Tag Archives: Triple D

Pressure Cooked BBQ Pork Ribs

BBQ Pork Ribs

  • Servings: 2-5
  • Difficulty: easy
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BBQ Pork Ribs
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Sadly I must confess that I have never made BBQ ribs. Texans love their BBQ and TexMex food but BBQ done right requires smoke and time. I saw a Diners Drive-In’s and Dives where a guy was boiling his ribs prior to grilling them. This unorthodox method raised several eye brows on the show and likely at home. Well I bought this new pressure cooker called Fagor from Sur la Table. I am in love with this thing. It’s the best $100 dollars I have spent in a long while.

So the other day I thought hey I could pull this off in record time using my Fagor. I pressure cooked them 30 minutes and then removed them and finished them off in the oven at 200 degrees. I took the sauce from the pressure cooker and reduced it in a sauce pan and painted a coat on the ribs about every 20 minutes. It creates a nice BBQ crust and burnt end type nuggets of BBQ love.

Ingredients:
1 Rack of St.Louis Pork Ribs
2.5 cups of BBQ Sauce
1/4 cup of molasses
1/4 Apple cider vinegar
1/2 cup of water
2 tbs of Soy Sauce
1 tbs of Liquid Smoke
1 tbs of yellow mustard
4 cloves of minced garlic
2 tsp of Onion Powder

Directions:
1. Trim your ribs of any excess fat. I cut them into two pieces to fit them into my pressure cooker.
Mix together all the sauce ingredients and add everything to the pressure cooker. I cooked them for 33 minutes.

2. Preheat the oven to 200 degrees. Upon completion of the pressure cooked ribs remove them and put them on a foil lined sheet pan, meat side up. Baste with sauce every 20 minutes.

3. Take your sauce and put it into a sauce pan and let it simmer. They are basically done prior to putting them into the oven so you are just going to create a nice crust on them.

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Fried Shrimp Po’ Boy

Fried Shrimp Po'Boy

  • Servings: 2
  • Difficulty: easy
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Sunday afternoon is when I usually plan my weekly menu. Last night I went to the store a little late so needed to whip something up fairly quickly. Recently saw an episode of Food Network’s Triple D ( I think it was Broken Record, San Francisco) where they made a killer looking fried shrimp po boy with crab mayo. Shrimp isn’t at the top of my protein list but it looked really good.

My “go to” supermarket isn’t where I usually buy meats that need to be the star of the show. So while I was okay with the shrimp, I decided to forgo the crab. As a side, I baked some french fries and used my oil to fry up some sliced jalapenos.

Ingredients:
Shrimp Po Boy
Hoagie roll ( I found a cheddar jalapeno one that looked pretty good)
½ lb Shrimp ( peeled and put them in cool salted water)
2 eggs
½ cup Corn meal
½ cup Corn Flour
1 tsp Slap Ya Mama seasoning
½ tsp Onion Powder
½ tsp Garlic Powder
Pinch of salt and Pepper
Arugula
Peanut oil or Vegetable oil for frying

Spread
¼ cup Dukes Mayo
1 tsp Siracha
1 tbs Horseradish
1 tsp chili paste
Fresh herbs (lemon verbena needed pruning)

Directions:
Remove the shrimp from their brief brine bath and pat them dry.
While the oil is heating up mix your wet and dry batter for frying the shrimp.
Wet = beat a couple of eggs in a bowl.
Dry = combine flour, corn meal, seasonings in another bowl.
Assembly line for the shrimp…dry, wet, dry and into the hot oil. (medium heat)
They only take about two mins. Remove and let them drain on paper towel/wire rack.

Split, butter and toast your bread in a broiler until golden brown. Spread both sides with the sauce. I went with mayo over ketchup to balance the heat of the spices. You could squeeze a lemon slice to add some acid.

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