These recipes were contributed by Chef Dré Johnson, a Waxahachie resident, and originally appeared in the WaxahachieNOW September 2015 issue.
Chipotle Plum BBQ Pork Ribs
- 1/4 cup hot water
- 1 tsp. instant coffee
- 3/4 cup plum sauce
- 1/2 cup fresh-squeezed orange juice
- 2 Tbsp. minced chipotle in adobe with sauce
- 2 Tbsp. brown sugar
- Salt and pepper, to taste
- 2 1/2 lbs. pork back ribs
- Mix hot water with coffee to dissolve. Once dissolved, combine with plum sauce, orange juice, chipotle sauce and brown sugar in a small saucepan over medium heat.
- Bring sauce to a boil; reduce heat. Simmer until sauce thickens, about 5 minutes.
- Season with salt and pepper, to taste.
- Coat both sides of the ribs with sauce, saving 2/3 cup of sauce for basting. Arrange the ribs, meat side up, on a lined baking sheet.
- Cover lightly with foil. Bake at 350 F for 1 hour, basting throughout with the remaining sauce. Allow to cool before slicing.
Daisy Mae’s Tea Cakes
- 1 cup butter, room temperature
- 1 1/2 cups sugar
- 1 tsp. baking soda
- 1/2 cup buttermilk
- 3 eggs
- 4 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. ground nutmeg
- 1 tsp. vanilla flavoring
- Cream butter and sugar until well-blended. Dissolve soda in buttermilk; add to butter/sugar mixture. Stir in all remaining ingredients in the order listed. Mix until dough forms.
- Roll dough out lightly on a floured board. Cut dough with cookie cutters of your choice. Bake at 400 F on an ungreased cookie sheet until lightly browned.
Strip Steak With Rosemary Butter
- 1/2 cup butter, softened
- 1 Tbsp. fresh rosemary
- 2 tsp. grated lemon rind (divided use)
- Salt and pepper, to taste
- 1 Tbsp. dried Italian seasoning
- 1 1/2 Tbsp. olive oil
- 2 garlic cloves
- 1 tsp. pepper
- 1/2 tsp. salt
- 4 6-oz. beef strip steaks, 1/2-inch thick
- Rosemary sprigs, optional
- Stir together butter, rosemary, 1 tsp. lemon rind, salt and pepper. Cover and chill until ready to serve.
- Combine Italian seasoning and next four ingredients in a small bowl. Stir in remaining lemon rind. Rub mixture over steaks. Cover and chill for 1 hour.
- Cover steaks with grill lid and grill over medium/high heat (350 F) for 3 to 4 minutes on each side, or until desired doneness.
- Serve with butter mixture. Garnish with rosemary sprigs.
Fire-spice Roasted Chicken
- 1/4 cup soy sauce
- 2 Tbsp. fish sauce
- 1 Tbsp. Asian sesame oil
- 1 Tbsp. brown sugar
- 2 tsp. fire spice seasoning
- 1/2 tsp. kosher salt
- 1 Tbsp. garlic, finely chopped
- 2 tsp. chopped ginger
- 3 1/2 lbs. chicken legs and thighs
- Preheat oven to 375 F. Combine the soy sauce, fish sauce, sesame oil, sugar, fire spice seasoning and salt in a large bowl, mix well. Stir in the garlic and ginger. Add chicken pieces, turning to coat.
- Cover and refrigerate for at least 1 hour or overnight. Turn the pieces now and then so that the marinade coats them evenly.
- Place chicken in a roasting pan. Cook for 30 to 45 minutes.
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