An All-American summertime treat for the whole family to enjoy
FOURTH OF JULY MENU
Maple-Mustard Glazed Spareribs*
(*Recipes courtesy of the National Pork Producers
Council)
**Recipes courtesy of Ann Hall Every, CCP
Maple-Mustard Glazed Spareribs
8 pounds pork spareribs
1 teaspoon sea salt
1 teaspoon mixed pickling spices
2 small onions, coarsely chopped
4 teaspoons vegetable oil
1 cup maple syrup
½ cup vinegar
4 tablespoons water
2 tablespoon Dijon style mustard
½ teaspoon salt
½ teaspoon freshly ground pepper
Sprinkle spareribs with 1 teaspoon salt. Tie pickling spices in several thicknesses of cheesecloth to make a "bouquet garni"; set aside. For the glaze, in a 3 quart size saucepan, cook onion in hot oil until tender. Add the bouquet garni. Stir in syrup, vinegar, water, mustard, dash salt and pepper. Simmer 20 minutes. Remove bouquet garni and discard.
Make a foil drip pan out of silver foil wrap (or use a purchased foil pan) and place in the center of the barbecue grill . Arrange slow burning coals on both sides of the drip pan. Place ribs on the grill surface directly over the drip pan and lower the grill hood. Grill ribs about 1 ½ hours, turning once. You may need to repeat this procedure due to the quantity of spareribs or use your neighbor's grill. Yield: 8 servings
1 3lb. Head of green cabbage, cored and shredded
4 carrots, pared and shredded
½ cup mayonnaise
½ cup sour cream
3 Tablespoons lemon juice
2 teaspoons dry mustard
1 teaspoon celery seed
Salt and black pepper, to taste
In a large mixing bowl, toss together cabbage and carrots. In a small bowl, stir together remaining ingredients to blend well. Taste for seasoning and adjust if necessary. Pour half of the dressing over slaw mixture and toss well, add remaining dressing and toss again. Cover and refrigerate for several hours. Stir occasionally while slaw is chilling. Yield: 8 servings
20 Red skinned new potatoes, scrubbed and dried
2 Tablespoons sea salt or kosher salt
½ cup Extra Virgin Olive Oil
5 cloves garlic, peeled and thinly sliced
5 scallions, trimmed, cut into ¼-inch rounds
Salt & black pepper, to taste
1 cup fresh mint leaves, coarsely chopped
Bring a large pot of water to a boil; add salt and potatoes. Cook until potatoes are tender to a fork and not mushy. Drain potatoes into a colander and let sit until cool enough to handle but still warm.
In the meantime, heat olive oil in a small saucepan and when hot, add thinly sliced garlic and let cook until garlic fragrance is emitted. Turn off heat and allow oil to cool slightly. Remove garlic slices and finely chop.
While potatoes are still warm but cool enough to handle, cut each potato into halves or quarters, depending on the size and place in a large mixing bowl. Season with salt and black pepper. Add garlic flavored oil, half at a time to coat the potatoes. Add the minced garlic, scallions and mint; toss well to combine. Taste for seasoning and adjust if necessary. Cover and leave at room temperature until serving time. Yield: 8 servings
1 large eggplant
3 green summer squash
3 yellow summer squash
3 large Vidalia onions
3 small heads Radicchio, halved
5 Fresh Plum Italian Tomatoes, halved
4 large Portabello mushrooms, stem removed and caps sliced 1-inch thick
½ cup (or more if needed) Extra Virgin Olive Oil
¼ cup Balsamic Vinegar
2 teaspoon sdried Oregano
Salt & Black Pepper
Zest of two lemons for garnish
1. Slice eggplant, squash, and onion, into ½-inch thick slices. In a large roasting pan combine vegetables with tomato and radicchio halves, and mushroom slices.
2. Combine olive oil, vinegar, oregano and salt & pepper in a small bowl. Begin drizzling oil mixture over vegetables, tossing to coat well. You may need more or less depending on the amount of vegetables you are grilling.
3. Place vegetables cut side down on a medium-hot grill for approximately 5 minutes on each side. Grilling time will depend on the temperature of your grill.
4. Continue grilling, turning vegetables to avoid too much charring. As vegetables are grilled to your liking, remove them to a large serving platter.
5. Taste grilled vegetables and adjust seasoning with salt & pepper and additional Extra Virgin Olive oil if needed. Sprinkle lemon zest over all vegetables and serve.
An easy way to make this recipe....
1. Purchase a commercial brand of corn bread mix (such as "Jiffy" available in all supermarkets)
2. Follow package directions and add to the corn bread batter, one of the following choices of peppers in a quantity to fit your taste:
a. freshly ground black pepper
b. Jalapeño pepper, finely chopped (remove seeds)
c. dried red pepper flakes
3. Bake as directed on the package.
Copyright © 2006 Ann Hall Every, CCP
