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Start your weekend on a high note by making this tasty entrée from executive chef Owen McGlynn of Asheville Proper in Asheville, North Carolina.

“This is a recipe I make at home, so I was excited to introduce it to our guests at Asheville Proper. Inspired by the dropping temperature, I wanted to incorporate fall ingredients and a warm flavor profile,” McGlynn tells Fox News.

If you want to get fancy, throw in a pumpkin seed gremolata and fried sage. 

Maple Bourbon Ribs with Smashed Sweet Potatoes by chef Owen McGlynn of Asheville Proper. (Owen McGlynn)

“In addition to the maple bourbon glaze that’s used as a baste throughout the cooking process and drizzled on top when plating, I also garnish the ribs with fried sage and the pumpkin seed gremolata. The fried sage adds a warm herbaceous note,” says McGlynn. “We cook the ribs to a point where the fat melts, so they’re nice and tender. The combination of maple syrup, bourbon and chili flakes give the ribs a nice sweet heat, and you’ll get a crunch of gremolata in each bite, which almost acts like a crust as well.” 

Get the full recipe below.

Maple Bourbon Ribs with Smashed Sweet Potatoes by chef Owen McGlynn of Asheville Proper

Serves 2-4  

Prep Time: 35 minutes

Cook Time: 2 hours, 30 minutes

Maple Bourbon Ribs with Smashed Sweet Potatoes by chef Owen McGlynn of Asheville Proper. (Owen McGlynn)

For Bourbon-Maple Glaze: 

½ cup maple syrup 

½ cup bourbon 

¼ cup ketchup 

¼ cup Dijon mustard 

¼ cup brown sugar 

6 tbsp. apple cider vinegar 

1 tbsp. garlic, minced 

1 shallot, minced 

1 tbsp. chili flakes 

1/8 tsp. cinnamon  

Instructions:

1. Combine all ingredients in a small saucepan, bring to a boil.   

2. Reduce heat to low and simmer for 15 minutes, or until it reaches a syrupy consistency. 

3. Pull from heat and cool. 

For Pumpkin Seed Gremolata: 

⅔ cup pumpkin seeds 

2 garlic cloves 

1 cup flat leaf parsley 

2 tbsp. lemon juice 

½ tsp. salt 

1 tsp. ground black pepper 

2 tbsp. extra virgin olive oil 

Instructions:

1. Toss pumpkin seeds in a bowl with salt and pepper.   

2. Toast in a 350°F oven for 10 minutes, or until light brown. 

3. Place all ingredients in the bowl of a food processor, except the olive oil. 

4. Pulse the ingredients, drizzle in the olive oil while running.   

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