July 4th BBQ TIME!

As you know, I grew up on Long Island, NY back in the 50's and60"s, and good deli salads were available everywhere. When I came to Florida over 20 years ago, I went into food shock over the lack of " good" deli foods, Pizza, and other "ethnic" foods we had readily available anywhere. I had to learn to make so many things! I have shared with you my main stay potato salad , Cole slaw, and macaroni salads on another day's blog, but, recently found and tried this one, which definitely sounded like my favorite from NY Deli days, and oh so glad  I did. Nothing like the real thing baby, it is different from mine, will not replace mine except when I crave it, but it is very, very good! NY German Potato Salad 2 lbs potatoes boiled in their skin and cooled. Quarter them before cooking, and cook until fork tender. Peel when cool enough to handle, if desired. ( I do for this recipe) Brine: 1 cup white vinegar 1 1/3 cup water 3/4 cup sugar 1 onion chopped Salt & pepper to taste Combine brine ingredients and boil for 5 min. Slice potatoes thin (I slice about 1/4" but you can go thinner) and pour hot brine over them. Let them marinate in the frig for 24 hours. Drain in a colander but do not drain dry. Do this over a pot so if they are too dry you have extra marinade to add back into the salad. ( I did not need the extra, there is plenty of brine clinging to the potatoes) Add Hellman's Mayo,( OK, I LOVE Hellman's mayo)  enough to make it as creamy as you like, and salt & pepper to taste. You can also crumble cooked bacon into the potatoes too.( I add parsley and shredded carrot, as you will see below, for color and crunch). Chill for about an hour or more. Will keep for several days in the refrigerator. After brining Ready to eat! I consider myself blessed to have been born in the USA, as it was not something anyone can choose for themselves. It clearly was an act of God. I pray every day for all of our brothers and sisters around the world, that we all know peace, safety, security, love, freedom, and of course, plenty of good food to eat! Slow-Cooker Barbecue Beef Brisket Prep Time 10 min Total Time 6 hr 10 min Servings 10 Ingredients 3 tablespoons packed brown sugar 1 tablespoon plus 1 1/2 teaspoons chipotle chili powder 2 teaspoons ground cumin 1 teaspoon celery salt 1 teaspoon garlic powder 1 teaspoon salt 1/2 teaspoon pepper 4 to 5 lb fresh beef brisket (not corned beef) 1 1/2 cups ketchup 1/4 cup apple cider vinegar 1/4 cup finely chopped yellow onion 1 tablespoon Worcestershire sauce 3/4 cup low-sodium beef, chicken or vegetable broth or water Directions Directions In small bowl, mix brown sugar, chipotle chili powder, cumin, celery salt, garlic powder, salt and pepper. Spray inside of 6-quart slow cooker with cooking spray. Place brisket in slow cooker; rub mixture all over brisket. In another small bowl, mix 3/4 cup of the ketchup, the apple cider vinegar, onion and Worcestershire sauce. Pour over brisket along with broth. Cover and cook on Low heat setting 6 to 8 hours or until meat thermometer inserted in center of brisket reads 160°F. Transfer brisket to cutting board; let stand 10 minutes. Meanwhile, add remaining 3/4 cup ketchup to sauce in slow cooker; stir to combine. Thinly slice brisket; transfer to serving plate. Spoon sauce over top.  Use a Brisket flat for this recipe. Grilled Mediterranean Chicken Vegetable Kabobs Prep Time 55 min Total Time 55 min Servings 4 Ingredients Rosemary-Lemon Marinade 1/4 cup lemon juice 3 tablespoons olive or vegetable oil 2 teaspoons chopped fresh rosemary leaves or 1 teaspoon dried rosemary leaves 1/2 teaspoon salt 1/4 teaspoon pepper 4 cloves garlic, finely chopped Chicken and Vegetables 1 lb boneless skinless chicken breasts, cut into 1 1/2 inch pieces 1 medium red bell pepper, cut into 1-inch pieces 1 medium zucchini or yellow summer squash , cut into 1-inch pieces 1 medium red onion, cut into wedges 1 lb fresh asparagus spears 1/4 cup crumbled feta cheese (1 oz) Directions Directions In shallow glass or plastic bowl, or resealable food-storage plastic bag, mix all marinade ingredients. Add chicken, stirring to coat with marinade. Cover dish or seal bag; refrigerate, stirring occasionally, at least 30 minutes but no longer than 6 hours. Heat coals or gas grill for direct heat. Remove chicken from marinade; reserve marinade. Thread chicken, bell pepper, zucchini and onion alternately on each of four 15-inch metal skewers, leaving about 1/4-inch space between each piece. Brush vegetables with marinade. Cover and grill kabobs over medium heat 10 to 15 minutes, turning and brushing frequently with marinade, until chicken is no longer pink in center. Add asparagus to grill for last 5 minutes of grilling, turning occasionally, until crisp-tender. Discard any remaining marinade. Sprinkle feta cheese over kabobs. Serve kabobs with asparagus. ( or vegetable of choice. Also goes well with rice or rice pilaf).  Milwaukee Dogs Prep Time 20 min Total Time 45 min Servings 6 Ingredients 1 tablespoon vegetable oil 1 medium onion, sliced 1 package (16 oz) beer bratwurst (6 count) 6 slices Swiss cheese 6 rye or whole wheat hot dog buns, split, toasted 1/2 cup sauerkraut 2 tablespoons coarse-grained mustard Directions Directions In 10-inch nonstick skillet, heat oil over medium-low heat until hot. Cook onion in oil 20 to 25 minutes, stirring occasionally, until brown and softened. Heat gas or charcoal grill. Place bratwurst on grill over medium heat. Cook uncovered 10 to 15 minutes, turning frequently, until hot. Wrap each bratwurst with slice of cheese; place on buns. Top with sauerkraut, onion and mustard. Make any ( or all ) of these for a great tasting celebration any time, and serve with any of the salad recipes I have shared, and some great tasting baked beans. This will satisfy all the hungry appetites you celebrate with! God bless us all!

