Last Minute Red,White And Blue Trifle

My daughter has been asked, at the last minute, to bring a dessert for a Fourth of July cookout. It seems the hostess underestimated the popularity of a lake house for tomorrow's fireworks display.   Seeing that she is working normal hours today, we thought this would be a cinch to make and great theater for the occasion.

This dessert is assembled in a spring form pan. Alternatively, you can layer everything in a trifle mold and use store bought pound cake instead of ladyfingers.  Sara Lee makes a good one.

Serves 8

Ingredients:

• 1 1/2 pounds raspberries (5 cups)
• 3/4 cup confectioners' sugar
• 1/4 cup fresh orange juice (from 1 large orange)
• 10 ounces mascarpone cheese (1 1/3 cups)
• 1 1/4 cups cold heavy cream
• 1/2 teaspoon pure vanilla extract
• Fine salt
• 20 to 24 ladyfingers (from a 7-ounce package), broken into 1-inch pieces
• 3/4 pound blueberries (2 1/2 cups)

Directions:

1. In a medium bowl, combine raspberries with 1/4 cup confectioners' sugar and orange juice. With the back of a fork, lightly mash berries to release their juices and let sit 10 minutes. Meanwhile, in a large bowl, stir together mascarpone and 1/2 cup confectioners' sugar until smooth. Whisk in cream, vanilla, and pinch of salt and whisk until soft peaks form, about 4 minutes.
   
   
2. Cut one or two pieces parchment 1 inch taller than side of an 8-inch springform pan and line inside of pan. Place half the ladyfingers in pan and top with half the raspberry mixture. With a small offset or rubber spatula, spread half the whipped cream over berries. Tap pan gently on counter to remove air bubbles. Repeat with remaining ladyfingers, raspberry mixture, and whipped cream. Top with blueberries and refrigerate until whipped cream is stiff and cookies have softened, about
   3 hours (or, tightly covered with plastic, up to 3 days). To serve, unmold trifle and peel away parchment.
   

You can use cake sparklers on this trifle. They should only be used outdoors, according to package instructions; alternatively, look for sparkle candles, which will give you a similar look. Both are available from many online baking-supply stores.

Recipe adapted from Martha Stewart

On The Grill...Soy Marinated Flank Steak

This weekend marks the official start of summer and barbecue season. Ladies and gentlemen rev up your engines and fire that grill!

 Prep Time 25 minutes


Total Time 25 minutes, plus marinating

Yield Serves 6

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Ingredients

1 cup soy sauce

1/4 cup packed light-brown sugar

3 tablespoons cider vinegar

1 tablespoon Worcestershire sauce

2 teaspoons Dijon mustard

1 teaspoon red-pepper flakes

1/4 teaspoon ground pepper

1 flank steak (about 2 pounds)

Vegetable oil, for grates


Directions

1. In a 9-by-13-inch baking dish, whisk together soy sauce, sugar, vinegar, Worcestershire, mustard, red-pepper flakes, and pepper. Place steak in dish and cover dish tightly with plastic wrap. Swirl dish so that marinade coats the top of steak. Refrigerate 1 to 2 hours, turning steak occasionally.

2. Heat grill to high. Remove steak from marinade, letting excess drip off. Pour marinade into a saucepan and simmer over medium-high heat until reduced by half, about 10 minutes.

3. Clean and lightly oil hot grates. Grill steak, covered, 6 minutes; turn, brush with glaze, and grill until medium-rare, 6 minutes more. Let rest 8 to 10 minutes before slicing.

Everyday Food, July/August 2009

Saturday Lunch At The Lake...Open Face Grilled Eggplant Sandwiches

Whether you are camping or lucky enough to have a house on a lake, this is a great Fall recipe to enjoy with your guests. 

We have been keeping a grill down by the dock to enjoy the cooler temperatures and the Fall foliage.  On weekends a few of our neighbors and their guests come down and cook on the grill.  Afterwards, we build a bonfire and enjoy the stars.  All is not perfect, for with nature come those awful little spiders that seem to gravitate only to my feet! Last time I was down there I got bitten not once but twice by those little monsters on the way back to the house.  You know the rest.  Another two weeks of itching and scratching and a swelled and ugly foot. 

