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Kentucky Derby Bites and Cocktails
Kentucky Derby Bites and CocktailsThe Prep-Ahead ThanksgivingThe Kentucky Derby At Home Menu Taught VirtuallyCompanies Offering Freebies For Those Receiving VaccinesEasy Mother's Day TreatsIn the Oscar Spotlight: VeggiesHoliday Baking FavoritesThanksgiving Feast Pro Tips and TricksTasting Whiskey Like a ProWhole Hog BBQ with Dad
Pitmaster Sam Jones talks whole hog BBQ, his new book and his family tradition with Fox News's Lilian Woo. Listen Here: Follow Lilian Woo on Twitter:@LilianNY PORK SPARE RIBS From: Whole Hog BBQ Sam Jones Daniel Vaughn PORK SPARE RIBS RECIPE Makes 3-4 servings Ingredients: Brine: 1 gallon water 1 1/2 cups sugar 1 cup kosher salt 1 gallon ice Ribs: 1 full rack pork spare ribs, about 2 1/2 pounds 1/4 cub Rub Potion Number Swine 1/3 cup Sweet Barbecue Sauce Directions: To make the brine, in a 10-quart pot, bring the water to a boil, then turn off the heat. Add the sugar and salt and stir until dissolved. Pour in the ice to chill the mixture. If you'd rather not bother with the ice, make the brine with 2 gallons of water, and do it far enough in advance so it will be completely cooled before adding the raw ribs. To make the ribs, brine the ribs overnight, or for at least 4 hours. Preheat a smoker to 250°F. Evenly coat the ribs with about 2 tablespoons of the rub on each side. Put them bone side down on the rack of the smoker, directly over the coals. Let them cook for 1 hour, then flip and cook for another hour. Rib Recipe Sam Jones Check the sag of the ribs with the bend test. To do so, take a pair of tongs held perpendicular to the rib bones and guide one arm of the tongs under the rib rack. Do so carefully so as not to rough up the underside of the ribs too bad. Once the arm of the tongs is halfway up the rack, pinch down on the rack and lift the whole thing up. If the ribs don't bend at all, you still have a long way to go. The more tender they become, the more bend you'll see when performing this test. Once there's enough bend that a seam opens up, cracking the surface of the rib bark on the top side of the ribs, they're tender enough to wrap. Once they've reached the proper sag, wrap the ribs in foil and place them back on the pit for at least another hour. Use the bend test to check for doneness and tenderness. Rewrap and continue cooking if needed. Unwrap the ribs, lightly brush each side with half the barbecue sauce, and put them back on the pit for 10 minutes longer, until the surface of the ribs is browned. To serve, cut through the rack between the rib bones. The bones will be easier to locate with the ribs turned upside down. Serve with the remaining barbecue sauce on the side. We bought a wood-fired cabinet smoker just for ribs because we couldn't keep up with demand when we first opened. The smoker is a big metal box fueled by wood chunks, but it's not really appropriate for home cooks due to its size and hefty price tag. It was the first barbecue-cooking implement we'd ever used that wasn't fueled solely by hardwood coals. After a few months of tweaking temperature settings and which racks the ribs should sit on, we gave up the fight. The results just weren't right. The ribs were either undercooked or too smoky, and we didn't have the time or help to figure it out. One of our pit guys reverted back to coo ing the ribs inside the whole hog pits during his shifts. We liked the flavor and made what in hindsight was an obvious change in methods. There's nothing that isn't improved by a little extra smoke from hog fat. We brine the meat overnight, then rub it in the morning. The brine isn't necessary at home, but it helps with making consistently juicy ribs at the restaurant. The rub is best applied right before you put the slabs on the pit. Feel free to season ribs as heavy or light as you like at home. At the restaurant, we evenly coat them from a shaker full of Rub Potion Number Swine. "Evenly coat" means a lot of different things to differ- ent people, but it's not a rub. The racks aren't dunked into a large pan full of rub, either. It's shaken on to a thickness where you can still see some of the meat underneath. From: Whole Hog BBQ: The Gospel of Carolina Barbecue with Recipes from Skylight Inn and Sam Jones BBQ/Ten Speed Press Learn more about your ad choices. Visit megaphone.fm/adchoices
Jun 14 2019
2 mins
Game of Thrones Party Must-HavesSt. Paddy’s Day Treats at the End of the RainbowFan Favorite Chicken Wings
