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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Homestyle Baked Mac & Cheese

Homemade Mac & Cheese

Can you think of anything better than a Homestyle Baked Mac & Cheese? I’ll bet your answer is no, I agree.

Meatloaf Withh Sundried Tomatoes (2)

Meatloaf Withh Sundried Tomatoes (1)

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Mac & Cheese (4)

Mac & Cheese (6)

Mac & Cheese (7)

Mac & Cheese (5)

Mascarpone Cheese

Mac & Cheese (2)

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Mac & Cheese (8)

Mac & Cheese (3)

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White Cheddar Mac & Cheese (3)

Flat Leaf Italian Parsley

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White Cheddar Mac & Cheese (1)

Homestyle Mac & Cheese

Homemade Mac & Cheese

Meatloaf Withh Sundried Tomatoes (2)

 

 

 

Prep Time: 15 minutes
Cook Time: 30 to 35 minutes
Total Time: 50 minutes
Yields: 6 to 8 servings
Equipment: 9 x 13 baking dish, 2 (6-quart) saucepots, whisk

Ingredients:
1 box or pound of Cavatappi (or elbow macaroni)
3 1/2 cups whole milk
1/2 cup heavy cream
1 stick unsalted butter plus 6 tablespoons
1/2 cup all-purpose flour
12-ounces (4 cups) Gruyère cheese, freshly grated
8 ounces (2 cups) white cheddar, freshly grated
4 ounces Mascarpone, room temperature
1/2 cup of Parmigiano-Reggiano cheese, freshly grated
1/2 cup of Parmigiano-Reggiano cheese, shredded for garnish on top
1/2 teaspoon nutmeg, freshly grated
1 tablespoon freshly ground black pepper
1 teaspoon Kosher salt
1 1/2 cups Panko breadcrumbs
1 tablespoon sweet Paprika (substitute smoked paprika)
1/2 cup of Italian flat-leaf parsley, finely chopped (reserve 1/4 cup for breadcrumbs)

Directions:
Preheat oven to 375-degrees F.
Butter a 9 x 13 baking dish.
Bring a large pot of salted water to a boil, add the macaroni, and cook according to the instructions of the box, 6 to 8 minutes, drain really well.

At the same time, heat the milk and heavy cream in a small saucepan, but do not boil. Melt 8 tablespoons (1-stick) in a large (6-quart) pot and add the flour. Cook over low heat for 2 minutes while whisking, until it’s light blond in color. Whisk in the hot milk and cook for another 1 to 2 minutes. Add the Kosher salt, fresh ground black pepper, and grated nutmeg, continue whisking until sauce thickens and becomes smooth.

Off the heat, switch to a wooden spoon, add the Mascarpone first, stir to combine. Next, add the grated Gruyére, white Cheddar, and Parmigiano-Reggiano cheese, again stir to combine. Add the cooked macaroni, 1/4 cup of Italian flat-leaf parsley, mix to combine. Pour into a 9 x 13 buttered baking dish.

Topping:
Melt 2 tablespoons of butter in a large sauté pan. Add the Panko breadcrumbs, Paprika, remaining Italian flat-leaf parsley, toss to coat. Sprinkle the breadcrumbs all over the top of the casserole. *Dot the top with the remaining butter. Bake for 30 to 35 minutes, or until sauce is bubbly and macaroni is browned on top. Optional, sprinkle finely shredded Parmesan cheese and Italian flat-leaf parsley over the top while hot.

Serve hot.

*Dot: To scatter bits of butter over food.

Meatloaf With Sundried Tomatoes

 

 

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Sweet And Smokey Ribs With Caramelized Onions

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It was touch and go for a while there, but, I was finally able to retrieve my last set of pictures for this recipe. It’s funny, you get so used to your computer, like a comfortable shoe. This one has been with me a long time so I have to make this post the last one that I will ever type on”old Betsy” before I put her to pasture.

Anyway enough will all that let me tell you about my Sweet And Smokey Ribs With Caramelized Onions #sweetandsmokeyribs.

First, I’m going to show you how to turn your oven into a make-shift smoker.

Second, you need to know, that when you buy ribs, there is some preparation that you need to do before you can begin to spice up your ribs.

