Meet Me In St. Louis!
St. Louis Spare Ribs
w/ Cole Slaw and Red Beans
St. Louis Style SpareRibs
Ingredients:
2-1/2 lb - 4 lb. Pork Spare Rib
1/2 cup Rubadubdub, see recipe below (or your own favorite dry rub)
1 cup Water
Preparation:
Sprinkle dry rub liberally over the ribs, coating both sides.
Wrap in plastic wrap and refrigerate 24 hours.
Remove ribs from plastic and place in a shallow baking dish, bone side down.
Preheat oven to 400 degrees.
Cook for 1 hour at 400 degrees.
Lower oven temperature to 350 degrees.
Add 1 cup of water to baking dish and cover with foil.
Cook for 2 to 2 1/2 hours more, until bones can be easily separated from meat.
Baste with BBQ sauce if desired and return to oven for 10 minutes more.
BBQ Red Beans
Ingredients:
1 oz. Butter
6 oz. diced Bacon
8 oz. diced Yellow Onion
6 oz. diced Celery
2 cups Memphis BBQ sauce (see recipe below)
4 oz. J. Pauls Amber Ale
3/4 cup Worcestershire Sauce
1 1/2 cup Brown Sugar
1 1/2 tbs. Rubadubdub (see recipe below)
1 1/2 tbs. Bayou Blast
1 tbs. Garlic Juice
1 tsp. Liquid Smoke
1/2 cup Tomato Paste
Beans
Preparation:
In a saucepan, melt butter and saute bacon, onion and celery until vegetables soften.
Add remaining ingredients, except tomato paste, and bring to a boil.
Reduce heat to simmer and add tomato paste.
Stir occasionally and cook sauce for 15 minutes more.
Add beans and simmer, stirring frequently, for 1 hour.
Memphis Style Barbeque Sauce
Ingredients:
4 cups Ketchup
2 cups Water
1 cup Molasses
1 cup Dark Karo Syrup
1 cup Cider Vinegar
1/4 cup Worcestershire Sauce
1 tbs. Garlic Juice
1 tbs. Liquid Smoke
1 cup Tomato Paste
1 tbs. Cayenne Pepper
1 tbs. Kosher Salt
2 tbs. Paprika
2 tsp. Tumeric
2 tsp. Coriander
1 tbs. Black Pepper
Preparation:
Combine first 8 ingredients in large saucepot, heat on medium for 15 minutes.
Add spices and simmer for 15 minutes.
Add tomato paste and cook sauce, stirring frequently, for 30 minutes.
Rubadubdub
Ingredients:
1/2 cup Ground Black Pepper
1/4 cup Ground White Pepper
1 cup Kosher Salt
1 1/4 cup Brown Sugar
1/2 cup Onion Powder
1/3 cup Cayenne Pepper
1/2 cup Paprika
1/4 cup Garlic Powder
1/2 Cup Thyme
1/2 cup Chili Powder
Preparation:
Combine all ingredients in the top of a double boiler and cook, stirring constantly, until
color changes and ingredients are hot to the touch.
Cole Slaw
Ingredients:
2 head Green Cabbage
1 Carrot
1/2 Red Onion
Dressing (see recipe below)
Preparation:
Chop green cabbage depending on preference, diced, sliced, or shredded.
Shred carrot.
Slice red onion, thinly into half moon pieces.
Add enough dressing to your preference.
Cole Slaw Dressing
Ingredients:
1 cup Buttermilk
1/4 cup Lemon Juice
1 qt. Mayo
1/4 cup Brown Mustard
2 tbs. Horseradish
1 tbs. Celery Seed
1/2 cup Cider Vinegar
2 tbs. Garlic Juice
2 tsp. Dry Mustard
1/4 cup Bayou Blast
2 tbs. Kosher Salt
Preparation:
Combine all ingredients and blend well.
Recipes Courtesy Tom DeBlois
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Sweet
Treat Before You Eat!
Grilled Fruit Salad
Ingredients:
1/2 cup Sour Cream
1 Tbsp. KOOL-AID Orange Flavor Sugar-Sweetened Soft Drink Mix
1/4 tsp. ground red pepper
1 medium pineapple, peeled, cored and cut into wedges
1 medium mango, peeled, pitted and cut into wedges
1 medium papaya, peeled, seeded and cut into wedges
2 medium bananas, diagonally sliced
Preparation:
Preheat greased grill to medium-high heat.
