Here on the frontier, There are falling leaves, Although my neighbors are all barbarions…And you? You are a thousand miles away. There are always two cups on my table.

Archive for June, 2010

Quincy Jones Thriller Ribs Recipe (start them Thursday for Sunday)

Cujo hoping for food

Use fresh or pickled Jalepenos, I like pickled

Garlic and jalepeno pepper rub

Vegetables on the bottom to start

Layering the ribs and vegetables

Marinate for 2-4 days

Wish this picture was bigger.

These really are the best ribs.
Personally for the fourth of July, I don't want to be hanging over the hot grill.
I want to be drinking with everyone else.

Put these in the oven Saturday night and by morning they are done.

Boil up some corn on the cob.

Make some cole slaw.

Watermelon for dessert.

Done!

Ingredients:

4 teaspoons seasoning salt (original recipe calls for Spike if you can get it)

2 teaspoons Accent (monosodiumglutamate)

2 teaspoon black pepper

10 racks of baby back ribs (pork or beef) 10 pounds about
(in the pics the racks are about 1 1/4 pound each)

12 cloves minced garlic

4 large jalepeno peppers minced

4 large onions thinly sliced

4 green bell peppers thinly sliced

4 yellow bell peppers thinly sliced

4 red bell peppers thinly sliced

Directions:

Combine seasoning salt (Spike), Accent and black pepper.
Rub 1/4 teaspoon on each side of ribs.

Mix garlic and jalepeno peppers with any remaining seasoning mix and rub on each rib rack.

In a large roasting pan lay out a long length of aluminum foil,enough to wrap the ribs when you are done.
Put a layer of onion and the peppers on the bottom and then a couple of racks of ribs side by side.Layer more onions and peppers on top and continue layering.

Tightly wrap the ribs in the foil and leave in the fridge for 2 days to marinate.
I have left mine for 3-4 days with good results and have added red pepper flakes to kick up the heat.

When ready to cook.
Preheat your oven to 400 F.
Turn it down to 300F.
Put in your ribs and let cook 6-8 hours.

Serve with the vegetables which really wither to almost nothing but those ribs are going to go fast so make more then you think you are going to need.
For my hungry crew I sometimes tuck a hunk of chuck 4-5 pounds into the middle of the ribs and cook as directed in this recipe.
Some people just don’t like the gristle and mess of the ribs and want a piece of meat.
In the pics I have used half of the racks called for in the recipe and then made a second pan. Count on each meat eater eating at least 1 racks of ribs.
I hope you enjoy this recipe.
We love it.
Have a happy fourth.
Be safe friends.
Cujo says hi.

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Cujo Approved Kabobs On The Bar B

Cujo growing up

Cujo checking in to say “Arf Arf.”

Loves his Sundays with family gathering at the house.
Kids in the pool. The big boys throwing around a baseball or frisbee and the gals chatting and catching eachother up on life.

With so much going on there is sure to be a yummy tidbit dropped here and there.
And of course one can always sneak a bite of food from Starlite or Hoo.
They never tell.

Here is one of our favorite kabob recipes.
Take care ya’ll.
Be safe out there.

You will need:(For 10 people)
5 ears of corn (or more if you are not going to skewer them but just serve them as a side dish)
4 green zuchini cut into 1/2 coins or moons
3 purple onions parboiled (boil them for a few minutes)
2 pounds of mushrooms (button mushrooms are fine but portobello are better)
4 pounds of cubed steak

Marinate your cubed steak for several hours:
4 tablespoons teriyaki sauce
4 tablespoons brown sugar
2 teaspoons garlic powder
1 teaspoon pepper
2 tablespoons lemon juice
4 tablespoons oil

Soak your skewer sticks in water for at least 30 minutes before you cook or they will char and fall apart.

Prepare your corn by steaming it and breaking it into 1-2 inch pieces.

Skewer the meat alternating with the vegetables as shown in the pictures.
Put on your grill over a medium heat.
Cook for 5-7 minutes each side.

I find the key to a successful kabob event is to actually keep the meat separate from the vegies. They cook more uniformly and those who are meat eaters tend to waste less when presented with a strickly meat kabob,while those who favor vegetables like the only vegy ones.
A pot of brown rice counters nicely with the strong flavours of barbeque.
Have a great weekend friends.
gmom and Cujo love you.

Baby Boy Hoo Falls Down The Stairs (“Hallelujah” Jeff Buckley)

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Yesterday,
We had a Father’s Day Party.

All the kids came,
and spouses.

Born and unborn.
14 of us.

Baby boy Hoo,
11 months,
everyone was watching him,
and no one was watching him.

Everyone talking and laughing,
and eating.

Suddenly The Professor yells out,
“Hoo fell down the stairs!”

Down the basement stairs,
a long concrete staircase to the basement,
15 stairs to a concrete floor.

Everyone ran,
I saw my baby grandchild lying at the bottom on his stomach not moving.

The professor scooped him up and together we ripped his clothes off
and checked his breathing,
his eyes,
his limbs,
feeling for rising bumps along his head,
checked his mouth for teeth knocked out.

His mother, Eggs,
screaming in the background,
Is he okay!? Is he okay!?

Hoo was crying,
we handed him off to her.

I looked at The Professor,
my son soon off to medical school,
“Amazing”, he said,
“He doesn’t have a mark on him.”

I answered him,
“It’s a miracle.”

Bart’s Vegas trip:What Would You Do? (slideshow)

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(for more on single and gorgeous 22 year old Bart read:Bart’s into Biofuels)

I was reading someone’s blog,
about what you might want
to do,
before you die.

