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Whenever you find a cook and an alcohol product in the same room, the cook will want to apply it to a recipe. Stout is no different. It has lent itself to soups, stews and sauces for hundreds of years. So supplement that traditional soda bread slathered with Irish butter with a surprise or two from the kitchen.Add sturdy Irish stout to good old American barbecue. That one got my attention. Slow-cooked baby back ribs in the oven treated to a sauce flavored with the dark brew. Fair enough. And good enough. Even better, when you shake up the concept with a dash of spicy sriracha sauce. I锟絤 skipping the whole corned beef-and-cabbage deal this year and cooking up a huge batch of these instead.Sticking closer to tradition, I plan crisply fried potato cakes, based on the fried potatoes called boxty. In Ireland, salmon shows up on nearly every menu. In the U.S., especially at this time of year, the luscious pink fish is expensive, especially if you want authentic Irish smoked salmon. But adding it to potato cakes will stretch the luxurious ingredient. Top each one with a slice of tomato, a dollop of sour cream and a shower of chives. As an added attraction, sprinkle the tomato slices with bread crumbs and slide them under the broiler for less than 5 minutes until the crumbs brown, the top the potato cakes with them.You can make appetizer size, about 1-1/2 inches in diameter, or make larger, 2-1/2 inches in diameter, as a side for the ribs. For the appetizer, slice, bread and broil extra-large cherry tomatoes.As an added surprise, take a few seconds to zing up the sour cream or yogurt topping with shallots, lemon zest and fresh dill.BABY BACK RIBS IN GUINNESS BARBECUE SAUCEMakes 6 servings, easily doubled, but only 1-1/2 times the seasonings3 pounds pork baby back ribs6 cups chicken stock3 tablespoons coriander3 tablespoon yellow mustard1 healthy pinch red pepper flakes2 tablespoons salt1/2 cup brown sugar1/4 cup canola oilHeat the oven to 350 F. Place ribs in one layer in a large baking pan.Whisk together the stock, ground coriander, mustard, pepper flakes, salt and brown sugar; pour over the ribs in the baking pan, to cover them. Cover tightly with foil; cook for one hour until meat is falling-off-the-bone tender.Take the ribs out of the liquid; set aside until cool enough to handle. Reserve 1 cup of cooking liquid. Cut the ribs between the bones to form single ribs.Page 2 of 2 - Heat oil in a large skillet over medium-high heat. Add the ribs and cook, tossing, 2 to 3 minutes, to caramelize the exterior. Pour in the reserved cooking liquid. Continue to cook over medium-high heat until the liquid has nearly evaporated. Add 1 to 1-1/2 cups Guinness Barbecue Sauce, tossing to coat the ribs completely. Serve right away.GUINNESS BARBECUE SAUCE16 ounces Guinness stout1/2 cup brown sugar2 tablespoons tomato puree3/4 cup sriracha sauceBring stout to a boil in a medium pot over high heat. Add sugar, tomato puree; continue to boil until sauce reduces to a quarter of its original volume.Stir in the sriracha sauce. Bring to a boil once more and take the pot off the heat and cool almost to room temperature.Puree the sauce until smooth. Cool and refrigerate until needed.POTATO CAKES WITH SMOKED SALMON, SOUR CREAM AND CHIVESMakes 8 cakes, 2-1/2 inches in diameter each; or make them 1-inch and get nearly 20You can use Greek yogurt in place of sour cream, hardly traditional, but with a similar tang and thickness.1 pound mashed potatoespinch salt4 tablespoons butter, melted1/2 to 3/4 pound smoked Irish salmon, slivered3/4 cup all-purpose flour, plus extra for cookingButter and canola oil for cooking2 tomatoes4 tablespoons thick sour creamSnipped chivesPut the mashed potatoes, salt, melted butter, into a bowl; mix gently to form a light dough. Flour a work surface; very gently roll the dough out to about 1/2-inch in thickness. Cut into 8 circles, about 2-1/2 inches in diameter. Gently press the salmon slivers into the center of each one, distributing evenly. (Alternatively, you can pile the salmon slivers on top of the cooked potato cakes.)Warm butter and canola oil in a heavy skillet. Add the potato cakes; cook, 3 to 4 minutes, until lightly browned, on each side.Transfer the potato cakes to plates. Put a tomato slice on top of each one; garnish with a dollop of sour cream and a shower of chives. Serve immediately.DILL CREAMMakes about 1/2 cup1/2 cup sour cream1 shallot, finely chopped1/4 cup finely chopped fresh dillJuice and grated zest of a lemonSalt, ground white pepper, to tasteWhisk together all the ingredients in a bowl. Cover and refrigerate until needed. Use as a topping for soup or the potato cakes above.Linda Bassett is the author of 锟紽rom Apple Pie to Pad Thai: Neighborhood Cooking North of Boston.