Friday, December 18, 2009
Saturday, August 22, 2009
Pasta with garden fresh vegetables and grilled chicken
Marinate two chicken breasts in 1/4 cup vegetable oil, 1 T. freshly chopped rosemary, 2 t. fresh basil finely chopped, salt and pepper.
Put in the refrigerator for at least two hours.
Turn the grill on to high and heat for 10 mintues. Grill the chicken on both sides (don't forget to do the 10/2 grill lines!) turn the grill down to medium. It takes a lot of time to cook through a thick chicken breast so check for the internal temperature to make sure it is done.
I am using my garden vegetables up to I chopped up two fresh large tomatoes, a small zucchini and a Japanese eggplant.
Finely chop half an onion and mince two garlic cloves.
Heat a skillet and gently saute the onion and garlic. Add the tomatoes and other vegetables until all the vegetables are soft. Salt and pepper to taste.
Cook until done some bow tie pasta. Drain and toss in the vegetables.
When chicken is done slice into bit-sized pieces and add to the sauce.
Louise (made the pastry) and I (made the filling) for an apricot pie today. I think it is my favourite of all fruit pies. Yum.
Sunday, August 9, 2009
Grilled Japanese Eggplant
Today after some much needed rain the sun came out and I started thinking about dinner. The menu- grilled trout with dill and lemon, mushroom and green pepper fried rice ( I was using up leftover rice and needed to use another of my fresh green peppers) and coconut cake for dessert.My first Japanese egg plant was ready to be eaten so I had to find a recipe to use with it.
Oddly enough I was in the Tom Douglas' restaurant last week and ate one of his famous crab cakes. This recipe is from his cookbook.
Grilled Japanese Egg Plant with Honey Soy Glaze
Honey Soy GlazeMix together:¼c. honey + ¼c. vegetable + ¼ c. fresh lemon juice + ¼ c. soy sauce + ½ t. minced garlic or garlic powder.
Honey Soy GlazeMix together:¼c. honey + ¼c. vegetable + ¼ c. fresh lemon juice + ¼ c. soy sauce + ½ t. minced garlic or garlic powder.
Add a few shakes of red pepper flakes if you want it a bit spicy.
4 Japanese eggplants and sesame seeds, toasted
Whisk together the glaze ingredients and put in a flat casserole dish.
Cut each eggplant in half lengthwise, leaving the stem on. Then partially cut each half several times lengthwise, like a fan.
Whisk together the glaze ingredients and put in a flat casserole dish.
Cut each eggplant in half lengthwise, leaving the stem on. Then partially cut each half several times lengthwise, like a fan.
If you'd like to use a globe eggplant (or if you have an abundance of home grown zucchinis) slice it into ½-inch-thick rounds.
Pour half the glaze over the eggplants in a medium bowl and let them marinate for at least 10 minutes.
Pour half the glaze over the eggplants in a medium bowl and let them marinate for at least 10 minutes.
Fire up the grill. Remove the eggplants from the marinade.
Allow any excess marinade to drip off, to prevent a flare-up when you place them on the grill.
Grill the eggplants, turning as necessary, until tender, 4 to 6 minutes.
Place 2 eggplant halves or 2 slices of eggplant on each plate and drizzle with a bit of the remaining glaze. Garnish with the sesame seeds.
Grill the eggplants, turning as necessary, until tender, 4 to 6 minutes.
Place 2 eggplant halves or 2 slices of eggplant on each plate and drizzle with a bit of the remaining glaze. Garnish with the sesame seeds.
Sunday, August 2, 2009
Vegetables
I am so proud of the new things I grew this year green peppers and Japanese eggplant.
Now to figure out what to do with them.
Tuesday, July 28, 2009
Sizzling Hot Fahitas
Today is still hot in YVR and to ensure no extra heat was added to the house everything was cooked on the sideburner of the BBQ.Today I picked my first ever green pepper from my garden!
I sliced it along with a yellow pepper (from the store).