Combine sour cream, soft drink mix and ground red pepper until well blended.
Cover and refrigerate until ready to use.
Grill fruit 6 minutes or until lightly browned on both sides, turning over after 3
minutes.
Arrange fruit on platter and serve immediately with the sour cream mixture. (Fruit can
also be covered and refrigerated until ready to serve. Spoon sour cream mixture over fruit
just before serving.)
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Samurai
Steak!
Asian Porterhouse
Ingredients:
2 large Porterhouse steaks
Freshly ground black pepper
Marinade:
1 tbsp Dark soy sauce
2 tbsp Light soy sauce
2 tbsp Oyster sauce
1 tbsp Chili sauce or paste
1 tbsp Sugar
1 tbsp Fish sauce
1 tbsp Rice wine
2 tsp Sesame oil
Preparation:
Bring the steaks to room temperature.
Sprinkle with the freshly ground black pepper.
In a medium-sized bowl, mix all the marinade ingredients together and spread this evenly
over each side of the steaks.
Allow to sit and marinate at room temperature for at least 1 hour.
Approximately 40 minutes before you are ready to cook, make a charcoal fire and when the
coals are ash white, grill the steaks on each side for about 5 to 10 minutes, depending on
their thickness and your taste.
Serve with white rice and stir-fry vegetables.)
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I
Scream, You Scream, We All Scream For Cold Dessert!
Homemade Ice Cream
(without an ice cream maker!)
Ingredients:
2 eggs
3/4 cup sugar
2 tablespoons cornstarch
1 cup milk
1 pint heavy whipping cream
pinch of salt
2 teaspoons vanilla
Preparation:
Using an electric mixer, beat the eggs for several minutes until thick and lemon colored.
Add 1 cup of milk and blend into the eggs.
Mix sugar and cornstarch in a large saucepan.
Add egg/milk mixture to the sugar and cornstarch.
Cook until thick (about 5 minutes) stirring constantly.
Allow the custard mixture to cool to room temperature.
When the custard is cool, put into a freezer-safe bowl.
Blend in cream and salt.
Freeze for 2 hours or until slushy.
Add 2 teaspoons vanilla.
Whip for 5 to 10 minutes with an electric mixer.
Return to freezer and finish freezing (several hours or overnight).
Variations:
After you have whipped the ice cream, fold in 1 to 2 cups of fresh or frozen fruit, nuts
and/or chocolate before returning the ice cream to the freezer to finish freezing.
Here are some ideas for additions to your ice cream:
Strawberries
Blackberries
Raspberries
Peaches
Cherries (or Maraschino Cherries)
Chocolate chips
Butterscotch chips
Crushed Heath bars
Crushed peppermint candy
Chopped walnuts
Chopped pistachio nuts
Diced bananas
Coconut
Chocolate chip cookie dough (drop into the ice cream by small spoonfuls and carefully fold
in)
Caramel or chocolate or fudge syrup (drop into the ice cream by small spoonfuls and
carefully fold in)
From the book: "Give Me a Home Where the Dairy Cows Roam - True Stories from a
Wisconsin Farm"
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Refrigerator
Rapture!
Dagwood Sandwich
Named after Dagwood Bumstead, a character in the
"Blondie" comic strip, this extremely thick sandwich is piled high with a
variety of meats, cheeses, condiments and lettuce.
Ingredients:
Dijon mustard
1 Loaf whole-grain bread
Vinaigrette-type salad dressing of choice
1 c Mayonnaise
1-1/2 tb Minced fresh basil
1 Loaf sourdough bread
1/2 lb Smoked turkey, sliced paper thin
1/2 lb Imported Emmenthaler or Jarlsberg, sliced paper thin
1 bunch Fresh spinach, stems removed
1 Head Romaine lettuce, washed and dried
1/2 lb Ham, sliced paper thin
Preparation:
To make each sandwich, spread mustard on one side of a slice of whole-grain bread.
Spread salad dressing on one side of a second slice of whole-grain bread.
Combine mayonnaise and basil, and spread on both sides of a slice of sourdough bread.
Put a slice of turkey, a slice of cheese, and two spinach leaves on one whole-grain slice.
