Patio Ribs

A great summer favourite.

Patio Ribs
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Ingredients
  1. 4 lb. (3 – 4 racks) pork babyback ribs
  2. 1/2 cup hoisin sauce
  3. 1/2 cup oyster sauce
  4. 3 Tbsp. hot chili sauce
  5. 2 Tbsp. liquid honey
Instructions
  1. Remove skin fom underside of ribs. (Place ribs meaty side down on a flat surface. Using point of a knife or your fingers, loosen skin and pull back along end of last rib. Grasp membrane with a paper towel or pliers and peel away. Discard.)
  2. To tenderize ribs, slice each rack in half and add to large pot of boiling water. Boil gently until ribs are fork tender (45 minutes). Drain.
  3. Stir hoisin, oyster, hot chili sauce and honey together.
  4. Generously coat ribs with sauce on each side. When ready to barbecue, spray grill and cook over medium heat, basting with sauce and turning often until well glazed, about 15 minutes.
  5. Where there’s a will, I want to be in it!
Notes
  1. Book Reference – A Year of the Best (Page: 26)
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Lemon Sorbet

Lemon Sorbet
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Ingredients
  1. This is a delightful finale to a sumptuous meal. If you really want to show off – serve between courses to “cleanse” the palate – lah-dee-dah!!
Ingredients
  1. 1 cup milk (2% or skim will do)
  2. 1 cup whipping cream
  3. 5 lemons = 1 cup lemon juice (MUST be fresh)
  4. 2/3 cup berry sugar (fine sugar)
Instructions
  1. Cut in half and squeeze lemons; save shells. Mix all ingredients together in a shallow dish and freeze for 4 hours. Stir occasionally to break up ice crystals. Spoon into lemon shells, cover and return to freezer until ready to serve. (Hint: cut ends off rinds to they won’t “rock and roll” when you serve them.) Garnish with a mint leaf.
  2. Book Reference – Grand Slam (Page: 190)
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It costs no more to go first class – you just can’t stay as long.

Scotty’s Nest Eggs

One of our favorite bachelors loves to whip this up. – Update – Scotty is now married and we think this recipe did it!

Scotty’s Nest Eggs
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Ingredients
Each Nest
  1. 2-3 thin slices Black Forest ham
  2. 1 egg
  3. 1 Tbsp. cream 15 mL
  4. 1 heaping Tbsp. grated Swiss cheese 25mL
  5. sprinkle of dried basil
  6. English muffin
Instructions
  1. Preheat oven to 350 deg.F (180 deg.C). Grease large muffin tins. Line with ham and break egg over top. Add cream and sprinkle with cheese and basil. Bake 12-15 minutes. Serve on half a toasted English muffin. (Place water in any unused muffin cups to prevent damage.)
Notes
  1. Book Reference – The Best of the Best – Vol. 1 (Page: 33), That’s Trump (Page: 11)
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Hummus

A middle eastern dip – yummus make!

Hummus
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Ingredients
  1. 3 garlic cloves, minced
  2. 19 oz.can (540 ml) chick peas (garbanzo beans), drained
  3. 1/4 cup tahini (sesame seed paste)*
  4. 3 Tbsp. lemon juice
  5. 1 Tbsp. vegetable oil
  6. 2 Tbsp. water or chick pea liquid
  7. 1 tsp. cumin
  8. 1/2 tsp. salt
Instructions
  1. In food processor or blender, mince garlic. Add chick peas, tahini, lemon juice, oil, water, cumin and salt; process until smooth. Taste and adjust seasoning if necessary. Transfer to serving bowl. Makes about 1 1/2 cups. Serve with warm pita bread for dipping.
  2. *If you’re out of tahini, peanut butter makes a good substitute.
Notes
  1. Book Reference – The Best of the Best – Vol. 1 (Page: 51)
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Food is an important part of a balanced diet.

Nuts and Bolts

For those who are mechanically declined!~ and just about anyone else!

Nuts and Bolts
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Ingredients
  1. Nuts and Bolts
  2. For those who are mechanically declined!~ and just about anyone else!
Ingredients
  1. 1 lb. butter
  2. 2 Tbsp. Worcestershire Sauce
  3. 1 Tbsp. garlic powder
  4. 1 1/2 tsp. onion salt
  5. 1 1/2 tsp. celery salt
  6. 4 cups “Cheerios”
  7. 4 cups “Life” cereal (corn chex)
  8. 4 cups “Shreddies” or “Wheat Chex”
  9. 2 boxes pretzels or pretzel sticks
  10. 2 cups peanuts (salted if you insist!)
  11. 1 box “bugels”
  12. 1 box cheese nips or cheese bites
Instructions
  1. Heat oven to 250 F. Place butter in very large roaster and put in oven to melt butter while oven in preheating. Add all ingredients and stir well to coat evenly with butter. Bake for 1 1/2 hours. Stir every 1/2 hour.
  2. Book Reference – The Rest of the Best – Vol. 2 (Page: 71), Grand Slam (Page: 45)
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It’s easy to identify people who can’t count to 10. They’re in front of you in the market express lane.

