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boneless baby back ribs - how to cook in oven

Thx Tommy, they are definitely not as thickly cut as country style ribs and don't have the same amount of fat marbled throughout.

I wasn't sure though, since they were boneless if the cooking time should be as long as bone in.

I will cook like I do my usual baby backs in the oven, wrapped in foil for about an hour with a some lemons and onion on top with a drizzle of apple juice and then unwrapped for 45 mins while basting with sauce.

I am yet to delve into being a real rib cooker as in smoking them, but the more I read about the methods of smoking the more comfortable I am with thinking I can do it. I worry about oversmoking though, I tend to overdo stuff like that thinking more is better.

Jul 13, 2010
yesidid in Home Cooking

boneless baby back ribs - how to cook in oven

I bought them from Albertsons, and on the label it says boneless baby back ribs. There are sections cut vertically but not all the way through the meat.

So if it is just a marketing ploy and it's really pork loin cut in half lenghtwise, I will just cook it the same as pork loin.

I did wonder as to how they got the bones out and maintain the shape so well. Thanks everyone!

Jul 13, 2010
yesidid in Home Cooking

boneless baby back ribs - how to cook in oven

I bought a rack of boneless baby back ribs.

Would the oven cooking temp be lower and less time than bone in ribs? I usually do bone ribs at 350 for a couple hours, but I don't want to dry these boneless ones out.

Also I'd love to hear lots of ways everyone here cooks their ribs and with what sauces.

Thank you in advance!

Jul 12, 2010
yesidid in Home Cooking

Dinner idea's to make for a friend in need

Your poor friend, thank goodness she didn't break more than her femur and a torn acl.

Anyway this shouts comfort food. Does her and her hubby have dietary restrictions, as are they vegan or have allergies?

Baked pastas are always good, lasagna, baked ziti or rigatoni with meat sauce, stuffed cannelloni. Dinners along the lines of that or casseroles could be good because you could make them at your home and then take them over to be reheated. Maybe make some salads also.

Sweet stuff too, chocolate chip cookies, brownies.

Mar 12, 2010
yesidid in Home Cooking

Picky, allergic, downer friends for St. Patrick's Day. Help.

Well first I give sympathy. First off don't give up on corned beef and cabbage, it's so simple to prepare and your guests who like that type of food will LOVE it.

since there is so much difference in what your guests can eat maybe adding a shepherd's pie to go along with the corned beef and cabbage could be good. Or an irish stew, if you make it the night before the omission of onions and garlic might not be so noticeable in flavor. If yo make the stew with beef adding guiness and letting it sit overnight makes it have a really nice depth with malty flavor. Add some irish soda bread and potato rolls and you are good to go

What about dessert, like an irish cream bread pudding or and irish cream cheesecake? that would top it off well.

Mar 11, 2010
yesidid in Home Cooking

need ideas for using sundried tomatoes in oil

Thank you all for your responses, I've got some great ideas now. I never thought of using sundried tomtoes in a omelet or frittata for one but it sounds like something I'd like.

All the suggestions here sound great and everyone here has shared some unique ways I wouldn't think of using the sundried tomatoes. Looks like the weekned will be a sundried tomato extravaganza (I don't mind having the same ingredient in different meals throughout the day) so I think I can make a good dent in the jar I bought.

Thanks again everyone!

Feb 19, 2010
yesidid in Home Cooking

need ideas for using sundried tomatoes in oil

I got sundried tomatoes coming out the patootie!!!

I broke down and just had to have this giant jar of sundried tomatoes in oil from costco. It has now been sitting in my fridge for two weeks with only a handful used and a big void e in my head of ideas to use them. Note that when I bought this huge jar for a 2 person family I justified by telling myself I could think of a myriad of ways to used them.

l've searched online and there are lots of recipes but I'd like to hear some tried and true ideas and recipes from all the houndies on here. Anything and everything.

Unfortuantely my rotund beagle who has quite the adventurous palate doesn't care for sundried tomatoes in their basic form so I can't pass them off on him. He did a good job on the leftover beef tenderloin tonight though.

Also how long can I store the jar of sundried tomatoes in oil in the fridge? Or will I having to go on a binge for the next week because I hate throwing out food. (The jar's been open in the fridge for two weeks now_

Feb 18, 2010
yesidid in Home Cooking

Olympics theme dinner!

That is a nice suggestion about having dishes from more overlooked countries, but I'd be stymied with trying to come up with anything from the Countries listed above.

Feb 09, 2010
yesidid in Home Cooking

Olympics theme dinner!

Darn it I forgot to mention the seafood too, Definitely oysters, mussels, clams and scallops. So maybe a cheesey baked oyster, steamed mussels and clams and scallops wrapped in bacon.

Feb 09, 2010
yesidid in Home Cooking

Olympics theme dinner!