Ingredients

Eight 1/2-inch-thick slices of peasant bread
Extra-virgin olive oil, for brushing
 One 1 1/4-pound eggplant, sliced crosswise 1 inch thick
 Salt and freshly ground black pepper
 4 plum tomatoes, sliced crosswise 1/4 inch thick
 1/2 pound buffalo mozzarella, sliced 1/4 inch thick
 8 large basil leaves, torn
 Coarse sea salt

Directions

1.Light a grill. Brush the bread on both sides with olive oil and grill over high heat until crisp on the outside but still soft inside, about 30 seconds per side. Transfer to a platter.


2.Brush the eggplant slices with olive oil and season generously with salt and pepper. Grill over moderate heat until charred on the bottom, about 5 minutes. Turn and grill until tender, about 3 minutes longer.

3.Top the eggplant with the tomato, mozzarella and basil. Cover the grill and cook until the cheese melts, 2 minutes. Transfer the eggplant to the bread, sprinkle with sea salt and serve.


Recipe Food & Wine
Photo Tina Rupp

Father's Day...The Ultimate Grilled Steak

Forget the fancy meals.  What a Dad really wants on Father's Day is a perfectly grilled steak with a good bottle of wine.  Trust me, I've known a few dads in my time.  Go out and buy the best meat you can afford at a reputable meat market where the steaks don't come with a plastic wrap.   If you can, make it Prime.   Surprise him with a gooey chocolate dessert, buy a spectacular wine, give him something for the grill, a big kiss and he will be in heaven.

That's all.  Most dads are very easy to please.

Serves 4 

Ingredients:

For the caramelized onion jam (optional):

1 red onion, thinly sliced

1/4 cup red wine vinegar

1/4 cup red wine

1/2 cup sugar

1 Tbs. fresh thyme leaves

1/4 cup light agave syrup


Steak Marinade

2 Tbs. extra-virgin olive oil

3 to 4 Tbs. chopped fresh herbs, such as rosemary, sage, thyme and marjoram

2 bone-in rib or boneless rib-eye steaks each 10 to 12 oz. and 1 1/2 to 2 inches thick

Coarse salt and freshly cracked pepper, to taste

Directions:

To make the caramelized onion jam, in a saucepan over medium-high heat, combine the onion, vinegar, wine, sugar and thyme and bring to a boil. Reduce the heat to medium-low and cook, stirring occasionally, until the onion is very soft and translucent, about 10 minutes. Add the agave syrup and stir to coat the onion. Cook until the onion begins to caramelize and the mixture is thick and syrupy, 1 to 2 minutes more; do not allow the jam to burn. The jam will thicken as it cools. The jam can be served immediately, or stored in a tightly covered container in the refrigerator for up to 1 week.

In a small bowl, stir together the olive oil and herbs.

Trim off the excess fat from the steaks; reserve a 1-inch piece to grease the grill grate. Generously season the steaks with salt and pepper, gently pressing the seasonings into the meat. Place the steaks in a large baking dish, pour the herbed oil over the top and turn to coat well. Let stand for 10 to 15 minutes.

Prepare a hot fire in a grill. Using long tongs or a carving fork, grease the preheated grill grate with the reserved fat; it should smoke and sizzle immediately and begin to melt.

Remove the steaks from the marinade, letting the excess drip back into the dish; discard the marinade. Place the steaks directly over high heat, cover the grill and cook until the steaks are nicely grill-marked, 2 to 3 minutes. Turn the steaks over, cover the grill and cook until nicely grill-marked on the other side. Continue to turn and grill until cooked to your liking.

Transfer the steaks to a carving board, cover loosely with aluminum foil and let rest for 5 minutes. Cut away the rib bones and thickly slice the steaks. Season with salt and pepper and serve with caramelized onion jam. 

Tips on selecting steaks: On or off the bone, the rib steak (or rib-eye) is the first choice of grilling aficionados. The second choice for the ultimate grilled steak is the sirloin strip steak. Look for hormone-free prime or choice rancher’s reserve beef, Black Angus or grass-fed beef. Stay away from prepackaged select beef displayed in plastic wrap in the supermarket case.