Warm Spinach Salad with Apples and Brie

This is a winner!!

Warm Spinach Salad with Apples and Brie
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Ingredients
  1. 4 large Granny Smith apples
  2. 1/4 cup maple syrup
  3. 8 cups washed spinach leaves
  4. 1/2 lb. brie, cut in small pieces
  5. 1/2 cup toasted pecans
Dressing
  1. 1/4 cup apple cider or apple juice
  2. 3 Tbsp. cider vinegar
  3. 1 tsp. dijon mustard
  4. 1 garlic clove, minced
  5. 1/4 cup olive oil
  6. salt and pepper to taste
Instructions
  1. Peel and core apples; cut into 1/2″ slices. Arrange on baking sheet and brush with syrup. Broil until golden; turn, brush syrup on other side and broil. Place spinach in large bowl. Whisk dressing ingredients together in a small saucepan and heat until simmering. Pour over spinach, toss and add cheese, apples and nuts. Dee-lish!!
  2. Book Reference – The Rest of the Best – Vol. 2 (Page: 94), That’s Trump (Page: 62)
Notes
  1. Book Reference – The Rest of the Best – Vol. 2 (Page: 94), That’s Trump (Page: 62)
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Garlicky Tortellini Soup

Badda Boom – Badda Bing – if soup is your thing!

Garlicky Tortellini Soup
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Ingredients
  1. 1 Tbsp. butter
  2. 6-8 cloves garlic, chopped. (use it all – honest!)
  3. 4 cups chicken broth
  4. 6 oz. (170 g.) cheese tortellini
  5. 14 oz. can diced tomatoes with liquid
  6. or 2 1/2 cups skinned, chopped fresh ripe tomatoes
  7. 10 oz. (300 g) bag of spinach, stems removed
  8. 8-10 fresh basil leaves, coarsely chopped
  9. parmesan cheese, grated
Instructions
  1. Melt butter in a large saucepan over medium-high heat. Add garlic and saute about 2 miinutes. Add broth and bring to a boil. Add tortellini and cook halfway (about 5 minutes if frozen, less if using fresh.) Add tomatoes and their liquid; reduce heat to simmer and cook just until pasta is tender. Stir in spinach and basil and cook until wilted, 1-2 minutes. To serve, sprinkle with parmesan cheese. Serves 4.
Notes
  1. Book Reference – The Rest of the Best – Vol. 2 (Page: 0)
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The problem with the gene pool is that there is no lifeguard.

Pear & Cambozola Pizza

Favourite oxymorons: Temporary tax increase, tight slacks, twelve-ounce pound cake, exact estimate.

Pear & Cambozola Pizza
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Ingredients
  1. 12″ pizza crust (see Fast and Easy Pizza Crust – That’s Trump – pg.96) or purchased pizza crust 30cm
  2. olive oil to brush on crust
  3. 1 – 14 oz. can pears, drained and sliced in thin strips 398ml
  4. 2 Tbsp. toasted pine nuts 30ml
  5. 3 oz. Cambozola cheese, sliced or crumbled 85g
  6. freshly ground pepper
Instructions
  1. Preheat over to 450F (230C). Brush crust with olive oil, arrange pears on crust in pinwheel pattern, sprinkle with pine nuts, top with cheese and sprinkle of pepper. Bake 10-15 minutes, until crust is golden.
  2. Another Good Idea: For apple and Brie pizza, saute’ sliced apples in butter and brown sugar. Sprinkle with cinnamon. Dot pizza crust with broken pieces of Brie chesse, arrange apples on top and sprinkle with chopped walnuts and fresh rosemary. Bake as above.
Instructions
  1. Preheat over to 450F (230C). Brush crust with olive oil, arrange pears on crust in pinwheel pattern, sprinkle with pine nuts, top with cheese and sprinkle of pepper. Bake 10-15 minutes, until crust is golden.
  2. Another Good Idea: For apple and Brie pizza, saute’ sliced apples in butter and brown sugar. Sprinkle with cinnamon. Dot pizza crust with broken pieces of Brie chesse, arrange apples on top and sprinkle with chopped walnuts and fresh rosemary. Bake as above.
Notes
  1. Book Reference – The Best of the Best – Vol. 1 (Page: 123), That’s Trump (Page: 97)
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