I brushed clean and then sliced about 5 large mushrooms.
Mince two garlic cloves and 1/2 an onion.
In a skillet heat 1 Tablespoon olive oil. Saute the garlic and onion about 3 minutes. Add the mushrooms and spice it up with 1/4 teaspoon both chili powder and cumin and freshly ground salt and pepper. Saute until mushrooms are cooked.
Add the bell peppers and then add pre-cooked chicken breast that has been roasted and then sliced.
Wrap in a soft tortilla shell add cheese and sour cream!
Monday, July 27, 2009
HOT chicken caesar salad
If you live in BC you know it is really HOT.So in my attempt to stay cool I decided it was the day to make a hot chicken caesar salad and a scalloped zucchini side dish.
To start - I walked out to the garden and picked my first zucchini of the season. I washed and then sliced the zucchini into coins. Put the slices on a sheet of tin foil. Drizzle with olive oil and then season with salt and pepper. I also used about 1 teaspoon of fresh minced thyme. Mince one garlic clove and one eighth of an onion (finely chopped) and then sprinkle them on top of the zucchini. Spread evenly 1 Tablespoon of flour over all the ingredients so far. Lastly grate about 1/4 cup cheddar cheese over the top. Seal the tin foil up and place on a BBW grill on low heat for about 10 minutes.
To make the salad-tear into bite sized pieces about 15 washed romaine lettuce. Grate 2 Tablespoon fresh parmesan cheese over the lettuce. Add the caesar salad dressing of your choice (I use only enough to lightly coat the leaves about 2-3 Tablespoons). Toss!
Set your BBQ to high until grill is hot and then to medium to cook.
Lightly coat a chicken breast per person with olive oil. Salt and Pepper and then sprinkle paprika on top. I like that grill pattern on top of meats so again do the 10 and 2 technique. Cook on each side for about 4-5 minutes until the correct temperature is reached 165 degrees Fahrenheit (74 Celsius).
Place on a clean plate and let the juices soak back into the chicken breast for about 3 minutes.Slice chicken breast and put on top of the salad. Toss once more and then add croutons.
I made a few extra chicken breasts, sliced them and I will use them for fahitas tomorrow. Because I have the side burner our BBQ I can cook it all outside!
Saturday, July 18, 2009
Lemon/dill chicken kabobs
Today's BBQ recipe is simple. Into a medium sized bowl, add 1/4 olive oil, salt, pepper, two cloves garlic minced, one Tablespoon chopped dill.
Cube two chicken breasts and put into the bowl and coat the chicken. Marinate for at least two hours.
Heat grill to high.
Put chicken on skewers. Turn the grill down to medium. Sear on all sides and then cook until cooked through.
Sorry no picture this time we ate them too fast.
Cube two chicken breasts and put into the bowl and coat the chicken. Marinate for at least two hours.
Heat grill to high.
Put chicken on skewers. Turn the grill down to medium. Sear on all sides and then cook until cooked through.
Sorry no picture this time we ate them too fast.
Tuesday, June 30, 2009
Greek!
Today I felt like making Greek food. I hope you enjoy my menu!
Kabobs
Cut chicken into cubes and placed them in a bowl with a few cloves minced garlic, olive oil, salt, pepper, and juice from half a lemon. Cover and put into fridge to marinate for 2 hours or longer. Affix to a metal skewer and grill until done.
Greek-Style Green Beans
Cut chicken into cubes and placed them in a bowl with a few cloves minced garlic, olive oil, salt, pepper, and juice from half a lemon. Cover and put into fridge to marinate for 2 hours or longer. Affix to a metal skewer and grill until done.
Greek-Style Green Beans
2 cups fresh green beans (2-inch pieces) 1 T. olive oil 1 clove minced garlic1/2 t. dried oregano 1/4 t. saltDash pepper
In a small skillet, sauté beans in oil for about 5 minutes or until tender. Reduce heat. Add oregano, salt and pepper; and sauté a few minutes more.
