Saturday, August 31, 2013

Grilled Baby Back Pork Ribs with Mustard-Bourbon Barbeque Sauce

Grilled Baby Back Pork Ribs with
Mustard-Bourbon Barbeque Sauce

2 Tablespoons Ground Cumin
1 Tablespoon Chili Powder
1 Tablespoon Dry Mustard
1 Tablespoon Kosher Salt
1-1/2 Teaspoons Cayenne Pepper
1-1/2 Teaspoons Ground Cinnamon
6 pounds Baby Back Pork Ribs (about 3 whole racks)

Mix dry ingredients in a medium bowl.  Rub over both sides of Rib racks.  Arrange Ribs on a large baking sheets; cover and refrigerate overnight.

1 Tablespoon Olive Oil
2 bunches Green Onion, chopped
2 Cups White Onions, chopped
8 large Garlic Cloves, minced
2 Cups Brown Sugar
1 Cup Tomato Paste
1 Cup Dijon Mustard (yes, you read that correctly)
1 Cup Water
1/2 Cup Worcestershire Sauce (that's right, too)
1/2 Cup Apple Cider Vinegar
1 Tablespoon Ground Cumin
1-1/2 Cups Bourbon
Salt and Pepper

Heat Oil in a large heavy pot over medium- low heat.  Add Green Onions, White Onions, and Garlic and sauté until tender, about 15 minutes.  Mix in all remaining ingredients, adding Bourbon last.  Simmer sauce until thick and reduced to 7 Cups, stirring occasionally, abut 1 hour.  Season to taste with Salt and Pepper.  If you prefer a smoother Barbeque Sauce, you can purée this in the blender.  I like to purée about half of the sauce.  Sauce can be prepared up to 2 weeks ahead.  Cover and refrigerate.

Prepare your grill or barbeque to medium heat.  Cut Ribs into 4- to 6-Rib sections.  Arrange on barbeque.  Grill until tender, occasionally turning, about 40 minutes.  Transfer to baking sheet, cut into individual ribs.  Transfer 3 cups Barbeque Sauce to a small bowl; place remaining sauce in a small saucepan and reserve.  Brush Ribs with Sauce from bowl and return to grill.  Place pan of reserved Sauce at the edge of grill to rewarm.  Grill Ribs until brown and crisp on edges, brushing with more Sauce and turning occasionally, about 10 minutes.  Serve Ribs with warm Sauce.

"Oh, the depth of the riches both of the wisdom and knowledge of God!
How unsearchable are His judgements,
and His ways past finding out!"
Romans 11:33

What prompted this post?  Well, a number of things:  a few weeks ago we went to the Beach and on the way home we stopped a Famous Dave's---a 'mistake' on our part, as the boys had couldn't remember ever having Ribs before (it's been about 10 years since I've made them), and they've been raving over Ribs ever since.  Then the other weekend my neighbor told me she was fixing Ribs, and this week, guess what!--ribs are on sale!  Like I said, I haven't fixed this recipe in about 10 years--it takes some time and preparation, but WOW!, are they ever gooood!  The Sauce does smell up the kitchen some, so light a candle or turn on the vent.  I clipped this recipe from a Bon Appetit magazine years ago but failed to note the month and year it was published.  Enjoy!

Tuesday, August 27, 2013

Blueberry Breakfast Rolls

Blueberry Breakfast Rolls
A simple, yet delicious Morning treat!
Prep: 15 minutes
Bake: 12 minutes
Cool: 5 minutes

1  12.4-oz (8-count)  Refrigerated Cinnamon Rolls with icing
1  Cup  frozen Blueberries, thawed and well drained
1/3  Cup  Berry Preserves
1  teaspoon  finely zested Lemon Peel, optional
1/4  Cup  chopped Pecans, toasted

1/4  teaspoon Vanilla extract
Milk, as needed to thin frosting

Preheat oven to 375*.  Lightly grease 16 muffin cups.  Remove Cinnamon Rolls from package; set Icing aside.  Cut each Cinnamon Roll in half crosswise (horizontally).  Press a roll half into the bottom of a muffin well and about 1/2-inch up the side of the muffin cup, set aside.

In a small bowl, combine the Blueberries, Preserves, and Lemon Zest.  Spoon this Berry mixture onto the prepared Cinnamon Roll halves; sprinkle with toasted Pecans.  Bake at 375* for 12 minutes, or until golden.  Cool in muffin cups for 5 minutes, then transfer to wire racks and cool an additional 5 minutes.

Place the Icing in a small bowl, thin to desired consistency with Vanilla and Milk; drizzle over warm Rolls.  Makes 16 Blueberry Breakfast Rolls.

