Spicy Honey Glazed Baby Pork Ribs Wolfgang Puck Recipes

SPICY HONEY-GLAZED BABY PORK RIBS (WOLFGANG PUCK)

Steps:

• In a bowl, mix together the ingredients except for the ribs. Place the ribs in a container large enough to hold them, one slab on top of another, and pour the marinade over the meat. Cover and let it marinate in the refrigerator overnight.
• Preheat the oven to 300°F and pour half the marinade in a baking pan. Add the ribs and bake turning frequently for the next 2 hours or until the meat is tender.
• Under a preheated broiler or on a wood fired grill, glaze ribs for 3-4 minutes per side. Watch carefully to avoid burning.
• Remove ribs and cut each side into individual pieces. Arrange overlapping on plates or on a platter and spoon the warm marinade over the meat.

BACON-WRAPPED MEATLOAF (WOLFGANG PUCK)

Steps:

• In large skillet over medium heat heat olive oil and saute onions until translucent (about 8 minutes).
• Add mushrooms and garlic and cook (medium high heat) 3-5 minutes.
• Stir in cream, oregano, thyme, salt and pepper. Bring to a boil, then reduce heat and simmer about 5 minutes. Transfer to large bowl and let cool.
• Mix beef, pork and veal; stir in egg and mix well. Add cream mixture and combine well. It will look a bit too liquid, but it is just fine.
• Position 9" x 5" x 2 1/2" loaf pan with short side facing you. Line bottom and sides of pan with bacon, placing them parallel to the short end, slightly overlaping each other (their ends will hang over the edge).
• Put meat mixture in pan and smooth top. Fold bacon striips over the meat, enclosing it completely.
• Place loaf pan in the center of a roasting pan. Fill roasting pan half way up with boiling water. Cover both pans with aluminum paper.
• Carefully place pans in middle shelf of hot oven (400 F) and bake 1 hour. Remove foil and bake until instant thermometer inserted in center of meatloaf registers 165 F (about 30 minutes more). (at this stage I unmold the meatloaf and bake it uncovered, because I like crispy bacon.).
• Remove pan of meatloaf from oven and let rest 10 minutes. Pour juices from pan into sauceboat.
• Cut loaf into 8 slices, taking care to cut bacon completely. Drizzle with pan juices.

PORK BACK RIBS WITH SPICY DIPPING SAUCE

Steps:

• Sprinkle the ribs all over with the rub and rub in well with your hands. Cover and refrigerate for 1 hour, up to overnight.
• Make sure the racks of the grill are set so they are 6-inches above the fire. Preheat the grill to high. When the grill is hot, turn off 1 side, or push the coals to 1 side. Place the ribs, fattier side down, on the cooler side of the grill and close the cover. Cook until browned, about 20 minutes. Turn the ribs over and continue to cook until the bones wiggle easily when twisted, about 1 1/2 hours, turning every 20 minutes or so.
• Remove from the grill and let rest for 10 minutes before slicing.
• Make the Spicy Dipping Sauce: In a small bowl, combine the vinegar, honey, jalapeno, oregano, and salt and whisk well. Pour into a decorative bowl.
• Slice the ribs into desired size and serve with the Spicy Dipping Sauce.
• Mix all ingredients together and stir well.

WIENERSCHNITZLE ALA WOLFGANG PUCK

Steps:

• Preheat oil to 375 degrees F. in a heavy, deep saucepan.
• Beat eggs with 2 T water to make an egg wash.
• To prepare Wienerschnitzle:.
• Pound out the cutlets if necessary.
• Season the veal cutlets with salt and pepper.
• Score the coat the veal cutlets with four shallow knife cuts in a cross-hatch pattern to help prevent curling while cooking.
• Dredge in flour. Dip in egg wash. Coat with crushed panko crumbs. *You may need more flour and panko crumbs.
• Deep fry about 2-3 minutes PER SIDE, or until golden brown and cooked through. Transfer to paper towels to drain. Replenish oil as necessary.
• My notes:.
• Panko (Japanese) bread crumbs can be found in the Asian aisle/ market to often times with "regular" bread crumbs. I highly recommend using panko. They are lighter & much crunchier than standard bread crumbs. To crush, pour them in the food processor and give a quick whirl or in a ziploc bag and run over them with a rolling pin.
• I would recommend slicing each cutlet in half to ease in cooking.
• The cutlets should be sliced very thinly. If not you may have to use a meat mallet to tenderize and pound flatter.
• I serve with basmati rice, lemon wedges and recipe#390832.

