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Big and Bold Without the Salt

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Big and Bold Without the Salt

Food Network’s Chef Aaron McCargo goes easy on the kidneys

Kidney disease, a condition in which the kidneys are damaged and can no longer filter blood properly, affects 26 million Americans. According to a new report from the National Kidney Foundation, more than half of all Americans are at risk of developing some form of kidney disease in their lifetime. End-stage kidney disease requires dialysis or a kidney transplant. The average American has a one in eight chance of suffering from the ailment. For African Americans, that number soars to one out of every three people.

This isn’t an entirely unexpected statistic given that diabetes and high blood pressure, the leading causes of kidney disease, both run rampant in the black community. Lupus, another condition that can cause kidney disease, is also more common among African Americans. More than 81,00 people in this country are on the kidney transplant waiting list, with only 18,000 transplants performed each year.

Teaming Up for Change

That’s why it wasn’t a stretch for Food Network’s Chef Aaron McCargo Jr. to help whip up healthy, yet tasty recipes when Fresenius Medical Care North America, a network of dialysis facilities that provides renal services throughout the U.S., Canada and Mexico, approached him to be part of their kidney-friendly initiative.

“I have a close family member with kidney failure, and a lot of friends dealing with hypertension and diabetes, which lead to kidney failure,” the “Big Daddy’s House” star says.

McCargo and a team of dietitians sat down with people who have kidney disease. “We heard the voices of the patients. They were telling us, ‘We’re frustrated. We’re limited in our diet. We don’t know what to cook,'” McCargo says. “We asked them what they crave, and came up with recipes that are great tasting and affordable.”

McCargo’s Top Tips for a Kidney-Friendly Diet

Read the recipe first to make sure it’s something you can do.
Write down the ingredients “so you don’t come home with everything but what you need,” McCargo says. “If I don’t make my grocery list and stick to it, I’ll go buck wild. I’ll go in the store for kale and asparagus and come out with bags of Doritos.”
Keep it simple. “We tend to want to add Tabasco or barbeque sauce on everything,” he says. “Don’t deviate from the recipe. After the first time or two, you can add your flair.”
What made the chef’s kidney-friendly menu? Lots of unexpected things, such as glazed pork chops, meatballs, shrimp scampi, taco pizza and baby back ribs (recipe below)—all delicious items with the big, bold flavor for which McCargo is known. “We used dry rubs and fresher spices. We eliminated salt and things they can’t have in their diet. It’s amazing the response we get from folks,” he says. “‘There’s no salt in this? There’s no fat? How’d you make these wings crispy?'”

Perhaps the best thing about these recipes: The dietitian-approved meals are good for everybody. “You don’t have to be on dialysis to eat these,” McCargo says.

Chef McCargo’s Sauce-less BBQ Baby Back Ribs

2 slabs (about 3-1/2 pounds) baby back ribs

1 portion of rub

Rub

1 cup packed dark brown sugar

1 teaspoon black pepper

1 teaspoon red pepper flakes

1 teaspoon smoked paprika

2 teaspoons granulated garlic

2 teaspoons dehydrated onion flakes

2 teaspoons dark chili powder

12 mini-ears fresh or frozen corn on the cob

Heat oven to 400F. Rub both slabs of ribs on both sides with rub mixture. Place ribs on wire rack lined tray. Wrap tightly with aluminum foil and bake for 1-1/2 to 2 hours. Remove from oven and take off foil. Using tongs, set ribs aside. Drain liquids from the pan, and then place ribs back on tray. Cook for an additional 15 minutes or until desired crispness. Let rest for 5 to 10 minutes, then cut and serve.

To microwave corn on the cob, use a microwave-safe 9×9-inch casserole pan. Stand all the mini-ears of corn up on end in the dish. Pour about 1/2 inch of water into the dish. Cover tightly with plastic wrap. Microwave 5 to 7 minutes on high. Serves 12.

Option to Prepare on Grill:

Indirect cooking in a barbecue pit is recommended to prevent burning. Cook at 250F (curled side of ribs facing up) for the first 3 hours, then increase temperature to 300F for the final 3 hours.

To grill corn on the cob, shuck each ear of corn and remove husk and any remaining silk strands. Wrap the corn in aluminum foil and place on the grill for approximately 25 minutes, turning occasionally until corn is tender.

Note: 1 serving = 1/6 slab (1/3 pound bone-in raw weight) + 1 mini-ear of corn.

Calories: 544, Protein: 23g, Carbohydrates: 27g, Total Fat: 39g, Saturated Fat: 17g, Trans Fat: 3g, Cholesterol: 99g, Sodium: 84mg, Potassium: 426mg, Phosphorus: 194mg

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BHM Edit Staff