Category: Foodie Friday

Couples in the Kitchen with Gina and Thom {Foodie Friday}

Gina Knuppenburg of Desperately Seeking Gina

Most people burn their little black books when they become a couple. My fiancé and I combined ours. Of course, I’m talking about our little black recipe books.

Saffron Rice ingredients

Our love affair with cooking delicious meals together began in my tiny apartment kitchen. In the beginning, Thom would stand at the stove stirring and tasting and I would watch. Eventually, he would stand behind me with this arms wrapped around me to teach me how to hold the chef’s knife properly, how to julienne herbs, chop vegetables and mince garlic. If you’re thinking this scene was as romantic as that Demi Moore and Patrick Swayze pottery molding scene in the movie Ghost, you’re so, so off. Our scene involved bandages and antiseptic. I did learn and our dinner making process became uneventful over time.

Saffron Rice_final

We bought a tiny cottage with a kitchen slightly bigger than my single girl kitchen and our affair with cooking together blossomed. We continue to seek out recipes with interesting ingredients and we commit to cooking together at least one night a week, usually on weekend nights. We light candles, turn on some music, and consult our little black recipe book? it’s where we have hand written our most favorite tried­ and ­true recipes and where we keep printed copies of new to ­try recipes.

Saffron Rice_Ingredients 2

Cooking together can be relaxing, romantic, and a great escape. Here are our tips for enjoying couple time in the kitchen:

  • Be alone together? If you have children, hire a babysitter or send the kids to Grandma’s.
  • A meal doesn’t have to last hours. Set out your ingredients and tools the night before so gathering doesn’t cut into couple time.
  • Set the mood?. Lower the lights. Put on your favorite album. Light candles.
  • Have a tray of hor d’ oeuvres for snacking.
  • Try new recipes?. Spend a few minutes during the week researching new dishes the both of you would enjoy. Write or print out recipes.
  • Keep a little black recipe book of your own or set up a digital file on your computer. You can email your shopping list to yourself and make purchases during the week.
  • Divide Tasks.
  • Do what you’re most comfortable doing? if the prep work is your thing, be in charge of mise en place. If your significant makes a better sauce, let them.
  • Be adventurous, be open and just be together.
Do you cook together as a couple? These two do. #ARWB #FoodieFriday

Click To Tweet

Thom_Gina Profile

Getting to Know Our ARWB Foodies

What food reminds you of childhood? 

Gina: Chocolate Fudge. My great-great grandmother’s recipe has been handed down for generations and it reminds me of the sweet moments spent with my grandma, cooking and enjoying learning from her.

Thom: The BEST homemade biscuits in the world. My mom and dad were from Arkansas and both really knew how to cook, but my mom’s biscuits were (and still) unmatched. I miss her and all her cooking very, very much. 

What is your favorite international cuisine?
Gina: Pad Thai. Thom (my fiancé) introduced me to this dish early in our relationship and we work together in the kitchen to find the perfect recipe. We’re close to getting it just right.

Thom: Thai food. I love the spicy, sweet, savory, fresh and also delicateness of the cuisine. We make it at home and encourage anyone to do it. Believe it or not, it really is simple food.

What is always in your refrigerator at home?
Gina: Jalapeños. Another introduction made by Thom. When we’re done with our own canned jars, there are always store-bought in the ‘fridge. I’m slowly turning into a chili-head.
Thom: A gallon jar of pickled Jalapeños. Always! Gina and I are true “Chiliheads”.

What is your most used cookbook?
Gina: While I have cookbooks from my single days, we don’t really use them anymore. Thom has been teaching me his own recipes and since he does most of the cooking, mine are collecting dust. 
Thom: Our “own”. Seriously, It’s a small black book of recipes that we have collected over the years.

What is your favorite kitchen gadget?
Gina: Thom’s garlic press. He’s been using the same press for 25 years. It’s a workhorse. We use A LOT of garlic.
Thom: My 25 year old “Zyliss” garlic press. If you need one (and everyone should) buy a Zyliss.

Do you have a favorite food indulgence?  
Gina: Chocolate. No elaboration needed. 
Thom: My 25 year old “Zyliss” garlic press. If you need one (and everyone should) buy a Zyliss.

What is your go-to ingredient that you use time and time again?
Gina: When in doubt, add fresh garlic-pressed not sliced.
Thom: Garlic

What is your favorite food meal to cook at home?
Gina: Honey Garlic Pizza. We have a Pizza & Movie night once a week. It’s also the only pizza we’ll both eat cold for lunch the next day.
Thom:Right now it’s cheese Quesadillas, homemade Guacamole, fresh homemade Pico de Gallo, homemade corn chips. Ice cream for dessert to cool things off.

What is a cooking tip that you would like to share with beginning cooks?
Gina:Buy one good 8 to 10 inch chef’s knife. It can be costly but it’s a worthy investment. Thom’s favorite knife is 30 years old.
Thom: Buy one good 8 or 10 inch chefs knife and pay between $75 and $100 for it. Also, learn how to sharpen your own knives. This is VERY important. A dull knife is a dangerous knife!

When you’re not cooking, what are your favorite pastimes?
Gina:I enjoy crafting, reading, sitting outside listening to birds and enjoying our cove. Thom and I love to travel, shop (him more than me), and plan our next meal.
Thom: Audiophile audio equipment and speaker building.

What else would you like us to know about you?
 Gina: I love the Arkansas Women Bloggers community and am grateful for the friendships and connections I have made from the inspiring women who gather here. Thank you for that.
Thom: I really loves me some Gina 🙂 

Connect  with Gina:

Twitter
FB
Instagram 

Editor’s Note: Read about how Thom proposed to Gina and AWBU said, “Yes!”

Dishin’ it with Chef Matt McClure: Watermelon Gazpacho {Foodie Friday}

matt mcclure

At the Hive, I often preach about celebrating the season. Here, we write ingredient-driven menus. This means that what is ripe and coming out of the ground is what we will be working with for tonight’s dinner. During the summer months, this philosophy is easy to manage with a great variety of produce coming in the door from our local farmers. The Arkansas climate gives us a long growing season and produces some of the most delicious fruits and vegetables I have ever tasted.  Going to the farmer’s market and seeing these foods inspire me. It’s a great season, with lots of opportunity to play with new ingredients and create fun, new dishes. We are also busy preserving the season by making peach butter, ground cherry jam, blueberry jam, pickled cucumbers, green tomatoes and green beans. I refer to it as building our pantry. Having these house made items on hand to pull from later in the season keeps our menu fresh during the winter months when there is not much growing. This kind of cooking gives us the opportunity to offer our guests a unique Arkansas culinary experience. 

I feel that the history of food and cooking in Arkansas is humble and honest. My grandmother had a garden, fruit trees and some livestock in her backyard. She would pick blackberries from wild bushes nearby. Eating local and preserving the harvest weren’t tag lines then. It was just life in rural Arkansas.  That sense of time and place has motivated me to cook the way I cook.

