Get the Dish

Ingredients

6 large ripe avocados, peeled and pitted

1/4 cup citrus (lemon and lime) juice

3 cups fresh cilantro, chopped

1 1/2 cups red onion, finely chopped

12 large serrano chiles, seeded and finely chopped

1 1/2 teaspoons salt

Tortilla chips, for serving

Directions

1. Using a fork, mash avocados with citrus juice in small bowl.
2. Add cilantro, chopped onion, serrano chilies, and salt. Stir to combine. Serve with tortilla chips, if desired.

Makes six to 10 servings.

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Ingredients

For ribs:
4 racks baby back ribs, silverskin removed (optional)
1 cup coarse salt
1/2 cup black pepper
2 tablespoons ground white pepper
1 tablespoon cayenne pepper
1 tablespoon sugar
1/2 tablespoon garlic powder
1/2 tablespoon onion powder

For Shiner Bock BBQ sauce:
1 ounce canned chipotle peppers in adobo
1/4 cup of mushroom soy sauce (or regular soy sauce)
1 cup tomato paste
1/4 cup chicken broth
1/3 cup ketchup
1/4 cup apple cider vinegar
6 ounces Shiner Bock beer
1/2 cup orange juice concentrate, such as Minute Maid, thawed
1/4 cup water
1/3 cup minced garlic
1 tablespoon chili powder
1/8 cup onion powder
1 tablespoon kosher salt
1 tablespoon black pepper
3-1/2 cups light brown sugar, packed and leveled

Directions

1. Prep the ribs: Check to make sure silverskin has been removed from rib racks. If not, remove the silverskin by sliding the end of a spoon under the translucent membrane that covers the bone side of each rib rack; loosen skin, pull off, and discard.
2. Season the ribs: In a small bowl, combine salt, peppers, sugar, and garlic and onion powder until will mixed; apply spice rub evenly across meat side of ribs, using roughly 1 tablespoon plus 1 teaspoon per rib rack.
3. Cook the ribs: If using a grill, preheat grill to medium; grill-roast ribs, uncovered, on an oiled rack for 40 to 45 minutes, turning every 15 minutes.
4. If using a smoker, wrap ribs loosely with aluminum foil; lay them bone-side down. Cook in a pecan wood smoker for 2 to 3 hours, or until tender.
5. If using an oven, preheat oven to 275ºF; wrap ribs loosely with aluminum foil; lay them bone side down. Roast pork for 2-1/2 to 3 hours, or until tender.
6. Make Shiner Bock BBQ sauce: Puree chipotle peppers, soy sauce, tomato paste, chicken broth, ketchup, vinegar, beer, garlic, orange juice concentrate, and water in a blender or immersion blender until smooth; transfer to a medium saucepan. Whisk to mix thoroughly.
7. Whisk in chili powder, onion powder, kosher salt, black pepper, and light brown sugar. Simmer until sauce darkens and flavors have melded together, about 25 to 30 minutes, stirring sauce every 4 to 5 minutes so sauce will not stick or burn the bottom of the pot.
8. Brush ribs with sauce: If using a grill, brush ribs with 1 ounce of sauce per rib rack side, flipping twice on the grill, until ribs have been caramelized.
9. If using a smoker, remove ribs from foil and transfer rib racks to a griddle or grill. Brush ribs with 1 ounce of sauce per rib rack side, flipping twice until ribs have been caramelized.
10. If using an oven, remove ribs from foil; brush ribs with 1 ounce of sauce per rib rack side. Return to oven broiler; broil for a minute per side, repeating again if necessary, until ribs have been caramelized.

Serves 4.

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Ingredients

6 large ripe avocados, peeled and pitted

1/4 cup citrus (lemon and lime) juice

3 cups fresh cilantro, chopped

1 1/2 cups red onion, finely chopped

12 large serrano chiles, seeded and finely chopped

1 1/2 teaspoons salt

Tortilla chips, for serving

Directions

1. Using a fork, mash avocados with citrus juice in small bowl.
2. Add cilantro, chopped onion, serrano chilies, and salt. Stir to combine. Serve with tortilla chips, if desired.

