Cookin' with Carol recipes on NBC5 - September 2004
Serves 4
Enjoy the Labor Day weekend with a zesty barbecue!
1
tablespoon coriander seeds
1
tablespoon chili powder
1
tablespoon dried thyme
2
teaspoons garlic powder
2
teaspoons ground cumin
1/2
teaspoon black pepper
1/2
teaspoon salt
2
1/2 pounds pork spareribs
2
tablespoons liquid barbecue smoke
1
cup barbecue sauce
Preheat oven to 450° F. Crush coriander seeds in a mortar and pestle or with the flat side of a meat mallet. In a small bowl, combine crushed coriander seeds, chili powder, thyme, garlic powder, cumin, black pepper, and salt. Rub mixture on both sides of the ribs. Place ribs in a large foil cooking bag (you may need to cut the rib slab in half crosswise into two sections to fit into bag) and pour liquid smoke inside bag. Seal bag and place on a rimmed baking sheet. Bake for 1 hour, or until ribs are tender. If desired, you can cut the top portion of the bag revealing the ribs (after they have baked for 1 hour) and continue to bake for 10 to 15 minutes to brown the top. To serve, remove ribs from bag and brush with warmed barbecue sauce. Serve the rest of the sauce on the side and provide plenty of napkins!
Notes:
You can place the bag of ribs on a grill, over medium heat, and cook for 45 to 60 minutes, until tender, plus 10 to 15 additional minutes (with the top portion of the bag removed) to brown the ribs, if desired.
(Air Date: September 4, 2004)
Serves 10 to 12
Celebrate the summer squash harvest with this deliciously delightful zucchini bread.
2
small zucchini, ends trimmed
1
1/2 cups flour
1
cup sugar
1/2
cup walnuts
1/2
cup vegetable oil
1
large egg
2
teaspoons ground cinnamon
1
teaspoon vanilla extract
1/2
teaspoon ground nutmeg
1/2
teaspoon baking soda
1/2
teaspoon salt
1/4
teaspoon baking powder
Preheat oven to 350° F. Fit a food processor work bowl with the shredding disk. Shred zucchini using slight pressure. Remove the shredding disk, leave zucchini in the work bowl, and fit the work bowl with the metal blade. Add all remaining ingredients and process for about 5 seconds. Remove cover and scrape down the sides with a spatula. Pulse the food processor 2 to 3 times, until mixture is just combined---don't over-mix. Pour batter into a lightly greased and floured 9-inch baking pan. (When pouring, make sure to hold the blade in the work bowl by placing your finger through the hole in the bottom of the bowl/blade.) Bake zucchini bread at 350° F for 50 to 60 minutes, or until a knife inserted into the center comes out clean. Allow bread to cool in the pan for 10 minutes, then remove and allow to cool thoroughly on a wire rack. Refrigerate, freeze, or serve with butter.
Notes:
You can shred the zucchini by hand and mix this batter with a heavy spoon or electric mixer if you prefer.
(Air Date: September 11, 2004)
Serves 4
Huevos Rancheros (Spanish for “ranch-style eggs”) is a tasty Southwest breakfast treat to enjoy during the weekend with family.
3
teaspoons olive oil, divided use
1/2
onion, finely chopped
1
clove garlic, minced
2
tomatoes, peeled and chopped
2
tablespoons canned chopped green chiles
1
tablespoon chopped fresh cilantro
1/4
teaspoon ground cumin
4
eggs
4
corn tortillas, warmed
1/2
cup shredded cheddar cheese
Heat a medium skillet over medium heat. Add 1 teaspoon olive oil and swirl to coat pan. Add onion and garlic and sauté for 3 to 4 minutes, or until onions are tender. Add tomatoes, green chiles, cilantro, and cumin (and salt and pepper to taste, if desired), and simmer on medium-low for 10 to 15 minutes. Heat remaining 2 teaspoons of olive oil in a nonstick skillet. Fry eggs on both sides on medium heat until desire doneness is reached. Remove from pan. To serve, place one tortilla in the middle of a dinner plate. Place one fried egg on top of tortilla, spoon some of the sauce on top, and sprinkle with 2 tablespoons shredded cheese. Repeat with remaining tortillas, eggs, sauce, and cheese.
(Air Date: September 18, 2004)
Serves 8
The
tempting aroma of homemade applesauce is especially comforting in autumn. This
grand, yet easy version uses ingredients that are easy to find and usually
readily available in most home pantries.
4
apples, peeled, cored and diced
1
teaspoon orange zest
1/4
cup orange juice
1/4
cup light brown sugar
1
cinnamon stick (or 1/2 teaspoon ground cinnamon)
1
teaspoon vanilla extract
1/8
teaspoon grated nutmeg
Place
all ingredients in a medium saucepan and stir to combine. Bring mixture to a
simmer over medium-high heat, then reduce heat to medium-low and simmer,
partially covered, for 10 to 15 minutes, or until apples are soft. Remove
cinnamon stick, turn off heat, and mash apples using a potato masher (in the pan
or in a bowl). Serve warm or chilled, sprinkled with ground cinnamon, if
desired.
Notes:
Use any variety of baking apples you prefer for homemade applesauce, such as Braeburn, Cortland, Fuji, Gala, Golden Delicious, or Granny Smith. Avoid using Red Delicious or McIntosh apples since these don’t hold up well to lengthy cooking.
(Air Date: September 25, 2004)