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	<title>Smith Bites &#187; Recipes</title>
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		<title>CHINESE-STYLE RIBS WITH LACQUERED BITTERS GLAZE</title>
		<link>http://www.smithbites.com/2012/01/chinese-style-ribs-with-lacquered-bitters-glaze/</link>
		<comments>http://www.smithbites.com/2012/01/chinese-style-ribs-with-lacquered-bitters-glaze/#comments</comments>
		<pubDate>Tue, 31 Jan 2012 01:00:00 +0000</pubDate>
		<dc:creator>Debra</dc:creator>
				<category><![CDATA[pork]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[angostura bitters]]></category>
		<category><![CDATA[big game]]></category>
		<category><![CDATA[Chinese five-spice powder]]></category>
		<category><![CDATA[cider vinegar]]></category>
		<category><![CDATA[football]]></category>
		<category><![CDATA[fresh ginger]]></category>
		<category><![CDATA[hoisin sauce]]></category>
		<category><![CDATA[honey]]></category>
		<category><![CDATA[photography]]></category>
		<category><![CDATA[pork spareribs]]></category>
		<category><![CDATA[soy sauce]]></category>
		<category><![CDATA[Sriracha sauce]]></category>
		<category><![CDATA[Super Bowl]]></category>
		<category><![CDATA[tailgating]]></category>

		<guid isPermaLink="false">http://www.smithbites.com/?p=16390</guid>
		<description><![CDATA[Musical pairing &#8211; Start Me Up by The Rolling Stones You may have heard that there is a Big Game happening in our neck of the woods this coming weekend and this fine city has decked herself out in her very best Sunday clothes. The Professor and I have yet to make the journey downtown [...]]]></description>
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Musical pairing &#8211; <em>Start Me Up</em> by The Rolling Stones</p>
<p>You may have heard that there is a Big Game happening in our neck of the woods this coming weekend and this fine city has decked herself out in her very best Sunday clothes. The Professor and I have yet to make the journey downtown to experience this fineness but plans have been made to do just that this week . . . along with a bazillion other folks . . .</p>
<p><span id="more-16390"></span></p>
<p>You might think that a game of football means lots of noise, jumping up and down in the living room, rewinding the cable box to watch a replay, etc., etc., . . . and you&#8217;d be right . . . but it&#8217;s <em>moi</em> who gets quite animated during a game. Once things start to heat up (read <em>&#8216;someone scores a TD&#8217;</em>) the cats scatter to the basement and don&#8217;t show their fluffy tails again until the game is over . . . weenies . . .</p>
<p><img class="alignnone size-full wp-image-16429" title="ribs2" src="http://www.smithbites.com/wp-content/uploads/2012/01/ribs2.jpg" alt="" width="600" height="447" /></p>
<p>The last time these two teams met in the Super Bowl, I spent most of the evening not only glued to the TV, but also sending text messages back and forth to my son who lives on the East Coast and of course is a Patriot Fan; they hadn&#8217;t lost a single game the entire season. Of course, we Smith Bites were rooting for Eli and his underdog team; they came into the Super Bowl having won their last six straight games. Needless-to-say, there was lots of hootin&#8217; and hollerin&#8217; that night . . .</p>
<p><img class="alignnone size-full wp-image-16428" title="ribs1" src="http://www.smithbites.com/wp-content/uploads/2012/01/ribs1.jpg" alt="" width="600" height="400" /></p>
<p>And we all remember how that game turned out . . .</p>
<p><em>Just sayin&#8217; . . .</em></p>
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<p><em>NOTE: The only change we make from the original recipe is in the cooking method; The Professor prefers his ribs more like pulled pork while I prefer these type of ribs with a bit more chew to them &#8211; the compromise is one we both enjoy. Adding Sriracha provides a bit of heat while the bitters give these ribs an added dimension of flavor; broiling the ribs creates a beautiful glossiness and crunch . . . if you like ribs, these are a must-make!<br />
