Wánzhěng de Shànshí Ribs, Beans, and Crab Rangoon

 

      As always this is a labor of love for me.  Cooking is my muse, my cathartics for aging while providing meals for my family on the road. When we met, Barb had no desire for Chinese food, although she never tried it.  I have prepared Chinese food on many occasions, but this time I wanted to prepare a complete, authentic spread.  We love Chinese Spareribs but wanted to try something different.  The green beans and wonton provide delicious side.  It is not very heavy but is a feast. 

Baked Honey Garlic Spareribs

4 pounds pork spareribs

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon garlic powder

1/2 cup honey

3 tablespoons apple cider vinegar

1/4 cup soy sauce

3 cloves garlic, finely minced

      Preheat the oven to 325 F / 165 C / Gas Mark 3 and line a large baking pan or roasting pan with foil.

      If it hasn't already been done, the membrane needs to be removed from the bone side of the racks of ribs.  

      Cut the ribs into 1-rib pieces or serving size portions.  Season the spareribs with salt, pepper, and garlic powder.  Arrange the ribs in the prepared baking pan.  Cover the pan tightly with foil and bake in the preheated oven for 1 hour, or until tender.  Drain off all of the excess fat and liquids.

      In a small saucepan, combine the honey, vinegar, soy sauce, and garlic. Bring to a boil.  Reduce the heat to low and simmer for about 5 minutes.

      Increase the oven temperature to 350 F.  Drizzle or brush the honey and garlic sauce mixture over the spareribs.  Continue baking uncovered for 30 minutes, basting frequently. Serve and enjoy.

Chinese Green Beans

1 Tbsp soy sauce

¼ cup chicken broth, beef broth, or vegetable broth

½ tsp cornstarch

½ tsp sesame oil

2 cloves garlic, finely chopped

½ pound green beans, ends trimmed

¼ cup peanut oil, avocado oil, or safflower oil, for frying

      In a bowl, whisk the soy sauce, chicken broth, cornstarch, sesame oil and garlic together and set aside.

      Trim and wash the green beans.  Dry them well with a paper towel and set them aside.

      Add 1/4 cup of oil to a wok or a deep skillet and turn the heat to medium high.  When the oil is hot (about 350°F), slowly add the green beans.  Fry for 3 to 5 minutes, turning the green beans a couple of times, until they are wrinkled. Turn the heat off and transfer the green beans to a couple of paper towels to remove excess oil.

      Add the sauce to the same wok or deep skillet and turn the heat to medium.  When the sauce is bubbling, add the cooked green beans and quickly toss to coat them evenly.  Turn the heat off, season with salt and serve immediately.  Delicious if crispy.  

Baked Crab Rangoon

1 (8-oz.) package cream cheese, at room temperature

1 1/2 tsp minced garlic

1 Tbsp chopped scallions

1 Tbsp low-sodium soy sauce

8 oz. lump crab meat

22 wonton wrappers

PAM Cooking spray

Sweet and sour sauce or Chinese mustard, for serving

      NOTE: BAKED RANGOON IS NOT AS CRISPY AS DEEP FRIED

      Preheat the oven to 350°F.  Line a baking sheet with parchment paper.  Fill a small bowl with water.

      In a medium bowl, stir together the cream cheese, garlic, scallions and soy sauce.  Fold in the crab meat.  Arrange the wonton wrappers on your work surface then spoon 1 tablespoon of the crab mixture into the center of each wrapper.

      Dip your finger in the water and run it around the edges of each wonton wrapper to moisten them. Fold each of the corners up and toward the center of each wonton wrapper, pinching to seal each edge and top shut.

      Arrange the Rangoon in a single layer on the baking sheet, spacing them 1 inch apart. Spritz the Rangoon with cooking spray.

      Bake the Rangoon until they are golden brown and crispy, 15 to 18 minutes. Remove them from the oven and serve them with sweet and sour sauce or Chinese mustard for dipping.

      These all provide a wonderful rookie, authentic experience that is delicious.  It does require a bit of preparation/coordination but well worth it on the table. 

