Courtesy of Scotland Yard

Orange-Glazed Ribs

Ingredients:

  • 1 tbsp mustard seed
  • 1 tbsp black pepper
  • 1 tbsp coriander
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 2 tbsp smoked paprika
  • 1 tbsp paprika
  • 2 tbsp salt
  • 2 cups honey
  • ¼ cup soy sauce
  • 4 cups orange juice
  • 2 tbsp lemon
  • ¼ cup chopped garlic
  • ½ cup fish sauce
  • 1½ cup Sriracha sauce
  • ¼ cup rib spice rub
  • 1 rack St. Louis cut sparerib
  • 1 tsp cilantro, shredded
  • 2 tsp toasted crushed almonds
  • 1 radish, sliced thin

Directions:

  • For the rib dry rub: blend ingredients in a spice grinder (or use pre-ground spices).
  • For the glaze: cook all ingredients in a rondo pot until thick and small bubbles form. Stir occasionally.
  • Dry-rub ribs and grill till blackened (4 minutes per side).
  • Grab oven-stable dish, which fits the full rack of ribs.
  • Cover twice with plastic wrap and once with tin foil.
  • Cook in a 350-degree oven for 1 hour.
  • Turn oven up to 450 degrees.
  • Cover ribs with glaze and cook 5 minutes. Remove, and cover with almonds, cilantro, and radishes.
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Courtesy of Scotland Yard

Tuna Ceviche Tacos

Ingredients:

  • 1 cup tuna, sashimi grade
  • 1 tbsp lemon juice
  • 1 tbsp grapefruit juice
  • 1 tbsp fish sauce
  • 1 tbsp asian pear, small dice
  • 1 tbsp watermelon radish, small dice
  • 1 tsp shallots, minced
  • 1 tbsp chives minced
  • Salt, to taste
  • 1 ea avocado
  • 2 tsp serrano, minced
  • 2 tbsp aioli or mayonnaise
  • 1 tsp lemon juice
  • 1 tbsp sour cream
  • Micro-herbs (optional)
  • 10 ea taco shell

Directions:

  • In a food processor, mix the avocado, serrano, mayonnaise, lemon juice, and sour cream until smooth. Set aside.
  • Mix all remaining ingredients in a separate bowl and marinate for 20 minutes.
  • On the bottom of the taco shell, layer a small amount of the avocado cream.
  • Top with marinated fish and micro-greens.
Courtesy of Scotland Yard

The Yard Burger

Ingredients:

  • 1 ea brioche sesame seed bun
  • 2 tbsp cornichon remoulade
  • 5.5 oz ground beef patty
  • Iceberg lettuce
  • 1 oz aged english cheddar
  • 1 slice American cheese
  • S&P, generous
  • 2 tsp mushroom powder (either porcini, shitake, or portabella)
  • 1/2 clove garlic, minced
  • 1/4 tsp salt, plus more to taste
  • 3/4 cup mayonnaise
  • 1 1/2 tbsp onion, minced
  • 1 1/2 tbsp bread and butter
  • Pickles, chopped
  • 1 ea large egg boiled, shredded
  • 1/2 cup cornichons, chopped
  • 1 tbsp yellow mustard
  • 6 tbsp ketchup

Directions:

  • For the cornichon remoulade: mix all thoroughly.
  • Season meat generously with salt, pepper & mushroom powder.
  • Sear on a flattop or in a pan at medium-high heat.
  • Flip over, scraping the bottom to make sure all the crispy brown meat stays attached.
  • Top with white cheddar. Cover with a bowl or another pan and steam till cheese is melted. Top with American cheese and steam until just melted.
  • Toast bun.
  • Spread both sides of toasted bun with cornichon remoulade and put lettuce on the bottom half. Top with burger and let rest for 1 minute.

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