Wednesday, June 10, 2015

Tangy Pomegranate BBQ Rib Tips ~ Ginger Hominy Rapini Salad & Japanese Curry Potato Salad

     Gourmet Backyard BBQ Recipes!
     Basically, anything that is outside of the barbecue cuisine norm is considered to be exotic.  Some folks never stray too far from purchasing a bottle of manufactured barbecue sauce.  Real barbecue fans always make their own sauces.  Outstanding barbecue cooks never settle for the same old thing and they constantly create new BBQ flavors. 

     One taste of Pomegranate Molasses is all it takes for a BBQ chef to say that this item would be good for making a gourmet BBQ sauce.  Pomegranate Molasses has a tangy pomegranate fruit syrup flavor.  This item is not a true molasses.  It is more like a naturally condensed syrup.  The color can be bright red or it can be dark reddish brown.  Tangy Pomegranate Molasses can be found in Mediterranean food markets.
     Pomegranate molasses is used extensively in Middle Eastern cuisine.  Everywhere from Morocco to Iran and Turkey, there are recipes that require Pomegranate Molasses.  Many of the traditional recipes are for sauces that are used just like BBQ sauce. 
     The first time that I tasted tangy pomegranate molasses, the first thought was that the flavor would be perfect for making a BBQ sauce.  After giving the BBQ recipe idea some thought, today I figured that prepping the ribs with Garam Masala and chile pepper spice mix would compliment the flavor of pomegranate the best.  

     This tangy pomegranate BBQ sauce has plenty of palm sugar and granulated sugar in the recipe.  Sugar balances the tart pomegranate flavor.  Palm Sugar is used in many Indian and Thai recipes and it has a unique rich flavor of its own.  
     Another exotic flavor in the Pomegranate BBQ Sauce is Himalayan Black Salt.  Himalayan Black Salt actually has milky orangish white color, but it will turn black when water is added.  This salt is mined in the Himalayan Mountains.  It is a healthy mineral salt that has a fairly strong Sulphur aroma that mellows after simmering.  Himalayan Salt reacts with the flavor of tart pomegranate in a unique way.

     The potato salad recipe is something new too.  As far as I know, no other chef has ever made a Japanese Curry flavored potato salad.  This was a first and it turned out to be very tasty!  
     Japanese style curry sauce is a very rich tasting brown colored sauce that is easy to make.  Garam Masala spice mix is used to make Japanese Curry Sauce.  Only a small amount of Japanese Curry Sauce must be made for this for today's potato salad recipe.
     Some folks like broccoli salads.  Rapini (Broccoli Rabe) requires just a couple more steps when prepared as a salad.  Ginger and Hominy helps to mellow the bitter flavor of a rapini salad.

     *The entire BBQ rib tips recipe yields 1 hearty portion!

     Garam Masala BBQ Dry Rub Mixture:
     No white pepper or black pepper is needed, because they are already in the garam masala spice mixture.  
     Place 1 1/2 tablespoons of garam masala in a mixing bowl.
     Add 1/4 teaspoon of cayenne pepper.
     Add 1/2 teaspoon of Spanish Paprika.
     Add 1/2 teaspoon of ancho chile powder.
     Add 1/4 teaspoon of turmeric.
     Add 1/2 teaspoon of onion powder.
     Add 1/4 teaspoon of garlic powder.
     Add 2 pinches of sea salt.
     Mix the spices together.

     Garam Masala BBQ Dry Rub Rib Tips:
     The rib tips can be slow roasted or slow smoked.
     Step 1:  Select 14 ounces of meaty pork rib tips.
     Rub a thin coating of the Garam Masala BBQ dry rub spic mix over the entire surface of each rib tip.
     Refrigerate the dry rubbed ribs for 1 hour, so the flavors sinks into the meat.
     Step 2:  Place the dry rub rib tips on a wire screen roasting rack on a roasting pan.
     Slow roast the rib tips in a 275ºF oven, till the meat is fully cooked and tender.  (A smoker set to 250ºF can be used to slow roast the ribs too.)
     Step 3:  Set the roasted rib tips aside or refrigerate them till the BBQ cooking event starts!

