Search results
Adam Perry Lang Recipes - Yahoo Recipe Search
YummlyAdam Perry Lang's Secret Recipe Baby Back Ribs With Water, Brown Sugar, Brown Sugar, Mustard, Smoked Paprika, Chili Powder, Salt, Gelatin, Worcestershire Sauce, Pork Baby Back Ribs, Apple Juice, Honey, Butter, Barbecue Sauce, Apricot Preserves, WaterFood and WineChickens raised on grass have such superior taste that Adam Perry Lang of NYC's Daisy May's BBQ USA wants to get into chicken farming. Slideshow: More Roast Chicken RecipesFood and WinePork shoulder is a natural cut for barbecue because it becomes amazingly tender and juicy when slow-roasted over low heat. Adam Perry Lang says that it's almost impossible to overcook because the meat bastes itself and must reach an internal temperature of 195 degrees in order for it to pull apart easily. A whole pork shoulder (which takes about 18 hours to cook) consists of two main parts: the pork butt and the picnic shoulder. Perry Lang often uses just the pork butt end of the shoulder because it takes less time (about 8 to 10 hours) and there is less fat to trim after the meat is cooked. Plus: More Grilling Recipes and TipsBon AppetitUsing bundled herbs to baste meat as it cooks is an Adam Perry Lang signature, as in this skirt steak recipe. The steaks pick up flavor from the aromatic oils in the sturdy herbs, not to mention the garlic-infused butter they're brushed with.Food and WineFor this incredibly rich and fluffy cross between pancakes and South American arepas, Adam Perry Lang stirs pureed creamed corn into corn-cake batter. Set the cakes out with softened butter alongside barbecued meats or serve them warm with honey and butter at breakfast.Plus: More Vegetable Recipes and TipsFood and WineInstead of sprinkling his soup with the customary bits of chopped fresh dill, Adam Perry Lang makes a vibrant horseradish and dill pistou (typically a condiment of fresh basil, garlic and olive oil). A swirl of the flavorful pistou brightens up the soup enormously. More Chicken Soup RecipesFood NetworkIf you don't own a smoker, this is a great way to do ribs on the grill. I first saw this technique done by Adam Perry Lang, who is not only a great barbecue chef but a great all-around chef. In fact, he knows more about meat than practically anybody I've met. For this recipe I use pork spareribs, but the technique works just as well with lamb ribs too, though cook times will vary. Feel free to substitute your favorite BBQ sauce.Food and WineAdam Perry Lang first roasts short ribs, then braises them in beef stock with porcini mushrooms, until the meat is fall-apart tender. He finishes the cholent by stirring matzo farfel (crushed matzo) into the pan juices until it plumps up. Fresh baby spinach and crunchy sea salt complete the dish. More Braising Recipes
