I absolutely love last minute surprises especially when cooking, ok NOT! Today's entry is all about preparing for the unexpected "plus one." You know that one that shows up with an extra on every invite.
On today's menu I will be cooking and serving Grilled Beef Ribs in a Ginger Kumquat Glaze with Orzo and Kale Salad. But first, a return to my dilemma, I have shopped for a two person limit and here comes Jack Tripper. This is a situation that can seem like an extinction level event at the time, nobody likes last minute change, but as a chef you are trained to prepare for and expect the unexpected. Whether you're a foodie, novice or first timer my suggestion is to do the same. Relax, relate and release. At the end of the day it's only food and one or a few more mouths to prepare for. More importantly it's a chance to interact with at least one more person during your get together. Times like this hone your confidence in so many other areas as well. Simply stated if you have menu planned for three ribs per person , the new deal is two ribs per person. Now that you are no longer worried about the extra guest(s) on to the reason we are here... The recipe!!!
Beef ribs are relatively inexpensive and the "under-sung hero" of the beef world, in my opinion. They are easily marinated and normally packed full of flavor with good marbling (fat content in the meat). For this application I am marinating with tamari, garlic, ginger, olive oil and orange juice for no more than 30 minutes. I am careful to be sure that the ribs taste more of beef than marinade. After allowing the ribs to marinate place in an oven on High Broil setting for 5-7 minutes bone side down. If using a gas grill, place ribs bone side down for 5 minutes and flip to allow the meat to cook for an additional 3-5 minutes, do not leave unattended (the fat cause to flame). Allow Ribs to rest for 3-5 minutes to seal in the natural juice and prepare to serve.
The Ginger and Kumquat Glaze is made while the ribs are marinating by adding freshly grated ginger (2 Tbs), tamari (1/8 Cup), olive oil (1/4 Cup), orange juice (1/3 Cup), brown sugar (1/2 Cup) and 10 kumquats halved. Add the tamari, ginger, olive oil and orange juice to a sauce pan and cook to reduce by a bit more than half, add the sugar a bit at a time until you get the desired thickness to your glaze and set aside. Add the halved kumquats to a buttered pan, flat side down add a pinch of brown sugar and allow to brown.
For the Orzo and Kale Salad, simply boil salted water for the orzo, most stores sell prepackaged kale that is already cleaned, cut and ready to cook. Open the package and add to a heated sauté pan with olive oil and a pinch of fresh garlic and grated carrots. Add the cooked orzo and toss in pan until thoroughly combined. Add salt to achieve desire taste. The salad can be served hot, room temperature or cold.
To plate: add two ribs per plate and spoon on glaze liberally. Add micro greens as a garnish to the crossed ribs then the orzo salad and enjoy...
On today's menu I will be cooking and serving Grilled Beef Ribs in a Ginger Kumquat Glaze with Orzo and Kale Salad. But first, a return to my dilemma, I have shopped for a two person limit and here comes Jack Tripper. This is a situation that can seem like an extinction level event at the time, nobody likes last minute change, but as a chef you are trained to prepare for and expect the unexpected. Whether you're a foodie, novice or first timer my suggestion is to do the same. Relax, relate and release. At the end of the day it's only food and one or a few more mouths to prepare for. More importantly it's a chance to interact with at least one more person during your get together. Times like this hone your confidence in so many other areas as well. Simply stated if you have menu planned for three ribs per person , the new deal is two ribs per person. Now that you are no longer worried about the extra guest(s) on to the reason we are here... The recipe!!!
Beef ribs are relatively inexpensive and the "under-sung hero" of the beef world, in my opinion. They are easily marinated and normally packed full of flavor with good marbling (fat content in the meat). For this application I am marinating with tamari, garlic, ginger, olive oil and orange juice for no more than 30 minutes. I am careful to be sure that the ribs taste more of beef than marinade. After allowing the ribs to marinate place in an oven on High Broil setting for 5-7 minutes bone side down. If using a gas grill, place ribs bone side down for 5 minutes and flip to allow the meat to cook for an additional 3-5 minutes, do not leave unattended (the fat cause to flame). Allow Ribs to rest for 3-5 minutes to seal in the natural juice and prepare to serve.
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| Grilled Beef Ribs in a Ginger Kumquat Glaze with Kale and Orzo Salad |
For the Orzo and Kale Salad, simply boil salted water for the orzo, most stores sell prepackaged kale that is already cleaned, cut and ready to cook. Open the package and add to a heated sauté pan with olive oil and a pinch of fresh garlic and grated carrots. Add the cooked orzo and toss in pan until thoroughly combined. Add salt to achieve desire taste. The salad can be served hot, room temperature or cold.
To plate: add two ribs per plate and spoon on glaze liberally. Add micro greens as a garnish to the crossed ribs then the orzo salad and enjoy...
This recipe sounds delicious, and I will be trying it very soon. I'm looking forward to reading more of your adventures Chef!
ReplyDeleteThank you I'll be sure to keep the recipes coming!
DeleteLove your writing, and the recipes sound great! As far as that extra person showing up, I always cook more than what's needed. If less people show, all the more for everyone else and / or fabulous leftovers the next day.... disguised as a completely different meal of course! :-)
ReplyDeleteThank you I look forward to your feedback.
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