CLASSIC RIBS

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FANFOOD – On The Menu:

CLASSIC RIBS

Serves a dozen or so

 

What could be better on Memorial Day than some Charcoal Grilled Baby Backs?

Classic Potato Salad, Homemade Boston Baked Beans, Grilled Stuffed Onions, Fresh Peach Cobbler and a Beer Cocktail, that’s what. Here is a great menu of recipes for all of them, plus a grilled app.

 

Enjoy!

 

On the Menu:

 

Grilled Stuffed Jalapenos
Barbecued Baby Back Ribs For Charcoal Grill
Make-Ahead Potato Salad For a Crowd
Boston Baked Beans
Grilled Stuffed Onions
Fresh Peach Cobbler
Summer Beer Cocktail #1

 

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Grilled Cheese Stuffed Jalapenos

 

Use the grill to add a bit of smokey flavor to stuffed jalapenos. These make for a delicious, cheesy and spicy appetizer for our classic ribs summer party menu.

 

INGREDIENTS

1 cup (4 ounces) shredded jack cheese
4 tablespoons Ranch Dressing
8 jalapeño peppers (3/4 pound)
4 teaspoons Barbecue Sauce of your choice

 

PREPARATION

Mix cheese and ranch dressing together in a small bowl; set aside.

Place peppers on heated grill; roast about 4 minutes per side or until peppers begin to blister. Remove from heat and allow to cool about 10 minutes.

Reserving stem end, cut peppers in half lengthwise and remove seeded core. Spoon cheese mixture into peppers.

Arrange stuffed peppers in a small heat-proof skillet or pan. Return to grill and heat 5 minutes or until cheese is melted.

Drizzle with barbecue sauce.

 

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Barbecued Baby Back Ribs For Charcoal Grill

 

For a potent spice flavor, brine and dry the ribs as directed, then coat them with the spice rub, wrap tightly in plastic, and refrigerate overnight before grilling. You will need two wood chunks, each about the size of a lemon, for this recipe. This recipe is for (2) racks of ribs, but will need to be multiplied for a large group

 

INGREDIENTS

2 racks baby back ribs(about 2 pounds each), or loin back ribs

for the brine:

1/2 cup table saltor 1 cup kosher salt
1/2 cup granulated sugar
2 racks baby back ribs(about 2 pounds each), or loin back ribs

for the Grilled Rib Rub:

1 tablespoon sweet paprika, plus additional 1/2 teaspoon
1 1/2 teaspoons chili powder
1 3/4 teaspoons ground cumin
1 1/2 teaspoons dark brown sugar
3/4 teaspoon table saltor 1 1/2 teaspoons kosher salt
3/4 teaspoon dried oregano
3/4 teaspoon ground black pepper
1 teaspoon ground white pepper
1/2 teaspoon cayenne pepper

 

PREPARATION

To brine the ribs: Dissolve salt and sugar in 4 quarts cold water in stockpot or large plastic container. Submerge ribs in brine and refrigerate 1 hour until fully seasoned. Remove ribs from brine and thoroughly pat dry with paper towels.

While ribs are brining, cover two 3-inch wood chunks with water in medium bowl; soak wood chunks for 1 hour, then drain and set aside. Combine spice rub ingredients in small bowl. When ribs are out of brine and dried, rub each side of racks with 1 tablespoon spice rub; refrigerate racks 30 minutes.

To barbecue the ribs: Open bottom vents on grill. Ignite about 4 1/2 quarts charcoal briquettes (3/4 large chimney-full, or about 65 briquettes) and burn until covered with thin coating of light gray ash, about 20 minutes. Empty coals onto one half of grill bottom, piling them 2 to 3 briquettes high; place soaked wood chunks on top of coals. Position cooking grate over coals, cover grill, open lid vents two-thirds of the way; heat grate 5 minutes, then scrape clean with wire brush.

