Candy Cap Roasted Butternut Squash

The haunting maple flavor of Candy Cap Mushrooms makes this so much more than a great side dish. This wintery squash can also become the base of a magnificent butternut squash soup if you have leftovers.

You’ll Need:

2 pounds butternut squash, peeled and cut into medium-sized dice

1 cup dried candy cap mushrooms 

1/2 cup lukewarm water

Olive oil

4-6 tablespoons room temperature butter

2-3 tablespoons warm cream, chicken or vegetable stock

1 teaspoon Madeira, optional

Salt and pepper to taste

!/4 teaspoon fresh ground sage, or to taste

1/4 teaspoon fresh ground cinnamon , or to taste

Parmesan cheese, grated, for garnish

Maple syrup or honey for garnish (optional)

Roasted pumpkin seeds for garnish

Here’s How: 

Position a rack in the center of the oven. Preheat the oven to 325°F degrees.

Place the dried Candy Cap Mushrooms in lukewarm water. Soak for a minimum of 15 minutes. Remove the hydrated mushrooms from the liquid making sure to reserve the soaking liquid. Chop mushrooms into small fine dice. Set aside.

In a medium-sized sauté pan, add chopped mushrooms and butter. Sauté for 2 minutes on medium-high heat until mushrooms become almost dry. 

In an additional 1 quart saucepan, pour reserved Candy Cap soaking liquid into the sauté pan add the Madeira. Boil and reduce the volume to about a ¼ cup. Set aside.

Place squash cut side up in a small roasting pan. Season the flesh of the squash with salt and pepper and a drizzle of olive oil. Spoon the Candy Cap and butter mixture into the cavity, and the rest of the squash surface.

Gently cover with a foil tent and bake for about 90 minutes. Remove the foil the last 15-20 minutes of roasting time.  

When the squash is toasted brown in spots, and tender when poked with a fork-tender, but still a bit firm to the touch it’s time to remove it from the oven.

Cool slighting and scoop the roasted meat of the squash with the mushrooms into a large mixing bowl. Add butter and cream and a pinch of cinnamon. Mash with a potato masher to the consistency of smashed potatoes or whip with a handheld mixer for a smoother texture. Adjust seasoning to your liking with salt and pepper. 

Place in a serving bowl and garnish with a drizzle of maple syrup or honey ( taste first, because Candy caps are sweet, and can overpower. )

Garnish with pumpkin seeds and grated Parmesan cheese.

Serve steaming hot.

Decadent Creamed Corn Casserole!

Trust me when I say– someone at your dinner table will ask you for this recipe! 

You’ll Need:

8-10 ears of fresh shucked corn off the cob, or 1 pound frozen white kernels and 1 pound frozen yellow kernels. Or, all yellow.

1/2 onion, peeled halved and studded with 3-4 cloves

1 large russet pototo peeled and cut in large 1/2 inch dice

1 clove garlic, peeled and smashed

1 pint unsweetened whipping cream

1 cup chicken stock

1/4 cup cane sugar

1 teaspoon salt

1/2  teaspoon white pepper

1/4 teaspoon Cayenne pepper

2 Tablespoons very cold butter

2 Tablespoons flour

Chopped parsley for serving

Paprika for garnish

1/2 cup grated Parmesean cheese, divided

Fresh homemade crutons

Here’s How:

Preheat the oven to 350′ F Degrees. Generiously butter an 4 quart casserole dish, and dust with grated parmesean cheese. Set aside on a foil lined sheet pan.

In a large heavy bottomed saucepan, combine all the ingredients except for the butter and flour bring to a boil. Reduce heat and simmer for 2-3 minutes.

In a small dish combine the flour and butter to form a paste. Mix into the corn mixture and continue to cook until thicken.

Adjust seasoning with salt, white pepper and cayenne. Add additional sugar if your prefer your recipe a bit sweeter. Remove smashed garlic and studded onion. Discard.

Add diced potato and parmeseasn cheese and mix to combine,

Place in prepared casserol dish and cover. Bake for 10-20 minutes until flavors are incorporated and potatos are cooked.

Serve piping hot. Garnish with warm homemade crutons with a sprinkling of paprika and chopped parsley.

Makes approximately 8 to 10 servings

Variations:

Add chopped fresh pimento for a little kick.

