Crispy Fried Ribs
1 pre-cooked rack of baby back ribs, dry-rubbed and refrigerated
1 C. flour
1 egg, beaten
1 C. seasoned Panko breadcrumbs
3 C. vegetable oil
Cut each rib individually and cover each one in flour. Then dredge it in beaten egg and finally adhere Panko breadcrumbs.
Heat oil in a deep pan until shimmering (about 350F). Work in batches and fry each side of the crusted ribs and cook until golden brown, about 2-3 minutes.
Serve with your favorite barbecue sauce.
Honey-Chipotle Barbecue Sauce
½ C. honey
1 C. Ketchup
3 Tblsp. chipotle sauce
½ C. dark molasses
4 tsp. apple cider vinegar
1 tsp. liquid smoke
2 tsp. Worcestershire sauce
1 tsp. salt
½ tsp. black pepper
Place all the ingredients in a food processor and process until smooth, about 2 minutes.
Makes about 2 cups
Edible Vegetable Skewers
Prep Time: 30 minutes / Grill: 6 minutes / Yield: 15 skewers
1/2 cup extra-virgin olive oil
2 tablespoons garlic powder
3 tablespoons kosher salt or 2 tablespoons table salt
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon paprika
1 tablespoon freshly ground black pepper
1 teaspoon cayenne pepper
3 small zucchini
3 small yellow squash
15 baby carrots
In a medium bowl, mix all the ingredients for the spice rub together until well blended; set aside.
Cut the zucchini and squash in half lengthwise and gently scrape out the seeds with a spoon. Place the vegetables skin side down on a sheet pan. Sprinkle them evenly with salt and let them sit for 5 minutes to sweat. Rinse them in cold water to remove the excess salt and pat them dry with paper towels. Slice them widthwise into 1-inch pieces. Using the sharper end of a chopstick, gently screw a hole through the center of each piece. Put them into the spice rub and let them marinate while you prep the carrots.
Using a peeler, peel down the baby carrots to the width of a chopstick, leaving the top inch of the carrot to use as a handle. Gently push a piece of zucchini onto the carrot with the skin side facing the “handle” of the carrot. Next skewer a piece of squash at a 90 degree angle to the zucchini. Repeat 2 more times so that there are 2 pieces each of zucchini and squash on the carrot “skewer.” Repeat until all the carrots have been used.
Preheat the grill to medium-high heat. Place the skewers on the grill and cook for 3 minutes on each side or just until the vegetables are tender.
Remove them to a platter and serve.
Red White and Blue Potato Salad
½ lb. blue potatoes
1 C. mini mozzarella balls, like bocconcini
1 C. red cherry tomatoes
6 oz. pancetta or smoked bacon
1 Tblsp. whole grain mustard
1 Tblsp. white wine vinegar
3 scallions, finely chopped
1 C. fresh basil, chopped
Salt and pepper
Shaved parmesan, optional
Cook blue potatoes until tender. Allow to come to room temperature. If larger than the cherry tomatoes, cut them down to a bite size. Place potatoes, mozzarella and tomatoes in a large salad bowl.
Make dressing by chopping and frying pancetta on medium heat until crispy brown. Allow to slightly cool, then mixing the rest of the ingredients.
Drizzle dressing in salad and gently mix until combined. Season with salt and pepper and serve.
Serves 4 as side dish.
Red white and blue Sangria
Prep: 5 minutes / Yield: about 10 servings
2 pints strawberries, hulled and chopped
Granny smith apple slices cut into stars
1 cup blueberries
5 cups white grape juice
1 bottle dry white wine (such as Sauvignon Blanc)
½ cup brandy
½ cup orange liquer
Put all the ingredients into a large pitcher and gently stir to mix. Add some ice. Pour into glasses making sure to get a nice helping of fruit into each one. Serve with spoons.
Yield: about 10 servings