Greek Potatoes
http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=3105
2 t. fresh lemon juice 1 T. olive oil 2 T. water 1 T. fresh Greek oregano
4 small russet potatoes, peeled, cut in half coarse salt and freshly cracked black pepper
Preheat oven to 400 F. Whisk lemon juice, olive oil, water, and oregano in a small bowl to blend. Toss potatoes with mixture and then put a small roasting pan(don't forget to use non-stick spray on the pan).
Season potatoes with salt and pepper. Roast potatoes until tender and golden brown, turning occasionally, about 40 minutes.
Salad-
I sliced about ½ c. tomatoes, ½ c. cucumber and 1 T. freshly chopped dill. I put these into a salad bowl and then add the dressing (see below) and then add ½ c. cow feta (from Granville Island).
The dressing is equal parts of white wine vinegar, lemon juice and olive oil. I use about 1 T. of each.
Dessert-
I went to West Broadway on the way home from downtown and purchased baklava and pitas from a Greek Bakery (Serano - 3185 Broadway W.).I just didn’t think it was worth making them myself today.
In a small skillet, sauté beans in oil for about 5 minutes or until tender. Reduce heat. Add oregano, salt and pepper; and sauté a few minutes more.
Greek Potatoes
http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=3105
2 t. fresh lemon juice 1 T. olive oil 2 T. water 1 T. fresh Greek oregano
4 small russet potatoes, peeled, cut in half coarse salt and freshly cracked black pepper
Preheat oven to 400 F. Whisk lemon juice, olive oil, water, and oregano in a small bowl to blend. Toss potatoes with mixture and then put a small roasting pan(don't forget to use non-stick spray on the pan).
Season potatoes with salt and pepper. Roast potatoes until tender and golden brown, turning occasionally, about 40 minutes.
Salad-
I sliced about ½ c. tomatoes, ½ c. cucumber and 1 T. freshly chopped dill. I put these into a salad bowl and then add the dressing (see below) and then add ½ c. cow feta (from Granville Island).
The dressing is equal parts of white wine vinegar, lemon juice and olive oil. I use about 1 T. of each.
Dessert-
I went to West Broadway on the way home from downtown and purchased baklava and pitas from a Greek Bakery (Serano - 3185 Broadway W.).I just didn’t think it was worth making them myself today.
Monday, June 29, 2009
Lamb Chops on the grill
Above...June 29th's dinner!
It's the end of June and another sunny day in Vancouver.
I thought it would be nice to buy some ingredients on Granville Island.
Today's menu is oriental salad with a soy sesame dressing, fresh apricot couscous and lamb chops.
Oriental Salad
Fresh leaf lettuce from the garden (washed and shredded)
1/2 cup blanched and sliced snowpeas
3 Tablespoons toasted almond flakes or slivers
about one satsuma mandarin orange slices (fresh or canned)
Shake together the dressing ingredients in a jar with a tight fitting lid.
3 Tablespoons light soy sauce, 3 Tablespoons sesame oil, a pinch ginger powder
Toss the salad ingredients with the dressing and add a few toasted sesame seeds.
Couscous with fresh apricots
Ingredients
1 1/3 cups water
1 tablespoons olive oil
3/4 teaspoon salt
1 cup couscous (6 ounces)
3 fresh apricots, finely chopped
2 tablespoons finely chopped fresh flat-leaf parsley
Bring water, olive oil, and salt to a boil in a 1 1/2- to 2-quart heavy saucepan. Stir in couscous then cover pan and remove from heat and let stand 5 minutes.
Fluff couscous with a fork and stir in apricots, parsley, and freshly grind salt and pepper to taste.
Lambs Chops on the grill
Lamb Rib chops
Salt and freshly ground black pepper
2 Tablespoons olive oil
½ a lemon, first take the lemon rind off and then juice it
1 tablespoon chopped fresh rosemary leaves
Season the lamb chops with salt and pepper. In a pie plate, stir together the oil, rosemary and lemon rind and juice. Add lamb chops, turning to coat. Cover and refrigerate for at least 2 hours and up to 24 hours.