Adapted from Williams-Sonoma On the Grill, by Willie Cooper (Oxmoor House, 2009).

Dove Season Is Upon Us!...Grilled Doves La Mancha

Dove season in Georgia started on September 4th and ends on the 19th.  Your limit is 15 doves.  How do I know that?  I check Hunter Angler Gardener Cook and then go to a local website for the State of Georgia dates and limits.  Obviously, the dates on the different states vary so if you are interested, check your area.

I have had the pleaure of eating doves when I was young.  My father was a Hunter and Angler, sometime Gardener but never Cook.  He worked for Remington Arms for many years and we always had tons of copies of the Remington Arms Wildlife Cookbook on hand to give out to friends and clients.  Somehow, I  lost my last copy in one of the many moves I've made in my lifetime.

I thought it would be fun to publish game recipes once in awhile on this blog as hunting and fishing are an integral part of living on a lake.  HAGC has a few great recipes for grilling dove including my favorite of the lot, Grilled Doves La Mancha

Spanish smoked paprika is integral to this dish. Many good supermarkets offer it, you can even find it at Marshall's or Homegoods.


Figure on 2-3 doves per person for a light lunch or an appetizer, or 3-5 for a main course. This recipe is for 4 people.

Grilled Doves La Mancha

Printable Recipe

Serves 4

Ingredients

■12 doves

■Kosher salt

■3 tablespoons olive oil

■12 bay leaves

■12 sage leaves

■Spanish smoked paprika

■Freshly ground black pepper

■About 1/4 cup melted bacon fat

Directions

1.Rub the doves with olive oil and salt them well. Stuff each cavity with a sage and a bay leaf.

2.Grill over medium-high to high heat with the breast side up for 6-8 minutes. Do not let them char!

3.Turn them over and grill for 4-6 minutes. Paint them with the bacon fat.

4.Turn the doves on their sides and grill for 1-2 minutes — for each side. Paint with more bacon fat.

5.Remove to a platter and paint with the remaining bacon fat. Dust with the smoked paprika and the black pepper. Let them rest for 5 minutes.

6.Eat with your fingers and serve with a Rioja red wine, a California Pinot Noir or an Italian Barbaresco — and a bowl to put the bones in.

Photo Holly Heyser

Grilled Potato Slices With Salt And Vinegar

I couldn't believe how easy these were to make and how great they tasted.  Just be careful your grill is not too hot or they will burn.  If you are cooking them with a steak, I would wait until they are off the grill and resting before I put them on.  They only take 10 minutes!


Printable Recipe

Ingredients

1 pound potatoes, preferably fingerling, cut lengthwise into 1/4-inch-thick slices (I used baby new red potatoes)

2 cups white vinegar

2 tablespoons extra-virgin olive oil

1 1/2 teaspoons coarse salt, plus more for sprinkling

1/4 teaspoon freshly ground pepper


Procedure

Bring potatoes and vinegar to a boil in a medium saucepan (vinegar should cover potatoes). Reduce heat to medium-low, and simmer potatoes until just fork tender, about 5 minutes. Let potatoes cool in vinegar for 30 minutes. Drain well, and gently toss with oil, salt, and pepper.

Preheat grill to medium-high. Grill potatoes in a single layer until browned on both sides and cooked through, about 5 minutes per side. Sprinkle with salt before serving.

Yield: 4 servings

Recipe from Martha Stewart Living, June 2009

Asian Beef Skewers

This should take care of my Asian yen for the weekend.  Although the recipe calls for Asian noodles or spaghetti, I would accompany with yellow rice with saffron!  Make sure you buy sirloin and not the meat  prepackaged for shish kabobs.  It makes a big difference.  Also, look in the international aisle for Thai red curry paste -- a puree of red chiles and garlic, often combined with coriander, ginger, and other flavors.

