I Want My Baby Back, Baby Back, Baby Back Ribs

Yes, while Shorty's is no more, we are still a carnivore household. While I am sure Craig would have us make ribs once a week, I tend to win the once a month or so battle. It is true that you should choose your guest list wisely when serving this tasty meal. Baby Back ribs are not inexpensive and they certainly can be a bit messy, but damn so GOOD. Here is a great way to guarantee you serve fall off the bone, tender, best dang ribs in town...every single time!

Menu:

• Baby Back Ribs
• Sliced Watermelon - um, pretty sure you know how to make this...
• Grilled Chile and Jalapeno Corn on the Cob

Baby Back Ribs (serves 4-6)

Ingredients:

• 2 Racks of Baby Back Pork Ribs
• Garlic powder
• Kosher salt
• Pepper
• 1 C BBQ Sauce (your choice)

Directions:

• Pre-heat oven to 250 degrees
• Score the back of the rack. Scoring is when you use a sharp knife, and cut the membrane on the backside of the ribs in a diamond pattern. Rub with the Bone Dust Spice, pressing the seasoning into the meat.
• Season well with garlic powder, salt and pepper
• Place in roasting pan or cookie sheet with meat side down (some also like to toss a can of beer in the pan and cover with foil - this will result in more moist and less crisp - it's a personal decision)
• Bake for 2-3 hours, turning occasionally
• Fire up the grill
• Grill 5 min/side - just to finish them off and get that crisp grill taste
• If you like your ribs 'dry' - you're done.
• If you prefer them 'wet' (with sauce) now is the time to baste your ribs with your desired amount of BBQ sauce. Make sure to warm the BBQ sauce prior to basting.
• Slice every third rib and serve em up

Chile Jalapeno Corn on the Cob
Ingredients:

• 6 ears corn, shucked
• Butter
• Chile Powder
• Kosher salt
• 1 Jalapeno, seeded and chopped
• Tear foil into 6 squares

Directions:

• Place corn on each piece of foil
• Rub each ear with butter
• Season with Chile Powder, salt and pepper
• Sprinkle with chopped jalapenos
• Seal foil
• Grill 8 minutes

Chiles Rellenos Casserole with Mango Salsa

Awww, cheese, peppers, chips, salsa, guac, margs...my nirvana! Our good friends, the Mohans, are getting close to heading back to the east coast. Before they go, Liz wanted to make sure she could add a mean Mexican feast to her bag of entertaining tricks. So, Liz and the kiddos came over for a hands on cooking dinner party and after a few margs...a family sleepover too!

We decided to make something different than your standard tacos, enchilada, quesadilla fiesta. I am a sucker for good rellenos. I can't stand the egg roll crust, but much prefer the light beer or egg battered style. So I was thrilled when I found a Whole Foods recipe not requiring a fry daddy! Anyway, we turned on some tunes, enjoyed a batch of fresh Margs from neighbor Shove and got to work. The result was a fantastic meal full of fresh flavors, tangy spices and a fiesta was born.

Menu:

• Chips, Salsa, Guac (check out guac recipe in Taco Tuesday post http://thevaccarofamilytable.blogspot.com/2009_01_01_archive.html)
• Chile Rellenos Casserole
• Mango salsa (great topping for the Rellenos - sweet, spicy, salty, tangy - great on fish and pork too)
• Mixed green salad
• Black beans (use a can, but spice them up with a bit of apple sauce, chalula and top with cilantro)
• Lemon cake (buy from Costco)

Chiles Rellenos Casserole
Ingredients:

• 8 poblano chilies
• 1 1/2 C grated Monterey Jack cheese
• 1 1/2 C grated cheddar cheese
• 2 T chopped chipotle peppers in adobo sauce
• 1/4 C flour
• 4 large eggs, separated
• 1 T hot sauce

• 1/4 C canola oil
• 1 large egg beaten
• 1/2 C yellow cornmeal
• 1 C sour cream
• 1 C canned creamed corn

Directions:

