Barbeque Pork Ribs: Grilled

From the kitchen of Kendra

A few years ago at a cub scout dinner, I was chatting with a fellow scouter who willing shared his secret recipe for delectable ribs.  And since I had recently acquired a new gas grill I was extremely interested in learning how to cook anything on my grill.  His secret ingredient is "non-alcholic beer."  I choose to use apple juice instead.  This is an easy method that you and your family will enjoy.

Rack of ribs

Apple juice/or beer

Barbeque sauce

Preheat grill.  Cut the ribs at every second or third bone, rinse and pat dry.  Salt and pepper the ribs and put them on the grill browning each side, turning as little as possible.  Remove ribs from the grill and put into a deep baking pan.  Pour the apple juice over the meat and cover tightly with aluminun foil.  Place in about a 300 degree oven for 2-3 hours.  Take out of oven, put back on grill, and finish up with the barbeque sauce.  Serve and enjoy!

***Remember with your gas grill...turn the heat down so you don't cook your food too fast or, heaven forbid, burn it.  Happy grilling!

Rice with Black Bean Sauce

From the kitchen of Kendra

This was inspired from both the Haitian and Brazilian versions of black bean sauce; and is what I consider to be the main event of this simple dish.  It is unbelievable how something as plain as black beans can turn steamed rice into a carnival in your mouth.  Try this one.  You'll love it! 

2 cans of black beans (you can use dry beans, just remember to prepare them ahead.)

Garlic

Cayenne pepper (You can use any type of pepper to give it heat.  I just happen to have cayenne handy.)

Salt and pepper to taste
*Optional: onion

Puree beans, with the juice, in a blender until smooth and pour into a sauce pan.  Heat the pureed beans being careful to not scorch them.  Add the garlic, cayenne pepper, salt and pepper to taste.  Simmer for a few minutes to mingle the flavors.  Serve over steamed rice.

Yields: 6-8 servings.

FYI:  There really is not a science to making this sauce and I always make it to taste; which is why I did not list any measurements.  If you like a lot of garlic be generous, otherwise 5 cloves would probably be enough.  Remember that cayenne pepper goes along way, so start small.  If you choose to use canned beans you will not need very much salt.  As for the onion, if you want it, mince a couple of tablespoons, maybe even a quarter of a cup.  I don't know, experiment.  It is really hard to mess this up.

Red Rooster

This recipe, is a once a year treat that I like to fix to go with our Christmas Eve dinner.  Normally, this tasty beverage takes a bit of vodka to "warm things up," so to speak, but since I don't drink alcohol I decided to adapt this recipe to go without the liquor.  I use Sprite, or something similar, and I think it is delicious!  You will not be disappointed!

Emeril Lagasse, Food Network

1 1/2 quarts cranberry juice cocktail
1 (6 oz) can frozen orange juice concentrate, defrosted
2 cups Vodka or if you want a non-alcoholic drink, Sprite

Combine all of the ingredients in a large plastic container.  Freeze for several hours.  It will not freeze solid, but rather achieve the consistency of a slushy.  Scoop into punch cups or wine glasses and serve.

Yield:  2 Quarts

Source: foodnetwork.com

Brown Sugar Muffins

[Picture coming soon]

Grandma Campbell's Cookbook

1/2 cup butter or margarine
1 egg
1 cup brown sugar
2 cups flour
1 tsp. soda
1/4 tsp. salt
1 tsp. vanilla
1 cup milk


Bake at 375 degrees, 20-30 minutes.

Old Fashioned Coconut Cream Pie

My sister-in-law made this delectable dessert for Thanksgiving.  It was my first time having it and I have to say, I loved it!  You have got to try this recipe!

INGREDIENTS:
1 can coconut milk (can be found in the Asian foods section)
half and half or heavy cream (enough to add to the coconut milk to make 3 cups)
3 egg yolks
3/4 cup white sugar
1/3 cup cornstarch
1/4 tsp salt
1 cup flaked coconut, toasted
1 tsp vanilla
1 tsp coconut extract
fresh whipped cream, lightly sweetened

Graham cracker crust:
12 whole rectangular graham crackers
1 stick butter, melted and slightly cooled
3 Tablespoons sugar

To toast coconut, spread coconut on rimmed baking sheet in an even layer and bake at 325 degrees, tossing often, until lightly toasted, about 12 - 15 minutes.

CRUST:  Preheat oven to 325 degrees.  Finely crush graham crackers in a food processor or in a ziploc bag with a rolling pin.  Pour crumbs into a bowl and add sugar, stirring to combine.  Drizzle butter over the top and mix with a fork until the crumbs are evenly moistened.  Press the crumbs evenly in the bottom and up the sides of a 9 inch or 10 inch pie plate.  Bake for 13 - 15 minutes until the crust is just barely beginning to brown.  Remove from oven and cool completely before filling.

FILLING:  In a medium saucepan, combine half and half, coconut milk, egg yolks. sugar, cornstarch and salt.  Bring to a boil over medium-low heat, stirring constantly.  Mixture will become very thick.  Remove from heat, and stir in 3/4 cup of the toasted coconut, coconut extract and the vanilla extract.  Pour into baked and cooled pie shell and chill 2 - 4 hours or until firm.  Top with whipped cream and the remaining 1/4 cup of toasted coconut.

Source:  My Kitchen Cafe, www.mykitchencafe.blogspot.com

Kendra's Frappe

1/2 gallon vanilla ice cream
1/2 gallon raspberry sherbet
3 liters of Sprite or Ginger ale

Cream ice cream and sherbet until smooth.  Add Sprite and mix to desired consistency.  Drink and enjoy.  Guaranteed to be a crowd pleaser.

Pumpkin Soup

From the kitchen of Kendra

1 large can pumpkin (3 1/2 cups)
4 cans chicken broth
4 green onions
1 small white onion
4 Tbsp butter
3 Tbsp flour
1 tsp mace
1/2 tsp white pepper
1 cup half and half
5-6 slices cooked bacon, crumbled
1/2 cup milk
2 Tbsp brown sugar


Cut up green and white onions and saute in butter in a large, heavy pan.  Add flour and cook for about 2 minutes, then add chicken broth.  Mix well and cook for 4 minutes on low heat.  Simmer; add pumpkin, spices, bacon, and half and half.  Add brown sugar.  Serve warm garnished with sour cream adn chives, if desired.


Normally, I leave the mace out and increase the bacon.