In developing the recipe for this Watermelon Gazpacho, we wanted to utilize several ingredients that can be found at the market at the same time. This recipe is completely dependent on the quality and freshness of the produce used. It is fairly easy to prepare, but does require a little planning ahead. Watermelons have a unique flavor– they are sweet with a crunchy texture. We balance this sweetness with a little red wine vinegar. The vegetables are all rough cut in similar sizes and seasoned with a little salt and vinegar. This is allowed to steep overnight to develop all of the flavors and “cook” the vegetables. Gazpacho isn’t supposed to be fancy salsa. Once the vegetables have marinated overnight, the sachet of aromatics is removed and the vegetables are pureed. This is seasoned with salt, olive oil and red wine vinegar. This is a soup that is great for summer’s hot weather. It’s served chilled and is very refreshing.   

@MatthewrMcClure shares a #watermelon #gazpacho for #ARWB #FoodieFriday

Click To Tweet

matt mcclure

 

Watermelon Gazpacho
Serves 10
Write a review
Save Recipe
Print
Ingredients
  1. 1 1/2 watermelons, peeled and fleshed
  2. 2 cucumbers, peeled
  3. 8-10 tomatillos, paper removed, rinsed and quartered
  4. 3 Fresno chilies
  5. 3 pounds red bell peppers
  6. 1 red onion
  7. ¼ cup red wine vinegar (adjust to taste)
  8. 1 1/2 cups extra-virgin olive oil (adjust to taste)
  9. Kosher salt to taste
Sachet
  1. 5 sprigs basil
  2. 2 cloves garlic
  3. ½ Jalapeno, split
Instructions
  1. Cut and marinate all vegetables in salt and vinegar for at least 1 hour.
  2. Puree vegetables with stick blender.
  3. Add sachet and leave in soup for 8-12 hours while in refrigerator.
  4. After 12 hours, remove sachet and run through a food mill to remove seeds and large chunks.
  5. Blend in extra-virgin olive oil and adjust seasoning to taste.
Arkansas Women Bloggers https://arkansaswomenbloggers.com/
Getting to Know Your ARWB Foodies

Matthew McClure
The Hive

What food reminds you of childhood?
My grandmother’s scrambled eggs. They had so much flavor and were so creamy. Finally, I learned her secret, which was Philadelphia cream cheese. Delicious!

What is your favorite international cuisine?
Mexican, Indian, Korean…I could never choose which one I like more. They all cook with inexpensive cuts of meat and spice them aggressively with their own cultural blends.

What is always in your refrigerator at home?
I always have some sort of pickled vegetable.

What is your most used cookbook?
The Flavor Bible, by Karen Page and Andrew Dornenburg. Our menu at The Hive is very ingredient driven. I go to the farmers market, find the foods that I feel look and taste best, and then we change the menu. This book gives great suggestions of different flavors that pair well with each other.

What is your favorite kitchen gadget?
My Pacojet. It makes the smoothest ice creams and sorbets.

Do you have a favorite food indulgence?  
Many…fried chicken, an Indian dish called Bhindi Masala, which is an amazing okra dish. Last meal material.

What is your go-to ingredient that you use time and time again?
I love to use a variety of dried chilis. Guajillo, marash and Calabrian my go-tos.

What is your favorite food meal to cook at home?
For comfort food, chicken and rice is a house speciality. I also love making fresh masa tortillas and homemade Mexican food.

What is a cooking tip that you would like to share with beginning cooks?
Always taste your food throughout the cooking process. Also, make sure you have a sharp knife, brand doesn’t matter.

When you’re not cooking, what are your favorite pastimes?
Fishing, canoeing, hiking and cycling. I really enjoy being outside.

What else would you like us to know about you?
I’m on a mission to prove that Arkansas food has a place at the national leConnect with Matt and The Hive:

Twitter: @MatthewrMcClure
@21CBentonville
FB: The Hive
FB: Matt
Instagram: Matt
21C Museum Hotels

Matthew McClure, featured chef at #AWBU #Foodie Friday 14,  was born and raised in Little Rock, Arkansas, where hunting, fishing and his grandmother’s cooking ignited his passion for food. After studying at the New England Culinary Institute in Vermont, he settled in Boston working at a number of restaurants including Troquet, Harvest and No.9 Park under the direction of Barbara Lynch.

After years in Boston, Matt was eager to get back to his home state to reconnect with the ingredients and foodways of his childhood. He returned to Little Rock where he worked under Lee Richardson at Ashley’s at the CapitalHotel, developing strong relationships with local farmers and producers and rediscovering the agricultural resources of his home state.

In 2012, he was selected to open The Hive located at 21c Museum Hotel. His cooking is reflective of both the history and geography of Arkansas as well as new immigrant communities and their influence on the culinary landscape. His longstanding and outspoken commitment to support local farmers and purveyors has cemented his position as a notable champion for Arkansas’s burgeoning culinary renaissance. Matt was a Semifinalist for the 2015 James Beard Foundation Best Chef: South award and named FOOD & WINE The People’s Best New Chef in the Midwest region. He is also an active member of the Southern Foodways Alliance. 

 

About The Hive

The Hive featuresexecutive chef and Arkansasnative Matthew McClure’s take on refined country cooking, and seeks to articulate the unique culinary identity of Arkansas. McClure has developed a program that is true to the High South and showcases the region’s farmers and culinary landscape, highlighting local ingredients such as black walnuts, sweet onions, freshly milled corn meal, hickory smoked hams, peaches and melons. McClure’s menu is a contemporary take on the foods and ways of cooking that are familiar to the region such as pickling and preserving, making jam, and sourcing whole animals whenever possible.

The restaurant is located in the 21c Museum Hotel, at 200 NE A Street in Bentonville, Arkansas. Reservations are recommended and can be made by calling 479.286.6575. 

Amanda Fiveash: Mason Jar Salad {Foodie Friday}

Layered Salad in a mason jar
Salads are so much fun to eat!  Options are endless and combinations open to your imagination.  Living in Arkansas, we have such a hearty variety of healthy choices that can be grown right in our own backyard, literally.  As the days of summer start to become a little shorter, I have to admit I am ready for the slightly cooler weather, but in total denial that the goodness of <strong>LOCAL</strong> fresh summer produce will be disappearing soon. 
 
That just means we need to be gettin’ while the gettin’ is good! 
 
 
With back-to-school starting this last week, I look for make ahead options we can break away from school quickly and all enjoy.  Layered salads are perfect for grab and go lunches because you can make multiple days worth at a time, even varying what each contains.  If you are eating them with a wrap or sandwich, consider making them in jelly jars, otherwise I use a pint jar for my salads. 
 
Layered Salad Ingredients
 
 
The cool thing is that you really can customize to your taste buds and what you have on hand.  The more colorful the better, because you are packing in a variety of nutrients, but they can also be very simple, such as a caesar salad with added protein (chicken, shrimp or bacon). 
 