• Preheat oven to 450 degrees and place the whole poblano peppers on a baking sheet. Roast for about 20 min or until blackened on all sides.
• Remove from oven and place chiles in paper bag. Let stand for 20 min.
• Reduce the oven temperature to 350 degrees.
• Remove the chiles from the bag and rub off the skin.
• Make a slit in one side of each chile, running within a 1/2 inch from the top to bottom - leaving the chile whole with a pocket for stuffing.
• In a medium bowl, combine the cheeses with chipotle chiles.
• Fill the chiles with the cheese mixture, pressing the slit closed after filling.
• Roll the stuffed chiles in flour to coat all sides.
• Beat the egg yolks with the hot sauce and mix in the remaining flour.
• In another bowl, beat the egg whites with an electric mixer, until stiff; then gently fold the egg whites into the egg yolk mixture.
• Heat the canola oil in a large saute pan.
• Dip the floured chiles into the egg mixture and saute for 5-7 min, until golden on all sides.
• Drain the chiles on paper towels.
• Place the browned chiles in a lightly greased 10x12 baking dish.
• In a small bowl, mix the remaining eggs with cornmeal, sour cream and creamed corn.
• Pour this mixture over the chiles.
• Bake the casserole for 25-30 min, until the cornmeal mixture is set, firm to the touch and light, golden brown.
• Serve immediately!

Mango Salsa

Ingredients:

• Mango, peeled and chopped
• 2 tomatoes, chopped
• 1 jalapeno, seeded and chopped
• 1/2 bell pepper, chopped
• 2 cloves garlic, pressed
• 2 T cilantro chopped
• Juice from 1/2 lemon
• S&P to taste

Directions:

Mix well!

Traditional Memorial Day Feast

Really...Memorial Day 2009? Kids are almost out of school, plants are in full bloom, patio furniture is back on the deck, pots are being planted and BBQ's are becoming a regular weekend occurrence. Whether you are having the party or heading to your neighbors' place, this meal is 100% do ahead. So the meal is done, dishes are clean and you are free to enjoy the party!

Menu:

• Deviled Eggs
• Seven-Layer Salad
• Fried Chicken
• Potato Salad
• Sliced Watermelon (no recipe...buy a watermelon and slice it!)
• Traditional Toll House Cookies (check out the back of the bag, why mess with perfection)

Deviled Eggs - makes 24 deviled eggs

Ingredients:

• 12 large eggs
• 3 T mayo
• 2 T Dijon mustard
• 1 T sweet pickle
• Dash of Worcestershire sauce
• 2 T chopped parsley
• Paprika for garnish

Directions:

• Place eggs in pot full of water of boiling water and simmer for 10 min. Drain, rinse under cool.
• When the eggs are cool enough to handle, but still warm, peel the eggs. Cool completely.
• Cut each egg lengthwise, remove the yolks and place in a medium bowl.
• Add the mayo, mustard, pickle and Worcestershire sauce. Season to taste with salt, pepper and hot sauce (if desired).
• Mix well.
• Using a spoon (or if you're feeling fancy, use a pastry bag) and fill each egg white half with the egg mixture.
• Sprinkle each half with parsley, then paprika.
• Cover with plastic wrap and chill for at least one hour and up to eight. Serve chilled.

Seven Layer Salad

Ingredients:

• 2 Romain hearts, trimmed and torn into bite-sized pieces
• 1/2 pint grape tomatoes sliced
• 1-2 bunches of green onions, chopped
• 1 medium pepper, chopped
• 1 C fresh corn kernels, blanched (or canned)
• 1 C fresh peas (or frozen)
• 1 cucumber, sliced in to 1/8 inch rounds
• 2 medium carrots, shredded
• 3/4 C Blue cheese and balsamic vinegar dressing (I like to mix)

Directions:

• Layer the vegetables in a large glass bowl in the following order: Romaine, tomatoes, carrots, peas, corn, peppers and top with sliced cucumbers.
• Spread the dressing over the cucumbers, cover tightly with plastic wrap and refrigerate until ready to serve, up to 8 hours.
• Just before serving, toss well.

