Showing posts with label back. Show all posts
Showing posts with label back. Show all posts
Saturday, March 22, 2014
Italian Rice Croquettes aka Rice Balls aka Arancini – Back by Popular Demand… Aunt Angela and Uncle Bill D’Arduini!
There isn’t much to add anyway; what you see is what you get. This great appetizer was filmed at a recent family dinner at my Aunt Angela and Uncle Billy D’Arduini’s, and if they sound familiar, they should! They’ve been featured on the blog numerous times; in such smash hit recipes as, Cabbage Rolls, Chicken D’Arduini, and Homemade Pasta.
You can definitely do this recipe completely vegetarian, by skipping the giblets, or switch those out for almost any other cooked meat. Sausage, prosciutto, or ham are just a few of the many options.
When it comes to the rice, we used a standard long rain, and went with a 2 parts water to 1 part rice ratio. You want fully hydrated and completely cooked grain. Al dente rice is not going to work here. Slightly overcooked is not a problem.
Anyway, Id like to thank Aunt Angela and Uncle Bill for sharing their recipe, and I hope you can give it a try soon. It would be a great addition to any party menu. Enjoy!
Ingredients:
*Sorry, I never found out how many this makes, but I’m guessing about 70-80
2 pounds cooked chicken giblets (gizzards and hearts)
2 cups rice cooked in 4 cups salted water
2 cups grated Parmesan cheese
2 tbsp parsley, optional
1/4 cup breadcrumbs
2 large eggs
1/2 cup marinara sauce
salt and pepper to taste
plain breadcrumbs, as needed
vegetable oil for frying
lemon wedges
Saturday, February 15, 2014
SANDRAS ORIGINAL ORANGE PINEAPPLE BABY BACK RIBS
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| My husband and I agree that these are the absolute best ribs weve ever made... |
Servings: (4 to 6)
Prep: 10 Mins. |
3 hrs. 45 Mins.
INGREDIENTS:
***Baby Back Ribs:
3 racks pork baby back ribs
1 teaspoon garlic powder
1 teaspoon onion powder
kosher salt and freshly ground pepper, to taste
***Marinade:
2 cups orange/pineapple juice -- (I use Tropicana)
2 (1.06-oz.) pkts. dry teriyaki marinade mix
1 teaspoon freshly grated ginger
2 teaspoons smoked paprika
***Sauce:
1-1/2 cups pineapple/orange juice
1-1/2 cups prepared barbecue sauce (I used Bull’s-Eye Original)
METHOD:
Remove thin silver membrane from the back of ribs (I use clean pliers). Place ribs in a large pot of water just enough to cover ribs, and sprinkle with garlic powder, onion powder, and kosher salt and freshly ground pepper, to taste. Bring to boil, reduce heat and cover to simmer for 1 hour. Remove ribs, and let cool for 15 minutes.
Meanwhile, in a bowl combine 2 cups orange/pineapple juice, both packets of teriyaki mix, 1 teaspoon freshly grated ginger, and smoked paprika. Pour marinade mixture over ribs in a non-reactive shallow pan. Cover and let marinate at room temperature for 1 hour.
Preheat oven to 350 degrees (or with grill youll be using in-direct heat).
Remove ribs from marinade mixture, but do not discard marinade. Place ribs on rack of shallow broiling pan lined with foil (meat side up). Cover tightly with foil, and bake for 1 hour (or do so over in-direct heat on a covered grill).
While ribs are baking/grilling, make the sauce by first adding the rib marinade to a small saucepan. Bring to a boil for 5 minutes over high heat. Reduce heat to medium and add 1-1/2 cups orange/pineapple juice, and 1-1/2 cups barbecue sauce. Simmer, uncovered, for 15 minutes to reduce sauce; remove from heat. Pour half of the sauce into small bowl for basting ribs while cooking. Reserve the other half separately for serving in the covered sauce pan.
Remove ribs from oven, uncover, and carefully baste with the designated sauce in the bowl, and continue baking/grilling, uncovered, for 30 minutes longer; turning and brushing half way with the designated sauce. Cut ribs into serving portions and place on a platter, along with other designated sauce from saucepan that has been reheated and poured into a small bowl for dipping. ~ Enjoy!
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Tips: Serve with grilled corn on the cob, coleslaw, or potato salad, baked beans, and warm and crusty bread. Also, at times we use the BBQ grill over indirect heat in the same method as for the oven (while still boiling, and then marinating the ribs for the same amount of time listed). Further, it will cut your prep time immensely if you boil and marinate the ribs the morning or night before you anticipate baking/grilling them.
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