peeled
One 6-inch piece fresh ginger, peeled and cut into 4 pieces1 medium carrot, diced (about ½ cup)
1 medium onion, diced (about 1 cup)
2 stalks celery, diced (about ¾ cup)
2 racks baby back pork ribs, about 4 pounds total (racks cut in half if using a Dutch oven)
1 tablespoon canola oil
2 tablespoons chopped garlic
2 tablespoons chopped peeled fresh ginger
¼ cup sliced scallions
¼ cup soy sauce
½ cup hoisin sauce
1 cup dark corn syrup (I used Light Corn Syrup)
¼ cup ketchup
1½ teaspoons Chinese five-spice powder
1½ teaspoons sambal oelek chile paste
Preheat the oven to 375°. In a large Dutch oven or roasting pan, combine the chicken stock, soy sauce,
garlic, ginger, carrot, onion and celery and bring to a boil over high heat. Remove from the heat and nestle the ribs in the braising liquid.
Cover the Dutch oven (or cover the roasting pan tightly with foil) and bake until the meaty part of the ribs are tender when pierced with a paring knife, about 90 minutes.
While the ribs cook, prepare the glaze: Heat the oil in a medium saucepan. Add the
garlic, ginger and scallions and cook over medium heat, stirring occasionally, until fragrant, about 4 minutes. Add the soy sauce, hoisin, corn syrup, ketchup, five-spice powder and chile paste; increase the heat the high and bring to a simmer. Reduce the heat to medium-low and simmer until the mixture has thickened slightly, about 20 to 25 minutes. Strain through a fine-mesh sieve and reserve.
Line a baking sheet with foil and place a wire rack on the baking sheet. Remove the ribs from the braising liquid and place them, meaty side up, on the rack. Reduce the oven temperature to 350°. Brush a thick coating of glaze on the top of the ribs. Bake for 45 minutes, brushing the ribs with additional glaze every 15 minutes. Transfer the ribs to a cutting board, let rest for 5 minutes, then cut into one- or two-rib portions and serve immediately.