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Applewood Chips

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Prep Time: 30 minutes
Inactive Prep Time: 2 hours to overnight
Cook Time: 4 hours 40 minutes
Total Time: 6 hours 40 minutes
Equipment: 2 rimmed baking sheet pans, foil, 2 large mixing bowls, 3-quart saucepot

Ingredients:
2 racks of St, Louis Ribs, each rack 1 1/2 to 2-pounds
2 large sweet onions, thick slices
1 bag of Applewood chips, 3 cups for this recipe
2 tablespoons garlic powder
2 tablespoons ground chipotle powder
2 tablespoons smoked paprika
2 tablespoons chili powder
2 tablespoons onion powder
2 tablespoon ground mustard
2 tablespoons Kosher salt
2 tablespoons Ancho chili powder
2 tablespoons dried oregano (optional)
1 tablespoon fresh ground black pepper
1/2 cup dark brown sugar
1/4 cup sweet paprika
1 28-ounce bottle of barbecue sauce, Sweet Baby Ray’s
2 to 3 dashes of liquid smoke
1 cup pure maple syrup
1/4 cup apricot jam

Directions:
First, turn the rack over and on the underside remove the silver skin. You need to remove this because it will help your spices penetrate through the meat, and this piece of silver skin is not appetizing at all.

Take your fingers at one corner of the backside and start to separate it from the ribs, kind of like you’re starting a piece of tape on a new role you want to get started. Once you grab ahold of it, it should peel right off for you, as you can see in the picture above.

Next, trim off a couple of the end rib pieces. This rectangle style that St. Louis ribs are known to have will ensure for even cooking. Now, if you like those end pieces, you can, by all means, leave them on. It’s also a good idea to trim off some of that extra meat that’s on the backside, as seen in the above picture. I like the ribs to be neatly trimmed of any excess fat as possible. The picture on the left side showing the rack of ribs (without the spice rub) is an example of how I like my ribs to look.

Preheat oven to 275-degrees F.

To make my oven into a makeshift smoker. Add 3 cups of applewood chips to a large bowl. Add enough water to cover the wood chips and let soak for a minimun of 1 hour.

While that’s happening you want to get the spice rub ready for the dry rub. In a bowl, add garlic powder, ground Chipotle powder, smoked paprika, chili powder, onion powder, ground mustard, Kosher salt. cayenne pepper, Ancho chili powder, dried oregano (optional), dark brown sugar, sweet paprika, and fresh ground black pepper.

I know that’s a lot of spices but remember it’s for 2 racks of ribs. Whisk all the spices together then rub them all over both sides of the ribs. Place the ribs on the pans and refrigerate for 2 hours, overnight is even better.

Note: All of this can be done in advance.

On each of the baking sheets lay another piece of foil twice the length of the baking sheet. Spread out 1 of the sliced onions on each of the pans. The onions will act as a bed to set the ribs on so the heat can transfer easily around them.

In the pictures following, you can see to fold the extra foil over the ribs and fold up all the sides around the rack to trap in the heat. This will allow the ribs to steam for 1 1/2 hours. Low and slow.

Adjust oven temperature to 230-degrees F.

Next, uncover the ribs, place the wood chips in an oven-safe vessel, and place the wood chips on the lowest rack in the oven and ribs set on the center rack. Continue to smoke the ribs for an additional 3 hours.

I like my ribs to be tender but not to the point where they will fall apart when you cut them. This means they are overcooked. If after the 2 1/2 hours you see the ends of the rib bones are exposed on one end, they are done. If not, continue smoking.

Using an instant-read thermometer check the ribs for an internal temperature of 180-degrees F. With the point of a paring knife stick it between the bones, if the knife comes out easily they’re done.

There’re so many variables when cooking ribs, it just takes some practice. Getting to know your oven is important. The goal is to get the internal temperature of the meat to 180-185 degrees because the barbecue sauce stage is next.

You can see in this picture above shows the rib bones are exposed, and the ribs are still intact. Remove the foil pouches. Transfer the cooked onions to the bottom of the sheet pan and again place the ribs on top.

I’m not making barbecue sauce from scratch but I am adding a few ingredients to my favorite bottled sauce.