Arrange ribs on cool side of grill parallel to fire; cover, positioning lid so that vents are opposite wood chunks to draw smoke through grill (grill temperature should register about 350 degrees on grill thermometer, but will soon start dropping). Cook for 2 hours, until grill temperature drops to about 250 degrees, flipping rib racks, switching their position so that rack that was nearest fire is on outside, and turning racks 180 degrees every 30 minutes; add 10 fresh briquettes to pile of coals. Continue to cook (grill temperature should register 275 to 300 degrees on grill thermometer), flipping, switching, and rotating ribs every 30 minutes, until meat easily pulls away from bone, 1 1/2 to 2 hours longer.

Transfer ribs to cutting board, then cut between bones to separate ribs; serve.

 

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Make-Ahead Potato Salad For a Crowd

 

This recipe can easily be doubled. If only celery salt is available, use the same amount but omit the addition of salt in the dressing. When testing the potatoes for doneness, simply taste a piece; do not overcook the potatoes or they will become mealy and will break apart. The potatoes must be just warm, or even fully cooled, when you add the dressing. If you find the potato salad a little dry for your liking, add up to 2 tablespoons more mayonnaise.

 

INGREDIENTS

5 pounds russet potatoes (about 9 medium), peeled and cut into 3/4-inch cubes
Table salt
1/4 cup distilled white vinegar
2 cups mayonnaise
2 medium ribs celery, chopped fine (about 1 cup)
1/2 cup sweet pickle relish
1/3 cup minced red onion
1/4 cup minced fresh parsley leaves
1 1/2 teaspoons celery seed
1 teaspoon powdered mustard
Ground black pepper
4 large hard-cooked eggs, peeled and cut into 1/4-inch cubes

 

PREPARATION

Place the potatoes in a large Dutch oven and cover by 1 inch of water. Bring to a boil over medium-high heat. Add 1 tablespoon salt, reduce the heat to medium, and simmer, stirring occasionally until the potatoes are tender (a paring knife can be slipped into and out of the center of the potatoes with very little resistance), about 8 minutes.

Drain the potatoes in a colander and transfer them to large bowl. Gently stir in the vinegar and let stand until the potatoes are just warm, about 20 minutes.

Meanwhile, stir together 1 cup of the mayonnaise with the celery, pickle relish, onion, parsley, celery seed, dry mustard, 1/4 teaspoon pepper, and 1/2 teaspoon salt in a small bowl.

Using rubber spatula, gently fold the mayonnaise mixture and eggs (if using) into the potatoes.

 

To Store: Cover tightly with plastic wrap and refrigerate for up to 2 days.

To Serve: Let the salad stand at room temperature about 1 hour. Gently fold in the remaining 1 cup mayonnaise and season with salt and pepper to taste.

To Serve Right Away:
Stir all of the mayonnaise into the potatoes in step 4, cover tightly with plastic wrap, and refrigerate until chilled, about 1 hour.

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Boston Baked Beans

 

The beans can be made ahead. After cooking, cool them to room temperature and refrigerate in an airtight container for up to 4 days. This recipe serves around 6, again, multiply the recipe for a group.

 

INGREDIENTS

4 ounces salt pork, trimmed of rind and cut into 1/2-inch cubes
2 ounces bacon(2 slices), cut into 1/4-inch pieces
1 medium onion, chopped fine
1/2 cup mild molasses
1 tablespoon mild molasses
1 1/2 tablespoons brown mustard
1 pound dried small white beans (about 2 cups), rinsed and picked over
Table salt
1 teaspoon cider vinegar
Ground black pepper

 

PREPARATION

Adjust oven rack to lower-middle position; heat oven to 300 degrees.

Add salt pork and bacon to 8-quart Dutch oven; cook over medium heat, stirring occasionally, until lightly browned and most fat is rendered, about 7 minutes.

Add onion and continue to cook, stirring occasionally, until onion is softened, about 8 minutes. Add 1/2 cup molasses, mustard, beans, 1 1/4 teaspoons salt, and 9 cups water; increase heat to medium-high and bring to boil.

Cover pot and set in oven.

Bake until beans are tender, about 4 hours, stirring once after 2 hours.

Remove lid and continue to bake until liquid has thickened to syrupy consistency, 1 to 1 1/2 hours longer. Remove beans from oven; stir in remaining tablespoon of molasses, vinegar, and additional salt and pepper to taste.

Serve.