Roasted Pumpkin Salsa

Looking for something diffrent this Holiday Season? Try my recipe for roasted sugar pumpkin salsa! Pumpkin is not only the leading food this time of year! Pumpkins also have definite health benefits. If you want food to fill you up, but not fill you out… Pumpkin will be your new fav!

You’ll Need:

Good quality olive oil

1 small sugar pumpkin

1 organic heirloom tomato, de-seeded and cut small dice (optional) 

1/2 cup fresh white or yellow corn

1/2 red onion, julienne 

1 serrano chili, seeded and finely chopped

1/4 cup fresh cilantro, chopped

1/4 cup fresh parsley, chopped

1 clove garlic, fine dice

1 lime, zested and juiced

1/2 lemon juiced

1/4 teaspoon ground cumin

Drizzle of maple syrup  

Salt and fresh ground pepper to taste

Roasted and Salted pumpkin  for garnish 

 

Here’s How:

Preheat oven to 350′ F Degrees. Carefully cut pumpkins open with a serrated knife. Remove pulp and seeds. Slice into 1/2 inch slices for easy skin removal, reserve seeds in salted water for roasting. 

On a baking sheet, lay pumpkins slices, drizzle with 1 teaspoon olive oil, flip, and season with salt and pepper.

Roast uncovered for about 15-20 minutes depending on size. Poke with a fork to check doneness. Be sure to undercook the pumpkin to hold their shape when diced. Cool quickly to prevent overcooking. When cool, remove skin and cut into dice.

In a small bowl- combine tomato, red onion, jalapeno, cilantro, garlic, lemon, lime zest and juice, cumin, and 1-1 1/2 teaspoon olive oil. Add cooled diced pumpkin. Toss to coat.

Adjust seasoning with salt and pepper add additional cumin and maple syrup to taste.

Serve with corn tortilla chips.

Holiday Cheat Sheet- Just in case you’re wondering how much to Shop, Cook and Serve!

As a professional chef, one of the most frequent questions I’m asked is how much food do you need to feed each guest? So, I decided to build a mini cheat sheet for the upcoming holiday season! Hope this helps!

Every 2.4 pounds of food you donate creates a meal for someone else. 

Cocktails: If you are serving throughout a two-hour cocktail party or dinner with spirits and mixers – One 750 ml. bottle of spirits will serve 17 drinks. Plan on 3 drinks per person if you have a fun crowd!.

Finger food: On average, guests will eat about 3-4 appetizers each during the first hour and will eat about 3 appetizers each for each subsequent hour. Especially If consuming alcohol. My rule of thumb is to be prepared to serve : 3-4 pieces per person with alcohol and 2-3 without alcohol. 10-12 pieces will be equivalent to a full holiday meal replacement.

Main Protein: Turkey: 1 1/2 pounds per person.

Gravy: 1/2 cup per person.

Cranberry Compote: 1/4 cup per person.

Stuffing: 1 1/2 cups per person.

Side dishes: 1/2 cup per person for more than one side dish. If serving only one side dish plan on 1 1/2 cups per guest.

Potatoes or sweet potatoes: 5 to 6 ounces per person, which is about 1 large golden Yukon, or small russet potato, or half of a large sweet potato.

Salad: Plan for 1/2-1 cup of salad per person unless the majority of your guests are counting calories, then I would increase by 50%.

Bread: estimate 1 1/2 rolls per person 

Pie: One pie will feed eight guests if you are serving additional desserts. If not, plan on one pie serving six guests.

Whipped topping: 1/4 cup of cream (measured before ) whipping per guest.

After-dinner drinks: One drink per guest. Depending on who your friends are.

Wine: A typical wine bottle size is 750 ml that contains 25.4 fluid ounces. The glass size determines how many servings. For example, you’ll get approximately six servings per bottle using a 4-ounce wine glass compared to five servings using a 5-ounce glass.

Sparkling wine: I usually recommend 2 glasses of sparkling wine per guest. There are 6 full glasses of sparkling wine in a standard 750ml bottle.

Coffee or Hot Tea: About 1 1/2 cups per guest after a meal.

Happy Holiday

Make Ahead- Chocolate Espresso Pot De Crème!

Perfect sweet little finish to a large festive feast, just in time for the holiday! And make ahead the day before so you don’t need to worry about making dessert the day of your event. Also, great little treat just to have hanging around the fridge. If you can save them from getting gobbled up. 

