Wednesday, May 31, 2006
Hi everyone! I though it was about time we had a side dish to enjoy with all these meals...
Sour Cream & Dill Potato Salad
About 2 pounds red potatoes, washed and diced into 1-inch cubes
1 cup chopped celery (about 5 stalks)
1/2 chopped onion (about 1/2 of a medium-sized onion)
1 tablespoon vinegar (preferably cider vinegar)
1-2 tablespoons vegetable oil
2 whole cloves garlic, minced
1/4 teaspoon salt (plus 1 tablespoon, for the cooking)
1/4 teaspoon pepper (or more, to taste)
1/2 teaspoon dried dill weed (or 1 tablespoon fresh dill weed, chopped)
3/4 cup sour cream (almost 1 full 8-ounce container)
Put the potato cubes into a large pot; fill the pot with enough water to cover potatoes by at least 1 inch. Add 1 tablespoon salt to the water. Bring the water to a boil, then reduce heat to medium-low and cover the pot. Allow to simmer for 8 minutes.
Meanwhile, combine the remaining ingredients in a large bowl. Cover and refrigerate.
After 8 minutes, check the potatoes for doneness by inserting a toothpick into one of the pieces. There should be some resistance, but the potatoes should NOT fall apart (you want them to remain a little bit crunchy). If the potatoes aren't done yet, continue to simmer them for another 2-3 minutes. When done, drain the potatoes (in a collander or strainer) and rinse with cool water. Leave the potatoes in the collander to drain/cool, about 10 minutes.
Add the potatoes to the bowl of dressing mixture. Use a rubber spatula to stir and thoroughly combine. Cover the bowl, and refrigerate for at least a couple of hours, to allow the flavors to blend.
Serve cold, with a sprig of fresh dill weed or parsley for garnish. Serves 4 to 6 as a side dish.
Sour Cream & Dill Potato Salad
About 2 pounds red potatoes, washed and diced into 1-inch cubes
1 cup chopped celery (about 5 stalks)
1/2 chopped onion (about 1/2 of a medium-sized onion)
1 tablespoon vinegar (preferably cider vinegar)
1-2 tablespoons vegetable oil
2 whole cloves garlic, minced
1/4 teaspoon salt (plus 1 tablespoon, for the cooking)
1/4 teaspoon pepper (or more, to taste)
1/2 teaspoon dried dill weed (or 1 tablespoon fresh dill weed, chopped)
3/4 cup sour cream (almost 1 full 8-ounce container)
Put the potato cubes into a large pot; fill the pot with enough water to cover potatoes by at least 1 inch. Add 1 tablespoon salt to the water. Bring the water to a boil, then reduce heat to medium-low and cover the pot. Allow to simmer for 8 minutes.
Meanwhile, combine the remaining ingredients in a large bowl. Cover and refrigerate.
After 8 minutes, check the potatoes for doneness by inserting a toothpick into one of the pieces. There should be some resistance, but the potatoes should NOT fall apart (you want them to remain a little bit crunchy). If the potatoes aren't done yet, continue to simmer them for another 2-3 minutes. When done, drain the potatoes (in a collander or strainer) and rinse with cool water. Leave the potatoes in the collander to drain/cool, about 10 minutes.
Add the potatoes to the bowl of dressing mixture. Use a rubber spatula to stir and thoroughly combine. Cover the bowl, and refrigerate for at least a couple of hours, to allow the flavors to blend.
Serve cold, with a sprig of fresh dill weed or parsley for garnish. Serves 4 to 6 as a side dish.
Super Easy BBQ Sauce and Ribs
Sauce:1 bottle of sauce. I use kc masterpiece
1 fresh garlic
3 tsp brown sugar or honey
1 tsp soy sauce (optional)
1/2 small can crushed pineapple, remove juice.
In a bowl mix ingredients together. In a pot, boil the ribs for 15 minutes. Remove and put on baking sheet to cool.
Brush the ribs with the sauce. On a bbq grill, add the ribs and cook for 30-40 minutes, turning frequently and basting with sauce frequently.
If you wish to bake in oven, set oven to 325 degrees. Baste the ribs on the baking sheet with the sauce. Cover with foil. Bake for 40 minutes, turning ribs over every 10-15 minutes and basting with sauce.
contributed by Anaheimsportsfan (Yahoo!)
Sauce:1 bottle of sauce. I use kc masterpiece
1 fresh garlic
3 tsp brown sugar or honey
1 tsp soy sauce (optional)
1/2 small can crushed pineapple, remove juice.
In a bowl mix ingredients together. In a pot, boil the ribs for 15 minutes. Remove and put on baking sheet to cool.
Brush the ribs with the sauce. On a bbq grill, add the ribs and cook for 30-40 minutes, turning frequently and basting with sauce frequently.
If you wish to bake in oven, set oven to 325 degrees. Baste the ribs on the baking sheet with the sauce. Cover with foil. Bake for 40 minutes, turning ribs over every 10-15 minutes and basting with sauce.
contributed by Anaheimsportsfan (Yahoo!)
Here's a recipe of my own. Beef spare ribs are usually pretty inexpensive, and the meat is pretty tough unless you marinate them. This recipe results in ribs that are delicious, and so tender that they practically fall apart!
Buttermilk Beef Ribs
(a rack of beef ribs at the grocery store may weigh anywhere from 3 to 7 or 8 pounds, or more. Adjust as necessary. I use a 4-pound rack of ribs for this recipe. That amount may be easily multiplied. As for the coffee: I just use the leftover coffee from the pot I brewed in the morning!)
