Additional recipes from tailgating/cooking session
Dry Rub for Beef, Pork or Chicken
Makes about 5 tablespoons
|
2 |
teaspoon minced, dried thyme |
|
2 |
teaspoon cayenne pepper |
|
2 |
teaspoon sage or rosemary |
|
2 |
tablespoons garlic powder or granulated garlic |
|
2 |
teaspoon crushed fennel seeds or coriander seeds |
|
2 |
tablespoons ground black pepper |
|
2 |
tablespoons coarse salt |
Fresh Herb Rub for Beef or Pork
Makes about ½ cup
|
1 |
tablespoon minced garlic |
|
1 |
tablespoon toasted, crushed cumin seeds |
|
2 |
tablespoons minced fresh thyme |
|
1 |
tablespoon kosher salt |
|
1 |
teaspoon black pepper |
|
1 |
tablespoon olive oil |
Red, White and Blue Potato Salad
|
1 |
cup chopped green onions, divided |
|
1 |
cup sour cream |
|
1/2 |
cup mayonnaise |
|
1/4 |
cup white wine vinegar |
|
4 |
teaspoons Dijon mustard |
|
2 |
teaspoon sugar |
|
2 |
teaspoon salt |
|
1 |
teaspoon ground black pepper |
|
1 |
pound unpeeled small or baby red skinned potatoes |
|
1 |
pound small purple or blue potatoes, peeled |
|
1 |
pound unpeeled small white creamer or white rose potatoes |
|
2 |
cups cooked fresh peas, or one 10 ounce package frozen, thawed |
|
1½ |
cups crumbled blue cheese (about 6 ounces) |
|
|
Paprika |
Whisk 1/2 cup green onions and next 7 ingredients in medium bowl. Cover and chill dressing.
Do ahead: Can be made 1 day ahead. Keep chilled.
Place all potatoes in large saucepan.
Add enough water to cover by 1 inch.
Sprinkle with salt.
Bring to boil, reduce heat to medium, and boil until tender, 10 to 15 minutes (time will vary depending on size and variety of potatoes).
Drain and cool to room temperature.
Cut potatoes into 1/2-inch-thick slices and place in large bowl.
Add dressing, peas, and blue cheese; toss gently.
Cover and chill at least 2 hours and up to 1 day.
Sprinkle potato salad with paprika and remaining 1/2 cup green onions.
Test-kitchen tip: You'll notice that the water turns blue as you're cooking the blue potatoes, but don't worry — it won't discolor the white and red potatoes.
Makes about 8 cups.
Bourbon Glazed Baby Back Ribs
|
5 |
tablespoons Honey |
|
1/4 |
cup bourbon |
|
1½ |
tablespoons hoisin sauce |
|
1 |
tablespoon Dijon mustard |
|
1 |
tablespoon plum sauce |
|
1½ |
teaspoons mild flavored (light) molasses |
|
1½ |
teaspoons soy sauce |
|
1½ |
teaspoons Worcestershire sauce |
|
3/4 |
teaspoon hot chili paste (such as sambal oelek [Indonesian hot chili paste]) |
|
1/4 |
teaspoon salt |
|
1/4 |
teaspoon ground black pepper |
|
2 |
2 ¼ to 2 ½ pound racks baby back pork ribs |
|
1 |
cup unsweetened pineapple juice |
Whisk first 11 ingredients in small bowl.
(Glaze can be made 1 day ahead; cover and refrigerate)
Preheat oven to 350ËšF.
Place long sheet of heavy duty foil on each of 2 large rimmed baking sheets.
Sprinkle rib racks on all sides with salt and pepper.
Place 1 rib rack on each foil sheet.
Fold up sides of each foil sheet around rib rack to form boat like shape.
Pour 1/2 cup pineapple juice over each rib rack.
Fold up foil to seal packets.
Bake until ribs are tender, about 1 hour.
Remove ribs from foil packets.
Transfer to roasting pan; pour any juices from foil over and cool.
(Can be made 1 day ahead; cover with plastic wrap; refrigerate)
Prepare barbecue (medium heat).
Cut each rib rack in half.
Grill until browned, brushing frequently with glaze and turning often, about 10 minutes.
Cut racks between bones into ribs.
(6 Servings)