 

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Grilled Stuffed Onions

 

These stuffed onions are very juicy when cooked. Serve with crusty bread to sop up all the great juice. The picture shows red onions, you can really use any very large onion

 

INGREDIENTS

6 large Spanish onions
2 cups bread cubes (not crumbs)
2/3 cup chicken broth
1/4 pound fresh Italian sausage, ground

 

PREPARATION

Leave the skins on the onions.
Cut off root end making a flat bottom.
Cut off top and save.
Hollow out the onion leaving about 3 layers on the outside.
Combine bread with chicken broth and mix until the chicken broth is completely absorbed.
Mix in sausage and stuff into onions.
Place tops back on onions and wrap in aluminum foil.
Don’t wrap them too tightly or the steam might burst the package.
Place onions on grill and cook for about 2 hours or until very tender.

 

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Fresh Peach Cobbler

 

If your peaches are firm, you should be able to peel them with a vegetable peeler. If they are too soft and ripe to withstand the pressure of a peeler, you’ll need to blanch and shock them before peeling. In the biscuit topping, low-fat or nonfat plain yogurt can be used in place of whole milk yogurt, but the biscuits will be a little less rich. If you live in an arid climate, the biscuit dough may require up to an additional tablespoon of yogurt for it to form a cohesive dough. Do not prepare the biscuit dough any sooner than the recipe indicates; if the unbaked dough is left to stand too long, the leavener will expire and the biscuits will not rise properly in the oven. This recipe can be doubled to serve a crowd. Use a 13 by 9-inch baking dish and increase the baking times in steps 2 and 4 by about 5 minutes. Serve the warm cobbler with vanilla ice cream or whipped cream. Leftovers can be reheated in a 350-degree oven until warmed through. serves 6

 

INGREDIENTS

For the filling:
2 1/2 pounds peaches, ripe but firm (6 to 7 medium)
1/4 cup granulated sugar(1 3/4 ounces)
1 teaspoon cornstarch
1 tablespoon lemon juicefrom 1 lemon
pinch table salt

For the biscuit topping:
1 cup unbleached all-purpose flour(5 ounces)
3 tablespoons granulated sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon table salt
5 tablespoons unsalted butter(cold), cut into 1/4-inch cubes
1/3 cup plain whole-milk yogurt
1 teaspoon granulated sugar

 

PREPARATION

Adjust oven rack to lower-middle position and heat oven to 425 degrees.

For the filling: Peel peaches (see note), then halve and pit each. Using small spoon, scoop out and discard dark flesh from pit area. Cut each half into 4 wedges. Gently toss peaches and sugar together in large bowl; let stand for 30 minutes, tossing several times. Drain peaches in colander set over large bowl. Whisk 1/4 cup of drained juice (discard extra), cornstarch, lemon juice, and salt together in small bowl. Toss peach juice mixture with peach slices and transfer to 8-inch-square glass baking dish. Bake until peaches begin to bubble around edges, about 10 minutes.

For the topping: While peaches are baking, in food processor, pulse flour, 3 tablespoons sugar, baking powder, baking soda, and salt to combine. Scatter butter over and pulse until mixture resembles coarse meal, about ten 1-second pulses. Transfer to medium bowl; add yogurt and toss with rubber spatula until cohesive dough is formed. (Don’t overmix dough or biscuits will be tough.) Break dough into 6 evenly sized but roughly shaped mounds and set aside.

To assemble and bake: After peaches have baked 10 minutes, remove peaches from oven and place dough mounds on top, spacing them at least 1/2 inch apart (they should not touch). Sprinkle each mound with portion of remaining 1 teaspoon sugar. Bake until topping is golden brown and fruit is bubbling, 16 to 18 minutes. Cool cobbler on wire rack until warm, about 20 minutes; serve.

 

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Summer Beer Cocktail #1

 

Ice cold lemonade gets a kick from beer and vodka.

 

INGREDIENTS

4 cups ice cubes
1 (6 ounce) can frozen lemonade concentrate
1 (12 fluid ounce) can or bottle beer
12 fluid ounces vodka

 

PREPARATION

In a blender crush the ice.
Pour in the lemonade concentrate, beer and vodka.
Blend until smooth.

 

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