I Want my Baby Back, Baby Back…RIBS

Bring Out Your Inner Fred Flintstone…by Carlibelle

Apricot Mango BBQ Ribs w/ Nielsen-Massey-Vanillas

One sure sign of summer is the tantalizing smell of BBQ food wafting through the neighborhood. Backyard grilling is a quintessential American tradition. In fact, 75% of American households own a barbeque grill, according to the Hearth, Patio, & Barbecue Association. Though not allowed to grill on my terrace in NYC…I bridge and tunnel myself to the nearest backyard in Jersey where I can get my grilling on!

I like almost everything grilled from pizza and vegetables to seafood and fruit.  Yet, the classic summertime favorite remains seductively succulent barbecued ribs.  However, a plate of ribs can go from delicious to disastrous if you do not know what you are doing. Here are some simple steps to follow to ensure your ribs are finger-licking good every time (and be sure to have Wet Wipes handy for you and your carnevoours guests):

 The first step to successful rib grilling is selecting the type of rib that best suits your tastes and budget.  There are several types of pork ribs available at local grocers or specialty meat shops. Popular cuts are spare ribs, St. Louis cut ribs, baby back ribs (can’t help but sing that song, right?!) and country-style ribs.

• Spare ribs have more bone than meat, but offer excellent flavor and are a little less expensive than baby back ribs. One slab of spare ribs is usually enough for two people.
• St. Louis ribs (often called barbecue cut or Kansas City cut) are spare ribs with the rib tips removed. These have more meat in-between the bones than baby back ribs and some prefer the taste of them over other cuts.  A 3-3.5 pound slab will serve two people.
• Baby back ribs are shorter than spare ribs and less fatty. A single serving is usually a half-slab, or whole slab for a healthy appetite.
• Country-style ribs are cut from the sirloin or rib end of the pork loin. The meatiest variety of ribs, country-style ribs are sold either as slabs or in individual servings. These pork ribs are perfect for those who want to use a knife and fork.

To prepare ribs, experts recommend first trimming the silvery membrane, called the peritoneum, on the back of the ribs. (If the peritoneum remains on, it will become hard and parchment-like when grilled.) Spices and seasoning rubs should be applied to both sides of the ribs prior to cooking, allowing the seasonings to permeate the meat on both sides.  Near the end of the grilling process, apply sauces by liberally basting meat over a low heat.  Ribs will turn a nice crispy brown as the sauce caramelizes, making it succulent and melt-in-your-mouth good.

 “The key to the tastiest barbecued ribs is low, slow, moist heat and a great sauce,” says Matt Nielsen, chief operating officer of Nielsen-Massey Vanillas.  “By using vanilla in the Apricot Mango BBQ rib sauce — the rich, creamy, mellow flavor of vanilla enhances the sauce by adding a touch of sweetness and cutting the acidity of a potentially tangy sauce.” And quite frankly with over 100 years of expertise, Nielsen-Massey Vanillas know a thing or two about  flavor! 

Get the charcoal burning, get your smoker smokin’ and try these fabulouse recipes courteousy of Nielson-Massey Vanillas:

Apricot Mango BBQ Ribs

Featured in Nielsen-Massey’s Century of Flavor Cookbook ($27.00; Amazon.com)
Serves 2 to 4

Rib Seasoning:
11/2 tablespoons ancho chili powder
1 teaspoon kosher salt
1 teaspoon organic garlic powder
1/2 teaspoon cumin
1/2 teaspoon ground thyme
2 tablespoons extra-virgin olive oil
2 slabs baby back ribs

 Apricot Mango BBQ Sauce:
1/2 cup medium diced canned apricots, drained
1/2 cup medium diced fresh or jarred mangoes, drained
1 (4-ounce) can mild chipotle chiles
2 tablespoons dark brown sugar
2 whole garlic cloves
1 tablespoon olive oil
1 tablespoon tomato paste
2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
2 teaspoons balsamic vinegar
1 teaspoon Worcestershire sauce
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (optional)

For the rib seasoning, combine the chili powder, salt, garlic powder, cumin, thyme and olive oil in a bowl and mix well to make a paste. Rub evenly over the ribs. Wrap the ribs in plastic wrap and chill in the refrigerator for 2 hours or up to overnight. For the sauce, combine the apricots, mangoes, chipotle chiles, brown sugar, garlic, olive oil, tomato paste, vanilla extract, vinegar, Worcestershire sauce, cumin, salt and cayenne pepper in a blender container and purée. Store in the refrigerator.

