Killer Griller: Smoked & Barbecued Baby Back Ribs

baby back ribs smoking ribs city barbeque sauce

Finished Ribs with Smoke Ring (that’s the pink edge) and Sweet BBQ Sauce

New York is one of the biggest cities in the world…OK, like 38th, but that’s pretty big. Still, there are things you just can’t do here.

Like big meat grilling…I mean unless you have a big terrace, deck, back yard (ha!)…you just can’t outdoor grill. And, then there are those pesky laws about transporting gas tanks – like for a gas grill – through any of the tunnels or over any of the bridges. Uhm, this is an island, how am I supposed to transport my off-island bought gas tanks?

No worries…With any luck, we have all found friends and relatives with places outside of the city. In a perfect world, these generous people who open up their homes to us, have a grill. While I prefer a gas grill, no need to be picky…In many cases a charcoal grill is actually better.

On a recent trip to Cincinnati – remember, where my people live and cheerleaders date minors – I marveled as the grill master (aka, my brother) made some unbelievably good smoked and bbq baby back ribs using his old school charcoal Weber grill.

Tiny Apartment Tip: Make friends with homes off the island….

Hickory and Applewood Smoked Baby Back Ribs (serves 6)

Warning: This is an all day event….but, you’re in the country or at least out of the city, what else would you be doing?

Ingredients:

  • baby back ribs smoked barbeque kroger

    Kroger Baby Back Ribs – I think these were each over 3.25lbs – and very moist and tender

    2 giant packages of pork baby back ribs – 3.25 – 3.5 lbs each

  • city barbecue barbeque original sauce

    City Barbeque Original Sauce

    1 – 2 cups City Barbeque Original Barbeque Sauce

  • 2 TBSP Sea Salt
  • 2 TBSP Garlic Salt
  • 2 TBSP Garlic Powder
  • 2 TBSP Onion Powder
  • 1 TBSP Paprika
  • 2 Meat Injectors worth of Bacon Grease  – just go with it
  • A Bunch of Hickory Chips
  • A Bunch of Applewood Chips

1. In a large bucket or pot or bowl or whatever, combine the wood chips, cover with water and soak for at least 2 hours…

dinner baby back smoked barbeque ribs

The Bucket Method for wood chip soaking

2. Remove the ribs from packaging and peel the membrane from the back side. This was a bit tricky because the membrane is slimy and tough to pull off…but, you can lift the edge of the membrane with a butter knife and then use a paper towel or rubber tongs to pull back the membrane

baby back ribs pull back membrane

Paper Towel Pull Back Method

3. In a bowl, combine the Sea Salt, Garlic Salt, Garlic Powder, Paprika, Onion Powder. We also threw in some Hickory Flavor Rub…

4. Rub the meat on both sides generously with the spicy mixture – my anal retentive brother puts his hands in plastic baggies and then rubs…but you can also just use your bare hands and, omg, wash them after – your call

Smoked grilled barbeque baby back ribs

Generously Season both sides…

5. And, this is pretty OTT…but, whatever…Using your meat injector (a tool only found in Sweeney Todd’s or Hannibal Lector’s collection…or the home of teenage boys who like science and bacon) Inject each rib with a good squirt of bacon fat…Yeah, that’s right, we injected pork fat into pork ribs…

meat injector bbq ribs

OTT Meat Injection: Bacon Fat into Pork. Yeah, we did that.

