In almost all circumstances the number 100 represents a milestone. Its a culmination, a new beginning or an accomplishment that might be difficult to obtain.
In the case of FRESH Ideas, celebrating food is never difficult, but keeping the recipes and ideas fresh and innovative from week to week is sometimes a challenge.
For 100 weeks, we have brought you over 100 recipes, tips and ideas for new ingredients, entertaining, quick meals and lots of flavor. When Tyler Paper readers were polled over 30 different recipes were suggested as an overall favorite.
After reviewing the list, narrowing it done to one favorite recipe was impossible. The following represent some of the most delicious that have been enjoyed by many.
You can watch a special episode of FRESH Ideas that celebrates number 100 on tylerpaper.com. And make a date every Tuesday at 5 p.m. to watch all of the new FRESH Ideas that will be coming your way.
Chinese Spare Ribs
1 – 2 pound slab St. Louis Style Spare Ribs
1/2 cup hoisin sauce
1/2 cup soy sauce
1/4 cup dark brown sugar
1/3 cup orange juice
3 garlic cloves, minced
Place the ribs in a large baking pan. In a bowl combine the remaining ingredients. Stir to combine and pour over the ribs. Cover the dish with foil. Marinate in the refrigerator for at least two hours or overnight. Preheat and oven to 350 degrees. Set ribs out on the counter for 30 minutes and bring to room temperature. Cook the ribs in the marinade and covered with foil for one hour. Halfway through turn the ribs over. After one hour raise the temperature to 400 degrees and remove the foil. Baste the ribs with some of the sauce from the pan. Cook the ribs for an additional 15 minutes.
Super Spicy Sliders
1 pound 80/20 ground chuck
1/3 cup Stanley’s Hot BBQ Sauce
1 to 2 jalapenos, seeded & minced
1 tablespoon spicy taco seasoning
1/2 teaspoon fresh cracked black pepper
6 slices of jalapeno-habanero cheddar (available in FRESH cheese Department)
1/4 cup mayonnaise
1 tablespoon sriracha
1/4 cup spicy brown mustard
1/2 red onion, thinly sliced into rounds
1 medium tomato, sliced 1/4 inch thick
several slices of green leaf lettuce
1 bag brioche rolls or slider buns
Place the meat in a bowl. Add the barbecue sauce, jalapenos, taco seasoning and black pepper. Carefully combine the seasonings with the meat and form into approximately two ounce patties that are about 1/2 inch thick and 1 1/2 inches wide. Place a thumbprint indentation in the patty on the top side. This will keep your patties in the shape of a patty and prevent them from puffing up like a ball. Heat a grill, grill pan or skillet to medium high heat. Grease the surface with a small amount of canola oil. Place the burgers on the grill and cook for four to six minutes on each side until desired doneness is reached. Before removing from the grill top with a slice or two of cheese that has been cut to the size of the patties. Lightly grill the buns for about a minute. In a small bowl combine the mayonnaise and sriracha. Dress the burger with the mayonnaise, mustard, lettuce, tomato and onions along with other desired condiments. Makes eight to twelve sliders depending on thickness.
Lemon Ricotta Pie
2 cups ricotta cheese
1 cup mascarpone cheese (or cream cheese if you have trouble finding mascarpone)
1 cup sugar
3 eggs, beaten
2 large lemons, zest & juice
1 – 9-inch pie crust
Powdered sugar for garnish
In a mixer combine the ricotta and mascarpone. Beat until smooth and fluffy. Add the sugar, lemon juice, zest and eggs, one at a time. Blend well. Prick the sides and bottom of the crusts with a fork. Pour the filling into the pie shell. Bake for 45 minutes at 350 degrees until filling is set and a toothpick comes out clean. Allow to cool and dust the top with powdered sugar.