"Scientists have proven beyond a shadow of a doubt that there is life after death -- though they say it's virtually impossible to get decent Chinese food."

David Letterman

      

Reuben Bowls

 

      We love corned beef either in sandwich or casserole form, but caution should be advised.  Corned beef is a great source of high-quality protein for muscle repair, vitamin B12 for nerve function, and iron to prevent anemia. It also provides selenium, a mineral that supports thyroid health.  However, because it is heavily cured, it is high in sodium and saturated fat, making moderation important. 

      This recipe also incorporates healthy ingredients that temper the salt and actually provide additional health and taste benefits.  

1 jar Russian dressing

2 tsp carraway seeds

1 Tbsp extra virgin olive oil

1/2 yellow onion, chopped

1/3 cabbage, sliced

1 cup shredded carrot

3/4-pound corned beef, sliced and chopped into 1/2" strips

1 1/2 cup kraut

1 cup shredded Swiss cheese

1/4 cup thinly sliced cornichons (small, sweet pickles)

1 green onion, thinly sliced

     In a large skillet over medium high heat toast the carraway seeds till fragrant.  Set aside.  Transfer to a plate. 

      Return skillet to medium high heat and add the oil.  Add onion and cook, stirring for about 3 minutes till golden brown.  Add the cabbage and carrot and season with salt/pepper.  Cook, stirring until cabbage is crisp/tender. 

      Stir in corned beef and kraut, stirring until thoroughly warmed through. 

 

Top with Swiss Cheese, cover and cook till cheese is melted and bubbly.  

      Serve in individual bowls, scatter toasted carraway seeds, green onions, and cornichons on top then drizzle with dressing.  

    

     

      Additionally, you can use Russian, Catalina, or 1000 Island dressing for this as each works well.  This recipe is sensational.  The addition of green onions and cornichons as a topping provide incredible flavor.  It makes a bunch.  Easy to store for another night as well. 

"My corned beef, a deep meaty magenta, was shaggy tender and served in a wide bowl with boiled cabbage, potatoes, carrots, and turnips.”

Michelle Huneven

To Wrap or not To Wrap

      

      This is not a dilemma, but a common issue among pit bosses both pro and home.  Not necessarily related to any single cut of meat yet it does present the question.  Whether you choose to wrap depends on if your priority is speed and tenderness or a crispy, smoky bark.  The biggest consideration here is how much smoke do you want your meat to absorb?  Too much is worse than not enough.  

      Wrapping pushes the meat through the "stall" (where evaporation temporarily halts temperature increases). It speeds up cook times, keeps lean cuts from drying out, and braises the meat for ultimate tenderness. 

      On the other hand, leaving the meat unwrapped allows smoke to continuously penetrate the surface, resulting in a deeper, crunchier bark. It prevents the "pot roast" or steamed texture that can happen when juices are trapped.

      When wrapping the choices include both foil and peach butcher paper.  Butcher paper, although keeping in moisture will be moisture soaked when finished.  Yet this does not affect the moisture inside.  It is referred to as 'peach' only due to color.  Good BBQ wrapping paper is clearly marked. 

          

       For me it has always been a matter of choice, usually due to experience.  I will break this down by cuts of meat for each application.  

PORK

       There are two cuts of meat here.  For pork butt, spareribs and baby backs I use foil for all.  I find the meat cooks best and retains moisture as well during the final stages of cooking with foil wrap.  For ribs I remove from pit after 3 hours regardless of internal temps and add seasonings, etc. and wrap.  For pork butt, after 160F internal I wrap. 

BEEF

      Beef encompasses both brisket, ribs, and picanha.  Perhaps the most important is brisket.  I cook brisket till 160F internal I wrap in peach butcher paper.  Why?  This product is produced specifically for BBQ.  When finished the paper will be very soaked, but the product inside is PERFECTION for flavor, tenderness and plenty of moisture.

      Beef ribs for us are Beef Plate Short Ribs, referred to as Dino Ribs.  Big, meaty, and plenty they cook till internal temp is 205F and then removed from pit and wrapped in peach butcher paper to rest.  

