Mmmm Yum Oven Baby Back Ribs

Ingredients

2 whole slabs pork baby back ribs

Dry Rub:

8 tbsp light brown sugar, tightly packed
3 tbsp kosher salt
3 tbsp chili powder
2 tbsp ground mustard
1 tbsp jalapeno seasoning
1 tbsp cayenne pepper
1/2 teaspoon ground black pepper
1/2 teaspoon Old Bay Seasoning

Braising Liquid:

1 cup white wine
1/4 cup Jack Daniel’s whiskey (will cook off)
4 tbsp honey
3 tablespoons balsamic vinegar vinegar
2 tablespoons Worcestershire sauce
1/2 tbsp low sodium soy sauce
4 cloves garlic, chopped
1 large Vidalla onion, sliced in large chunks

Directions
In a bowl, combine all dry rub ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down.  Generously coat with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour (12 hours is preferable). Open foil and place slices of onion on top of ribs, re -seal with foil.

Strawberry Poppy Seed Vinaigrette

Ingredients

2 cups strawberries*, rinsed and hulled
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 1/2 teaspoon sugar
4 tablespoons balsamic vinegar
1/3 cup + 1tbsp extra virgin olive oil
1/4 cup  poppy seeds

Prep
1. In a blender or food processor, purée the berries with salt, pepper, sugar and vinegar. Slowly add the olive oil, blending until smooth and emulsified.

2. Transfer the dressing to a jar and add the poppy seeds, shake well. Cover and refrigerate.

3. Remove from the refrigerator 30 minutes before using and shake well before pouring. (Use the dressing within two days.)

*I  like to change this dressing up by substituting strawberries for one of the following: 4 cups of pureed blueberries , 4 cups of pureed raspberries, 4 cups of pureed blackberries

Grilled Chicken & Blueberry Salad w/ Strawberry Poppy Seed Vinaigrette

Summer Deliciousness!

 

 

 

 

 

Ingredients
2lbs boneless, skinless chicken breasts, seasoned cajun blackening season with grilled
8 cups torn fresh spinach
3 cups fresh blueberries
1 medium red (purple) onion, thinly sliced
1 cup feta cheese (or to taste)

Prep
Season and grill chicken, set aside to cool before slicing into strips
Toss remaining ingredients in large bowl
Plate salad, top with grilled blackened chicken
Top with Strawberry Poppy Seed Vinaigrette

Carolina Hush Puppies

Carolina Hush Puppies

 

ingredients

• 2 cups yellow cornmeal

• 1 cup flour

• 2 1/2 tbsp. sugar

• 1 tbsp. kosher salt

• 4 tsp. baking powder

• 1 cup buttermilk

• ¼ cup melted butter

• 1/2 tsp. hot sauce

• 1 medium yellow onion, minced

• peanut oil, for frying

1. In a large bowl, whisk together cornmeal, flour, sugar, salt, and baking powder. In a medium bowl, whisk together buttermilk, butter, hot sauce, onion, and ¼ cup water. Add buttermilk mixture to dry ingredients and stir together with a spoon; let sit for 10 minutes.

2. Pour oil to a depth of 2″ in a 6-qt. Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 375°. Transfer batter to a piping bag fitted with a ¾″-diameter round tip. Working in batches, pipe and cut 3″-long logs of batter into oil; fry until golden brown, 1–2 minutes. Transfer to paper towels to drain. Season with more salt.

modified from Saveur

Tropical Storm

ingredients

• ice (to taste)

 

• 2 parts light rum

 

• 1 part banana liqueur

 

• 4 parts orange juice

 

• splash pineapple juice

 

• splash grenadine

directions

Pour ingredients in following order, stopping before adding grenadine, shake well. Add float of grenadine. Serve with cherries and pineapple wedges.