Prep: 20 minutes

Total: 20 minutes

Ingredients

Serves 4

Coarse salt

1/4 cup honey

1/4 cup packed light-brown sugar

1/4 cup soy sauce

3 tablespoons rice vinegar

1 tablespoon Thai red curry paste

3 tablespoons vegetable oil

1 1/2 pounds top sirloin beef cut into 1 1/2-inch cubes

1 red onion, quartered, layers separated

1 can (20 ounces) sliced pineapple in juice, drained, slices quartered

1 package (10 ounces) thin dried Chinese noodles or spaghetti

1/2 cup chopped fresh cilantro

1/4 to 1/2 teaspoon red-pepper flakes, for serving (optional)

Directions

1.Heat broiler, with rack set 4 inches from heat; line a rimmed baking sheet with aluminum foil. Soak four 12-inch (or eight 6-inch) wooden skewers in a pan of warm water; set aside. Bring a large pot of salted water to a boil.

2.Meanwhile, make sauce: In a small bowl, whisk together honey, brown sugar, soy sauce, 2 tablespoons vinegar, curry paste, and 1 tablespoon oil. Reserve half the sauce for serving.

3.Thread beef, onion, and pineapple onto skewers. Place on prepared baking sheet, and brush with sauce. Broil, brushing occasionally with sauce, until beef is medium-rare and onion begins to char, 7 to 10 minutes.

4.Meanwhile, cook noodles in boiling salted water, according to package instructions. Drain, and place in a medium bowl. Add cilantro and remaining vinegar and oil; season with salt, and toss to combine. Serve skewers with noodles, reserved sauce, and, if desired, red-pepper flakes.



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Recipe & Photo credit marthastewart.com

Rum Glazed Shrimp And Mango

This is definitely going on the docket for our next Dinner Cruise.  Cilantro in the marinade might be a nice addition. 

You will need 12 metal or wooden skewers. To keep them from scorching on the grill, soak the wooden skewers in water while preparing the ingredients.

Printable Recipe

Prep: 35 minutes

Total: 45 minutes

Serves 4


Ingredients


1/4 cup freshly squeezed lime juice, plus 1 tablespoon (3 limes)

1/4 cup dark rum

3 tablespoons dark-brown sugar

1 tablespoon finely grated, peeled fresh ginger

1 1/2 teaspoons cornstarch

32 medium shrimp, peeled and deveined (tail on)

Coarse salt and ground pepper

1 ripe but firm mango, peeled and sliced lengthwise into 8 slivers, each about 1 inch thick

2 tablespoons vegetable oil, plus more for grates

2 bunches watercress, (about 12 ounces), tough stems trimmed


Directions

1.Make glaze: In a small saucepan, combine 1/4 cup lime juice, rum, sugar, and ginger; bring to a boil over high heat. Reduce heat; simmer, whisking occasionally, until slightly thickened, about 3 minutes. In a small bowl, whisk together cornstarch and 1 tablespoon water; stir into lime-juice mixture. Cook, stirring, until thickened, about 30 seconds. Remove from heat; let cool.

2.Thread shrimp onto 8 skewers, using 4 shrimp per skewer. Season on both sides with salt and pepper. Thread mango slivers onto 4 skewers, using 2 pieces per skewer. Brush shrimp and mango all over with glaze.

3.Heat grill to medium-high; oil grates. Place shrimp and mango skewers on grill; cook, turning once, until blackened in spots and shrimp are opaque throughout, 3 to 4 minutes.

4.In a large bowl, whisk together remaining tablespoon lime juice with the oil; season with salt and pepper. Add watercress; toss to coat.

5.To serve, divide watercress among four plates; top each with 2 shrimp skewers and 1 mango skewer.

From Everyday Food, July/August 2005.

Cheesy Summer Squash Casserole

Although this casserole is somewhat similar to mine, I have wanted to try it for awhile for it seems much simpler and quicker.  I have changed the oil to olive oil and added the chopped red peppers.  You can substitute a small can of pimientos. The bake time has been increased to 30 minutes and I suggest that if it is not browning, like mine didn't, raise the temperature to 375 during the last 10 minutes.  Remember all ovens are different, so check asfter 20 minutes.

We had it tonight with steak and it was divine! I am sorry to say the first corn of the season bought yesterday with the squash from a local farmer was terribly disappointing.  Oh well, at least there is plenty of time for more corn tasting.


