S Recipe For Baby

BETH'S MELT IN YOUR MOUTH BARBECUE RIBS (OVEN)

Steps:

• Preheat oven to 300 degrees F. Line a baking sheet with two layers of foil, shiny side out.
• Peel off tough membrane that covers the bony side of the ribs.
• Season the ribs on both sides with salt and pepper. If using, divide the Hickory liquid smoke evenly over the ribs.
• In a medium bowl, combine the light brown sugar, paprika, garlic powder and ground red pepper. Apply the rub to all sides of the ribs.
• Lay ribs on the prepared baking sheet, meaty side down. BONE SIDE DOWN FOR GRILLING!
• Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
• Transfer to the oven and = bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone.
• Remove from oven.
• Heat broiler.
• Cut ribs into serving sized portions of 2 or 3 ribs.
• Arrange on broiler pan, bony side up.
• Brush on sauce.
• Broil for 1 or 2 minutes until sauce is cooked on and bubbly.
• Turn ribs over.
• Repeat on other side.
• Alternately, you can grill the ribs on your grill to cook on the sauce.

BACON CORNBREAD DUTCH BABY

Steps:

• For the Dutch baby: Cut the bacon slices in half and place into a cold 9- or 10-inch cast-iron skillet. Place into a cold oven. Heat the oven to 425 degrees F. When the oven comes up to temp, set a timer for 10 minutes.
• Meanwhile, whisk together the flour, cornmeal, sugar, salt, pepper and smoked paprika in a large bowl. Whisk in the milk, eggs, green onion and jalapeño until the batter is smooth.
• When the timer goes off, carefully remove the bacon from the pan and set aside, leaving the bacon fat in the pan. Carefully pour the prepared batter into the pan and bake without opening the oven door, until golden brown and very puffy, 15 to 18 minutes.
• For the garnishes: While the Dutch baby cooks, melt the butter in a nonstick skillet over medium heat. Add the eggs and fry until the whites are set and the yolks are still runny. Reheat the bacon in the pan alongside the eggs.
• Cut the Dutch baby into four, top each piece with some bacon and an egg. Scatter with green onion, cilantro and Cheddar. Serve with hot sauce, salt and pepper.

DUTCH BABY

Steps:

• Preheat the oven to 425 degrees F.
• Peel, core, and slice the apple 1/8 inch thick. Melt 3 tablespoons of the butter in a 9-inch ovenproof crêpe pan or skillet over medium to medium-high heat. Add the apple, 1 tablespoon of the granulated sugar, and the cinnamon and toss well. Sauté the apple for 5 to 7 minutes until tender, tossing occasionally. Spread the apple out in the pan and keep hot over low heat.
• Meanwhile, melt the remaining tablespoon of butter in the microwave. In a medium bowl, whisk together the milk, eggs, melted butter, and vanilla. In a small bowl, combine the flour, the remaining tablespoon of granulated sugar, and the salt. Whisk the flour mixture into the milk mixture, whisking until there are no lumps. Pour the batter over the cooked apple in the hot pan and immediately place in the oven.
• Bake for 12 to 15 minutes, until the pancake is puffed and the edges start to get crispy and browned. Dust lightly with sifted confectioners' sugar, cut in wedges, and serve hot with maple syrup.

BABY FORMULA

Steps:

• Bring to a boil, cool, strain, and bottle.

CHEF JOHN'S DUTCH BABIES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Blend milk, flour, eggs, vanilla extract, and salt together in a blender until batter is smooth.
• Melt clarified butter in a 10-inch cast-iron skillet over high heat until bubbling; pour batter into the center of the skillet.
• Bake in the preheated oven until puffed and golden, 20 to 25 minutes. Brush with 1 tablespoon butter, drizzle lemon juice over the top, and dust with confectioners' sugar.