      Picanha is the top of the rump, just above the sirloin, sometimes referred to as the Top Sirloin Cap.  In my opinion this the best cut of beef I have ever tasted.  We prepare this to be sliced rare and served sliced.  We cook this to 120F internal, then wrap in peach butcher paper and return to pit. 

      I have never wrapped poultry.  They cook much quicker and retain enough moisture and flavor regardless of smoke.  Nor do I wrap sausages as they cook quickly enough and welcome the smoke for flavor.  

      In short, all of this is dependent on your own experience and tastes.  I am always experimenting with all aspects of the pit.  The spice of life, it is my labor of love. 

 

"Good barbecue comes from experience, and experience—well, that comes from poor barbecue."

Cousin Woodman

Chicken Soup for Post Surgery Recovery

 

      Our circumstances and schedule have changed dramatically due to funerals and serious health issues for both us and friends.  As much as I hate to admit it's part of growing older. Barb just had her 'lumpectomy' surgery last week so this is good chance for us to get away and she can relax.  As such our previously planned trips to The World Lumberjack Championships and Harley Davidson are 'Buh Bye'.  So now, we hit the road once again, this time once again to the UP, but this time just across the bridge to St Ignace.  This venue and campground are located just north of the bridge along Mackinaw Trail about 102 miles from home. 

      The campground is actually just a gravel/grass area around the lower casino parking lot but does have amenities.  21 sites with fees run $30 daily for water and electric.  There is a dump on the way out.  I can still use the satellite.  www.casinocamper.com/kewadin-shores-casino You can boondock many other areas around the parking area if you wish.  Additionally, the campground fees do cover use of the pool and weight room.  

      There is anything and everything near here with St Ignace having multiple stores and activities.  The casino itself offers 3 different dining venues according to your tastes.    

      There is plenty to do and see around this port city.  You can shop, walk the docks/beach, see the lighthouse, and even hop the short ferry ride over to Mackinac Island for some more sightseeing and shopping. 

      While here we dined on Picanha and Beans, Creole Fish Tacos, Chili, Crockpot Lil' Smokies, and Breaded Halibut Cheeks.  We had planned to pick up some fresh lake perch, but due to the ongoing US/Canadian economic squabbles it was not meant to be.  

Breaded Halibut Cheeks

Creole Fish Tacos

Crockpot Lil' Smokies w/Taters n Green Beans

Picanha, Beans, and Chiles

Rich's Best Damned Chili

      The furbabies enjoyed lots of outside time when the weather and Canadian smoke allowed and I enjoyed watching them frolic while I enjoyed a cool adult beverage.  We had a relaxing week and Barb finished up about $30 for the week.  While there Barb was informed that her 'cancer margin biopsy' was clean and so she will still have to have some radiation therapy something in the next month or so.  

 

 "Life is an adventure, never be afraid of getting your paws dirty"

unknown

Substitutions When Needed

 

      I love to cook, but do not consider myself a chef.  It is a labor of love.  I am definitely anal retentive when it comes to menu planning, but nothing is more satisfying that making a dish my wife loves.  This is not to say I have not made my share of enormous blunder meals as well.  

      Sometimes however when I substitute meals in the rotation, I also forget to check out ingredients for now or later on.  This is especially true when it comes to herbs and spices.  Once I didn't have eggs so didn't add one for my cornbread recipe.  I did not realize the rising purpose of the egg and as such made a HEAVY IRONHORSE CORNBREAD.  I do carry a pretty impressive array of herbs/spices not only in the house, but in the RV when we travel.  But every once in a while, emergencies do arise.  

Allspice (1 teaspoon): You can substitute with 1/2 teaspoon cinnamon and 1/2 teaspoon ground cloves, or 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg.

Apple Pie Spice (1 teaspoon): Substitute with 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground allspice, and 1/8 teaspoon ground nutmeg, or 1 teaspoon cinnamon plus 1/8 teaspoon ground nutmeg, or 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/8 teaspoon cardamom, or 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground allspice, and 1/8 teaspoon ground cardamom.