     Tangy Pomegranate BBQ Sauce:
     There are several kinds of BBQ sauce.  Butter mustard baste, vinegar chile pepper baste, molasses base sauce, tomato base sauce, brown sugar base sauce, fruit base sauce and chile colorado base sauce are to name just a few.  
     Today's BBQ sauce is a sugar and tangy pomegranate molasses base sauce, but it does not taste sweet.  The tangy pomegranate flavor shines through in a big way.  
     Every item in this sauce recipe either compliments or accents the tangy pomegranate flavor.  A few of the ingredients are not easy to find in regular grocery stores.  Himalayan Black Salt can be found at Indian markets.  Palm Sugar can be found in Asian markets.  Tangy Pomegranate Molasses can be found in Mediterranean markets.  All of these items can be found at internet stores like Amazon.  
     Step 1:  Place 2 cups of water in a sauce pot.
     Add 2 1/2 ounces of tangy pomegranate molasses.   
     Add 1 teaspoon of ginger paste.
     Add 2 tablespoons of minced onion.
     Add 2 cloves of mince garlic. 
     Step 2:  Add 1 pinch of ground celery seed.
     Add 2 pinches of cayenne pepper.
     Add 1/4 teaspoon of ancho chile powder.
     Add 1/4 teaspoon of Spanish Paprika.
     Add 1 pinch of cumin.
     Add 1/4 teaspoon of coriander.
     Add 1 pinch of allspice.
     Add 2 pinches of black pepper.
     Add 1 pinch of white pepper.
     Add 1/4 teaspoon of Himalayan Black Salt.
     Add 1 pinch of sea salt.
     Step 3:  Add 1/2 teaspoon of lemon juice.
     Add 1/2 tablespoon of rice vinegar.
     Add 1/4 cup of granulated sugar.  
     Add 3 tablespoons of palm sugar.
     Add 1 teaspoon of vegetable oil.
     Step 4:  Whisk the ingredients together.  
     *Taste the sauce.  The sauce should taste tangy with a mild sweet sour flavor.  Adjust the balance if necessary.  The sulphur aroma of the Himalayan Salt will dissipate after simmering. 
     Step 5:  Place the pot over medium heat.  
     Bring the sauce to a gentle boil.
     Step 6:  Reduce the temperature to low heat.
     Gently simmer and reduce the sauce, till it is a thin syrup consistency that can barely glaze a spoon.
     Remove the pot from the heat and set the sauce aside.

     Japanese Curry Potato Salad:
     This recipe yields 2 accompanying portions.
     Step 1:  Boil 1/2 pound of red bliss potato in salted water over medium heat, till the potatoes are fully cooked, but not mushy.
     Cool the potatoes under cold running water.
     Cut the potatoes into bite size pieces.  (Leave the skin on the potatoes.)
     Chill the potatoes in a refrigerator.
     Step 2:  Heat a sauce pot over low heat.
     Add 1/2 cup of vegetable broth.
     Add 1/2 tablespoon of red miso paste.
     Add 1/2 teaspoon of garam masala.
     Add 2 pinches of turmeric.
     Add 1/2 teaspoon of thin soy sauce.
     Add 1 teaspoon of sugar.
     Stir the ingredients, till the miso paste dissolves.
     Step 3:  Simmer and reduce, till only about 1 tablespoon of concentrated Japanese Curry Sauce remains.  
     Step 4:  Place the concentrated Japanese Curry Sauce in a mixing bowl.
     Allow the sauce to cool to room temperature.
     Step 5:  Add 1/4 cup of diced celery.
     Add 2 tablespoons of diced onion. 
     Add 1/2 teaspoon of minced Italian Parsley.
     Add 1 pinch of ground celery seed. 
     Add 1 small pinch of cayenne pepper.
     Add sea salt.
     Add 1/2 teaspoon of lime juice.
     Step 6:  Add the reserved chilled potato pieces.
     Add just enough mayonnaise, while tossing the ingredients together, to bind the ingredients together.
     Chill the Japanese Curry Potato Salad for 30 minutes, so the flavors meld.

     Ginger Hominy Rapini Salad:
     This recipe yields 2 portions.
     Step 1:  Boil 3 cups of salted water in a sauce pot.
     Add 1 handful of trimmed small broccoli rabe tops and leaves.  (About 4 to 5 ounces.)
     Add 1/4 cup of white hominy corn.
     Boil till the broccoli rabe is tender.
     Step 2:  Drain the hot water off of the vegetables.
     Cool the vegetables under cold running water.
     Step 3:  Place the vegetables in a mixing bowl.
     Add 1/2 teaspoon of sugar.
     Add 1/2 teaspoon of ginger paste.
     Add sea salt and white pepper.
     Add 1/2 tablespoon of rice vinegar.
     Add 1/2 teaspoon of vegetable oil.
     Add 2 tablespoons of water.
     Step 4:  Let the ginger hominy broccoli rabe salad marinate in a refrigerator for 20 minutes.

     Tangy Pomegranate BBQ Rib Tips:
     *For indoor BBQ cooking, use a cast iron ribbed griddle to mark the rib tips and to get them started heating up.  Then sauce the rib tips on a pan under the broiler in the oven to finish them.
     Step 1:  Heat a chargrill to a medium heat range.
     Place the slow roasted garam masala dry rub BBQ rib tips on the grill.
     Allow the rib tips to become hot enough, so the fat on the rib tips starts sputtering juices.  Be sure to flip the rib tips often, so they do not blacken.
     Step 2:  Use a boars hair pastry brush to start basting the the rib tips with the tangy pomegranate BBQ sauce.
     Flip the rib tips often, so the sauce does not blacken.
     Chargrill and baste the rib tips, till the BBQ sauce coats each entire rib tip with a thin glaze.

     Tangy Pomegranate BBQ Rib Tips ~ Ginger Hominy Rapini Salad & Japanese Curry Potato Salad:
     Place the finished Tangy Pomegranate BBQ Rib Tips on a plate.
     Brush the rib tips with the sauce one last time.
     Pour a little bit of the Tangy Pomegranate BBQ Sauce on the plate around the rib tips.
     Mound 1 portion of the Japanese Curry Potato Salad on the plate.
     Drain the marinade off of the Ginger Hominy Broccoli Rabe Salad and place a portion on the plate.
     Garnish the plate with Italian Parsley sprigs. 

     Everybody likes a little bit of extra BBQ sauce and the Tangy Pomegranate BBQ Sauce really looks good on the plate.  These rib tips taste great!  

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