6. Wrap the ribs tightly in tin foil and put in the fridge – ideally overnight – but, at least 3 hours

dinner barbecue smoked baby back ribs

Wrap the Ribs tightly in Reynold’s Wrap

7. After the overnight dry rub fridging….Prepare your grill – this is a charcoal grill only event:

smoked barbecue barbeque baby back ribs

Indirect Heat…And, snow. Grilling knows no season (see no charcoal or wood chips in the middle)

  • Set the grill for indirect heat – that means the center of the grill basin doesn’t have any charcoal in it…but, instead, the charcoal is in two piles – one on either side of the grill basin. My brother used bricks to keep the charcoal piles contained to the side of the grill – he’s smart like that.
  • Get the charcoal going, then cover the charcoal with the wood chips and replace the grate
  • Cover the grill…and, yes, it’s going to smoke…a lot…that’s the point

8. Prepare your ribs for the smoking process…In my brother’s case this meant:

smoked bbq baby back ribs tools

Murderously Fabulous Grill Gloves and Rib Rack

  • Don some murderous looking grill gloves….these are like totally jacked up kitchen gloves – specifically designed to withstand great heat
  • Spray a rib rack (again, not a city accoutrement, but apparently quite the rage off the island) with non stick cooking spray
  • Place each rib in its own rack slot
  • Using a large skewer (preferably a wooden one that you’ve soaked for at least :30mins) pierce through the ends of each rack to elevate them
barbecue barbeque rib rack

Racked and Elevated Baby Back Ribs Smoker Ready (not murderous gloves)

9. Place the racked ribs on the grill and cover. Cook for 2 – 2.5 hours

baby back ribs in weber grill smoking

Smoker in the Snow…Ribs Racked and inside

10. Remove the ribs from the rib rack and place in a large, high sided pan. Preferably a tin foil one you can pitch afterwards…

11. Generously cover the ribs with Barbeque/Barbecue sauce – we used City Barbeque Original Sauce…pretty good

City Barbeque original sauce baby back ribs

BBQ Saucification of the Ribs. A family affair.

12. Preheat oven to 250 degrees

13. Cover the ribs with tin foil and put in the oven for 2 hours

14. After the low baking process…remove the ribs from the oven and from the pan…BUT, don’t eat yet! Nope, put the ribs on a cutting board and cover with tin foil for up to an hour to give the meat a chance to rest and re-juicify

15. Slice and serve

baby back smoked bbq pork ribs sliced

At Last….Slicified and Ready to Serve

The ribs were fall off the bone amazingly smoky, sweet and fabulous. Took all day…but, more than well worth it.

If you’re lucky enough to guest at the home of a Killer Griller…try this.

My brother and I have always been pretty competitive with one another – it’s a gene, I think. And, let’s just be honest, I’m the much better cook. That said…my brother is a Killer Griller.

Pan Abuse: And the Schtick on Non-Stick

non stick fry pan care

Not so sticky

So….I’ve been guest cooking a bunch lately. (Read, cleverly escaping the cold and inviting myself to friends’ homes located in warmer climates – trading off home cooked meals and kitchen tips as currency).

On one such recent stay, I was at the home of a friend who had lost pretty much everything in a dryer fire – v dangerous those dryer fires, fyi. She and her husband had culled through their belongings and tossed what they deemed ‘unsalvagable’. Sux.

711 slurpees dinner fast food

Dinner

They don’t cook with any regularity. OK, they don’t cook at all. Not their thing. They both work full time, they have three kids (fab boys), 4,500 baseball games per week and then more on the weekends….yada yada yada. There’s a lot of pizza, pasta, mac & cheese, take out, slurpees, bagel bites (huh?), refrying, reheating, microwaving. You get it.

When it came time to assess their kitchen stuff post fire…well, most of what they had in their culinary arsenal, was as old as their marriage…but, had not fared as well, I’m afraid.

Some of the damage everything in their kitchen suffered was due to the fire. But, maybe more of it was due to years of use and abuse.

chicken milanese teflon pans

8-yr old sous chef!

Which brings me to their current frying pan situation. I was gearing up to make chicken milanese for them and their brood of boys  – 8, 12 and 14, so grown up…seems like just yesterday I was teaching them the diarrhea song.