Definitely salmon, a hot smoked salmon (not lox) is a British Columbia specialty. I used to love the smoked salmon jerky from Granville Island. Maple syrup is very Canadian so a chicken wing dish with maple syrup in the marinade might not be bad. Poutine is Canadian but definitely more popular in the eastern part of Canada (it's a French Canadian dish) but it is delicious! I miss not being able to get it in the states.

You can also do food themed towards the people that make up Vancouver, Asians (as stated in earlier post) Vancouver was just voted city that has best Chinese food by Conde Nast. The Asian population consists of many Chinese, Japanese and Vietnamese. Also there is a huge East Indian population.

I suggest hot smoked salmon if you want to be authentic to the west coast of Canada. Chinese can be easy too, egg rolls, maybe pick up some dim sum. For Japanese there is sushi as in a california rolls (you can get big trays from Costco). For East Indian samosas are always great. An electic menu with a few dishes from those cultures definitely represents Vancouver.

And as mentioned Bloody Caesars to drink and Nanaimo Bars for dessert (I just had those two on my superbowl menu as I'm the sole Canadian surrounded by Americans)

Have fun with it, get some red and white themed (Canadian flag colors) decorations. I just got my Team Canada jersey in the mail today and I am faithfully watching the torch relay online. My husband thinks I'm nuts but I'm just an ex pat loving watching the Olympics in my hometown!

Happy Eating and Go Team Canada!

Feb 09, 2010
yesidid in Home Cooking

What are you making for the opening of the Winter Olympics?

Yes they are sweet which is why a little piece is highly satisfying. If you don't like buttercream it might not be for you. I am not a big dessert person so I'm not too sure what American buttercream tastes like. I also use a recipe from Joy of Baking for these bars which only uses 2 cups of icing sugar, I've seen some recipes that use 4 cups of icing sugar for the filling.

The Birds custard powder added in the middle filling seems to give it more of a solid custardy type feel, to me anyway.

Feb 06, 2010
yesidid in Home Cooking

What are you making for the opening of the Winter Olympics?

Vancouver has a huge multicultural population. Asian,alot of people from Hong Kong live in Vancouver (Vancouver has the second biggest Chinatown next to San Francisco) Japan, Vietnam. East Indians make a great proportion of the population in Vancouver also, so if you can think of anything good for potluck along those lines. Maybe sushi or something along the lines of butter chicken or a biryani for the East Indian influence.

Definitely salmon as you mentioned, also mussels and oysters are a common seafood found in the waters off of B.C. I don't know how practical those would be for a potluck though.

Would you be interested in taking dessert? I posted a reply on another thread on here about what I'm making for the superbowl and I was making Nanaimo Bars, a canadian bar dessert to give my nod to the Olympics (I lived in Vancouver for 14 years and now live south of Las Vegas but boy do I miss it)

Here is a link for Nanaimo Bars. Nanaimo is a city of off Vancouver Island which is where the name comes from. They take a bit of time to make but they are worth it. http://closetcooking.blogspot.com/200...
Im sure no one at the potluck will be bringing a Canadian dessert and people will love it.

Feb 06, 2010
yesidid in Home Cooking

SUPER BOWL...What's on your menu

cheesecake17 here it is, I've seen alot of other great wing recipes posted on here since yesterday so you have alot of great choices.

Here is the marinade:
1/4 cup hoisin sauce
1/4 cup orange juice
2 tbsp liquid honey
dash sesame oil
dash ground ginger
1 tsp sriracha sauce (more if you like it spicy)

In small saucepan combine sauce ingredients and bring to boil, turn heat to low and simmer for ten minutes till slightly thickened. Remove from heat and cool a little.

2-3 lbs chicken wings, tips cut off and cut between wing and drummette.

Preheat oven to 375 F. Line baking sheet with foil and place oven rack on baking sheet.

Toss wings with sauce in bowl, coating wings completely and place wings on oven rack. Put in oven and bake for 30 mins. After 30 mins pull wings out, toss with sauce again and put back in oven to cook for another 20-30 mins. Check on the wings for doneness, when no pink remains and juices run clear they are done. Total cooking time 50-60 mins.

If you have any sauce left not used on the chicken throw it out. it has been in contact with raw chicken and will make you sick if consumed. (I'm a stickler about throughly cleaning anything that has been in contact with raw chicken)

Feb 04, 2010
yesidid in Home Cooking

SUPER BOWL...What's on your menu

Nanaimo bars are a no bake square made with 3 layers starting at the bottom layer of a mixture of graham cracker crumbs, cocoa powder, coconut and chopped walnuts mixed with butter. Then the center layer is a buttercream like mixture of butter, powdereded icing sugar and custard powder mixed with a little milk (instant vanilla pudding mix can be subbed for the custard powder which can be had to find here in the USA.

then a layer of melted c hocolate is spread over the top and it is chilled till the chocolate is firm. It is sooooo good!

