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Chef and comedian Nadia G from Cooking Channel’s “Bite This” returned to THE TALK for The Talk Food Festival. She had fun in our new kitchen, showing the ladies some of her rockin’ recipes! Now you can make them at home, too.
Balsamic Baby Back Ribs
1/4 cup fresh flat- leaf parsley leaves, minced
3 tablespoons brown sugar
2 tablespoons maple flakes
2 tablespoons smoked paprika
2 tablespoons kosher salt
1 tablespoon freshly cracked pepper
1 tablespoon cayenne pepper
3 cloves garlic, minced
1 sprig fresh oregano, leaves minced
1 rack baby back ribs
1 teaspoon canola oil
BALSAMIC BARBECUE SAUCE:
¾ cup maple syrup
¾ cup aged balsamic vinegar, minimum 7 years old
Cook's Note: Use latex gloves to chop the habanero or wash hands thoroughly with hot soapy water immediately after chopping.
For the rub: To a bowl, add the parsley, brown sugar, maple flakes, smoked paprika, salt, cracked pepper, cayenne pepper, garlic and oregano. Mix well.
For the ribs: Preheat the oven to 325 degrees F. Place the ribs down on foil, brush with canola oil and massage with the rub. Wrap the foil tightly around the ribs, place in a roasting pan and roast for 1 ½ to 2 hours. Unwrap the ribs and cover with the balsamic barbecue sauce. Broil, uncovered, at 500 degrees F until the sauce is bubbling and caramelized, about 5 minutes.
For the sauce: Heat a pot on medium. Add the apple cider vinegar, ketchup, maple syrup, aged balsamic vinegar, whiskey, habanero, garlic and red onions. Stir and bring to a simmer for 1 ½ to 2 hours.
Garlic-Roasted Brussels Sprouts
1 pound Brussels sprouts, stems and outer leaves removed, halved
2 tablespoons extra-virgin olive oil
Big pinch kosher salt
Garlic, crushed with garlic press
To make the Brussels sprouts: Preheat the oven to 425 degrees F. Place the Brussels sprouts in a single layer in a baking dish, and drizzle them with extra-virgin olive oil and kosher salt. Mix together to coat evenly. Bake for 25 minutes. Add the crushed garlic bits to the sprouts and mix together. Cook for another 10 minutes.
Spicy Onion Rings
4 to 6 servings
Canola or peanut oil, for frying
1 tablespoon ground cayenne pepper
1 tablespoon smoked paprika
1 teaspoon garlic powder
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon freshly ground black pepper
¼ teaspoon sea salt
1 cup all-purpose flour
½ cup cornmeal
3 large yellow onions, thinly sliced in rounds
In a high-sided saucepan, heat the oil over medium heat until it reaches 350 degrees F.
Mix together the cayenne, paprika, garlic powder, basil, oregano, black pepper and sea salt in a small bowl.
Whisk together the flour and cornmeal in a medium bowl. Toss the onion rings in the flour mixture to coat. Deep-fry the onion rings in 2 batches until crispy and lightly golden, 3 to 5 minutes. Drain on a paper towel for 1 minute, and then transfer to a large bowl. Add a large pinch of the spice mixture, and toss the onion rings to evenly distribute the seasoning.
Season with more salt if desired, and serve immediately.
6 slices maple-cured bacon, minced
2 cups roughly chopped milk chocolate
½ cup crisped rice cereal
Fleur de sel
Melt the chocolate on the top of a double boiler over medium heat. Remove from the heat when the chocolate is 80-percent melted and continue stirring until fully melted. Stir in the bacon, and then gently fold in the crisped rice cereal. Pour the mixture into silicone molds, cover and refrigerate for 30 minutes. Unmold and sprinkle with fleur de sel.