Old-Fashioned Potato Salad

Ingredients:

• 2 pounds Yukon gold potatoes, peeled and cut into 3/4 inch cubes
• 1/2 medium onion, chopped (about 1/2 C)
• 4 celery ribs, slided into 1/2 inch-thick half-moons
• 1 t salt
• 4 large eggs, boiled and peeled
• 1 C mayo
• 1/4 C sweet relish
• 2 T cider vinegar
• 1 T brown mustard
• Salt and pepper
• Paprika and parsley for garnish

Directions:

• Place the potatoes in a large saucepan and add enough water to cover by 1 inch. Bring to a boil over medium-high heat. Reduce heat to low and simmer until the potatoes are tender, about 15 min. Drain.
• Peel and slice the hard-boiled eggs
• In a large bowl, place potatoes, sliced eggs, relish, vinegar, mayo, mustard, onions and celery -mix well
• Season with salt and pepper to taste
• Garnish with chopped parsley and paprika.
• Cover and refrigerate until well chilled, at least two hours.

Fried Chicken

Ingredients

• One 3 1/2 pound chicken, cut into 8 pieces - if you know your crew will only eat drumsticks and breasts, buy those
• 2 C buttermilk
• 2 t salt
• Vegetable oil (for frying)
• 1 C flour
• 1/2 t pepper
• 1/2 t garlic powder
• 1 t paprika

Directions:

• In a medium bowl, place the chicken, buttermilk and salt. Stir well and refrigerate for an hour.
• Heat oven to 375 degrees
• Mix the flour, paprika, pepper and garlic powder in a shallow bowl.
• Take each piece of buttermilk soaked chicken and roll in flour mixture.
• Shake off excess flour and place on sprayed cookie sheet
• Bake for 25 min (this helps reduce the amount of time in the fryer!)
• In a frying pan, heat about 1 inch of vegetable oil over medium-high heat.
• Place each piece of chicken in hot oil, turning occasionally, until golden brown
• Drain on paper towels.
• Serve at room temp (within 2 hours of cooking), hot or even chilled (my dad's fav)!

Potato Wedges

Love the fries, but hate the fat? Here is a good compromise. This is a great side dish for burgers, hot dogs and even that grilled rib eye. Should you have leftovers, they are the start for some great hash browns. Dice the remaining potatoes, add chopped onions and peppers and you have breakfast!

Ingredients: (serves four)

• 2 Russet potatoes, cleaned and sliced into wedges
• 3 T olive oil
• 2 cloves garlic, pressed
• Old Bay Seasoning
• Coarse pepper

Directions:

• Preheat oven to 375 degrees.
• Place all ingredients into a Ziploc bag to coat potatoes well.
• Pour onto a cookie sheet.
• Bake for 40 min or until potatoes are soft and brown.

Ravioli a la Cali

The last month has been a bit more of a roller coaster than usual. Rushing around, feeling unorganized, blah, blah, blah. But even when life feels out of control, one thing you can still deliver is a quick, easy, tasty and comforting meal. While coming back late from the hospital, Pam, Dad and I were starving...but what do make? Too tired, little in the fridge...but belly groaning. Pam whipped this up and it more than hit the spot.

Ravioli on a Bed of Mixed Greens topped with Pine Nuts and Feta (I know, way too long a name)
Ingredients - serves four

• 1 package of fresh, large ravioli (meat, veggie, whatever you like)
• 1 package mixed field greens
• 1/4 C pine nuts, toasted
• 1 package crumbled feta
• 4 T Italian or Balsamic dressing

Directions:

• Cook ravioli as package indicates
• Drain water and toss cooked ravioli with salad dressing
• On each plate, arrange a bed of mixed greens (or watercress if you prefer)
• Top greens with 4-5 ravioli
• Top with crumbled feta (1 T ish)
• Top with toasted pine nuts

The warmth of the ravioli with the dressing adds a great texture to your typical salad. The height also adds a nice element of interest on the plate. Hearty, healthy and semi-hip...Enjoy!

Spiced Eggs

What in the heck to do with the dozens of hard boiled eggs stinking up your refrigerator? You've come to the right place. Here is another family favorite. If you ever go to my Dad and Pam's house you can be assured to find a large jar of these eggs. Great protein snack or breakfast. You have probably seen a jar of these babies behind a bar or in a deli. They are colorful, flavorful and always remind me of home.

