Timeless Summer Recipes

By+Robert Lapre, General Manager Uptown Kitchen

HOMEMADE BBQ SAUCE BASTED BABY BACK RIBS

FOR THE RIBS
2 each of full baby back ribs, or you can use pork tenderloin, chicken...(this sauce and the rub for the meat is very versatile)


FOR THE SAUCE
3 Tbsp rubbed sage, turmeric, chili powder, paprika, ground cumin seed and coriander
2 Tbsp dried oregano, basil, thyme, cinnamon, nutmeg and allspice
1 Tbsp salt and crush red pepper


FOR THE BBQ SAUCE
3 large fresh tomatoes - large dice
3 cloves garlic - peeled, sliced thin
1/4 cup brown sugar
1 Tbsp of extra virgin olive oil
1 Tbsp of cayenne pepper and crushed red pepper (optional)
1/2 tsp of smoked paprika and oregano
1 ea bay leaf
1 Tbsp cinnamon
1 tsp nutmeg
salt and pepper to taste

PROCEDURE
Prepare BBQ Sauce first, marinate the ribs up to 2 days in advance, just do not use the salt in the marinade, it will remove the moisture from the meat.

Heat BBQ grill to medium high, leaving one burner on low (adjusting temperature as needed) and then place the ribs on the grill over the “low” burner. The ribs will take about 3 hours; baste with the BBQ sauce every 20 – 30 minutes.

In a medium size sauce pot add at the same time oil and garlic.  The burner should be on medium to medium high.  Let the garlic begin to brown slightly and then stirring rapidly add the paprika, bay leaf and oregano. Then add the tomatoes, stir and add the tomatoes with a pinch of salt (to bring out moisture).

Add the rest of the ingredients; reduce heat to medium and cover.  The sauce will reduce to a thick consistency in about 45 minutes.  If you want to speed up the process, puree in a blender or with a hand held mixer.  If you are using a blender do not fully cover as the steam will cause the blender to spurt the sauce all over the kitchen.

Makes 4 servings.  Serve with a fruit salad, cornbread, cole slaw, or your favorite summertime side dish.

 

GRILLED SWEET CORN SALAD WITH CHERRY TOMATOES

FOR SALAD
6 ears of corn - un-shucked and soaked in water for 30 minutes
11/2 cups of halved cherry tomatoes or diced regular-sized tomatoes
1 cup halved green beans
3 Tbsp of thinly sliced fresh herbs like basil, oregano, thyme or parsley

FOR SALAD DRESSING
1/2 cup of good extra virgin olive oil
1/4 cup of good red wine vinegar
1 tsp cayenne pepper or chili powder
salt to taste

PROCEDURE
Heat BBQ grill to medium high (adjusting temperature as needed) and then place corn on the grill; rotate corn about every 2 minutes until the kernels are tender and juicy (you can use a fork to check doneness).
While cooking the corn, in a medium size bowl add the vinegar, slowly begin to add the olive oil until the dressing emulsifies – the taste should have a slight coating texture that dissipates with a pleasant acid – add cayenne or chili and a touch of salt as you wish. 

Add to the dressing the fresh herbs, tomatoes, and green beans – toss together well.

After you have removed the corn from the grill and let rest for a few minutes, remove the husk and silk.  Using a serrated knife cut the kernels off the core and reserve them in a large bowl.
Slowly scoop the marinated vegetables in with the corn and dress the salad with some of the mixture or all; it depends on how much sauce you like.

Makes 4 servings.  This salad can be prepared cold or at room temperature and will last refrigerated for up to three days.  It is best served the day of.

 

THREE FRUIT CRISP WITH “GRANOLA” CRUST

FOR “GRANOLA” CRUST
2 Tbsp butter (cubed and cold)
2 to 3 Tbsp oats, brown sugar and granulated sugar
1 Tbsp cinnamon
1/2 Tbsp nutmeg
3 Tbsp ground walnuts

FOR CRISP
2 to 3 cups fresh berries/fruit (blackberries, blueberries, strawberries,
    apples) if you use apples or a more crisp fruit you can simply medium
    dice them
1 Tbsp zest of lemon and lemon juice
1/4 cup granulated sugar

PROCEDURE
Prepare “Granola” Crust first. Preheat oven to 350 degrees.
Mix all ingredients together by using the back of a fork, you want the mixture to be crumbly, if you think you need more butter then you may need to add a touch more, the same goes for the oats.

Toss together the berries with sugar, and lemon ingredients.  Place the mixture in a baking dish and top the berries with the granola crisp.
Bake for 20 to 30 minutes until the crisp is browned.

Makes 4 servings.  Serve with ice cream or fresh whipped cream.  Best served hot.




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