Anyway…When I asked for a large fry pan, my choices were limited. If there were larger fry pans at one point in their world, those have long since been tossed or lost. My hostess with the mostest handed me two options:

  1.  a 10-inch non-coated fry pan
  2. a 10-inch coated fry pan…whose coating was tattered, flaking and torn
Teflon flaking pan

Abused Pan: So So Sad

So, I got to thinking about the care and feeding of non-stick pans and did some research on the Internets.

My my! People are passionate about Teflon. Seriously, very emotionally heated debates online. I found one woman who wrote an entire article about how the fumes emmitted from her teflon pans had killed her canaries. OK, if she says so.

Others cited sources from Wikipedia to NASA and research studies from Harvard to Stanford. There are usage guidelines, recommendations on what temperatures to cook at or below, how to store, how to recycle, which tools are OK to use on teflon pans, which are not, how to clean. There are literally thousands of blogposts, studies and articles with millions of tips, tirades and touts.

All that and still, I couldn’t really figure out if Teflon in and of itself kills canaries…

Here’s the Schtick on caring for Non-Stick.

  • Throw out your coated teflon pans that have suffered scuffs and scrapes from years of abuse. We don’t really know if you (or your canaries) will DIE if you accidentally injest a flake or two of teflon. But, do you really want to find out?

More importantly, once the teflon coating is compromised, the non-stick aspect of the pan is ruined. RUINED, I say. So, pitch the pan for this reason alone.

  • Do not use a metal spatula, but rather a rubber or silicone one – OK, I’ve used my fish spatula with a non-stick pan, but very very gently!
  • Do not put coated pans under the broiler or on a stove top set higher than medium..especially if you own small birds or other tiny pets that might inhale air contaminated with teflon particles – this is cited as the danger in exposing teflon to extreme heat
  • Do not put coated pans in the dishwasher…apparently, that too is bad bad bad for them
  • Put some paper towel or cloth between your pans if you stack and store like I do…it will keep them from scraping AND from making that clanking noise when you put them away or take them out.
  • Bear in mind that everything has a shelf life – sadly, even your pots and pans. So, evaluate the condition of the pots, pans, Santa Christmas lawn ornaments, giant salt and pepper shakers and whatever else you might have received as a gift from your first wedding. It may be time to toss these.

Toss and replace…but how?

macy's home goods one day sale

The 4-day 1-day sale is upon us!

Today I spent some time in Macy’s home section. It’s the preview to the preview of the 1-day sale that starts Friday and ends Sunday night. Plus, I had a 20% discount card and a $20 off card. AND, I went to the ‘closeouts’ room…a lovely woman told me about this secret and fabulous place.

williams sonoma silicone spatulas

Gentle Spatulas

Inside the secret ‘closeout’ room, I found a two-frying pan, 10″ and 12″, non-stick, oven safe set. As a thank you for last weekend and a pre-thanks for this coming weekend…I’ll be hand delivering these to my pan abusing pals tomorrow. And, to be sure that these shiny new non-stick pans don’t meet the same tragic abuse as their predecessors, I’m also bringing my hosts a silicone spatula and the schtick on caring for non-stick.

Oh! Goody Goody! Mulligatawny Soup

mulligatawny indian soups curry

Mulligatawny Soup – The Happiest of all Soups

Almost exactly a year ago, Reuters published a study that found Indians – from India – to be among the happiest people in the world. This in spite of countless natural disasters, over crowding, extreme poverty etc.

indian people happiness factor

Happy Even When Protesting

But…The happiness of Indians doesn’t surprise me. I’ve encountered this phenomenon before.

London has an enormous population of Indian, from India, people – though they are called Asians over there. I know this because for a time I worked for a cosmetics collection sold only in England and we had a line specifically formulated for Asian (Indian-Asian) skin tones that did very well.

One of my BFFs, Alex, lived in London for a couple of years in the mid ’90s. As Alex was moving into her flat (apartment), one of her neighbors came out to greet her. No surprise that the neighbors would be curious. Alex is a majestically tall, beautiful, blond woman who gets attention wherever she goes. Her neighbor was similarly tall – but the similarities ended there. He was an Indian gentleman dressed in traditional Indian garb.

