That Brown Girl Cooks
Kristi Brown is a long-time entrepreneur and chef who specializes in full flavored healthful cuisine that looks as good as it tastes. She also sits at the helm of her own prepared food line, featuring her extremely addictive blacked eyed pea hummus; ask for it at your neighborhood grocery. But for now, try your hand at a couple of her favorite game day dishes.
- 10 bay leaves
- 1 bunch (4 ounces) cilantro
- 1 bunch (1 ounce) dried thyme
- 1 half head of garlic
- 1/4 cup black peppercorns
- 2 cups (10 ounces) kosher salt
Mix the brine ingredients (in a non-reactive container) with two gallons hot water to dissolve, then place rib tips in the seasoned liquid and cover overnight in refrigerator.
- 10 lbs. rib tips, cleaned and cut up
- 3 tbsp. fresh lime juice, reserve some extra for basting
- 1/2 cup soy sauce
- 4 tbsp. fresh garlic, finely chopped
- 4 tbsp. fresh ginger, finely minced
- 2 tbsp. black pepper, coarsely ground
- 3 tbsp. honey
- ¼ cup sesame oil
- 1 tbsp. ghost chilies (If you can’t find them, substitute habaneros.)
- 2 1/4 tbsp. cumin
Preheat oven to 350 degrees. Next, drain water off the meat. Place rib tips in a resealable bag. In a separate bowl, combine all of the above ingredients into a paste, generously massage into the meat and let sit for 15 minutes to reach room temperature.
Bake for 1 hour and 20 minutes until meat pulls slightly away from bone. Baste the tips with the lime juice mixture every 20-30 minutes while it’s cooking.
Zucchini Fries With Spicy Mayonnaise Dip And Black Eyed Pea Hummus
- 3-4 fresh zucchini, sliced into thin sticks (do not peel)
- 1 cup flour
- 3 beaten eggs (you might need one more depending on your zucchinis’ size)
- 2 cups cornmeal, finely milled
- 1 t salt & pepper
- Oil (for frying)
Heat oil to approx 350. Season flour with salt and pepper. Coat zucchini slices with flour. Dip in egg. Coat both sides with cornmeal, and carefully place in oil. Repeat with all zucchini slices; do not crowd the pan. Drain on paper towels and serve warm with garlic dip.
- 1 cup buttermilk
- 1 cup mayonnaise
- 1 Cajun seasoning mix (no salt)
- 1 ½ T Johnny’s seasoning salt/Lawry’s
- 1 T sriracha
- ½ t lime Juice
- 3 garlic cloves, minced and lightly sauteed
Combine all ingredients with a whisk till well blended. (Food processor works best.) Store in fridge till ready to serve. Make dip well in advance of frying the zucchini; the longer it sits, the better it tastes. The dip is good refrigerated for up to 3 weeks.
Serve zucchini fries warm with spicy mayonnaise dip and That Brown Girl Black Eyed Pea Hummus.
Chef Patrick Frank
Patrick Frank cooked in restaurants across the country for decades and now works as a private chef and caterer for families and corporate clients. His pork green chili (aka the one pot wonder) is certain to be a hit with your family and friends as they enjoy the game day action. Want to sample more of his fare? Contact him at Cochon Catering.
- 1 1/2 lbs. boneless pork shoulder cut into 1 inch cubes
- 1 red onion, diced
- 2 cans fire roasted tomatoes, crushed or diced
- 1 cup Hatch’s roasted green chilies, diced
- 1 tablespoon minced garlic
- 1 1/2 teaspoon ground cumin
- 2 tablespoons olive oil
- 1 quart good chicken stock or pork stock
- Salt and pepper to taste
Optional garnish: lime wedge, hot sauce, cilantro, grilled tortillas
Stir frequently until onions and garlic are tender and fragrant. Add tomatoes, chilies and 3/4 of stock. Reduce heat till broth is just at a simmer. If chili becomes too thick, add stock in small increments until it is as thick or as thin as you prefer. Simmer for roughly two hours or until the pork is very tender. Season with salt and pepper and serve by itself or with your choice of garnishes.