My Recipes

The Bar-B-Barn is a legendary Rib Joint in Montreal. This my take on their Sauce.

I Cup Brown Sugar

1/2 cup Apple Sauce

1/2 cup ketchup

3 Tsp Lemon Juice

1/4 Tsp Salt ( or smoked salt )

1/4 Tsp Pepper

1/4 Tsp Garlic powder

1/4 Tsp Onion Powder

1/4 Tsp Cinnamon

1/4 Tsp Liquid Smoke

Combine all ingredients in saucepan and heat until combined and brown sugar dissolved stirring frequently. Let cool and refrigerate. Use on spare ribs.

1 tbsp vegetable oil
1 Red onion, diced
2 cloves garlic, minced

1 tbsp tomato paste
2 tbsp yellow curry powder + more for dusting
1 cup organic ketchup

1/2 cup apple sauce
3 tbsp apple cider vinegar
1/2 cup dark brown sugar
2 tsp Worcestershire sauce

1 tbsp Balsamic vinegar
2 tsp paprika
2 tsp salt
1 tsp mustard powder 

INSTRUCTIONS

1. In a deep sauce pan heat the vegetable oil over medium heat and saute the diced onion for 4-5 minutes until soft and translucent.
2. Lower the heat to medium-low, add the garlic and curry powder, stir and cook for another minute.
3. Add the ketchup, stir and cook until it is heated through and gently simmers. Use a splatter guard to minimize mess from the simmering sauce.
4. Add the apple sauce, vinegar, brown sugar, Worcestershire sauce, balsamic,salt, paprika and mustard. Mix well and cook for a few more minutes until the sauce thickens.
5. Remove from heat and use an immersion blender to blend all the ingredients. Alternatively transfer to a blender. The curry ketchup should be quite thick.

In this recipe the Chickpeas are optional. It was adapted from a recipe by Paul Prudhomme.

Ingredients

• Eight pieces boneless chicken (preferably thighs)
• 1 tbsp. minced fresh garlic
• 1 1/2 c.  chickpeas
• One large onion
• 5 c. sliced fresh mushrooms
• 3 1/2 c. cups chicken stock

Seasoning mix   ( This mix can be used as a standard Chicken spice)

• 1 tbsp. dried sweet basil
• 3/4 tsp. dry mustard
• 2 tsp. Kosher Salt
• 3/4 tsp. white pepper
• 2 tsp. sweet paprika
• 1/2 tsp. black pepper
• 1 1/2 tsp. onion powder
•   1/2 tsp. ground nutmeg
• 1 1/2 tsp. garlic powder
• 1/2 tsp. cayenne pepper
• 1 tsp. dried thyme

Combine the seasoning mix ingredients in a small bowl. Sprinkle all surfaces of the chicken with 2 tbsp. of the seasoning mix and rub it in well.  Place pieces of chicken in a  deep frying pan and cook until they are brown on all sides.  Remove the chicken and set aside.  Reduce the heat to medium and add the smaller pieces of chicken to the pan.  Place them around the perimeter of the pan, leaving the center open.  Add the  onions and all the chickpeas to the center of the pan, letting them cook while you brown the smaller pieces of chicken on both sides.  When the small pieces are brown remove them and set them aside.

Return the heat to high and add 2 c. of the mushrooms and 1/2 c. stock, scrape the bottom clear and cook ten to twelve minutes.  Add the remaining seasoning mix, onions, stock, and mushrooms, the garlic and chicken and cook until the chicken is completely done approximately 20 minutes.

When the chicken is done thicken the juice in the pan to make a light gravy.

Since I sauce my ribs I don’t add any sweet ingredients to the rub.

2 Tbsp of Smoked Salt ( substitute Kosher salt)

4 Tbsp Smoked Paprika

1 Tbsp Garlic Powder

2 Tbsp Onion Powder

1 Tbsp White Pepper

1 Tbsp Dry Mustard

1 Tbsp  Nutmeg ( or preferably one freshly ground Nutmeg bean)

Optional 1/2 Tbsp Cayenne Pepper (or to taste)

This recipe will make two Lasagnas with leftover sauce. Since the sauce takes a long time to cook it is best to make it one or two days before and refrigerate ( warm before using). Please make the sauce in a non stick pot as tomato sauce has a tendency to burn.