Makes six to 10 servings.

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Ingredients

1 cup reconstituted store-bought veal demi-glace

2 1/2 teaspoons commercial beef base

1 1/4 teaspoons commercial chicken base

1/2 teaspoon whole black peppercorns

1/8 teaspoon garlic powder

1/8 teaspoon dried thyme

1 bay leaf

Pinch of freshly ground white pepper

Directions

1. In a medium saucepan, combine 1 ¼ cups water with the demi-glace, beef base, chicken base, peppercorns, garlic powder, thyme, bay leaf, and white pepper. Whisk well.
2. Bring to a boil over medium-high heat and cook at a boil, uncovered, whisking occasionally, for about 25 minutes, or until glossy and smooth.
3. Strain through a chinois or fine-mesh sieve into a metal bowl. Discard the solids.
4. Let cook, then cover and refrigerate for at least 1 hour until chilled. Scrape off any fat that has congealed on the surface.
5. Use right away or transfer to a lidded container and refrigerate for up to 3 days.

Makes about 1 generous cup.

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Ingredients

Three 24-ounce aged porterhouse steaks, each about 1 ½ inches thick

Vegetable oil cooking spray

2 tablespoons seasoned salt

6 tablespoons au jus (optional), for serving

Directions

1. Remove the steaks from the refrigerator and let them rest at room temperature for 30 to 60 minutes.
2. Prepare a gas grill or preheat the broiler and position a rack 4 inches from the heating element. Lightly spray the grill rack with vegetable oil cooking spray. The burners should be on high.
3. Season the steaks lightly on both sides with the seasoned salt. If using a gas grill, grill for 6 to 8 minutes. Turn, using tongs, and grill the other side for 5 to 6 minutes for medium-rare or until the desired degree of doneness. If using the broiler, broil 4 inches from the heat source for 8 to 10 minutes. Turn, using tongs, and broil the other side for 6 to 8 minutes for medium-rare, or until the desired degree of doneness.
4. To serve, slice the steaks and spoon some of the au jus on top, if desired.

Makes 3 porterhouse steaks.

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Ingredients

For candied walnuts:

2 cups raw walnut halves

1 egg white

1 tablespoon spice mixture (such as a combination of paprika, cayenne, ground fennel seed, and ground coriander)

1 cup sugar

For dressing:

1/2 cup plain yogurt

1/2 cup crème fraîche

3 teaspoons freshly squeezed lemon juice

Freshly ground white pepper to taste

1/4 cup walnut oil

1 1/2 tablespoons minced black winter truffles (optional)

For salad:

1/2 cup celery root (celeriac), peeled

2 large granny smith apples, unpeeled

2 large gala apples, unpeeled

1 dozen red grapes, halved lengthwise

1/2 cup microgreens or celery leaves

Directions

1. Make candied walnuts: Preheat oven to 350ºF. In a large bowl, combine walnuts and egg white; add spice mixture and sugar and mix until evenly coated. Spread walnuts into an even layer on a nonstick sheet lined with parchment paper; roast in the oven until browned, about 20 minutes.
2. Prepare dressing: In a medium bowl, combine crème fraîche with yogurt; whisk in lemon juice, white pepper, and truffles, if desired. Add in walnut oil, whisking briskly to emulsify. Set aside.
3. Make salad: Using a mandoline on the fine comb setting or a sharp knife, julienne the celery root and apples into matchstick-size strips, being careful to avoid the seeds in the core; transfer to a mixing bowl. Gently fold the dressing into the apple mixture until well combined.
4. Assemble salad: Divide the salad between chilled serving plates, using a 4" by 2" ring mold to plate the salads. Remove ring mold and garnish on top with microgreens or celery leaves. Scatter plates with alternating grape halves and candied walnut halves.

Serves 8.

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