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Country Style Pork Ribs with Blueberry & Blackberry BBQ Sauce

Country Style Pork Ribs with Blueberry & Blackberry BBQ Sauce

A delicious combination of blackberries, blueberries, and ginger create a sweet and tart BBQ sauce. When brushed over pork ribs, and then roasted to crispy perfection, it is an irresistible combination. We served it with farmer’s market fresh green beans and grilled baby sweet potatoes.

 

INGREDIENTS
For the sauce:
1 ½  cups fresh blackberries or frozen, thawed
½  cup fresh blueberries, or frozen, thawed
½  cup sugar
2 tablespoons chopped peeled fresh ginger
2 tablespoons balsamic vinegar
Pinch of kosher salt

For the ribs:
8 country-style boneless pork ribs
¼  teaspoon garlic powder
½  teaspoon onion powder
½ teaspoon kosher salt
1 cup blueberry and blackberry BBQ sauce

 

INSTRUCTIONS
Make the sauce:
Add the berries and sugar to a sauce pan. Cook until the berries have completely collapsed and formed a thick sauce. Strain, through a fine mesh strainer and add the sauce to a blender with the remaining ingredients. Blend until smooth, measure out ½ cup for the ribs and pour the remaining into a bowl and set aside.

 

Make the ribs:
Preheat the oven to 325˚F. Dry the country-style ribs with paper towels, and if not cut through, cut the pork into separate rib shaped pieces. Combine the garlic powder, onion powder, and salt in a small bowl then rub all over the ribs. Line a shallow baking sheet with foil and set a cooling rack into the baking sheet.  Place the ribs on the rack in the pan and cover with a piece of foil. Place in the oven and bake for 1 hour and 15 minutes, or until the ribs internal temperature is 140˚F. Remove the foil and brush the ribs with half the barbecue sauce. Bake uncovered for about 15 minutes longer or until the temperature has reached 145˚F. Remove from the oven, brush with the remaining sauce and serve with extra sauce for dipping. Makes 4 servings.

Grilled Eggplant with Croutons and Fresh Ranch Dressing

Grilled Eggplant with Croutons and Fresh Ranch Dressing

A perfectly light meatless dinner for a summer evening – succulent grilled eggplant and vegetable salad with croutons and freshly made ranch dressing. We added our favorites – cubed pickled yellow beets, cherry tomatoes, microgreens and watercress, but you can select your own ingredients to customize your salad to taste.

 

INGREDIENTS
Grilled Eggplant & Bread Croutons
2 small eggplants, slice into ¼” rings
4 slices of country bread
Olive oil
Kosher salt

 

Buttermilk Ranch Dressing
½  cup mayonnaise
½ cup sour cream
½ cup buttermilk
1 tablespoon lemon juice from 1 lemon
Freshly ground black pepper
Kosher salt
Thinly sliced green onion tops

 

Salad Ingredients
Use these or choose your favorites!
10-12 Cherry tomatoes, sliced in half
¼ cup yellow pickled beets, cubed
3 cups watercress or your favorite salad greens
Microgreens, optional

 

INSTRUCTIONS
Grilled Eggplant & Bread Croutons
Heat a grill to high. Brush the eggplant slices and each side of the bread with olive oil. Light salt both. Place the eggplant on the grill and cook until well marked and the eggplant is cooked through, about 2-4 minutes per side. Place the bread on the grill and cook until well-marked. Cool the bread and cube it into crouton sizes. 

 

Buttermilk Ranch Dressing
In a medium bowl, whisk in mayonnaise, sour cream, buttermilk, and lemon juice until a smooth dressing forms. Season with fresh ground pepper and salt to taste. Add to a bowl and top with more fresh ground pepper and green onions.

 

Assembly
Place the dressing in a bowl on a large platter. Arrange the greens and top with the eggplant, croutons, and vegetables.  Makes 4 servings

Pan-Seared Salmon With Cherry Bourbon Sauce

Pan-Seared Salmon With Cherry Bourbon Sauce

It gets saucy when we use cherries with pan-seared salmon. Fresh this time of year, we topped the salmon with a sweet and spicy barbecue sauce made from Kentucky Bourbon and fresh cherries. This easy one-pan-and-a-blender-sauce can be used on grilled salmon, chicken, or pork. It’s shown served over yellow beet and apple mash with fresh watercress. 

 

INGREDIENTS
Cherry Bourbon Glaze:
1 tablespoon butter
½ cup green onion
1 ½ teaspoons minced garlic
1½ cups fresh pitted cherries
⅓  cup dark brown sugar
½ cup freshly squeezed orange juice
1 tablespoon molasses
1 tablespoon cider vinegar
¼ cup bourbon
¼ teaspoon ancho chili powder
½ teaspoon dijon mustard
1 teaspoon kosher salt
Freshly ground pepper to taste

 

Pan-Seared Salmon:
4 center-cut salmon filets, deboned with skin on
Kosher salt
Freshly ground black pepper
2 tablespoons olive oil

 

INSTRUCTIONS
For the Cherry Bourbon Glaze:
In a saucepan over medium heat, melt butter. Add onion and garlic, cook until fragrant and softened, about 5 minutes. Add the cherries and orange juice, cook until the cherries are softened. Add the remaining ingredients and stir to combine. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until slightly thickened, about 30 minutes.

Transfer the sauce to a high-speed blender and puree. Makes about 1 1/2 cups.

 

For the salmon:
Season both sides of the salmon with salt and freshly ground black pepper. Heat a large nonstick pan over medium-high heat to very hot. Add the oil and immediately place the salmon into the pan, skin-side down. Cook for 6-7 minutes, turning occasionally or until the internal temperature reaches 145˚. Brush with the glaze and cook 1 minute more. Move to a platter and brush with more glaze before serving. Serve with the sauce on the side. Makes 4 servings.

Individual Blueberry Cobblers

Individual Blueberry Cobblers

A mid-summer favorite dessert you won’t want to share – individual Blueberry Cobblers. Full of blueberries with lemon topped with a buttermilk biscuit baked in their own ramekins. Top this warm dessert with your favorite – whipped cream or vanilla ice cream before serving.

INGREDIENTS
½ cup sugar plus 1 ½ tablespoons
¾ cup plus 1 ½ tablespoons flour
4 ½ cups fresh blueberries
Lemon zest from one lemon
Juice from 1 fresh lemon
¾ teaspoons baking powder
¼ teaspoon kosher salt
6 tablespoons cold unsalted butter
cup buttermilk, plus one tablespoon
3 tablespoons turbinado sugar
For serving: whipped cream or vanilla ice cream.

INSTRUCTIONS
Preheat oven to 375°. Combine 1 cup sugar, 3 tablespoons of flour, the berries, lemon zest and juice in a large bowl. Toss to coat. Evenly divide the fruit and any liquid between six 8-oz. tall ramekins.

In a large bowl whisk together ¾ cup flour, 1 ½ tablespoons sugar, baking powder, and salt in a large bowl. Add butter and using your fingertips, rub the flour into the butter until pea-size lumps remain. Gently mix in cup of the buttermilk. Add only enough of the remaining cup to get a moist dough. Mix in bowl until a dough forms. Dump out onto a light floured board and cut into six pieces. Pat each piece into a biscuit shape and place one piece of dough over the berries in each ramekin. Brush with the tops with the remaining buttermilk. Sprinkle evenly with the turbinado sugar. Place the ramekins on a baking sheet.

Place in the oven and bake until juices are thick and bubbling and topping is cooked through and deep golden brown, 25-30 minutes for ramekins. Let cool for at least 1 hour then serve warm topped with whipped cream or ice cream. Makes 6 servings.