Cloves: Substitute with allspice, cinnamon, or nutmeg.

Cumin: Substitute with chili powder.

Garlic (1 clove fresh): Substitute with 1/8 teaspoon garlic powder or 3/4 teaspoon minced garlic from a jar or 1/2 teaspoon garlic salt or 1/2 teaspoon garlic juice or 1 teaspoon garlic paste.

Ginger Root (grated fresh) (1/2 teaspoon): Substitute with 1/4 teaspoon of ground ginger.

Herbs, Dried Leaf (1 teaspoon): Substitute with 1/4 teaspoon powdered herbs.

Italian Seasoning (2 tablespoons): Substitute with 1/2 teaspoon each of basil, oregano, marjoram, rosemary, sage, and thyme.

Leeks (1/2 cup): Substitute with 1/2 cup of onions, green onions, or shallots.

Onion Powder (1 teaspoon): Substitute with 1 tablespoon of instant minced onions.

Oregano: Substitute with thyme, basil, or marjoram.

Parsley (1 tablespoon fresh, chopped): Substitute with 1/2 teaspoon dried parsley flakes.

Hot Pepper Flakes (1 teaspoon): Substitute with 1/2 teaspoon cayenne.

Poultry Seasoning (1 teaspoon): Substitute with 3/4 teaspoon sage and 1/4 teaspoon ground thyme.

Pumpkin Pie Spice (1 teaspoon): Substitute with 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground allspice, 1/8 teaspoon ground nutmeg, or 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground mace, 1/8 teaspoon ground ginger, and 1/8 teaspoon ground cloves.

Red Pepper: Substitute with black pepper or a dash of bottled hot pepper sauce.

Rosemary: Substitute with thyme, tarragon, or savory.

Sage: Substitute with poultry seasoning, savory, marjoram, or rosemary.

Seasoned Salt (4 teaspoons): Substitute with 2 teaspoon salt, 1/2 teaspoon sage, 1/2 teaspoon parsley flakes, 1/2 teaspoon onion powder, 1/4 teaspoon marjoram, and 1/4 teaspoon paprika.

Savory: Substitute with thyme, marjoram, or sage.

Sesame Seeds (1 tablespoon): Substitute with 1 tablespoon of finely chopped blanched almonds.

Table Salt (1 tablespoon): Substitute with 1 1/2 tablespoons kosher salt.

Tarragon: Substitute with chervil, fennel seeds, or aniseed.

Thyme: Substitute with basil, marjoram, oregano, or savory.

Turmeric (1 teaspoon): Substitute with 1 teaspoon of dry mustard.

On Ratios: Dried herbs are more potent, generally requiring a 1:3 ratio (1 tablespoon fresh to 1 teaspoon dried).

Fresh vs. Dried: While some argue for avoiding substitutions when possible, others suggest using dried for hardy herbs (rosemary, thyme) and fresh for delicate ones (basil, parsley).

Timing: Add dried herbs early to infuse flavor; add fresh herbs at the end to preserve aroma.

Flexibility: Don't be afraid to experiment with swaps, such as yogurt for sour cream or different fruits, as these changes can lead to new favorite dishes.  Cream Cheese is a great thickening agent.  

      As far as cheeses, when preparing Mexican cuisine and it calls for Cotija, you can use FETA.  Both are equally consistent and salty.  

      I have no answers for meat substitutions.  Ground pork will never work for beef rib eye or even crab.... DUH.  

      I have used many of these on a emergency basis but always try to stay stocked.  However, we all know how that goes.  

“Cooking is a subject you can never know enough about. There is always something new to discover.” 

 Bobby Flay

Even God has a tough task helping us heal from heartbreak.

 

      "Place of Tomorrow Seen Clearly" is the translation of the Menominee word for the town of Waupaca, Wisconsin.   I have known Mark Zepplin for 52 years, dating back to our days stationed together at Malmstrom AFB, MT in 1974.  We were both members of the 341st Comm Squadron East Team, traveling throughout Eastern Montana servicing Minutemen ICBM Launch Control Facility Communications.  We were part of a tight group of young airmen.  We drove thousands of miles each year during all kinds of weather.  