You’ll Need:

1 1/2 cups whole milk

1/2 cup heavy cream

6 large egg yolks

6 ounces good quality 60-70 % chocolate, finely chopped

6 ounces good quality 80% chocolate 80%, finely chopped, plus shavings for garnish

2 tablespoons sugar

1 – 4 inch cinnamon stick

Pinch salt

1 teaspoon good quality vanilla extract

1/2 teaspoon good quality instant espresso powder

Unsweetened whipped cream, for serving

 

Here’s How:

In a medium saucepan, combine the whole milk with the heavy cream, cinnamon stick, and sugar. Bring to a simmer over moderately high heat. Reduce heat add the vanilla, espresso, and salt. Stir to combine. Set aside.

In a small bowl, beat the egg yolks until creamy, about 1 minute. Slowly whisk in 1/2 – 1 cup of the hot milk, into egg yolks while whisking vigorously bringing the yolks close to the same temperature as the milk. This stage is called tempering. Once the cream is tempered into the egg yolks, transfer the tepid egg mixture to the saucepan with the remaining flavored cream. Begin cooking to form a thick custard.

Over moderate heat, whisking constantly, until it is slightly thickened, about 5-6 minutes. Immediately add the finely chopped chocolate and remove the saucepan from the heat. Stir until the chocolate is completely melted, then strain the mixture through a fine sieve into a large glass measuring cup or bowl to help you pour into smaller serving vessels.

Pour the chocolate mixture into desired serving vessels and refrigerate until the pots de crème are chilled, for at least 6 hours or overnight.

Serve the pots de crème with unsweetened whipped cream and chocolate shavings and an optional dusting of cocoa. Or simply… a candied coffee bean. I like to pair chocolate with Raspberries or Oranges. Candies Orange peel would be nice if you put a splash of Grand Mariner in the pudding. If you need to know when, just send me a message. Shhhhh! 

Makes approximately 8-10 servings depending on the size of your serving vessel.

Note: If eggs begin to curdle in the tempering stage, cool the cream before any further additions, and immediately run the mixture through a sieve before proceeding to the next step.

Gingerbread Pancakes with Molasses Spiked Maple Syrup!

These pancakes that taste like you are eating gingerbread cookies for breakfast! So magicial and delicious! They’re light, soft, fluffy with a pleasant boldness. Nicely spiced without being overwhelming. If you’re sensitive to these bold flavors like I am, tone them down a bit by adding less than the recipe calls for, and spike the molasses to your taste!

You’ll Need: 

2 1/2 cups all-purpose flour

4 tablespoons dark brown sugar, packed

1 tablespoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon instant espresso ( optional)

Pinch salt, optional and to taste

1 -2 cups buttermilk the more liquid, the thinner the pancake

3 large eggs

2 tablespoons light, medium, or dark molasses ( avoid blackstrap )

3 tablespoons melted butter

1 teaspoon vanilla extract

1 recipe Molasses Maple Syrup ( see below ) 

Here’s How: 

In a large mixing bowl, add the dry ingredients, and whisk to combine – make a well in the center, set aside.

In a large bowl, add the wet ingredients and whisk to combine.

Add the wet ingredients to the dry ingredients, stirring until combined. The batter will be fairly thick; add more liquid if you prefer a thinner pancake.

Preheat a skillet over medium heat and spray with cooking spray (or use melted butter if you prefer).

Using a 2 ounce ice cream scoop ( sprayed with cooking spray for easy release) , scoop batter onto warm, prepared skillet.

Cook for about 2 1/2 to 3 minutes until bubbles form on the edges. Take a peek at the underside with a spatula, and when golden, flip.

Control heat to medium-low and cook for an additional 2 to 3 minutes, or until cooked through. Repeat the process with the remaining batter, adding more cooking oil to the skillet as needed, be sure to wipe any black residue with a paper towel as needed. The molasses will burn quickly, so be sure to control the temeratures.

Serve immediately, garnished with fresh winter fruit and drizzle with syrup!

Ginger Molasses Maple Syrup

You’ll Need: 

1 cup maple syrup

 2-3 tablespoons light, medium, or dark molasses, or to taste

1/4-1/2 teaspoon ground ginger, to taste

1/8 teaspoon ground nutmeg

Here’s How:

Combine all syrup ingredients in a small bowl or serving pitcher and whisk until smooth. Warm syrup and drizzle over pancakes. 

