Top Chef

Tender Oven Baked Pork Ribs

By | Dinner, Featured | No Comments

A couple of weekends ago, I took my mom out to the 1st Annual Fulbrook Cork and Culinary Festival for Mother’s Day. We had a great time eating a ton of great food (see our Facebook album here), but also saw several cooking demos while we were there. Top Chef Season 2 Winner Ilan Hall demonstrated how to cook lamb ribs. I’m a sucker for good ribs, so this was the first thing I had to cook when I got home.

For this recipe, I’ve applied the techniques Ilan taught in his demo, but chose to make pork instead of lamb ribs. The whole process takes anywhere from 10-12 hours.

 


  • Pork Ribs
  • Garlic Powder
  • Kosher Salt
  • Pepper
  • Basil
  • Smoked Paprika (Yes, I use this on just about everything)
  • Extra Virgin Olive Oil
  • Plastic Wrap
  • Aluminum Foil

 


1.) Season both sides of the ribs to your liking. I used a pinch of salt, garlic powder, basil, ground pepper and smoked paprika.

Seasoned Pork Ribs

2.) Heat oil in a frying pan. If I had to guess I used about 2 tablespoons total (added a little bit more after this picture).

Oil in Frying Pan

3.) Brown both sides of the ribs in oil. This took about 10 minutes.

Ribs in the Frying Pan

4.) Let the ribs cool.

5.) Pre-heat oven to 170 degrees.

6.) Wrap tightly in plastic wrap (3-4 times). This is very important. It holds in the juices to help make the ribs tender.

Ribs in Plastic Wrap

7.) Wrap tightly in foil. You’ll need to use 3-4 layers here as well.

Ribs in Foil


8.) Place ribs in a baking pan (I used a Pyrex dish) and add enough water to cover the ribs about half way.

9.) Bake in oven for 10-11 hours. The longer you cook them the more tender the ribs will be. I cooked mine for 10 hours.

Ribs in the Oven


10.) Place on the grill to add a nice crisp to the outsides of the ribs. I cooked mine with the burners at medium high heat for about 10 minutes on each side.

Pork Ribs

11.) Enjoy!

Oven Baked Pork Ribs

 

Me with Top Chef Ilan Hall

Top Chef Season 2 Winner Ilan Hall

 

 

Creme Brulee with Strawberry

My version of the Top Chef Creme Brulee

By | Desserts | No Comments

Lately I’ve been on a creme brulee kick and I wanted to share with you the best variation I have found so far for a simple basic vanilla creme brulee.  I used Jeff’s Lavendar Creme Brulee as my model from How to Cook Like a Top Chef
and I simply left some things out (like lavendar leaves, where would one find such things? I’m not sure…).  I’ve had rave reviews so far, so you tell me what you think!

Serves 4

Ingredients:

  • 2 cups heavy cream
  • 1 tsp vanilla extract
  • 5 egg yolks
  • 1/4 cup granulated sugar
  • Optional: berries for serving (I LOVE strawberries but you could use any combo of fresh fruit on top)

 

Preheat oven to 300 degrees. Over medium heat on the stove, bring cream to a gentle simmer stirring often with a wooden spoon.  In a medium bowl or mixer, whisk egg yolks and vanilla extract with the sugar until frothy.  Temper the yolks by adding 1/4 cup of the heated cream to the bowl that contains the yolks and sugar.  Make sure you constantly are whisking during this process to make sure it doesn’t curdle on you.  Repeat this process but use a 1/4 cup of the mixture in the bowl and whisk that into the cream in the pan.  I usually do this one more time before I pour the remaining mixture into the pan on the stove and I lower the heat to low (because you don’t want this to boil on you) and stir constantly until the custard is thick and coats the spoon, usually this takes 15 minutes.

Pour the custard into four 1/2 cup ramekins and place the ramekins in a large baking pan.  I love to use my pyrex for this so I can see what’s going on while it’s in the oven.  You will then fill the pan with 1 inch of hot water and then cover the whole dish with aluminum foil.  Bake it for about 4o minutes or until it is set and not liquidy in the middle.  You want to have a little jiggle to it. Transfer the ramekens out of the pan, and place on a wire rack to cool completely.

Then place the custards in the fridge for at least 2 hours but I like to leave it in overnight.  When you are ready to serve them, sprinkle sugar on top (enough to your liking) and use a blowtorch to melt it on top.   I’ve also read other people like to put the broiler on and melt the sugar that way, but my husband loves to play with the blow torch, so it’s his favorite part 🙂

After it’s nice and carmelized, I put cut up fresh strawberries on top and serve.  It’s soo yummy!

You can find  a creme brulee set with a torch and ramekins usually at the grocery store, but usually these sets don’t come with the butane you need to get the torch working, so we ended up finding our butane on amazon.com.  If you already have the ramekins and just need a torch, we got ours from Crate and Barrel.

Here’s the finished product:

You can also serve with a variety of toppings:

Creme Brulee with Strawberry