The key to a great layered mason jar salad is how you pack it all in!  If you layer your ingredients properly, they will store in the refrigerator for about 5 days without becoming a soggy mess.  Since I really like crispy lettuce, this is important. 
 
Layered Mason Jar Salad
 
Layers of a Mason Jar SaladStarting with the bottom first…
1. Dressing
2. Non-Absorbent Veggies
3. Soft Veggies
4. Carbs / Proteins
5. Lettuce / Grains / Pasta
6. Cheeses
 
For my salad I choose the following ingredients:
1. Dressing – Olive Oil & Vinegar
2. Non-Absorbent Veggies – Broccoli, Cucumbers, Carrots
3. Soft Veggies – Tomatoes
4. Carbs / Proteins – Eggs, Bacon
5. Lettuce / Grains / Pasta – Chopped Romaine
6. Cheeses – Parmesan Reggiano
 
When you are ready to eat, simply turn the jar upside down, give it a few shakes to mix all the yummy ingredients and dressing together and dive in.  Although you may be tempted to pack that mason jar to the brim, I suggest leaving about 1/2″ – 1″ at the top to have room to mix the salad.  
 
What ingredients would you use to customize your Mason Jar Layered Salad?
 
headshot
Amanda was born in Arkansas and although she lived in several other states, returned home to put down roots before starting her own family in northern Arkansas.  Her blog, Our Homemade Life is a creative outlet to share her adventures in motherhood from making messes with crafts and in the kitchen to homeschooling and their love of family travel.  You can connect with Amanda on Google+, Twitter, Instagram, Pinterest & Facebook.

Jeanetta Darley: High Okra {Foodie Friday}

A bumper crop of okra

August in Arkansas and it’s hotter than hot.  The past two summers spoiled us with the frequent rains and cooler temperatures.  The lack of water and brutal sunshine can take its toll on farmer’s crops as well as a home garden.  But you can always count on okra to shine in the face of hot dry weather.

Unless you have spent much time down South, you may not be familiar with this green slender pod-like vegetable.  I am an okra lover.  Give it to me anyway I can get it.  Fry it. Pickle it. Slice it up and add it to curry, gumbo or stew.  Roast it on the grill.  My son and I recently took a bite of it raw just to see what it was like.  And it wasn’t bad at all! 

At the moment, I have bags of okra falling out of my refrigerator every time the door is opened.  I’d like to be pickling it but I haven’t found the time.  Right now I am simply washing and freezing the okra.  Because this okra will likely be coated and fried or added to another dish, I slice the pods into 1-2 inch lengths and freeze them in large gallon bags.  

So when you come across a great deal on okra at the farmers market or your own garden is producing a bumper crop remember these easy storage tips.  You can also try this great recipe that highlights some other great farmers market or from the garden finds.

1st there was high cotton.Now we have High Okra! @jeanettadarley #ARWB #FoodieFriday

Click To Tweet

Funny looking okra jeanetta

High Okra: Okra, Tomato and Purple Hull Peas
Serves 6
Write a review
Save Recipe
Print
Prep Time
32 min
Cook Time
2 hr 5 min
Prep Time
32 min
Cook Time
2 hr 5 min
Ingredients
  1. 1/4 pound strip bacon, cut into 1/4-inch pieces
  2. 1 cup onion, diced
  3. 1 1/2 tablespoon garlic, chopped
  4. 3 cups fresh okra, cut into rounds
  5. 1 cayenne pepper, sliced
  6. 1 sweet banana pepper, sliced
  7. 2 cups cooked purple hull peas (recipe follows)
  8. 2 cups diced Roma or paste tomatoes
  9. Salt
  10. Pepper
Instructions
  1. In a large sauté pan, cook bacon until crispy. Remove bacon and set aside.
  2. Sauté onion and garlic in bacon drippings until soft.
  3. Add okra and peppers and cook until tender, about 10 minutes.
  4. Add purple hull peas and tomatoes and cook an additional 5 minutes.
  5. Season with salt, pepper and toss in reserved bacon.
Black-Eye Peas
  1. Add peas to a large sauce pan and cover with water.
  2. Add the onion, bacon, bay leaves, and black pepper. Over high heat, allow to come to boil then reduce to simmer and cook for about 45 minutes or until beans are firm but cooked.
  3. Season with salt.
  4. Let the peas stand in liquid for 15 minutes before draining.
Arkansas Women Bloggers https://arkansaswomenbloggers.com/
Headshot-Jeanetta Darley

 Getting to Know Your ARWB Foodies

Jeanetta Darley
So I Was Sayin’

What food reminds you of childhood?
Rice crispie treats

What is your favorite international cuisine?
I love it all; why pick?

What is always in your refrigerator at home?
Beer

What is your most used cookbook?
Better Homes & Gardens red checkered cookbook

What is your favorite kitchen gadget?
My canner.

Do you have a favorite food indulgence?  
 Not really because I don’t deny myself much. Everything in moderation.

What is your go-to ingredient that you use time and time again?
.Onions

What is your favorite food meal to cook at home?
Fried egg sandwich

What is a cooking tip that you would like to share with beginning cooks?
Just try it. If it flops throw it out or feed it the chickens and try again.

When you’re not cooking, what are your favorite pastimes?
Art

What else would you like us to know about you?
I’m honest. I usually only bite my food. I love Jesus but I drink a little.

Jeanetta is a crocheter & coffee addict, chicken keeper & goat wrangler, a farmer girl & maker of drunk jellies. You can find her online at So I Was Sayin’ or on twitter, pinterest  & instagram . You can also follow her on Periscope (Jeanetta) and join with her for #Arkanscopes. Catch her session with Kellee Mayfield  (@DeltaMoxie) on Periscope at #AWBU.

Laurie Marshall: Yum Salad {Foodie Friday}

I was twelve years old the first time I ever ate a salad. In fact, before that year, I am not sure I really knew what a salad was. My mom was a pretty no-nonsense kind of cook, and we ate a lot of easy meals that mom could make in her sleep. But when I was twelve, she was dating a man who had fancier food tastes than we had typically been able to support on a single-parent budget, and we started eating salad. 

Fast-forward a lot of years that I won’t tally up for you, and I am now a fan of salads. Thank goodness for that fancy-food man, who eventually became my step-dad. The biggest turning point came when I discovered that salads can be made with greens other than iceberg lettuce. It was an evolutionary step on my culinary timeline to learn that some lettuce actually has flavor and texture and doesn’t require half a cup of salad dressing to make it palatable.

Let @junquerethunque show U how to make this Yum Salad on #ARWB #FoodieFriday. #yummy

Click To Tweet

Yum Salad fresh ingredients laurie marshall 1

This recipe for Yum Salad is a variation on a dish I get at my local Thai restaurant. I love the flavor of the dressing – a complex mingling of sweet, savory, tangy and spicy. It is a great base for any protein you want to add, but I chose some boneless pork chops when I made it this week. 