Prepare grill to high heat. Again use the 10 and 2 positions to get the grill marks on the chop. Turn the heat down to medium.
Grill until medium-rare, about 6-8 minutes.
Serve with the couscous and salad.
We had fresh cherries for dessert.
Saturday, June 27, 2009
Yam Fries and dip
Okay so today's BBQ was all-beef sausages.
Not a lot of skill required to heat them up on the grill but I had a great idea to have yam fries with dinner.
Heat a conventional oven to 450F.
Peel a large yam. Cut it into the yam into "steak or ranch" sized fries which are thick, flat-cut french fries, about 1 inch (0.6 cm) ½ inch (1.3 cm).
In a large bowl add about 1/4 cup olive oil, 1/4 teaspoon garlic powder, salt and pepper and 1/2 teaspoon paprika and stir together.
Add the sliced yam pieces and toss.
Add 2 teaspoons of parmesan cheese and toss again.
Put onto a jelly roll pan lined with parchment paper and bake 10 minutes.
Rotate the fries and bake 5 to 1o minutes more. Let cool slightly before serving.
To make the dip for the fries mix together---1/2 c. mayo, 1/2 c. sour cream, 1 teaspoon paprika and 2 teaspoons honey.
Not a lot of skill required to heat them up on the grill but I had a great idea to have yam fries with dinner.
Heat a conventional oven to 450F.
Peel a large yam. Cut it into the yam into "steak or ranch" sized fries which are thick, flat-cut french fries, about 1 inch (0.6 cm) ½ inch (1.3 cm).
In a large bowl add about 1/4 cup olive oil, 1/4 teaspoon garlic powder, salt and pepper and 1/2 teaspoon paprika and stir together.
Add the sliced yam pieces and toss.
Add 2 teaspoons of parmesan cheese and toss again.
Put onto a jelly roll pan lined with parchment paper and bake 10 minutes.
Rotate the fries and bake 5 to 1o minutes more. Let cool slightly before serving.
To make the dip for the fries mix together---1/2 c. mayo, 1/2 c. sour cream, 1 teaspoon paprika and 2 teaspoons honey.
Very yummy indeed!
Stuffed Tenderloin
Now with the roast leftover from the beef tenderloin. I needed to come up with something yummy to use the roast up. Back to Alton for my inspiration and part II of "Tender is the Loin".
http://www.youtube.com/watch?v=jKMJMS9k9xo
I sliced the roast open and stuffed it with bread stuffing. I made it with mushrooms, celery sauted in butter, then added shredded bread. I spread the bread stuffing and then the goat cheese onto the meat. I closed it up with a bamboo skewer.
I set the grill to heat on high. I placed the roast on the grill and slowly rotated it. I then turned the grill temperature down and then slowly roasted it until the correct food safe temperature!
http://www.youtube.com/watch?v=jKMJMS9k9xo
I sliced the roast open and stuffed it with bread stuffing. I made it with mushrooms, celery sauted in butter, then added shredded bread. I spread the bread stuffing and then the goat cheese onto the meat. I closed it up with a bamboo skewer.
I set the grill to heat on high. I placed the roast on the grill and slowly rotated it. I then turned the grill temperature down and then slowly roasted it until the correct food safe temperature!
Steaks and Teriyaki Salmon
I was cooking for 11 people and decided to make two main dishes. Salmon and Steaks.
I used the recipes supplied by my friend's husband Allen Lehman. Thanks Allen!
I went with an entire Tender Loin from Costco. I followed Alton Brown's Good Eats show called "Tender is the Loin" now available on You Tube.
http://www.youtube.com/watch?v=F7-_ka3DAuY
I learned how to cut the loin into very yummy steaks and into a roast (I will make a stuffed tenderloin) as well as into a small chunk called the "chain of bull" too (I'll use it for fahitas later). We also had corn, potato salad (http://www.finecooking.com/recipes/creamy_potato_salad_radishes.aspx), green salad (the lettuce fresh from my edible garden) and strawberry shortcake. All recipes follow.
