While the old deck disappears and the new one is added, our summer dinner spot is gone. This seems to be a theme in our lives lately. (Change is in the air.) Outdoor tables and chairs are stored in the garage; patio candles sit awkwardly in a living room corner. Cushions and pillows are propped up next to the piano or rest at odd angles under sofa tables in the family room. We have cabin fever this year in the summer because from May – September, we do not eat indoors unless there’s a horrific storm or we’re in a restaurant. Our life, from 5:00 on — when sun is on the western side of our house — is outdoors. But not, sadly, for two weeks. Continue reading
Ribs or Turkey Thighs—Happy Birthday, Dave and Jean!
Summer ‘cueing is one of Dave’s favorite things, I’d guess. Perhaps it’s one of mine, too. I escape some of the main dish cooking (I don’t know from grill-), though I have to come with menus. I’m sure some husbands will come up with words like,
“I would really like ________________for dinner,”
but not my husband. He exercises his right to choose in restaurants and not even always there. Often, I’ll be torn between one entree and another. To make sure I get to taste both, he’ll order one of them and let me order the other. I know. He’s quite a guy.
Eat this, not that.
Dave and His Ribs and Thighs serves 6-8 or 4 really hungry folks
2 racks of pork spareribs and 4 turkey thighs
Rub is Memphis Shake from Food Network Kitchens GET GRILLING–we doubled it
6 T brown sugar
4 T dried oregano
4T granulated garlic
2T ancho (we used chipotle) chili powder
4t kosher salt
2t celery salt
Leave rib racks whole and rub all ribs and turkey thighs well with rub. Refrigerate 2 hours.
Light grill and heat to medium-low (about 250 F). Lay out ribs , evenly spaced, and cover. Cook for about 1.5 hours hours, turning occasionally. Meantime, make sauce and French potato salad (below). Add thighs to grill and continue grillin for another 1.5 hours or so until thighs register 170 F on instant-read themometer. Apply sauce over ribs and thighs with a brush the last 10-15 minutes of cooking.
Sauce: (GET GRILLING, PAGE 218)
makes 2 quarts
4 T canola oil
12 cloves garlic, smashed
4T tomato paste
2T chili powder
2 T paprika (we used smoked)
2t crushed red pepper
1/2 t allspice -ground
Double pinch ground cloves
4 c ketchup
4 c water
1 c cider vinegar
1/2 c molasses
1/2 c brown sugar
2T kosher salt
2T soy sauce
1T plus 1t dried mustard (like Coleman’s
2t freshly ground black pepper
2 bay leaves
Heat oil in a large saucepan.Stir in the garlic, tomato paste, chili powder, paprika, red pepper, allspice, cloves and cook for 3 min until paste is dark and thick. Add the ketchup, water, vinegar, molasses, brown sugar, soy, Worcestershire, mustard, black pepper, and bay leaf. Adjust heat to maintain a gentle simmer and cook until the flavors come together, about 30 min. Remove and discard bay leaves before using.
French Potato and Vegetable Salad with Mustard-Tarragon Dressing
1/2# (24 oz or 9-10 medium) red potatoes–cut larger ones into halves or fourths
Kosher salt and fresh ground pepper, sprig of tarragon (to flavor water)
1/2# fresh asparagus, chopped
1 medium zucchini, cut into 1/2-1″ pieces (could use yellow squash)
1/2 ea medium sweet yellow and red peppers (any color combination fine)
1 c broccoli florets, cut into 1/2″-1″ pieces
1/2 small red onion, chopped finely (4-5 tablespoons)
5 spring onions (white and green fine) sliced thinly
Dressing (see below–make while potatoes cook)
In a 4 or 6 qt small stockpot, place potatoes and just cover with water. Add a pinch each of salt and pepper and a sprig of tarragon (or 1/2 t dried). Bring to a boil, lower heat a bit to keep from boiling over, and cook for about 12-15 minutes, until almost, but not quite, tender. (Make dressing. and set aside.) Add asparagus, zucchini and broccoli for the last few minutes. When potatoes are done, pour all into a colander in the sink and immediately pour back into pot. Sprinkle with salt and pepper and pour 1/2-3/4 of the dressing over the hot vegetables. Add the chopped fresh sweet peppers, reserving 2T for garnish. Mix well. Taste and adjust seasonings. Sprinkle with chopped spring onions and garnish with the reserved chopped yellow and orange peppers and a sprig of tarragon. Serve warm, at room temp, or cold.
1 clove of garlic, crushed and minced or grated
1 1/2 tablespoons Dijon-style mustard
3T white wine vinegar (I like Chardonnay, but any will do.)
9T extra-virgin olive oil (the best you have for this salad)
1/2 t kosher salt and 1/4 t fresh ground pepper
2 drops hot sauce, such as Tabasco
1T chopped fresh tarragon (plus 2 extra sprigs, one for potato water and one for garnish) or 1 t dried
In a large bowl, whisk together the garlic, mustard and vinegar. Slowly add olive oil, whisking with all the time or after every addition. Season with salt, pepper, hot sauce and tarragon. Whisk until well-emulsified. Store in a covered jar so you can shake the dressing right before each use.