Yum Salad dressing

/Most restaurants will serve this salad over iceberg lettuce, which immediately starts to get floppy once the dressing is applied. I use fresh spinach and arugula to add body to the greens. The peppery flavor of the arugula also comes through to up the flavor quotient. I add tomatoes to mine, and if you don’t have chiles available, you can substitute a squirt of sriracha. 

Yum Salad garlic and chiles

 

Yum Salad on arugula and spinach

Yum Salad
Write a review
Save Recipe
Print
Ingredients
  1. 1.5 pounds boneless pork chops
  2. ½ Tablespoon vegetable oil
  3. ¼ cup shallot or sweet onion, sliced thin
  4. 3 Tablespoon chopped cilantro (leaves and stems)
  5. 1 medium cucumber, seeded and sliced
  6. 1 cup cherry or grape tomatoes, halved
  7. 3-4 cups arugula and spinach greens
  8. 1 clove garlic, pressed or finely minced
  9. 2 Thai chiles, minced (or 1 Tablespoon sriracha)
  10. 2 Tablespoons very thinly sliced lemongrass
  11. 1.5 teaspoons light brown sugar
  12. 2 Tablespoons fish sauce
  13. 2.5 Tablespoons fresh lime juice
Instructions
  1. Start by crushing the garlic (this is why the press is helpful), and smashing it together with the chile peppers on your cutting board. You can use a knife to do this or a small spoon.
  2. After you slice the lemongrass, bruise it a bit with the dull side of your knife to help draw out the oils that are full of flavor. Put the garlic paste in a small bowl and add lemongrass, fish sauce, lime juice and brown sugar. Whisk together and set aside as you work on the rest of the dish. All those flavors will start to come together and your kitchen will smell amazing.
  3. Heat vegetable oil in a pan and add protein of your choice – in this case, pork. If you’re using pork or chicken, cook the meat thoroughly on both sides. For beef, it’s okay to leave it a little pink in the middle. Remove from pan and let the meat rest for a few minutes while you spread your greens over your platter.
  4. Once your meat has rested, slice it into thin strips, place in a large bowl, and add the shallots, cilantro, tomatoes and cucumber. Pour dressing over the meat and veggies and toss until everything is covered.
  5. Spoon meat and veggie mix over the greens on your platter, pour any dressing in the bowl over the top, and serve alone, or with rice on the side.
Notes
  1. This dish keeps well in the fridge, and would make a great wrap for lunch the next day!
Arkansas Women Bloggers https://arkansaswomenbloggers.com/
  

lauriemarshall

 

Getting to Know Your ARWB Foodies

Laurie Marshall
Junque Rethunque
See Laurie Write

What food reminds you of childhood?
Tuna fish patties and Kraft mac and cheese. We were on a budget, and my mother made tuna patties (croquets to the fancy people) often. They had crushed saltines in them and were crispy golden brown on the outside. Mom had certain combinations of foods that were always served together, and Kraft mac and cheese was always a side dish for the tuna patties. Unfortunately, I can’t seem to get my family to appreciate the perfection of this dish.

What is your favorite international cuisine?
Indian, Thai and Mexican – I love the meaty-ness of the dishes, contrasted with complex spice and herbs. I could eat these every day for every meal and be perfectly content.

What is always in your refrigerator at home?
Eggs, half-n-half, and 384 jars of pickles and mustards. I’m not sure what’s up with that last one…

What is your most used cookbook?
Epicurious.com, to be honest… although most of my cooking is done by the seat of my pants. I do have a cookbook from the 20s that has my grandmother’s name embossed on it. The name was put on when it was rebound at some point. There are not a ton of recipesin it that I want to try, but I love love love having it. 🙂

What is your favorite kitchen gadget?
Hmmm… I am pretty low-tech, really. I use my vegetable peeler a lot, but my blender and food processor get dusty. If a crock pot is a gadget, that’s probably my favoritebecause of how it saves my butt when I am too busy to spend time preparing a meal.

Do you have a favorite food indulgence?  
Locally roasted coffee beans and dark chocolate. My husband has a sweet tooth but doesn’t like dark chocolate, so those two things are about the only things I can keep around that I know he won’t steal.

What is your go-to ingredient that you use time and time again?
I have been putting curry powder in everything lately, and enjoying the sweetness it adds to spicy dishes. But my home-canned tomatoes are always easy to grab as an ingredient for something awesome.

What is your favorite food meal to cook at home?
This changes all the time (remember, I said I fly by the seat of my pants). But a couple of favorites are homemade chicken pot pie and crock pot pork roast with rotel and potatoes.

What is a cooking tip that you would like to share with beginning cooks?
Watch Food Network. Seriously – I have become so much more experimental (successfully, too!) since I have become of fan of shows like Top Chef and Chopped. I discover new ingredients, which I will probably never use, but they talk about combining flavors and ingredients and that has helped me learn what to play with in my own kitchen. Also, the measurements listed in the recipe are important. That’s all I will say about that.

When you’re not cooking, what are your favorite pastimes?
I am a writer and artist, and love to be making and creating something. My family and I enjoy getting out and hiking on local trails, and I am a big movie buff – love to binge watch movies, but I hardly ever have time.

What else would you like us to know about you?
My mantra, which may be a good reminder to others – “It’s never to late to be what you might have been.” It’s a quote by the writer George Elliot, and it rings true with me every single day. There are things we put off as moms and we need to remember that no matter what you are focused on today – kids, family, work, parents who need you… you can continue to make tiny steps forward and one day those steps will add up and you will be on top of a hill you thought you would never be able to climb. Keep moving. 🙂

Connect with Laurie:
Twitter JunqueRethunque
Twitter LaurieMMarshall
Instagram JunqueRethunque
Instagram See Laurie Write
Pinterest JunqueRethunque
Pinterest Laurie Marshall

 

In addition to her love for a perfectly turned phrase, Laurie Marshall has a passion for reusing and repurposing, and may get a little too excited about power tools and the wall of paint chips at her local h

Laurie lives in Northwest Arkansas where her mother was a majorette in the high school band and her grandmother inspired her love for homemade and handmade. She is spoiled by the availability of locally-grown foods in her community. Being the decision-maker for dinner every night wears her out, but, thanks to Food Network, she still enjoys experimenting with new flavors and concoctions. She prides herself on the fact that no one has gotten ill after eating her food.ome improvement store. She graduated from the BA program in Creative Writing at the University of Arkansas in 2007 at the ripe old age of 39, and after spending six years working at a desk job (that she loved!), she took the leap and began her freelancing career. Her work has been published on VisitRogersArkansas.com, TasteArkansas.com, NWAMedia.com, and in AY Magazine and Do South, among others. @LaurieMMarshall 

#AWBU 2015 Foodie Friday Presenters Announced

#AWBU Foodie Friday 2015

Presented By

TasteARLogo

@TasteArkansas
The Arlington Hotel ~ Hot Springs, Arkansas
August 28, 2015
Registration and Gathering begin at 11:30

 #AWBU #FoodieFriday15

by Foodie Friday gal Debbie Arnold of DiningWithDebbie

The awesomeness of #AWBU Foodie Friday just keeps getting better and better, and after scanning this year’s distinguished list of presenters and their topics, I just know you are going to agree. These presenters are strong voices for Arkansas, its farmers, its producers and its programs. We are fortunate that our presenting sponsor, Taste Arkansas, has again shown its support of Arkansas Women Bloggers and our efforts to further the story of Arkansas

Registration for Foodie Friday attendees begins at 11:30 at The Arlington and also includes your registration for AWBU so you’re one and done! Our program begins sharply at noon so you’ll want to be sure to be on time.  You won’t want to miss a single minute of the afternoon’s program.

