Archives for posts with tag: summer

just in time for the labor day…otherwise known as national grill + drink with your friends + family day!

this baby back rib recipe is about as easy as it gets, and although it calls to finish them off in the oven under the broiler, there is no reason you can’t put them on a hot grill to get that extra added char. i was given the recipe from my friend linda, the farmers market fairy, who says she jotted it down from the chalkboard at mccall’s meat and fish co. a few years ago. both sources i trust in all things food, so you will not be disappointed. i get my baby backs from peads and barnetts at the hollywood farmers market, and they are outstanding.

as far as the sauce, everybody has an opinion on bbq sauce, and i will not try to sway those that want their sauce the way they want it. this is how i like mine: tomatoey, tangy, spicy with just a bit of smoke. the base of the recipe comes from a family friend, who’s sauce i had the pleasure of having slathered over perfectly grilled chicken wings at my stepmom’s 60th birthday in upstate new york a couple of years ago. i was fortunate enough to have him share his recipe with me. i made a few adjustments. the biggest being that i chose to make my own heinz chili sauce (i prefer to use as little processed food as possible), which i got a cheat from the spice guru at food.com. i made a few other slight adjustments in regards to spices mostly because of what i had on hand in my kitchen, but for the most part i give credit to nick fox for what i consider my favorite bbq sauce.

the ribs:

  • rack(s) of baby back ribs
  • apple cider vinegar
  • dry rub of choice (i use a combo of penzeys bbq 3000 and a friend’s special mix called bacon sugar)
  • salt

splash a tablespoon (or so) of apple cider vinegar on each rack and massage in. let them sit for about 10-15 mins.

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rub in a couple tablespoons of your favorite dry rub and sprinkle with salt.

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wrap in plastic wrap, and then in foil.

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place on a baking sheet in the oven for 3-4 hours at 225ᴼ. unwrap and peel away the plastic being careful of the steam. the plastic will be melty so make sure not to leave gooey bits behind.

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slather on your favorite bbq sauce (see recipe below).

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put them under the broiler for a few minutes on each side until they have a bit of char. warning: keep an eye on them, and do not get distracted.

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cut them up between the bones, and by all means slather on more sauce.

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the sauce:

sauceingredients

as written and sent to me, with my adjustments and changes in parenthesis.

  • 2 1/2 cups heinz chili sauce, or 2 bottles (i doubled the spice guru’s recipe at food.com to equal 2 bottles, using garlic instead of onion flakes, and spicy instead of sweet chili powder)
  • 2 tsp tabasco (scottie b’s chipotle fever smokin bbq spicy pepper sauce)
  • 1 tsp cayenne pepper
  • 3/4 cup oil
  • 1/2 cup lemon juice
  • 2 tbsp cider vinegar
  • 1 tsp tarragon (dried)
  • 2 cups finely chopped onions
  • 4 garlic cloves, minced (large)
  • 1 tbsp brown sugar (sugar + molasses)
  • 2 bay leaves, crumbled
  • 1 tsp dry mustard
  • 1 tsp salt
  • 1/2 cup water

combine in a pot and bring to a boil, then turn to low and simmer 30 minutes. strain through a fine mesh strainer.

sauce

makes about 4 cups

the first corn of the season started showing up at the farmers market a couple weeks ago, which means any cookout, BBQ, or gathering that has a grill, i will be asked to make mexican grilled corn. happily i will abide, because it is so damn good. i first came across this recipe in the october 2009 issue of cook’s illustrated, and without a doubt it is the number one dish my friends ask me to make during the summer months.

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ingredients:

  • 6 ears of corn, husks + silks removed
  • 1/4 cup mayonnaise
  • 3 tbsp sour cream
  • 3 tbsp fresh cilantro leaves, minced
  • 1-2 medium garlic cloves, pressed through a garlic press
  • 3/4 tsp chili powder
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper (optional)
  • 1 lime, juiced
  • 1 oz pecorino romano cheese, about 1/2 cup
  • 4 tbsp vegetable oil
  • 1/2 tsp salt
  • vegetable oil for cooking grate

 

mix together the mayo, sour cream, cilantro, garlic, 1/4 tsp chili powder, black pepper, cayenne, lime juice and cheese in a bowl.

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add the remaining 1/2 tsp of chili powder and salt to the vegetable oil and whisk together. brush this oil mixture all over the corn.

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once you have heated your grill to hot, wipe the grate with a paper towel wad and tongs dipped in vegetable oil. put the corn directly on the grill and shut the lid. check after about 5 minutes, or if you start hearing it pop, and rotate so all sides get brown, about 10-15 minutes.

