Friday, July 29, 2011
My son devoured his pork tonight. A one point he had one had with a fork eating and the other hand holding onto the bowl with the barbecue sauce in it. I think that this will be great with chicken or fish too.
4 lbs bone in country style pork ribs (I used 6 pork chops)
1/2 cup orange juice
2 tsp. Liquid smoke, optional
1 tsp. garlic powder
1/4 tsp pepper
2/3 cup barbecue sauce
1/3 cup cherry preserves
1 tbsp. molasses
Place the ribs in a 3-qt microwave safe dish. In a small bowl, combine orange juice, liquid smoke (if desired), garlic powder and pepper; pour over ribs. Cover and microwave on high for 15-20 mins or until meat is tender. (I skipped this part since the pork chops where thin)
Meanwhile in a small saucepan, combine the barbecue sauce, preserves and molasses. Bring to boil. Reduce heat; simmer, uncovered fro 2 minutes, stirring occasionally.
Drain ribs. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat th grill rack. Grill ribs, covered, over medium heat for 8-10 mins or until browned, basting with sauce and turning occasionally. Serves 8
Tuesday, July 26, 2011
2 1/2 cups Bisquick mix
4 tablespoons cold butter (1/2 stick) I used unsalted
1 heaping cup of grated cheddar cheese
3/4 cup cold whole milk
1/4 teaspoon garlic powder
Brush on top:
2 tbsp butter, melted
1/2 tsp garlic powder
1/4 tsp dried parsley flakes
pinch of salt
Preheat oven to 400 degrees.
Combine Bisquick with cold butter in a medium bowl using a pastry cutter or fork. You don't want to mix too throughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, garlic powder. Mix by hand until combined, but don't over mix.
Drop about a 1/4 cup size on ungreased cookie sheet or stone. Bake 15-17 mins or until the tops are lightly browned.
After biscuits are cooked, melt 2 tbsp butter in a small bowl. Stir in garlic powder and parsley. Use a brush to spread mixture over the tops of all the biscuits, use all the butter mixture.
Makes a dozen biscuits.
1 cup chopped onion
1 1/2 pounds ground beef
1 cup barbecue sauce or ketchup
1/2 cup French's classic yellow mustard
1/4 cup Worcestershire sauce
Cook onion in 1 tbsp hot oil in non stick skillet. Brown beef in skillet and drain. Stir in remaining ingredients; simmer 5 mins. Serve over rolls. Serves 6
1 pound flank steak
salt and pepper to taste
1 small can mandarin oranges, drained
1 pint raspberries
3/4 cup chopped onion
1/2 cup walnuts
2 bags chopped Romain lettuce
raspberry walnut vinaigrette
Season the steak with salt and pepper. Grill until med-rare, about 5-6 mins a side. Set aside for 5 mins to rest. Meanwhile one dinner plates layer the lettuce, oranges, raspberries, walnut and onion, divide among 4 plates. Top with steak and desired amount of dressing. Serves 4.
Also good with grilled Chicken