NIF'S LAST MINUTE RIBS OR PORK RIBLETS

Steps:

• In a large pot, bring enough water to cover the ribs to a gentle boil. Add salt, pepper, whole garlic cloves and bay leaves to the water. Meanwhile remove the silver skin from the back of the racks and cut rib racks in half. Add ribs to water. Boil for 30 minutes and strain.
• Preheat oven to 350°F.
• Cut rib racks into individual ribs and place in a baking pan lined with tin foil, for easier clean up. Sprinkle ribs with seasoning and toss. ***If you are using a salty seasoning, be careful not to use too much and don't use salt at the end. Cover with foil. Bake for 30 minutes.
• Meanwhile, place a wire rack on a cookie sheet. I lined the sheet with tin foil as well. Place ribs on the rack.
• Broil ribs until they are medium brown. In my oven, they are done after 4 minutes under a high broil setting. If you have time, you can turn them over and broil the other side. Sprinkle with freshly ground sea salt and pepper to taste. Do not add the salt if your seasoning is salty.
• Make sure you taste them! I added more of my dry rub seasoning at this point because they needed a bit more flavour.

SPICED HONEY-GLAZED RIBS

Steps:

• Preheat the oven to 325˚ and set a wire rack on a rimmed baking sheet.
• Put the cumin and coriander seeds in a resealable plastic bag and crush with a heavy skillet. Transfer to a bowl and add the brown sugar, paprika and red pepper flakes. Season the ribs generously with salt and pepper, rub all over with the vegetable oil, then rub all over with the spice mixture, pressing to adhere. Transfer the ribs meat-side up to the rack.
• Stir together the honey and vinegar in a small bowl. Bake the ribs, rotating the baking sheet after 45 minutes, until well browned, 1 hour 30 minutes to 1 hour 45 minutes. Brush half of the honey mixture on both sides of the ribs and bake 15 more minutes, then brush with the remaining honey mixture and continue baking until the ribs are deeply browned and tender, about 15 more minutes. Transfer the ribs to a cutting board and let cool slightly before carving.

TIRAMISU ALA WOLFGANG PUCK

Steps:

• Ladyfingers:
• Preheat oven to 350 degrees F.
• Butter a 12 by 16-inch baking tray. Line with parchment paper and brush again with butter.
• In a mixing bowl, whip the egg yolks with 1/4 cup sugar until ribbony and light in color. Reserve. In another mixing bowl, whip the egg whites to soft peaks. Slowly add the remaining 1/4 cup sugar and continue to whip to medium peaks.
• Sift the flour again. With a rubber spatula, fold half of the flour mixture into the yolk mixture. Fold in 1/2 of the egg white mixture. Then fold in the remaining 1/2 flour mixture. Lastly, fold in the remaining 1/2 egg white mixture.
• Pour the batter into prepared baking tray and with an offset spatula, carefully spreading the batter to fill the tray.
• Bake for 12 to 15 minutes until done and golden in color. Remove from the oven and allow to cool to room temperature. Use as needed.
• This can be made up to 2 weeks in advanced, wrapped in plastic wrap and foil and stored in the freezer.
• Mascarpone Cream:
• In a medium bowl, whisk together the egg yolks and sugar. Add the Marsala and brandy. Place over a double-boiler and cook until mixture reaches 160 degrees F. Continue to cook mixture for another 5 minutes, until the mixture resembles a thick paste (this is a sabayon).
• Remove from the double-boiler and cool mixture over ice bath, until room temperature.
• Whip the mascarpone cheese to soft peaks. Fold into the cooled sabayon until well incorporated.
• Use as layers in the tiramisu or as needed. Can be made up to 4 hours ahead.
• Espresso Syrup:
• Brew fresh espresso. To 1 cup of hot espresso, add the brown sugar, sugar, lemon juice and vanilla extract. Stir until dissolved.
• Assembly:
• Divide the sheet of ladyfinger into 2 (8 by 10-inch) sheets. Divide espresso syrup into 2 portions. Divide the mascarpone cream into 3 portions.
• To assemble, spread the first portion of the mascarpone cream at the bottom of a deep (8 by 10-inch) mold topped with 1 sheet of ladyfinger.
• Pour 1 portion of espresso syrup on to layer of ladyfinger until soaked. Repeat process. Lastly, top with the remaining mascarpone cream and cover with grated chocolate.
• Cover mold and refrigerate at least 2 hours before serving.