Tons of Catsup to do!!!!
Slo-oo-o-ow cooked Chipotle Ribs and Hasselback Potato Fans
Pardon the corny pun in the title, I am in a punny mood.
OOps there I went again!
The last few months have been busy with my online business ( Outside The Box Design Studio) and a new (first) grandchild, but we have been cooking lots of new dishes and just haven't had time to post.
Some wonderful Slow Cooked Ribs , Hasselback potatoes , and a simple tossed salad will start us off!
Honey Chipotle Slow Cooker Ribs
Yield: 2-3 servings
Ribs Rub: 1 teaspoon kosher salt 1/2 teaspoon+ black pepper 1/2 teaspoon cayenne pepper 1 teaspoon+ garlic powder 1 teaspoon+ ground paprika 1/2 teaspoon ground cumin 1/2 teaspoon ground cinnamon
2 tablespoons olive oil 1500g+ (about 3-4 pounds worth) baby back ribs
1 whole onion sliced
Honey Chipotle Barbeque Sauce:
1/2 cup-2/3 cup ketchup (preferably Heinz)
1 tablespoon soy sauce 1.5 tablespoon orange juice 3 tablespoons honey
1 teaspoon kosher salt
1 1/2 teaspoon paprika
1 tablespoon Worcestershire sauce
2 tablespoons packed brown sugar
1/2 teaspoon garlic powder 5-6 whole chipotle peppers in adobo sauce!
1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
2. In a bowl combine kosher salt, black pepper, cayenne pepper, garlic powder, paprika, cumin, and cinnamon.
Place chopped ribs in a bowl and drizzle with olive oil.
Sprinkle and rub mixture all over ribs. Transfer to preheated baking sheet. Place in oven and cook for 14 minutes.
Turn and cook for 14 minutes more.
3. Place the sliced onion on the bottom of the slow cooker.
4. While the meat is cooking combine all of the ingredients for the BBQ sauce in a food processor and process until smooth.
5. Transfer ribs to the slow cooker. Pour BBQ sauce over the top. Cover and cook for 4-6 hours on low. Then serve!
The baked potato fans were popularized as the namesake dish of the restaurant at the Hasselbacken Hotel in Stockholm, Sweden.
Hasselback Potato Recipe - Potato Fans
Yields: 8 servings
Prep time: 15 min
Cook time: 45 min
1/4 cup fresh-grated Parmesan Cheese (Parmigiano-Reggiano)
1/2 cup fine bread crumbs**
5 tablespoons butter (melted), divided
1 teaspoon paprika
Coarse salt, to taste
2 teaspoons minced fresh parsley (garnish), optional
* For best results, choose oblong potatoes of uniform size and trim.
Peel the potatoes. Place the peeled potatoes on a cutting board and cut a narrow 1/4-inch slice from the bottom of each potato; discard the slice (this helps the potato lie flat and not roll).
Place two long handled wooden chopsticks on each side of the potato lengthwise. Use a sharp knife and slice each potato crosswise, making 1/4-inch apart slices, cutting down vertically. The chopsticks will prevent the knife from cutting entirely through the potato. You need to leave 1/4-inch of the bottom of the potato intact.
As you finish cutting each potato, drop them into cold water to prevent discoloring. Gently flex the potato fans open while rinsing under cold running water. This rids the potatoes of excess starch that can impede fanning. Dry potatoes well before baking.
NOTE: Potatoes may be prepared in advanced to the above point.
Place potatoes in cold water (to prevent discoloring) until ready to bake. To bake, dry potatoes well.
Place the Parmesan cheese, bread crumbs, 1 tablespoon melted butter, paprika, and salt in a food processor; process until blended.
Brush prepared potatoes with 2 tablespoons melted butter (making sure some gets in the potato cracks), and pat the prepared cheese/bread crumb mixture on top of each potato.
Place potatoes in the oiled baking dish; cover with aluminum foil and bake 30 minutes. Remove the aluminum foil and bake an additional 15 minutes until they turn crispy and the flesh is soft.
Remove from the oven.
drizzle with remaining 2 tablespoons melted butter and sprinkle minced parsley over the tops of the baked potatoes.
Makes 8 servings.