While there will be light snacks available, note that lunch will not be served. Feel free to bring your lunch with you, however. And if you’re so inspired, you can share with me! 

I’m excited to see you and just know you are going to enjoy the best #AWBU Foodie Friday ever!  Feel free to email Debbie with your questions.

georgiacropped

 

Keynote Speaker: Georgia Pellegrini
Chef, Author, Adventure Expert, TV Personality ~ @gpellegrini
Topic: Branding Yourself

#AWBU15 welcomes @gpellegrini as keynote for #FoodieFriday. #excited”@TasteArkansas

Click To Tweet

 

Jana Spencer Hunter 

Jana Hunter
@janahunterint

Topic: 10 Ways to Ruin Your Party

Don’t spoil your own party! @janahunterint shares pointers for #AWBU15 #FoodieFriday” @TasteArkansas

Click To Tweet

professional picture (2)

Arkansas Farm Bureau Women in Agriculture Panel

Janeal Yancey, Moderator ~ @meatcountermon ~ ARWB member
Panelists: Beth Moss, farmer and seed salesman for Progeny Ag Products; 
Susan Anglin, dairy & beef cattle farmer in Benton County @anglindairy  ~ ARWB member
Cassie Davis is a dairy farmer and blogger in Washington County

These AR AG ladies have the right stuff. They tell us how they do it! #AWBU15 #FoodieFriday…

Click To Tweet

Matt-Bell-3 headshot courtesy of rockcityeats greg henderson

 Chef Matthew Bell ~ @chefmabellz

South on Main, Little Rock
From Our Field. To The Kitchen. For Your Table.

Chef Bell comes to us through the courtesy
of The Arkansas Soybean Promotion Board 

So excited 2 C what @chefmabellz brings 2 #AWBU15 #FoodieFriday @TasteArkansas @arkansassoybean

Click To Tweet

Heather Disarro_1_Lowres

Heather Disarro ~ Heather’s Dish

Creative Food Photography: Branding Yourself with Gorgeously Designed Food Photos (Interactive) 

#AWBU #FoodieFriday Gonna’ make beautiful food photos w @heathersdish @TasteArkansas

Click To Tweet

BRING YOUR CAMERAS, IPHONES, IPADS, ETC.

Assisting Heather:

Jenny MarrsJenny Marrs ~ Blessings and Raindrops

sarah shotts 400  Sarah Shotts ~ Love Letter to Adventure

Whitney BinzelWhitney Binzel ~ Whit Bits Indian Kitchen 

Hostesses and Social Media Facilitators  

awbu hostesses collage

 Keisha Pittman Big Pitt Stop ~@bigpittstop
Talya Boerner Grace Grits and Gardening ~ @gracegrits
Jodi Coffee The Coffee House Life ~ @thecoffeehousel
Kellee Mayfield Delta Moxie ~ @deltamoxie 

These pretty smiles R waiting 2 greet U @AWBU15 #FoodieFriday @TasteArkansas

Click To Tweet

 #AWBU Foodie Friday Details

 

#AWBU #FoodieFriday #Presenters Announced. Amazing lineup! @TasteArkansas

Click To Tweet

 

Debbie Arnold: Cherry Habanero Jam {Foodie Friday)

Debbie Arnold

I’m on a roll with berries and fruits lately including cherries which have reappeared at our markets. If I can keep enough of them on hand before Hubby eats them as is, I make this Cherry Habanero Jelly.  Our supply that I made last fall using our garden-fresh habaneros is all gone.  I gave away a bunch of it at Arkansas Women Bloggers University in September and some more at Christmas as little presents for friends and neighbors.  So when I went to the downstairs pantry to get a jar for my “All About Cherries” appearance on THV 11 last February, well…Mother Hubbard’s cupboard was bare. (As it turned out, Mother Nature decided to bring in a little snow which caused me to cancel my appearance since getting out of our driveway is next to impossible when there’s frozen stuff on the ground.)


cherries vert dining with debbie

Being the spontaneous, creative soul that I am (ahem!), I made up a fresh batch  then when I had to scrape around for cherries since it was February. How does that happen that National Cherry Month occurs when cherries are gone from the markets? Go figure. While scouring the pantry for a wayward jar I remembered I had never posted that recipe. Looks like you guys get to be the lucky recipients…recipe and jam if you’re on your way to AWBU in Hot Springs.

I know I tell you all of the time, “Y’all, this is so good, ” but honestly Y’al this stuff is so good.  That  batch I made in February did not  have the same habanero heat as my batch from last fall.  The habaneros didn’t give off as much “smelly” heat while I was preparing them.  Or, at least, they didn’t seem to.  The batch I made this week, in contrast, was screaming heat! There’s nothing like fresh-from-the-garden taste, is there?

On a side note:  When you make this, always wear gloves!  That’s the voice of experience.  Trust me. It’s a painful part of my past. Literally.

Packin’ some heat on #ARWB #FoodieFirday with @DiningWithDeb. #habanero #cherry

Click To Tweet

We like to use this on grilled meats, purple hull peas, pinto beans — just about anything we put on our plates actually.  Well, except dessert that is — although with a little extra crunchy peanut butter and a Ritz, it just might make it into the dessert category  It’s also very good as a quick appetizer with cream cheese and crackers — you’ve had that I’m sure.  I’ve even used it as a grilling glaze by melting it in the microwave and brushing it on the meat as it is grilling.  Oh, wow!

Be patient with this as you are waiting on it to jell.  It may take a few days for it to do so.  Also, I like to leave some chunks of pepper and cherries in the mix, but you can grind them to smithereens if that’s your preference.  I never quite know whether to call this a jelly or a jam since it has those chunks hanging out in there. Jammy? What do you think?

I put most of this up in 4-ounce jars since I like to have it on hand that way to use as little gifts.  This batch made 26 of those.

