Tag Archives: barbecue recipes

Pickled Cucumbers with Dill and Lemon

 

My grandparents grew lots of cucumbers on their farm on Long Island. Come late summer my grandmother would make jars of pickles, using lots of the fresh dill from the farm.  I have to settle for buying my product at the farm stand today, but I don’t need to settle on the flavors I enjoyed from my grandmother. This is a really easy recipe for making pickled cucumbers , perfect for any weekend barbecue , as well as a  low calorie snack to enjoy anytime!  This is simply cutting a few things , boiling a few ingredients and you have pickled cucumbers to go! Impress your family and friends this weekend with this simple delicious side!

From by the bay wishing you pickled food memories!

Maryann

 

blog pickles

 

Pickled Cucumbers with Dill and Lemon

Makes 1 quart

Ingredients

  • 1 pound kirby cucumbers
  • 1 shallot
  • 3 cloves garlic
  • 3 springs dill
  • 1/2 cup white wine vinegar
  • 1/2 cup water
  • 1/2 cup lemon juice
  • 1 teaspoon sugar
  • 3 teaspoons fine sea salt
  • 1 teaspoon whole black peppercorns

Directions

Have ready a 1 quart size glass container such as a mason jar. Trim the ends off of the kirby cucumbers and slice in 1/4 inch rounds. Peel and thinly slice the shallot. Peel and crush the garlic cloves. Take the glass jar and layer the cucumbers, then shallots , garlic and dill. Repeat until you have layered all your ingredients. Add the remaining ingredients into a saucepan and bring to simmer.  Remove from heat and pour over the cucumbers. Let cool to room temperature. Seal tightly and place in the refrigerator for at least 2 hours before serving. The pickled cucumbers will last about 2 weeks stored in the refrigerator.

 

 

 

Spare Ribs with Bourbon Apple Barbecue Sauce

blog apple ribs

 Summer evenings are meant for enjoying barbecue foods and nothing is more satisifying than lip smacking and finger licking ribs. This recipe highlights a barbecue sauce that is tomato based with added sweetness from fresh apple and a hint of bourbon.  A touch of molasses creates that lovely sweet bark finish. The best part  of this rib recipe is that they are made in the oven with minimal work but fantastic results. The meat from these ribs just pull off the bone. Summer is officially here this weekend, this is the perfect dish to celebrate!

From by the bay, wishing you summer food memories!

Maryann

Spare Ribs with Bourbon Apple Barbecue Sauce
Serves 4 as main course or 8 as appetizer

Ingredients

  • 2 1/2 lbs. racks baby back ribs
  • 1 cup ketchup
  • 1 apple, peeled, cored and chopped
  • 1/2 cup bourbon
  • 3 tablespoons molasses
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon worcestershire sauce
  • 1 teaspoon minced garlic
  • 1/4 teaspoon red chili flakes
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon fresh ground black pepper

Directions
Preheat oven to 425 degrees F. In a small sauce pan add all ingredients except for ribs. Bring to a boil. Reduce heat and simmer for 20 minutes, then turn off heat and cool. Puree in a food processor and set aside covered. In a large roasting pan lined with aluminum foil place the ribs in a single layer. Place in oven to brown for 30 minutes. After the 30 minutes remove ribs from pan and pour off any juice and fat. Place the ribs back into the pan. Use half the barbecue sauce and pour over and spread over the ribs. Lower the oven to 400 degrees F and place the ribs back in the oven, turning the ribs over and covering them with the remaining sauce. Bake for another 30 minutes and remove from the oven. The ribs can be served immediately or at room temperature.

Sriracha Coleslaw

Looking for something to kick up the flavor for your Memorial Day weekend ? This is the just the recipe. It’s the perfect combination of creamy coolness with just a undernote of a little heat. I’ll be making this side dish for my weekend barbecue, how about you ?

From by the bay wishing you some food memories with kick !

Maryann

blog sri slaw 2

Sriracha Coleslaw

Ingredients

  • 1/2 cup mayonnaise
  • 3 tablespoons fresh lime juice
  • 1 tablespoon fine granulated sugar
  • 1 teaspoon fine grey sea salt
  • 2 teaspoons Sriracha Sauce
  • 1 teaspoon canola oil
  • 16 ounces shredded green cabbage
  • 2 tablespoons chopped cilantro

Directions

Make dressing In a small bowl by whisking together mayonnaise, lime juice, sugar, salt, sriracha sauce and oil. In a large bowl add cabbage, cilantro and dressing. Toss until combined. Let sit in the refrigerator for at least 1 hour before serving.

