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Junior League of Cincinnati presents CinSation: Shaken, Not Stirred Saturday, March 10 from 7 p.m. to 1 a.m. at Music Hall Tickets are $75 per person and can be purchased at www.jlcincinnati.org. They'll also be available at the door for $85 per person.
Recipes 1 slab Spare Ribs Dry Rub: 1 stalk lemon grass 2 tbls chopped ginger 3 garlic cloves 1/4 cup sesame oil 1tbls kosher salt 2tsp black pepper
Blend all ingredients in food processor and rub spare ribs, wrap in plastic wrap overnight. Next day: grill ribs to caramelize and place in large roasting pan with braising liquid.
Braise: 1 medium diced onion 1 large carrot chopped 2 celery stalks chopped 4 garlic cloves 4oz fresh thyme 1/2 cup ginger 2 bay leaves 1 oz fresh parsley 6 oz fresh cilantro chicken stock to cover ribs
Sweat onion, carrot, celery add garlic, ginger, and herbs, add chicken stock bring to a simmer. Pour over spare ribs to cover and wrap tightly with foil. Place in oven 250 degrees for 4 hours.
Mango-Chili Sauce 1 cup sweet chile sauce 1/4 cup sesame oil 1 tbls sriracha 1 tbls chopped green onion 1 tbls chopped cilantro 1/2 dice mango
Add all ingredients and mix together.
Napa Cabbage Slaw 1 head of napa cabbage 1 red bell pepper 1 green bell pepper 1 small red onion 1 cup shredded carrots 1/2 tsp kosher salt 1/2 tsp black pepper 1 cup julienne cucumber
Julienne cucumber small dice onions and peppers, cut Napa cabbage in half and cut thin julienne, toss all ingredients together.
Ponzu: 1 tbls thin slice ginger root 1 lg shallot diced 1 cup chicken stock 1 cup water 1/2 cup brown sugar 1/2 cup rice wine vinegar 1 cup teriyaki glaze 1 tbls sweet chile sauce 1 lime juiced 1/4 cup orange juice 1/4 cup sesame oil
In a large sauce pot add sesame oil, ginger root, shallot until translucent. deglaze with chicken stock then add all the ingredients. simmer for 30 mins stirring often. strain and then reduce.