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