Spicy, baked or fried ... winning ways to turn out chicken wings for your Super Bowl Spread.  David Leite of Leite's Culinaria shares tips with Fox News's Lilian Huang Woo. LISTEN HERE:   Buffalo Chicken Wings Leite's Culinaria photo: Ryland Peters & Small found on Leite's CulinariaKorean Chicken Wings What's the trick behind the best Korean chicken wings? According to Aki Kamozawa & H. Alexander Talbot, it's an overnight bath in a mixture of egg whites, salt, and baking soda. The concoction not only "forms an even coating that clings to the baked chicken wings and seasons them," as the authors explain, but somehow manages to "break down the outer layer of proteins on the skin," which renders the chicken skin thin and crackling, the underlying meat moist and juicy. There you have it. Best baked chicken wings recipe ever. Resourceful home cooks may wish to note that the authors also brush this very same marinade on a whole chicken, let it soak up the flavor in the fridge overnight, and then roast it. One last thing. It's not only the knee-wobblingly crisp skin that makes these baked chicken wings Korean-style. It's also the fact that they're served with yangnyeomjang, a Korean dipping sauce that's sorta sweet yet still has some heat.-Renee Schettler Rossi Korean Chicken Wings Adapted from Aki Kamozawa | H. Alexander Talbot | Maximum Flavor | Clarkson Potter, 2013 INGREDIENTS For the baked chicken wings 3 large egg whites 2 teaspoons baking soda 1 3/4 teaspoons fine sea salt 4 pounds whole chicken wings For the Korean dipping sauce 1/4 cup tamari soy sauce (seek out a gluten-free brand, if desired) 3 tablespoons apple juice 1 tablespoon honey 1 tablespoon rice vinegar 1 tablespoon toasted sesame oil 1 teaspoon Korean red chile flakes or crushed red pepper flakes 1 tablespoon toasted sesame seeds, roughly chopped or coarsely ground if desired 1 garlic clove, grated 1/2 teaspoon grated ginger 1 scallion, finely sliced DIRECTIONS Make the baked chicken wings 1. Plop the egg whites, baking soda, and salt in a large bowl and stir to dissolve the salt and baking soda. Add the chicken wings and toss to coat evenly. Remove the wings from the bowl and arrange them on 2 wire racks. Place each rack over a rimmed baking sheet. Refrigerate the wings overnight, uncovered. (This results in the crisp skin. Don't skip this step!) 2. Preheat the oven to 450°F (235°C). 3. Slide the wings, still on the racks on the baking sheets, in the oven and bake for 15 minutes. Flip the wings over and cook for 10 more minutes. Flip the wings over again and bake until deep golden brown with ridiculously crisp skin, 10 to 15 more minutes. Let the wings cool on the wire racks for 5 minutes. Make the Korean dipping sauce 4. Meanwhile, in a small bowl, combine the soy sauce, apple juice, honey, rice vinegar, sesame oil, chile flakes, sesame seeds, garlic, ginger, and scallion. 5. Pile the baked chicken wings on a platter and serve the sauce alongside. Oh, and you're going to want to serve these with napkins. Ample napkins. Follow Lilian Woo on Twitter:@LilianNY Click HERE to listen to more FOX & Food podcasts Learn more about your ad choices. Visit megaphone.fm/adchoices
Feb 1 2019
4 mins
Intermittent Fasting 101 and Other Fat Burning Tips
Get the 101 on Intermittent Fasting and burning fat the When Way.  Best-selling author Dr. Michael Roizen of the Cleveland Clinic and Dr. Michael Crupain of the Dr. Oz Show sit down with Fox News's Lilian Huang Woo to share tips on healthy eating from their book What to Eat When.   LISTEN HERE:     Farro Penne with Broccoli from www.whenway.comFarro Penne with Broccoli Michael Crupain, MD, MPH Broccoli is one of my favorite vegetables (Mike R's too!) and we both eat it every chance we get. This recipe give the basic technique for cooking broccoli. I love broccoli so much that I use a whole bunch for one meal, but in the recipe below I suggest have a bunch per person. You can just eat the broccoli on its own, but here I show how to turn it into a quick pasta dish that great hot or cold. I use farro pasta here, because of all the whole grain pastas I think its the best. Its also the most traditional, because in Puglia, farro is often used to make pasta. Ingredients About 4 quarts Water 2 T Salt 1/2 Bunch Broccoli, Broccoli Rabe, or Broccolini (or more if you love Broccoli like I do) 2T Extra Virgin Olive Oil 1 Clove Garlic ½-1t Chili Flakes (depending on how hot you like it) 1 Cup of whole grain penne (farro is the best if you can find it) Salt and Pepper to taste Directions Fill 4-quart pot with water, leaving about 1 inch of space at the top, and put on stove to boil on high. While the water is coming to a boil prepare the broccoli. Wash broccoli and cut off tough bottom part of stem.  