Barbecue spare ribs, roasted cauliflower salad, coconut lemonade and spoon cake from chef Gregory Gourdet


Spare ribs with do-it-yourself barbecue sauce, roasted cauliflower salad, coconut lemonade and spoon cake with contemporary berries simply scream “finish of summer time banquet.”

That is why chef Gregory Gourdet joined “Good Morning America” on Monday to carry a style of his scrumptious cooking to your kitchen with a full lineup of scrumptious drinks, dishes and dessert.

The chef and first-time restaurant proprietor of the newly opened Kann in Portland, Oregon, highlights his distinctive culinary perspective with a wood-fired idea that brings his Haitian heritage and Caribbean cooking to the Pacific Northwest.

For house cooks, Gourdet shared recipes that supply a tasty perception into his considerate cooking strategies with strong flavors that ship “Prime Chef”-level outcomes.

Barbecue Pork Ribs

PHOTO: Chef Gregory Gourdet's Barbecue Pork Ribs on Good Morning America


Chef Gregory Gourdet’s Barbecue Pork Ribs on Good Morning America

1 tablespoon chipotle powder

2 small dried purple chilis or 1/2 teaspoon purple chili flakes

1 tablespoon floor coriander

3 tablespoons kosher salt

3 tablespoons brown sugar

1 tablespoon sizzling smoked paprika

5 kilos St. Louis-cut spareribs, membrane eliminated

1 cup all pure ketchup

1 tablespoons apple cider vinegar

1 tablespoon smoked paprika

Mix all curing components in a small bowl and stir nicely.

Put ribs in a deep pan (it’s advantageous in the event that they overlap or stack) and sprinkle on the treatment, utilizing your fingers to pack it throughout — some on the underside and sides and most on the highest, the place a lot of the meat is. Cowl and treatment within the fridge prime aspect up for at the least 12 hours or as much as 24 hours.

After curing, preheat the oven to 250 F. Wrap every slab of ribs tightly in two layers of aluminum foil. Set a rack on a big sheet pan, add the ribs packets, and cook dinner within the oven till they’re very tender (fastidiously unwrap them and poke the thickest half between the ribs with the tip of a knife–it ought to undergo simply), about 2 1/2 hours. Take away the ribs from foil and allow them to relaxation for 20 minutes or allow them to cool fully and refrigerate them for as much as 2 days.

For the barbecue sauce: Mix all components in a small bowl and blend nicely.

To complete the ribs: Slather about half of the barbecue sauce everywhere in the tops and sides of the ribs. Grill the ribs on a sizzling grill till shiny, sticky and barely charred. Allow them to cool barely, then minimize them into particular person ribs, and serve with the additional sauce.

Alternatively, to cook dinner indoors, preheat the broiler and set an oven rack to the highest place. Broil the ribs on a sheet pan till the sauce is shiny, sticky, and barely charred, 10 to 12 minutes or nearer to fifteen minutes if utilizing ribs from the fridge.

This isn’t a dish to hurry. Excellent for an extended weekend or a Sunday, it advantages from 12 to 24 hours of curing so the flavorful rub makes its means into the protein.

Low and gradual is the best way to go. Be sure to wrap the foil packets tightly to lock in all of the moisture whereas the meat cooks. Prep the remainder of the meal or simply chill whereas the ribs cook dinner within the oven.

With barbecue sauce — and any sauce you utilize in your grilling — let it do double-duty. Slather on a layer earlier than cooking to let it get sticky and caramelized, then end with slightly extra. This provides you extra fascinating textures and depth of taste.

For the most effective crust, give your grill ample time to preheat, and oil the grates nicely to maintain the ribs from sticking.

Your oven’s broiler is a fantastic factor, providing you with cookout-worthy outcomes regardless of the season or the climate.

Roasted Cauliflower Salad

1 giant head cauliflower (about 3 kilos), leaves eliminated, minimize into bite-size florets

1/2 cup additional virgin olive oil

2 teaspoons kosher salt, plus an additional pinch

15 giant cloves garlic, chopped

1 1/2 cups drained sun-dried tomatoes, halved

3 tablespoons minced ginger

Giant handful basil leaves, torn small

Handful small parsley sprigs

Preheat the oven to 450 F. On a sheet tray, mix the cauliflower, 1/4 cup of the oil, and a couple of teaspoons of the salt, then give all of it a toss to coat. Unfold the cauliflower in a single layer and roast, with out stirring, till deep golden, roasted and tender however with a mushy crunch to the stems, 10 to fifteen minutes.

In the meantime, warmth the remaining 1/4 cup of olive oil in a medium skillet over medium warmth till it shimmers. Add the garlic and a pinch of salt and cook dinner till the garlic is golden, about 3 minutes. Add the tomatoes, ginger, and habanero and cook dinner, stirring often, simply till it’s all warmed by, 2 to three minutes.

When the whole lot is prepared, put the cauliflower in a giant bowl and pour within the contents of the skillet, together with the flavorful oil. Add the mayonnaise then use a Microplane to grate within the lime zest. Halve the limes and squeeze within the juice. Add within the scallions, basil and parsley. Stir very well and switch to a platter to serve.

Serve heat or room temperature.

Coconut Lemonade

Small handful mint leaves

Mix the coconut water, coconut milk, lemon juice, maple syrup, salt, and a couple of cups of water in a big bowl and whisk to mix. Switch lemonade to an ice-filled pitcher to sit back and dilute.

Pour into 6 ice-filled glasses and garnish with the lemon slices and mint.

Berry Spoon Cake

PHOTO: Chef Gregory Gourdet's Berry Spoon Cake on Good Morning America


Chef Gregory Gourdet’s Berry Spoon Cake on Good Morning America

3 cups any or blended berries, strawberries hulled and halved, different berries left complete
1 cup sugar
3/4 cup flour (wheat or gluten-free mix)
3/4 teaspoon baking powder
1/8 teaspoon salt
3 eggs
Zest of 1 lime
1 1/2 tablespoons coconut oil, plus extra for greasing
1 1/2 teaspoons vanilla extract
3/4 teaspoon almond extract

Preheat the oven to 350 F.

In a medium bowl, mix berries and 6 tablespoons of the sugar. In a big bowl, whisk collectively the remaining sugar, flour, baking powder and salt. Add the eggs, lime zest, coconut oil, vanilla and almond extract and whisk till easy.

Spoon the batter right into a parchment-lined 9-by-9-inch baking pan after which prime with the sugared berries. Bake till the highest is golden and is derived again when touched, 27 to half-hour. Cool briefly. Spoon out to serve with ice cream, bitter cream or as-is.

Make this dish when berries are at their greatest, fats and juicy and bursting with summer time taste.

Frozen berries work right here, too — simply thaw them first and drain on towels in a single day within the fridge to take away extra liquid.

That is an easygoing dessert that comes collectively rapidly by hand. Nice for group gatherings, it’s equally unfussy to serve.

A small sprint of almond extract and the zest of the lime add refined depth to the straightforward batter.


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