Text 7873, 91 rader
Skriven 2011-03-01 04:42:00 av Dave Drum (1:124/311)
Ärende: Gourmet 1010
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mixed Grill w/Sweet & Spicy Bourbon Sauce
 Categories: Beef, Pork, Poultry, Booze, Chilies
      Yield: 8 servings
 
MMMMM--------------------------MARINADE-------------------------------
  1 1/4 c  (packed) dark brown sugar
     18 cl Garlic; peeled, pressed
      1 c  Light molasses
    3/4 c  Tamari soy sauce
      6 tb Unseasoned rice vinegar
      3 tb Chilli spice
      2 tb Chopped peeled fresh ginger
      1 tb (or more) sriracha sauce
    3/4 ts Coarse kosher salt
      9    Green onions; chopped

MMMMM---------------------------MEATS--------------------------------
      5 lb (2 racks) meaty baby back
           - pork ribs
      4 lb (8 ribs) meaty beef short
           - ribs; top membranes
           - trimmed
      8    Chicken thighs w/skin,
           - bones
      1 c  Beef broth
      2 tb Bourbon
           Oil spray
 
  Ingredient info: Look for tamari at supermarkets and natural
  foods stores. Sriracha can be found in the asian foods
  section of supermarkets and at asian markets.
  
  For marinade: Place sugar, next 8 ingredients, and 1 1/2
  teaspoons freshly ground black pepper in large bowl. Whisk
  until salt dissolves. Mix in green onions.
  
  For meats: Sprinkle pork, beef, and chicken on all sides
  very lightly with coarse salt and pepper. Let stand 30
  minutes. Arrange pork rib racks in single layer on large
  rimmed baking sheet. Arrange beef short ribs in single layer
  in 13 x 9 x 2-inch metal baking pan. Arrange chicken in
  another 13 x 9 x 2-inch metal baking pan. Pour 3/4 cup
  marinade each over pork, beef, and chicken; turn to coat.
  Marinate 1 hour at room temperature. Cover, chill, and
  reserve remaining marinade for grilling.
  
  Position 1 rack in top third and 1 rack in bottom third of
  oven and preheat to 350øF/175øC. Add beef broth to pan with
  short ribs; turn ribs, meat side down, in broth. Cover pork,
  beef, and chicken pans tightly with foil. Place pork on
  lower rack. Place beef and chicken on upper rack. Bake pork
  and chicken until tender, about 45 minutes. Remove both from
  oven; open foil. Continue to bake beef until tender, about 1
  1/4 hours longer (2 hours total). Remove from oven; open
  foil.
  
  Pour pan juices from pork, beef, and chicken into medium
  saucepan. Spoon off fat. Boil until reduced to scant 2 cups
  sauce, 25 to 30 minutes. Add bourbon; return sauce to boil,
  then remove from heat. Season with salt, pepper, and more
  hot chili sauce, if desired.
  
  DO AHEAD: Can be made 2 hours ahead. Let stand at room
  temperature. Rewarm before serving.
  
  Coat grill racks with nonstick spray and prepare barbecue
  (medium-high heat). Cut pork racks between bones into ribs.
  Brush all meat with some of reserved marinade. Grill pork,
  beef, and chicken until slightly charred, brushing with more
  marinade and turning occasionally, 12 to 15 minutes.
  
  Mound pork, beef, and chicken on platter. Pass bourbon sauce
  alongside
  
  by Kate and Mike Higgins
  
  Bon Appétit | January 2011
  
  Yield: Makes 8 servings
  
  MM Format by Dave Drum - 08 January 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Yo Mama like the Stay Puffed Marshmallow Man everybody gets a piece
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