Month: December 2012

2 lbs. country-style pork ribs 
2 T. creole seasoning (I'm partial to Slap Yo' Mama) 
1 T. veg. oil 

Chipotle Molassses BBQ Sauce
1.5 c. ketchup 
1 can chipotle peppers in adobo sauce 
0.25 c. apple cider vinegar 
0.5 c. cajun-style garlic hot sauce (Cajun Power brand is what I use) 
0.5 c. cane syrup (or light molasses if you're not in South Louisiana) 
1 T. worcestershire sauce 
1 T. soy sauce 
1 medium onion, chopped 
0.5 green pepper, chopped 
2. T. green parsley 
1 clove garlic 
0.5 t. liquid smoke 
1 t. salt 
1 t. black pepper 
1 t. creole seasoning 
1 t. cayenne pepper 

Instructions

• Prep your slow cooker. Dry the ribs with paper towels and season ribs with the creole seasoning. Sear the ribs in a large skillet using the oil.
• In the meantime, combine the ingredients for the BBQ sauce in your blender and process until smooth (adjust the amount of peppers, creole seasoning, and cayenne pepper if you want less spice). Using a fine-mesh strainer, strain the sauce into your slow cooker, discarding the pepper seeds and any other solids that don’t go through the strainer.
• Add the ribs into the cooker and let them cook for 4 to 6 hours on the cooker’s high setting, 6 to 8 hours on the low setting. About 30-45 minutes before completion, use a spoon or ladle to remove any fat that has risen to the surface of the sauce.

Holiday season. Christmas, to be exact. The time of the year that people go down the street to the local grocery and buy that stuff called “eggnog”. That’s a strange thing; fostered upon us by the Scots in much the same vein as they did with haggis. I can see some grizzled Highlander sitting in the cold of his castle by the Loch saying “Hah.. we’ll show those cursed pantywaists… we’ll mix some raw eggs and some clotted cream with their whisky and make ’em drink it. That’ll be the laugh!”.

Full disclosure: I do have a bunch of Scots in my ancestry. And you can tell that I’m not an eggnog fan. There’s just something about the idea of drinking raw eggs that doesn’t work for me. Going that route, go ahead and make a custard and be done with it. However, I don’t mind a simple milk punch like this one. Just remember: the nutmeg has to be freshly grated, and by gad ye’ laddies, the spice goes on top!

1 ½ ounces good bourbon or brandy
2 ounces half-and-half
1 teaspoon superfine sugar
Drop of vanilla extract
Ice cubes
Freshly grated numeg

INGREDIENTS

Bourbon Sauce:

	* 1/2 cup (1 stick) butter, melted
	* 1 cup sugar
	* 1 egg
	* 1 cup Kentucky bourbon whiskey

Bread Pudding:

	* 1 loaf French bread, at least a day old, cut into 1-inch squares (about 6-7 cups)
	* 1 qt milk
	* 3 eggs, lightly beaten
	* 2 cups sugar
	* 2 Tbsp vanilla
	* 1 cup raisins (soaked overnight in 1/4 cup bourbon)
	* 1/4 teaspoon allspice
	* 1/4 to 1/2 teaspoon cinnamon
	* 3 Tbsp unsalted butter, melted

Bourbon Sauce:

In a saucepan, melt butter; add sugar and egg, whisking to blend well. Cook over low heat, stirring constantly, until mixture thickens. (Do not allow to simmer, or it may curdle.) Whisk in bourbon to taste. Remove from heat. Whisk before serving. The sauce should be soft, creamy, and smooth.

Bread Pudding:

• Preheat oven to 350°F.
• Soak the bread in milk in a large mixing bowl. Press with hands until well mixed and all the milk is absorbed. In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture. Gently stir the raisins into the mixture.
• Pour butter into the bottom of a 9×13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in the bread mix and bake at 350°F for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.
• Serve with bourbon whiskey sauce on the side; pour on to taste. Best fresh and eaten the day it is made. Makes 8-10 servings.

Selah.