Thursday, May 30, 2013

May Was A Blur!

Yes, the month is almost over, and seems more like a week or two. I really have neglected posting due to so much work and distraction, but have several plans in mind for the upcoming month.

The month of May started out with getting ready for painters by moving furniture and packing everything up to store in the garage. Then we decided to remove the carpet – we’re still in the process of sealing the hardwood floors, and the furniture is all still out of place. We were so pleased that the floors were in very good condition, and just needed to be cleaned and sealed. The painters were here for almost a week. Following that were 2 outpatient surgeries and a hospitalization, with 2 people now here at home recuperating. The third patient is doing well. Add to this our regular real estate work, housework, etc.

Needless to say, there is plenty going on at our house, and not a lot of time to be on the computer. I haven’t looked in a cookbook for a month, and have been pretty much cooking the quickest, easiest meals possible.

I did prepare a Memorial Day meal, getting in the mood for summer food. We had spareribs, potato salad, coleslaw and corn on the cob. I wasn't able to locate my favorite rib rub recipe, but found another with a few of the same ingredients. This one was very good, though, and had a nice thyme flavor. The potato salad was one I started making last summer, and is very tasty. Here are the recipes for the rub and potato salad:

B-B-Q RUB
  
1 1/2 tablespoons dark brown sugar
1 1/4 tablespoon kosher salt
1 tablespoon sweet paprika
2 teaspoons garlic powder
2 teaspoons mustard powder
1 1/2 teaspoons black pepper
1 1/2 teaspoon dried thyme
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
 
Mix all well. Store up to 6 months. Makes approximately 3/4 cup.
 
(I'm not sure where this recipe came from – it’s on a partial page torn out of a magazine. Possibly submitted to magazine by Zion Missionary Baptist Church in Texas.)
 
HIDDEN VALLEY RANCH QUICK POTATO SALAD
 
2 pounds red potatoes, cooked, cooled slightly and cut into 1” cubes
1/2 cup sliced green onion
3/4 cups Hidden Valley Ranch salad dressing
2 tablespoons chopped chives
salt and freshly-ground black pepper
 
Mix together and chill at least 1 hour before serving.
 
(Recipe from Hidden Valley Ranch website.)
 
Notes: I rubbed the ribs well and placed them on a rack in a large roasting pan, then poured about 1/4” of water in the bottom. Then I covered the pan with foil and baked the ribs for 1 hour at 350 degrees, then lowered the temperature to 325 degrees for a couple more hours. The foil was removed for the last hour at 250 degrees. They were so tender and flavorful! When mixing the dressing for the potato salad, I added a heaping tablespoon of Dijon mustard for a bit of tang.
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Please check back soon – I plan to get back to the Recipe Experiments and more topics!
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Your comments and suggestions are always welcome. Thanks for reading!

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