Steaks
After you have cut the steaks....
Use Keg seasoning on both sides of steak. Heat grill on to the highest setting; then put steaks on and reduce to medium.
To get the perfect grill lines on your steak place the steaks in the 10 and then 2 o'clock position.
Cook approximately 5-6 minutes on each side, flipping once.
Salmon
Foil line cookie sheet suitable for BBQ (one that will only be used for the BBQ).
Lightly coat salmon with olive oil (about 1/8” high on cookie sheet)
Squeeze generous amount of fresh lemon (one lemon).
Season with garlic salt and freshly ground pepper.
Brush on about 1/3 cup of teriyaki sauce on top of the salmon.
Slice a lemon and and place on salmon too.
Leave the foil edges up but don't seal them.
Heat grill on high; then put pan on grill and reduce to the lowest temperature setting
Cook for about 20 minutes. The salmon will flake when done.
Strawberry Shortcake
Berries -Wash and then cut strawberries. Place into a bowl and add a small amount of sugar to draw out the juices. Whip some whip cream add a small amout of icing sugar to sweeten and then add flavouring -vanilla or an orange liquor.
To make the shortcakes I use my favourite scone recipe.
Ingredients-
2 cups all purpose flour
1/4 cup plus 2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon plus 1 teaspoon grated lemon peel
1 1/4 cups whipping cream
Preheat oven to 425°F.
Mix 2 cups flour, 1/4 cup sugar, 1 tablespoon baking powder and 1/2 teaspoon salt in large bowl. Stir in 1 tablespoon lemon peel. Add whipping cream and stir just until dough forms. Turn dough out onto lightly floured surface. Knead gently just until dough holds together. Form the dough with your hands into 10-inch-diameter, 1/2-inch-thick round.
Cut into 12 wedges or use a biscuit cutter.
Transfer biscuits to large baking sheet, spacing evenly.
Bake scones until light golden brown, about 15 minutes.
Transfer to rack and cool completely. Slice each one.
Use a plate and put the bottom layer on the plate. Add strawberries, some whipping cream and then the top of the biscuit. Add a small amount of whipping cream more and the top with an unsliced berry!
I used the recipes supplied by my friend's husband Allen Lehman. Thanks Allen!
I went with an entire Tender Loin from Costco. I followed Alton Brown's Good Eats show called "Tender is the Loin" now available on You Tube.
http://www.youtube.com/watch?v=F7-_ka3DAuY
I learned how to cut the loin into very yummy steaks and into a roast (I will make a stuffed tenderloin) as well as into a small chunk called the "chain of bull" too (I'll use it for fahitas later). We also had corn, potato salad (http://www.finecooking.com/recipes/creamy_potato_salad_radishes.aspx), green salad (the lettuce fresh from my edible garden) and strawberry shortcake. All recipes follow.
Steaks
After you have cut the steaks....
Use Keg seasoning on both sides of steak. Heat grill on to the highest setting; then put steaks on and reduce to medium.
To get the perfect grill lines on your steak place the steaks in the 10 and then 2 o'clock position.
Cook approximately 5-6 minutes on each side, flipping once.
Salmon
Foil line cookie sheet suitable for BBQ (one that will only be used for the BBQ).
Lightly coat salmon with olive oil (about 1/8” high on cookie sheet)
Squeeze generous amount of fresh lemon (one lemon).
Season with garlic salt and freshly ground pepper.
Brush on about 1/3 cup of teriyaki sauce on top of the salmon.
Slice a lemon and and place on salmon too.
Leave the foil edges up but don't seal them.
Heat grill on high; then put pan on grill and reduce to the lowest temperature setting
Cook for about 20 minutes. The salmon will flake when done.
Strawberry Shortcake
Berries -Wash and then cut strawberries. Place into a bowl and add a small amount of sugar to draw out the juices. Whip some whip cream add a small amout of icing sugar to sweeten and then add flavouring -vanilla or an orange liquor.
