The Balboa Bay Club & Resort

Executive Chef Josef Lageder, Duke's Place

Notes from the Chef: "This one is done in the oven and is very easy for a 'do-ahead' main course. When Quincy Jones visited us here, I had the pleasure to cook for him a family recipe for ribs that had been passed down through the generations in his family. I must tell you this is a somewhat unusual recipe, but this simple preparation for ribs results in an unbelievable winner---tender, flavorful and requires little work. I hope you enjoy it too!"

QUINCY JONES OVEN-BAKED RIBS

(Serves 4 People)

INGREDIENTS

3 slabs of Baby Back Ribs

1 onion; sliced

1 bell pepper; sliced

1 red pepper; sliced

6 garlic cloves; chopped

salt and pepper; to taste

PREPARATION

Season ribs with salt and pepper. Place the sliced bell peppers, red peppers, and onions between the ribs and wrap in aluminum foil. Marinate in the aluminum overnight in the refrigerator. The next day, cook the ribs (still wrapped in the aluminum foil) at 275 degrees for about 5 hours, or until the meat is tender when inserting a fork into the center.

Cooking Tip: When cooking ribs on a grill, pre-boil the ribs in water until fork tender, seasoned with salt, splash of vinegar, garlic, bay leaves and peppercorns. For best results, refrigerate this overnight, baste with BBQ sauce and grill a ‘la minute.

*Balboa Bay Club barbecues every summer Sunday evening on the Duke’s Place Terrace, from 5:00 to 9:00 PM with live music

The Ritz-Carlton, Laguna Niguel

Chef de Cuisine Greg Howe, Raya Restaurant

CHURRASCO WAGYU SKIRT STEAK

(Serves 4)

INGREDIENTS

2 lb skirt steak (Wagyu if available); trimmed and portioned into 4 steaks

2 cup achiote marinade (see recipe below)

5 Tbsp chimicurri (see recipe below)

Salt and pepper

Cilantro garnish

PREPARATION

Place skirt steaks into zip lock bag with achiote marinade and toss well to coat. Zip bags up air tight and then place into the refrigerator overnight to marinate. Fire up your barbecue grill to high heat and let the grill get very hot. Remove steaks from marinade and season generously with salt and pepper. Let steaks warm to room temperature before placing on the grill. When steaks are ready, place on the grill and cook evenly on both sides until desired temperature is reached, approximately 4 minutes per side for medium rare. Right before steaks are ready to come off the grill, brush the steaks with chimichurri and remove from the grill onto a surface to rest for at least 5 minutes.

Slice the skirt steak against the grain and garnish with cilantro leaves.

Achiote Marinade

2 oz achiote paste

1/4 cup water

1/4 cup garlic cloves

1 cup canola oil

3/4 cup kim chee base

Blend achiote paste with water until smooth paste is formed. Add additional ingredients and continue blend until all is thoroughly incorporated. Reserve marinade in the refrigerator.

Chimichurri

1/2 cup lemon juice

Zest and juice of 1 lemon, lime and orange

1/3 cup soy sauce

1/8 cup water

2 Tbsp of white vinegar

1 oz dry mustard

2 Tbsp whole grain mustard

1 1/2 cup olive oil

1 bunch parsley; finely chopped

1/3 cup garlic cloves

1/4 large red onion; minced

1/2 Tbsp dried Mexican oregano

1 Tsp red pepper flakes

1/2 Tbsp black pepper

Thoroughly combine all ingredients in a large mixing bowl. Adjust seasoning with salt as needed.