Yankee Chinese Red Spareribs
This will be you favorite recipe during this summer when you have an urge to cook some Chinese-style spareribs. Honestly, you will never order out again, they are that good! Althouh the glaze/marinade is thick, it is the perfect consistency not only to marinate the ribs, but to keep as a slathering glaze and for dipping as well.
1/2 cup maple syrup
1/2 cup brown sugar
1/2 cup soy sauce
1 teaspoon Chinese 5 spice
1/2 teaspoon garlic powder
15 drops(about 1/4 teaspoon)red food coloring
2 tablespoons vinegar(see NOTE)
1/2 teaspoon celery seed, optional
2 pounds boneless, country-style pork spareribs
In a large bowl, whisk together first 8 ingredients; set aside. Cut spareribs in half from top to bottom, making each half as thick. Place in a shallow container in a single layer and pour bowl of sauce over the top, making sure each rib is fully covered. Refrigerate at least 24 hours and as long as 2 days for an intense flavor.
After removing the ribs from the marinade, transfer to a sauce pan and bring to a boil. Once boiling, remove from heat, cover and serve alongside the ribs for dipping.
Preheat only one half of an outdoor grill on high. Place ribs on the grate that is NOT over the flame. Close top and indirectly cook ribs for about 10 minutes before flipping over to continue cooking until completely done.
If you want to cook these on the stove top, simply add 3 tablespoons oil in a large skillet over medium heat. Add ribs, in a single layer, and cook for about 10 minutes per side, until thoroughly cooked.
NOTE: Because this is a Yankee recipe, of course I use apple cider vinegar. It imparts a fantastic flavor, but use rice wine vinegar if desired. If you would like, add a 1/4 cup hoisin sauce as well, but it really isn't needed. Honey can also be a great substitution for maple syrup.
Country Kitchen Potato Salad with Crabmeat
I remember so well one of my parents first restaurants in Maine. It was the Canaan Country Kitchen. It was here that I first learned his recipe for cole slaw dressing that I have never had since. So what a perfect marriage, combining cole slaw, great dressing, some crunchy vegetables and crabmeat. Think about it for a moment......done? Now go make it!
Country Kitchen Dressing:
1 cup mayonnaise or salad dressing
1/2 cup buttermilk
1/4 cup apple cider vinegar
1 tablespoon sugar
2 teaspoons prepared horseradish
1 teaspoon each lemon pepper and Old Bay Seasoning
Salt and black pepper to taste
Salad:
4 cups cooked, cubed potatoes
2 cups cole slaw mix
1/2 cup cooked, whole kernel corn
1/2 cup minced cucumber
4 ounces cooked crabmeat *
Whisk together Country Kitchen Dressing ingredients until smooth; set aside.
In a large bowl, add all salad ingredients, tossing to combine. Fold in the dressing to the potatoes well. Cover and refrigerate at least 1 hour before serving.
* Your choice of crabmeat will be just fine, including canned(but drained well), freshly cooked and chopped or even imitation that has been chopped.
Picnic Seafood Pasta Salad
Who doesn't invariably have leftover lasagna noodles in the cupboard? I do constantly! So rather than looking at them every single time I open the door, I cooked them up for this refreshing, cool and great tasting seafood salad. Nothing fancy, high-end, gourmet or even expensive. Just good ol' eatin'!
4-6 large shrimp, peeled and deveined
1 cup mayonnaise or salad dressing
1 cup plain yogurt or sour cream
2 tablespoons honey
1 tablespoon lemon or lime juice
2 lasagna sheets, cooked, rinsed and cooled *
3-4 ounces cooked crabmeat
1 cup frozen California mix vegetables, thawed
1/2 cup chopped, fresh cilantro
Cook shrimp in any manner desired. I simply boiled them for 2 minutes before cooling. Slice shrimp in half to form two identical halves, as seen in image; set aside.
Cut lasagna noodles into thin strips, either from end to end or side to side; set aside.
In a large bowl, mix mayonnaise, yogurt, honey and lemon juice. Toss in the pasta, shrimp, crabmeat, vegetables and cilantro, blending very well. Serve cold.
Enough for 2-4 servings
Escabeche
The Spanish answer to Ceviche, but cooked. Like ceviche, this "pickled" fish dish is enjoyed during the summer months(see NOTE). A refreshingly light and delicious broth that is just as vibrant as the dish itself, but Yanked ™!. I also cut way back on the amount of olive oil traditionally used in Escabeche, substituting more broth for a fully flavor.
1 pound firm, white fish of your choice
3 tablespoons extra virgin olive oil
1 each green, yellow and red bell peppers, julienned
1 small onion, diced
1 habanero pepper, seeded and minced
2 cups vegetable broth
1/2 cup white wine vinegar *
1 tablespoon chopped, fresh basil(or 1 teaspoon dried)
1 teaspoon garlic powder
1/4 teaspoon dried ginger
Pinch allspice, optional
Salt and black pepper to taste
Cut fish into bite-sized pieces; set aside. In a large skillet, add olive oil over medium heat. When hot, add bell peppers, onion and habanero pepper. Stir to combine and cook until all vegetables are crisp tender, about 5 minutes.
Stir in the broth, vinegar and all spices as well as the basil. Lay the fish pieces on top, cover, reduce heat to low and simmer until the fish is cooked through. Remove cover to serve hot.
NOTE: Classically, the fish in Escabeche is breaded and only cooked about half way before adding to the remainder of ingredients before being refrigerated overnight so that the fish finishes cooking in the acidic marinade. It is then served either cold or at room temperature. If desired, chill the soup completely before serving with crusty bread.
* I think white wine vinegar is phenomenal in this recipe, but use your favorite.