 

 

 

 

 

 

 

 

 

 

 

 

Spare Ribs with Root Beer Barbecue Sauce

Several years ago, I became intrigued by the use of soda in home cooking. All the sugar in soda is perfect for creating a caramelized bark on meats such as pork. Also, the idea of soda in cooking has such a nostalgic feel to it. I loved the idea of root beer as the main ingredient for a barbecue sauce, I, mean come on it’s ROOT BEER! This sauce can be used with many meats, but I especially like it for baking ribs. I suggest you pick up some bottles of root beer tonight and try it out!From by the bay wishing you bubbly food memories!
Maryann
root beer

Spare Ribs with Root Beer Barbecue Sauce

Serves 4 as main course or 8 as appetizer

2 1/2 lbs. racks baby back ribs

1 tablespoon olive oil

1 clove garlic, chopped

1 cup ketchup

3/4 cup root beer, preferably made with cane sugar

2 tablespoons molasses

1 tablespoon apple cider vinegar

1 tablespoon worcestershire sauce

1 tablespoon dijon mustard

1/4 teaspoon red chili flakes

1/2 teaspoon fine sea salt

1/4 teaspoon fresh ground black pepper


Directions

Preheat oven to 425 degrees F. In a small sauce pan heat olive oil and saute garlic for one minute, then add the remaining ingredients except for ribs. Bring to a boil. Reduce heat and simmer for 20 minutes, then turn off heat and cool. In a large roasting pan lined with aluminum foil place the ribs in a single layer. Place in oven to brown for 30 minutes. After the 30 minutes remove ribs from pan and pour off any juice and fat. Place the ribs back into the pan. Use half the barbecue sauce and pour over and spread over the ribs. Lower the oven to 400 degrees F and place the ribs back in the oven, turning the ribs over and covering them with the remaining sauce. Bake for another 30 minutes and remove from the oven. The ribs can be served immediately or at room temperature.

 

Asian Style Barbecue Beef Short Ribs

Boneless beef short ribs are larger, more tender and meatier than their pork counterparts – making it a perfect barbecue food. I decided to make these short ribs using some of my favorite Asian flavors – ginger, garlic, cinnamon and star anise to braise the meat and infuse with these flavors, then make a barbecue sauce to brush on the ribs, as they caramelize on the grill. The result is meat that is slightly crisp on the outside, tender on the inside and packed with flavor. It’s really simple to make and the results are terrific.
From by the bay wishing you asian style food memories!
Maryann
blog asian short rib
Asian Style Barbecue Beef Short Ribs
Serves 4-6
Ingredients

For the ribs
21/2 pounds boneless beef short ribs
2 star anise
2 garlic cloves, peeled and smashed
1 cinnamon stick
1 inch piece ginger, peeled
chopped scallions to garnish
For barbecue sauce
1/2 cup hoisin sauce
1/2 cup ketchup
1 cup cooking water from ribs
1 tablespoon low sodium soy sauce
1/4 cup rice wine vinegar
1 teaspoon toasted sesame seed oil
Directions
Place short ribs in a large cooking pot with star anise, cinnamon, garlic and ginger. Add water to just cover the ribs. Bring to a boil, lower the heat to simmer and cover with a lid for 45 minutes. Remove the ribs and place on a platter, covering with some foil. Reserve 1 cup of the cooking water for the barbecue sauce. To make the sauce, add to a medium sauce pan the hoisin sauce, ketchup, cooking water, soy sauce, rice wine vinegar and toasted sesame seed oil. Bring to a boil and then simmer for about 30 minutes. Preheat the grill . Brush the short ribs with the barbecue sauce and grill for 8 to 10 minutes on each side. Serve immediately.

Short Rib Burger with Rosemary Onion Jam

I have a bit of a competitive streak when it comes to cooking. Each year we have an outdoor grilling get together where we try to out do one another for the best burger recipe. This year I went for a burger made of ground short rib. Short rib has just the right fat ratio for a juicy burger. Next, I made some vidalia onion jam as a topping that along with melted smoked cheddar cheese, crisp cooked pancetta and a little arugula made for a real winning burger! Try it for your next cookout and get rave reviews!
From by the bay, wishing you winning food memories!
Maryann