To keep pancakes warm for up to an hour, transfer them to a lined baking sheet and place in a preheated 200’F Degree oven with a cup of hot water to keep warm and moist.

Fresh Summer Tomato Tartlet on Puff Pastry

I love this summer tart with baked heirloom tomatoes, but I also love the dough baked separately and topped with fresh tomatoes. I decided to make a variation at the bottom of the post so you can make them both ways and decide which is your favorite! I can’t decide.

For a Baked Tomato Tart

You’ll Need

1 sheet frozen puff pastry, thawed

1 garlic clove, finely grated

2 tablespoons olive oil, divided, plus more for serving

1 lemon, zested

1 cup is torn basil leaves

2 springs frsh thyme, leaves picked

1 pound ripe heirloom tomatoes (about 2-3 medium), sliced ¼ inch thick, patted dry 

1 cup fresh Ricotta Cheese

1/2 cup various color cherry tomatoes, washed and cut in half

Kosher salt, freshly ground pepper

Crème fraîche and fresh thyme for garnish ( optional )

Chef Gigi’s Baked Tomato and Ricotta Tart on Puff Pastry with black olives and cherry tomatos
Here’s How

Preheat oven to 400’F. Roll out puff pastry on a sheet onto a parchment-lined baking sheet, smoothing out creases. Cut in half lengthwise or into quarters. Poke the pastry with a fork, leaving a 1/2-1 inch border around the edges.

Combine garlic and half the olive oil in a small bowl and brush dough with garlic oil, staying within the border. Spread ricotta cheese evenly and top with lemon zest, salt and pepper. Arrange tomato slices in a single layer over Riccota, then scatter basil over the top. Arrange small cherry tomatoes in areas where the dough is showing; it’s also ok to overlap. Sprinkle with lots of salt and a few grinds of pepper, then drizzle with the additional oil.

Bake tart until edges of the pastry are browned, puffed, and crisp, 20–30 minutes. Let tart cool 10 minutes before cutting into 8 pieces. Drizzle with more oil and top each with a dollop of crème fraîche and fresh thyme.

Non Baked Variation:

Bake puff pastry without toppings. Allow cooling.

While baking, whip lemon zest and some fresh thyme into Crème fraîche or into a cup of Ricotta cheese, spread evenly over cooled puff pastry, leaving a 1-inch border around the edge.

Top with 1/4 inch sliced fresh tomatoes, add halved colorful cherry tomatos, fresh basil, and drizzle with garlic oil or a rich balsomic glaze.

Sprinkle with Maldon or Kosher salt and fresh ground pepper.

Serve immediately.

Not-So-Traditional Bulgarian Banitsia

Banitsa is a famous cheese, yogurt, and egg pie. Historically renowned dish of Balkan cuisine and typically served for special events. I can’t get enough of it. Based on my geographical location and ingredients, this recipe still has enormous flavor; the sharp feta cheese with the richness of the eggs and yogurt is a perfect trifecta, but the crunch of paper-thin baked dough drives it home.

Bulgarian Banitsia is traditionally prepared with homemade phyllo sheets, a delicious Bulgarian brined cheese called Sirene, fresh Bulgarian yogurt and vegetable oil. If you source Bulgarian products, I recommend using them for the most authentic experience. Feta and Greek yogurt are the closest and widely used substitutions, they work well, so dont be too worried if you can’t find traditional ingredients.

I love the result of filling and rolling the dough up into loose cylinders so much; I make all sorts of crazy-variations. Sometimes I use sundried tomatoes, cream cheese, chopped scallions, then sprinkle the top with everything bagel spice. Occasionally, I will create a sweet dessert using almond paste mixed with eggs and a drizzle of orange flower water and honey, then top off with powdered sugar. 

Sunday Brunch drool-worthy! 

Thawed Ready Made Dough Leaves, Fillo, Phyllo Dough
Thawed Ready Made Phyllo Dough Leaves

You’ll Need:

15-20 sheets Phyllo dough, thawed

8 ounces Greek yogurt, plain  

3 eggs, beaten

2 tablepoons unsalted butter, melted 

1 teaspoon fresh baking soda

10-12 ounces internationally sourced feta cheese, crumbled 

Fresh ground pepper

Non-stick cooking spray

1 tablespoons of unsalted butter, softened

Parsley, chopped fine for garnish or your favorite herbs

Here’s How:

Preheat your oven to 350’F degrees. Lightly grease a springform pan with non-stick cooking spray, or use any baking vessel you have. Don’t shy away from your 9×13 rectangular casserole dish either- it doesn’t need to be round. 

