Tuesday, November 30, 2021

Make it spicy!

Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
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Easy Thai Spicy Shrimp Soup

Easy Thai Shrimp Soup

  • 1 cup uncooked basmati rice
  • 2 tablespoons unsalted butter
  • 1 pound medium shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 tablespoon freshly grated ginger
  • 2 tablespoon red curry paste
  • 1 (12-ounce) can unsweetened coconut milk
  • 3 cups vegetable stock
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro leaves
Make it spicy
  1. In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.
  2. Melt butter in a large stockpot or Dutch oven over medium-high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
  3. Add garlic, onion, and bell pepper to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute.
  4. Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk and vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes.
  5. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.
  6. Stir in rice, shrimp, lime juice, and cilantro.
  7. Serve immediately.
Make it spicy

Spicy barbecue baby back beef ribs



For ribs

  • 2 tablespoons packed dark brown sugar
  • 1 1/2 teaspoons salt
  • 2 tablespoons paprika (not hot)
  • 1 1/2 teaspoons chipotle chile powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground allspice
  • 1/2 teaspoon black pepper
  • 2 (2-lb) racks baby back ribs

For sauce

  • 1 1/2 cups chopped onion (from 1 large)
  • 6 garlic cloves, finely chopped
  • 1 1/2 tablespoons finely chopped peeled fresh ginger
  • 2 tablespoons vegetable oil
  • 1 1/2 cups ketchup
  • 1/2 cup cider vinegar
  • 6 tablespoons soy sauce
  • 1/2 cup water
  • 1/4 cup packed dark brown sugar
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon black pepper
  1. Whisk together brown sugar, salt, and spices in a small bowl.
  2. Line a 17- by 12- by 1-inch heavy-duty baking pan with a double layer of foil, then oil foil.
  3. Pat ribs dry and arrange in a baking pan. Rub ribs all over with spice mixture and marinate, meaty sides up, covered and chilled, 2 1/2 hours.
  4. Bring ribs to room temperature, about 30 minutes.
  5. Put the oven rack in the middle position and preheat the oven to 350°F.
  6. Cover pan tightly with foil; bake 1 1/4 hours. Remove foil.

Make sauce while ribs bake:

  1. Cook onion, garlic, and ginger in oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 6 minutes. Add remaining ingredients and simmer, uncovered, stirring occasionally, 15 minutes.
  2. Purée sauce in 2 or 3 batches in a blender until smooth (use caution when blending hot liquids). Set aside 1 cup sauce for serving with ribs.

Grill ribs:

  1. Prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas)
  2. To cook ribs using a charcoal grill: Lightly oil grill rack, then transfer ribs to the area of the rack with no coals underneath, reserving pan juices, and cook, covered with a lid, basting generously with pan juices and sauce and turning over and rotating ribs every 10 minutes (keep ribs over indirect heat), until tender and browned 30 to 40 minutes total. Transfer ribs to a cutting board and let’s stand 5 minutes before cutting into individual ribs.
  3. To cook ribs using a gas grill: Lightly oil grill rack, then transfer ribs to rack above shut-off burner, reserving pan juices. Grill, covered with a lid, basting generously with pan juices and sauce and turning over and rotating ribs every 10 minutes (keep ribs over shut-off burner), until ribs are tender and browned 30 to 40 minutes total. Transfer ribs to a cutting board and let it stand for 5 minutes before cutting into individual ribs.

Cook’s note:

  1. If you aren’t able to grill outdoors, after baking ribs covered, remove the top sheet of foil and continue to bake ribs, uncovered, basting generously with sauce and pan juices every 10 minutes and turning ribs after 20 minutes, 40 minutes total. Then turn on the broiler and broil ribs, meaty sides up, 4 to 6 inches from heat until browned, about 3 minutes.

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