mmm Ribs

Ingerdients

• 3 cups pineapple juice
• 1 1/2 cups brown sugar
• 1 1/2 tablespoons mustard powder
• 1/3 cup ketchup
• 1/3 cup red wine vinegar
• 1 1/2 tablespoons fresh lemon juice
• 2 tablespoons soy sauce
• 1/2 teaspoon ground cloves
• 2 teaspoons ground ginger
• 4 cloves garlic, minced
• 1/2 teaspoon cayenne pepper
• 2 pounds baby back pork ribs
• 1 (18 ounce) bottle barbeque sauce

DIRECTIONS

1. In a large baking dish, mix together the pineapple juice, brown sugar, mustard powder, ketchup, red wine vinegar, lemon juice, and soy sauce. Season with cloves, ginger, garlic, and cayenne pepper. Cut ribs into serving size pieces, and place into the marinade. Cover, and refrigerate, turning occasionally, for 8 hours or overnight.
2. Preheat oven to 275 degrees F (80 degrees C). Cook ribs in marinade for 1 1/2 hours, turning occasionally to ensure even cooking.
3. Preheat grill for medium heat.
4. Lightly oil grate. Grill ribs for 15 to 20 minutes, basting with barbecue sauce, and turning frequently until nicely glazed.

Paella is Da BOMB!

PAELLA (serves 6)

1/3 cup of Olive Oil
1 Small Onion, minced
2-3 cloves of garlic, crushed
3-5 tbsps minced fresh parsley
1 generous pinch of saffron
2 tbsps of chicken bullion
3 skinless Chicken Breasts, cut in large chunks
2 green peppers, sliced
1 red pepper, sliced
1 tsp of yellow food coloring (optional -- saffron is very expensive, a pinch
of it is all you need for taste but a richer color is desired)
8 oz tomatoe sauce
1 tsp sugar
4 cups of rice
7 cups of water
salt
1/2 lb - 1 lb shrimp, leave shell on
1 lb scallops

Saute onion, parsley, and garlic in olive oil until the onion begins to become transparent. Add saffron, chicken bullion, chicken, peppers and saute until chicken has become white. Add tomatoe sauce, sugar, food coloring. Stir. Add rice & water and bring to boil. Salt to taste. Boil 5 minutes, stirring occasionally. Add shrimp & scallops, boil an additional 5 minutes, stirring occasionally. Simmer 10 minutes covered, stirring occasionally. If the rice appears to be getting too dry during the last 10 minutes, add more water. If the rice is too wet at the end of the 10 minutes, uncover and evaporate unwanted liquid.
ENJOY!

Roasted Asparagus Salad with Goat Cheese and Bread Crumbs

I Love Salad!

Ingredients:

Serves 4

• 1 thick slice crusty bread or 3 thick slices baguette cut into 1/2-inch cubes
• 1 pound asparagus spears , trimmed
• 4 tsp. extra-virgin olive oil
• Sea salt and freshly ground pepper
• 1 Tbsp. lemon juice
• 3 ounces fresh goat cheese , crumbled
• Zest of 1 lemon , removed in long, thin strips

Preheat oven to 425°. Arrange bread cubes in a single layer on a baking sheet. Toast, tossing halfway through, until golden and crisp, about 5 minutes. Remove, cool, and chop into coarse crumbs; set aside. Wipe sheet clean.

Arrange asparagus on sheet. Drizzle with 2 teaspoons olive oil, and season to taste with sea salt and pepper. Toss to coat. Roast, rolling asparagus over once or twice, until just tender, 12 to 14 minutes; transfer to a large platter.

Sprinkle lemon juice over asparagus, then scatter bread crumbs on top. Drizzle remaining olive oil; top with goat cheese and lemon zest. Season to taste with salt and pepper. Serve immediately.

Extra idea: These flavors would also work together harmoniously as a canapé—the goat cheese spread thin on crustless bread, the asparagus steamed and sliced thin, the lemon zest curled on top.

Baked Nachos

I Love Nachos!