To make the shortcakes I use my favourite scone recipe.
Ingredients-
2 cups all purpose flour
1/4 cup plus 2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon plus 1 teaspoon grated lemon peel
1 1/4 cups whipping cream
Preheat oven to 425°F.
Mix 2 cups flour, 1/4 cup sugar, 1 tablespoon baking powder and 1/2 teaspoon salt in large bowl. Stir in 1 tablespoon lemon peel. Add whipping cream and stir just until dough forms. Turn dough out onto lightly floured surface. Knead gently just until dough holds together. Form the dough with your hands into 10-inch-diameter, 1/2-inch-thick round.
Cut into 12 wedges or use a biscuit cutter.
Transfer biscuits to large baking sheet, spacing evenly.
Bake scones until light golden brown, about 15 minutes.
Transfer to rack and cool completely. Slice each one.
Use a plate and put the bottom layer on the plate. Add strawberries, some whipping cream and then the top of the biscuit. Add a small amount of whipping cream more and the top with an unsliced berry!
the Summer of Grilling - Babyback ribs
I am so excited that summer is here and I am really excited about the new BBQ I bought.
After shopping at a lot of stores in Vancouver we ended up at Johnstone's in North Vancouver. We bought one of their cheapest models.
After shopping at a lot of stores in Vancouver we ended up at Johnstone's in North Vancouver. We bought one of their cheapest models.
I bought a Broil King Crown 40 it has 44,000 BTUs and a 10,000 BTU side burner.
My first BBQ menu was Alton Brown's ribs, corn, buns, salad and a pineapple blueberry cobbler. All recipes follow!
I was watching Food Network on their Ask the Food Network show and saw this great ribs recipe.
Alton Brown's Babyback Ribs
http://www.foodnetwork.com/recipes/alton-brown/backyard-baby-back-ribs-recipe/index.html
Alton Brown's Babyback Ribs
http://www.foodnetwork.com/recipes/alton-brown/backyard-baby-back-ribs-recipe/index.html
Ingredients
2 full racks/slabs (about 4 1/2 pounds) baby back pork ribs
Kosher salt
6 tablespoons Rub Number Nine, recipe follows
1/2 cup orange juice (not fresh squeezed)
1/2 cup margarita mix
1/3 cup honey
1/3 cup ketchup
1 tablespoon Worcestershire sauce
1/8 teaspoon cayenne pepper
Directions
Place each rib rack on a sheet of extra-wide, heavy-duty aluminum foil. (The foil should be 4 inches longer than the ribs on either end.) Season racks liberally with kosher salt and sprinkle each rack with 3 tablespoons of the rub. Turn the ribs, meat side down, and tightly seal each foil pouch. Place on a half sheet pan and refrigerate overnight.
The next day, heat the oven to 250 degrees F.
Combine the orange juice and margarita mix in a liquid measuring cup. Open 1 end of each pouch and evenly divide the liquid between the 2 pouches. Reseal the pouches and place the sheet pan in the oven for 2 hours. Remove the ribs from the oven, carefully open 1 end of each pouch and pour the braising liquid into a heatproof measuring cup. Reseal the pouches and place them and the measuring cup of liquid into the refrigerator for up to 8 hours.
The fat in the braising liquid will have solidified on the top and can be removed at this time. Transfer the liquid to a small saucepan and add the honey, ketchup, Worcestershire sauce and cayenne pepper. Whisk to combine. Set over medium high heat and reduce to a glaze, approximately 10 minutes.
Set a gas grill to medium-high and allow to heat for 10 minutes. Cut each slab in half and place them on the grill, flesh side down, close the lid and decrease the heat to medium. Leave alone for 3 minutes. Flip and cook for another 3 minutes. Flip and cook for 3 minutes on each side 1 more time or until each rib has a nice char. Remove the ribs from the grill to a cutting board. and cut into 2 rib portions, using kitchen shears. Add the ribs and half the glaze to a large serving bowl and toss to thoroughly coat. Serve the remaining glaze on the side.
