1. Parmesan Tots With Dipping Sauce
YIELDS:10 servings
INGREDIENTS
- 3 tbsp.
- chili sauce
- 3 tbsp.
- mayonnaise
- 1 tbsp.
- yellow mustard
- 1 tbsp.
- sweet pickles, chopped
- 1
- (2-lb.) bag frozen potato tots
- 1 1/2 tbsp.
- olive oil
- 1 1/2 tsp.
- garlic powder
- 1/2 c.
- Parmesan, grated
DIRECTIONS
- Combine chili sauce, mayonnaise, yellow mustard, and chopped sweet pickles. Toss potato tots, olive oil, garlic powder and put in your cast iron double pan. Roast at temperature specified on package 25 minutes. Toss with Parmesan; roast 3 to 4 minutes. Serve with sauce.
2. Vegetable Kebabs with Lemon-Scallion Vinaigrette
YIELDS:8 servings
TOTAL TIME:0 hours 50 mins
INGREDIENTS
- 3 lemons, halved
- 1 tsp. honey
- 6 tbsp. olive oil, divided
- Kosher salt
- Freshly ground black pepper
- 2 scallions, finely chopped
- 4 small zucchini, halved lengthwise and cut into 1-inch pieces
- 4 small summer squash, halved lengthwise and cut into 1-inch pieces
- 3 bell peppers (1 each red, orange, yellow), cut into 1-inch pieces
- 2 bunches cherry or grape tomatoes, on the vine
- 1/4 c. fresh mint, chopped
DIRECTIONS
- Heat grill to medium-high. Grill lemons, cut sides down, until charred, about 2 minutes. Squeeze juice from grilled lemons into a bowl (you should have about 6 tablespoons). Whisk in honey until dissolved. Whisk in 4 tablespoons oil. Season with salt and pepper. Stir in scallions.
- Thread zucchini, squash, and peppers onto separate skewers. Drizzle remaining 2 tablespoons oil over kebabs and tomatoes. Season with salt and pepper.
- Grill tomatoes, covered, until charred, 2 to 4 minutes. Grill zucchini, squash, and peppers, covered, turning occasionally, until charred, 14 to 16 minutes for zucchini and squash and 10 to 12 minutes for peppers.
- Drizzle half of the vinaigrette over kebabs and tomatoes. Top with mint just before serving. Serve with remaining vinaigrette alongside.
3. St. Louis Style Ribs
YIELDS:6 SERVINGS
PREP TIME:0 HOURS 10 MINS
TOTAL TIME:3 HOURS 35 MINS
INGREDIENTS
- 3 lb.
- spareribs
- 2 tbsp.
- brown sugar
- 2 tsp.
- kosher salt
- 1 tsp.
- garlic powder
- 1 tsp.
- onion powder
- 1 tsp.
- oregano
- 1/2 tsp.
- freshly ground black pepper
- 1/2 tsp.
- chili powder
- 1/2 tsp.
- mustard powder
- 1/4 tsp.
- cayenne pepper
- 4 tbsp.
- butter, cut into cubes
- 1 c.
- barbecue sauce
DIRECTIONS
- Preheat oven to 300° and line a baking sheet with aluminum foil. If your ribs have a thin membrane over the bones on the backside, remove by carefully sliding a knife under membrane and then peel it away.
- In a small bowl, combine brown sugar and seasonings. Rub mixture all over ribs until well coated.
- Space butter out over ribs and wrap tightly in foil and place on prepared baking sheet. Bake until very tender and separates easily with a fork, about 2 1/2 hours.
- Heat oven to broil and unwrap ribs and brush all over with barbecue sauce. Place back on baking sheet and broil until sauce starts to caramelize, 5 minutes.