Ingredients:

Serves 4

• 8 corn tortillas , torn into large pieces
• 8 ounces cooked kidney beans
• 2 large tomatoes , seeds removed and cut into a small dice (reserve some for garnish)
• 6 ounces mozzarella , torn into small pieces
• 6 ounces grated Monterey Jack , shredded
• 1/4 bunch fresh cilantro , chopped rough (reserve some for garnish)
• Low-fat sour cream or low-fat yogurt to serve

Preheat oven to 375°. Arrange the torn pieces of tortilla on a baking sheet and bake for 7 to 8 minutes or until the tortillas are crispy. Remove from oven and allow to cool slightly.

On an oven-safe serving tray or round baking sheet, lay a layer of tortilla crisps on the bottom. Layer with the beans, tomatoes, cheeses and cilantro. Add another layer of tortilla, and repeat process until all ingredients are used.

Once the nachos are arranged, bake in the oven for 4 to 5 minutes or until the cheese is completely melted. Remove from oven and serve with sour cream or yogurt drizzled over the top, and garnish with reserved cilantro and diced tomato.

Grilled Skirt Steaks with Two Chimichurris

I love this one!

A can't-fail Argentine classic—grilled skirt steak—

This recipe comes from the delicious Miami Beach Party Menu created by one of the most exciting Latin chefs working today.

Ingredients:

Serves 4

• 2 skirt steaks (1 pound each), trimmed of all silver skin
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground pepper
• 2 chimichurris (traditional and red)

Preheat a gas grill or a ridged grill pan to medium-high heat or prepare a fire in a charcoal grill, letting the coals burn until covered with white ash.

Season steaks with salt and pepper. Grill for 4 minutes on each side for medium-rare; 5 1/2 to 6 minutes for medium. Let rest 10 minutes before slicing thinly. Serve with chimichurri sauces.

Smoked Paprika Egg Salad Sandwich on Whole Grain Bread

Ingredients:

Serves 4

I love this one!

• 2/3 cup Hellmann's Lite mayonnaise
• 2 Tbsp. Hellmann's Dijonnaise
• 1 Tbsp. white wine vinegar
• 1 Tbsp. smoked Spanish paprika (or sweet paprika)
• Salt and freshly ground black pepper
• 2 green onions (green and pale green part), thinly sliced
• 1 cup diced celery
• 3 Tbsp. finely chopped flat leaf parsley
• 8 hard-cooked eggs , peeled and coarsely chopped
• 3 Tbsp. olive oil
• 8 slices whole grain or whole wheat bread
• 1/2 small onion , thinly sliced
• Parsley leaves , for garnish, optional

Whisk together the mayonnaise, Dijonnaise and paprika in a large bowl. Reserve 1/4 cup mayonnaise. Add the green onion, parsley, celery and eggs to the remaining mayonnaise and gently fold to combine; season with salt and pepper to taste.

Brush the bread on both sides with some of the oil and grill on a grill or grill pan until lightly golden brown, or place on a baking sheet and place under the broiler for 45 seconds per side.

Divide the egg salad among the 8 slices of bread, top with slices of onion and a few parsley leaves.

Open-Faced Tomato Sandwiches with Basil Mayonnaise and Bacon

ngredients:

Serves 4

• 1/3 cup mayonnaise
• 1/2 cup basil leaves
• Sea salt and freshly ground pepper , to taste
• 1/2 teaspoon fresh lemon juice
• 4 slices bacon
• 4 slices (1-inch-thick) sourdough bread
• 4 slices (3/4-inch-thick) beefsteak tomato

In the bowl of a food processor with knife blade attached, combine mayonnaise, basil leaves, 1/4 tsp. salt, and lemon juice. Puree until smooth. Transfer to a bowl and refrigerate until ready to use.

In a large skillet over medium-low heat, cook bacon until very crispy. Transfer to a paper-towel-lined surface; when cool, break into 1/4-inch chunks.

Toast bread. Spread each slice with about 1 Tbsp. basil mayonnaise. Sprinkle with bacon, dividing it evenly among the 4 sandwiches. Top each with a tomato slice and season with sea salt and pepper before serving.