Flay, Bobby - Bobby Flay's Barbecue Addiction [Cookbook] by Flay Bobby

Author:Flay, Bobby [Flay, Bobby]
Language: eng
Format: epub
ISBN: 978-0-7704-3346-8
Publisher: Crown Publishing Group
Published: 2013-04-23T04:00:00+00:00

Whisk together the orange and lime zests and juices and the sugar in a large bowl. Add the onion, jicama, cabbage, carrot, and cilantro and season with salt and pepper. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Grilled Rack of Pork, Two Ways

Slightly sweet and smoky, Spanish paprika is made for barbecue. Its strengths are played up in both the sauce, tangy with Spanish sherry vinegar, and the spice-heavy rub. Rack of pork is lean with very little fat; a long briny soak ensures moist and flavorful—never dry—pork.

SERVES 6 TO 8

½ cup plus 4 teaspoons kosher salt

½ cup packed light brown sugar

1 Spanish onion, quartered

15 black peppercorns

15 whole yellow mustard seeds

1 small bunch fresh thyme sprigs

1 (4-pound) center-cut rack of pork

¼ cup mild Spanish paprika

4 teaspoons ground cumin

4 teaspoons mustard powder

4 teaspoons ground fennel

2 teaspoons coarsely ground black pepper

Canola oil

Sherry Vinegar Barbecue Sauce

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