</em></p>
<p><strong>CHINESE-STYLE TAKEOUT RIBS WITH LACQUERED BITTERS GLAZE</strong><br />
<em><a title="Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas 	 Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas By Brad Thomas Parsons " href="http://astore.amazon.com/smitbite-20/detail/1580083595">Bitters, Brad Thomas Parsons</a>, via Gourmet</em><br />
<em>Serves 2-4 as a Main</em></p>
<p><strong>INGREDIENTS:</strong></p>
<ul>
<li>½ cup Hoisin sauce</li>
<li>1/3 cup Soy sauce</li>
<li>3 Tablespoons Honey</li>
<li>1 Tablespoon Sriracha sauce (add a bit more if you like it spicier)</li>
<li>¼ teaspoon Chinese five-spice powder</li>
<li>2 cloves Garlic, minced</li>
<li>1 Tablespoon peeled and grated Fresh Ginger</li>
<li>1 Tablespoon Cider Vinegar</li>
<li>2 Tablespoons Angostura or other aromatic bitters</li>
<li>1 rack of Pork spareribs, tough silver-skin removed (2-4 pounds)</li>
</ul>
<p><strong>METHOD:</strong></p>
<ol>
<li>Combine all of the ingredients except for the spareribs in a bowl and whisk to combine. Set aside ½ cup of the sauce.</li>
<li>Place ribs in a glass dish or zipped-type plastic bag and pour sauce over the top, coating the ribs; marinate for at least 1 hour and up to 3 hours, turning/re-coating ribs a couple of times before baking</li>
<li>Preheat oven to 325 degrees</li>
<li>Cut ribs into separate pieces and place into a dry Dutch oven</li>
<li>Cover Dutch oven with a piece of foil, then place lid on top of the foil and bake for approximately 3 hours (may take a bit longer depending on the size of your ribs, but start checking at the 3 hour mark)</li>
<li>When ribs are cooked, remove from Dutch oven and place on a sheet pan, meaty side up, brush with remaining sauce</li>
<li>Preheat broiler and broil until the ribs begin to char – about 5-7 minutes</li>
<li>Serve with lots of napkins or paper towels</li>
</ol>
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<p style='text-align:left'>&copy; 2012, <a href='http://www.smithbites.com'>Debra</a>. All rights reserved. </p>
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		<title>CARAMELIZED ONION DIP</title>
		<link>http://www.smithbites.com/2012/01/caramelized-onion-dip/</link>
		<comments>http://www.smithbites.com/2012/01/caramelized-onion-dip/#comments</comments>
		<pubDate>Fri, 27 Jan 2012 01:15:00 +0000</pubDate>
		<dc:creator>Debra</dc:creator>
				<category><![CDATA[appetizers]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Seasons]]></category>
		<category><![CDATA[snacks]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Winter]]></category>
		<category><![CDATA[big game]]></category>
		<category><![CDATA[caramelized onion]]></category>
		<category><![CDATA[cayenne pepper]]></category>
		<category><![CDATA[football]]></category>
		<category><![CDATA[mayonnaise]]></category>
		<category><![CDATA[minced garlic]]></category>
		<category><![CDATA[NFL]]></category>
		<category><![CDATA[photography]]></category>
		<category><![CDATA[sour cream]]></category>
		<category><![CDATA[Super Bowl]]></category>

		<guid isPermaLink="false">http://www.smithbites.com/?p=15720</guid>
		<description><![CDATA[Musical pairing &#8211; Down on the Corner by Credence Clearwater Revival I have decided that I am a chip and dip girl . . . don&#8217;t get me wrong, I appreciate a great cookie or a killer piece of chocolate but if those were on the table with potato chips and dip? I&#8217;m all about [...]]]></description>
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Musical pairing &#8211; <em>Down on the Corner</em> by Credence Clearwater Revival</p>
<p>I have decided that I am a chip and dip girl . . . don&#8217;t get me wrong, I appreciate a great cookie or a killer piece of chocolate but if those were on the table with potato chips and dip? I&#8217;m all about the dip, baby!</p>
<p><span id="more-15720"></span>At some point it dawned on me that while I can certainly make onion dip whenever I feel like it, I don&#8217;t; for whatever reason, I usually don&#8217;t think about chips and dip until we&#8217;re heading into the holiday season . . . then suddenly the craving hits and I&#8217;m rooting around in my pantry, checking for onions, sour cream and mayo . . .</p>