Did I mention that I’m raising ghost peppers?  Hmmmm

Bon Appétit, mon chéries!

cherryhabanerojam diningwithdebbie

Cherry Habanero Jam
Write a review
Save Recipe
Print
Ingredients
  1. 1 quart fresh cherries pitted and chopped*
  2. 7 orange habaneros, cored and seeds removed (if desired)**
  3. 1 large red bell pepper, cored and seeds removed
  4. 7 1/2 cups granulated sugar
  5. 1/4 cup lemon juice
  6. 2 pouches liquid pectin (I use Certo.)
Instructions
  1. Instructions
  2. Prepare the jars and lids.
  3. Roughly chop the cherries; place in a large saucepan.
  4. Finely chop the habaneros and red bell pepper in a food processor.
  5. Mix the peppers, sugar and lemon juice into the peaches; stir well.
  6. Bring the mixture to a rapid boil, stirring frequently.
  7. Add in the liquid pectin and bring back to a hard boil for 1-2 minutes.
  8. Remove from the heat and skim off the foam, if desired.
  9. Pack into sterilized jars and seal.
  10. Process in a boiling water bath for 10 minutes; cool completely before storing.
  11. Check lids for proper seal.
Notes
  1. *You can substitute bottled cherry juice, but make certain that it is pure juice and not a blend with added sugar.
  2. **If you leave the seeds in, the jam will have more heat. We like it hot!
  3. If you are not accustomed to water bath canning, I suggest you purchase a good guide. I'm a big fan of Ball's canning manuals myself.
  4. The pamphlet in the box of Certo is a good general guide for making jams and jellies.
Arkansas Women Bloggers https://arkansaswomenbloggers.com/

 Debbie Arnold headshot from THV11

Getting to Know Your ARWB Foodies

Debbie Arnold
Dining With Debbie

What food reminds you of childhood?
My Mamaw made the very best chicken and dumplings—EVER! She made them for just about every Sunday  dinner and always if the preacher was coming over.  Nonnie was also an amazing cook.  Her chicken and dressing cannot be beat, and my Aunt Sue can make it just like Nonnie did. I learned much of what I know about cooking from them. (You do know that “dinner” is “lunch” in THE South, right?)

What is your favorite international cuisine?
That’s tough. If I had to pick just one, I would probably choose Italian. Some of my fondest memories of Italy are associated with the food we ate while there. Although judging from my cookbook library, you would think it would be French.  Maybe it is?

What is always in your refrigerator at home?
I always have herbal infused olive oils, compound butters, a variety of mustards, heavy cream, Greek yogurt, fresh fruits and vegetables and tea!

What is your most used cookbook?
I have given away a number of my cookbooks so I’m probably down to around 300 right now. I know. I read cookbooks like many people read novels though. Judging from  their wear and tear, I use several volumes from America’s Test Kitchen, Calico Cupboards  (which I helped write), The French Laundry by Thomas Keller, Around My French Table by Dorie Greenspan, Joy of Cooking by Irma Rombauer and Marion Becker, Delia Smith’s How to Cook, and Cooking at Home by Julia Child and Jacques Pepin a lot. My new favorite, however, is A Kitchen in France by Mimi Thorisson. I read it cover to cover without putting it down.

What is your favorite kitchen gadget?
On a daily basis, I probably use my whisks more than any other kitchen tool. My favorite gadget hands down, though, is my electric knife sharpener. Love it! Dull knives are dangerous.  

Do you have a favorite food indulgence?  
Hot fudge sundaes with pecans and no cherry from Andy’s Frozen Custard. I may be craving one right now.

What is your go-to ingredient that you use time and time again?
Kosher salt. I use it almost exclusively in cooking since it does not contain any additives. I‘m also loving Riceland’s Rice Bran Oil. I just keep hoping it makes it to the supermarket shelves soon.

What is your favorite food meal to cook at home?
In many ways, cooking is meditative for me. Choosing a favorite meal is rather like choosing your favorite child – impossible. Right now, it would probably be fried okra and purple hull peas with fresh tomatoes and basil since they are in season. Or maybe homemade pizza on the grill? Come October when cooler weather sets in, it’ll be a whole different story.

What is a cooking tip that you would like to share with beginning cooks?
If you can read a cookbook, you can cook. Like so many others have said, don’t be afraid to try. Everyone burns something occasionally; it’s okay.  Oh, and this is very important, invest in really, really good knives and keep them sharpened.  They’ll last you a lifetime.

When you’re not cooking, what are your favorite pastimes?
Gardening consumes a considerable amount of my time as  does blogging and working on ARWB.  Hubby and I also spend most weekends at the lake or playing with our grandchildren.

What else would you like us to know about you?
Most of what you might be interested in is on the ARWB web site. If you get up REAL early and live within the viewing audience, you can watch me pretend to cook on THV11 This Morning twice a month—usually around 6:45. That’s AM by the way.

 

Caty Mills: Bloody Maria Shrimp {Foodie Friday}

Summertime means that it is officially grilling season!  This week I grilled up some Bloody Maria Shrimp.  It’s a Mexican twist on the classic Bloody Mary flavors that uses tequila instead of vodka.  I also added some chili powder and paprika to spice up the flavor profile and complement the smoky flavor you get from grilling.  These shrimp are a little sweet, a little smoky, and the kick from the lemon and tequila adds a great brightness and freshness to the dish. Serve these up as an appetizer with some frozen margaritas and you’ve got the perfect summer treat. 

Now, a little bit about this particular method of grilling. One of my favorite ways to grill shrimp is to throw them in a foil packet with a little bit of marinade.  It’s so much easier than sticking them on kabobs and I find that the shrimp cooks more evenly.  They also soak up more flavor from the marinade on the grill so there’s no chance of them drying out or getting too charred.  It’s an easy method for first time grillers and master grillers alike.

 

bloody maria shrimp from caty mills

   

It’s a Bloody Maria kind of day! Grilling shrimp on #ARWB #FoodieFriday

Click To Tweet

Bloody Maria Shrimp
Serves 4
Write a review
Save Recipe
Print
Ingredients
  1. 1 pound shrimp, peeled and deveined
Marinade
  1. 1 cup crushed tomatoes
  2. 1/4 cup olive oil
  3. 1/4 cup tequila
  4. 1 clove garlic, minced
  5. 1 tablespoon Dijon mustard
  6. 1 tablespoon Worcestershire sauce
  7. 2 tablespoons lemon juice
  8. 1 teaspoon hot sauce
  9. 1 teaspoon onion powder
  10. 1 teaspoon chili powder
  11. 1/2 teaspoon paprika
  12. 1 teaspoon salt
  13. 1 teaspoon pepper
  14. 1 lemon, sliced thin as garnish
  15. 1/4 cup parsley, chopped as garnish
Instructions
  1. Fire up your grill to medium heat.
  2. In the meantime, make the marinade. Add all of the ingredients for the marinade to a large bowl and whisk together to combine thoroughly.
  3. Add the shrimp to the bowl and marinate for 15 minutes.
  4. Make two foil packets using heavy duty foil. To do this, lay a large sheet of foil on a flat surface. Place half of the shrimp and a little bit of the marinade in the center of the foil. Then place a few slices of lemon on top. Bring the short ends of the foil together and fold twice to seal. Fold in the sides leaving some room for steam.
  5. Make another foil packet for the other half of the shrimp.
  6. Place the foil packets on the grill and grill over medium heat for 6-8 minutes.
  7. Remove the shrimp from the grill, open up the foil packets, and garnish the shrimp with a few fresh slices of lemon and the chopped parsley.
Notes
  1. Serves 4 as an appetizer.
Arkansas Women Bloggers https://arkansaswomenbloggers.com/

Caty

 

 Getting to Know Your ARWB Foodies

Caty Mills
Twitter: @CatysCorner
FB: https://www.facebook.com/catyscornerblog
Instagram: https://instagram.com/catyscorner/ 
Blog: www.catyscorner.com

 
What food reminds you of childhood?
Pinto beans, greens, and cornbread. My dad used to make it all the time from scratch. It was both of our favorite meals.