In New York, the sight of a new neighbor’s belonging clogging the hallways and tying up the elevators can send residents into a rampage. We might bombard concierges and doormen with calls demanding to know when the eyesore and inconvenience will be over. We’re not really a ‘welcome, here’s a bundt cake‘ kind of people.

So, having moved from New York, Alex was getting ready to apologize for moving in, crowding the hallway, using the elevator, making any unnecessary noise…really, for anything at all.

But, no need. The Indian neighbor came out, took a look at Alex and her belongings that cluttered the hallway, smiled broadly, clapped his hands together as he announced joyously: ‘Oh! Goody Goody, my new neighbor!’. He was so happy to welcome her.

Since the goody goody greeting, we have tried to follow his lead, soak in some of his glee. And we have used his words whenever we greet new neighbors, new adventures or new anything.

To try to infuse his joy into my cooking, every time I make Indian food, I whisper his words over and over in my head.

Goody Goody Mulligatawny Soup (Serves 8)

Tiny Apartment Tips:

  1. cuisinart kitchen utensils

    Kitchen Utensil Cleaning Station

    Creating this soup uses a lot of kitchen tools…so clean as you go. 

  2. The fragrance of the soup will be strong depending upon how much curry you decide to include…So, close the doors to your bathroom, bedroom to keep the aroma from permeating your linens
  3. Make an effort to welcome new neighbors who move into your building

Ingredients:

  • 3 TBSP Butter
  • mise en place vegetables

    Goody Goody Mise En Place

    1 medium onion, diced small PLUS 1 whole onion cut in half

  • 2 Carrots, diced small PLUS 1 whole carrot
  • 2 – 3 Stalks of Celery, diced small PLUS 1 whole stalk of celery
  • 1 Bay Leaf
  • 1 Red Bell Pepper, diced small
  • 1/4 Cup Flour
  • 1 TBSP Curry – I use a little less – but maybe that’s why I’m not as happy as people from India
  • 1/4 TBSP ground nutmeg
  • 3 Whole Cloves – whole cloves are really expensive…but, if they mis-charge you at the Food Emporium, and you find the mistake, they will refund you the entire amount! There’s a reason to be happy!
  • 3 Sprigs of Parsley – flat leaf
  • 1 12-14oz can of chopped tomatoes
  • 32oz of Chicken Stock or Broth
  • 2 Bone In Chicken Breasts with rib meat
  • 2 Cups cooked rice – I used long grain American Basmati…but, would probably recommend plain white rice instead
  • 1/4 Cup of heavy cream
  • Salt and Pepper

1. Poach the chicken breasts:

  • how to poach chicken

    Poaching Chicken

    Remove the skin from both breasts

  • In a pot large enough to hold both breasts, cover the breasts completely with water
  • Throw in 1 onion cut in half, a bay leaf, a whole carrot chopped in half, a celery stalk chopped in half, 1 TBSP salt, 1 TSP freshly ground pepper
  • Turn the heat up to high and bring to a boil
  • Reduce to a simmer
  • Simmer :15 mins or until the chicken is cooked through
  • Remove from the poaching water and set breasts aside to cool
  • Strain the poaching liquid and reserve liquid to cook the rice

2. Melt the butter in a large stock pot over medium heat

melting butter le creuset stock pot

Goody Goody I love butter!

