ub, Rendezvous Famous Seasoning, or Steven Raichlen's All-Purpose Rub).
ondness for spice.
Mr. Raichlen likes a crust about 1
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
eakers.
You can thank Steven Raichlen for this amazing recipe!
Set up your grill for indirect heating at 350 degrees F; place a drip pan in the middle of your coals.
Remove the silver skin from the ribs with your hands.
Combine all the rub ingredients and rub 2/3 of it on both sides of ribs.
Place ribs on the grill and close the cover.
Combine all the ingredients for the mopping sauce.
After 30 minutes of cooking, mop the ribs with the sauce; repeat mopping every 20 minutes thereafter.
Continue to cook the ribs until they are tender and the meat has shrunk a bit from the bones, about 1 ...
Bring all ingredients to boil in saucepan over medium heat, stirring occasionally. Reduce heat; simmer until sauce is reduced to 2 cups, stirring often, about 10 minutes.
Combine all the ingredients in a bowl and mix with a fork.
Transfer to a jar, cover, and store away from heat and light.
The rub will keep for several months. Makes 1 cup.
To make a wet rub, add 3 tablespoons Worcestershire sauce and 3 tablespoons olive oil to the rub and stir to make a thick paste. Spread this mixture on the meat and marinate in the refrigerator for 1 hour before grilling.
Combine ketchup, brown sugar, lemon juice, zest, molasses, Worcestershire sauce, liquid smoke, mustard, onion powder, and pepper in a nonreactive saucepan. Whisk to mix.
Let the sauce gradually come to a simmer over medium heat and simmer until thick and flavorful, 8 to 10 minutes.
If not serving the sauce immediately, let cool to room temperature, transfer to air tight jars, and refrigerate until serving.
Rinse chicken under cold, running water and blot dry with paper towels. Arrange in a nonreactive baking dish.
Make the brine: Place the salt, brown sugar, peppercorns, chili pepper and bay leaves in a large, nonreactive bowl. Add the hot water, then whisk until the salt and brown sugar dissolve; stir in the cold water. Let brine come to room temperature.
Pour over the chicken and stir in the lemon slices, onion and garlic. Cover the dish with plastic wrap and let stand in the refrigerator for 2 hours, turning the chicken once or twice.< ...
Mix all ingredients together, using the cayenne pepper to your heat preference.
Rub on a whole chicken for beer can chicken, or a rack of ribs.
Makes about a half a cup of rub.
Combine all the ingredients in a large saucepan; gradually bring to a simmer over med-high heat, whisking to mix.
Decrease heat to medium and let the sauce simmer to blend the flavors, 5 minutes.
If not serving immediately, transfer to clean glass jars and refrigerate until serving; the sauce will keep for several months; bring to room temperature before using.
Refer to Recipe #309834 or Recipe #387518 for instructions to prepare
sing fresh pumpkin the original recipe states: Bring a large pot
anilla, coconut optional.
This recipe is transcribed as written in
olonial: After preparing the previous recipe (let cool first), add 1
ompletely. Reserve shells for sauce (recipe to follow) and rinse shrimp