Top with sourdough bread.
Stack a leaf of romaine and a slice of ham on top of that.
Cover with remaining slice of whole-grain bread.
Secure with two bamboo skewers and slice into serving sized sections.
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If
I Were A Rich Man, I'd Have Lotsa Dough!
New York Bialys
Bagel or bialy: is there a difference? Both are of Jewish
origin, one is boiled and the other baked, both are made from lean and tight doughs.
Bialys are a blending of a bagel and an English muffin. They have fewer calories than a
bagel, and a great flavor. So, just what is a bialy? Bialy is a short name for bialystoker
kuchen [kuchen means “cake” in Yiddish]. Bialystok is the second largest city in
Poland, and that’s where they originated. Pre-war Bialystok had a very big Jewish
population. Bialys were introduced into the USA around the turn of the century along with
the world renowned bagel.
Ingredients:
2 c Warm (110 degree) water
1 pk Yeast
2 ts Sugar
2 1/2 ts Coarse kosher salt
1 1/4 c Gluten flour
3 1/2 c All purpose flour
Topping:
1 tb Vegetable oil
1 1/2 ts Poppy seeds
1/3 c Minced onion
1/2 ts Salt
Preparation:
Preheat oven to 425 degrees.
In large mixing bowl, combine 1/2 cup warm water, yeast,
& sugar and let stand until foamy, about 10 minutes.
Mix remaining 1 1/2 cups warm water, salt, gluten flour, and all purpose flour into yeast
mixture. Knead on a floured surface (or with a mixer) until smooth (the dough will be
soft).
Place dough ball in a greased bowl, turn it around and place with it's greased side up.
Let rise, cover with plastic until tripled in bulk, about 1 1/2 hrs.
Punch dough down, turn it over, cover and let rise until doubled.
Punch dough down and roll into 2 cylinders.
Cut each into 8 rounds. Lay them flat, cover with a towel and let rest.
Prepare topping by mixing all topping ingredients and set aside.
Pat dough into flattened rounds (a little higher in middle). about 3 1/2 inches in
diameter.
Place on lightly floured board,cover with a dry towel and then a damp towel and let rise
until increased by about half in bulk (half proofed); takes about 30 minutes.
Press bottom of small shot glass in center of each bialy, to make deep indentation.
Let rise another 15 minutes (DO NOT LET THEM DOUBLE).
Put bialys on ungreased baking sheets and add topping to center indentations. Bake on
upper and lower shelves of the oven for 6 to 7 minutes, then switch pans and reverse
positions of pans (front to back) until bialys are evenly browned, about 5 to 6 minutes
more.
Cool on racks.
Store bialys in a plastic bag in fridge or freezer.
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The
Original Hot Pocket!
Polish Potato Perogies
Ingredients:
Filling:
2 lg Potatoes
1 Onion - whole
1/4 tsp Butter
2 sm Onion - finely chopped, separated
1/2 cup Cheddar cheese - grated
Pepper to taste
Dough:
1 cup Flour
1 Egg yolk
Dash of salt
1/4 cup Boiling water
1/2 tsp Salt
1 Tbsp Oil
Preparation:
Filling:
Boil potatoes and whole onion until potatoes are fully cooked.
Drain potatoes, discard onion and mash.
Saute one small chopped onion in butter until tender, but not browned.
Combine mashed potatoes, cheese and onion and mix well.
Allow to cool before filling perogies.
Perogies:
Combine dough ingredients, except for oil and 1/2 tsp salt, and mix together until mixture
forms a ball.
Cover and let stand at room temperature for 30 minutes.
Roll dough to about 1/8-in thick and then cut in circles approximately 3 in. in diameter.
Place filling on half the circle, fold over and press edges together well, slightly
dampening the edges with water to help make a seal if necessary.
Fill a large saucepan 3/4 full with water, add the oil and salt and bring to a boil.
With the water boiling, cook perogies uncovered for about 5 minutes until they rise to the
surface of the water, stirring occasionally with a wooden spoon to keep from sticking.
Remove with slotted spoon and set aside in a strainer, placed in sink.
Saute the second small chopped onion in a frying pan for approximately 5 minutes.
Add perogies and toss ocassionally for 2 minutes.
Garnish with sour cream and a dash of paprika.
