Summertime, and the livin is easy..

Anathema · 18-May-04, 04:45 AM

Ah, what a lovely time of year this is! The weather is getting warmer and more beautiful, flowers are blooming, birds are chirping, and bees are buzzing. In addition to the emergence of all of the beauties of nature, come the beauties of human life. Young children are out playing and enjoying the sun, women don their pretty spring and summer dresses (or tank tops and shorts, if that is the preference), and many men bust out their barbeque grills. And what a great time of year it is to enjoy tasty food! So, I’ve got a few recipes to start the week off (sort of, as it is Tuesday) on a sweet note.

Applewood Smoked Pork Ribs with Red Chile Glaze

Prep Time: 15 Minutes

Cook Time: 40 Minutes

Yield: 4 Servings

Ingredients:

6 pounds pork baby back ribs
1 yellow onion, peeled and coarsely chopped
4 green jalapeno chiles, stemmed, seeded, and coarsely chopped
12 black peppercorns
1 bay leaf
1 tablespoon cumin seeds
Applewood chips (available at most home barbecue centers)
Red Chile Glaze, recipe follows

Prepare the ribs by removing the thin, white skin-like membrane on the inside of the rib surface if still present (or have your butcher do it for you). Make small slashes, using the point of a very sharp knife, between the ribs without cutting all the way through. Reserve the ribs.

Combine the onion, chiles, and seasonings in a deep stockpot and add water to fill 1/2 full. Bring to a boil over medium heat and add the ribs when the water first reaches the boil. Lower the heat and cook at a simmer for 10 to 15 minutes, depending upon the rib size, or until the ribs are soft and cooked half way through.

Prepare the grill to medium high temperature and prepare the wood chips according to the manufacturer's instructions. Introduce the wood chips to the fire prior to the ribs entering the grill. While the grill is the best method to use for preparing the ribs, the oven may also be used to bake the ribs, however, the applewood chips should not be used in the oven! Preheat the oven to 375 degrees F, place the ribs in an oven proof baking pan, and place them in the center of the oven, liberally basting with the Red Chile Glaze. Bake for a total of 25 to 30 minutes, turning the ribs over half way through the baking process and basting with additional sauce.

Place the ribs on the grill and liberally baste with the Red Chile Glaze, prepared ahead of time. Continue to cook of the grill for 8 to 10 minutes per side or until the ribs are very soft and flexible. Remove from the heat and serve accompanied by the glaze, red beans, and the vegetable of your choice.

Red Chile Glaze

1 cup pineapple juice
2 tablespoons cornstarch
3/4 cup brown sugar
1 teaspoons salt
3/4 cup rice wine vinegar
2 tablespoon ketchup
2 red serrano chiles, roasted, peeled, stemmed, seeded (reserve seeds), and finely chopped

Combine cornstarch and juice and mix until smooth. Place into a saucepan with the remaining ingredients and cook over medium high heat until mixture thickens. Add seeds from the chiles, and if it gets too thick, add water water.

Note: You may want to add more vinegar or juice depending on how sweet or sour you like things. Keep covered in the refrigerator for up to a week.

Yield: 4 cups

Old-Fashioned Potato Salad

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Yield: 4 to 6 Servings

Ingredients:

2 pounds equal-sized boiling potatoes
3 tablespoons cider vinegar
1 teaspoon salt
3/4 cup chopped celery
1/2 cup chopped white onion
3 large hard-boiled eggs, chopped
1 cup mayonnaise
Salt and freshly ground black pepper

Cover potatoes with salted cold water by 2 inches in a 3-quart saucepan and simmer uncovered until just tender, 15 to 25 minutes, depending on size of potatoes. Drain in a colander and cool slightly.

While potatoes are simmering, whisk together vinegar and salt in a large bowl until salt is dissolved.

When potatoes are just cool enough to handle, peel potatoes and cut into 1-inch pieces, adding to vinegar mixture as cut, and toss gently with rubber spatula to combine. Let cool to room temperature, then add remaining ingredients and salt and pepper to taste and stir gently to combine. Serve at room temperature or chilled.

Mango Strawberry Snow Cones

Prep Time: 10 Minutes

Yield: 4 Servings

Ingredients:

2 mangoes, peeled and chopped
1 pint strawberries, hulled and sliced
1 lime juiced, plus wedges for garnish
8 cups ice
Mint leaves, for garnish

Put the mangoes and strawberries into a blender or food processor. Squeeze in the lime juice and puree.

Crush ice in a food processor or blender until it is very fine, like snow. Pile the crushed ice into dessert dishes; pour the fruit puree over until you can't see any more white. Garnish with lime wedges and mint; serve immediately.