Grilled Salad with Jalapeño Ranch and Balsamic Vinaigrette
1/2 cup pecans, plain
2 teaspoons olive oil
2 teaspoons Liquid Smoke
1 packet spicy ranch dressing, prepared according to package directions
2 teaspoons green Tabasco sauce
1/3 cup balsamic vinegar
1/2 cup olive oil
1 teaspoon Dijon mustard
Salt and pepper
2 avocados, peeled, halved, seed removed
2 lemons juiced
2 tablespoons olive oil
1 large tomato, sliced, 1/2 inch thick
1 red onion, thinly sliced into rings
16 asparagus spears, ends trimmed
1/4 pound fresh mozzarella ball, sliced, 1/2 inch thick
4- 2-inch by 2-inch slices of parmesan cheese
4 cups mixed greens
Place the pecans in a bowl and stir in two teaspoons of olive oil and the Liquid Smoke. Sprinkle with salt. Place on a sheet of foil and wrap tightly. To make the vinaigrette, in a jar combine the balsamic vinegar, mustard, olive oil, salt and pepper. Shake to combine. Prepare spicy ranch and add the Tabasco. Shake to combine. Refrigerate dressings until ready to use. To make the salad, spray a grill pan or grill with cooking spray and heat to medium high. Place the packet of pecans on the grill. In a small bowl whisk together the lemon juice and olive oil. Spread out on a baking sheet the avocado halves, tomato slices, onion rings and asparagus spears. Sprinkle with salt and pepper and brush with the oil and lemon juice. Place the avocados, hole side down, on the grill for 30 seconds and remove. Do the same with the tomato slices, onions and asparagus making sure to grill 30 seconds on each side. Place the mozzarella and parmesan slices on the grill for 15 seconds on each side. Watch carefully. If they begin to melt too much remove. Remove the pecans after everything else is grilled.
To assemble the salad, divide the greens among four plates. Slice off a small piece of the rounded bottom of the avocado so that it will sit flat on the plate. Place the avocado on top of the greens, top with a tomato slice, mozzarella slice, a few onion slices and a slice of the parmesan. Top with a few of the smoked pecans. Lean 4 asparagus spears around the tower. Drizzle with a small amount of each dressing and serve the remaining dressing at the table.
Pasta with Zucchini Sauce
1 cup grated parmesan cheese
1/2 cup olive oil
Salt & freshly ground black pepper
1/4 cup fresh basil, torn
Cut the ends off the zucchinis and slice into thin circles. In a large saucepan heat olive oil over high heat. Begin adding zucchini slices. Reduce heat to medium and cook until lightly browned and crisp. Meanwhile cook pasta according to package directions. Drain and reserve some of the pasta water. Add pasta to the zucchini in the sauce pan. Stir in the cheese and just enough pasta water to create a creamy consistency to the sauce. Stir well and season with cracked black pepper and salt. Add the torn basil and garnish with additional parmesan at the table.
Pulled Pork Layer Dip
1 – 2 pound pork roast
Salt, pepper, garlic powder
1 cup water
1 cup BBQ Sauce
1 yellow onion
1/2 cup milk
1 cup flour
Oil for frying
2 cups mashed potatoes
8 ounces sour cream
2 cups cheddar cheese, grated
Rub the pork with salt, pepper and garlic powder and place in a slow cooker. Add water and cook on low for four to six hours until meat is tender and can be shredded with two forks. Finely shred all of the meat and stir in the barbecue sauce. Cut the onion in half, from end to end, peel and thinly slice. In a bowl large enough for the onion slices, stir together the egg and milk. Spread the flour onto a dinner plate. In a skillet, heat ½ inch of oil. Place the onions in the egg mixture and thoroughly coat. Pick up a handful of onions, shake off the excess liquid, toss in the flour and add to the oil. Repeat until all onions are coated and fried. Remove the fried onions to a plate that is lined with a paper towel. In a 9 x 13 baking dish spread the mashed potatoes on the bottom, top with the meat, then the sour cream and cheese. Top with the fried onions and serve with sturdy chips. For testing purposes, Frito Scoops were used.
Manchego Stuffed Dates
2 dozen large dates
¼ pound Manchego cheese
8 slices Serrano ham
Slice each piece of Serrano into three lengthwise pieces. Cut Manchego cheese into chunks that are 1/4x1/4x1/2. With a small knife slice lengthwise down one side of the date. Remove pit and stuff with a chunk of Manchego. Press the date closed. Wrap with a slice of Serrano. Repeat with remaining dates. Bake for 15 minutes at 375 degrees until dates are caramelized and Serrano is crispy.