Printable Recipe

Serves 6 - to 8

Ingredients

1 tablespoon olive oil

6 medium yellow summer squash, thinly sliced

1 large Vidalia onion, thinly sliced

1/2 large red pepper, chopped

1 tablespoon butter

1/2 cup grated Parmesan

1 cup shredded sharp Cheddar

1/2 cup sour cream

Salt and freshly ground black pepper

1 sleeve crackers, crushed medium to fine (recommended: Ritz)

Directions

Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish.

Heat the oil in a large skillet over medium heat. Saute the squash, onion, red peppers and butter until soft. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste.

Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 30 minutes or until the top is golden and bubbly.

Adapted from Paula Deen

Taku Glacier Lodge Grilled Salmon

The grilled salmon at Taku Glacier Lodge is legendary. Visitors can reserve the short floatplane ride up the river from Juneau and enjoy dinner at the lodge (available only in summer). The staff claims to engage in outdoor "combat cooking" - that is, holding back the bears until the salmon is done - but the evening we were there, the only big black beast being held at bay looked an awful lot like a well-fed Labrador retriever. We've reconfigured Taku Lodge's baste ingredients so they can serve as marinade as well.*

National Geographic

I came across this recipe in Sunset Magazine and thought you would also enjoy reading about the story of the lodge, particularly if you are planning to visit Alaska sometime in the future.

Yield: Makes 8 servings

Ingredients

1/2 cup firmly packed brown sugar

1/2 cup dry white wine

1/4 cup lemon juice

About 1/2 teaspoon salt

About 1/4 teaspoon pepper

8 pieces (about 6 oz. each; max. 1 1/4 in. thick) boned, skinned wild salmon fillet

1/4 cup (1/8 lb.) butter

Lemon wedges

Preparation

1. In a large, wide bowl or 9- by 13-inch baking dish, stir brown sugar, wine, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper until sugar is dissolved.

2. Rinse fish and pat dry. Add to marinade and turn to coat. Cover and chill for 1 to 2 hours.

3. Lift salmon from marinade and transfer to a 12- by 17-inch baking pan. Pour marinade into a 1 1/2- to 2-quart pan over medium-high heat; add butter and stir until butter is melted and mixture is simmering, 4 to 5 minutes.

4. Lay salmon, skinned side down, on a generously oiled grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds). Brush fish generously with the baste; close lid if using a gas grill. Cook until salmon pieces are well browned on the bottom, 3 1/2 to 4 minutes (keep a spray bottle filled with clean water on hand to spritz any flare-ups). With a wide spatula, carefully turn pieces; brush tops with baste and continue to cook, basting often, until the salmon is just opaque but still moist-looking in the center of the thickest part (cut to test), about 5 to 6 minutes longer. Discard any remaining baste.

5. Transfer salmon to a warm platter or plates and garnish with lemon wedges. Add more salt and pepper to taste

*Reprint from Sunset Magazine March 2003
Photos #1 Sunset Magazine  #3 Google

Memorial Day...Bobby Flay's Cheyenne Burger

I am not usually a lover of turkey burgers but with a photo like that who can resist! Granted, there's always someone in the group who can't or won't eat meat...to them I say, this time you are in luck!

There's no one like Bobby Flay when it comes to grilling hamburgers and if you want the real thing, one with beef, that is, check this out!

Directions

Turkey

Ground turkey tastes great in this combo-just make sure to use a mix of white and dark meat (90 percent lean) and cook for 5 minutes per side.

Bacon

This serious burger comes with two strips of bacon. Bobby likes them crisp.

Onion Rings

To make shoestring rings, heat 1 quart peanut oil to 360 degrees in a deep, heavy pot. Dredge thin Vidalia onion rings in flour seasoned with salt, pepper and cayenne; dip in buttermilk seasoned with salt and pepper, then dredge in more flour. Fry until golden brown, turning once or twice, about 4 minutes. Drain on paper towels; season with salt.

Cheddar

This extra-smoky burger calls for two thick slices of smoked sharp cheddar cheese.


