4th of July - Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Since Tuesday is the 4th of July (Where has the first half of the year gone? I could have sworn New Year's Day was last week sometime!), today's double post has six recipes to fix for a holiday gathering, including Barbecued Beef Ribs and Cowboy Beans. Enjoy!

Note: I'll be posting recipes Tuesday morning to help with your 4th of July celebrations.

BRUSCHETTA

This comes from Ree Drummond, start of The Food Network’s show The Pioneer Woman. Total Time: 1 hr 30 min; Prep: 20 min; Inactive: 1 hr; Cook: 10 min; Yield: 12 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/bruschetta-recipe.html?oc=linkback

Ingredients

4 tablespoons olive oil

5 cloves garlic, finely minced

1 pint red grape tomatoes, halved lengthwise

1 pint yellow grape tomatoes, halved lengthwise

1 tablespoon balsamic vinegar

16 whole fresh basil leaves, plus more as needed, chiffonade

Salt and freshly ground black pepper

1 whole baguette or crusty loaf

1 stick butter

Directions

In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly.

Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed, and more salt if needed (don't over salt, though!) Cover and refrigerate for an hour or two if you have the time.

Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.

To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.

CARAMELIZED CITRUS

This comes from Sam Sifton of The New York Times cooking e-newsletter. Sam wrote, “This is a modernized version of a dessert that was popular in Britain during the 1970s, a simple, stylish confection that was a standby of posh dinner parties: caramelized oranges. It was then and remains the sort of dish that is not particularly difficult to make, but still signals a home cook’s understanding of elegance. My recipe nods to, but is not of, that era. It calls for saffron, which infuses the sauce with its sweet-savory, haylike aroma, and for yogurt, which is a delicious partner to the fruit. On which subject, an important final note: Be careful to remove all the white pith beneath the skin of the citrus, as it is exceedingly bitter.” Yield: Serves 4 to 8; Time: 30 minutes, plus chilling.

To view this online, click here.

Ingredients

4 assorted sweet citrus fruits, like blood or navel oranges or grapefruit

1 cup Greek-style yogurt

1 1/2 cups light brown sugar

1 pinch saffron threads

Directions

Using a small, sharp knife, cut off the tops and bottoms of the oranges and grapefruit, then slice the peel off them vertically, taking care to remove all the white pith below the skin of the fruit.

Spoon the yogurt onto a platter or into a large bowl. Turn each fruit on its side, then slice it into rounds that are between 1/4-inch and 1/8-inch thick. Place the sliced fruit on top of the yogurt in an attractive pattern, then place the platter or bowl into the refrigerator.

Make the caramel. Put the sugar in a large sauté pan set over medium heat, then add to it 1/2 cup or 125 milliliters of water, and swirl the pan to dissolve the sugar. Let the mixture come slowly to a boil, without stirring, then lower heat slightly, and cook until the syrup has gone a very deep amber color, approximately 5 to 6 minutes. Remove from heat, add the saffron to the caramel and swirl to mix it in.

Pour the caramel over the sliced fruit. Return to the refrigerator for an hour or so, or serve right away.

CHICKEN PESTO KABOBS

This comes from Chungah Rhee, whose blog, Damn Delicious, is really great! If you haven’t subscribed to it, I highly recommend doing so. This recipe begins, “No-fuss 4-ingredient kabobs! Can be made ahead of time, baked or grilled so you can make this anytime, anywhere. Easy peasy.” Yield: 6 servings; Prep Time: 30 minutes; Cook Time: 15 minutes; Total Time: 45 minutes.

To view this online, go to http://damndelicious.net/2016/06/04/chicken-pesto-kabobs/.

Ingredients

1 cup pesto, homemade or store-bought

1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/4-inch cubes

2 pints cherry tomatoes

Kosher salt and freshly ground black pepper, to taste

2 tablespoons chopped fresh parsley leaves

Directions

In a gallon size Ziploc bag or large bowl, combine chicken and pesto; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain chicken from the pesto.

Thread chicken and cherry tomatoes onto skewers; season with salt and pepper, to taste.

Preheat grill to medium high heat.

Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10-12 minutes.*

Serve immediately, garnished with parsley, if desired.

*This can also be baked for 20-25 minutes at 425 degrees F.

COWBOY BEANS

This is from Derrick Riches on the Spruce Eats. Derrick wrote, “In Texas, beans mean Pinto Beans. These beans are cooked up with brisket burnt ends and barbecue sauce to make them the perfect side dish for barbecue brisket. If you don't have burnt ends try a grilled steak cooked well. You will want a smoky flavor for these barbecue beans.” Prep Time: 14 minutes; Cook Time: 180 minutes; Total Time: 194 minutes; Yield: Serves 6 to 8

To view this online, click here.