Feb 03, 2010
yesidid in Home Cooking

SUPER BOWL...What's on your menu

cheesecake17

What kind of sauce do you want for the wings? I have a terrific recipe for szechuan wings which is baked wings in a marindade made with hoisin sauce, orange juice, honey, chili paste. I can post recipe if you like,let me know.

Also here's a link to alot of baked wing recipes
http://allrecipes.com/Recipes/Meat-an...

Feb 03, 2010
yesidid in Home Cooking

SUPER BOWL...What's on your menu

Grilled Firecracker Shrimp (pioneer woman recipe, sweet, spicy and addicitve)
Stuffed jalapeno poppers (almost identical to OP recipe)
Baked buffalo wings & baked szechuan wings
Devilled eggs
Potato skins with assorted toppings (bacon, mushrooms, chopped broccoli maybe pulled pork if I feel ambious enough the day before) and maybe a recipe of Guy Fieri's for pulled pork eggrolls

On the lighter side -- cherry tomatoes stuffed with gucamole and veggie tray with ranch dip

Also the usual potato chips with dips and tortillas and salsa. To drink, beer and soda and as a Canadian living in the SW USA I will make Bloody Caesars to drink which is vodka, clamato juice, tabasco and worcstershire sauce in a glass rimmed with celery salt or seasoned salt and garnished with a pickled green bean or celery stalk. It's like a kicked up Bloody Mary but 100 times better.

And another Canadian specialty, Nanaimo Bars. Whenever I make food that is common in Canada but mainly unheard of in the states I am looked upon as a cooking god(dess). Also I like to give a little nod at my superbowl party to the upcoming winter olympics in my hometown vancouver.

Go Saints and Go Team Canada. :)

Feb 03, 2010
yesidid in Home Cooking

What is your Christmas Meal Main Entree?

Three cheese baked oysters, ok maybe it's not the main course but I had to have a good opener. Having lived in Canada most of my life the main course will be turkey once again, along with a spiral cut ham. But boy oh boy are those three cheese baked oysters ever so good.

Also kudos to those who mentioned Boxing Day since no one I know here in the States knows what Boxing Day is. I began to think I was imagining the day myself.

Dec 23, 2009
yesidid in Home Cooking

how to do make ahead pulled pork and need good homemade bbq sauce

That recipe gives some great info and I will do it in the oven because after eyeballing the size of my slow cooker and the big ol' butt, I don't think big ol' butt will fit in the slow cooker.

I've been doing a much more extensive search on the boards here (this website is addictive) and I've been finding alot more info on pulled pork and after scrolling from the last page back of 65 and now at page 16, I've absorbed some good ideas for pulled pork, as well as well as absorbing some good merlot *ahem*

I will cook in oven, reheat in slow cooker and beforehand I'm thinking of brushing a light coating of liquid smoke on the pork,(sacrilege to purists I know), then press on the rub, wrap up snug as a bug in plastic wrap for a day then into the oven.

Once again, thanks chowhounds, as a newbie here I really appreciate the help.

Sep 03, 2009
yesidid in Home Cooking

how to do make ahead pulled pork and need good homemade bbq sauce

thanks for this sauce recipe, I have a bottle of liquid smoke collecting dust in the pantry so I must just try this sauce of yours. If it's good enough to put on pizza it's definitely good enough for me!

Sep 03, 2009
yesidid in Home Cooking

how to do make ahead pulled pork and need good homemade bbq sauce

Thx Jen and Nyleve for your posts. Nyleve your method sounds good, is the butt covered? And what temp do you use. I am going to make some regional sauces I've not tried before like the vinegar sauce and maybe a mustard sauce, on the side so everyone can top the pork to their own tastes.

Myself growing up north of the border only was exposed to the sticky sweet bottled bbq sauces but want to expand my horizons to more authentic style sauces. Thx again for your replys and taking the time to post your recipe/methods.

Sep 03, 2009
yesidid in Home Cooking

how to do make ahead pulled pork and need good homemade bbq sauce

Naco, put in bag and boil it I assume you mean the next day after it's cooked and shredded? Or do you mean when I first cook the butt put it in a bag (eg roasting bag)

Sep 03, 2009
yesidid in Home Cooking

how to do make ahead pulled pork and need good homemade bbq sauce

Would it be ok to do pulled pork a day ahead and serve next day? I've searched the threads and found lots on pulled pork but not much on cooking now and serving later.

I got a 8 1/2 lb boston butt I want to either slow roast in oven or use slow cooker and prepare on Saturday to be served on Sunday for labor day party.

Which method would be better? From reading the threads I'm leaning towards using the slow cooker so it keeps the meat nice and juicy.

Also best way to reheat the pork, should I moisten with water or apple juice so it doesn't dry out. And finally I'd love ideas and recipes for a tasty homemade barbecue sauce and coleslaw.

Sep 03, 2009
yesidid in Home Cooking