I’m just now getting around to publishing this year’s Superbowl treat. It’s maybe a little tough to visualize an inside-out bacon cheeseburger. But it’s a very literal rendition, and as far as I know it’s totally original. It was a great presentation to wow the adults with, but the kids absolutely inhaled it.
Check out the rest of the shamelessly indulgent recipe here…
This recipe was partially inspired by the throw-down champ, Bobby Flay. His
Steamers in Red Chile Pesto Broth is something I did a twist on in the past–it’s delicious. It’s not difficult to make and it looks elegant if you arrange it with a little care when serving. I think you’ll agree the Asian flavors are there, you could opt for slightly less heat perhaps (use less serrano). Very little less if you go that route, however.
1 lb mussels
1/2 cup olive oil
1 tbsp olive oil
1 shallot, chopped
2 tbsp roasted garlic
1 tbsp grated ginger
1 12oz can beer
1/3 cup lime juice
1/2 tsp chinese five spice
1 tbsp soy sauce
1/4 cup serrano peppers, minced
Add all ingredients except mussels into a saute pan. Simmer over medium heat for 30 minutes, stirring occasionally.
Rinse mussels thoroughly. Raise heat of broth to bring it to a low boil. Add mussels, cover and allow them to cook for a few minutes until the mussel shells are open. Discard all mussels which do not fully open. Serve a few mussels and a few spoonfuls of broth. My suggestion is to serve it over rice.
Today I’ve got a real treat for you–a “standing” pork rib roast. Is this the same cut as a beef “standing rib roast”, with the distinction of it oinking instead of mooing? Yes, it is! You can find these also will, on the larger sizes (more ribs) be called “crown roast” (once again, regardless whether beef or pork). The crown roast is sliced and tied in a hoop and they make a very decorative presentation. I, however, want to actually serve bone-in chops, not actually do any table carving.
The rib roast recipe yielded 5 very large and juicy chops. The roast I bought weighed in at just under 4 pounds. You can easily scale up your rub and sauce recipes to make this feed a lot of people. I wouldn’t cook this meat to over 160 degrees and consider it may rise some when resting. I’ve heard many people complain about pork versus beef, because it’s not as juicy or flavorful in their experience. It shocks someone when they’re finally served a piece that missed the sorting bin for the shoe leather plant. Probably Big Beef trumping up some bad PR for old Porky, it turns out people have been overcooking their pork for years. It may be “the other white meat”, but a little pink is ok in my book. Cook it how you’re comfortable though.
But enough of my banter, continue to the recipe…click here!
