Rub Mixture Ingredients
1/4 cup sweet paprika
1/2 cup brown sugar
1 tablespoon black pepper
1 tablespoon garlic powder
2 teaspoons ground cumin
2 teaspoons dried onion
2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon dry mustard
1/2 teaspoon celery seed
1/2 teaspoon dried oregano
2 St. Louis-cut or spare rib racks, about 2 lbs
Peach BBQ sauce, recipe below
Mix all the rub ingredients together and coat the ribs all over with the mixture. Place the ribs in a baking dish, cover the dish with foil and refrigerate overnight.
Preheat the oven to 250°F. Place the foil covered baking dish with the ribs in the oven and roast for about 2 1/2 hours, or until the meat is tender but not falling off the bone. The ribs will finish cooking on the grill.
When the ribs are done baking, heat the grill to medium-high. Oil the grill rack.
Brush the ribs with BBQ sauce and place them on the grill. Grill the ribs, basting with more BBQ sauce and turning occasionally, until they begin to char, about 5 to 6 minutes.
Cut into serving pieces and serve with additional BBQ sauce for dipping.
Georgia Peach Barbecue Sauce
Yields about 4 cups.
4 ripe peaches, peeled and chopped
1/2 cup firmly packed brown sugar
Half an onion finely chopped
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
1/3 cup cider vinegar
One bottle tomato ketchup (about 31 oz.)
2 tablespoons Worcestershire sauce
¼ cup honey
2 tablespoons butter, cubed and well chilled
In a medium saucepan, combine all the ingredients except the butter. Bring to a boil, stirring to dissolve the sugar.
Reduce the heat and simmer, covered with the lid ajar, for 60-90 minutes until the sauce thickens, stirring occasionally.
Remove the pot from the heat and puree the sauce with an immersion blender.
Return the pan to the heat. With a whisk, blend in the butter cubes, a couple at a time, until incorporated. Cool and then refrigerate the sauce.
Sauce freezes well.
2 cups unbleached self-rising flour
1/4 cup cold unsalted butter, diced
3/4 cup (6 ounces) cold milk or buttermilk
2 scallions, minced
1 jalapeno pepper, seeded and diced
1 ½ cups Mexican blend shredded cheese
2 tablespoons butter
Preheat the oven to 350 degrees F. Butter an 8 inch round baking pan.
Place the flour in a bowl. Work in the butter with a pastry cutter just until the crumbs are the size of large peas.
Add the milk, and stir until the mixture holds together and leaves the sides of the bowl, adding more milk if needed.
Scoop the dough onto a well-floured surface, and fold it over on itself several times, using more flour as needed to prevent sticking.
Roll the dough into a 12 x 8 inch rectangle.
Sprinkle the dough with the shredded cheese and then with the scallions and jalapeno peppers.
Roll the dough up, jelly roll style, from the 8 inch side into an 8 inch log.
With a sharp knife, cut the biscuits into 1 inch pieces for a total of 8 rolls.
Arrange the rolls in the prepared baking pan. Dot the rolls with butter and place in the oven.
Bake for about 30 minutes until golden brown.
Summer Macaroni Salad
8 oz elbow macaroni
2 celery stalks, finely diced
1/2 onion finely diced
1/2 red bell pepper finely diced
1/4 cup chopped scallions
1/4 cup diced bread & butter pickles
1/4 cup minced fresh parsley
1/2 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon Dijon mustard
Pinch black pepper
Make the dressing by combining the ingredients in a serving bowl and set aside while you cook the macaroni.
Cook the pasta al dente in boiling salted water, drain and add the pasta to the dressing while the pasta is warm.
Add the chopped vegetables and mix well. Add salt to taste, but I find this type of salad doesn’t need extra salt because the mayonnaise, pasta cooked in salted water and seasonings add enough.
Cover the salad and chill the salad for several hours before serving.
Italian Fried Peppers
6-8 Italian frying peppers
2 tablespoons extra virgin olive oil
1 garlic clove smashed and cut in half
1 teaspoon dried Italian seasoning.
Pinch of salt and pepper
Heat oil and garlic in a small saute pan. Lower the heat and add the whole peppers.
Sprinkle with the Italian seasoning, salt and pepper. Saute slowly until lightly brown on all sides.
Serve at room temperature.
Tomato Basil Salad
1 pint miniature (Juliet) plum tomatoes or grape tomatoes
½ cup sliced fresh basil
¼ cup Italian vinaigrette
Salt and pepper to taste
Combine all the ingredients in a serving bowl. Leave at room temperature several hours before serving.
1 lb fresh blueberries (3 cups)
2 tablespoons cornstarch or other pie thickener
1 tablespoon finely grated fresh lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup plus 1 teaspoon sugar
1 (9-inch) refrigerated pie dough (from a 15-oz package)
1 tablespoon cold unsalted butter, cut into pieces
1 large egg, lightly beaten
Whipped cream or frozen yogurt, optional
Put an oven rack in the middle position and preheat the oven to 425°F. Line a large baking sheet with parchment paper.
Stir together blueberries, cornstarch, zest, juice, cinnamon, salt and 1/2 cup sugar in a large bowl until combined.
Unwrap the pie dough and unfold onto the prepared baking sheet.
Spoon the blueberry mixture onto the center of the dough, leaving a 1 1/2-inch border around the edge.
Fold the edges of dough over 1 inch of the blueberry mixture, pleating the dough as you move around the filling.
Dot the blueberry filling with butter pieces.
Lightly brush the pastry with some of the beaten egg and sprinkle with the remaining teaspoon sugar.
Bake until the blueberry filling is bubbling and the pastry is golden, 25 to 30 minutes.
Cool slightly on the baking sheet on a wire rack. Serve the warm galette with a spoonful of whipped cream or frozen yogurt.