<p>I broke with tradition this year and made a batch of onion dip for our pre-Thanksgiving gathering primarily because I love it and because The Professor said that onion dip was a huge favorite of his dad&#8217;s . . . in fact, The Professor recalls many a time when &#8216;Big D&#8217; had a tub of ready-made Onion dip and chips stocked and ready for whenever the mood hit him . . . which was often. I decided to make my &#8216;from scratch&#8217; dip and see if it would pass the muster . . . Big D can be a tough crowd when it comes to this kind of thing; he&#8217;s a man of routine and doesn&#8217;t like to mess with what already works.</p>
<p><img class="alignnone  wp-image-16369" title="oniondip3" src="http://www.smithbites.com/wp-content/uploads/2012/01/oniondip3-300x200.jpg" alt="" width="600" height="400" /></p>
<p>My chip of choice is one with ridges or a sturdier kettle chip; I think thin, non-ridged chips break too easily leaving a piece of chip buried in the dip &#8211; at which point you either try to fish it out with another chip or look for some sort of utensil to scoop it out . . . raise your hand if you&#8217;ve &#8216;been there, done that.&#8217; I also find non-ridged chips too flimsy to scoop up a respectable amount of dip <em>and</em> have it end up in your mouth rather than wearing it as part of your ensemble . . . not that it&#8217;s happened to me . . . I&#8217;m just making an educated guess . . .</p>
<p>So how did I fair with the homemade Onion dip and chips with ridges? One bite and Big D said, <em>&#8216;Now <span style="text-decoration: underline;">that&#8217;s</span> good!&#8217;</em> And he didn&#8217;t move from the chips and dip until it was time for dinner . . .</p>
<p><img class="alignnone size-full wp-image-16367" title="oniondip1" src="http://www.smithbites.com/wp-content/uploads/2012/01/oniondip1.jpg" alt="" width="600" height="400" /></p>
<p>A small success but I&#8217;ll take it . . .</p>
<p>Needless-to-say, I&#8217;ll be making this again for the Big Game . . .<br />
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<p><em>SMITH BITES NOTES: While I have certainly enjoyed this dip immediately after getting it made, I do think the flavors meld together nicely if given an hour or so in the refrigerator . . . but sometimes you just can&#8217;t wait . . . I understand completely. Additionally, the recipe is so ridiculously easy to put together, you&#8217;ll wonder why you ever bought it from the store!!</em></p>
<p><strong>CARAMELIZED ONION DIP</strong><em><br />
</em></p>
<p><strong>INGREDIENTS:</strong></p>
<ul>
<li>2 medium onions, chopped</li>
<li>1 Tablespoon olive oil</li>
<li>1 Tablespoon butter</li>
<li>1-1/2 cups sour cream</li>
<li>¾ cup real mayonnaise</li>
<li>2 cloves garlic, minced</li>
<li>1/8 teaspoon cayenne</li>
<li>salt/pepper to taste</li>
</ul>
<p><strong>METHOD:</strong></p>
<ol>
<li>Melt butter in olive oil over medium heat</li>
<li>Add chopped onions, minced garlic, pinch of salt, pepper and cayenne and sauté for about 10 minutes until onion is translucent; reduce heat to low and cook until golden and caramelized – about 20-25 minutes longer, stirring occasionally so they don&#8217;t brown too quickly.</li>
<li>Set aside to cool completely</li>
<li>In a medium bowl add sour cream and mayonnaise; mix to combine</li>
<li>Add cooled caramelized onions; stir until well combined</li>
<li>Enjoy with a good ruffled or kettle chip!</li>
</ol>
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<p style='text-align:left'>&copy; 2012, <a href='http://www.smithbites.com'>Debra</a>. All rights reserved. </p>
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		<title>OH MY DARLIN&#8217; CLEMENTINE DUTCH BABY</title>
		<link>http://www.smithbites.com/2012/01/oh-my-darlin-clementine-dutch-baby/</link>
		<comments>http://www.smithbites.com/2012/01/oh-my-darlin-clementine-dutch-baby/#comments</comments>
