Friday, July 06, 2018

Red Rage BBQ Sauce

I'm in the Keweenaw this week, having just spent the 4th of July enjoying the barbecue at the Fitz, a great restaurant in Eagle River.   They have the very best named BBQ meal on the menu at the Fitz.....Douglas Houghton's Anchor.   Douglas Houghton was Michigan's first geologist, and while working in Eagle River, he and two companions drowned in Lake Superior near Eagle River, Michigan when their small boat capsized in a storm.  His remains were discovered on the shoreline the next spring.   The Douglas Houghton's Anchor menu item features brisket, pulled pork and ribs....it's really enough for 2 people to eat.  I so loved their BBQ ribs that I begged the owner for the recipe, and didn't succeed.    It can never hurt to ask. 

My usual "go to" BBQ sauce recipe is one I first learned about on Bobby Flay's Throwdown.....it was from a restaurant in the Carolina's that no longer is open called Wood Chick.   Here is how I make that sauce.    I was leafing through some old clipped recipes (actually I really wasn't leafing through clipped recipes at all, I was looking at google photos of recipes I took pictures of) and I forgot that I had found a recipe I had coveted for years....Alex Young's Red Rage BBQ sauce at Zingerman's Roadhouse.   Alex is no longer at the Roadhouse, he ended up opening a French restaurant called the Standard Bistro and Larder, and so I wondered if Zingerman's still uses that sauce.....it appears they do, they just call it "Red Rage" now. 



I'm going to try my hand at making a version of this for dinner tonight.   Since I am in the UP, exotic ingredients like Urfa pepper and Muscovado sugar are off the list.   Here is how I will adapt:

Mother's Kitchen Red Rage  BBQ Sauce

1 1/2 c ketchup
1/4 c brown sugar
1/4 c finely diced onion
1/4 c  beer
1 T honey
1 T molasses
1 1/2 t minced fresh garlic
3/4 t pepper
1 1/2 t red pepper flakes
1/4 t kosher salt

Combine all ingredients in a saucepan and simmer for 30 minutes, stirring occasionally. 



Saturday, June 02, 2018

Farro Salad



I've been to New York City once.   I don't feel a need to go back again.   But evidently there is a restaurant there called Charlie Bird, which I would probably like, because years ago, Melissa Clark published a recipe for their farro salad in the NYT which I totally loved.     I've made it a bunch of times and tweaked it as I see fit.   It's the only reason I buy farro.   Here's how I make it:

Farro Salad
1 cup farro
1 cup apple cider
2 teaspoons kosher salt,
2 bay leaves
8 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 cup Parmesan cheese, shaved
1/2 c chopped pistachio nuts
2 cups arugula leaves
1 cup parsley leaves, torn
1 cup mint leaves
¾ cup halved cherry tomatoes
⅓ cup thinly sliced radish


In a medium saucepan, bring farro, apple cider, salt, bay leaves and 2 cups water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. Let farro cool, then discard bay leaves.


In a Ball jar, add together olive oil, lemon juice and a pinch of salt. Add farro, cheese and pistachio nuts and mix well. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator.   Just before serving, fold in arugula, herbs, tomatoes, radish.

Sunday, May 20, 2018

Spring Radish Salad



Yesterday, my sister and I shopped at the annual Loch Alpine Garage Sale, which has been going on the weekend before Memorial Day since before we moved here in 1992.   There are always good things to be found at the sale.   This year, I was lucky to find a few things I needed, like some stationery cards and a really nice have blue sweater, and some things I didn't really need, like more cookbooks, or a CD of Dr. Hook's Greatest Hits for 25 cents.   (yes,  I bought it!) The weather was cool and rainy....this spring has been the coldest and rainiest spring I can remember since we have lived here.   Sandy spotted a cookbook she thought I needed to have.....




I spend a lot of my work time when I am not in Detroit, in Kentucky.  We have lots of suppliers there.   I have to say its cuisine has grown on me the past few years.  So I bought the book for 50 cents, and it was money well spent.   I like Maggie's writing style, which is a cross between Christopher Kimball (before he became pompous), and Mrs. Sundberg (the voice of Garrison Keillor before he became a part of the #metoo movement).   And the recipes look great, as well: a celebration of all things Kentucky.     I like the format, too....it is written in calendar form.   In May, I found a recipe that looked interesting for this time of year.....you know, when you want a fresh salad but there really isn't much out there.   I tweaked her recipe to suit my taste (i.e. more vinegar than olive oil, and substituted local Michigan honey for Kentucky honey).   This is a great salad that will hold up on the fridge for a few days. 

1 bag radishes
2 carrots, peeled
1 bunch stemmed parsley
1/4 c red wine vinegar (I make mine myself, here's how!)
3 T olive oil
1 T local Michigan honey
1/2 t. salt
1/2 t. black pepper



Using a food processor, shred radishes and carrots.   Put in a medium bowl  Remover shredder plate and put in chopping blade.   Add remaining ingredients and pulse food processor until parsley is finely chopped.  Add to radishes and carrots and mix well, add salt and pepper to taste. 

 Perfect for leftover lunch this week!