Rub Number Nine:
1 1/4 cups dark brown sugar
3/4 cup chili powder
1/4 cup garlic powder
2 tablespoons ground thyme
1 tablespoon cayenne pepper
1 tablespoon allspice
Place all of the ingredients in an airtight container and shake to combine. Store for up to 3 months.
Yield: about 2 1/2 cups
It will be hit at your next BBQ quaranteed! It was at mine.
2 full racks/slabs (about 4 1/2 pounds) baby back pork ribs
Kosher salt
6 tablespoons Rub Number Nine, recipe follows
1/2 cup orange juice (not fresh squeezed)
1/2 cup margarita mix
1/3 cup honey
1/3 cup ketchup
1 tablespoon Worcestershire sauce
1/8 teaspoon cayenne pepper
Directions
Place each rib rack on a sheet of extra-wide, heavy-duty aluminum foil. (The foil should be 4 inches longer than the ribs on either end.) Season racks liberally with kosher salt and sprinkle each rack with 3 tablespoons of the rub. Turn the ribs, meat side down, and tightly seal each foil pouch. Place on a half sheet pan and refrigerate overnight.
The next day, heat the oven to 250 degrees F.
Combine the orange juice and margarita mix in a liquid measuring cup. Open 1 end of each pouch and evenly divide the liquid between the 2 pouches. Reseal the pouches and place the sheet pan in the oven for 2 hours. Remove the ribs from the oven, carefully open 1 end of each pouch and pour the braising liquid into a heatproof measuring cup. Reseal the pouches and place them and the measuring cup of liquid into the refrigerator for up to 8 hours.
The fat in the braising liquid will have solidified on the top and can be removed at this time. Transfer the liquid to a small saucepan and add the honey, ketchup, Worcestershire sauce and cayenne pepper. Whisk to combine. Set over medium high heat and reduce to a glaze, approximately 10 minutes.
Set a gas grill to medium-high and allow to heat for 10 minutes. Cut each slab in half and place them on the grill, flesh side down, close the lid and decrease the heat to medium. Leave alone for 3 minutes. Flip and cook for another 3 minutes. Flip and cook for 3 minutes on each side 1 more time or until each rib has a nice char. Remove the ribs from the grill to a cutting board. and cut into 2 rib portions, using kitchen shears. Add the ribs and half the glaze to a large serving bowl and toss to thoroughly coat. Serve the remaining glaze on the side.
Rub Number Nine:
1 1/4 cups dark brown sugar
3/4 cup chili powder
1/4 cup garlic powder
2 tablespoons ground thyme
1 tablespoon cayenne pepper
1 tablespoon allspice
Place all of the ingredients in an airtight container and shake to combine. Store for up to 3 months.
Yield: about 2 1/2 cups
It will be hit at your next BBQ quaranteed! It was at mine.
I adapted the recipe (I'd used fresh pineapple) I grew up loving from the Better Homes and Garden Cookbook. I use cinnamon and nutmeg on the topping.
Peach-a-berry Cobbler
http://www.bhg.com/recipe/cobbler/peach-a-berry-cobbler/
Ingredients
1 cup all-purpose flour
1/2 cup granulated sugar
1-1/2 teaspoons baking powder
1/2 cup milk
1/4 cup butter or margarine, softened
1/4 cup packed brown sugar
1 tablespoon cornstarch
1/2 cup cold water
3 cups sliced fresh peaches
1 cup fresh blueberries
1 tablespoon butter
1 tablespoon lemon juice
2 tablespoons coarse granulated sugar
1/4 teaspoon ground nutmeg or cinnamon
Vanilla ice cream
Directions
1. For topping, stir together flour, the 1/2 cup granulated sugar, and the baking powder. Add milk and the 1/4 cup butter or margarine all at once. Stir until smooth; set aside.
