Friday, August 8, 2008


This is a really nice, summer salad. Kris made it for the shower. I had 2 helpings and would have gone back for more had I not wanted to look like a pig!
I decided to make it last night to go with our RIBS and BBQ SMOKED CORN (recipes at the bottom).
As with all of the recipes that I try, nothing ever goes without some sort of problem. The recipe is easy enough but you need to pay attention! I put the 'mixture' on the stove to saute until golden brown. I then ran outside to put the corn in the smoker. I was rinsing out the cooler that the corn was soaking in with the hose when Alyssa came running out to tell me that the stuff on the stove is BLACK! Yup! I forgot about it! So I had to start all over again! Then when I was making the dressing, I put it in a tupperware container that has holes in the top that the steam can come out of. Being that this was very hot, I thought it was a perfect choice. I poured it in and it came to the top. That was my problem! As I snapped the top on, the hot oil mixture shot out onto my shirt and across the kitchen! What a mess. This recipe is really easy, it's just my mistakes that make everything so difficult!
The salad came out delicious and everyone enjoyed it, so much so that Alyssa and Scott finished off the leftovers this morning for breakfast!
4 Bok Choy (or 4 bags of coleslaw)
3 bunches of scallions
4-6 pkgs Ramen Oriental noodles soup
6-8 oz slivered almonds
6-8 oz sunflower seeds (I bought dry roasted)
Garlic powder
Chop Bok Choy and Scallions (white and green parts) and put in a large ziploc bag with holes in it. Refrigerate.
While still in unopened packages, crunch up ramen noodles well with your hands. Disgard the seasoning packets. Pour noodles into a large bowl; add almonds and sunflower seeds to make a nice even mix. Add garlic powder (as much as you want. I added quite a lot!). Mix well.
Saute 1/2 of the dry mix in a large skillet in some vegetable oil. WATCH CAREFULLY and stir often sop it doesn't burn! When a little golden brown, remove the mixture from the pan and repeat with the rest of the mix. Allow to cool. You can do that in advance and store in a container at room temp.
1 cup olive oil
3-4 TBSP soy sauce (I used low sodium)
1/4 cup apple cider vinegar
3/4 cup sugar
Boil all dressing ingredients together, mixing constantly while cooking. Remove from heat IMMEDIATELY when mixture comes to a boil and keep stirring until it stops boiling. Let cool and pour into a container and refrigerate. (I forgot to let it cool. That's where I went wrong!)
Prepare salad by mixing all ingredients together RIGHT BEFORE EATING so it doesn't become soggy.
10 ears fresh corn with husks
1 quart beer
1 (7 pound) bag of ice cubes
Place whole ears of corn in an ice chest. Pour beer over top. Dump ice out over the ears of corn. Place the lid on the cooler, and let sit 8 hours, or overnight.
Preheat smoker** to 250 degrees F ( 120 degrees C).
Place corn in the smoker and close the lid. Cook for 1 to 2 hours, turning every 20 minutes or so. Kernels should give easily under pressure when done. To eat, just peel back the husks and use them for a handle.
**You can also cook these on a grill for about 30 minutes if you don't have a smoker.
PJ smoked the ribs the day before in the smoker. All I then had to do was brush on a BBQ sauce and grill them to warm them up for dinner. I chose to make my favorite BBQ sauce from my idol... Tyler Florence!
The Ultimate Barbecue Sauce
1 slice bacon , cut into 1/2 " pieces
1 bunch fresh thyme
Extra-virgin olive oil
1/2 onion, chopped
2 garlic cloves, chopped
2 cups ketchup
1/4 cup brown sugar
1/4 cup molasses
2 tablespoons red or white wine vinegar
1 tablespoon dry mustard
1 teaspoon ground cumin
1 teaspoon paprika or smoked paprika if available
Freshly ground black pepper
Heat about 2 tablespoons of oil in a large saucepan over medium heat. Saute bacon for a few minutes. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the ribs at the table. The rest of the barbecue sauce will be used for basing the ribs.

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