Showing posts from July, 2013

Vikki's Baby Back Ribs

Vikki's Baby Back Ribs (for illustration only) Majdi asked if I would add this recipe to his blog and I am happy to oblige. The recipe is adapted from Alton Brown's baby back rib recipe, but I modified the spices and the sauce. The method is all AB's though and can be used for spareribs as well as baby back ribs, though you will have to adjust the time a bit. Spice Rub: 8 tablespoons brown sugar 2 tablespoons kosher salt 1 tablespoon chili powder 1 teaspoon ground pepper 1/2 teaspoon mustard powder 1/2 teaspoon cayenne pepper 1/2 teaspoon onion powder 1/2 teaspoon Old Bay 1/2 teaspoon Italian herb mix (or a bit of thyme, rosemary and oregano) This makes enough rub for three slabs of baby back ribs. Braising liquid: 1 1/2 cup low sodium chicken broth 3 tablespoons apple cider vinegar 2 tablespoons honey 3 cloves chopped garlic Microwave the braising liquid for one minute then stir to ensure the honey is dissolved. Pat the ribs dry and remove the m

"Bharat" or "Middle Eastern Spices"

Bharat is an Arabic Slang for " spices". Every middle eastern region, country, or even family has its own version of it. Mine is no different. This spice blend can be used for a variety of middle eastern dishes such as grilled meats, stuffed vegetables (eg. Cabbage leaves stuffed with rice and lamb). This is a 2 step recipe: 1. get equal parts of: Allspice, Black Pepper, White Pepper, Cinnamon, Ground Cloves, Ground Nutmeg, and Coriander. 3. Mix all the spices together and store them in an air tight container or a small zip lock bag.

My Salad

This salad takes many forms, shapes, and flavors; however, my favorite version is always the latest one I make… Ingredients: Group A 1 Head of iceberg lattice washed 1/2 large red onion 1/2 a red, green, or yellow Bell pepper 1 large tomato or few little ones 2 carrots 2 Tbsp of chopped fresh mint Group B 1/2 tsp cumin  1/4 tsp white pepper 1/4 tsp back pepper 1/4 tsp cayenne pepper 1/2 tsp sea salt  Group C 1/4 cup of black olives  1/4 cup of garbanzo beans 1 cup of cooked Farro. You can use any other cooked grain (and I suggest you try different ones every time) 2 Tbsp olive oil 1 Tbsp Lemmon juice Group D 1/2 tsp sumac powder 1/2 cup of Feta Cheese crumbled (fat free is fine) Steps to create the magic 1. Chop all ingredients of Group A into small size and mix them in a large salad bowl. This is a form of chopped salad that we usually eat with a spoon. 2. Add to the salad bowl Group B ingredients and mix them in.  3

Happy 4th of July

Food & the 4th of July are inseparable. Actually, come to think of it, all social events are traditionally commemorated with food. In my own limited yet confusing background I can count at least 7 different countries where I lived and witnessed this great symbiotic relationship between food and celebration. Keeping with my own newly found tradition of blogging about what I cook, I made two very delicious dishes that I will share; Grilled Chicken with " Bharat " (a middle eastern blend of 7 spices), served with my favorite Salad (some call it Fattoosh , some call it Tabouleh , I called my Salad ). The good news is: the recipe is easy, flexible, and absolutely delicious 😀 PS. Bharat is an Arabic Slang for " spices". Every middle eastern region, country, or even family has its own version of it. Mine is no different. I first time made it when cooking stuffed cabbage, then I was hooked. See my post titled: "Bharat" or "Middle Eas