What is your favorite international cuisine?
 Ramen. It’s so fun to make at home and actual healthy!

 

What is always in your refrigerator at home?
Tons of fruit and lots of different kinds of cheese.

What is your most used cookbook?
The Pioneer Woman’s first cookbook

What is your favorite kitchen gadget?
My spiralizer. Awesome for curly fries!

Do you have a favorite food indulgence?  
Homemade biscuits with cream gravy

What is your go-to ingredient that you use time and time again?
Chicken broth. You need it for almost any casserole or soup.

What is your favorite food meal to cook at home?
Homemade mac and cheese

What is a cooking tip that you would like to share with beginning cooks?
Don’t stress about following recipes to a tee (except if baking). It’s fine to add your own flair and try new things!

When you’re not cooking, what are your favorite pastimes?
Playing volleyball

What else would you like us to know about you?
I am writing an e-book right now.

 

 

 

 

 

 

 

 

 

 

 

Shana Chaplin: Perfect Pork Tenderloin Straight from the Grill

 shana pork tenderloin 4

Pork Tenderloin is a perfect cut of meat for grilling.  With the right marinade and low heat, you get a tender, tasty piece of meat every time.  This recipe is one of my “go to” recipes for any time of year.

shana pork tenderloin 3

I love this recipe for several reasons.  It is easy, virtually fail proof, can be served hot off the grill or cold, and works year round.  I usually serve the tenderloin with green beans and potato casserole or cheese grits.  The leftovers can be chopped and stored for making barbeque pork sandwiches.  That is if you have leftovers!

shana pork tenderloin 1

Perfect Pork Tenderloin Straight From the Grill
Serves 8
Write a review
Save Recipe
Print
Ingredients
  1. 1 package pork tenderloin
Marinade
  1. 1 cup of orange juice
  2. ¼ cup pineapple juice
  3. ½ cup lite soy sauce
  4. 2 tsp sesame oil
  5. 2 Tbsp minced garlic
  6. 1 tsp chili powder or ½ tsp chili pepper paste
Instructions
  1. Place the Pork Tenderloin in a 9 x 13 baking dish.
  2. Whisk together all of the marinade ingredients and pour over the pork tenderloin.
  3. Seal with plastic wrap and place in refrigerator overnight. At a minimum the tenderloin should marinate 4 hours to 6 hours.
Grilling the Pork Tenderloin
  1. Spray or brush the grill grate with oil.
  2. Preheat the grill to 350 degrees. You want to keep the grill between 300 and 350 the entire time.
  3. Place the Pork Tenderloin on across the grate, reserving the marinade.
  4. Allow the tenderloin to SLOWLY cook.The key is in slow and low grilling. You will rotate the tenderloin at least 6 times during the grilling process. Each time you rotate the tenderloin coat it with marinade. It will take roughly 45 minutes to cook
  5. The tenderloin will begin to have dark grill marks and turn a beautiful golden color.
  6. Turn the grill off and move the pork tenderloin to the upper rack. If you don’t have an upper rack place the tenderloin on a cookie sheet and let it sit in the oven (off) for 5-10 minutes. This step is important. This will allow the tenderloin to seal in all the yummy juices and finish cooking. The center will be slightly pink. Even if you overcook the tenderloin slightly, it will still be juicy and tender.
  7. After letting the tenderloin rest, place it on a cutting board and slice thinly. I like to cut mine in pieces ¼ inch to ½ inch. You can serve the tenderloin as is, or offer a side of barbeque sauce for your guests to drizzle over the top.
Notes
  1. If you have trouble finding a pre-packaged pork tenderloin , you can purchase a pork loin. Trim the excess fat. Cut the loin once across the grain, dividing it in half. Cut each half lengthwise with the grain. You will have 4 pork tenderloins. Freeze two or double the recipe.)
Arkansas Women Bloggers https://arkansaswomenbloggers.com/

shana chaplin Getting to Know Your ARWB Foodies

Shana Holloway Chaplin
Simple Organized Life
SOS Organizing Company

What food reminds you of childhood?
Rice is a primary for me. I grew up in Japan. I love it steamed, with curry, covered in teriyaki beef or with dried seaweed. Both sides of my family have a real sweet tooth. I love desserts as well. Meringue pies, anything chocolate and fresh homemade cakes remind me of both sets of grandmothers and my great-grandmother.

What is your favorite international cuisine?
Asian. Although, Italian runs a close second. I love the freshness of Asian cuisine, and as mentioned love me some good steamed rice. None of that Minute Maid Rice stuff. Rice cooked in a pressure cooker. I love the seasonings of Asian, the ease of preparation and the use of lots of vegetables. What is always in your refrigerator at home?

What is always in your refrigerator at home?
Eggs, butter, kale or spinach and apples.

What is your most used cookbook?
Southern Living Cookbook 

What is your favorite food meal to cook at home?
Italian Sausage Tortellini Au Gratin.  It is my go to meal.  I can easily make a double batch and freeze half.  I keep dishes of it prepared to take to sick friends or families with new babies.  Always a hit.  Good comfort food.

What is your go-to ingredient that you use all of the time?
 Parmesan and fire roasted tomatoes.

What is a cooking tip that you would like to share with beginning cooks?
 Just do it.  Really good cooking is often simple.  Don’t overthink it.  Relax and enjoy the process.  I think any dish, made at home and served around the dinner table tastes better than any 5 course meal at a restaurant. 

When you’re not cooking, what are your favorite pastimes?
I love to decorate our home, which means I love digging around flea markets and browsing through Pinterest.  I also love to read and find myself drawn to devotional type books or Southern writers.

What else would you like us to know about you?
I am a wife, mom, caretaker of aging parents and manage two businesses.  I make it a priority for my family to eat at home around the dinner table at least 4 times per week, and most weeks 5 times.  It IS possible.  I truly believe cooking at home, sharing hospitality with my family and friends is the core of who I am.  I also believe it has had the largest impact on my girls over many other things we chose to do.  They count on meals at home.  They share with us around the table.  They bring their friends to our table.  For me, the dinner table is where memories are made.

Connect with Shana:
Facebook
Pinterest

Shana blogs at “Simplified Organized Styled”, focusing on living a beautiful life with purpose.  She is a former missionary kid, wife to Paul Chaplin, and mother to teenage twin daughters, Emery and Lindsey.  She and her family reside in Maumelle.  Shana manages an organizing and personal coaching business (SOS: Simplified, Organized, Styled), home schools, serves alongside her husband in young married ministry at Immanuel Baptist Church, volunteers through the Arkansas Baptist State Convention Women’s Missionary Union Board and Women’s Ministry program.   