In a large mixing bowl, add a bottle of your favorite barbecue sauce. To the sauce, add real maple syrup, liquid smoke for some smokey flavor, and apricot jam. In a saucepot over low heat, simmer, stirring occasionally, for 3 to 5 minutes. This allows the flavors to marry.

Remove the ribs from the oven. Brush this delicious sauce all over the ribs on both sides. Remove the wood chips, they’ve done their job. Set the oven on broil and put both racks back in but I leave the oven door cracked. The reason for this is so that the sugar in the sauce will burn really quickly so it’s important to keep an eye on them, it doesn’t take long maybe 10 minutes. Take the ribs out of the oven because they’re ready!

These Sweet And Smokey Ribs With Caramelized Onions are ready. Serve with some of that awesome barbecue sauce in case you want some extra to dip your ribs in. Talk about finger-licking’ good!

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Asian-Style Sticky Wings

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Wings are my “go-to” for any type of getting together. There are so many different ways you can prepare them. These Asian-Style Sticky Wings are my favorite. Let’s start with the fresh produce I picked up from the farmers’ market.

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Cilantro

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Prep Time: 15 minutes
Inactive Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes
Yields: 4 to 6 servings
Equipment: 2 large mixing bowls, whisk, 3 (1/2-size) sheet pans with racks, aluminum foil, tongs, plastic wrap, 3-quart saucepot

Ingredients:
3 packages of chicken wings (approx. 2 1/2 pounds)
4 tablespoons of Five-Spice powder
2 tablespoons of ground cumin
2 tablespoons of sweet paprika
2 tablespoons of garlic powder
2 tablespoons of onions powder
2 tablespoons of Kosher salt
1 teaspoon of freshly ground black pepper
1/3 cup of vegetable oil
3/4 cup of soy sauce, low sodium
1 tablespoon of fresh ginger, minced
1 tablespoon of garlic, minced
1 Fresno chili, seeded and minced
3/4 cup of light brown sugar, lightly packed
3 tablespoons of honey, organic
1/2 cup of roasted salted peanuts, roughly chopped (optional)
1/4 cup of green onions, thinly sliced on the bias and/or cilantro leaves

Directions:
Preheat oven to 375-degrees F.
For the marinade, start with a large mixing bowl, add Five-Spice powder, ground cumin, sweet paprika, garlic powder, onion powder, Kosher salt, freshly ground black pepper, and vegetable oil, whisk to combine.

Transfer all the wings into the mixing bowl and toss with the marinade making sure all the wings are well coated. Cover the bowl tightly with plastic wrap and transfer to the refrigerator for 30 minutes.

For the sicky sauce, start by adding the low sodium soy sauce into a small saucepot. Next, add the garlic, ginger, Fresno chili, light brown sugar, and honey, whisk to combine. Turn the heat to medium-high until the sauce comes to a bubble. Reduce the heat to medium, stirring occasionally, simmer until it reduces by a little more than half about 20 minutes.

While the sauce is simmering remove the marinaded wings from the frig. On a rimmed baking sheet pan covered in foil with a wire rack in place, using a pair of tongs, arrange all the wings onto the rack and allowing all the excess marinade to drip off and down onto the sheet pan

After the excess wet rub has dripped off of the wings, arrange the wings on 2 similar sheet pans also covered in foil with racks. Spread the wings out where they do not touch each other. This will allow the heat from the oven can flow all around the wings and they will cook evenly.

Tip: For this next step, keep the oven door slightly ajar during the broiling process. Keep a close eye on the wings so they don’t burn from the sugars in the marinade.

Bake the wings for 35 minutes turning the wings over halfway through. Switch the oven to the broil setting. Broil for 5 minutes getting a good caramelization on the outside. Flip them over and broil for another 5 minutes.

Once the wings come out of the oven, transfer them into a large mixing bowl and pour that wonderful sweet and spicy sticky sauce all over the wings. Using a pair of tongs, toss until all the wings get completely coated.

Arrange all the Asian-Style Sticky Wings onto a large serving platter. Garnish with chopped peanuts and thinly sliced green onions and/or cilantro. These wings are sweet from the brown sugar, slightly salty from the soy sauce, sticky from the honey, and spicy from the Fresno chili. I promise you won’t be able to each just one.

Freshfields Farm

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