3. Add the diced onion, carrots, celery and red pepper

sauteeing vegetables

Goody Goody Vegetables

4. Saute the vegetables until very soft – about :15 mins depending upon how small you dice

5. Add the flour, curry and nutmeg and stir to combine. Cook about 2 mins

mulligatawny curry soup

Goody Good Stir In Curry

6. Add the whole cloves, salt and pepper, chicken broth, parsley and tomatoes

7. Bring to a boil. Reduce to a simmer (BTB/RTS) and simmer covered for 1 hour

bring to boil, reduce to simmer mulligatawny soup

Goody Good BTB/RTS

8. While the soup is simmering and IF the chicken breasts are cool enough to touch, shred the chicken with your hands

mulligatawny soup with chicken

Goody Goody Shredded Chicken

9. Cook the rice in the poaching liquid according to the ingredients on the rice packaging

10. After the soup has simmered for one hour, remove from the heat.

11. Puree using an immersion blender – I have a new pink one from Cuisinart!

cuisinart immersion blender mulligatawny soup

Goody Goody Easy Puree – Thank you Cuisinart!

NOTE: if you don’t have an immersion blender, you can use a blender…Allow the soup to cool! Then, transfer a couple of ladles at a time to the blender and puree. Transfer the pureed portion to a second pot. Repeat until all of the soup is smooth and creamy

12. Stir in the heavy cream – you can skip this…the soup is tasty and creamy without…

mulligatawny soup add cream

But, it’s really Goody Goody with the cream

13. Add in the shredded chicken and rice and heat through

mulligatawny soup with chicken and rice

Goody Goody Rice and Chicken

14. Serve with a garnish of chopped parsley, sour cream and…if you want to spice it up – a little dash of Gindo’s Spice of Life

mulligatawny soup recipe shredded chicken

So So Goody Goody

Welcoming committees may be going the way of the dinosaur. And, the ‘no bundt cake’ approach isn’t exclusive to New York City. I lived for a bit in CT and never received a bundt cake out there either.

I’m not saying we should all be baking every time an apartment on our floor changes hands…But, would it be so bad to welcome a new neighbor?

Those simple happy words from Alex’s Indian neighbor still make me smile fifteen years later

I’m not really sure why the people of India are so happy. Maybe it’s the food? After making and eating this soup, I could see that. It really is another reason to smile and announce joyously: Goody Goody!

I’m Keeping the Table: Two Meat Lasagna

dinner party table setting lasagna 365 brand

Dinner Table Set and Ready. And yes, that’s my recycling in the background.

When I first moved to NYC, people had dinner parties. Sure, we were young and couldn’t really cook so the food fare was far from fabulous. Sometimes it was even sorta gross. But, we had dinner parties anyway. It was a big deal…acting all grown up and stuff.

I love a good dinner party…but, no one seems to have them any more. Much more a rarity than the norm. Maybe it’s because our apartments are small and a lot of us just don’t have the space for a sit down dinner.

It’s true…space is at a premium in NYC and sometimes difficult decisions must be made when choosing how best to maximize the limited space. I mean, when I moved from my house to this apartment…I gave away, yes gave away, about 2/3 of my kitchen stuff…When confronted with the choice between giving up some of my shoes or storing a second Le Creuset 6 qt pot…You know what won out.

Everyone told me my dining room table would be too big for this apartment. It’s true. The table is enormous. Even without the extensions that live in a lovely climate controlled storage space in CT, I can easily seat 8.

blizzard 2013 on tv

Nemo!

So, because I cook AND I have a proper dining table in the ‘dining area’ of my apartment, I host dinner parties. And, there’s no better excuse for a dinner party than a good old fashioned snowstorm.

Last night the posse rallied chez moi to ride out Nemo – the Blizzard of 2013. For storms, I tend to make comfort food. Good, crowd pleasing, stick to your ribs, comfort food. And, last night was no exception.

Lasagna (Serves 8)

Small apartment tip: If at all possible, have a dining area in your tiny space.

Ingredients:

  • 1 box Barilla brand no-cook lasagna sheets – you only need 1 box, but get two as you’re bound to break at least one of the sheets. Trust me.
  • 1 – 1.25lbs of ground beef – I used 93/7 because it was on sale at Whole Foods
  • 2 sweet Italian pork sausages…OK, they didn’t have any yesterday, so I bought some awesome Pork Broccoli Rabe sausages
  • Whole Foods 365 brand ricotta cheese

    365 Brand

    1 1/2 Cups of whole milk ricotta cheese…normally I am a Poly-O loyalist…but, WF has its own brand and I was trying to avoid a 2 grocery store day.

