Buttermilk Bread

http://breadbaking.about.com/od/yeastbreads/r/bttrmlk.htm

The buttermilk in this bread recipe gives the bread a rich texture and buttery flavor. You can use either fresh buttermilk or buttermilk powder. The rich taste is the same for either type of buttermilk. If you can’t get a hold of buttermilk, mix one tablespoon of vinegar or lemon with one cup milk.

Prep Time: 3 hours

Cook Time: 45 minutes

Total Time: 3 hours, 45 minutes

Ingredients:

• 1 cup water
• 3 tbsp butter
• 1/2 cup warm water
• 1 package active dry yeast
• 1 cup buttermilk or 1 cup water and 4 tbsp buttermilk powder
• 2 tbsp honey
• 1 tbsp sugar
• 1 tbsp salt
• 1/2 tsp apple cider vinegar
• 6 cups bread flour

Preparation:

1. In small saucepan, heat 1 cup water and 3 tbsp butter over medium heat until butter is melted. Remove from heat and allow to cool until warm.
2. In small bowl, add 1/2 cup warm water and the dry yeast. Stir yeast until it is dissolved. Set bowl aside and continue with the next step.
3. In large bowl, mix buttermilk, honey, sugar, salt, and vinegar. When the butter water is warml to the touch, pour into large bowl. Add yeast water.
4. Begin adding bread flour one cup at a time. When the dough is too stiff to mix with the wooden spoon, about 5 cups, turn out onto a floured board.
5. Knead in the remaining flour until the dough is firm and smooth. Put dough in a buttered bowl and flip dough so that the top of it is lightly buttered. Cover and let rise until double in size, about 45 to 60 minutes.
6. Punch down dough and turn out onto floured board. Knead bubbles out of dough. Divide dough into to equal halves.
7. Preheat oven 375 degrees F. Form dough into two loaves. Place in buttered bread pans. Cover and let rise until double in size, about 30 to 45 minutes.
8. Melt 1 tbsp of butter. Brush butter on to bread tops. Using a sharp knife, make three light slashes across the bread tops. Place in oven and bake for 45 minutes or until golden brown. Remove from pans and let cool on a rack or dishtowel.

Oven Slow Cooked Ribs

1. Preheat oven to 225 degrees.
2. Season your ribs with Dale's marinade, your favorite rib rub, grill seasoning, or simply salt and pepper.
3. Place ribs, meat side down, in baking dishes.
4. Cover the baking dishes with aluminum foil and place in the oven.
5. If you are using small baby back ribs, take out after 3.5 hours. If you are using regular baby back or St. Louis style ribs, then take out after 4 hours.
6. Drain off the drippings. Flip the ribs over using two spatulas (and an extra set of hands if you have them) so the meat side is up. Be careful, as they may be so tender they fall apart.
7. Put a layer of BBQ sauce on the ribs and return to the oven uncovered for an additional 20-30 minutes.
8. Remove from oven and serve them up with a side of potato salad and some baked beans.
    
   Source: http://www.food.com/recipe/low-slow-oven-baked-ribs-super-simple-303245

How to Cook Ribs in the Oven

1. Prepare the ribs by removing the membrane which still may be on the underside of the rib cage and then seasoning them to your own liking. Garlic, pepper, salt,
2. Place heavy duty aluminum foil in a rectangular metal baking pan, with enough hanging over the edges to fold over and cover the pan while the meat is cooking. The pan should have at least two inch sides, and be large enough for all the meat to fit in one layer. Stacking the meat will cause it to cook unevenly, and very thick layers may result in some of the meat not being cooked thoroughly. 
3. Put water in the bottom of the pan, enough to give it a depth of one fourth inch. The water will create steam to keep the meat moist, while keeping the bottom of the pan and foil from scorching. This also reduces the actual temperature in the tent you'll create with the foil.
4. Place the ribs in the pan with the arch of the ribs up, so that you cannot see the bones as well.
5. Form a tent with aluminum foil over the meat.
6. Bake in a preheated oven at 325 degrees (F) for about an hour, with the ribs covered.
7. Remove the pan from the oven, and unfold the foil, then return to the oven, raise the temperature to 375 degrees and allow to cook 10 to 15 more minutes. This will allow the ribs to brown and will cook off some of the juices in the pan.
8. Remove and serve.

Source: http://www.wikihow.com/Cook-Ribs-in-the-Oven

Kansas City Rib Rub

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By Derrick Riches, About.com Guide

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• barbecue rub recipes
• rib rubs
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Kansas City Rib Rub

Regarding BBQ Inc.

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In Kansas City they know BBQ ribs. This is the barbecue rub recipe for traditional Kansas City-Style Ribs. Finish these ribs off with a good barbecue sauce and you'll have a fantastic meal.

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: Makes a little more than 1 cup

Ingredients:

• 1/2 cup brown sugar
• 1/4 cup paprika
• 1 tablespoon black pepper
• 1 tablespoon salt
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne

Preparation:

Combine all ingredients together and transfer to an air tight container. Maybe stored up to six months.

Preheat Oven to 225 degrees. Cook for 4.5 to 5 hrs.