blog onion jam


Rosemary Onion Jam

Ingredients
2 tablespoons olive oil
3 large vidalia onions, chopped
3 tablespoons brown sugar
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
2 teaspoons fine sea salt
1 teaspoon fresh ground black pepper
3 springs rosemary, leaves chopped
Directions
In a medium sauce pan heat olive oil and add onions and sprinkle with salt and pepper. Saute onions until soft, about 15 minutes, stir so that onions to not burn. Add the remaining ingredients and continue to saute until onions are brown and the consistency is jam like. Remove from heat and cool. Place into a jam jar until ready to use. If not using within a few hours refrigerate. Bring to room temperature before using.
blog onion jam burger
Short Rib Burger with Rosemary Onion Jam
Serves 6
Ingredients
2 pounds ground short rib
6 sesame seed buns
6 slices smoked cheddar cheese
6 tablespoons onion jam
12 slices pancetta cooked, crisp
4 ounces baby arugula leaves
Directions
Cook burgers , as preferred. Cut rolls through middle and toast. Add the cheddar cheese to top of burger and melt. To assemble place some arugula to the toasted bottom of the bun. Place burger with cheese on top of the arugula. Top with the onion jam and then the cooked pancetta. Finish with the toasted top of the bun and enjoy!

Cubano Burger

 

Summer is almost here! The pool is open. The lounge chairs and umbrellas are set up. Blue skies and bright sun are overhead. I can walk into my backyard and imagine I’m on vacation, hmmm the South of France, Southern California, I think today feels like South Beach, Miami. South Beach is my inspiration for this Cubano Burger. Poolside dining doesn’t get better than this american twist on the cuban sandwich. I make my burger with ground pork mixed with fresh citrus, then  accented with ham, cheese and roasted garlic. Try this burger and whisk yourself and your guests off to South Beach too!
From by the bay, wishing you South Beach food memories!
Maryann
blog cub burg
Cubano Burger
Serves Six
Ingredients
1 head of garlic
1/2 teaspoon olive oil, plus more for brushing the grill
2 pounds ground pork
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground cumin
2 teaspoons lime juice
2 teaspoons orange juice
6 ciabatta rolls
12 slices baby swiss cheese
12 dill pickle slices
6 slices boiled ham
1/2 cup store bought mayonnaise
Directions
Preheat oven to 400 degrees F. Rub olive oil on head of garlic and wrap garlic in aluminum foil. Place on baking sheet roast for 30 to 35 minutes until garlic feels soft, then remove from oven and cool. Cut top off garlic head and squeeze garlic cloves out of skin and into a bowl. Mash garlic and then add mayonnaise and mix well. Cover and place into refrigerator until ready to use. In a mixing bowl add the ground pork, pepper, cumin and citrus juices. Mix well with your hands and form 6 patties. Fire up the grill. Brush grill with olive oil and cook patties approximately 15 minutes per side, until pork is cooked through. Once ready, cut rolls in half, place on baking sheets and top each side with a slice of swiss cheese. Remove from oven once the cheese starts to melt. To assemble : take one half of bun with cheese, place burger on top, spread garlic mayonnaise on burger, add slice of ham, then pickle slices and top with other half of the bun. Repeat to make the remaining burgers. Serve immediately.

From by the bay wishing all my readers a Happy Memorial Day!
Maryann

Savory Ketchup

Well, Memorial Day is not too far away, so I’m going to start blogging about some great recipes for celebrating this holiday weekend. I am sure you have been wondering why in the world make ketchup? Well, I have some very good reasons for suggesting that you do. The first one is this ketchup is much more delicious than any store bought ketchup. The second is that it’s healthy, you can control the amount of sodium and there are no preservatives. The third reason is this is SO EASY to make. My last reason and most important reason is that it will totally impress your guests, making them feel that they are special even if are serving burgers and hot dogs. I think especially for a long holiday weekend where you might be barbecuing through out the weekend , it’s worth the extra effort to have a batch of fresh ketchup ready in the fridge. I keep the ketchup in a mason jar so that it’s easy to bring to the table so guests can spoon some of this savory ketchup on top their food. Make this Memorial Weekend a real celebration and come back for more holiday recipes.

From by the bay wishing you some happy holiday food memories!
Maryann
blog ketchup
Savory Ketchup
2 tablespoons olive oil
1 small red onion, chopped
2 garlic cloves, chopped
1/4 teaspoon red chili flakes, or 1/2 teaspoon fresh red chili, chopped
1 28 ounce can puree tomatoes
1/4 cup water
1 tablespoon tomato paste
1/2 cup dark brown sugar
1/2 teaspoon allspice
1/2 teaspoon dried mustard
1/2 teaspoon fine sea salt
2 tablespoons cider vinegar
1 1/2 teaspoon lemon juice
In a medium sauce pan heat olive oil, add the onion, garlic and chili and saute until soft. Add tomatoes, sugar, tomato paste, bay leave and spices. Simmer uncovered 25 minutes. Add vinegar and lemon juice. If the ketchup seems very thick you can add another tablespoon or two of water. Simmer 10 more minutes. Remove bay leave. Set aside to cool. Once cool, puree in food processor , place in glass mason jar and store in the refrigerator until ready to use.