  • 1/2 Cup of grated Parmesan Cheese
  • 3 24oz jars of Sauce…I use a combination of 2 parts marinara sauce + 1 part vodka sauce. Note the 365 Organic Marinara sauce is a 25oz jar…that was AOK. And, you don’t really need all three jars…but you need more than 1 jar of the marinara. And extra sauce for leftovers is good.
  • 1 1/2 cups of shredded or grated good mozzarella cheese
  • McCormick’s or similar Italian Seasoning
  • Olive Oil

Preheat Oven to 375 degrees

1. In a large saute pan (mine is a 3 qt non-stick All-Clad one) heat about 2 TBSP of olive oil over medium heat

2. Remove the sausage from casing and break into pieces and drop into the heated olive oil

browning sausage lasagna recipe dinner

Brown don’t burn the sausage

3. Cook the sausage completely….Then remove from the saute pan and set aside

4. Add the ground beef to the pan and brown

browning beef for lasagna 365 brand

Use a wooden spoon to break up the beef

5. Drain the excess oil from the pan and then re-add the browned sausage to the browned beef

beef and sausage lasagna recipe

Because 2 meats are better than 1

6. Sprinkle about 1 TBSP of Italian Seasoning over the meat/sausage. If you don’t have Italian spice (horrors!) just use a combination of dried oregano, thyme, rosemary, sage, basil. Whatever feels Italian-y.

7. Pour in 1 complete jar of marinara sauce and about 1/2 C of the vodka sauce over the meat

365 sauce lasagna beef pork recipe

Dump in and Stir to Combine

8. Stir to combine and then simmer on low for 5 minutes

9. In a small sauce pan, heat 2 cups of marinara sauce over low heat

10. In a bowl, combine the ricotta cheese with the parmesan

2 meat lasagna recipe 365 brand

365 brand ricotta and freshly grated parm

11. Layer up the Lasagna:

  • Coat the bottom of the lasagna pan with a layer of the marinara sauce heating in the small sauce pan 
  • barilla no cook lasagna sheets

    No Fuss

    Using a small spatula, spread the ricotta cheese-parm mixture on one side of 4 Barilla no cook lasagna sheets…Some cooks will tell you to soak the no cook sheets in warm water before using them, but you really don’t need to. So, don’t.

  • Place the cheesed lasagna sheets cheese side up onto the sauce layer
  • 365 brand ricotta lasagna beef

    365 Ricotta Schmear on Lasagna Sheets

  • Sprinkle about 1/4 Cup of mozzarella over the ricotta/parm lasagna sheets
  • Cover the cheese with 1/3 of the meaty sausage-y sauce
  • beef and sausage lasagna laying

    Cover with 1/3 of the Meaty Goodness

  • Repeat 2 more times
  • Cover the final meat layer with a layer of the no cook lasagna sheets
  • Using the remaining non-meat sauce, cover the entire lasagna – be generous. It’s the sauce that will heat and steam to cook the no-cook lasagna sheets.
  • Sprinkle the remaining mozzarella cheese and about 2 TBSP of grated parm over the  lasagna

11. Cover the lasagna with tin foil and put into the oven for :45mins

12. Remove the tin foil and bake an additional :05 – :10 mins

13. Remove from the oven and let stand for :15mins. This is important….It will make the lasagna easier to cut into free standing servings

beef and pork sausage lasagna recipe

Let stand for :15mins before serving

Eat.

My table is too big for the apartment. I know that, I do. But, as long as people will still come to dinner, I’m keeping it. I might even go out and get two more chairs.