Bobby's BBQ Sauce

Ingredients

2 tablespoons canola oil

1 Spanish onion, chopped

3 cloves garlic, chopped

1 cup ketchup

2 tablespoons ancho chile powder

1 tablespoon paprika

1 heaping tablespoon dijon mustard

1 tablespoon red wine vinegar

1 tablespoon Worcestershire sauce

1 chipotle chile in adobo, chopped

2 tablespoons dark brown sugar

1 tablespoon honey

1 tablespoon molasses

Kosher salt and freshly ground pepper

Heat the oil over medium-high heat in a heavy-bottomed saucepan. Add the onion; cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and 1/3 cup water, bring to a boil and simmer for 5 minutes. Add the remaining ingredients (except salt and pepper); simmer for 10 minutes, or until thickened, stirring occasionally.

Transfer the mixture to a food processor; puree until smooth. Season with salt and pepper. Pour into a bowl; cool to room temperature. Spoon on burgers.

Makes: 1 cup



Photograph by Steve Giralt
Recipe courtesy of Bobby Flay

Seared Sirloin Steak With Onion Relish

I'm gearing up for grilling weather and practicing with this recipe until the next warm spell.  This relish will be especially yummy when the steak can be grilled outside.  We did manage to sneak in a couple of steaks and hamburgers this past week but all of a sudden, the cool weather is back.  This happens every year...a nice tease in the beginning of April, then cool again before the real Spring weather sets in.  No matter, this is the kind of recipe you want to have on file in case of unexpected rain before your next Summer cookout!  We've all been there, haven't we?


Serves 4

Ingredients

1 tablespoon honey

3 tablespoons sherry vinegar

Coarse salt and freshly ground pepper

1/4 cup olive oil, preferably Spanish, plus more for skillet

1/2 red onion, finely chopped (about 1/2 cup)

1 tablespoon minced garlic, (2 medium cloves)

1/3 cup brine-cured pitted green olives, such as Picholine, cut into 1/4-inch-thick rounds

1 navel orange, peel and pith cut off, flesh cut into 1/2-inch cubes

1/4 cup coarsely chopped fresh flat-leaf parsley, plus sprigs for garnish

1 (1 1/2 pounds and 1 inch thick) boneless sirloin steak

Directions

Whisk together honey and vinegar in a medium bowl; season with salt and pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Stir in onion, garlic, olives, orange, and parsley; set aside.

Season steak all over with 1 teaspoon salt and 1/2 teaspoon pepper. Coat a 12-inch seasoned cast-iron skillet with a thin layer of oil; heat over medium-high heat until very hot. Sear steak, turning once, 6 to 8 minutes per side for medium-rare. Transfer to a plate, and tent with foil; let stand 10 minutes before slicing.

To serve, cut steak against the grain into 1/4-inch-thick slices, and arrange on a platter. Spoon relish on top; garnish with parsley sprigs.

From Martha Stewart Living, May 2004

Rib-Eye Steak With Black Olive Vinaigrette

These steaks are great on their own but the vinaigrette makes them extra special!

Serves 2-4

Ingredients


Rib-eye Steak:

1 2-inch rib-eye steak, boneless

1 tablespoons olive oil

1 tablespoon herbes de Provence

1 teaspoon salt

1 teaspoon freshly ground black pepper  


Black Olive Vinaigrette:

1/2 cup black olives, pitted

3 tablespoons red wine vinegar

2 teaspoons Dijon mustard

1 garlic clove

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

6 tablespoons extra-virgin olive oil

6 tablespoons vegetable oil

2 tablespoons chopped fresh flat-leaf parsley

Directions

For the Rib-eye: Preheat your grill pan on medium high heat. Coat the beef with olive oil and sprinkle with the Herbs de Provence, salt, and pepper. Cook for 6 to 8 minutes a side until the meat is medium-rare, remove from heat, and allow to rest.

For the Black Olive Vinaigrette: Combine the olives, red wine vinegar, mustard, garlic, salt, and pepper in a blender and blend until mixed. In a small pitcher combine the olive oil and vegetable oil. Drizzle the oil into the blender with the machine running. Transfer the vinaigrette to a serving dish. Stir in the parsley and serve with the rib-eye.

