Tour of Fifty States: Tennessee's Meal

We've had a change in our family -- my son Matthew decided to move to Florida to live with his father, so our family of 6 is now down to 5.  We decided that we are still going to continue with our Fifty States Meal plan.  Normally if one of the kids isn't with us on a weekend when a meal is planned, we postpone that meal until we're all together.  This time is different, however;  we don't know when or if he'll be rejoining our family, so onward we go.

I just haven't had the time (or energy) to get back on here and get the pictures and recipes uploaded, but I plan to be better at doing this.  Tennessee's meal was served 8/24/14.

Menu:  Memphis Dry Rub Ribs, Wild Mushroom Risotto, Tennessee Apple Stack Cake 
Outcome:  Everyone really liked the delicious Ribs and the risotto is a family favorite!  We weren't in love with the Apple Stack cake (not sweet enough?)
Next up:  Bill chose Texas!

Memphis Dry Rub Ribs

Memphis style barbecue is known for its unique blend of the greatest barbecue traditions. Seasonings are neither too sweet, nor too hot. Sauces, when used, can contain tomato, vinegar or mustard. Traditionally, Memphis Style ribs are smoked "dry", meaning that only a dry rub is applied. If a sauce is present, it is served on the side. Memphis ribs are typically spareribs cut St. Louis style, meaning that the full sparerib rack is trimmed to nice, neat ribs.

Prep time:  15 min. Inactive time:  3 hr. Cook time:  2 hr. 45 min.  

Ingredients

·         3 Tbsp. dark brown sugar

·         1 ½ Tbsp. kosher salt

·         1 Tbsp. ground coriander

·         1 Tbsp. mustard powder

·         1 Tbsp. onion powder

·         1 Tbsp. Spanish paprika

·         2 tsp. garlic powder

·         2 tsp. ground black pepper

·         1 tsp. cayenne

·         2 racks St. Louis-style pork ribs (about 2 1/2 lb. per rack)

·         1 cup apple cider

·         ½ cup apple cider vinegar

·         1/8 cup dark brown sugar

Directions

1.      For the rub: Mix together the brown sugar, salt, coriander, mustard powder, onion powder, paprika, garlic powder, black pepper and cayenne.

2.      Remove the thin membrane on the back of each rib by placing the ribs on the counter with the underside facing up. Slip a small knife between the bone and the membrane. Once enough membrane is released, gently pull it free from the bones. Use a dish towel to get a secure grip.

3.     Place the ribs on a foil-lined baking sheet and rub both sides of the ribs with the dry rub. Cover with plastic wrap and let marinate in the refrigerator for a minimum of 3 hours, preferably overnight.

4.     Preheat the oven to 300 º F. Bring the ribs to room temperature and place bone-side up on the baking sheet. Pour the apple cider around the ribs and place another piece of foil over top, forming a packet. Crimp the ends of the two pieces of foil tightly together to seal completely. Place in the oven and cook for 2 hours. Remove the top foil and turn the ribs over. Raise the oven temperature to 375 º F and cook until the ribs develop a rich dark bark, the edges are crisp and the meat is fork tender, 30 to 45 minutes.

5.    In a small saucepan, add the apple cider vinegar and brown sugar. Bring to a boil and then reduce to simmer until a loose glaze forms, about 3 minutes. Glaze your ribs with this when they come out of the oven. Transfer to a cutting board, cut and serve.

MMM! Slabs o ribs!

Wild Mushroom Risotto

Prep time:  10 min.  Cook time:  45 minutes

Ingredients

·         1 onion, finely chopped

·         12 oz. wild mushrooms  (fresh or dried, reconstituted) *

·         2 cups Arborio rice

·         3 T garlic

·         3 T Butter

·         Olive oil

·         salt, pepper to taste

·         3/4  cup Parmesan cheese

·         12 cups chicken stock (use the dried mushroom soaking liquid added to stock)

Directions

1.      Heat the chicken stock in a large measuring cup, 2 cups at a time, in the microwave until hot, not boiling.  Keep heating more stock as needed. 

2.      Sauté onion in olive oil until soft in large skillet.  Add mushrooms, cook until tender, about 10 minutes.  Add garlic, cook for another 2 minutes.

3.      Add rice to skillet, stirring for about 3 minutes until rice is translucent.

4.      Stir in just enough stock to cover the rice, keep boiling at a low simmer.

5.      Stir until all liquid is absorbed.  Keep adding stock as the rice absorbs it, until all is used. This takes about 30 minutes.

6.      Season with salt and pepper, then remove from heat and stir in Parmesan cheese.

Note:  If using dried mushrooms, boil about 3 cups water then add the mushrooms to the boiling water.  Allow to soak for 30 minutes.  Remove mushrooms from water with a slotted spoon and chop up.  Reserve the liquid and add in place of some of the stock. 

Serves 6. 

Risotto...creamy, mushroomy, rice-y goodness!

Tennessee Apple Stack Cake

 This is an old fashioned mountain stack cake recipe. The dried apples are cooked with spices and brown sugar, making a delicious filling for the cake layers.  The story that goes along with it makes it even better - a poor bride's wedding cake. All the neighbors from the "holler" would bring a layer to the wedding, and the bride's family would spread the apple butter between the layers. The number of layers would attest to the bride's popularity.

Prep time: 30 min. Inactive time: 2 hr. Cook time: 10 min. Chill time:  8 hr.

Ingredients

·         3 packages dried apples (6 oz. each)

·         1 cup brown sugar, packed

·         1 ½ tsp. ground ginger

·         ¼ tsp. ground cloves

·         ½ tsp. ground allspice

·         ½ cup shortening

·         1 cup sugar

·         2 large eggs

·         ½ cup milk

·         ½ cup molasses

·         5 cups all-purpose flour

·         1 tsp. baking powder

·         1 tsp. baking soda

·         ¼ tsp. salt

·         1 tsp. ground ginger

·         1 cup whipping cream, whipped

Directions

1.      Place dried apples in a saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer for 25 to 30 minutes or until tender. Drain and mash apples. Stir in brown sugar, 1 ½ tsp. ginger, cloves, and allspice; set aside.

2.      Beat shortening at medium speed of an electric mixer until light; gradually beat in the sugar. Continue beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in milk and molasses.

3.      Combine flour, baking powder, baking soda, salt and remaining 1 tsp. ginger; gradually add to creamed mixture, beating until mixture forms a stiff dough. Divide dough into 8 equal portions; cover and chill for 1 to 2 hours.

4.      Pat each portion of dough into an 8-inch circle on greased baking sheets. Bake at 350° for 10 minutes or until golden brown. Carefully remove layers to wire racks; cool completely. Stack layers, spreading equal portions of reserved apple mixture between layers. Cover and chill for 8 hours. Spread whipped cream or whipped topping over top of cake before serving.