Serves about 2 dozen.
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A
Slice Of American Breakfast Pie!
Hash Brown Pizza
Ingredients:
4-6 medium sized potatoes (washed but unpeeled) Frozen hash brown potatoes may be used,
but hash browns from scratch (with skins) make a more cohesive "crust."
1 cup reduced fat grated cheese (Jack, Cheddar and/or Mozzarella)
1 cup small cubes of ham, Canadian bacon, turkey, chicken or other lean meat
1 can sliced olives (2 1/4 oz)
2 tbsp olive oil
salt and pepper to taste
Preparation:
Wash potatoes then cut in half, leave skin on.
Cook covered in microwave oven for 5-6 minutes on high (rotate once if necessary).
Potatoes should be only partially cooked; they should still be hard and crunchy when stuck
with a fork.
Grate potatoes.
Pre-heat olive oil in large non-stick frying pan on medium-high heat.
Place potatoes in an even flat layer in the pan to form the "pizza crust."
Cook uncovered for approximately 12-15 minutes.
It's done when golden brown on the bottom and the crust forms a cohesive piece when moved
with a spatula.
Use a spatula to slide the crust onto a plate.
Place another plate on top and flip over.
If the potato layer breaks, don't worry, the layer of cheese and other toppings will hide
the break.
Cook uncovered for 8-10 minutes.
Place cheese, olives, meat and whatever else you want on top of the potato pizza.
Reduce heat to medium and cook covered until cheese is melted and bottom of potato crust
is golden brown.
Salt and pepper to taste.
Place on a pizza pan and slice into pieces with a knife or rotating pizza cutter.
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Spanish
Dish Full Of Bull!
Picadillo
Picadillo is a great favorite throughout Mexico and Latin
America. It is also a great filling for tacos, empanadas, tamales and green peppers.
Ingredients:
2 lb Ground beef, lean
3 tb Olive oil or vegetable oil
1 lg Onion, finely chopped
1 Garlic clove, finely chopped
3 medium Tomatoes, peeled and chopped
2 Tart cooking apples, peeled, cored and chopped
1/2 c Almonds, slivered
1 Jalapeno chili, seeded and chopped (or more to taste)
1/2 c Raisins (soaked 10 minutes in warm water)
1/2 c Pimento-stuffed olives, halved crosswise
1 ts Ground Cumin
1/2 ts Oregano
1/2 ts Thyme
Salt & Pepper to taste
1 tb Butter
Preparation:
Heat the oil in a large, heavy skillet.
Add the beef and saute until it is lightly browned, stirring to break up any lumps.
Add the onion and garlic and saute for 5 minutes longer.
Add all the remaining ingredients except the butter and the almonds.
Mix well and simmer, uncovered, over moderate heat, stirring from time to time, for 20
minutes.
In a small skillet, heat the butter and saute the almonds until they are golden brown.
Mound the beef onto a serving platter and sprinkle with the almonds.
Surround it with a border of rice.
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Breakfast
Of Brotherly Love!
Philadelphia Scrapple
Ingredients:
4 pigs knuckles
1 lb lean pork
1 lg onion, stuck with 3 whole cloves
3 qt water
1-1/2 Tsp salt
1 Tbls pepper
1 Tsp ground sage
3 c corn meal
All-purpose flour, for dredging sliced scrapple
Butter, back fat or vegetable oil for frying
Preparation:
Place pigs knuckles in a large pot; add pork, onion, and water.
Cover and cook slowly for 2-1/2 hours, drain and reserve broth.
Chill meat and remove fat.
Separate meat from bones and chop the meat.
Place meat in a kettle with 2 qts of the reserved broth.
Add salt, pepper and sage and bring to a boil.
Combine cormeal with remaining 1 qt of reserved broth and stir into boiling mixture.
Cook over medium heat until thickened, stiirring constantly.
Cover and cook over very low heat and stir again after 20 minutes.
Pour into 2 (9-by-5-by-3-inch) loaf pans.
Cool and chill overnight.
Cut into slices, coat with flour and brown in butter or bacon fat.
Serve hot with fruit for a hearty breakfast.
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All recipe titles
are property of John Rambo and the NWL/HOUSE of PAIN.
All material is copyright © 1988-2010
by the National Wrestling League
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