Adapted from Giada de Laurentis

Ted's BabyBack Ribs

If there is something I'm very proud of is having two children who are great cooks! My daughter Christina is the baker and her cookies are legendary not only in our family, but also with friends and neighbors. My son Ted, on the other hand, is the grill master. He used to be the burrito king but ever since he moved to Georgia he's developed into a great griller.

Last Christmas he got a smoker from his grandmother in law and since then, no one can touch him. About a couple of months ago, when I visited the family in Atlanta, he served me some of the best ribs I have ever had... no question!

Under his guidance and without a smoker I served these about a month ago and they were outstanding. If you don't have a smoker, he recommends cooking them in beer in a 250 degree oven sealed for about two hours. He makes his own rub (of course!) I had Emeril make mine. The barbecue sauce is all mine!

I am posting this early so you can start planning ahead for your Labor Day Weekend which is a week from tomorrow.

Ingredients

2 Slabs Pork Baby Back Ribs

1 can light beer

2 TB. Emeril's Rub for Pork

Barbecue Sauce (Recipe follows)


The night before you cook them, rub spice mixture over the ribs. I used Emeril's because it was the only good one I could find at the store I went to, but others will do too. Seal in tin foil paper and place in fridge. Before you cook then, open tin foil and pour 1 small can light beer. Reseal tight and place in the oven at 250 degrees for 2 hrs. Remove from the oven bring to room temperature and set aside until ready to grill. Remove from tin foil and place in a medium hot grill. Cook each side for 10 minutes. Brush barbecue sauce on one side and cook an additional 10 minutes. Do the same for the other side. You will be cooking a total of 40 minutes..10 mins. each side without sauce, 10 mins. each side with sauce. Let rest for 10 minutes. You can serve with leftover barbecue sauce on the side.


Barbecue Sauce

Makes 3 cups

1 tablespoon olive oil
1 small onion, finely chopped
4 garlic cloves, minced
1 tablespoon mustard powder
1 teaspoon red-pepper flakes
3 tablespoons light-brown sugar
2 cups ketchup
1/3 cup Worcestershire sauce
1/3 cup cider vinegar
1 tablespoon molasses
1/4 teaspoon ground black pepper


Directions

In a medium saucepan, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until translucent, about 5 minutes. Stir in mustard powder and red-pepper flakes; cook 30 seconds.

Reduce heat to medium-low; stir in sugar, ketchup, Worcestershire, vinegar, molasses, and black pepper. Cook, stirring occasionally, until thickened, 5 to 10 minutes.

I usually serve ribs with my potato salad and sliced tomatoes with balsamic and fresh basil. An Australian Shiraz or Argentinian Malbec goes well with it.

Labor Day Weekend...The Menu

Well, it's here, the last weekend of the Summer. Fall is in the air, even in Miami!

For us here in Florida it is really a non event, but I remember how much I used to hate it when I lived in New England. Even though the beautiful Fall season is just around the corner, Labor Day and September always mean the end of grilling, weekends at the beach, dinner on the patio, gardening and all the outdoor things we like to do. And if you are a kid, yucks, back to school time. Here in Florida, it is a time for hurricanes, boarding up and stocking up. Hopefully, it will be a quiet season just like the last two. No, Labor Day is definitely not worth the extra day off.

For this holiday, the main dish is Baby Back Ribs. For the sides I suggest a couple of salads already posted, and for dessert, well it's got to be peaches, so take your pick!

Don't despair, Fall is around the corner and apple season is about to begin. You can have a drink on that!

Here are some of the recipes I suggest you consider for this holiday:


Labor Day Menu & Suggestions


The Perfect Bloody Mary

Fiesta Salsa & Tortilla Chips

Irresistible Clam Dip

Ted's Baby Back Ribs

My Mother's Potato Salad

Bobby Flay's Cole Slaw

Tomatoes with Balsamic Olive Oil & Basil

Corn on the Cob

Peach Blueberry Crumble

Peach Crumb Pie

Peaches & Raspberries & Blueberries in Prosecco
with
Amaretti Cookies


The Baby Back ribs will be up Monday 8/24 after 3:00 am for subscribers and the Peach Crumb Pie on Wednesday 26th.