Friday, July 3, 2020

July 4, 2020

On the Menu

Southern Style Oven-Baked Baby Back Ribs
15- 20 Servings
   For the Marinade:
1 cup soy sauce
1 cup Worcestershire sauce
1 tablespoon liquid smoke
1 tablespoon brown sugar
1 teaspoon ginger
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
Freshly ground black pepper, to taste
12 pounds baby back ribs, membranes removed
   For the Sauce:
2 cups spicy mustard
2 cups brown sugar
1 ½ cups apple cider vinegar
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 teaspoon smoked paprika
One 15 ounce can tomato sauce
½ teaspoon sea salt
¼  - ½ teaspoon cayenne pepper  
   For the ribs: mix together the soy sauce, Worcestershire, liquid smoke, brown sugar, ginger,  ginger, cloves, and pepper in a large bowl.  Arrange the ribs in a roasting pan, hotel pan or baking dish large enough to fit them all. Pour the marinade over the ribs. Toss and flip until all the ribs are coated.  Marinate a minimum of 1 hour or overnight, refrigerated.
   Preheat oven to 250 degrees F.
Line three rimmed baking sheets with aluminum foil.
Place 2 racks of ribs on each sheet, meat side up. Brush with the remaining marinade left behind in the roasting pan. Cover with foil and bake 2 hours.
   For the sauce: Meanwhile, put the mustard, brown sugar, vinegar, granulated garlic, granulated onion, smoked paprika, and tomato sauce in a large saucepan and whisk until completely combined. Season lightly with salt and pepper. Place over medium-high heat and bring to a boil. Reduce to medium-low and simmer until thickened, about 1 hour.
Uncover the ribs and drain off the fat. Brush the sauce over both sides of the ribs, make sure the meat side is facing up. Raise the oven to 300 degrees F and baked the ribs, uncovered until the meat is tender and the sauce begins to caramelize. Approximately 1 hour more of cooking.
Brush the ribs again on both sides. Raise the oven to 375 degrees F and bake the ribs uncovered and adding more sauce as it absorbs until the meat gets brown about another hour more. cut the ribs into individual pieces. Use the remaining sauce for serving.

Caesar Salad Turkey Burger
4 Servings
   For the burger:
1 ½ pounds ground turkey
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon sea salt
1 teaspoon freshly ground pepper
2 teaspoons Worcestershire sauce
½ small red onion, diced
½ small bell pepper, diced
1 teaspoon lemon zest
   For the Caesar Salad Dressing: 
2 teaspoons lemon juice
2 medium garlic cloves, finely minced
1/3 cup mayonnaise 
1 teaspoon Worcestershire sauce
1 teaspoon mustard
¼ cup grated parmesan cheese
¼ teaspoon granulated garlic - optional
¼ teaspoon ground black pepper
4 sesame hamburger buns
   For the salad:
1 small head of romaine lettuce heart, sliced
¼ cup shaved parmesan cheese

In a large bowl mix the turkey, granulated garlic, granulated onion, sea salt, pepper, Worcestershire sauce, onion, bell pepper, and lemon zest. (For ultimate flavor, cover, and refrigerate overnight).
Form into four ½ inch thick patties and place on a plate and place in the freezer for 15 minutes.
Meanwhile, combine the lemon juice and grated garlic in a small bowl, let it sit for 5 minutes. Whisk in the mayonnaise, Worcestershire sauce, mustard, grated parmesan cheese, granulated garlic (optional), and black pepper. For ultimate flavor make 1 day prior to using.
Lightly oil the grill grates. Grill the turkey patties approximately 4 minutes on each side. Do not place them over direct heat or blazing ambers. Toast the buns on the grill.
Toss 3 tablespoons of the dressing with the romaine and shaved parmesan; season with granulated garlic, sea salt, and freshly ground pepper. Serve the burgers on the buns and top with the salad and remaining dressing.

Cilantro Lime Grilled Yams
 8 Servings
4 sweet potatoes/yams, unpeeled
1 teaspoon sea salt
1 lime, juiced
¼ - ½  teaspoon crushed chili pepper
¼ cup grapeseed oil
1 tablespoon minced garlic
¼ cup chopped fresh cilantro

Par cook the potatoes: Place in a pot of water and boil until just fork-tender.
Cool them down by dipping them in an ice bath [equal parts ice and water].
Once cool drain and slice each potato lengthwise into eighths.
In a large bowl, whisk together the salt, lime, chili peppers, oil, garlic, and cilantro.
Add sweet potatoes and toss gently until wedges are coated with the mixture.
Preheat a grill to medium; using a towel and tongs, wipe down the grill with grapeseed oil to prevent sticking.
Place the potatoes on the grill and grill until golden brown on all sides, about 1½ minutes per side.

Southern Style Macaroni and Cheese
12 - 14 Servings
2 pounds elbow macaroni
1 stick butter
1 teaspoon sea salt
1 teaspoon crushed red chili pepper
1 teaspoon Cajun seasoning
2- 3 cups milk
2 pounds Velveeta cheese, diced
2 large eggs, beaten
1 pound (NY or WI)* extra sharp cheddar cheese, shredded  
1 pound Monterey jack cheese, shredded

*In my opinion, if it’s not New York or Wisconsin cheddar then it’s not cheddar cheese!

