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Author Topic: Memorial Day Recipes  (Read 5450 times)

Sue Landow

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Memorial Day Recipes
« on: March 04, 2009, 02:09:51 PM »
Best Memorial day BBQ Corn on the Cob Ever!

INGREDIENTS

10 ears fresh corn with husks
1 quart beer
1 (7 pound) bag of ice cubes


DIRECTIONS
Place whole ears of corn in an ice chest. Pour beer over top. Dump ice out over the ears of corn. Place the lid on the cooler, and let sit 8 hours, or overnight.

Preheat smoker to 250 degrees F ( 120 degrees C).

Place corn in the smoker and close the lid. Cook for 1 to 2 hours, turning every 20 minutes or so. Kernels should give easily under pressure when done. To eat, just peel back the husks and use them for a handle.
"And again he said, Whereunto shall I liken the kingdom of God? It is like leaven, which a woman took and hid in three measures of meal, till the whole was leavened". Luke 13:20-21

Sue Landow

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Re: Memorial Day Recipes
« Reply #1 on: March 04, 2009, 02:16:17 PM »
Roasted Potato Salad with Mustard Dressing

This tangy side dish with sweet onions and honey pairs beautifully with burgers or steak. This salad is best chilled but can stay at room temperature for up to two hours. You can also use sweet-hot mustard in place of the Dijon and honey for a zesty flavor.

Yield
8 servings (serving size: 1 cup)

Ingredients
3  pounds  small red potatoes, cut into 1-inch pieces
1  tablespoon  olive oil
2  teaspoons  freshly ground black pepper
1/2  teaspoon  kosher salt
2  bacon slices (uncooked), chopped
2  cups  diced Vidalia or other sweet onion (about 2 medium)
2  garlic cloves, minced
3  tablespoons  Dijon mustard
2  tablespoons  reduced-fat mayonnaise
1 1/2  tablespoons  honey
1 1/2  tablespoons  sherry vinegar
1/4  cup  chopped fresh parsley

 
Preparation
Preheat oven to 400.

Combine first 4 ingredients in a large bowl; toss to coat. Arrange potatoes in a single layer on a jelly-roll pan. Bake at 400 for 40 minutes or until potatoes are tender, stirring once. Transfer potatoes to a large bowl.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; set bacon aside. Add onion to drippings in pan; cook 15 minutes or until golden brown and caramelized, stirring frequently. Add garlic to pan; cook 30 seconds. Add onion mixture and bacon to potatoes; toss gently. Let stand 15 minutes.

Combine mustard, mayonnaise, honey, and vinegar in a small bowl; stir with a whisk. Add mustard mixture and parsley to potato mixture; toss gently.

Nutritional Information
Calories: 224 (27% from fat)
Fat: 6.7g (sat 1.8g,mono 3.4g,poly 1.1g)
Protein: 6g
Carbohydrate: 36.3g
Fiber: 3.7g
Cholesterol: 7mg
Iron: 1.8mg
Sodium: 427mg
Calcium: 41mg

By Jennifer Martinkus, Cooking Light, JULY 2006

Now all we need is some Bar-B-Q
"And again he said, Whereunto shall I liken the kingdom of God? It is like leaven, which a woman took and hid in three measures of meal, till the whole was leavened". Luke 13:20-21

Shirley

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Re: Memorial Day Recipes
« Reply #2 on: March 04, 2009, 08:27:59 PM »
Now all we need is some Bar-B-Q


You've got my mouth wattering. Here are a couple Barbbecue recipes I like.

Barbecued Orange Country Style Ribs

4 lbs. pork country-style ribs
6 oz. can tomato paste
1/2 cup brown sugar -- packed
1/4 fcup rozen orange juice  concentrate - thawed
2 TB red wine vinegar
1 TB mustard
1 TB worcestershire sauce
1/2 ts pepper

Cut ribs into 1 rib portions.

For sauce, combine remaining ingredients; mix well. Place a large piece of foil over coals beneath grill to catch drippings.

Place ribs on grill, about about 6 inches above slow coals. Close hood of grill and cook about 20 min. turn ribs and cook, covered, 20 min. more.

Brush ribs with sauce and cook covered, 25-35 minutes more or until done, turning and basting frequently with sauce. Watch carefully so ribs don't burn.
 

Shirley

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Re: Memorial Day Recipes
« Reply #3 on: March 04, 2009, 08:30:26 PM »
Big Bob Gibson's Barbecue

If you really know barbecue, you probably know Big Bob. He's famous for his Tennessee-style barbecue restaurant.

But you don't even have to leave the comfort of your own backyard to get a sample of his original taste.

For the ribs

Slab of ribs
Cup of apple juice
Big Bob's Barbecue Red Sauce
Big Bob's all-purpose barbecue rub
A grill or pit is required for this recipe

For the barbecue rub

1 cup dark brown sugar
1/2 cup garlic salt
1/3 cup onion salt
1/2 cup paprika
2 tablespoons chili powder
1 tablespoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper

For the sauce

2 cups ketchup
2/3 cups dark brown sugar
1/2 cup distilled vinegar
1/2 cup water
2 tablespoons honey
4 teaspoons Worcestershire sauce
4 teaspoons liquid smoke
2 teaspoons garlic powder
2 teaspoons onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/8 teaspoon celery seed

Prepare the ribs

1. Place slab of ribs bone side up on table. Slide a knife under the membrane and against the end bone to separate the two. With a dry paper towel or rag, grasp the edge of the thin membrane and pull. The entire membrane should separate from rib. Note: This will result in a more tender rib and will allow your barbecue flavors to better penetrate the meat.

2. Generously shake the barbecue rub onto the front and backsides of the ribs. Gently pat to ensure that the rub will adhere to the meat. Let the rub marinade for as long as possible.


Directions for cooking

1. Heat grill, or pit to 225 degrees. Note: A variety of fuel types can be used: gas, charcoal, wood chips including hickory, oak, cherry apple, etc. Place ribs meat side up into cooker. Cook for 3 hours on 225 degrees.

2. Spray ribs with apple juice. Note: This will provide moisture, keep the bark from drying and add a fruity background flavor.

3. Cook an additional 2 hours until ribs separate with a slight tug. Apply a generous coat of barbecue sauce (sauce directions below) to both sides of the ribs. Cook 15 minutes, remove, cut and serve.


 


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