Dad’s Wild and Crazy Marinade

My dad was the great griller in our family! It was something he enjoyed and I think , he took this role pretty seriously. He always had his hat , apron and tongs at the ready! I smile at the thought of dad coming in and saying what should we grill for dinner today? When it was to be special, it was a flank steak!  My dad would marinate  the steak for hours. We actually are not quite sure what dad had in his marinade.  I actually think he changed it every time he made it. I would try to peek , but it was his secret marinade. We would just call it John’ wild and crazy marinade. It tasted like it had a little bit of everything. I’m sure it even included a splash of scotch from the glass in his hand!  All I know is that those were the best steaks and memories I ever had. That’s the beauty of marinades, it’s the time you could let your freak flag fly a bit with creativity. I , of course ,have tried to recreate dad’s marinade over the years and this is what I’ll share with you in honor of dad and father’s day. I suggest you use this as a jumping off point and play around with your own version of this to create fond food memories for your family and friends this summer.

Happy Father’s Day to my dad and all those cooking dads ( or moms) out there!

 

From by the bay wishing you wild and crazy food memories,
Maryann
blog dad's marinade
Dad’s Wild and Crazy Marinade
2 pound flank steak
1/2 cup olive oil
1/4 cup soy sauce
1/4 cup orange juice
2 tablespoons worcestershire sauce
2 garlic cloves, minced
1/2 teaspoon ground black pepper
2 tablespoons scotch
1/2 teaspoon red chili flakes
2 tablespoons dark brown sugar
Directions
Place all ingredients into a resealable plastic bag, mix well and refrigerator over night. Prepare on grill as you like.

Enjoying Corn Two Ways :Fresh Corn Pesto with Tagliatelle and Fresh Corn and Zucchini Salad

blog corn
It’s the beginning of September , Labor Day is this weekend and it’s time to take advantage of the abundance of fresh corn that is still available. Here are two more recipes to try this weekend. Both of these recipes are tasty ways to think of fresh corn beyond eating on the cob. The first recipe is for cooked corn with a fresh zucchini dressing to create a lovely side dish that would compliment any main course. The second  recipe features corn as the main event by creating a corn pesto to use on pasta. Using corn as the base of the pesto makes a sauce that is creamy in texture and very delicious! So run out this weekend, buy some corn and give a try to these recipes . Have a wonderful holiday weekend!
 
From by the bay, wishing you bright and fresh food memories!
Maryann

blog corn zuc salad

Fresh Corn  and Zucchini Salad
Serves 6
8 ears of corn, cooked
1/4 cup mint
1/4 cup chives, chopped
1 1/2 cup zucchini or summer squash, coarsely chopped
2 tablespoons fresh lemon juice
1/2 cup olive oil
1 tablespoon coarse sea salt
1 teaspoon fresh ground black pepper
Directions
Cut corn off off the cob and place in a bowl. Add to a food processor mint, chives, zucchini, lemon juice , salt and pepper and blend. Slowly add the olive oil and continue to blend to a smooth consistency. Pour dressing on top of corn and mix well. Serve at room temperature.
blog corn pasta
Fresh Corn Pesto with Tagliatelle
Serves 4
6 ears of fresh corn
6 slices bacon
1/2 cup pecans, coarsely chopped 
1/2 cup olive oil
1/2 cup grated parmesan cheese
1/4 cup basil leaves
1 tablespoon fine sea salt
1 teaspoon fresh ground black pepper
12 ounces tagliatelle 
Directions
In a frying pan cook bacon until crisp, drain and place to the side. While bacon is cooking cut the corn off the cob. Once the bacon is done cooking, keep 1 tablespoon of the rendered fat from bacon and place frying pan back onto a medium heat and saute the corn for 2-3 minutes until tender. Remove from heat and let cool. Take half of the corn and place into a food processor along with the pecans, remaining olive oil, cheese, basil and salt and pepper and blend until it’s a creamy consistency. Cook pasta as directed, before straining take 1 cup of hot pasta water and place to the side. Place the strained pasta into a bowl, top with the corn mixture, remaining whole corn kernels and 1/2 the pasta water. Mix well. You are looking for a creamy sauce that covers the pasta well, , add more water if needed. Sprinkle the top with crumbled cooked bacon and more parmesan cheese. Serve immediately.