Using a peeler, peel the outer layer of the stalk (this will make sure you don't have any tough stringy broccoli).  Cut the florets from the stalk, trying to get a consistent size.  Cut the stalk into quarters and dice.  disks and cut the disks into quarters. When the water is boiling, add the salt. When the water returns to a boil add all of the broccoli pieces.  You want to cook the broccoli until the water just starts to come back to a boil again, which should be around 2 minutes.  Be careful not to overcook, you want the broccoli to still be crisp.  When done, remove the broccoli to a colander using a spider or slotted spoon to drain.  Shake colander to remove excess water and let the broccoli sit for a few minutes.  The drier it is, the better your sauté will be. While the broccoli is resting peel and then halve, slice, or shop the garlic, depending on how much garlic flavor you want in the final product.  If you want a subtle infusion half the cloves and add them to the oil before the broccoli.  If you want a little more garlic flavor add the chopped pieces or slivers almost at the end, so they can still cook but won't brown. Now Cook the pasta and sauté the broccoli. With water boiling again, add pasta.  Set time for 1 or 2 minutes less than package instructions. When you have seven minutes left on the timer, heat a sauté pan with the olive oil over medium high heat. If your using the chili flakes add them into too. When the oil is shimmering, and flows easily or when you see the chili flakes starting to wobble around, your oil is hot enough for the sauté. If its starts smoking it's too hot. You should have about 5 minutes left. Add the broccoli and allow it to remain undisturbed in the pan for about a minute or more. Next add your slivered or chopped garlic now. Cook for another two minutes or so, flipping the broccoli one more times if necessary to reach the desired level of doneness--we like ours to still be toothsome. At this point the pasta should be done. Using the spider, transfer the pasta from the water to the pan with the broccoli over medium heat. Toss, season with salt and pepper to taste and serve.     Follow Lilian Woo on Twitter:@LilianNY Click HERE to listen to more FOX & Food podcasts Learn more about your ad choices. Visit megaphone.fm/adchoices
Jan 25 2019
7 mins
Bubbly at any BudgetHoliday Splurges for Whiskey and Brandy LoversTurning Out Latkes You’ll Love
For crisp, delicious potato pancakes Fox News's Lilian Huang Woo turns to the founder of the annual Latke Fest at the Brooklyn Museum in New York City.  Author and CEO of Great Performances Liz Neumark shares tips for perfect Latkes for Hanukkah or any time.  LISTEN HERE:     Latkes Dill-luxe_ Joyce's Famous Potato Latkes with Gravlax, Sour Cream & Dill   Traditional Potato Latke Recipe: (From Sylvia's Table) Ingredients For the Latkes: 1 medium Onion, chopped 4 Russet Potatoes, peeled and shredded by hand or food processor 3 tbsp Flour or Potato Starch 3 Eggs Salt and Pepper Ingredients For the Toppings: Applesauce (store-bought or homemade) or Sour Cream Directions: 1. Sauté the onion in about 2 tbsp of olive oil till soft but not browned. Set aside to cool. 2. Mix the grated potatoes, onions, flour and eggs together in a large bowl and season with salt and pepper to taste. Then turn them into a colander set over a large bowl. Drape a damp dishcloth over the colander. When it seems that very little liquid is draining off the potatoes, after about 15 minutes, carefully pour off the water leaving the starch that has collected at the bottom of the bowl. Mix the starch back into the potatoes - this will help hold the latkes together as they cook. 3. Place a large skillet over a medium heat and pour in equal amounts of olive and canola oil to a depth of about 1 inch. The oil is hot enough when a tiny bit of the latke mixture sizzles when you drop it in. 4. I make small latkes, 3-4 inches across, scooping up a large tablespoon of batter into my palm and flattening it out before sliding it into the pan. The edges of the latke are very ragged and make me think of multi-clawed crabs! It takes only a few minutes for the latkes to brown. Then I gently flip them. As they come out of the pan, I move them onto a cookie sheet lined with paper towels. Guideline for Yield: One potato will make about 2-3 latkes. One person will eat 3 latkes, depending on the size. Learn more about your ad choices. Visit megaphone.fm/adchoices
Nov 30 2018
1 min