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Spiced & Spicy Asian Ribs, Sweet & Spicy Asian Slaw, and Russian Spicy Carrot Salad: Katie & Denis
As you can tell from the title - spice was all over this dinner! Katie and Denis took a fun twist on the spicy theme with Asian Spiced Ribs. They paired these with a spicy carrot salad and spicy cole slaw. All was absolutely amazing but the carrot salad was an especially huge hit!
2nd Place Winner: Culinary Couples Year Two - Best Dinner!Recipes:
Spiced & Spicy Asian Ribs:
http://www.foodnetwork.com/recipes/bobby-flay/asian-spice-rubbed-ribs-with-pineapple-ginger-bbq-sauce-and-black-and-white-sesame-seeds-recipe.html
If making on a non-charcoal grill, follow these instructions:
Preheat oven to 350 degrees F.
Rub the ribs with the seasoning on both sides. Place in a single layer in the large roasting pan and cover tightly with heavy-duty foil. Place the roasting pan into the oven and bake until the ribs are tender, about 1 hour 15 minutes.
Preheat the grill to medium heat. Grill the ribs on each side for 15 minutes, watching and flipping when necessary, for 30 minutes total. Baste with BBQ Sauce the last 10 minutes. Let the racks rest 5 minutes before slicing into individual ribs. Sprinkle the cut ribs with the reserved dry rub and serve along with extra sauce.
Sweet & Spicy Asian Slaw:
http://www.epicurious.com/recipes/food/views/Grilled-Asian-Flank-Steak-with-Sweet-Slaw-242464
This recipe is more about the steak, but ignore tat and only focus on the slaw.
Russian Spicy Carrot Salad:
1 pound carrots, peeled and julienned (preferably with a mandoline)
3 cloves garlic, minced
1/4 cup vinegar
2 1/2 t salt
1/3 cup vegetable oil
1/2 onion, minced
1 t ground coriander
1/2 t cayenne pepper
1. Place carrots in a large bowl. Sprinkle garlic over carrots.
2. Mix vinegar, sugar, and salt together in a small bowl.
3. Heat oil in a skillet over medium heat. Cook and stir onion in hot oil until soft and transluscent, 5 to 7 minutes. Stir in coriander and cayenne pepper into the onion. Add to carrot mixture and toss. Pour vinegar dressing over carrot mixture, toss to coat.
4. Transfer carrot salad to a dish with a tight-fitting lid, cover and refrigerate 4 to 24 hours, tossing salad several times while it marinates.
