Good Day Cafe: The Gander

Jesse Schenker, chef and owner of The Gander located on 15 W. 18th St. has a Memorial Day meal suggestion.

BBQ Spiced Ribs with sherry glaze

1 rack of ribs
1tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 tsp cayenne
1 tsp chipotle
Zest of 3 lemons & 3 limes
1 Tbsp salt

Sherry glaze-
½ cup sugar
2 cups water
1tsp salt
1tsp all spice

½ tsp cinnamon
2 sprigs thyme
1 clove garlic
1 spanish onion

Dry ribs, mix spices, rub ribs out and through, ribs in roasting pan preheat oven 300 place ribs in oven for 2 ½-3 hours until tender. Take out of oven and let meat rest.

While meat is resting, combine spices and sugar in pan until it melts like golden caramel. Add water, thyme, garlic and onion, bring to simmer, reduce to consistency of a glaze. Pour/brush over rack, put back in oven at 375 for 10 minutes.

Warm potato salad, pickled capers, dijon mustard crema
4 idaho potatoes
2 Tbsp mayo
1 tsp Dijon mustard
1/3 cup brined capers (from bottle)
1 red onion
Salt & pepper to taste
Chive garnish

Boil potatoes for 15-20 minutes until soft enough to poke through with fork. Remove from water, drain, dry, and cool completely. While potatoes are resting, dice onions, drain capers of excess brine. Add all ingredients together and salt & pepper to taste. Garnish with chive.

Fava bean salad, English peas, radishes, ramp vinaigrette
1 cup fresh fava beans
1 cup English peas
1 bunch ramps
2 summer radishes (diced)
2 cups caper brine
1 cup Olive oil
1 Tbsp lemon juice
Salt & pepper to taste

Clean ramps, cut off stems and put to side. Heat caper brine to boil, then add ramp bulbs. Take off heat and let cool.

In blender, take ramp stems and blend with olive oil and lemon juice until smooth. Salt & pepper to taste.

In mixing bowl, add fava beans, peas, diced radishes, the chilled ramp brine and pour the vinaigrette over and toss.

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