Bobby Flay's Bar Americain Cookbook - Bobby Flay [48]
Kosher salt and freshly ground black pepper
1 small Spanish onion, finely diced
2 cloves garlic, finely chopped
4 tablespoons fresh lime juice
¼ cup plus 2 tablespoons white wine vinegar
1 large green tomato, halved, seeded, and finely diced
2 ripe peaches, peeled, halved, pitted, and finely diced
2 tablespoons sugar
¼ cup chopped fresh flat-leaf parsley
2 green onions, green and pale green parts, thinly sliced
2 teaspoons honey
Green Pea Couscous
1. Preheat the oven to 400°F.
2. Heat 2 tablespoons of the oil in a medium ovenproof sauté pan over high heat until the oil begins to shimmer. Season the tenderloin on both sides with salt and pepper. Place the pork in the pan and sear on all sides until golden brown, about 8 minutes.
3. Transfer the pan to the oven and roast the pork to medium (an internal temperature of 150°F), about 10 minutes. Remove from the oven, tent loosely with foil, and let rest for 10 minutes before slicing ½ inch thick.
4. While the pork is roasting, heat the remaining 2 tablespoons oil in a large sauté pan over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Stir in 2 tablespoons of the lime juice and ¼ cup of the vinegar and boil until reduced, 8 to 10 minutes.
5. Add the tomato, peaches, and sugar, reduce the heat to medium, and cook slowly until the mixture is slightly soft but the peaches retain some of their shape, 8 to 10 minutes. Remove from the heat, stir in the remaining 2 tablespoons vinegar and 2 tablespoons lime juice, the parsley, green onions, and honey. Season with salt and pepper. Scrape the relish into a bowl and let cool to room temperature before serving.
6. Serve slices of the pork on a bed of couscous and top with the relish.
Country-Style Ribs
COUNTRY-STYLE RIBS
BOURBON BARBECUE SAUCE, TOMATO CORN BREAD
This is barbecue belt cooking all the way. I don’t care if you’re in Austin, Texas, or Manhattan, New York—if ribs are on the menu, you’ve got to roll up your shirt sleeves and have a big stack of napkins ready. This dish has New Yorkers doing just that when it makes its weekly appearance at Bar Americain. Racks of meaty ribs are dressed up with a smoky spice rub for extra flavor. The rich barbecue sauce, spiked with the molasseslike flavor of bourbon, will leave even the most refined diners licking their fingers. It wouldn’t be proper barbecue without some corn bread to mop up every last delicious bit of flavor from the plate, and I like to serve this dish with a savory tomato one.
Serves 4
4 cups hickory or oak wood chips
¼ cup ground ancho chile
2 tablespoons smoked sweet Spanish paprika
2 tablespoons freshly ground black pepper
2 tablespoons dry mustard
2 tablespoons kosher salt
2 tablespoons ground coriander
1 tablespoon dried oregano
1 tablespoon ground cumin
2 teaspoons ground chile de árbol
2 racks country pork ribs (12 ribs each), membrane removed
¼ cup canola oil
Bourbon Barbecue Sauce
Tomato Corn Bread
1. Soak the wood chips in water for at least 30 minutes. Drain well.
2. Stir together the ground ancho, paprika, black pepper, dry mustard, salt, coriander, oregano, cumin, and ground chile de árbol in a small bowl.
3. Brush both sides of the racks with the oil and rub liberally with the spice mixture. Wrap in plastic and refrigerate for at least 12 hours and up to 24 hours. Remove the ribs from the refrigerator 45 minutes before smoking to allow them to come to room temperature.
4. Stuff several sheets of newspaper in the bottom of a charcoal chimney starter. Fill the chimney to the top with charcoal. Remove the top rack from your grill. Place the chimney on the lower rack. Light the newspaper and let the charcoal burn until the coals are gray on the outside, about 20 minutes.
5. Open the bottom vent on the grill. Turn out the hot charcoal onto one side of the bottom rack. Using a metal spatula, spread the charcoal to cover approximately one-third of the rack and then scatter half of the soaked wood chips over the charcoal.
6. Return the top rack to the