White Gazpacho

August 2nd, 2011 § 0 comments § permalink

Serves 6-9

Ingredients

4 euro or hot house cucumbers, peeled and chopped
2 pounds white (green) grapes, halved
1 cup white balsamic vinegar
1 cup extra virgin olive oil
2 cups raw almonds
1 cup Greek yogurt
Salt & pepper to taste

Directions

In a food processor, combine the cucumbers, grapes, ½ cup white balsamic vinegar, ½ cup extra virgin olive oil, almonds and yogurt and blend until smooth. Season with salt and pepper to taste and also add more oil and vinegar to desired taste.

*Recipe property of Polo Dobkins

Watermelon Rind Pickles

August 2nd, 2011 § 0 comments § permalink

Makes a large batch of pickles

Ingredients

Seedless red watermelon rind with a touch of red flesh left on (entire watermelon)
1 cup salt
1 teaspoon alum powder (pickling preservative for crispness/totally optional)
1 quart cold water
3 cups white distilled vinegar
2 cinnamon sticks
15 cloves
3 cups sugar

Directions

In a large mixing bowl combine the salt and cold water and mix or whisk until all the salt dissolves. Pour the mixture over the rinds in a large flat vat or container, making sure all rinds are covered. Cover the container with something to push the rinds down into the liquid and let stand for eight hours. Drain the pickled rinds and rinse and soak in a clean cold water bath. In the meantime in a large sauce pan bring the vinegar and spices to a boil. Add the clean rinsed rind and 1 cup of sugar and bring back to a boil. Remove from heat and allow to cool. When the mixture is cool add one more cup of sugar and place back on burner and bring to a boil. Remove again from heat add sugar and allow to cool. Place back on heat and add the final cup of sugar. Allow to cool.

*Recipe property of Polo Dobkins

St. Louis Style Ribs

August 2nd, 2011 § 0 comments § permalink

Serves 6

This recipe is a slow poached rib recipe with the seasonings that are normally incorporated into a dry rub in the poaching liquid, creating simple and succulent ribs!

Ingredients

4 Spanish onions, chopped
12-15 cloves of garlic, chopped
2 teaspoons cayenne pepper
2 teaspoons paprika
3 teaspoons mustard Seeds
1-2 sprigs of fresh thyme
2 fresh bay leaves
2 teaspoons peppercorns
4 pounds St Louis ribs (specially cut spare ribs)

Directions

In a large soup pan filled with water, place, onions, garlic and seasoning sand bring to just before simmer. Add the spareribs to the pan of water and slow poach for about 3 hours or until meat begins to slide of the bone. Allow ribs to cool in the poaching liquid. The seasonings in the poaching water can be altered according to taste. Grill the ribs slathering the Bourbon BBQ sauce all over them as they grill and after.

*Recipe Property of Polo Dobkins

Bourbon BBQ Sauce

August 2nd, 2011 § 0 comments § permalink

Makes 5 Cups

Ingredients

1 ½ cups molasses
2 cups white wine vinegar
1 ½ cups ketchup
½ tablespoon garlic paste (smashed garlic)
½ tablespoon ginger paste (smashed ginger)
2 tablespoons franks hot sauce
½ cup bourbon

Directions

Place all ingredients, except the bourbon, in a large sauce pan and bring to a boil. Reduce the heat to a simmer and cook until a thick and properly desired consistency. In another small pan reduce the bourbon by half and add to the sauce at the end of cooking, stir allow to cool before using.

*Recipe property of Polo Dobkins

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