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We promised a dumpster fire of a live show, and that’s what we delivered. But despite the technical difficulties we persisted and the big show went 90 freaking minutes with Brittlestar, the Internet’s Favourite Dad, and Chef Mike Benninger cooking up an amazing rack of ribs, lovely mango and red onion salad, and a creme brûlée that required an industrial blowtorch (keep scrolling for the recipes).
Where was Ed the Sock?
Local Celebrity Chef Mike Benninger outdid himself on the big show. Check him out at www.chefmike.ca if you’ve got any catering needs in the Southern Ontario region or the south of France. Some expenses may be incurred.
Mango and Red Onion Salad
Preparation time: 10 minutes
2 ripe mangos, peeled
1 red onion
1 cup finely julienne of mixed bell pepper
finely chopped peanuts
Coriander, leaves only
1 cup bean sprouts (optional)
Combine equal portions of canola oil, sesame oil, fish sauce, lime juice, rice vinegar, grated fresh ginger, minced fresh garlic and palm sugar in a re-sealable container and shake well (re-shake before using). Store in fridge.
- Peel the mango and slice into ¼” thick long slices.
- Cut the onion lengthwise and very finely mince so you have fine delicate strips.
- Add half the chopped onion to a large bowl and add 2TBSP of the dressing and toss to coat, let sit for 5 minutes.
- Add the mango, peppers, sprouts and coriander and toss gently to combine, adding more onion to taste.
- Add more dressing 1 TBSP at a time until just coated, and serve immediately.
- Top with chopped peanuts (optional).
Multi-Cooker Pork Side or Back Ribs
Preparation time: 5 minutes
Pressure Cooking Time: 25 minutes
Total cooking Time: 40 minutes
2 racks baby back ribs (about 2 2.5 lbs)
½ cup broth (or water)
4 cloves garlic, sliced
1 onion, sliced
½ cup barbecue sauce
- Using a spoon and paring knife, remove the thin membrane from the back of the ribs.
- Place the trivet in the bottom of your multi cooker and add the water, and BBQ sauce.
- Roll the 2 racks of ribs together so that the ribs sit upright on the trivet, then sprinkle the onion and garlic over the ribs.
- Close lid and select “MEAT/STEW”, then LESS so the timer shows 25 minutes, you may need to add another 2 minutes if they are large or meaty racks.
- When finished, vent immediately and remove the lid.
- Using 2 sets of tongs, remove the ribs and lay them out flat on a baking sheet.
- Brush with your preferred barbecue sauce and under a low broiler (or on the BBQ), cook until the sauce has thickened and slightly charred, about 10 more minutes.
Easy Crème Brûlée
1 quart heavy cream (35%)
1 vanilla bean, split and scraped**
1 cup sugar
6 large egg yolks (7 medium sized)
2 quarts hot water
**could be 1 TBSP good vanilla paste (Neilsen Massey is best)
- Preheat the oven to 325F. Place ½ of the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil for 2 minutes. Remove from the heat, cover and allow to rest, off the heat, for 15 minutes.
- Remove the vanilla bean and reserve for another use. In a medium bowl, whisk together ¾ cup sugar and egg yolks until well blended and it lightens in color. Slowly whisk in the remaining cream until smooth, then slowly whisk that mixture into the warm cream.
- Pour the liquid into 6 (6 to 7 ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brûléeis set, but still trembling in the center, 45 minutes or so. Remove the ramekins and refrigerate at least 2 hours, up to 3 days.
- Remove the creme brûléefrom the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining ¼ cup sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brûléeto sit for at least 5 minutes before serving.