Food Wishes Video Recipes (2024)

When I heard there was a recipe called million dollar dip, Iknew it was something I had to try, especially since it was invented by a fellowupstate New Yorker, named Helen Corbitt. Apparently, the original name was Neiman Marcus dip, which atsome point evolved into million dollar dip, although I’m not exactly sure when,or why. I’m guessing Pinterest had something to do with it.

Whatever the reason, I do like the new name better, and notjust because recipes shouldn’t be named for department stores, but also becausemillion dollar dip is so darn accurate. I’ve had more than a few cheese-based dipsin my day, but this is, by far, the richest one I’ve ever enjoyed. I mostly creditthe semi surprising addition of almonds, which makes sense, since that’s thebest part of any holiday cheese ball. Yes, I’m that guy at the party whowhittles off all the crushed nuts it was rolled in.

By the way, I wanted to expand on a cryptic tip I gaveduring the video, when I said to use a sharp knife for the green onions, sothey taste better. The reason is, if you use a dull knife to slice or choponions, you’ll be crushing instead of cutting, which releases volatile sulfuriccompounds, and makes the flavor much harsher.

In fact, I have a theory that most people who don’t likeonions, had parents who used dull knives to cut onions when they were kids. Ifthat’s you, go buy a sharp knife, and give them another try. That aside, this dipis extremely simple to make, profoundly satisfying, extremely addictive, and sureto be a huge hit at your next party, which is why I really do hope you give it atry soon. Enjoy!

Ingredients for about 3 cups of Million Dollar Dip:

1/2 cup chopped crisp-cooked bacon (6 to 8 slices)

1 1/2 cups mayonnaise

8 ounces sharp cheddar cheese

1/2 cup slivered almonds, very lightly toasted

1/2 cup thinly sliced green onions

pinch of cayenne

When I roast, or smoke a pork shoulder outside on the grill,I usually break a few rules, and by a few, I mean pretty much all of them. Iuse too high a heat; I don’t wrap my meat halfway through; or even bothermopping the meat with a marinade; and yet despite ignoring all those bestpractices, I’m always thrilled with how it comes out.

Maybe it’s the brine, or that I’m just easily satisfied, butit’s been my experience that if you season aggressively, and cook the meat oversmoky coals to an internal temp of 195 F., you’ll be rewarded with tender,moist, and very flavorful meat. By the way, this was inspired by the famous alpastor taco’s spice blend, and pineapple element, but I wouldn’t want anyone toexpect this to taste exactly like that magical meat.

The only real challenge here is maintaining a steady temp inyour grill of between 300 and 325 F. I try to keep it just above 300 F., whichis accomplished by adjusting the vents under, and on top of the grill, orsmoker. I also like to start with a good amount of (real) charcoal, so I don’t have toreload it halfway through, but that depends on your set-up. Thanks to thebrine, and spice rub, even if you end up having to do this in the oven, I stillthink it comes out quite well. In any event, there’s nothing like a juicy,pulled pork sandwich, and this is one of my favorite versions, which is why I reallyhope you give it a try soon. Enjoy!

Ingredients for 12 portions:

1 bone-in pork shoulder (about 9-10 pounds)

For the brine:

1 cup kosher salt

1 quart pineapple juice

3 quarts water

For the Rub (will make extra):

2 tablespoons kosher salt

1/4 cup ancho chili powder, or any ground chili pepper

1 tablespoon ground chipotle

1 tablespoon garlic powder

1 tablespoon cumin optional

1 tablespoon dried oregano

2 teaspoons cinnamon

For the Pineapple Salsa:

2 cups chopped grilled pineapple

1 finely diced Serrano chili pepper

2 tablespoons diced roasted red pepper

1/4 cup chopped cilantro

1/4 cup rice vinegar

1 teaspoon spice rub, or to taste

additional salt to taste

-->

Yes, I’ve had a McRib sandwich, and no, I didn’t know itcontained 70 ingredients, with baby back ribs not necessarily being one of them. I assumed theyweren’t made from pristine pieces of succulent, heritage pork, but had no ideajust how un-rib the McRib really was. Although, in fairness, the idea of a bonelessbaby back rib sandwich is brilliant, and for that I’ll tip my cap, and saythanks to a certain fast food franchise.

As it turns out, making a “real” one is quite easy to do,and the only real challenge was feeling around the edges of the racks afterpulling out the bones, to check for any small bone fragments, and/or pieces ofcartilage. Be sure to take your time, grab your reading glasses if you’remy age, and carefully examine every inch. Other than that, just be sure not toovercook the ribs in the oven, since falling apart meat will not be a lot offun to grill.

Above and beyond just any old cookout, I was thinking thiswould make a great Father’s Day menu item, or maybe you have a friend with aMcRib fetish, and you want to blow their minds with what that particular Frankenfoodis actually supposed to look and taste like. Either way, I really do hope yougive this a try soon. Enjoy!

For 4 Boneless Baby Back Rib Sandwiches:

2 racks baby back pork ribs (not the larger St. Louis style)

For the Dry Rub (this makes extra):

1/3 cup kosher salt

1/4 cup brown sugar

2 tablespoons chili powder

2 tablespoons freshly ground black pepper

1 tablespoon ground cumin

1 teaspoon cayenne pepper

- Season racks generously with a dry rub. Wrap in foil, androast at 325 F. for 2 hours and 45 minutes. Pull bones, refrigerate until cold,cut, sauce, and grill to finish.

-->

I’m not particularly picky about my coleslaws, and as longas they’re properly made, I enjoy a wide variety of flavors and combinations,but this mustard slaw may be my fav. The combo of hot andsweet has a proven track record in palate pleasing, and that’s especially truewhen we’re talking about a cold salad.

Of course, how sweet, and how hot will be up to yourpersonal tastes, as well as what you’re going to serve this with. If I’m goingto toss this next too some spicy grilled sausages, then I will tone down thepunch, whereas if I’m topping a sweet, smoky pulled pork sandwich, I might be alittle more aggressive, like I was here.

I realize we’ve done coleslaws where we skip this step,which is fine if you slice your cabbage thin, and serve it relatively quickly,but for what I refer to as “real” coleslaw, the extra ten minutes is well worthit. Plus, once preserved in this way, your coleslaw will not only last days,but maybe get even better.

By the time I’d topped my soon to premiere boneless babyback rib sandwich, this slaw had been in the fridge for almost two days, and haddeveloped even more flavor, while still retaining it’s raw crispness. So, staytuned for that video, but in the meantime, I really do hope you give thisgreat, hot and sweet mustard slaw a try soon. Enjoy!

Ingredients for 4 portions:

1 pound cabbage, cut in 1/2 inch slices

1 tablespoon kosher salt

For the dressing:

1/4 cup mayo

2 tablespoons Dijon

1 tablespoon grain mustard

1 to 2 tablespoons honey, or to taste

1 tablespoon apple cider vinegar

1/2 teaspoon cayenne, or to taste

fresh chives to garnish

-->