Cocoa Chile Pork Ribs

Recipe: Cocoa Chile Pork Ribs

Exciting New Flavors For Barbecue

Recipe and images courtesy of McCormick & Company. All rights reserved. Additional material © Copyright 2005- 2009 Lifestyle Direct, Inc. All rights reserved. Other images are the copyright of their respective owners.

Chile and cocoa is popular flavor combination of ancient Mesoamerica. The Mayas and Aztecs, who were the original cultivators of cacao tree that provides us with cocoa and chocolate, only knew cacao in its beverage form. They flavored their tepid cocoa beverage with chiles and other spices (it didn’t become hot cocoa until it was brought back to Spain by the Conquistadors). Today, the combination of chile and cocoa flavors works in everything from barbecue to ice cream to, yes, chocolate bars and hot chocolate, delivering complex heat, depth, dimension and richness. Try these Cocoa Chile Pork Ribs. The pairing of chipotle’s heat and smokiness with cocoa’s bitterness adds up to a rich, smoky-sweet rub for barbecue pork ribs. The chile and cocoa combination is one of McCormick’s 10 flavor trends for 2008. Take a look at the other flavor trends.

Ingredients

• 1/4 cup firmly-packed brown sugar
• 2 tablespoons unsweetened cocoa powder
• 2 teaspoons garlic salt
• 1-1/2 teaspoons chipotle chile pepper powder
• 1/2 teaspoon cinnamon
• 3 pounds pork baby back ribs
• 1/4 cup apple juice
• 2 tablespoons tomato paste

Preparation

1. Preheat oven to 375°F. Mix sugar, cocoa powder, garlic salt, chipotle chili pepper powder and cinnamon in small bowl. Reserve 1 tablespoon spice mixture for basting sauce. Rub remaining spice mixture on ribs until well coated. Place ribs in single layer on foil-lined roasting pan. Cover with foil.
2. Bake 1 hour or until meat starts to pull away from bones. Meanwhile, for basting sauce, mix apple juice, tomato paste and reserved 1 tablespoon spice mixture in small bowl.
3. Grill ribs over medium-high heat 1 to 2 minutes per side or until heated through and evenly browned, brushing with basting sauce.

Makes 6 servings.

Basic Crepes

Basic Crepes

Submitted by: JENNYC819

"Here is a simple but delicious crepe batter which can be made in minutes. It's made from ingredients that everyone has on hand."

Original Recipe Yields 8 crepes

Ingredients

• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 1/4 teaspoon salt
• 2 tablespoons butter, melted

Directions

1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Traditional Kim Chi Recipe

Traditional Kim Chi Recipe

By Dr. Ben Kim
DrBenKim.com

Ingredients:

Napa cabbage - approximately one pound
4 cups of cold water
3 tablespoons of sea salt
1 tablespoon of fresh garlic, finely chopped
1 tablespoon of fresh ginger, finely chopped
1 tablespoon of fresh green onions (scallions), finely chopped
1 teaspoon of dried red chili pepper flakes (more if you like things spicy, less if you don't)
1 1/2 to 2 teaspoons of sugar

Directions:

Separate and wash cabbage leaves. Sprinkle 2 tablespoons of sea or kosher salt evenly on cabbage leaves. Place salted cabbage leaves in a large bowl, add 4 cups of cold water, cover with plastic wrap, and place in refrigerator overnight. Be sure that water covers all cabbage leaves - place a plate or other heavy object on top of leaves to ensure that they stay covered with water.

The next day, pour off water and thoroughly rinse cabbage leaves. You can shake them gently in the sink to remove excess moisture.

Place cabbage leaves back into large bowl and add garlic, green onion or scallions, ginger, dried red chili flakes, sugar, and 1 tablespoon of salt. Use your hands to rub seasoning evenly into all cabbage leaves. Be sure to use gloves to do this, otherwise, your hands will burn from the chili flakes. If you are pressed for time, mix seasoning ingredients with about a cup of warm water before adding them to cabbage to allow for easier distribution on cabbage leaves.

Transfer seasoned cabbage leaves into a large glass bottle. Be sure to use firm pressure with your hands to push down on cabbage leaves as they stack up inside the bottle. Transfer any liquid that accumulated during the mixing process into the bottle as well - it will become kim chi brine. Some liquid will also come out of the cabbage leaves as you press down on them as they are stacked in the bottle.

Leave about 2 inches of room at the top of the bottle before capping it tightly with a lid. Allow bottle of kim chi to sit at room temperature for 2-3 days.

Your kim chi is now ready to eat. Use scissors or a knife and cutting board to cut cabbage leaves into 2 inch pieces before serving as a side dish to a bowl of rice, soup, and perhaps a piece of fish. Refrigerate remaining kim chi and take out small portions right before meals. The refrigerated kim chi will continue to ferment slowly in the refrigerator over time, becoming more sour and flavorful with each passing day. So long as you use clean utensils to take out small portions, it will keep for up to a month in your refrigerator.

Kim chi, Korean miso soup, a bowl of rice, and some dried anchovies are a typical Korean meal - high in omega-3 fatty acids and friendly bacteria.