I'm Melting, I'm Melting!!!

I am so glad that the heatwave finally passed. Last week, I wanted to strip down to my underwear and take a nap in the frozen food section at the grocery store. Common sense actually won out against the heat stroke. I decided that catching freeze burn and a charge for indecent exposure wasn't that great of an idea especially if the end result was spending the night in a crowded, hot and smelly holding cell. Ewww... So yeah, I just ate half a box of Edy's frozen fruit bars, watched "March of the Penguins", and called it a day.

Seafood is the optimal dining choice this time of year. It's fresh, light and takes very little time to cook which is perfect if you don't like having a steam bath in your kitchen. Now this is one of my favorite dishes that I like to prepare during the summer. I call it Sunshine Shrimp Stir Fry because of the bright yellow and orange peppers that I used to create it. The beauty of stir-fry is that you can serve it with rice, lo mein noodles or just on it's own. I chose basamati brown rice this time around. Delicious! So give it a try and give Seamless a rest. You can always hang out with Jesse, the delivery guy, another time...

Sunshine Shrimp Stir Fry
Serves 4
 
Ingredients

• 2 tablespoons olive oil
• 1 pound uncooked large shrimp, peeled and deveined
• 1 orange bell pepper, sliced into strips (about 1 cup)
• 1 yellow bell pepper, sliced into strips (about 1 cup)
• 2 green onions, sliced with green and white sections separated
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, finely chopped or grated
• 1/4 teaspoon crushed red pepper
• 1/4 cup of chicken broth
• 2 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1/4 cup water
• 1 tablespoon sesame oil
• 1 teaspoon sesame seeds

 Instructions

1.      Heat the oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry for 3 minutes or until cooked through. Remove the shrimp from the skillet. 

2.      Add the white section of the scallions, orange and yellow bell peppers to the skillet and stir-fry for 2 minutes or until the vegetables are tender-crisp.  

3.      Add the garlic, ginger and crushed red pepper to the skillet and stir-fry for 30 seconds. Return the shrimp to the skillet. Stir in the broth, soy sauce, rice vinegar, sugar and water and cook for 1 minute or until the mixture is hot. Remove the skillet from the heat and stir in the sesame oil. Sprinkle the shrimp mixture with the sesame seeds and green section of the scallions.

Wine Pairing:
I chose a semi dry Riesling from the New York Finger Lakes region. Rieslings that are semi and/or off dry are often recommended to go with Asian cuisine. The sweetness of the wine compliments spiciness of the dish and refreshes the palate. Always avoid whites that would be considered oaky, buttery, dry, or even neutral when pairing with spicy foods.
This wine has some intense tropical and tree fruits on the nose like green melon and pears. The palate is also very fruit forward. It tastes like a combination of apricot, melon, lime, and pineapple on your tongue. There is a nice balance of sweetness and dryness. It finishes clean and crisp.

 

Mmmm... I Love the Smell of Charcoal in the Morning!

It's summertime...and you know what that means?! Barbeque!!!
Yes, barbeque. It's the South's favorite pastime next to football, of course. To be honest it is the only thing I look forward to during summer. I hate the heat. It's mainly because I don't exactly like walking around all day feeling like a warm moist towelette and I really can't stand what the humidity does to my hair. However, that does not discourage me from attending any barbeques or cookouts. I just put my hair up into a ponytail, pull on a tank top, grab my shades and step out into the blazing sun. The blistering heat, stifling humidity, uncomfortable sweat...  its all just fades away once the ribs hit my lips.

Feeling a little nostalgic for some true Southern barbeque, I decided to make my own this 4th of July. I made barbeque ribs, potato salad, sauteed green beans and corn on the cob. Granted I almost burned myself alive cooking all of this inside my super hot apartment. GENIUS! But it was soooo worth it... 