锟?Reach her by email at kitchencall@gmail.com, read her blog at LindABCooks.wordpress.com and follow her on Twitter at @Kitchencall. <a href=http://coach.jennrush.com/>coach outlet online</a> There is a certain beauty to a perfectly made taco. Crispy or soft-shelled; beef, pork, chicken, or fish; lettuce or cabbage slaw: There are few limits to a taco锟絪 potential deliciousness. Even the occasional fast food is acceptable.Sandwiches are easy to carry and easy to eat. Meat pies are classically known for portability and convenient use of leftovers. Now think about Mexico. Maize (corn) has long been the staple starch instead of many wheat flour-based breads. Yeast breads become less common the farther south one travels. The lack of hard winter wheat means less gluten to be developed, etc. Therefore although flour tortillas can still be made, corn tortillas are much more classically common.Fillings for the standard taco will vary depending on region. Most Americans are familiar with three types of tacos. The first being the 锟絋aco Tuesday锟?which is taco-from-the-kit. These may be soft or soft shell, beef or chicken, and include a seasoning packet. This taco seasoning has many traditional Latin spices with the addition of preservatives, corn starch, etc. The second type of familiar taco is the fast food taco. While I am not confident these are in any way authentic (or can even be considered food, for that matter), they encompass the basics of taco making, from shell to filling. The third type is the taco ordered at your neighborhood Mexican restaurant. Often most of the dishes on the menu have been Americanized, but that doesn锟絫 make them any less delicious. Plus you can often vary fillings, toppings, sauces, etc., to fit your preference. As comfortable as America has become with these accepted forms of tacos, this most certainly does not mean these are your only taco-tastic options.Crispy Fish Tacos with Sesame Lime SlawTaco ingredients: 2 cups all purpose flour1 tablespoon baking powder1 teaspoon kosher salt, plus more for seasoning1 teaspoon ground cumin, plus more for seasoning1 bottle Corona beer, chilledCanola oil1 1/2 to 2 pounds white fish, such as tilapia, cut into 1-inch stripsCornstarch, about 3/4 cup, for dredgingSesame Lime Slaw (see recipe below)12 corn tortillasIn a small bowl, whisk together the flour, baking powder, kosher salt, and 1 teaspoon cumin. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes.Heat 2-3 inches of oil in a fryer or a heavy-bottom Dutch oven to 375 degrees.Pat the fish dry with paper towels. Lightly season both sides with additional cumin, kosher salt, and freshly ground black pepper.Place cornstarch in a shallow dish.Lightly dredge the fish in the cornstarch, then dip the fish into the beer batter until completely covered.Page 2 of 2 - Fry the fish until golden brown on one side. Turn fish and allow other side to brown.Remove from pan and drain on a drying rack over a baking sheet.Wrap the tortillas in a damp kitchen towel or paper towels and microwave until warm and pliable, about 30-45 seconds.To serve, place fish and slaw in a double tortilla and serve.Sesame Lime SlawIngredients:1/2 red onion, peeled and thinly sliced1 small jicama, peeled and julienned1 red bell pepper, ribs and seeds removed; thinly sliced1/4 head red cabbage, cored and very thinly sliced6 tablespoons rice vinegar3 tablespoons fresh lime juice1 tablespoon fresh cilantro, minced2 tablespoons sesame seeds, toasted6 tablespoons olive oil or sesame oilIn a small bowl, submerge the red onion in ice water and set aside for 10 minutes. Remove and pat dry with paper towels.In a large bowl, combine the jicama, red bell pepper, red cabbage, and onion.In another bowl, add the vinegar, lime juice, cilantro, and sesame seeds. Whisk to combine. Slowly drizzle in the oils, whisking constantly to combine.Pour the dressing over the slaw mixture and toss. Let sit for about 10 minutes, tossing two or three times. Season well to taste with kosher salt and freshly ground black pepper.Season Stepp is a correspondent for The Spartanburg (S.C.) Herald-Journal. She can be reached at Season28@aol.com.
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