March 22nd, 2013
Fresh Basil Vinaigrette Salad Dressing
I was in my kitchen enjoying the aroma of the fresh basil plant that a friend had given me. I knew that I had to use it in tonight’s meal. I quickly imagined it with greens, and since I love simplicity, I decided on 2 standbys, olive oil and lemon juice. What a wonderful dressing it made. The basil flavor was distinctive, but not overpowering. I simply drizzled it on top of some fresh greens, red peppers and bleu cheese. Perfect!
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 1 cup loosely packed basil leaves
- 2 teaspoon minced garlic
- 1 teaspoon salt
- 1 teaspoon pepper
In a blender or food processor, mix together the basil leaves, garlic, salt and pepper. Add lemon juice, then slowly add the olive oil while blending.
August 20th, 2012
I recently found this recipe on the Penzey Spice Website. I like to smoke ribs, but was looking for an easy oven method. These ribs literally fall off the bone when they are done. Since most of the cooking is done in the oven, they do not have much of a smokey flavor like smoked ribs, but they got rave reviews from my testing crew. I love main dishes that I can put in the oven and walk away and pull them out at serving time with no last minute fuss. Try these soon. They will surely become a family favorite.
Fall off the Bone Ribs
- 3 racks of pork loin aka baby back ribs
- 1/4 cup sugar
- 2 Tablespoon Kosher flake salt
- 1 1/2 teaspoon paprika
- 3/4 teaspoon cumin
- 1/4 teaspoon celery seed
- 1 1/2 teaspoon chili powder
- 1/2 teaspoon ground pepper
- 36 ounces liquid, beer, apple juice, etc
Combine all of the seasonings in a small bowl or baggie. Remove the membrane from the back of the ribs. Pat the ribs dry with a paper towel. Rub the ribs on both sides with the rib rub. Cover them with plastic wrap and refrigerate overnight or several hours. Remove from frig and grill them on both sides on your charcoal grill. I did mine about 10 minutes on each side at about 350 degrees. You could also brown them under the broiler.
Lay each rack on a double layer of aluminum foil. The foil needs to be wide enough to cover the ribs and long enough to tightly roll up and seal the ends. If your foil doesn’t quite make it around, just add another piece and make sure the pieces are sealed tight. Before you seal the second end, pour in 12 ounces of liquid into each foil packet. Now seal that end, put your foil packets on cookie sheets and bake in a 250 degree oven for about 6 hours. No need to peek at them, they will get done, and the time isn’t too crucial.
Now unwrap, transfer to a serving plate and enjoy them with your favorite BBQ sauce
- My family’s favorite BBQ is Famous Dave’s Rich and Sassy!
- Substitute your favorite rib rub