That’s all, folks!! See you tomorrow. ^_^

IronSerif · 18-May-04, 07:22 PM

Pork ribs and snow cones....can't go wrong with that combo. Now I'm hungry

godfoot · 18-May-04, 07:26 PM

Mmmmmmm, made my mouth water just reading that post..... nice one Ana!

"Bacon is goooood, porkchops are goooooood!" - Vincent Vega......Pulp Fiction

ÃœBER<>POOP · 18-May-04, 07:29 PM

Mmmm. Food...
If there has been one thing i've been sucessful at, it's eating. Sounds good, but stop tempting the fat guy. it isn't nice.

DuplexEmotions · 18-May-04, 07:47 PM

I"ll share a recipie with you all, since you seem to like this sort of thing

Crushed Ice

Ingredients:

Cubed ice
Hammer
Plastic bags (3)

Place cubes of ice in the first bag, keeping air out. Place this bag in the second bag, again sealing pushing air out. Follow with the third bag. Take hammer (a mallet also works) and crush ice liberally. Serve cold.

Higgs · 18-May-04, 10:36 PM

Quote:

Originally Posted by DuplexEmotions


	I"ll share a recipie with you all, since you seem to like this sort of thing Crushed Ice Ingredients: Cubed ice Hammer Plastic bags (3) Place cubes of ice in the first bag, keeping air out. Place this bag in the second bag, again sealing pushing air out. Follow with the third bag. Take hammer (a mallet also works) and crush ice liberally. Serve cold.

That sure is quite a complex recipe.

DuplexEmotions · 18-May-04, 11:49 PM

you'd be suprised how many people have to use inferior, store bought crushed ice because they lack the knowledge or patience to make it themselves.

spyrius · 18-May-04, 11:55 PM

Quote:

Originally Posted by godfoot


	"Bacon is goooood, porkchops are goooooood!" - Vincent Vega......Pulp Fiction

"Sewer rat may taste like pumpkin pie, but I'll never know, 'cause I wouldn't eat the filthy mother******." - Jules Winnfield, Pulp Fiction

That is, quite possibly, my single favorite quotation.

Erad · 19-May-04, 12:05 AM

Quote:

Originally Posted by DuplexEmotions


	you'd be suprised how many people have to use inferior, store bought crushed ice because they lack the knowledge or patience to make it themselves.

They don't go to the stores to buy ice because they don't know how to crush ice; they go to stores to buy ice because either their fridge doesn't make ice or they ran out of it.

DuplexEmotions · 19-May-04, 12:37 AM

Quote:

Originally Posted by ERAD


	They don't go to the stores to buy ice because they don't know how to crush ice; they go to stores to buy ice because either their fridge doesn't make ice or they ran out of it.

I think you missed the whole point of the joke, how I was making fun of people who buy simple items that are easy to make instead of making it themselves: i.e. buying beef jerky for a high price when you can make it yourself for far cheaper and it'll taste better, too.

Kinda went with the recipe thing, sorry if I was too vague.

