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There’s nothing like ribs on a hot summer day – brined and then grilled to perfection. Serve them with collard greens that have been simmering on the stove for hours and your mouth has a summer party!
RIBS
What you need:
- 2 ½ to 3 pounds of pork spareribs
- 2 Tablespoons sea salt
- 1 teaspoon garlic powder
- 1 teaspoon liquid smoke
- 1 cup bottled BBQ sauce
- 2 Tablespoons garlic chili sauce (the Asian kind)
- Water to cover
How to Do
Put the salt, garlic powder and liquid smoke into a large bowl. Add about a cup of bowling water and stir to dissolve the salt. Add cold water to fill the bowl about ½ way. Cut the slab of ribs in half and submerge in the brine, making sure it is completely covered. Cover the bowl and refrigerate for at least 6 hours.
Heat the grill up to medium high. Cook the ribs about 15 – 20 minutes on each side, depending on the thickness.
Mix the BBQ sauce with the chili sauce and coat the under side (the side with the fat) with sauce and cook another 10-15 minutes. Turn and repeat with the other side. Cut into serving sized pieces.
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GREENS
What you need:
- 1 pound of bacon cut into chunks
- 1 bunch collard greens
- 1 bunch mustard greens
How to Do it:
Cook the bacon in a large kettle until it starts to brown.
While it is cooking, wash the greens separately and cut into large pieces.
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Put the collard greens on top of the bacon and bacon fat and stir gently. Cook for just a few minutes, stirring occasionally. The collards are a thicker leaf and need a little extra cooking.
Fill the pot a little over half way with water and bring to a boil. Add the mustard greens and reduce heat to low. Cover and simmer for about 2 – 3 hours. You can simmer longer, but try not to go less. The more they cook the more all the flavors meld together.
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Serve hot with the ribs – put some cornbread on the side and it’s a meal!
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Serves 4
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BLT Pasta – Bacon, Leaves (basil) and Tomatoes. I love pasta salad and I love BLTs. So what could be better on a hot summer day than this salad? Or serve it warm too!
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What you need:
- 1 cup small, dry pasta (I used ditalini)
- 1/3 pound of bacon, cut into chunks
- 10 cherry tomatoes, cut in half length-wise
- 2 cloves of garlic, sliced very thin
- 4 basil leaves, chopped
- 2 Tablespoons of mayo (or butter if you’re going warm)
- Parmesan cheese (not the stuff in the can)
How to Do it:
Cook the pasta in salted water until it is tender but still al dente. Drain
While the pasta is cooking, cook the bacon until it is crisp. Drain off most of the fat and add the garlic. Lightly sauté on med for about 2 minutes.
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Add all the ingredients back into the pasta pan and mix.
Mix in the parmesan and put into a serving dish. Garnish with basil.
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Serves 4
© Copyright 2015 The Lazy Gastronome
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1 pound of Chicken breast tenders
serrano and jalepeno pepper (1/2 teaspoon of each diced)
White onion (1/2 cup chopped)
1 fresh peach
1 T fresh cilantro
1/2 Lime
1/4 avocado
Salt and lemon pepper
Cut the peach off of the pit in segments, skin on.
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Then cut the segments into small (1/4 to 1/2 inch) chunks and put into a mixing bowl.
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Chop the onion and add to the bowl.
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If you cut the onion from the top side (not where the roots are), it stays together while you cut it. The root end holds all the segments in place making it easier to get an even cut.
Next, dice the peppers and add to the bowl.
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Cut the avocado into chunks and add to the mix.
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Squeeze in the juice of 1/2 lime and add the cilantro, making sure to remove the stems.
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Add salt and pepper to taste and gently mix.
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Chill for an hour (gives the flavors a change to meld).
In the mean time, season the chicken on both sides with salt and lemon pepper.
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Place on a hot grill and cook on med-high for about 3-5 minutes on each side. They will be lightly browned on the outside and totally cooked through. Make sure there is no pink left inside, but don’t cook so long as to dry them out.
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Put two tenders and about 2 tablespoons of salsa on the plate- add a salad and enjoy!
Serves 4-5
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