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transfer to a platter or dish, and slather on the sauce.

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this is a perfect side to bring to, or make for any BBQ or grilling event you might be having for this memorial day. please take note that this monday is not our national day to have a cookout, but to honor and remember the men and women who have died while serving in our armed services. peace + love.

 

 

i have become a fan of the grain salad as of late. while trying to explore new places for lunch, when working at warner brothers on ‘pretty little liars‘, and too lazy to bring my own, i discovered olive + thyme. it is just close enough to pick up an to go order, or sit and eat if i want to relax. well, one day i strayed from my usual beet and arugula salad, and chose the quinoa and corn. it was so refreshing and perfect for summer i needed to make it at home. so damn easy.

tonight i when i got home, and knew the only thing doing pretty well in our ltl community garden has been the basil, thought maybe i could do a spin off of the quinoa + corn salad?

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this is what i came up with:

  • quinoa (1 cup dry makes about 3 cups cooked)
  • basil (7-10 large leaves, 1/4 cup once minced)
  • peas (1 cup)
  • feta (1-2 ounces chopped small)
  • red onion (3 tbsp)
  • green onion (1/4 cup)
  • lemon juice (1 lemon)
  • lime juice (2 limes)
  • olive oil (1/4 cup)
  • salt (1/2 tbsp)

i did this all to taste. i started with 1 cup dry quinoa, cooked it, chilled it (or just bring it to room temp), and went from there. parenthesis are meant to be approximations. switch things up a bit. mint for basil. corn for peas. try apple cider vinegar instead of citrus? i don’t care.

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just please enjoy summer!

note: the next day, the citrus seemed to have soaked in and be a bit overpowering, so i may reduce that in the future.

get used to lots of recipes this summer with wee little yellow orbs from dave jr. because he is producing like a mofo. this was simply another combination of what i happened to have on hand.

ingredients:

  • 1 medium fresh yellow beet, peeled and sliced into thin strips
  • 12 yellow cherry tomatoes, quartered
  • 1 cup red cabbage, sliced thin
  • 1 large sprig fresh tarragon, leaves removed from stem, but not chopped
  • 1 tbsp fresh lemon juice
  • olive oil (i used a little regular evoo, and some orange infused from adams’ olive ranch to give it a little more citrus flavor)
  • balsamic vinegar
  • paprika
  • black pepper

after prepping the beet, tomato, cabbage and tarragon, toss them in a bowl with the lemon juice. add a touch of olive oil and a splash of balsamic until nicely coated but not drenched. you can be generous with the paprika, and add black pepper to your taste.

i’m sure one of these days i will use the fruits of dave jr. and actually cook them, but for now i am enjoying them raw, sweet and tangy.

note: this makes enough for about 4 side servings, and is only about 100 calories per serving.

last year i was introduced to the independent shakespeare company. i saw quite an enjoyable version of the merry wives of windsor, and if you can believe it, a somewhat humorous hamlet. they have had a few venues over the years, but as of 2010, they put on their wonderful performances under the magic hour, moon, stars, and sometimes howling coyotes of los angeles summer nights at the old griffith park zoo.

their audiences are encouraged to bring blankets, chairs, coolers and picnic baskets filled with snacks and libations to enjoy before and during the performances. sometimes i just bring an assortment of meats, cheeses, veggies, bread, olives and salad. wine is a no-brainer.

to kick off the 2012 season for the winter’s tale, i decided on making fried chicken (ala america’s test kitchen) and macaroni salad (ala omnivorous) to accompany the usual suspects mentioned above, and the pinot noir from red car wine was perfect.

…so was the performance, and evening.

this season of isc runs til september 2, 2012. shows are thursday-sunday starting at 7p. make sure to catch all three plays: the winter’s tale, a midsummer night’s dream, and the comedy of errors. all performances are free. donations are strongly encouraged (by me, but i’m sure they approve of them too).

while watering dave jr. today, i noticed in the place of one of his flowers was a very tiny green orb hanging in it’s place. i am very proud, so just like a doting parent, i took too many photos. he’s only the size of a blueberry right now, but here he is:

what is also exciting is that i saw more than a few flowers had dropped, and green fruit is emerging from them, so he will soon have brothers and sisters to hang with. i am still in fear of the returning yellow leaves, but have trimmed them as well, and none of them have been flowering branches.

suddenly i am craving a blt. hello summer!

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