Note: to make a rice lasagna, substitute 2 cups Italian style cooked rice for the lasagna noodles and mix with meat sauce before layering. This will make one rice lasagna.

Ingredients

2 packets Lasagna noodles ( preferably good quality Italian noodles)

4  28 oz cans San Marzano (or Italian style) Plum Tomatoes

1 can tomato paste

One well marbled medium size roast or any well marbled piece of beef (ground beef can be substituted or a mixture of ground beef and ground pork)  approx. 2 lbs (Note on meats. Which meats you use is a matter of taste. You can use anything that flavors the sauce to your liking. My favorite is a well marbled piece of beef. That said I have used all of the above, as well as whole sausages.)

2 large Onions chopped

2 cloves garlic chopped

12 Hard Boiled eggs sliced (6 per Lasagna)

2 balls Mozzarella grated

Grated Parmigiano Reggiano

8 oz aged (approx) Provolone Cheese sliced

Salt & pepper to taste

Basil

Oregano

Olive Oil

Water

Brown the meat in olive oil. If using roast it must be cut up in pieces and browned in batches then removed from the pot.

Fry the onion and garlic until the onion is translucent.

Add the meat back to the pot.

then

Add the tomatoes and break them up with a fork add tomato paste. Season with salt, pepper, basil and oregano. At this point add enough water to top up the pot. Cook over low- medium heat (the pot should bubble but not boil) for about approx. 5 hours ( stir once an hour or so) until the roast has separated into strands and the tomatoes have broken up.

Cook the lasagna noodles according to package instructions less one or two minutes. The noodles should be mostly cooked but slightly under-done. Drain the noodles and run them under cold water briefly to make them easier to handle.

In your lasagna pan start with a layer of noodles 4 or 5 per layer, add a layer of meat sauce then grated Parmigiano, mozzarella, provolone, and sliced egg. Repeat until the pan is full. Do not put eggs on the top layer.

Bake uncovered in a pre-heated 325 degree oven for 45 mins to 1 hour.

1 28 oz can San Marzano (or Italian style) Plum Tomatoes

1 large Onion
1 clove garlic
salt & pepper to taste
Olive Oil

Fry the onion and garlic until the onion is translucent.
Add the tomatoes and break them up with a fork. Cook over low- medium heat for about 45 mins. Let cool.

At this point I like to blend the sauce in a food processor and refrigerate so that it goes on to the pizza cold but this step is not necessary.

3 cups Bread Flour & 1 Cup Cake & Pastry Flour ( for thinner crust reduce cake & pastry flour to 1/2 cup)

2 tbsp of Olive Oil
Salt
1 Level tsp yeast
Pinch of sugar

First thing in the morning  proof the yeast in about 1 1/2 cups warm water. Add the pinch of sugar. When the water bubbles and froths’ stir it.

In a food processor add flour, salt and blend dry. Add the oil . Then with the food processor on the dough setting slowly add the yeast mixture. When fully incorporated, turn the dough on to a floured surface and vigorously knead for 3-5 minutes until the dough is slightly sticky and springs back.

Place the dough in a large oiled bowl (make sure all side of the dough are oiled) and let rise all day. ( if doing the night before place finished dough in a large oiled plastic bag and refrigerate. Take out in the morning and separate into 4 dough balls and let rise all day in a warm drought free place. 

When ready to make pizza shape the dough balls into 9-10 inch rounds and top with your favorite toppings. Bake for 10 minutes at 450 degrees and then broil to finish the top for 1-2 minutes watching to make sure it doesn’t burn.

September 2020 – Update

For a while now I have been making my pizza dough 4-5 days ahead. So if I want pizza for Friday night I make the dough Monday, I refrigerate it in bulk for a slow rise. Friday morning I separate into balls and let them rise and warm to room temperature until it’s time to assemble.