Monday, March 21, 2016

Recipes by Dyan Cannon: Gooiest, Stickiest Chinese Spareribs; Quiche Lorraine

Dyan Cannon's Gooiest, Stickiest Chinese Spare Ribs

4 lbs. spare ribs, cut into serving portions
2 scallions (white part only), chopped
2 cloves garlic, pressed
4 tbsps. chili sauce
2 tbsps. tomato ketchup
3 tbsps. soy sauce
3 tbsps. brown sugar
1/2 cup honey (or corn syrup)
1/2 cup pineapple (or other sweet-sour) fruit juice
2 tsps. lemon juice (or vinegar to taste)
1/16 tsp. freshly ground black pepper
1/2 tsp. ground mustard
1 heaping tsp. Dijon mustard
1/4 tsp. powdered ginger

1. Prepare marinade by heating all the ingredients (except the spare ribs) in saucepan to boiling. Pour over spare ribs in flat deep glass heatproof baking dish. Cover tightly, refrigerate, marinate overnight, turning several times.

2. Bake spare ribs in preheated 325 degree F. oven for about 2 hours (or until tender). Run under broiler to brown and crisp. Do not put ribs too close to flame or they will burn. Serves 6.

Thoughts: Following Dyan's cooking premise of adding extra bits and snatches, she suggests, "if you're in a hurry. use a good bottled barbecue sauce and improvise by adding, at will, such goodies as minced preserved kumquats, dry sherry (or Cointreau), spices (from ginger to mace), thin slices of lemon or orange.

Dyan Cannon's Quiche Lorraine

9-inch unbaked pie shell (homemade or use a prepared pie crust mix)
3/4 lb. lean bacon
1/4 cup strained bacon fat
2 tbsps. minced onion
1 tsp. butter
2 eggs, plus one extra yolk
2 cups light cream
1/2 tsp. dry mustard
1 heaping tsp. Dijon mustard
1/2 tsp. salt
1/8 tsp. ground nutmeg
1/8 tsp. white pepper (or cayenne)
1/2 cup freshly grated Parmesan cheese
1/2 lb. grated Gruyere (or Swiss) cheese

1. Line deep 9-inch pie plate with the short pastry; prick several times. Partially bake in preheated 400 degree F. oven 10 minutes (or until shell begins to brown.

2. Cook bacon slowly until crisp and brown; drain bacon on absorbent paper; break into bits. Strain bacon grease retaining 1/4 cup. Cool.

3. Saute onion in butter until transparent; set aside. Beat eggs until light. Add cream, powdered and Dijon mustard, salt, nutmeg, white pepper (or cayenne), bacon grease and all but 2 tablespoons of Parmesan cheese. Mix well.

4. Put remaining Parmesan cheese on bottom of partially baked crust. Top with onion, half the bacon bits, and Gruyere (or Swiss) cheese. Pour custard over all. Garnish with remaining bacon bits and a grating of nutmeg. Bake in 375 degrees F. oven until filling is golden and puffy (or until a knife inserted in the center comes out clean).

5. Slice to serve, whether hot, at room temperature or cold. Serve as hors d'oeuvres or luncheon-supper main dish. Serves 6-8 for main course.

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