Lemon Chiller

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20120811-204117.jpgThis drink is very refreshing. It is easy to make:

Fill a highball glass with ice.

Fill halfway with good lemonade, one with pulp.

Pour an inch of Bourbon and top with Lemoncello.

Stir gently. Garnish with mint and a lemon wedge if desired.

Cheers!

20120811-204405.jpgHave a yummy day!

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Start summer with some Rockin’ Rubbed Bourbon Ribs

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Slow cooked and ready for the grill

The Foodie:

Talk to any grill master and they’ll tell you the only way to make ribs is low and slow. I’m no grill master and do not have the patience to go slow at anything. The following recipe is slow by my standards (about four hours start to finish) but much faster than many recipes I have seen.

Start with the rub. You can easily buy dry rubs at any grocery or specialty store and in a pinch, why not? They are great. I love to mix the dry ingredients and test different flavors. I change what I do all the time so experiment and enjoy the variety. It’s not a bad idea to write out what you do. If you love it you will remember how to do it again. If not, know not to make the mistake again.

Here is the rub I made for Memorial Day. Feel free to use it all summer long:

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• 1 ½ tsp course salt and sugar
• 1 tsp onion powder
• Garlic powder
• Paprika
• ½ tsp celery salt
• Nutmeg (fresh grated is wonderful)
• Ground mustard
• Lots of fresh ground black pepper

Mix in a bowl with your fingers

Ribs:
• Two racks of Baby Back ribs (or any type of rib you prefer)
• Bourbon, orange juice, rub (above)
• Preheat oven to 225 degrees

Place ribs on a clean board. Pat ribs dry with paper towels. Wash your hands constantly (always be aware of cross-contamination). Put ¼ of the rub on the bottom and rub in well. Flip the ribs and put remaining rub on both racks, being sure to rub the sides and tips of the rack.

In a roaster or deep pan, pour about a ½ cup of Bourbon (don’t measure, just a few glugs on the bottom of the pan). Place ribs on Bourbon; pour another ½ cup of Bourbon and about 1 cup orange juice onto the racks. Put lid on roaster or cover well with foil. Slow roast 3 hours.

Light grill (I’m a charcoal girl but you decide).

Meanwhile, make the sauce:

• Place 1 cup of the drippings from the pan (strained to remove bones and large bits) in a medium sauce pan.
• Add 1 8 oz. bottle hoisin sauce (find it in the Asian section)
• ½ cup brown sugar and ½ cup apricot preserves.

Bring to a boil and reduce for 10 minutes. Remove from heat to thicken for a few minutes. Brush sauce on ribs and grill on both sides until sauce is caramelized and ribs are crisp (no more than 10 minutes).

Serve ribs with additional sauce in small bowls. Pass out wet paper towels, and enjoy!

And thanks to all our veterans and prayers to all who died to make us and keep us free.