Good morning.
Do something nice for your father this weekend. Get him a fishing hat or a weed eater, and if you're nearby, cook him a manly meal. If your dad has passed on, cook yourself and half a dozen others a summer meal and raise a glass. Here's a suggestion for a menu:
BEER, his favorite.
ONION DIP, the original kind.
1 regular-sized container of sour cream
1 envelope Lipton dried onion soup mix.
Combine well in a bowl and chill overnight. Serve with any form of chip.
When this dip came out decades ago, it was heartily embraced by nearly everyone but was a particular hit at teenage parties.
Dad will remember it if he's over the age of sixty.
On to BLACKBERRY BRANDY BARBECUED RIBS, slightly different and scrumptious.
For 6 full racks of baby back ribs, here's the rub:
1 cup brown sugar
6 tablespoons jerk seasoning
2 tsp. kosher salt
1 tsp. freshly ground black pepper.
Combine ingredients in a bowl and rub the ribs with your hands. Place the rubbed ribs on a metal rack at the bottom of a large roasting pan, two if necessary, and cover with the following marinade:
1 1/2 cups Coke or Pepsi
4 tbsp. liquid smoke
1 tbsp. Worcestershire sauce
1 cup water
Cover the pan(s) and bake in a 300 degree oven for 4 hours. Cool ribs in the pan.
While this is happening, make the sauce:
4 tbsp. finely minced white onion
3/4 cup red wine vinegar
2 cups Worcestershire sauce
2 cups tomato sauce
1 tbsp. sugar
1 cup blackberry brandy
1 cup honey
1 tbsp. cornstarch slurry, made with equal parts of cornstarch and water
Combine everything but the slurry in a saucepan and bring to a boil. Reduce heat and simmer for 45 minutes. Add the slurry,
raise the heat, and cook, stirring, for another 4 or 5 minutes.
Now remove the ribs from the roasting pan and grill them, meaty side down, on your barbecue until heated through. Flip to the other side and brush with the sauce until bubbly and hot.
Lots of steps here but worth it. The key ingredient in the sauce is the brandy but no worries for the kiddies. The alcohol content disappears with the cooking and the only thing remaining is the flavor. Ribs are an expensive meat; in a pinch use the sauce on chicken. It is equally delicious.
Have your meat with COTTAGE NOODLES.
1 regular bag of egg noodles
2/3 cup cottage cheese
2/3 cup sour cream
1/2 cup finely chopped white onion
1 tbsp. garlic powder
1 tsp. kosher salt
1/2 tsp. finely ground black pepper
Parmesan
Cook noodles according to package directions until just al dente. Drain them. In a buttered casserole, place the noodles with cottage cheese, sour cream, onion, garlic powder, salt and pepper, and stir carefully until well combined. Sprinkle with
Parmesan and bake in a 350 degree oven for 25 minutes while you're grilling your ribs. Either location, near the grill or the oven, will be hot. Have a beer.
For a veggie, we suggest GREEN BEANS with BACON.
1 bag frozen whole green beans
6 strips of bacon
3/4 stick of butter
1/4 cup brown sugar
1/2 tsp. garlic powder
Saute the bacon in a skillet until crisp, drain on paper towel, and crumble. Cook the beans in boiling water until al dente.
Melt the butter in a pan and add the brown sugar and garlic powder. Drain the beans, place in a serving bowl, throw in the bacon bits, and toss with the sauce.
And for a make-ahead treat, we have CHOCOLATE PEANUT BANANA POPS.
3 large bananas, ripe but firm
1/4 cup creamy peanut butter
1 11 1/2 oz. bag of semi-sweet chocolate chips
2 tsp. shortening
1 cup salted peanuts, smashed to bits
Line a cooking sheet with aluminum foil. Slice the bananas in the usual way for cereal and spread them in a single layer on the sheet. Freeze for a couple of hours. Remove from fridge and spread half of them with a little peanut butter, then top with another slice. Return to freezer and freeze for another hour. In a double boiler over simmering hot water, melt the chocolate with the shortening. Line another cookie sheet with waxed paper. Remove the banana chunks from the fridge and dip each one into the chocolate mixture that has slightly cooled. Turn to coat, then dip into a plate of smashed peanuts. Insert a toothpick into each pop and return to freezer for another hour or until ready to serve. Thaw at room temp for about ten minutes.
No lawn mowing for the man of the house before or after this meal. A nap or a little PGA on the telly.
Best regards.
Elisabeth
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