Indoor Barbeque Recipes

 Today I am making my oven BBQ Baby Back Ribs, the low and slow way.  I made my Cole slaw yesterday, and I made some potato salad today, to go with dinner, but, I also had a few zucchini that were peeking at me in the refrigerator, so, I made:

The ones on the small plate, never made it to the dinner table

Zucchini Pancakes

1 Large Zucchini , shredded , squeeze out as much liquid  as you can
1/2 small onion chopped fine
2 eggs
1/2 cup flour or bread crumbs I used a 1/4 cup of each (and Italian flavored bread crumbs today)
Salt and Pepper as desired
1/4 cup parmigiana cheese
1 tsp granulated garlic or 2 cloves of fresh garlic chopped fine
1/2 tsp baking powder


Mix all well in bowl, beating in the eggs thoroughly. The mixture should be thick, not too runny. Add in a bit more flour or breadcrumbs if too runny.


Heat up enough vegetable oil in large frying pan,to cover entire surface. When hot, drop by the tablespoon onto the pan, and flatten slightly to get even cooking. Brown about 3 mins on each side,  and transfer to paper towel lined plate, until ready to serve.
Tips:

Serve with sour cream or dill dip as desired.
Add in some oregano if desired
Top with some chopped green onion or chives
These keep in refrigerator for a few days, and can be reheated in 350 degree oven for 5-10 mins.
 They also freeze well and can be reheated from frozen  for about 15-20 mins.

We are a bit daffy trying to get a mortgage and looking for a new home. It is a very stressful situation to me, but, to my husband, it is what it is. He believes God will lead us where we need to be, and while I believe that as well, God also gave me the stress hormones, LOL.

Slow and Low Oven BBQ Baby Back Ribs

1 rack Baby Back Ribs
1/8 cup Dry Rub ( your choice, or sprinkle with paprika, granulated garlic, salt, pepper, onion powder, ground red pepper, etc, your choice, touch of brown or white sugar, whatever you like)
1 Cup of your favorite BBQ Sauce

Heat oven to 275 degrees F

Use the dry rub all over the ribs, rub in with your hands. Cut into 2 rib sections, and place bone side down in a broiling pan or baking pan, lined with  heavy duty foil if desired for easier clean up.  Place into the oven for 2 hours. Remove from oven, and cover with foil for another hour.

