Thursday, July 22, 2010
Wednesday, July 14, 2010
Scalloped Summer Veggies
- Olive oil (I used Bennissimo Italian flavored olive oil)
- 2 cups of bread from a french boule (I used a whole wheat round bread loaf) - cut into cubes - bite size
- 2 1/2 lbs of the freshest tomatoes roughly chopped (I used heirloom, roma, and plum tomatoes - variety). Take the juice and seeds out of roughly half of your tomatoes while chopping to prevent a soggy dish...
- 3 cloves of minced garlic
- 1-2 zucchini or summer squash, roughly chopped
- 1/2 vidalia onion, diced
- 1 red or yellow bell pepper, diced
- 1 tbs organic sugar
- 2 tsp sea salt
- 1 tsp ground black pepper
- 1 tsp red pepper flakes
- 1/2 cup julienned basil leaves
- 1/2 to 1 cup freshly grated parmesan cheese
Tuesday, July 6, 2010
Saturday, July 3, 2010
The Best BBQ!
Recently we got a Kamado Joe... Actually it was Ryan's Birthday Present and we LOVE it! The best food we have made in the last few weeks have come off of that grill. We have made pizzas, chicken, steak, and the last thing we grilled was baby back ribs!
Combine all ingredients and mix well. Store in an airtight container. Will keep in a cool, dry, dark place for about 3 months.
This was the rub we used on our ribs, from Girls on a Grill (link above). It was absolutely amazing and just the right amount of heat to it. Make sure to use a good quality paprika...
For our ribs, we put this rub on the night before and let soak in thru the night. Our ribs went on to the Kamado Joe for 4 hours, cooking around 225 for the majority of the time. When they were done, we took them off, chopped them up and basted them in some HOMEMADE BBQ sauce (also compliments of girls on a grill!) This sauce was unbelievable so of course I will share the recipe. After the ribs were basted, we turned on our gas grill on high heat and basically stuck the ribs on for a few minutes to basically caramelize the sauce on them! Then, took them off and enjoyed!!!
Black Jack BBQ Sauce - from girls on a grill