Kicking-ass beef spare ribs and grill blue vein cheese figs with salads

Serve with blue vein fig grill and salad with kicking ass sauce
Serve with blue vein fig grill and salad with kicking ass sauce


2 racks beef spare ribs
4 bird’s-eyes chilies
6 long red chilies
2 garlic cloves
1 eschalot
125 ml (½ cup) truffle infused olive oil or just olive
125 ml (½ cup) apple cider vinegar
2 Tbs white sugar
½ lemon, juiced
A few dash of Tobacco sauce about 6-8 dashes
2 Tsp chili flakes and powder


Process chilies, garlic and eschalot in a food processor until finely chopped. Heat half the oil in a small saucepan over medium heat. Add chilies mixture and cook for 4 minutes or until softened. Stir in vinegar, then stir in sugar,tabasco sauce and lemon juice. Simmer for 10 minutes or until reduced slightly. Stir in chili flakes and powder and remaining oil and cook for 1 minute. Cool 5 minutes before marinade ribs. Now rub into ribs to coat. Cover and refrigerate for 4 hours or overnight.

Preheat a barbecue grill to high. Shake excess marinade off ribs, then add to grill and cook turning the other side, brushing continuously with kicking ass chili sauce, on each side about 40 minutes or until cooked to your liking. Serve with blue vein grill figs and salads.Use the extra kicking ass sauce for salad or just olive oil and season with salt & pepper.

To grill figs:

12 figs, wash and dry
bourbon to dash
blue vein cheese

Cut figs in half, pour a drop of bourbon and put some cheese on top and grill till cheese melt.

Note: This recipe is for those who can take extra hot. If you cant omit bird eyes chilli, Tabasco sauce and chilli flakes. I have made this recipe to my palette and liking.



Helen’s paella valenciana and marinated drummettes with Bourbon sauce

Recreated from:

Use drumettes, fennel and sweet white wine. Made by Helen
Use drummettes, fennel and sweet white wine. Made by Helen

Serving portion and the look of it.
Serving portion and the look of it.

HINT: Have all ingredients chopped and measured before beginning the final cooking of the paella. It is a quick cooking dish that must have all ingredients ready to go.

I use large cast-iron pan. The size of the dish for 22 drumettes. The amounts of the ingredients are relative and it does not matter if you use more of one and less of another or chose not to use some at all. The most important is the preparation of the rice that has to comes out loose.

1st thing to do marinade drumettes with Bourbon Sauce for 4-6 hrs or over night

Drummettes Ingredients

22 drumettes
1 tbs olive oil
3 garlic cloves, crushed
2 eschalots, chopped
1 long red chili, chopped
125ml (½ cup) bourbon whiskey
2 tbs smoked paprika
400g can chopped tomatoes
2 tbs maple syrup
2 tbs tomato paste
2 tbs soy sauce
2 tbs white vinegar
2 sprigs rosemary
1 tbs brown sugar

2nd things to do
Paella Ingredients

1/2 teaspoon saffron threads
2 tablespoons hot water
4 cups chicken stock
120 ml sweet white wine (Gossip)
2 tablespoon olive oil
400 g chorizo, cut thin slices diagonally
1 leek, halve lengthwise and thinly slices
1 sml Spanish onion, finely diced
1 red capsicum, thinly slice
3 bunches asparagus, cut diagonally
1/2 sml bulb fennel, thinly shredded (use thin shredder machine)
2 or 3 garlic cloves, crushed
200 g can chopped tomato
1/2 teaspoon Hungarian Hot paprika
400 g medium grain white rice


Preheat oven 180 deg fan force. In a small bowl, crumble the saffron threads in the hot water; set aside. In a large pan over medium-heat heat, heat chicken stock; reduce heat to low and keep broth hot (not boiling).

Heat olive oil in the large heavy cast-iron pan over medium-high heat. Add the sausage slices, moving and turning to get them evenly browned; remove from pan and set aside onto paper towel.

If needed add a bit more olive oil to the pan. Add the drumettes and stir fry until brown lightly; remove from pan and place in lined baking tray.Then baked in preheated oven until well cooked about 1 hr. Rest with foil covered about 5 minutes.

Reduce the heat to medium. To the same pan, add the onion and garlic; sauté until the onion/garlic softens. Then add asparagus, capsicum, fennel, leek, tomato and paprika. Cook, stirring often, approximately 15 to 20 minutes or until the mixture has darkened and thickened.

NOTE: If the mixture start to stick to the bottom of the pan and burn, add some stock or water.

Add the rice and chorizo stirring until well coated. Cook, stirring constantly for approximately 2 minutes. Pour 4 cups hot stock with the saffron water into the rice mixture. Then add 120 ml wine to the the rice mixture.

NOTE: From this point on, do not stir the rice.

Simmer vigorously, moving the pan over the burners to distribute the heat and cook the rice as evenly as possible. After about 10 minutes, when the rice is at the same level as the liquid, reduce the heat to medium low. Arrange drumettes over the top of the rice.

Continue to simmer gently approximately 10 minutes, rotating the pan as necessary, until all the liquid has been absorbed. Taste a grain of rice that is just below the top layer of rice. It should be al dente with a tiny white dot in the center. If the rice is not done, but all the liquid has been absorbed, add a little additional stock or water and cook a few minutes more.

Finishing the Paella:
Remove the pan from the heat and cover loosely with a clean kitchen towel. Let rest for 5 minutes before serving.