2. For filling, in a medium saucepan stir together brown sugar and cornstarch; stir in water. Add peaches and blueberries. Cook and stir over medium heat until thickened and bubbly. Add the 1 tablespoon butter or margarine and the lemon juice; stir until butter melts. Pour into an ungreased 1-1/2-quart casserole. Spoon topping in mounds over hot filling; spread evenly over filling. Sprinkle with a mixture of the 2 tablespoons coarse sugar and the nutmeg or cinnamon. Place on a shallow baking pan in oven.
3. Bake cobbler in a 350 degree F. oven about 35 minutes or until bubbly and a toothpick inserted into topper comes out clean. Serve warm with ice cream, if desired. Makes 6 servings.
http://www.bhg.com/recipe/cobbler/peach-a-berry-cobbler/
Ingredients
1 cup all-purpose flour
1/2 cup granulated sugar
1-1/2 teaspoons baking powder
1/2 cup milk
1/4 cup butter or margarine, softened
1/4 cup packed brown sugar
1 tablespoon cornstarch
1/2 cup cold water
3 cups sliced fresh peaches
1 cup fresh blueberries
1 tablespoon butter
1 tablespoon lemon juice
2 tablespoons coarse granulated sugar
1/4 teaspoon ground nutmeg or cinnamon
Vanilla ice cream
Directions
1. For topping, stir together flour, the 1/2 cup granulated sugar, and the baking powder. Add milk and the 1/4 cup butter or margarine all at once. Stir until smooth; set aside.
2. For filling, in a medium saucepan stir together brown sugar and cornstarch; stir in water. Add peaches and blueberries. Cook and stir over medium heat until thickened and bubbly. Add the 1 tablespoon butter or margarine and the lemon juice; stir until butter melts. Pour into an ungreased 1-1/2-quart casserole. Spoon topping in mounds over hot filling; spread evenly over filling. Sprinkle with a mixture of the 2 tablespoons coarse sugar and the nutmeg or cinnamon. Place on a shallow baking pan in oven.
3. Bake cobbler in a 350 degree F. oven about 35 minutes or until bubbly and a toothpick inserted into topper comes out clean. Serve warm with ice cream, if desired. Makes 6 servings.
Saturday, May 16, 2009
Our first Tulip garden
My plan for the view from my window (I call it the garden view) this spring was to have lots of pink tulips. Well first the mini daffodils came up and then finally (spring was late this year here in BC) lots of pink tulips!I would also like to introduce you to my garden gnome.
Any suggestions for a name for him?
Tiling the kitchen
On Easter long-weekend my friend Jennifer and I tiled the baking kitchen.
I think it looks pretty good!
We cut the tiles and hung the tiles and then the second day we grouted.
I think it looks pretty good!
We cut the tiles and hung the tiles and then the second day we grouted.
Sunday, January 4, 2009
Wild animals in the snow!
Yesterday, in the evening, while in living room Louise and mom spotted a cayote walking along our street.
I didn't believe them at first but I went to the window and saw a cayote walking along Commercial Street past our house walking in a southward direction.
Mom has said that she has heard him (or her) howling at night in the past.
This morning as we were walking to church (still no where to park on the street due to the snow) and as we opened the gate to the street we saw new footprints! Our cayote made a visit sometime overnight!
Did I mention we had MORE snow today?!
The forecast was for rain but a cold East wind blew us another 2 inches or more of snow! Roger's car (after Louise clearing it again today) is under a blanket of white stuff hopefully for the last time!
I didn't believe them at first but I went to the window and saw a cayote walking along Commercial Street past our house walking in a southward direction.
Mom has said that she has heard him (or her) howling at night in the past.
This morning as we were walking to church (still no where to park on the street due to the snow) and as we opened the gate to the street we saw new footprints! Our cayote made a visit sometime overnight!
Did I mention we had MORE snow today?!
The forecast was for rain but a cold East wind blew us another 2 inches or more of snow! Roger's car (after Louise clearing it again today) is under a blanket of white stuff hopefully for the last time!
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