Remove the dough from the package and gently unroll it onto a clean working surface. Cover with a lightly dampened, clean kitchen towel so the dough will not dry out too quickly while you’re working. 

Crack the eggs into a cereal bowl and lightly whisk them with a fork. Set aside.

In a medium-sized mixing bowl, whisk the yogurt with the egg mixture, drizzle in the melted butter, add fresh ground pepper and baking soda. 

Working with 2 sheets for each roll, standing in front of the long side of the rectangular-shaped dough, sprinkle about 3-4 tablepoons of the yogurt-egg mixture onto the pastry sheets, top with a handful of cheese sprinkled on top of the egg mixture. Carefully rollthe sheets of the dough away from you to form a loose cylinder. The dough may have some tears, but that’s okay. Just continue creating a long cylinder shape.

Place the first roll into the center of the pan wrapped in a coil. Repeat this step with the remaining pastry sheets until you fill the baking vessel.

Once complete, lightly brush the top with some of the remaining yogurt and egg mixture and dot with the softened butter. Bake approximately 25-30 minutes until the pie is golden brown. 

Cool slightly before serving, and complete the meal with a delicate toss salad comprised of tender baby-green tossed with a lemon vinegarette.

Note: If you run out of egg filling at completion, crack an additional egg, whisk with a teaspoon of water, and lightly brush the egg wash across the top of the pie before baking, prompting a beautiful shiny and evenly browned crust.

Be sure not to use too much filling or the dough will loose its crunch.

Charred Beef Tip with Chinese Five Spice and Grilled Cara Cara Oranges

Chinese five-spice is pungent and encompasses all five tastes—sweet, sour, bitter, salty, and umami—and uses five different spices. This dynamic Asian seasoning is a mixture of star anise, cloves, Chinese cinnamon, Szechuan peppercorns, and fennel seeds. It’s easy to make at home, but it’s ok to purchase it premade too. I usually pair it with additional sweet ingredients because it is so powerful.

You’ll Need: 

2 pounds beef tri-tip, trimmed

1 small yellow onion, quartered 

2 cups low sodium soy sauce

1/4 cup toasted sesame oil

4 tablespoons packed brown sugar

2 tablespoons honey

4 Cara Cara oranges, 2 zested and juiced

1 tablespoon apple cider vinegar

1/4-1/2 cup pineapple juice

2-inch knob of fresh ginger, peeled and grated

4 cloves garlic, peeled and minced

1 heaping tablespoon of Sambal Garlic-Chili Paste

1/4 bunch of cilantro, stems removed (set a few leaves aside for garnish)

Kosher Salt and fresh cracked black pepper. Set aside.

1/2 teaspoon white pepper

1/2 – 1 teaspoon ground Chinese five-spice 

2 heaping tablespoons of cornstarch 

4 to 6 green onions, chopped thin on a diagonal for garnish

Sesame seeds, for garnish

Gigi's Chinese five spice ingredients

Here’s How: 

Before you begin, trim the beef of any excess fat. Season the beef on both sides with Kosher salt and fresh cracked black pepper. Set aside.

In the bowl of your food processor, combine the remaining ingredients, except 2 of the oranges, the zest, green onions, sesame seeds. Blitz until liquid. 

Place beef tri-tip in a resealable container or zip lock and coat well with 1/2 the liquid marinade. Refrigerate for a minimum of 8-12 hours. Add zest to the remaining liquid, store in a sealed jar until grill time. 

Preheat grill. Clean and oil the grill grates. Heat the remaining sauce until thickened, keeping a close eye on it to ensure no burning. The sugars in the recipe will torch fast. Strain and return to the stove. 

Remove beef from marinade, and be sure to discard any of this remaining liquid.

Grill the tri-tip over direct medium heat, occasionally flipping for about 25 to 45 minutes, depending on the weight of the cut and your preferred internal temperature. For the last ten minutes of grill time, move the tri-tip to indirect heat and begin basting with a portion of the sauce you have on the stove until the tri-tip is entirely glazed, charred, and sticky. 

Slice the remaining oranges in half and place cut-side down on the hot oiled grill grates. Cook oranges for about 3-5 minutes until they become somewhat charred, then remove the oranges and set them aside.