Spiced Eggs
Ingredients

• 1 dozen hard boiled eggs
• 1 large jar of yellow Mexican hot peppers
• Apple cider vinegar
• Water
• 1 t. Tumeric
• 1 t. Mustard Seed
• 1 t. Celery Seed

Instructions

• Use a large glass jar with tight-fitting lid (I used Tupperware, so it will work if you don't have it)
• Peel hard boiled eggs
• Place eggs in jar
• Pour hot peppers and pepper juice into jar
• Fill the empty pepper jar with vinegar and then pour into large jar
• Fill the empty pepper jar with water and pour into large jar
• Sprinkle 1t celery seed, turmeric and mustard seed into large jar
• Stir, close jar and refrigerate.
• These last FOREVER. To serve, slice and salt and pepper. YUM.

Soy Chicken, Fried Rice and Asian Green Beans

Last weekend my cousin Kim and her daughter Tea came for a visit. I was flattered when she asked to brainstorm a menu for an upcoming girls gathering she is hosting. We chatted about what was most important ...ease of preparation and tastiness! Works for me. After tossing a bunch of ideas around we settled on an old family favorite ...thanks Pam!

As always, good food is important, great company critical and the ambiance sets the stage. Here are some fun ideas to help with the latter...

• Add an orchid to your table arrangement
• Place an orchid on top of each folded napkin
• Offer Asian beer with fun, small glasses
• Use those tea pots you've been storing - serve green tea with dinner or dessert
• Consider using square plates
• Place soy sauce serving containers on table
• Use a ramicon (small custard dish) to help you shape rice - gives plates unique dimension. Place a long piece of lemon grass atop the rice to add drama
• Dessert Ideas: Buy fortune cookies and create your own fun fortunes (stuff using tweezers). Or buy specialty chocolate covered fortune cookies. Serve mango or ginger sorbet - top with crystallized ginger and using your lemon zester to create long curly strips. Love dimension, drama and subtle surprises!

Soy Chicken

Ingredients - serves 4

• 1/4 C soy sauce
• 1 T sugar
• 1 T sherry
• 1/2 t grated ginger
• 4 boneless skinless chicken breasts
• 1 egg
• Sesame seeds
• 1/4 C flour
• 2 T butter
• 1 T vegetable oil

Directions:

• Mix soy sauce, sugar, sherry and ginger.
• Place chicken and mixture in a ziplock bag, marinate for 1-2 hours in refrigerator
• Preheat oven to 500 degrees
• Place empty Pyrex dish in oven while in preheats
• In shallow bow beat egg with 2 T of marinade
• Mix flour and sesame seeds
• Dip chicken in egg mixture then flour mixture
• Remove Pyrex dish from oven and add butter and oil to pan
• place chicken in the dish and bake uncovered 7-10 min/side

Easy Chinese Rice
Ingredients - serves 4

• 1 C sticky rice
• 2 C water
• 4 slices bacon
• 2 eggs
• 3 green onions, chopped
• 1 T soy sauce
• 1/4 C dry roasted peanuts (optional)
• salt and pepper

Directions:

• Boil water, add rice - cook as directed (25 min)
• While rice is cooking, cook bacon until crisp, then dice
• In another pan scramble the eggs and cook
• In large pan combine cooked rice, scrambled egg, diced bacon, chopped green onion, soy sauce and peanuts. Mix and heat through.

Asian Sesame Roasted Green Beans - Sunset Magazine

Ingredients

• 2 1/2 pounds green beans
• 1 tablespoon olive oil
• 2 tablespoons sesame seeds
• 1 tablespoon Asian (toasted) sesame oil
• Soy sauce

Directions:

• Rinse and drain beans; trim and discard stem ends.
• In each of two 12- by 17-inch baking pans, mix half the beans with half the olive oil; spread level.
• Bake at 450º until beans are slightly browned and tender - 15 to 25 minutes
• switch pan positions halfway through baking.
• Stir half the sesame seeds and half the sesame oil into beans in each pan; continue baking until seeds are golden, about 5 minutes longer.
• Pour into a bowl, add soy sauce to taste, and mix well.