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A NEW SITE

Hello all!  If you have been faithful readers of Jim's Whims, I want to tell you to change your subscription to the new website: http://jimsullivanmedia.com.  A new episode will be hosted there this week! 

Slow Cooked Ribs, Red Beans & Rice, Mint Julep Iced Tea

Ingredients:
2 pounds country style boneless pork ribs
1 tsp paprika
1 tsp chili powder
1/2 tsp onion powder
salt & pepper(just a few grinds each)
3/4 cup BBQ sauce (I use Sweet Baby Ray's Honey BBQ)

2 cups brown rice
1 15oz can red beans
3 tbsp extra virgin olive oil
1 vidallia onion
3-4 cloves of garlic minced
3 tbsp butter
1/2 of a jalepeno pepper minced
1/2 of a red chili minced
1 tbsp sugar
1 tsp paprika
1 tsp salt
1/2 tsp cumin
3 1/2 cups low sodium chicken broth
3/4 cup water


2 qts water
10 tea bags with tags removed
1 cup water
1 bunch mint
1/2 tray ice cubes

Ribs- In a slow cooker coat ribs with dry seasoning, then with BBQ sauce.  Cook on low for 8 hours.

Rice- Heat extra virgin olive oil in a pot and saute onions and garlic until fully cooked.  Add rice, butter, chilis, seasonings, salt, and sugar.  Stir for a minute until rice is coated.  Add broth, water and beans and bring to a boil.  Reduce to low and simmer for 45 mins, stirring occasionally.

Tea - Bring water to a boil in a pot.  Remove from heat and stir in sugar until fully dissolved.  Add tea bag and bruised mint and cover for 10 mins.  Remove lid and enjoy the mentholated steam before discarding tea bags and mint bunch.  Add ice cubes and allow to cool with cover off until ice cubes have melted.  Stir and carefully pour into a pitcher and refrigerate.  Serve over a glass of ice.

Southwestern Chicken Fingers with Corn & Black Bean Salad

Ingredients
Boneless chicken - here I used tenders, but you can use breast as well
2 tbsp canola oil
Juice of 1 lime
Pinch of dried oregano
1/2 tsp paprika
1/2 tsp chili powder
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp cumin
salt & pepper

1 small bag of frozen corn
1 15oz can of black beans
1 red bell pepper - chopped
1/4 of a red onion - minced
1 jalepeno - minced
1 tbsp parsely - minced
2 tsp sugar
Dash of each based on your tastes: cumin, paprika, onion powder, garlic powder, salt, pepper
1/3 cup extra virgin olive oil
3 tbsp red wine vinegar

Chicken - Combine all ingredients and let sit for at least 10 minutes, but no more than 15 (lime juice will make the chicken mealy if it is on too long).  I like using the powders for quick marinades for those evenings when I don't feel like putting a huge effort into dinner.  Then hand off the chicken to the griller in your house.  If it is you, preheat the gill to medium heat and cook the tenders for 5 minutes on one side before turning (about 8 minutes for boneless breast).  Cook another 3-5 minutes on the other side until cooked through (about 5-7 minutes for boneless breast) - keep an eye on it, based on your "hot spots".   Remove from grill and let rest a few minutes before serving.

Salad - Mix it all together and refridgerate until slightly chilled.  Mix again before serving.  Done.

And if the heat wave continues - the next night, try the leftover chicken cold over the salad!

Ru-Paula - Divas in the Kitchen

Ok, so I stumbled upon a doozie this week, y'all!

I love Paula Deen, her recipes her show, her sons!  But when I saw this clip with another of my favorite people- RuPaul, I just had to make it the Food Network Clip of the Week.

Zucchini Parmesan (Eggplant or Chicken Too!)

Marinara Sauce

1 29oz can tomato puree
1 6oz can of tomato paste
1 14.5 oz can of broth (depending on what you are making veg, chicken, or beef- I use chicken for chicken parm and this, beef for meatballs, but if you are keeping it veggie, use veg) 
2-3 cloves of garlic - in a rush? use 1 tsp garlic powder
1 minced small yellow onion - in a rush? use 1/2 tsp onion powder
1/2 tbsp oregano
1 tsp basil
1 tsp thyme
1 tsp sugar
1 tbsp parmesan cheese
1 small pinch of pepper flake
salt and pepper to taste
2 tbsp extra virgin olive oil
1 bay leaf

Heat olive oil in the pan over medium heat.  Add tomato paste and allow to cook 2-3 minutes, then mix in broth until smooth.  Stir in puree, and add the rest of the ingredients.  Mix well and wait until it starts to bubble.  Turn down to low and let simmer.  Let it cook a bit before adjusting.  The flavors develop and release into the sauce as it heats, so it will intensify as it cooks.

Zucchini Parmesan
1 large zucchini
2/3 of a cup of flour
1/2 cup bread crumbs
1/4 cup parmesan cheese
1 tsp dried thyme
1/2 tsp oregano
2 eggs
salt & pepper
marina sauce
about 1/2 package of shredded cheese - find a good "italian blend" with mozzarella, parmesan, provologne, etc.

Preheat oven to 425. This is also a good time to fill a pot of water for your pasta and place on medium heat. Slice the zucchini in nice thick slices, about 3/4" thick.   Have three flat containers, one with flour, salt and pepper, one with 2 eggs beaten, one with bread crumbs, parmesan cheese, thyme, oregano, salt & pepper which should be well combined.  Dredge in flour, coat in egg wash, and cover with bread crumbs.  Lay on a non-stick sprayed rack over a pan or place on a stone sheet.  Cook for 10 minutes.  Take out of the oven and spoon marinara sauce on top, then cover with cheese.  Return to the oven for 15 minutes, or until cheese in melted and browning.  Meanwhile, crank the water up to high, salt it, and add your pasta.  When you remove your zucchini from the oven, let rest on the counter as you drain the pasta.  Add a ladle of sauce to the bottom of the pot, return the pasta to it and mix to prevent sticking.  Serve zucchini over the pasta.

You can follow the same recipe for eggplant.  If you would like, instead of baking the veggies, you can fry it in a pan with a little oil, cooking on each side until it is brown. Top with sauce and cheese and cook as above.  With chicken, pound out a half of boneless breast of chicken for each serving, and brown in the frying pan in a little oil on both sides.  Top with sauce and cheese, but extend cooking time to 20 minutes, until chicken is cooked through. 

Don't forget to comment, or to email me at whimtojim@gmail.com.  Did you get the reference? 

Did you try the recipe?  What was your whim?  What did you think?

What would Brian Boitano make?

Brian Boitano's show on the Food Network is very entertaining.  He's a sassy and funny guy with a fun, fun show.  And that is why Brian Boitano is featured in our Food Network Clip of the Week!