Sweet & Spicy Cola Ribs
Serves 6 to 8

Ingredients 

Dry Rub:

•  1/4 cup brown sugar
•  1 tablespoon paprika
•  2 tablespoons kosher salt 
•  1 tablespoon garlic powder 
•  1 tablespoon onion powder 
•  1 tablespoon ground cumin 
•  1 teaspoon fresh ground black pepper 
•  1 teaspoon chili powder
•  2 racks pork spare ribs (about 3 pound each)

Sweet & Spicy Cola BBQ Sauce:

• 2 cups ketchup
• 1 can cola
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar  
• 1 tablespoon fresh ground black pepper 
• 1 tablespoon onion powder  
• 1 tablespoon ground mustard 
• 1 tablespoon lemon juice  
• 1 tablespoon Worcestershire sauce 

Instructions

For the dry rub:

1. Whisk all dry ingredients together in a small bowl. This can be stored up to 6 months in an airtight container. 

For the sauce:

1. In a medium saucepan, combine all sauce ingredients. 
2. Bring to a boil. Then reduce heat to a gentle simmer and cook uncovered, stirring frequently, for about 1 hour 15 minutes.

For the ribs:

1. Rinse ribs with cold water.  Then pat dry with paper towels.
2. Place on a clean cutting board, pull off the membrane and trim the ribs of excess fat. 
3. Liberally season both sides of the ribs with rub. 
4. Wrap ribs with plastic wrap and refrigerate overnight or 8 hours so flavors can permeate.
5. Preheat oven to 350°.
6. Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs. 
7. Wrap racks individually and divide between 2 baking sheets.
8. Bake ribs until very tender but not falling apart, for about 2 1/2 to 3 hours. 
9. Carefully unwrap ribs and baste the ribs with the sauce. Return them to the oven to continue cooking uncovered, for about 15 minutes.
10. Remove ribs from oven and baste again with the sauce. Return them back to the oven for 15 more minutes.

Potato Salad
Serves 6 to 8

Ingredients

• 2 to 3 pounds round white potatoes, peeled and cut into 1/2-inch pieces
• 6 large hard-cooked eggs, peeled and chopped
• 1 to 1 1/2 cups Hellman's mayonnaise
• 1 to 2 heaping tablespoons Dijon mustard
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper
• 1 teaspoon paprika
• 1 teaspoon Tony Chachere's Original Creole Seasoning
• 1 teaspoon celery seeds
• 2 heaping tablespoons dill relish
• 4 slices bacon, cooked until almost crisp, diced

Instructions

1. Put the potatoes and eggs in a large saucepan or stockpot; cover with water. Bring to a boil. Cover and cook until potatoes are tender, about 15 minutes. Drain and let cool. 
2. In a large bowl, combine potatoes and eggs. Stir in mayonnaise and mustard. (Stir the mayonnaise and mustard in a little at a time, until you have the flavor and consistency you like.)
3. Stir in salt, pepper, paprika, creole seasoning, celery seeds, relish and bacon. 
4. Chill until serving time. 

Sauteed Green Beans
Serves 6 to 8

Ingredients

• 2 pounds green beans, stem ends trimmed and cut diagonally into 1 1/2-inch pieces
• 1 tablespoon olive oil
•  4 scallions, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh lemon juice (about 1/2 lemon)
• kosher salt and fresh black pepper, to taste

Instructions

1. Cook beans in large pot of salted boiling water (use 1 tablespoon of salt for every 4 quarts of water), uncovered, until crisp-tender, about 5 minutes. Using large slotted spoon, transfer beans to colander set in bowl of ice and cold water to stop cooking, then drain well.
2. Heat oil in a 10-inch skillet over medium-high heat. Add onion and sauté until soft without browning, about 3 minutes. Add garlic and thyme; stir 1 minute.  
3. Add green beans and sauté until hot, about 3 to 5 minutes.
4. Squeeze lemon juice unto the beans, evenly.
5. Season generously with salt and pepper. Transfer vegetables to bowl and serve. 

Corn on the Cob
Serves 6

Ingredients 

• 6 ears of corn
• 2 tablespoon of sugar
• unsalted butter
• kosher salt

Instructions

1. Just before cooking, husk the corn, pull off the silky threads, and cut out any blemishes with a pointed knife.
2. Bring water to a boil in a large stockpot. Add sugar. When water is boiling at a full boil again, drop in the corn. 
3. Cover the pot and let the water return to a boil again, then remove from heat and keep the pot covered.
4. After about 5 minutes, remove enough ears. You can keep the corn warm in the water for another 10 minutes without its becoming tough. 
5. Serve with lots of butter and salt. 

As you can see, you don't need a grill or the outdoors to barbeque. All you need is the desire for good BBQ, a whole lot of ice water, and one of your friends on speed dial to come save you from a heat stroke...

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