		<pubDate>Tue, 24 Jan 2012 00:30:00 +0000</pubDate>
		<dc:creator>Debra</dc:creator>
				<category><![CDATA[breakfast]]></category>
		<category><![CDATA[desserts]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Ankeny Street]]></category>
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		<guid isPermaLink="false">http://www.smithbites.com/?p=16170</guid>
		<description><![CDATA[Musical pairing &#8211; Clementine by Billy Preston Just the name of this Dutch Baby takes me back . . . it takes me back to the little house on Ankeny Street . . . and for some reason memories of my Grandma and Grandpa on my dad&#8217;s side come flooding back. Grandpa used to sing [...]]]></description>
			<content:encoded><![CDATA[<p><a class="post_image_link" href="http://www.smithbites.com/2012/01/oh-my-darlin-clementine-dutch-baby/" title="Permanent link to OH MY DARLIN&#8217; CLEMENTINE DUTCH BABY"><img class="post_image aligncenter remove_bottom_margin frame" src="http://www.smithbites.com/wp-content/uploads/2012/01/clementine11.jpg" width="600" height="436" alt="Post image for OH MY DARLIN&#8217; CLEMENTINE DUTCH BABY" /></a>
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Musical pairing &#8211; <em>Clementine</em> by Billy Preston</p>
<p>Just the name of this Dutch Baby takes me back . . . it takes me back to the little house on Ankeny Street . . . and for some reason memories of my Grandma and Grandpa on my dad&#8217;s side come flooding back. Grandpa used to sing to me when I was a child. . . we would sit in his big, off-white leather recliner and he would sing <em>&#8216;You Are My Sunshine&#8217;</em> to me . . . he had a familiar smirk like that of my father . . . and he smoked a pipe with cherry tobacco . . . to this day, my nose gets a whiff of cherry tobacco and I am instantly transported back to Walla Walla, my grandparents&#8217; home and that big leather chair . . .</p>
<p><span id="more-16170"></span></p>
<p><img class="alignnone size-full wp-image-16176" title="clementine2" src="http://www.smithbites.com/wp-content/uploads/2012/01/clementine2.jpg" alt="" width="600" height="400" /></p>
<p>Grandpa had other songs he&#8217;d sing as well . . . pretty sure those were made up because there was one song he&#8217;d start to sing about a horse . . . he&#8217;d always get to a certain spot when suddenly . . . Grandma would say, <strong><em>&#8216;GRANDPA!!&#8217;</em></strong> . . . he&#8217;d get that twinkle in his eye and say, <em>&#8216;What? . . .&#8217;</em> and would move on to another song. I didn&#8217;t learn until years later that Grandpa was actually singing songs that contained the word <em>&#8216;fart&#8217;</em> or they might have been about some <em>&#8216;lady of the evening&#8217;</em> . . . Grandma felt they were inappropriate for us kids to hear . . . kids are like parrots, yes?</p>
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<p><em>&#8216;Oh My Darling Clementine&#8217;</em> was another song from my childhood that takes me back to the little house on Ankeny Street and Saturday morning cartoons . . . Back in the day, Quick Draw McGraw and Huckleberry Hound were rarely missed on Saturday mornings; I think these were two of my favorites because they both had Southern accents which, for some reason, intrigued me or it could have been because both were animals, one a horse, the other a hound dog. One of Huck&#8217;s trademarks was his off-key singing of &#8216;Oh My Darlin&#8217; Clementine&#8217; . . . off-key because, according to <a title="Wikipedia, Huckleberry Hound" href="http://en.wikipedia.org/wiki/Huckleberry_Hound" target="_blank">Wikipedia</a>, he was tone deaf . . . I can still hear him . . .</p>
<blockquote><p><em>Oh my darling, oh my darling,</em><br />
<em> Oh my darling, Clementine!</em><br />
<em> Thou art lost and gone forever</em><br />
<em> Dreadful sorry, Clementine</em></p></blockquote>