If Something Seems Simple, It Is Simple: Taco Soup

Taco Soup recipe el paso seasoning

Easiest Best Soup Ever

Before Super Storm Sandy hit, Chris Christie, New Jersey’s more than portly governor, held several press conferences. During one of the last ones preceding the storm, Chris said simply: If something seems stupid, it is stupid. His statement urged residents to stay off the beaches, move to higher ground, avoid downed power lines etc.

Tonight, we are hunkering down for what might be a significant winter snow event. In the suburbs such weather warnings result in a mad rush at the Stop ‘n Shop, Whole Foods, ShopRite, Price Chopper etc. In New York, we wonder which bars will be open and which restaurants might still deliver if the weather gets really bad.

In the event that (gasp!) restaurants, bars, etc. are closed at some point during the storm, you may want to prepare – You know, rent some movies, learn to knit, dust off the scrabble board…and, please have something ready to reheat and eat. So, you don’t really cook, like ever.

evansweather bill evans nyc abc 7 taco soup

ABC 7 Accuweather’s         Bill Evans

Don’t stress too much. Make something hearty that can sustain you and your crew through the storm…But, something that has ingredients easily accessible and something that’s more than simple to make. And, since Bill Evans, Lee Goldberg and the entire ABC7 Weather Team say that the storm will begin before we are up tomorrow…Please, make it today.

Paula Mac’s Taco Soup (Serves 8 – I know, a lot, but your doormen, neighbors etc. might be hungry too)

Ingredients:

  • rotel tomatoes for taco soup

    Ro*Tel

    2 lbs Ground Beef – 90/10

  • 1 Chopped Yellow Onion
  • 1 Can Kidney Beans
  • 1 Can Black Beans
  • 1 Can Pinto Beans
  • 2 Cans Shoepeg Corn – Ho Ho Ho Green Giant makes one, but if you can’t find it, whole corn kernels are AOK as well
  • 2 Cans Rotel Tomatoes – in the Mexican Food Section
  • shoepeg corn green giant taco soup

    HoHoHo

    2 Packages of Taco Seasoning – El Paso makes this …I use less than the two packages to reduce spice

  • 1 Package Dry Ranch Dressing Mix – In the salad dressing area
  • 1 Heaping TBSP of Brown Sugar
  • 3 Cups of Water

1. In a large stock pot brown the beef and chopped onion over medium heat

easy taco soup cold weather cooking

Simply brown meat and onion

2. Once browned, drain off the excess fat

3. And…This is the hardest part…. Drain and rinse the beans and add those to the meat/onion mix

mise en place for taco soup

Simple Mise En Place: Can you open a can? You can make this soup

4. Drain the corn and add to the pot

5. Open the packages of taco seasoning and Ranch dressing mix and sprinkle over the meat, beans and corn

taco soup taco seasoning recipe

Simply Sprinkle in the dry stuff

6. Open up the cans of Rotel Tomatoes and pour ’em in

7. Add the brown sugar

8. Pour in the water

9. Stir to combine

taco soup recipe easy cooking

Simply BTB/RTS

10. BTB/RTS (Bring to boil, reduce to simmer) and Simmer covered for 1 hour

11. Let the soup cool…then put it in the fridge overnight. This allows the flavors to all meld together and for the soup to thicken a bit

12. Rent some movies, get all other hunkering activities done…..When ready to serve, reheat the soup over med/low and serve

13. Serve with shredded cheddar or Jack / Cheddar cheese, sour cream and tortilla chips

taco soup recipe easy hearty

Simply Garnish with cheese and sour cream

In all probability, NYC won’t be hit that hard with this storm. In any event, it’s a good idea to follow CC’s advice and if something looks stupid, it is stupid. You know what’s stupid? Having nothing to eat if you are stuck inside is stupid. Luckily, you don’t need to panic about starving in the event that you don’t cook and the weather is worse than expected. Paula Mac’s taco soup is not only hearty, impressive and delicious, it seems simple because it is simple.