Streams

Michael Lomonaco’s New Year’s recipes

Wednesday, December 19, 2007

Baby Back Ribs with Sherry Vinegar and Honey

4 racks baby back pork ribs (5-6 lb total weight), cut into individual ribs
1 cup Spanish sherry vinegar
1 cup honey
1/4 cup soy sauce
1 tablespoon smoked paprika
1 tablespoon chipotle chilies in adobo sauce, chopped
3 cloves garlic, finely chopped
Salt and pepper

1. Put rib racks in a large flat dish
2. Stir together vinegar, honey, soy sauce, paprika, chili and garlic in a bowl. Pour marinade over ribs and allow to marinate ribs, refrigerated, for 2-3 hours or overnight.
3. Preheat oven to 400°F.
4. Place the ribs and the marinade in one layer in one or two suitable-sized baking dishes, season with salt and pepper. Roast ribs 30 minutes at high heat, then turn oven down to 325°F, and continue to roast for an additional 45 minutes, turning ribs over using tongs to brown other side.
5. Cook until browned and serve with a drizzle of the reduced marinade.

Recipe © 2007 Michael Lomonaco

Shrimp on Skewers with Ginger & Mango Glaze

1 large ripe, mango, peeled and seed removed
3 tablespoons grated fresh ginger
¼ cup light brown sugar
¼ cup orange juice
2 tablespoons soy sauce
Several sprigs fresh cilantro
1 teaspoon Tabasco hot sauce
1 pound medium shrimp, peeled and deveined, about 25- 30 to a pound
Wooden skewers soaked in hot water

1. place mango, ginger, sugar, orange juice, soy sauce, cilantro and hot sauce into a blender and puree till smooth
2. put shrimp into a bowl, pour marinade over them and allow to marinate, refrigerated, for 1 hour
3. thread shrimp onto skewers, season with salt and pepper
4. using a grill pan, or outdoor grill, grill shrimp over high heat, turning to cook both sides, until the glaze turns a burnished mahogany color
5. serve shrimp immediately

Recipe © 2007 Michael Lomonaco

Bacon-Wrapped Sea Scallops

1 pound thinly sliced, fire-flavored, fruit-wood-smoked bacon, halved crosswise (1 half-slice per scallop)
2 pound large sea scallops (about 10 scallops)
All-purpose flour, for dusting
Fine sea salt and freshly ground black pepper
4 tablespoons unsalted butter
3 tablespoons minced shallots
2 tablespoons small capers
¼ cup olive oil
8- to 10-inch wooden skewers for the scallops

1. Preheat the oven to 375°F.
2. Wrap a half-slice of bacon around the circumference of each scallop, like a belt. Pierce the scallop through its side with a skewer to keep the bacon in place.
3. Dust each bacon-wrapped scallop with flour and season with salt and pepper.
4. Put the butter in a 10- or 12-inch ovenproof sauté pan and melt it over medium-high heat. When the butter begins to foam, add the scallops to the pan, and brown them, approximately 2 minutes. Turn the scallops over and add the shallots and capers to the pan. Transfer the pan to the oven and bake for 10 minutes.
5. Remove the pan from the oven, remove the skewers from the scallops, and arrange the scallops on a platter. Spoon the shallots and capers over the scallops and serve.
Serves 4 to 6

Mushroom and Artichoke Dip with Fresh Vegetable Crudités

3- 9-ounce packages frozen artichoke hearts, defrosted
1- 12 ounce package fresh white mushrooms, washed and brushed clean
2- 8-ounce packages cream cheese, room temperature
1 cup grated parmesan cheese
1 cup sour cream
¼ cup fresh parsley, coarsely chopped
2 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 garlic clove, minced
1 teaspoon Worcestershire sauce
Optional: ½ teaspoon cayenne pepper
Carrots, celery sticks, bell pepper, endive spears

Pre-heat oven to 400°f.
1. place the defrosted artichokes and clean mushrooms into a food processor and pulse till coarsely chopped
2. add the cream cheese, parmesan cheese and sour cream to the food processor and pulse with the artichokes and mushrooms till well combined, and smooth
3. add the parsley, mustard, lemon juice, garlic and Worcestershire and pulse for 10 seconds more, adjust the seasoning with salt and pepper
4. pour into a buttered baking casserole and bake for 25 minutes until bubbling and hot
5. wash and cut vegetables into 2 inch long stick-shapes
6. serve the hot dip with chilled vegetable crudités

Recipe © 2007 Michael Lomonaco

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