Can do it all. And modest to boot.

Popping the blog cherry…and speaking of cherries

Posted: June 28th, 2009 | Author: alyssa | Filed under: Uncategorized | 5 Comments »

So there is no good way to ease people into my blog…in my mind there is no point introducing you to my life, you’ll just pick it up as I ramble.  Welcome to the inside of my head, where only the strong survive.

As I was saying, speaking of cherries, apparently cherries are the state fruit of Ohio.  Really, the state fruit of this wonderful state is the tomato ( I know, I know….fruit, vegetable, fruit, vegetable….just let it go) or the paw paw, which is like a weird banana kind of thing.  ANYWAY, cherries recently have been everywhere, and freaking cheap.  Luckily I love me some cherries, so its a very good thing.  However, you can only eat so many cherries while sitting on the couch, staring at crap, so I have been trying to come up with different recipes to use cherries with, because they are also pretty good for you, although I have a pretty impressive ability to take a healthy food and turn it evil and delicious :) .  Its really easy to figure out baked stuff, and dessert stuff to do with fruit, but I have been getting more into using fruit with proteins for the main meal, so I’ve been hunting down recipes, and they of course figuring out how I want to completely change them to make my own.  My favorite so far has been the ribs.  I have been experimenting with ribs for ever trying to find the perfect cooking method, and I think I have found one that works pretty well.  I have been collecting data for a couple of years, and combining all sorts of stuff in an attempt to make the perfect ribs.  Not just good ribs, but ribs that will make your life worth living….and better yet, ribs that will kick Bobby Flay’s ASS.   So here is what I have so far.  I don’t have pictures, because I am a super messy cooker sometimes and I don’t want my camera to get jammed with pork fat and paprika.  So here it goes:

Rub the ribs with brown sugar, salt, pepper, paprika ( the real stuff not that smoked crap)  and a dash of cayenne if you like some heat.  Wrap them in tin foil, but put a couple of cherry halves in the foil with the ribs.  Then bake them at 350 for at least three hours.  If you want to crisp them up, either put them under the broiler for a few minutes, or (and this is the better option) put them on the grill.    Baste them with BBQ sauce before you crisp them, and then a again after, you are like me and like to look like a fat kid with sauce all over her face.

Here is the BBQ sauce I’ve been making, but I’m still playing with it.

Combine about 2 cups cherries, 2 tbsp orange juice, 2tbsp sugar, orange zest, 1 tsp mustard and salt to taste in a saucepan. Cover and simmer until it all comes together (5-10 min). Mix 1 Tbsp water and 2tsp cornstarch and slowly stir into saucepan, stirring constantly.  Simmer it until the sauce reaches whatever thickness you want.  If you like more heat, adding different kind of chiles can beef that up.

As will always be the case…all the recipes that I use are pretty much just a starting off point for culinary play time.  Play with it depending on the flavors you like, and if something turns out terrible, you know what not to do next time.

5 Comments on “Popping the blog cherry…and speaking of cherries”

  1. 1 Johanna said at 4:31 pm on June 28th, 2009:

    Damn you, woman. Now Jesse’s going to see this post and insist that I make cherry bbq sauce next weekend. When I’m just easing my way into the whole “real BBQ” thing. Crap.

    Welcome to the party!!!

  2. 2 Jesse said at 8:11 pm on June 28th, 2009:

    Nice. Lots of acid in there, though. How does that work out?

  3. 3 leah said at 10:08 pm on June 28th, 2009:

    nice break from desserts. i’ve been seeing several cherry glazes and sauces popping up in food magazines. what did you think of your cherry bbq sauce?

  4. 4 alyssa said at 11:22 am on June 29th, 2009:

    I was pretty impressed with it as a first round recipe. I’m going to play with it a lot though, see if I can sweeten it up without losing the tang of the fruit. Might try brown sugar instead of sugar, we’ll see.

  5. 5 alyssa said at 11:24 am on June 29th, 2009:

    It works ok because the sugar and cornstarch mellow it out, and I like a little more acidity in my bbq, but I’m going to play with it and try to mellow it.

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