When the beef is ready, remove it from the grill and allow it to rest for about 8-10 minutes. Be sure to carve across the grain, place on a serving platter, drizzle with remaining sauce, sprinkle with sesame seeds, cilantro leaves, green onions and grilled Cara Cara oranges. .

Serve with steamed white rice.

Note: If you would like the sauce a bit sweeter, add another tablespoon or two of sugar to the remaining sauce and continue to simmer until the sugar has melted. A bit spicier, add a bit more Chinese chili paste a bit more bold and fragrent, add additional five-spice. 

The mixture should be able to coat the back of a spoon. If not, make a slurry 2:1 cornstarch and liquid – stir into the sauce. Carefully heat to a quick boil to activate thickening. If you have clumps, strain the sauce through a fine sieve- no big deal. Remove from heat and serve on the side or pour over top of sliced tri-tip. It’s that simple!

Korean BBQ Pork Ribs, Mapo Style with Grilled Asian Pears

Mapo-gu in Seoul, Korea, is known for its hip vibe with quirky boutiques and late-night restaurants serving Korean BBQ with beer. Relaxed rooftop bars overlook Hongik Park’s hangout, while jazz bars and live music venues in the area have an offbeat feel. Mapo is also a popular spicey Chinese dish made with tofu and braised in a spicy chili bean paste-based sauce. It originated from the Sichuan province known to have cuisine with striking bold flavors — full of spice. Mapo tofu is also a popular menu item at Chinese restaurants in Korea! I love Korean BBQ and think this is a perfect combination of balancing the sweet BBQ of Korea and the bold spiciness from my other favorite cuisine -China’s Sichuan province.

You’ll Need :

For the Ribs

2 racks pork ribs 

Salt and pepper

8 scallions, cut in 1-inch diagonal pieces

Sesame seeds

Fresh cilantro for garnish (optional)

Mapo style marinade recipe (see below) 

For The Mapo Style Marinade

3/4 cup Korean red pepper paste (gochujang)

1 to 3 teaspoons Korean red chili pepper flakes (gochugaru)

1/4 cup soy sauce

1 tablespoon fish sauce

1/4 cup beef or chicken stock

1/4 cup rice wine or water

2 tablespoons sesame oil

4 tablespoons honey

2-3 tablespoons packed brown sugar 

8-10 cloves of garlic, peeled and root removed

2-3 inch knob of fresh ginger, peeled and grated

1 medium white onion, root removed, peeled, and quartered

1 medium Asian pear peeled, cored, and cubed

Salt and fresh ground black pepper

3 tablespoons corn or potato starch 

Here’s How:

Usually, ribs come vacuum-packed and can be sitting in liquid that you want to wash away. Run under cold water, pat dry, then peel off the shiny, white piece of membrane that sits on top of the bones. Cut each slab into two parts for more manageable handling. Salt and pepper generously on both sides, cover, and set aside.

In the bowl of your food processor, combine all the ingredients for the marinade. Blitz until liquified and fragrant. Remove to a medium-sized saucepan and slowly bring to a boil. Remove from the heat and allow to cool—reserve 1 cup of the marinade in a sealed container for finishing at the grill. Cover and place it in the cooler. 

Coat the ribs generously with the remaining marinade, rest covered in the cooler for a minimum of eight to twenty-four hours, turning them over mid-way. If you have access to a vacuum sealer, this is a perfect time to use it. 

When ready to cook, preheat the oven to 325’F degrees. Remove the ribs from the marinade and discard any leftover liquid. Place ribs on a lined high-sided baking sheet and cover with foil. Cook the ribs for about 90-120 minutes, turning over midway. Remove the foil tenting for the last 10 minutes of bake time. Once the foil tent is removed, this is your cue to fire up the outdoor grill, clean oil up to its rack. 

Remove the ribs from the oven, transfer them to the preheated grill, and continue cooking over direct heat for about 8-10 minutes or until the ribs are slightly sticky, caramelized, and charred. Continue to turn and baste both sides with the reserved jarred marinade during the last 10 minutes of grilling. Slightly oil the pear halves and on the hot side of the grill for the last 3-5 minutes before completing the ribs. 

Remove the ribs from the grill, sprinkle with sesame seeds, sliced green onions, and cilantro. Cut the grilled pears into wedges and serve warm with the ribs.

Note: Never reuse the marinade once it has been sitting with raw meat; if there is any leftover, discard it. 

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