To bake the ribs, preheat the oven to 300 degrees. Unwrap the ribs and place on a rimmed baking sheet coated with nonstick cooking spray. Bake for 11/2 hours. Brush the sauce generously over the ribs. Bake for an additional 45 minutes or until the sauce caramelizes. To grill the ribs, unwrap the ribs and place on a grill rack. Grill over indirect low heat for 11/2 hours. Brush the sauce generously over the ribs. Grill for an additional 1/2 hour. Place the ribs on a foil-lined baking sheet. Cover with foil and let stand for 20 minutes. Successful grilling or baking of ribs occurs when ribs cook slowly over low temperatures.

Eat a Cookie…Lose a Pound

Lose Weight Eating Cookies – YUM…by Christabelle

Dr. Siegal’s Cookie Diet (www.cookiedietonline.com), the “Thyroid-Boosting Diet Cookies” is a diet that I NEED to put on your radar, especially now as Memorial Day Weekend is here and bathing suit season is inevidably upon us. How much more motivation can you need to diet than geting to eat sweets and watch the pounds melt away!? “The Cookie Diet” is all you need to see immediate results, as opposed to the slow performance of other diets. Because the weight loss is more aggressive than all other diets, people are sometimes skeptical, however, it is a 1000-1500 calorie diet which is a normal caloric intake. The diet was formulated by a thyroid doctor, Dr. Siegal who created these diet cookies back in the early 1970’s which are 90 calories, low-fat, fiber and protein-filled. The cookies are specially-formulated to suppress appetite via its secret recipe of amino acids. The best part of it all and why it’s so perfect for QUICK summer weight loss is because it works fast, you can manage it quite easily and you don’t have to starve yourself. PLUS, it’s only $6 a day ($180 for an entire 1-month supply of cookies and vitamins). Not too shabby when you think about how much you spend on a daily basis getting lunch ordering “in” at the office!

Just by eating six cookies a day plus a sensible breakfast and dinner, the diet that has helped millions of people lose weight effectively for over 30 years and it has a huge Hollywood following. Ever so recently, Kim Kardashian, the beautiful, voluptuous star of “Keeping Up with the Kardashians” has been seen at the Beverly Hills Cookie Diet store on Wilshire, loading up on these “diet cookies”. When asked about the diet, she says it’s the best way she can lose the flab for her upcoming photo shoots and appearances. Best celeb yet to get on the cookie diet is Jessica Simpson who we’ve seen lately looking a lot slimmer… 

‘Scuse me while I down a chocolate chip cookie and look fabulous in my summer bikini…

Checkout Dr. Siegal’s Cookie Diet  at www.cookiedietonline.com and let the blubber blasting begin! Tell them Christabelle sent you…

A Lobster For You…A Lobster For Me

The Lobser Fest Hits NYC – Get Crackin’…by LaniBelle 

Lobster lovers have reason to celebrate this summer –THE LOBSTER FESTIVAL HAS ARRIVED IN NYC! The world’s most sought after lobster, the hard-shell from Nova Scotia, is making its way to Patina Restaurant Group’s menus at unbeatable prices.  Usually considered a culinary luxury, PRG’s lobster offerings are extremely well-priced with dishes starting at $7.50 (yes, the same price as 2 Vente Lattes from Starbucks !).  The deep, cold Canadian waters yield lobsters with a flavor that is rich and sweet, with plump, fresh meat during the summer months.

PRG’s landmark restaurants are celebrating the arrival of the Nova Scotia lobsters with special menus at all its New York Metro restaurants beginning May 22^nd through September 6^th.

A la carte lobster menus will vary to reflect the unique style of each restaurant.  Specialties include a Crisped Lobster Roll for $7.50 at Cucina & Co., Gazpacho of Sugar Snap Peas with Lobster for $12 at La Fonda del Sol; Lobster Bolognese with Linguine, Local Ricotta and Basil Oil for $22 at Brasserie 8½; Lobster Tempura with Green Papaya and Mango Slaw, Sweet Chili Sauce at Nick & Stef’s Steakhouse for $12; Lobster Bake with a 2 lb. lobster, corn on the cob, boiled potatoes, andouille sausage and clarified butter for $29 at Rock Center Café.

Canadian hard-shell lobsters come from the clean, cold waters of Nova Scotia in the North Atlantic.  They are harvested at the peak of their season, when they are healthy, well-fed and strong – the perfect time to enjoy them straight from the sea. YUMMMY!

For a complete list of participating restaurants, menus, reservation numbers and additional information, please visit www.patinagroup.com/east/lobster.