<p>In doing a little research it&#8217;s unclear as to whether the song is about a bereaved lover singing about his darling, the daughter of a miner lost in a drowning accident during the 1849 California Gold rush; he consoles himself towards the end of the song with Clementine&#8217;s &#8220;little sister&#8221;. The verse about the little sister was usually left out of books intended for children, presumably because it seemed a bit scandalous . . . other theories say the song was written from the view of Clementine&#8217;s father, and not a lover . . .</p>
<p>I&#8217;m kinda partial to the scandalous version myself . . .</p>
<p><img class="alignnone size-full wp-image-16185" title="clementine4" src="http://www.smithbites.com/wp-content/uploads/2012/01/clementine4.jpg" alt="" width="600" height="400" /></p>
<p>Regardless of which version of the story you care to believe, I encourage you to give this Dutch Baby a try; citrus is in season at the moment, making this a perfect recipe to try on a gray and gloomy winter day. I&#8217;ve started with <a title="Smith Bites, I'm Not Dutch But This Baby Is" href="http://www.smithbites.com/2010/07/im-not-dutch-but-this-baby-is/" target="_blank">this recipe</a>, added an oh-so-decadent sauce based on <a title="Gilt Taste, Dutch Baby With Tangerine Cream" href="http://www.gilttaste.com/stories/3971-new-year-s-brunch-dutch-baby-with-tangerine-cream-recipe" target="_blank">this recipe</a> but have upped the ante with the addition of orange bitters giving the clementine flavor a little &#8216;sumpthin&#8217;-sumpthin&#8217; . . . perfect for a leisurely weekend breakfast or brunch, the dish comes together in less that 30 minutes from start to finish . . . I think it makes terrific dessert as well . . .</p>
<p><img class="alignnone size-full wp-image-16178" title="clementinelast" src="http://www.smithbites.com/wp-content/uploads/2012/01/clementinelast.jpg" alt="" width="600" height="400" /></p>
<p>And you really must sing the song while eating . . . at the very least, hum . . . it adds to the experience . . .<br />
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<p><strong>OH MY DARLIN’ CLEMENTINE DUTCH BABY</strong><br />
Serves  4</p>
<p><strong>FOR THE DUTCH BABY:</strong></p>
<p><strong>INGREDIENTS:</strong></p>
<ul>
<li>3 tablespoons unsalted butter</li>
<li>4 large eggs</li>
<li>1/2 teaspoon finely grated Clementine zest</li>
<li>2 Tablespoons sugar</li>
<li>1/2 teaspoon <a title="Smith Bites, Amazon Store" href="http://astore.amazon.com/smitbite-20/detail/B001ACDOA0" target="_blank">Angostura Orange Bitters</a> (Grand Marnier or Cointreau work well too)</li>
<li>Pinch of salt</li>
<li>1/2 cup all-purpose flour</li>
<li>1/2 cup milk</li>
</ul>
<p><strong>FOR THE SAUCE:</strong><br />
<em>Ever so slightly adapted from Melissa Clark for Gilt Taste</em></p>
<ul>
<li>3/4 cup Clementine juice</li>
<li>1/4 cup granulated sugar</li>
<li>2/3 cup heavy cream</li>
<li>3/4 teaspoon finely grated Clementine zest</li>
<li>1 teaspoon Angostura Orange Bitters</li>
</ul>
<p><strong>METHOD</strong>:</p>
<ol>
<li>Preheat the oven to 425° and melt butter in a 10-inch glass pie plate or cast-iron skillet in the oven</li>
<li>In a medium bowl, rub zest and sugar together with your fingertips, releasing the citrus oils into the sugar (great tip from Dorie Greenspan!)</li>
<li>Add eggs and orange bitters and whisk until combined</li>
<li>Add the flour and milk and whisk until smooth (a few small lumps is fine)</li>
<li>Bake 20-25 minutes until puffed and the edges are crisp</li>
</ol>
<p><strong>TO MAKE THE SAUCE: </strong><em>(NOTE: if you make the sauce while the Dutch Baby is cooking, everything will be ready at the same time)<strong><br />
</strong></em></p>
<ol>
<li>Add zest and orange bitters to cream and set aside</li>
<li>In a medium saucepan over medium heat, combine the Clementine juice and sugar</li>
<li>Bring to a simmer; cook until reduced by half (approximately 5-7 minutes)</li>
<li>Whisk in the heavy cream; cook until slightly thickened  (approximately 2-3 minutes)</li>
<li>Spoon warm sauce over slices of Dutch Baby and serve immediately</li>
</ol>
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