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Jason Santos Recipes

Posted on Jul 16, 2014 07:00am

Chef Jason Santos was here for The Talk Food Festival. He made delicious Chinese Style Baby Back Ribs.  Here are all of his appetizing recipes from today’s show!

 


All recipes courtesy of Chef Jason Santos.

 

Lamb Sausage 

roasted garlic hummus, red pepper tabouleh, zatar spiced pita chips

Serves 4-6


Lamb Sausage

½# ground lamb

2 tsp. of grated ginger

3 cloves of garlic, grated

1 tsp. shaoxing wine (or any Chinese cooking wine)

1/2 tsp. of soy sauce

1/2 tsp. of salt

1 tsp. red sichuan peppercorn

2 tsp. ground annatto seed

2 tsp. Korean red pepper

¾ tsp of ground cumin

1/2 tsp. ground fennel seed

1/2 tsp. ground white pepper

1/8 tsp. curry powder

2 tsp. sugar


Mix together. Crumble and sauté. Season with salt and pepper


Roasted Garlic Hummus

4 cups canned chic peas

2 tbl. roasted garlic

1 cup tahini

1 tbl. chili flakes

1/2 cup extra virgin olive oil

Lemon juice, to taste

Salt and pepper, to taste


Puree smooth and season.


Red Pepper Tabouleh

2 cups cooked bulgar wheat

½ cup red onion, small diced

½ cup tomato, small diced

½ cup red bell pepper, small diced

½ cup cucumber, small diced

1 tbl. chopped mint

¼ bu parsley, rough chopped

¼ cup extra virgin olive oil

2 tbl. lemon juice

Salt and pepper, to taste


Mix and season.


Zaatar Spiced Pita Chips

2 small pita breads, cut into 8

2 tbl. extra virgin olive oil

1 tbl. zaatar spice

Salt and pepper


Mix and season then place in a 200’f oven until crispy, approximately 10-15 minutes.


Plating

Garnished with micro rainbow mix.



Chinese Style Baby Back Ribs 

mango-green onion relish, scallion pancake

Serves 4


Baby Back Ribs

2 racks baby back ribs

Asian rib rub


Liberally rub baby back ribs. Wrap in plastic wrap then aluminum foil and bake at 300F for 2+ hours., check for tenderness, should be tender but not falling off the bone. Grill and glaze with Chinese BBQ sauce.


Asian Rib Rub

1/2 cup paprika

2 tbl. dry mustard

2 tbl. ground star anise

2 tbl. ground ginger

1 tsp. ground black pepper

1 tsp.. ground allspice

1 tbl. kosher salt

1 tsp. red pepper flakes


Mix together.


Chinese BBQ pork (Char siu)

3/4 cup hoisin sauce

1/2 cup soy sauce

1/2 cup sherry

1/3 cup honey

1 tbl. sugar

2 tbl. salt

1.5 cups brown sugar

red food coloring


Bring to simmer then add red food coloring to give that familiar blood red color.


Mango-Green Onion Relish

2 cups fresh mango, small diced

¼ cup sesame dressing

¼ cup scallion, minced


Sesame Dressing

2 tbl. minced scallion

1 tbl. minced ginger

1 tbl. minced onion

1 tbl. minced jalapeno

1 tbl. minced garlic

2 tbl. soy sauce

2 tbl. rice wine vinegar

2 tbl. sesame oil

2 tbl. olive oil

½ tsp. chile flakes

½ tsp. sugar


Scallion Pancake

4 cups flour

1 cup boiling water

1/3 cup cold water


Add boiling water to flour, mix and cover for 3 minutes. Add cold water and knead for 5 minutes then rest for 15 minutes. Then add:

6 tbl. animal fat (duck, chicken or bacon fat)

2 cups scallions, chopped

3 tsp salt

1 cup blended oil


Let rest for 10 minutes. Break off dough into walnut size balls. On a floured surface, roll out until thin pancake forms. Lightly fry until just golden brown and season with salt and pepper.


Plating:

Banana leaf

Cilantro

Toasted sesame seeds

 

3-Minute Cinnamon Doughnuts 

vanilla bean mascarpone, blueberry preserves, honey ice cream

Serves 2


Doughnuts

1 can Pillsbury canned small buttermilk biscuits

2 tbl. cinnamon sugar

canola oil for frying


Fry until golden brown, about 1-2 minutes on each side, drain then toss with cinnamon sugar.


Vanilla bean mascarpone

1 cup mascarpone

1 vanilla bean, scraped

1 tbl sugar

2 tbl. heavy cream


Mix all ingredients until smooth and creamy.


Blueberry preserves

1 pt. blueberries

2 tsp. lemon juice

Seeds of 1 vanilla bean

1 cup powdered sugar


Simmer on medium heat until jam consistency forms.


Honey ice cream

1 cup heavy cream

½ cup milk

2 egg yolks

¼ - ½ cup honey


In a large, heavy saucepan, bring the cream and milk to a boil.


In a large, stainless steel bowl, whisk the egg yolks. Gradually pour the heated liquid into the bowl, whisking all the while. Return to the saucepan and cook over medium heat, stirring with a wooden spoon, until the mixture coats the back of a spoon.


Remove from the heat and stir in the honey, to taste. Transfer to a clean bowl and chill over ice cubes and cold water. Strain.


Freeze in an ice cream maker according to manufacturer's instructions.


Plating

Mint and powdered sugar for garnish.

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