4-5 pound rack of beef ribs, cut into "half-racks"
1 pint (16 ounces) buttermilk. Please make sure to use the kind that has "active cultures"
3 TBS dark brown sugar
2 TBS cider vinegar
1/4 cup whiskey (optional)
1 TBS kosher salt
1 tsp whole peppercorns (or use ground pepper)
several cups of brewed coffee, as necessary, cooled to room temperature (de-caf can be used, if desired)
In a blender or processor, combine the buttermilk, brown sugar, vinegar, whiskey, salt and peppercorns. Mix on high speed until the peppercorns are broken up somewhat (maybe 20 seconds).
Place the rib "half-racks" in a high-sided roasting pan, or something similar. It doesn't matter if they overlap each other a little. If desired, a couple of gallon-sized zipper-lock bags can be used instead.
Pour the buttermilk mixture (half of the mixture per bag, if you're using the zip bag method) over the ribs.
Add enough of the coffee to the pan (or bags) to increase the volume of liquid so that the ribs are saturated. Don't worry about completely submerging the ribs in the liquid; that's next to impossible!
If using the pan method, cover the pan with plastic wrap, or foil. The bags can simply be zipped shut. Refrigerate the ribs for anywhere from 3 to 12 hours...overnight would be best. Flip the ribs in the pan every couple of hours (or simply shake the zipper bag).
Use paper towels to dry the ribs, and allow them to rest on a platter until you're ready to grill.
Light the grill, and allow it to come to medium-high heat. Liberally coat the ribs (both sides) with your favorite Rub Mix, or simply salt & pepper.
Grill for about 20-25 minutes, flipping the ribs every 5 minutes or so. If desired, your favorite barbecue sauce can be brushed on during the last 5 minutes.
Buttermilk Beef Ribs
(a rack of beef ribs at the grocery store may weigh anywhere from 3 to 7 or 8 pounds, or more. Adjust as necessary. I use a 4-pound rack of ribs for this recipe. That amount may be easily multiplied. As for the coffee: I just use the leftover coffee from the pot I brewed in the morning!)
4-5 pound rack of beef ribs, cut into "half-racks"
1 pint (16 ounces) buttermilk. Please make sure to use the kind that has "active cultures"
3 TBS dark brown sugar
2 TBS cider vinegar
1/4 cup whiskey (optional)
1 TBS kosher salt
1 tsp whole peppercorns (or use ground pepper)
several cups of brewed coffee, as necessary, cooled to room temperature (de-caf can be used, if desired)
In a blender or processor, combine the buttermilk, brown sugar, vinegar, whiskey, salt and peppercorns. Mix on high speed until the peppercorns are broken up somewhat (maybe 20 seconds).
Place the rib "half-racks" in a high-sided roasting pan, or something similar. It doesn't matter if they overlap each other a little. If desired, a couple of gallon-sized zipper-lock bags can be used instead.
Pour the buttermilk mixture (half of the mixture per bag, if you're using the zip bag method) over the ribs.
Add enough of the coffee to the pan (or bags) to increase the volume of liquid so that the ribs are saturated. Don't worry about completely submerging the ribs in the liquid; that's next to impossible!
If using the pan method, cover the pan with plastic wrap, or foil. The bags can simply be zipped shut. Refrigerate the ribs for anywhere from 3 to 12 hours...overnight would be best. Flip the ribs in the pan every couple of hours (or simply shake the zipper bag).
Use paper towels to dry the ribs, and allow them to rest on a platter until you're ready to grill.
Light the grill, and allow it to come to medium-high heat. Liberally coat the ribs (both sides) with your favorite Rub Mix, or simply salt & pepper.
Grill for about 20-25 minutes, flipping the ribs every 5 minutes or so. If desired, your favorite barbecue sauce can be brushed on during the last 5 minutes.
My First Contribution!
Looks like we've got things up and running now! Spolaw2001, a friend from over at Yahoo!, has kindly provided us with the recipe for Uncle Joe's BBQ Sauce (and it sounds good, doesn't it!?).
Also, I've added a direct Email Link in the "Links" section (on the left side of the page). That will make it alot easier for folks to send in their recipes.
I'll be back...happy posting!
Looks like we've got things up and running now! Spolaw2001, a friend from over at Yahoo!, has kindly provided us with the recipe for Uncle Joe's BBQ Sauce (and it sounds good, doesn't it!?).
Also, I've added a direct Email Link in the "Links" section (on the left side of the page). That will make it alot easier for folks to send in their recipes.
I'll be back...happy posting!
Uncle Joe's BBQ Sauce (contributed by Spolaw2001)
1 medium onion, grated or processed in food processor
3 garlic cloves, minced
2 Tbsp olive oil
2 8-oz cans of tomato sauce
1/2 c. vinegar
1/4 c. worcestershire sauce
1 Tbsp Louisiana hot sauce
1 1/2 Tbsp powdered mustard
1/2 tsp chili powder
1/2 tsp cayenne pepper
1/2 tsp salt
1/2 cup brown sugar, packed
1 cup Heinz catsup
1/2 lemon
Saute onion and garlic in olive oil. Add other ingredients, squeeze in the lemon juice (Uncle Joe threw in the lemon rind~I don't). Simmer about 20 minutes, stirred frequently. Makes about a quart of wonderful sauce~
1 medium onion, grated or processed in food processor
3 garlic cloves, minced
2 Tbsp olive oil
2 8-oz cans of tomato sauce
1/2 c. vinegar
1/4 c. worcestershire sauce
1 Tbsp Louisiana hot sauce
1 1/2 Tbsp powdered mustard
1/2 tsp chili powder
1/2 tsp cayenne pepper
1/2 tsp salt
1/2 cup brown sugar, packed
1 cup Heinz catsup
1/2 lemon
Saute onion and garlic in olive oil. Add other ingredients, squeeze in the lemon juice (Uncle Joe threw in the lemon rind~I don't). Simmer about 20 minutes, stirred frequently. Makes about a quart of wonderful sauce~