      We were all good friends, in fact 4 of us still keep in contact.  Mark and I bonded very quickly.  Mark, Mike Knutson, Steve Bethel and I were, and always have been close friends.  I was stationed overseas shortly thereafter while Mark, Steve, and Mike finished out their 4 years and left the Air Force pursuing their own career goals at home in Wisconsin or Virginia. Mark became a very successful upholsterer with subsequent work in tile and masonry.  His craftsmanship has always been well known throughout Wisconsin and the Midwest, resulting in several awards.  He did the hearth for our fireplace as well as a commemorative MSU Spartan Tile Plaque for me.  For him it was truly a labor of love.  Recently we had our names inscribed on the Montana Veterans Memorial in Great Falls.  

 

      We kept in touch, sometimes over long periods, but always made the effort to get together when we could.  Part of our move from Oklahoma to Michigan in 1997 was to be closer again.  We have always shared our concerns and feelings, and although not always agreeing, it didn’t seem to matter.  It was about this time that as we aged, we began to realize our deeper, serious feelings of kinship and respect for each other.  Age does this.

 

      Over the years we have both enjoyed many visits to Michigan or Wisconsin.  Mark bought property in Montana, and we also visited there to share the experience.  He was always in love with Montana.  We were both avid rockhounds.  He turned me on to my first tumbler, my first rock saw, and even did some custom cutting for me.  In fact, he has done many projects requiring fabrication, tile work, and woodwork for me.  

     Part of Barb's retirement present in 2013 were tickets to a Green Bay Packers game in December, so we invited Mark and his wife, Robyn along to share the day, tailgating on the Frozen Tundra.

      As much as ever-changing politics seem to poison the dynamics of many relationships, Mark and I worked hard to keep our respective beliefs as well as friendship intact.  I always believed we'd both be there to share in each other's lives, both good and not so good.  

      About 3 years ago Mark began to have health issues, as we all do with age.  A liver transplant due to genetic issues, colon cancer w/ostomy, but in the end the cancer came back.  In fact, it had spread.  He underwent more rounds of chemo beginning late October 25' thru June '26.  The news hit Barb and I very hard.  It just didn’t seem possible.  I have been to more funerals than weddings as I have aged but didn’t see this coming.  We're always aware of the grim realization that our parents will pass, but this I was not ready for.         Even God has a tough task helping us heal from heartbreak.  I felt his pain throughout the journey.  PET Scans in early February 26' showed some improvement that could extend his prognosis through late July.  But a scan in late May showed the inevitable, slow decline.  Mark just wanted to see summer at his home along the Crystal River.  He had several additional visits to the hospital for collateral issues, but still side effects of the cancer and chemo persisted.    

      Throughout we talked every few days.  He always kept an upbeat attitude, keeping his family and friends close.  He has always been my brother from another mother; my closest, dearest friend.  Mark is the finest man I have ever known.  I never knew him to have a single enemy.  I will always wonder whether he has any idea just how many lives he has affected.  People have always been drawn to him.  After our last visit in February, Mark had begun to decline.  Lost weight, pain, and walking with a cane, for me it was difficult to accept.  On our departure we looked each other in the eye and hugged one last time, in fact two very long hugs.......it was the hardest moment of my life.  I could not contain my tears for hours.  Afterwards Mark was in and out of the hospital frequently with the failing organ symptoms associated with the late stages of cancer.  He finally was allowed to return to his home on the river, 3 days before it all came to pass.  We laid Mark to rest on July 7th with a full military honor guard in the Wisconsin Veterans Memorial Cemetery.  With full tears I saluted him during 'Taps'.  Rest easy, my friend.  I'll see you in Valhalla.

      Our friends are forever.  I can't imagine my life with you no longer in it.  Your memory will always have a place in my heart.  Today a part of me dies as well.  I will mourn you until we meet again, my brother.  I refuse to say "Goodbye". 

"Aim High... Fly-Fight-Win"

"The dynamics that are required to make any relationship work; just keep putting your love out there"

Jack Canfield