Not too much,
I thought.

But looking at Bart’s pics from Vegas,
I thought,
Do I want to travel?”

See Las Vegas?

Or the Grand Canyon

Touch a dolphin?

Or witness another beautiful sunrise,
and stay to watch
it set?

What haven’t I done,
that I want to do?

I think I just want to see
the same faces,
I see everyday,
again.

MOM 2.0 If You Haven’t Seen This Yet Get Ready To Be Blown Away

China Eggs and Rose

To my own “2.0”s.

One a mother,
one with a baby,
in her belly.
The last still,
a girl.

You are all awesome,
and inspire me to,
wait.

For the second feature.

The Chef Strikes Again (Salmon Recipe)

The Chef made an awesome salmon last nite.

The trick to fish is firstly don’t buy frozen,yuck.

Unless you are going to bread it heavily and fry it
to kingdom come and dip it in tartar sauce and eat it  when you are drunk.

Then go ahead and buy frozen.

If you are going to eat fish,
or with people who you
want to remain in your social circle
buy fresh.

For those scared of fish,
salmon already fileted is a good choice.

Ask the fish counter guy if you can smell it before he wraps it.
If it smells like the wharf,
or looks mushy,
say “never mind,do you have anything fresher?”
Say this sweetly,
with a tiny wink and head tilt,
fish guys (for obvious reasons, don’t get much action).
You will score a better fish,
and give a guy something to think about later.

Talapia is also a mild tasting easy fish.
Quite delicious actually.

If your budget allows,
Patagonian Toothfish is outstanding,
better known as Chilean Sea bass.

If you have a Han Ah Reun market in your area,
go to them for fish.
They are your local Asian market also called
H Mart.

Drop a dollar in the tip tray and the guys there
will remember for next time,
and fall all over themselves,
to help you,
ahead of the line.
I know not fair,
but so great when you’re in a rush.

The prices are also significantly lower
at Han Ah Reun
then anywhere else.
Unless you go down to the docks,
early in the morning,
and buy straight,
off the boats.

We do that too.

We’re in Baltimore remember?

Anyway, back to salmon.

Now you have your fresh salmon.

(Before work or several hours before your meal)
in a large ziploc bag put:

4 tablespoons teriyaki sauce
4 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons oil
1 tablespoon garlic powder
1 teaspoon black pepper

Mush it all together through the bag with your hands.
Drop in your fish.

This is enough marinade for 2-4 salmon steaks or 1 filet.
Double up the recipe for larger amounts.

Let the fish marinade in the ziploc for the day.

When you finally get home from work.

Remove the fish from the ziploc.
place it in a baking pan.

Bake it on 350 F for
(here is the rule of thumb)
10 minutes per inch of fish,
or until the fish flakes easily with a fork.

At our house,
we eat our fish nearly alive,
and our salmon,
that we buy at Han Ah Reun is sushi grade,
so I only show the fish the oven for a minute.
But if you don’t know what you are doing,
best to just cook it.

So you got your yummy salmon,
which by the way,
you can also broil,
under close watch.
Eaten with some asparagas
and a 1/4 head of iceberg lettuce with blue cheese dressing
and life does not get any better then this.

(Read more about the Chef in the post titled:
“Will The Ravens Beat The Colts And Do I Really Care?”
It will give you hope for your own…ummmm… challenging kids)

The World’s Best Blueberry Pie

Okay So This Isn't A Pic Of Blueberry Pie But It Is One Of The Chef's Buffet Tables,Pretty No?

I Love summer,
I really love winter,
I love the cold and snow,
mIght have something
to do with menopause.
I dunno.

But today I love summer.

Blueberries on sale,
at the Giant.

Pulled out my
trusty dusty,
Best Blueberry Pie recipe.

It is all yours.

You can make your own crust,
But the store brand ones run as
cheap as $1.15.
My time is worth that.

You will need 2 (9) inch pie crusts,
Take note here, “Deep Dish”.
Graham cracker is best.

For the filling:
8 cups of blueberries (or any mixed berry including strawberries)

14 tablespoons cornstarch

6 tablespoons grape juice

4 tablespoons lemon juice

1 teaspoon cinnamon

1 +1/3 cup sugar (or 2/3 cup sugar,2/3 cup splenda)

That’s it!

Wash the berries and pick out the stems.
If using strawberries cut them up how you like.

Mix all ingredients except for berries in a bowl.

Divide the berries between the 2 pie crusts.

Pour the wet ingredients over the berries as evenly as you can.
It doesn’t have to be perfect.
Rustic is good.

Bake the pies at 375 F for one hour.

If you put the pie pans into a larger baking or roasting pan you won’t have to worry about runover and a smoky house.

If you want a yummy cripy crumb topping for the pies well
here ya go…

1/2 cup sugar (or 1/4 cup sugar and 1/4 cup splenda)

1 cup flour

1/2 cup margarine

Margarine should be cold.

Mix so that crumbs form but even if they don’t you can
separate the mixture off into little bits over the pies.

That’s it.

There are 3 things I like about this pie.
No 4.

1. It tastes great.
2. It’s super easy.
3.It keeps in the fridge for a week at least and still tastes great.
and lastly 4. it’s a double recipe so…
you can take one to your neighbor,
or the firestation guys,
or to work,
or to somebody,
who doesn’t get much lovin’,

cause nothing says lovin’,
like something from the oven.

And who doesn’t love a slice of summer?

I mean pie!

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