Ingredients

1 pound dried pinto beans

2 quarts water

2 cups brisket burnt ends, chopped

1 14-ounce can whole tomatoes

1 large onion, chopped

1 cup barbecue sauce

6 cloves garlic, minced

3 jalapeno peppers, seeded and chopped

1 tablespoon chili powder

1 tablespoon Worcestershire sauce

1 teaspoon salt

1 teaspoon ground cumin

Preparation

Wash beans and pour into a large saucepan or dutch oven. Add all other ingredients except the salt. Bring to a boil while stirring. Reduce heat and allow to simmer for two hours, covered. Stir occasionally, bringing up the beans from the bottom to prevent burning to so they will cook evenly. Add the salt after 1 hour. The beans are done when soft but still hold their shape.

LEMON POTATO SALD WITH MINT

This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This light and refreshing potato salad is the antithesis of the usual, creamy, mayonnaise-based recipes. The mint and scallion add a bright, herbal flavor while the sprinkle of chile lends a kick. Make this the morning you plan to serve it and let it marinate at room temperature all day long. Or refrigerate for longer storage but be sure to bring it to room temperature before serving. Other herbs like cilantro, parsley, tarragon and sage can be substituted for the mint; adjust the quantity to taste.” Yield: 8 servings; Time: 45 minutes.

To view this online, click here.

Ingredients

2 pounds small waxy white or yellow potatoes, roughly about the same size

Juice of 1 lemon, more for serving

1 1/2 teaspoons kosher salt, more as needed

1/2 cup extra-virgin olive oil

1/2 cup thinly sliced scallions, white and light green parts, more for serving

1/4 cup torn mint leaves, more for serving

1/4 teaspoon Turkish pepper, more for serving

Preparation

Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.

In a bowl, whisk together lemon juice, salt and olive oil.

Transfer hot potatoes to a large bowl and toss with dressing, scallions, mint and Turkish pepper. Let cool to room temperature, or refrigerate until ready to use. Just before serving, top with additional lemon juice, scallions, mint and Turkish pepper.

BARBECUED BEEF RIBS

This comes from Steven Raichlen, also in The New York Times cooking e-newsletter. Steven wrote, “Just before being served, these ribs are grilled, imparting a crisp, charred crust and an inviting whiff of wood smoke.” Yield: 4 servings; Time: 4 hours.

To view this online, click here.

Ingredients

For the Ribs:

Four 1-pound beef short ribs

Sea salt

2 tablespoons vegetable oil, plus more for grill grate

1 medium onion, finely chopped

2 carrots, finely chopped

5 cloves garlic, peeled

5 stalks lemon grass, trimmed and cut into 2-inch pieces

1 two-inch piece ginger, cut into 1/4-inch slices

1 cup soy sauce

1/2 cup dark brown sugar

1/4 cup rice vinegar

For the Glaze:

3/4 cup ketchup

1/2 cup dark brown sugar

1/2 cup rice vinegar

2 tablespoons mirin

2 teaspoons soy sauce

3 cloves garlic, peeled and lightly crushed with side of knife

3 1/4-inch slices fresh ginger

Preparation

For the Ribs:

For the ribs: Heat the oven to 325 degrees. Season the ribs all over with salt. In a large Dutch oven or other heavy pot, heat 2 tablespoons oil over medium-high heat. Add the ribs and brown on all sides, turning with tongs, 5 minutes a side. Transfer to a platter and pour off all but 2 tablespoons fat.

Add the onion, carrots, garlic, lemon grass and ginger to the pot. Cook over high heat until lightly browned, 3 minutes. Stir in the soy sauce, brown sugar, rice vinegar and 3 cups water, and bring to a boil. Return the ribs to the pot, immersing them in the liquid. Tightly cover and bake, turning the ribs once or twice until very tender, about 3 1/2 hours. Let the ribs cool in the liquid, then drain well. (Ribs can be refrigerated for up to 24 hours.)

For the glaze: In a heavy saucepan, combine all the glaze ingredients and simmer over medium heat until thick, about 10 minutes. Strain.

Prepare a grill for direct grilling over high heat. Brush and oil the grate. Cook the ribs until dark brown all over, 3 to 5 minutes a side, basting with the glaze. Serve with the remaining glaze drizzled on top or passed separately in a bowl.