Memorial Day Menu
Baby Back Ribs
Ingredients
1 tsp. kosher salt
1 tbs. ground black pepper
½ tsp. dried crushed red pepper
3 slabs baby back pork ribs (about
51/2 lbs.)
2 limes, halved
Bottled barbecue sauce (your choice)
Preparation
1.
Combine kosher salt and
next 2 ingredients. Remove thin membrane from back of ribs by slicing into it
with a knife and pulling it off.
2.
Rub ribs with cut sides
of limes, squeezing as you rub. Massage salt mixture into meat, covering all
sides. Wrap tightly with plastic wrap. Place in a 13- x 9-inch baking dish;
cover and chill 8 hours.
3.
Light 1 side of grill,
heating to 350° to 400° (medium-high) heat; leave other side unlit. Let slabs
stand at room temperature 30 minutes. Remove plastic wrap. Place slabs over
unlit side of grill, stacking one on top of the other. Grill, covered with
grill lid, 40 minutes. Rotate slabs, moving bottom slab to top; grill 40
minutes. Rotate again; grill 40 minutes.
4.
Lower grill temperature
to 300° to 350° (medium) heat; place slabs side by side over unlit side of
grill. Baste with barbecue sauce. Grill 30 minutes, covered with grill lid,
basting with sauce occasionally. Remove from grill; let stand 10 minutes.
From:
Southern Living
AUGUST 2010
AUGUST 2010
Potato
Salad
Ingredients
3 eggs
2 lbs. russet potatoes
1 tbs. plus ½ tsp. salt, divided
3 tbs. white wine vinegar
½ small red onion
1 large celery stalk
½ cup bread-and-butter pickle slices
½ cup flat-leaf parsley leaves
½ cup mayonnaise
½ tsp. Dijon mustard
¼ tsp. freshly ground black pepper
Preparation
1.
Put eggs in a pot and cover with cold water. Bring to a boil,
cover, take off heat, and let sit 14 minutes. Meanwhile, prepare a large bowl
of ice water. Transfer eggs to ice-water bath. Let sit at least 10 minutes or
up to 1 hour, until you are ready to use.
2.
Peel potatoes; cut into bite-size pieces. Put potatoes in a large
pot, cover with cold water, and bring to a boil. Add 1 tbsp. salt, reduce heat
to maintain a slow boil, and cook potatoes until tender to the bite, about 8
minutes. Drain potatoes, put in a large bowl, and toss with vinegar. Let cool
to room temperature, about 30 minutes.
3.
Meanwhile, finely chop onion, rinse with cold water, and pat dry.
Set aside. Finely chop celery, pickles, and parsley. In a bowl, mix mayonnaise,
onion, celery, pickles, parsley, mustard, pepper, and remaining 1/2 tsp. salt.
Peel and chop eggs.
4.
4. Gently toss cooled potatoes with dressing. Gently mix in eggs.
Serve immediately.
5.
Note: This salad is at its best right after it's made, but it may
be kept, covered and chilled, for up to 2 days.
From:
Red,
White, and Blue Cake
Ingredients
1 cup butter, softened
11/2 cups sugar
2 large eggs
1 cup buttermilk
1 tsp. vanilla extract
1 (1 oz.) bottle red food coloring
1 tsp. vinegar
21/2 cups cake flour or all-purpose flour
1 tbs. cocoa powder
¼ tsp. salt
1 tsp. baking soda
3 cups heavy whipping cream
1 cup powdered sugar
3 pints fresh strawberries, halved
2 cups fresh blueberries
Preparation
1.
Preheat oven to 350°. Beat butter and sugar together in a large
bowl; beat in eggs. Stir in buttermilk and next 3 ingredients.
2.
Combine flour and next 3 ingredients in a medium bowl. Add flour
mixture to butter mixture, stirring until well blended. Pour batter into 2
greased and floured 8-inch round cake pans.
3.
Bake 30 minutes or until a wooden pick inserted in center comes
out clean. Remove from pans, and cool completely on a wire rack. Cut each cake
layer in half horizontally to make 4 layers.
4.
Beat whipping cream and powdered sugar until soft peaks form.
Spread one-fourth whipped cream mixture over 1 cake layer; top evenly with
one-fourth berries. Repeat with remaining cake layers, whipping cream mixture,
and berries.
From:
Happy Eating!
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