18-May-04, 04:45 AM		#1 (permalink)
Anathema Apex Tech Demi-God	Summertime, and the livin is easy.. Ah, what a lovely time of year this is! The weather is getting warmer and more beautiful, flowers are blooming, birds are chirping, and bees are buzzing. In addition to the emergence of all of the beauties of nature, come the beauties of human life. Young children are out playing and enjoying the sun, women don their pretty spring and summer dresses (or tank tops and shorts, if that is the preference), and many men bust out their barbeque grills. And what a great time of year it is to enjoy tasty food! So, I’ve got a few recipes to start the week off (sort of, as it is Tuesday) on a sweet note. Applewood Smoked Pork Ribs with Red Chile Glaze Prep Time: 15 Minutes Cook Time: 40 Minutes Yield: 4 Servings *Ingredients:* 6 pounds pork baby back ribs 1 yellow onion, peeled and coarsely chopped 4 green jalapeno chiles, stemmed, seeded, and coarsely chopped 12 black peppercorns 1 bay leaf 1 tablespoon cumin seeds Applewood chips (available at most home barbecue centers) Red Chile Glaze, recipe follows Prepare the ribs by removing the thin, white skin-like membrane on the inside of the rib surface if still present (or have your butcher do it for you). Make small slashes, using the point of a very sharp knife, between the ribs without cutting all the way through. Reserve the ribs. Combine the onion, chiles, and seasonings in a deep stockpot and add water to fill 1/2 full. Bring to a boil over medium heat and add the ribs when the water first reaches the boil. Lower the heat and cook at a simmer for 10 to 15 minutes, depending upon the rib size, or until the ribs are soft and cooked half way through. Prepare the grill to medium high temperature and prepare the wood chips according to the manufacturer's instructions. Introduce the wood chips to the fire prior to the ribs entering the grill. While the grill is the best method to use for preparing the ribs, the oven may also be used to bake the ribs, however, the applewood chips should not be used in the oven! Preheat the oven to 375 degrees F, place the ribs in an oven proof baking pan, and place them in the center of the oven, liberally basting with the Red Chile Glaze. Bake for a total of 25 to 30 minutes, turning the ribs over half way through the baking process and basting with additional sauce. Place the ribs on the grill and liberally baste with the Red Chile Glaze, prepared ahead of time. Continue to cook of the grill for 8 to 10 minutes per side or until the ribs are very soft and flexible. Remove from the heat and serve accompanied by the glaze, red beans, and the vegetable of your choice. Red Chile Glaze 1 cup pineapple juice 2 tablespoons cornstarch 3/4 cup brown sugar 1 teaspoons salt 3/4 cup rice wine vinegar 2 tablespoon ketchup 2 red serrano chiles, roasted, peeled, stemmed, seeded (reserve seeds), and finely chopped Combine cornstarch and juice and mix until smooth. Place into a saucepan with the remaining ingredients and cook over medium high heat until mixture thickens. Add seeds from the chiles, and if it gets too thick, add water water. Note: You may want to add more vinegar or juice depending on how sweet or sour you like things. Keep covered in the refrigerator for up to a week. Yield: 4 cups Old-Fashioned Potato Salad Prep Time: 15 Minutes Cook Time: 30 Minutes Yield: 4 to 6 Servings Ingredients: 2 pounds equal-sized boiling potatoes 3 tablespoons cider vinegar 1 teaspoon salt 3/4 cup chopped celery 1/2 cup chopped white onion 3 large hard-boiled eggs, chopped 1 cup mayonnaise Salt and freshly ground black pepper Cover potatoes with salted cold water by 2 inches in a 3-quart saucepan and simmer uncovered until just tender, 15 to 25 minutes, depending on size of potatoes. Drain in a colander and cool slightly. While potatoes are simmering, whisk together vinegar and salt in a large bowl until salt is dissolved. When potatoes are just cool enough to handle, peel potatoes and cut into 1-inch pieces, adding to vinegar mixture as cut, and toss gently with rubber spatula to combine. Let cool to room temperature, then add remaining ingredients and salt and pepper to taste and stir gently to combine. Serve at room temperature or chilled. Mango Strawberry Snow Cones Prep Time: 10 Minutes Yield: 4 Servings Ingredients: 2 mangoes, peeled and chopped 1 pint strawberries, hulled and sliced 1 lime juiced, plus wedges for garnish 8 cups ice Mint leaves, for garnish Put the mangoes and strawberries into a blender or food processor. Squeeze in the lime juice and puree. Crush ice in a food processor or blender until it is very fine, like snow. Pile the crushed ice into dessert dishes; pour the fruit puree over until you can't see any more white. Garnish with lime wedges and mint; serve immediately. That’s all, folks!! See you tomorrow. ^_^

18-May-04, 07:29 PM		#4 (permalink)
ÃœBER<>POOP Apex Tech Fanatic	Mmmmmm. Mmmm. Food... If there has been one thing i've been sucessful at, it's eating. Sounds good, but stop tempting the fat guy. it isn't nice.

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18-May-04, 07:22 PM		#2 (permalink)
IronSerif Lead Pimp Writer? Hell Yeah!	Pork ribs and snow cones....can't go wrong with that combo. Now I'm hungry

18-May-04, 07:26 PM		#3 (permalink)
godfoot A George Orwell fan...sorta	Mmmmmmm, made my mouth water just reading that post..... nice one Ana! "Bacon is goooood, porkchops are goooooood!" - Vincent Vega......Pulp Fiction

18-May-04, 07:47 PM		#5 (permalink)
DuplexEmotions Bi P-Hoe-lar	I"ll share a recipie with you all, since you seem to like this sort of thing Crushed Ice Ingredients: Cubed ice Hammer Plastic bags (3) Place cubes of ice in the first bag, keeping air out. Place this bag in the second bag, again sealing pushing air out. Follow with the third bag. Take hammer (a mallet also works) and crush ice liberally. Serve cold.

18-May-04, 11:49 PM		#7 (permalink)
DuplexEmotions Bi P-Hoe-lar	you'd be suprised how many people have to use inferior, store bought crushed ice because they lack the knowledge or patience to make it themselves.