Star-spangled surf 'n turf from Richard Blais
Lamb Ribs in Malt and Chipotle
- 2 full racks Denver cut (babyback) lamb ribs
- Kosher salt and freshly ground black pepper, to taste
- 2 12-ounce bottles Goya Malta or other malt liquor
- 1/2 cup honey
- 1/4 cup low-sodium soy sauce
- 2 dried chipotle morita peppers or 1 tablespoon canned chipotles in adobo
- 2-inch piece fresh ginger, unpeeled and sliced into coins
- 4 scallions, sliced, for garnish, optional
- 1 teaspoon toasted sesame seeds, for garnish, optional
1. Preheat the oven to 325 degrees F. Season the ribs on both sides with salt and pepper. In a large roasting pan, mix the malt liquor, honey, soy sauce, chipotles, and ginger together until well combined. Set the ribs, curved side up into the pan and transfer to the oven. Roast until very tender and a knife meets no resistance when inserted between the ribs, 2-1/2-to-3 hours.
2. Remove the pan from the oven. The liquid should be thick and syrupy. If not, put the pan over a burner over medium heat and simmer the liquid until very thick. Glaze the ribs with the sauce and keep warm until ready to serve.
3. To serve, transfer the rib racks to a cutting board, separate into individual ribs, and place them on a serving platter. Glaze them again lightly with some of the sauce and sprinkle the scallions and sesame seeds over the top, if using. Pour the sauce into a bowl and serve alongside the ribs.
Makes about 4 cups
- 2 pounds Brussels sprouts, cored
- Kosher salt, as needed
- 1-1/4 cups cider vinegar
- 1/2 cup apple cider
- 2 tablespoons caraway seeds
1. Fill a large bowl with ice water and set aside. Bring a large pot of water to a boil and salt it generously.
2. With a sharp knife, cut the sprouts lengthwise into thin ribbons (chiffonade). Drop them into the boiling water for 2 minutes, until bright green and tender. Drain and drop the sprouts into the ice water and let stand until cool. Drain well in a colander, shaking excess water from them.
3. Transfer the sprouts to a non-reactive container. Pour in the vinegar, cider, and caraway seeds and cover. Refrigerate for 2 to 3 hours, stirring occasionally, before serving. Brussels Kraut can be stored in an airtight container in the refrigerator for up to 5 days.
"Left Handed Hummingbird"
- 1/2 oz fresh lemon juice
- 1/2 oz Yellow Chartreuse
- 3/4 oz Limoncello
- 1-1/2 oz Mezcal Blanco
- 1 burnt orange wedge
Cocktail: Drop the burnt orange wedge in to the bottom of a mixing glass. Add the lemon juice and muddle briefly. Add the remaining ingredients. Add ice and shake well for at least thirty seconds. Double strain over the basil cube.
Basil Cube: Add 1/2 pound fresh, stemless basil to a pot of boiling salt water. Count to five, then remove and immerse the basil in an ice bath. Remove and add to blender with 3 quarts of basil. Blend thoroughly. Strain through a chinois. Pour the resulting bright green liquid to a king cube ice cube tray and freeze.
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