"My voice shalt Thou hear in the morning, O Lord;
in the morning will I direct my prayer unto Thee,
and will look up."
Psalm 5:3

You know those junk mail subscription/club solicitations that always come, advertising 'BONUS!  3 Free Recipes Inside!'??  Well, this was one of those '3 Free Recipes'.  Sometimes opening the junk mail is worthwhile.  And here is a hint: don't try to save on the washing by only using 12 muffin cups--the uncut Cinnamon Rolls will overfill the tins and the Blueberry Filling will spill out into the oven.  Yucky cleaning that is.

Saturday, August 17, 2013

Home-Canned Peach Pie Filling {Happy Summer}

Happy Summer Saturday!  I hope that your Summer has been a pleasant and happy one--it sure has slipped away swiftly, hasn't it!?  This week marks the beginning of school for us--Little One started Kindergarten.  Her smile says it all, doesn't it!

Big Sister was eager to start back, too, while Big Brothers--not so much.
And me? I've been looking forward to a quiet house, but find myself carrying on conversations with the dog...  I think it has helped a bit to have all the garden produce coming off at once.  Wednesday found me freezing corn (the boys had shucked it the night before), canning green beans (I had snapped them the previous afternoon), and then making more Sunshine Frozen Peach Cups because the peaches are ready, too.  I think that I have been deceiving myself with the notion that I would 'have more time when school starts'.
Two weeks ago I found a recipe for Home-Canned Peach Pie Filling online (link here).  I was very, very pleasantly surprised at how delicious it is.  The original recipe only made enough pie filling for six quarts; I have adjusted my recipe for seven quarts.  If I'm going to can, I like to have a full canner!  I hope you enjoy this, too. 
Home-Canned Peach Pie Filling
Peaches, peeled and diced, enough to make 7 quarts
8  Cups  Sugar
2-1/2  Cups + 1 Tablespoon  Clear Jel (regular, not instant), Flour, or Cornstarch--Clear Jel is preferred

6  Cups + 2  Tablespoons  Cold Water
2  Cups  Lemon Juice
1-1/4  Teaspoons  Cinnamon
1  Teaspoon  Almond Flavoring (optional)
1-1/2  Teaspoons  Vanilla Flavoring (optional)
Peel Peaches, slice into 1/2-1 inch chunks or slices.  Treat with Fruit Fresh, if desired.
Combine Sugar and Clear Jel in a large pot; stir in Cold Water.  Heat, stirring quite frequently as this can scorch (--speaking from experience here!), until mixture begins to thicken and bubble.  Add Lemon Juices, Cinnamon, and Flavorings if desired; boil for 1 minute, stirring continually.  Gently stir in Peaches and cook for 3 minutes longer, stirring continually.  Fill your clean, sterilized jars, leaving a 1-inch headspace; remove any air bubbles.  Wipe jar rims clean, attach lids and rings.  Process in boiling water bath for 30 minutes.  Makes 7 quarts, with a little left over for the cook to enjoy over some Vanilla Ice Cream--the rewards of her labor!
"My son, eat thou honey, because it is good,
and the honeycomb, which is sweet to thy taste;
So shall the knowledge of wisdom be to thy soul."
Proverbs 24: 13, 14a

If you're a little silly, like me, you'll know how much pleasure can be gained from just sitting in the cellar, gazing at all those lovely, lovely jars of canned food!
I appreciated the article on What Not To Can from Rural Revolution, which gives a little more info on canning with Clear Jel.  Of course, this recipe and all home-canned recipes should be used 'at your own risk'; if you have any questions please contact your local County Ag Extension office.

Tuesday, August 6, 2013

Sunshine Frozen Peach Cups

Sunshine Frozen Peach Cups

20 Cups Peeled and Diced Peaches, about 24 Peaches
1 (12 oz) Orange Juice Concentrate, prepared according to directions
1 Cup Sugar

Dissolve the Sugar in the Orange Juice; pour over the Peaches.  Spoon Peaches and juice into 5.5 ounce freezer containers; seal and freeze.  Makes 35 Sunshine Peach Cups.

For the Lord God is a sun and shield:
the Lord will give grace and glory:
no good thing will He withhold from them that walk uprightly.
Psalm 84:11

I like to use the last of the peaches from our tree to make frozen peach cups for school lunches.  Sometimes I'll add in a tablespoon of blueberries to each fruit cup.  Doing the math, though, is a bit startling:  if I'm packing 5 lunches a day (4 children and 1 husband), then 35 fruit cups will only last about... that's right, about one-and-a-half weeks.  Uh oh.  I think I either need another freezer or we'll just have to ration the fruit cups!  This recipe is slightly adapted from Bountiful Blessings, page 248.  My apologies if the formatting and photos for this post is a bit off; the PC is on the blink and I'm learning how to post from the iPad.