Roast Salmon with Sweet Chipotle Glaze and Hominy Puree

This was an incredible, easy recipe! Because of the way you put the chilis through a strainer this is not spicy unless you add some of the seeds. 

Bon Appetit

April 2011

3 chipotle chiles (about) from canned chipotle chiles in adobo
2 tablespoons apricot jam or preserves 
1 1/4 teaspoons red wine vinegar
1/2 teaspoon ground cumin 
Nonstick vegetable oil spray
2 6-to 7-ounce salmon fillets with skin (scant 1 inch thick)
1 15-ounce can hominy, drained, juice reserved
1 tablespoon butter 
1 tablespoon chopped fresh cilantro

Ingredient info: Chipotle chiles are dried, smoked jalapeños in a spicy tomato sauce called adobo; they're available at some supermarkets and at specialty foods stores and Latin markets.

Preheat oven to 450°F. Using back of spoon, press enough chipotles through fine sieve into small bowl to measure 2 teaspoons puree. Mix puree, jam, vinegar, and cumin in bowl; season glaze to taste with salt.
Coat small rimmed baking sheet with nonstick spray. Arrange salmon on sheet; sprinkle with salt and black pepper. Spread half of glaze over each fillet. Roast until just opaque in center, about 10 minutes. 
Meanwhile, puree hominy and 3 tablespoons reserved juice in mini processor until almost smooth. Transfer to small skillet. Add butter and cilantro. Stir over medium heat until warmed through, mixing in more reserved juice by teaspoonfuls if too thick. Season to taste with salt and pepper. 
Divide hominy between 2 plates, top with salmon, and serve.


 http://www.epicurious.com/recipes/food/views/Roast-Salmon-with-Sweet-Chipotle-Glaze-and-Hominy-Puree-364676?mbid=ipapp

Memphis-Style Ribs

Epicurious 

April 2008

by Steven Raichlen

The Barbecue! Bible 10th Anniversary Edition (Workman) 

Yield: Makes 6 servings Grilling Method Indirect grilling Advance preparation 4 to 8 hours for marinating the ribs Special equipment 1 1/2 cups wood chips or chunks (preferably hickory), soaked for 1 hour in cold water to cover and drained For the ribs and rub 3 racks baby back pork ribs (about 7 pounds), or 2 racks pork spareribs (6 to 8 pounds total) 1/4 cup sweet paprika 4 1/2 teaspoons freshly ground black pepper 4 1/2 teaspoons dark brown sugar 1 tablespoon salt 1 1/2 teaspoons celery salt 1 1/2 teaspoons cayenne pepper 1 1/2 teaspoons garlic powder 1 1/2 teaspoons dry mustard 1 1/2 teaspoons ground cumin For the mop sauce (optional) 2 cups cider vinegar 1/2 cup yellow (ballpark) mustard 2 teaspoons salt 1. Prepare the ribs and rub: Remove the thin, papery skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the corner of a kitchen towel to gain a secure grip, or with pliers. 2. Combine the paprika, black pepper, brown sugar, salt, celery salt, cayenne, garlic powder, dry mustard, and cumin in a small bowl and whisk to mix. Rub two thirds of this mixture over the ribs on both sides, then transfer the ribs to a roasting pan. Cover and let cure, in the refrigerator, for 4 to 8 hours. 3. Prepare the mop sauce (if using): Mix together the cider vinegar, mustard, and salt in a bowl and set aside. 4. Set up the grill for indirect grilling and place a large drip pan in the center. If using a gas grill, place all of the wood chips in the smoker box and preheat the grill to high; when smoke appears, reduce the heat to medium. If using a charcoal grill, preheat it to medium. 5. When ready to cook, if using a charcoal grill, toss the wood chips on the coals. Brush and oil the grill grate. Arrange the ribs on the hot grate over the drip pan. Cover the grill and smoke cook the ribs for 1 hour. 6. When the ribs have cooked for an hour, uncover the grill and brush the ribs with the mop sauce (if using). Re-cover the grill and continue cooking the ribs until tender and almost done, 1/4 to 1/2 hour longer for baby back ribs, 1/2 to 1 hour longer for spareribs. The ribs are done when the meat is very tender and has shrunk back from the ends of the bones. If using a charcoal grill, you'll need to add 10 to 12 fresh coals to each side after 1 hour. Fifteen minutes before the ribs are done, season them with the remaining rub, sprinkling it on. 7. To serve, cut the racks in half or, for a plate-burying effect, just leave them whole. Source Information Excerpted from The Barbecue! Bible 10th Anniversary Edition. © 1998, 2008 by Steven Raichlen. Workman

Read More http://www.epicurious.com/recipes/food/printerfriendly/Memphis-Style-Ribs-242248#ixzz1vR3YiWGj