 

Chris Olsen: Grilling Baby Back Ribs {Foodie Friday}

chris olsen photo 250

 

This week’s Foodie Friday guest is Chris H. Olsen a nationally known home and garden guru, designer, author, TV personality, public speaker and friend of ARWB. In his book, Chris shares his landscape and gardening knowledge along with his unique flair for home decor and design. He is also a member of the Association of Professional Landscape Designers

 

This recipe is more of a method than a firm step-by-step because there’s a lot of flexibility when it comes to barbecuing ribs.

Before we start, you’ll need pork ribs. Baby back ribs come from the loin of the hog and the bones are generally smaller and the flesh is leaner and meatier than spare ribs which come from the side and belly.

You’ll also need a dry rub. I like using the rub I use for my Grilled Pork Chops.  For glazing, a barbecue sauce is needed. (Nate from Debbie: Hubby uses a rib rub from Cookshack.)

Wood chips (hickory or mesquite both work really well) are also needed. Part of what makes barbecue ribs authentic is the taste of smoke permeating the meat. Since the ribs cook in just a couple hours, the smokiness will be fairly mild.

chris olsen Collage

The night before you plan on barbecuing, prepare your pork ribs. Working with one rack at a time, lay the rack on a large cutting board. You’ll want to trim off any excess meat because they won’t cook at the same rate as the rib meat. Usually baby back ribs don’t come with any extra flaps of meat, but spare ribs, St. Louis style and country style ribs often do.

Flip the rack over so the meaty side is face down. There is a thin membrane on this side that goes over all the bones. Removing this membrane is optional, but generally a good idea. It can become a very tough sheet that tastes and feels like you’re chewing on plastic if you cook it with the ribs. To remove it, just thrust a blunt object (like the blunt tip of a thermometer) in between the membrane and the bones as shown in the photo. Wiggling your tool around a little should give you enough room to get a finger beneath the membrane. Once you’ve got a grip on the membrane, pull it away from the back of the ribs. You’ll need to use some force, but if you’re smooth about it, the membrane should come away as one piece. Using a paper towel can help you grip the membrane better if your fingers keep slipping. 

Cover both sides of the rack with a generous portion of spice rub. I generally use about 1/2 cup of rub per rack of ribs. Make sure you use your hands to rub the mixture into the ribs. The moisture from the pork should be enough to make the rub stick and coat easily.

After both sides have been rubbed with the spice rub, place the rack onto a large sheet of heavy duty aluminum foil. The foil should be large enough to wrap the entire rack in it (just image you’re going to gift wrap the ribs).

Fold the foil over the ribs and fold the aluminum foil onto itself to seal just like you would if you were preparing to freeze it.

Put them onto a sheet pan and slip it into the refrigerator so the rub can do its thing. We’ll want to leave the ribs in the fridge for at least 10-12 hours. The salt and sugar in the rub should draw out some moisture from the ribs which serve two purposes. First, it firms up the flesh a little bit, and, second, helps provide moisture to the rub which turns it into a paste and then a liquid. The liquidy rub penetrates into the meat during the next several hours, so it’s important to wait before cooking the ribs.
About an hour before you plan on cooking, soak 2 cups of wood chips in water for that hour.

Prepare a grill for indirect heat. For a charcoal grill, start a fire and move the coals to one side, leaving the other side without coals. For a gas grill, turn on the burners only on one side. (If your grill doesn’t have burners on just one side, then I suggest you rig up something so your ribs will be much higher up and away from the flames than they normally would be.) You’ll also need a rib rack (a metal device that looks like a desk top filing rack. Flip it over so the point of the V is facing up and stick it on the grill. That’s how I do it. Place the rack on the side of the grill without direct heat.

chris olsen 2 Collage

Remove the wood chips from the water. If you’ve got a charcoal fire going, put the wood chips directly onto the coals where they should begin to smolder. If you’re using a gas grill, place the wood chips into a smoker box (or an aluminum foil sheet shaped into a box with holes punched in the top like the one in the picture) and put it on the side where the flames are on. Turn the fire up until the chips begin to smoke and then turn the heat down to low

Remove the ribs from the refrigerator and unwrap them. If the racks are too long to fit on the rib rack on your grill, then you might have to cut them in half. Insert the racks or half racks into the rib rack so they are standing up. Position them so they are as far away from the heat source as possible. Close the lid.

Every twenty minutes, open the lid and rotate the ribs. Move each rack closer to the heat source, and then move the rack closest to the heat source to the position farthest from the heat.

After about 1-1/2 hours for baby back ribs or 2-1/2 hours for spare ribs, the meat should have shrunk away from the bone substantially. The temperature of the rib meat should be over 180°F which means much of the collagen in the meat has probably converted to juicy and unctuous gelatin (the reason we love ribs).

At this point, pull the racks off the grill and clear off the smoker box and rib rack. Redistribute the heat so it is even throughout the grill (for gas grills, use medium heat). Place the racks of ribs back onto the grill and brush on your favorite barbecue sauce. Every three minutes, flip the racks and brush more sauce on. Repeat until you’re tired, have run out of sauce, or can’t wait any longer.

Cut the ribs apart to serve. 

That’s it. Follow these steps correctly and you should have some great barbecue ribs.

Getting to Know Your ARWB Foodies

Chris H. Olsen
Living the Good Life with Chris H. Olsen

What food reminds you of childhood?
Cake! My grandma would make a wonderful strawberry cake for me for my birthday!! It’s still my favorite!

What is your favorite international cuisine?
. I LOVE Mexican food!!! I spent a LOT of time in Southern California and that just became my favorite food when I would eat out! I love to experiment with lots of different recipes!

What is always in your refrigerator at home?
I ALWAYS have cheese, raisins and milk!

What is your most used cookbook?
I don’t use a cookbook! I cook from my heart!

What is your favorite kitchen gadget?
. My wine bottle opener…lol! No..I really don’t use “gadgets”. I’m kind of an “old fashioned” cook, so I do my own chopping, cutting. I don’t really get all fancy! I like to keep it simple and easy!

Do you have a favorite food indulgence?  
CHOCOLATE!

What is your go-to ingredient that you use time and time again?
Peppers! Peppers and onions! Oh…and fresh rosemary from my yard!

What is your favorite food meal to cook at home?
I love to make homemade chili!

What is a cooking tip that you would like to share with beginning cooks?
. Don’t be afraid to just get in there and try it! No one succeeds the first time, so keep at it!

When you’re not cooking, what are your favorite pastimes?
Gardening, working in my two nurseries, Botanica Gardens and Plantopia and speaking to groups around the country!

What else would you like us to know about you?
I love to try new things and I don’t think that anything is ever a failure! Being positive is the key to success in life and in business!

Connect with Chris::
Twitter: @ChrisHOlsen
Facebook

Chris H. Olsen
Botanica Gardens
Plantopia