I pruned my Keffir lime tree this weekend. I was left with about 20 leaves and there was no way I was going to waste them. I had already bought Duck eggs and also cream from my farm that I belong to and had plans for ice cream anyhow.
Look at these beauties. They had the yellowest yolks that I have ever seen. The custard wasn't cold enough to make into ice cream so we will do that tonight. If it doesn't work out then I will just drink it (I AM JOKING..pffft). I used David Lebovitz's recipe and just stuck lots of Keffir lime leaves in it to soak. I really got the idea from Francis Lam who used David's recipe and then said to just add stuff.
We also had some planting to do. I had a bunch of starts and we bought lots of tomato plants.
It wouldn't be summer without some smoking big meat so Dr. Food was at it once again.
I got the rub recipe from my BFF Mitch Omer chef of Hells Kitchen (the real one). I have to tell you that Dr. Food has made lots of ribs but between this recipe (yes, I will give it to you) and Dr. Foods skills and the Bradley smoker these were THE best ribs that we ever made.
I also loved the BBQ sauce.
So, we were making sausage while these babies were smoking. After a long day of sausage and ducks and stock and and and....ice cream we were pooped so imagine how happy we were to have these all done by the time we were done with our project.
Oh, and someone else was really happy to get a bone or two.
Hell’s Kitchen Rib Rub
¾ cup hot paprika
¼ cup ground black pepper
¼ cup dark chili powder
¼ cup ground cumin
¼ cup granulated garlic
¼ cup granulated sugar
¼ cup firmly packed dark brown sugar
2 Tbsp cayenne
Mix all ingredients in a medium mixing bowl. Place rib rub in a stainless steel, glass, or ceramic container with a tight-fitting lid.
Hell’s Kitchen Barbeque Sauce
2 cups Open Pit barbecue sauce
1 small (1/2 cup) chopped white onion
4 Tbsp dark brown sugar
3 Tbsp honey
2 Tbsp red wine vinegar
2 Tbsp crushed red pepper
2 Tbsp dark molasses
2 Tbsp worcestershire sauce
2 tsp liquid smoke
Place Open Pit in a large saucepan, and warm over medium high heat. Puree onion in a food processor fitted with a steel chopping blade, and scrape into the saucepan. Stir in remaining ingredients. Heat mixture to a boil over high, stirring continually. Reduce heat and simmer 19 to 21 minutes, stirring occasionally. Let sauce to cool to room temperature and refrigerate. Makes 3 ½ cups.