Easy Peasy BBQ Chicken

ingredients

2lbs boneless, skinless chicken (use your favorite part, bone-in is fine too)

1 bottle Kraft Special Collection Roasted Garlic Vinaigrette Salad Dressing

1 cup of your favorite bbq sauce

1/2 tbsp garlic powder

1/4 cup honey

directions

preheat oven to 400. In a heavy-bottomed pot (w/ lid), pour enough dressing to coat bottom. Add in chicken, poke some slits so dressing can be absorbed.  Pour in rest of bottle, make sure chicken is thoroughly coated and pieces are not overly crowded. Bake covered, for 45mins.

Mix the garlic powder and bbq sauce

Remove chicken from oven, drain off excess dressing, pour on bbq sauce, return to oven and bake uncovered for 15mins.  Then, brush on honey and return to oven for an additional 5 mins.

Pairs well with : Malbec or Cabernet Franc  (red) or dry Riesling

Matcha Fruit Bavarois

Ingredients:

•     1 oz powdered (unflavored) gelatin
•     4 tbsp water
•     3 egg yolks
•     1/2 cup fine white sugar (pulse in food processor)
•     1 tsp cornstarch
•     pinch of salt
•     1 1/4 cups milk
•     1 tbsp matcha
•     2 tbsp brandy
•     1 cupfresh cream
•     fresh bananas, blueberries, mangoes, pineapple , and strawberries
• blackberry passion fruit syrup, as desired

directions

1. In a bowl, mix the gelatin and water, place the bowl in a pan of hot water, and mix until the gelatin dissolves.

2. In a separate bowl, combine the egg yolks, sugar, cornstarch, and salt, and stir until the mixture turns whitish.

3. Heat the milk in a small pan until it is lukewarm.

4. Mix the matcha and 2 tablespoons of warm milk and stir briskly until the paste becomes smooth. Set aside.

5. Add the rest of the milk to the egg yolks and cook over low heat, taking care not to let the milk boil as the yolks will harden. Remove

from the heat and cool slightly.

6. Add the gelatin, matcha paste, and brandy to the milk, and mix. Place in a large bowl of iced water to let it cool to room temperature.

7. Lightly whip the cream and gently fold into the mixture. Pour into individual glasses and refrigerate until set (at least 2hrs).

8. Serve topped with fresh diced fruits and passion fruit syrup.

Fresh Whipped Cream

ingredients

• 1 cup heavy whipping cream
• 3 tablespoons confectioners’ sugar
•  1/2 teaspoon pure vanilla extract (for the love of anything that may be holy, please do not use vanilla flavoring, i.e. the McCormack vanilla you see in the spice aisle)

directions

In a chilled small mixing bowl and with chilled beaters, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until soft peaks form. Store in the refrigerator until ready to use.

Blackberry Passion Fruit Syrup

ingredients   

• 1 cup water
• 1 cup sugar
• 1/2 cup fresh, overly ripe passion fruit, diced and pureed
• 1/2 cup fresh blackberries, pureed

directions

Combine all ingredients in heavy bottom small saucepan. Bring to boil over medium-high heat, stirring constantly until sugar dissolves.

Reduce heat to low; simmer until syrup is reduced to 1 1/2 cups, about 15 minutes. Transfer to chilled copper or metal bowl, cover, and chilled until ready to use. (can be made 2 days ahead).

Carbonara Mollusques avec Pesto aux noix

Mollusques (molluscs) 

Ingredients

• bamboo skewers or grilling kabobs, soak bamboo skewers at least 2 hours
• 1 lb cleaned squid, bodies left whole (tentacles optional), rinsed and dried
• 1 lb cleaned scallops
• 1/3 cup extra virgin olive oil
• 2 or 3 lemons
• 1 teaspoon minced garlic
• Salt and pepper to taste

1. Start a charcoal or gas grill; fire should be quite hot, with rack no more than 4 inches from heat source. If using wood skewers, soak them thoroughly in water.

2. Toss squid with 2 tablespoons oil, juice of 1 lemon, garlic, salt and pepper. Let sit while grill heats, tossing occasionally. Skewer squid on parallel skewers to facilitate turning. When fire is hot, grill squid until nicely browned, turning once. Total cooking time will be about 5 minutes.