Preheat oven to 375 degrees F
In a large pot, pour in 6 quarts of water and bring to a rapid boil.
Add macaroni stir and bring water back up to a rapid boil.
Once water is boiling, stir again, cover the pot and remove it from the heat.
Let pot sit covered and undisturbed for the length of the cooking time that is stated on the box.
Drain the pasta and return it to the pot.   
Add butter then season with salt, chili peppers, and Cajun seasoning and set aside.
Meanwhile, pour 2 cups of milk into a large saucepan and warm over medium-low heat.
Add the Velveeta cheese to the saucepan and cook over low heat until cheese has melted.
Add additional milk if needed then remove from the heat.
Using a tablespoon add some of the cheese sauce slowly to the eggs whisking as you add the sauce to the eggs. Once eggs and cheese are tempered, add the eggs to the cheese sauce and whisk together until well mixed.
Pour the sauce into the pot of pasta mixing thoroughly.  Then add the shredded cheese reserving 1 cup to sprinkle over the top of casserole and mix until all is well combined.  If needed, add more milk. 
The shredded cheese does not have to be melted; just make sure it is distributed throughout the pasta.
Pour pasta and cheese mixture into a large casserole dish top with 1 cup of the cheese; cover with foil and bake 20 minutes or until cheese is melted.
Uncover and bake another 15 minutes or top is golden brown.

Mesclun Salad with a Balsamic Strawberry Vinaigrette
2 Servings
6 ounces mesclun salad mix
1 Persian cucumber, sliced in coins
4 0unces grape tomatoes, halved, lengthwise
1 small red, orange or yellow bell pepper, sliced thin
½ ounce Strawberry preserves
3 ounces balsamic vinaigrette
1 ounce walnut halves
1 ounce goat cheese

Thoroughly rinse salad mix and pat dry with paper towels. Trim the cucumber and slice them thinly into rounds. Halve the tomatoes. Remove seeds and veins from bell pepper and slice thin.
In a small bowl, whisk together the balsamic vinaigrette with the strawberry preserves.
Gently toss all the vegetables and dressing in a large bowl and top with the walnuts and goat cheese. 

Blackeyed Peas Salad
6 Servings

Note: This recipe is basically blackeyed peas with a corn salsa topped with Italian Dressing. It's also vegan.

For the Peas:
1 cup dried blackeyed peas
3 cups water
1 bay leaf
1 chili pepper, dried, whole
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon sea salt
For the Salsa:
1 cup whole kernel corn1, drained
1 small onion, chopped
1 jalapeno pepper, diced
1 tomato, seeded and chopped
¼ cup cilantro, chopped
For the Italian Dressing:
¼ cup olive oil
¼ cup balsamic vinegar
1 teaspoon Creole or other spicy mustard
½ teaspoon granulated garlic
½ teaspoon granulated onion
¼ teaspoon rosemary
¼ teaspoon oregano
¼ teaspoon thyme
¼ teaspoon basil

Sort and rinse blackeyed peas thoroughly. 
Place them in a medium bowl with water bay leaf, dried chili pepper, granulated garlic, granulated onion, cover, and soak overnight.
After soaking, transfer beans and soaking broth to large saucepan make sure water is covering by at least 3 inches.
Bring to a boil, and then lower heat to a simmer.
Add salt and cook until beans are soft, 20 to 30 minutes.
Drain beans discard bay leaf and chili pepper then transfer beans to a large bowl.
 Add corn, onions, jalapeno, tomatoes, and cilantro, and stir to combine.
In a small bowl, whisk together olive oil, vinegar, mustard, and seasonings.
Pour dressing over salad and toss to combine.
Serve at room temperature or refrigerate and serve cold.

1 I use raw corn, just cut it off the cob, rinse and toss it in the salad.

KFC Coleslaw New Age Style
4 – 6 Servings
½ cup grapeseed oil
½ cup plain soy milk
1 lemon, juiced
2 tablespoons rice wine vinegar
½ teaspoon sea salt
1 teaspoon pepper  
¼ teaspoon crushed red chili peppers - optional
8 cups finely chopped cabbage (about 1 head)
¼ cup shredded carrot (1 medium carrot)
½ small red onion, diced fine
1 celery stalk, diced fine

Note: If you need a sweeter slaw, add 2 tablespoons of agave syrup.

Pour the oil, soy milk, lemon juice, vinegar, salt, and pepper in a food processor or blender and blend until well combined.  Or pour in a medium bowl and whisk until all ingredients are well combined.
Place all prepared vegetables in a bowl and pour on the dressing.  
Refrigerate for at least one hour before serving.

 Soulful Potato Salad
6 Servings
2 ½ lbs russet potatoes cut into 1” cubes
1 teaspoon sea salt
1 teaspoon black pepper
1 tablespoon paprika
1 medium red onion, diced
1 medium red bell pepper, diced
4 sweet pickles, diced, fine 
1 tablespoon Dijon mustard
¼ cup vegan mayo

Peel and cut potatoes into 1” cubes.  Boil in water until fork tender about 13 minutes.
Drain potatoes and while they are still hot, season with salt, pepper, and paprika.
Spread potatoes out on a sheet pan [cookie sheet] and let them cool to room temperature about 15 minutes.
Place pan in the refrigerator uncovered for approximately 30 minutes.
Once potatoes are cool, transfer potatoes to a bowl, mix in all the remaining ingredients.
Cover the bowl and refrigerate until salad is cold.

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