Remove from oven, and turn up to 375 degrees F.  Remove the foil. Baste each side of the ribs, and return to oven bone side down, uncovered for about 20 mins until the desired level of color you want the ribs with the sauce.

Wait about 5 minutes before serving. Serve with your favorite sides.

Tender, fall off the bone

Tips:

Dry Rub:

Stonegable Spicy Dry Rub I usually double or triple this recipe.  1 TBS smoked paprika 2 TBS garlic powder 2 tsp onion powder 1/2 tsp black pepper     2 tsp chili powder 2 tsp ground cumin 1/2 tsp cayenne 1 TBS dried chives 2 TBS brown sugar 1 tsp  kosher salt 1 TBS sugar Mix all the ingredients in a bowl. Spicy Dry Rub ¼ cup brown sugar ¼ cup course sea salt ¼ cup paprika 3 tablespoons ground pepper 1 tablespoon ground white pepper 2 tablespoons onion flakes ½ tablespoon red pepper flakes ½ tablespoon garlic powder ½ tablespoon celery seeds Combine all ingredients in a bowl or plastic bag. Mix. Pour into your jar and seal. Makes approximately 1 cup  Store leftovers in tightly closed jar Spicy BBQ Rub  Ingredients ¼ cup brown sugar ¼ cup course sea salt ¼ cup paprika 3 tablespoons ground pepper 1 tablespoon ground white pepper 2 tablespoons onion flakes ½ tablespoon red pepper flakes ½ tablespoon garlic powder ½ tablespoon celery seeds Instructions Combine all ingredients in a bowl or plastic bag. Mix. Pour into your jar and seal. Makes approximately 1 cup Store in an airtight container up to 1 month   Smoky-Sweet BBQ Rub     1/4 cup kosher salt     1/4 cup firmly packed dark brown sugar     2 tablespoons plus 2 tsp. Smoked paprika     2 tablespoons granulated sugar     2 teaspoons garlic powder     2 teaspoons freshly ground pepper     1 teaspoon dry mustard     1 teaspoon ground cumin     1 teaspoon ground ginger Preparation Stir together all ingredients. Store in an airtight container up to 1 month. Make these rubs in big batches for Holiday gifting. Store into mason jars, and decorate with a label. BBQ Sauce Gaucho BBQ Sauce 1 cup Ketchup 1 tbsp. Worcestershire sauce 2 or 3 dashes Tabasco sauce 1 cup water ¼ cup vinegar 1 tbsp. Sugar ( I use 2 tbs brown sugar) 1 tsp. Salt 1 tsp. Celery seed  add some onion powder or granulated garlic if desired Combine all ingredients. Simmer 30 min. Makes enough sauce for basting 4 pounds loin back ribs or spareribs. Don't omit the celery seed--it’s a key ingredient Tangy Coffee BBQ Sauce Ingredients 1 cup ketchup 1 cup brewed coffee 2 tablespoons dark brown sugar 1 tablespoon dried onion flakes 1 teaspoon garlic powder 1 teaspoon chili powder 1½ teaspoon white pepper 1½ tablespoons balsamic vinegar 1½ teaspoon soy sauce Instructions Combine ketchup, coffee, brown sugar, onion flakes, garlic powder and chili powder in a small saucepan; bring to a boil. Reduce heat and simmer 10 minutes or until slightly thickened, stirring occasionally. Remove from heat; stir in pepper, balsamic vinegar and soy sauce Store leftovers in refrigerator for up to 1 month, in tightly closed jar  Another great dry rub here: http://www.theyummylife.com/dry_rub_mix I just got my new cell phone from Cricket. I had a nice Android LG Risio, however, the Android did not answer my calls, or texts while I am driving. I only have a cell phone for emergencies and using the GPS features. Since my vehicle is Bluetooth enabled, I do not want to touch the phone while driving, PERIOD.  That means I had to go to the Windows phone, which does all those things, including the GPS over the Bluetooth/radio. Now to relearn all that. Geese. I have to take my grand daughter to an appointment today, and will test it out then.  Hubby cracked his phone, so, I will switch his to my Android later today. Oh, Joy!  Happy Cooking! Potato Salad and Cole Slaw recipes in previous blog pages. Check them out!