AN ALL-TIME FAVORITE RETURNS

Time to resurrect a Taylor family favorite, a 4th of July feast everyone loves. We make the main meal, but friends and relatives arrive with appetizers, desserts, and the perfect adult beverages for all to enjoy.

Barbecued Pork Ribs
Hamburgers Sloane Style
My Mom’s Potato Salad
Baked Beans
Sweet Corn on the Grill
Snazzy Sliced Tomatoes
Ice Cold Lemonade
Cold beer

Barbecued Pork Ribs
Pork ribs plan 1 slab for 2 people if you make all this food
Beer
Chicken stock
Barbecue sauce – Sweet Baby Ray’s is my favorite

Preheat oven to 325°F


Place ribs in a single layer in a roasting pan. Pour in about a half inch of stock and the same amount of beer. Cover tight with aluminum foil and bake 1 – 1½ hours. You want the meat tender but not falling off the bone.

Carefully remove ribs from pan to a cookie sheet. Discard cooking liquid. Spread barbecue sauce over ribs.

Heat grill to medium. Carefully rub vegetable or olive oil onto the grates. Lay ribs on grate and grill 10-15 minutes turning once and basting with plenty of sauce.

Photo by tiverylucky

Hamburgers Sloane Style
Ground chuck about ¼ pound per adult
Ground sirloin about ¼ per two adults
Worcestershire Sauce 1 dash per adult
1 egg per 1 ½ pounds meat
chives snipped, fresh or jarred

Beat egg lightly in a small bowl. Combine the meat, Worcestershire Sauce, and handful of chives into a mixing bowl. When the mixture is well combined, break off clumps of the meat and form balls. Set them onto waxed paper, then cover with another sheet of waxed paper. Use a cake plate or large soup bowl to press the meat into a patty the thickness you like. Refrigerate until ready to grill.

On medium heat, cook patties until they are done to your preference. Be sure to turn only once.

Use any type roll that suits your fancy. Dress the burgers with ketchup, mustard, lettuce, onion, and tomato. You can also add cheese for the topping. If you do, then lay it over the burger a minute or two before the end of the cooking time.

My Mom’s Potato Salad
1 medium red potato per person
1 hardboiled egg for every 2 potatoes used
1 celery stalk for every 3 potatoes, chopped small
½ medium onion for every 3 potatoes chopped small
Pepper
Real Mayonnaise – NO substitutes

Boil the potatoes in their jackets until fork tender. Remove from pot as they are done and allow to cool.

While the potatoes are cooking, lay the eggs in a saucepan, cover with water, and place a lid on the pan. Bring to a full boil, then shut off the heat and allow to sit on the burner for 8 minutes. Peel, then slice in half widthwise and lengthwise. Slice into the bite size pieces. Set aside covered with plastic wrap or a paper towel to eliminate drying out.

Combine celery and onion in a large bowl. Grind in a healthy amount of fresh pepper. Stir in several large spoonfuls of mayonnaise. You have to gauge by the number of potatoes you use. Add eggs. Mix well.

Scrape the skins off the potatoes. Slice in half widthwise then lengthwise. Slice into the bite size pieces. Add two at a time to the mayo blend and mix well. Continue until all the potatoes are added. Check the salad for dryness. It should be moist but not swimming in mayo. Add mayo as needed. Taste for seasoning. You may need more celery and onion.

Fold into a serving bowl. Cover and refrigerate until ready to serve.

Baked Beans
1 small can Bush’s Honey Baked Beans
1 small can Bush’s Homestyle Baked Beans
2 tbsp. dried mustard
2 tbsp. maple syrup - optional
2 strips bacon

Preheat oven to 325°.

Pour beans into a metal loaf pan or oven safe dish. Stir in mustard and syrup. Lay bacon strips on top. Bake in the center of the oven uncovered for 45 minutes or until desired consistency.

To cook on the grill:

Heat grill to medium.
Prepare as above, then place pan on top rack. Cook about 45 minutes or until desired consistency.

To serve – discard bacon.

Sweet Corn on the Grill
1 ear fresh corn per person – do not remove husk
Water
Butter or margarine
Salt

Pour cool water into a container large enough to hold the sweet corn. Soak corn still in its husk at least 1 hour, but no more than 2 hours.

Set grill on medium high. Remove corn from the water and lay the ears on the grill. Roast until the husk is brown on that side, then turn and repeat the process. Total cooking time is about 20 – 25 minutes.

To serve - peel back the husks. Roll the ears in butter or margarine, then sprinkle on a touch of salt, and enjoy!

Photo by khumthong

Snazzy Sliced Tomatoes
1 tomato per two people
Red wine vinegar
Garlic powder or fresh garlic minced
Fresh or dried chives

Prepare this dish about an hour or so before serving.

Slice tomatoes ½” thick and arrange on a serving plate.

Drizzle vinegar over the tomatoes, then dust with garlic powder or fresh garlic. Sprinkle plenty of chives across the top.

Set on the counter away from sun or heat to flavor through.

Wishing you all a Happy and Safe Fourth of July!

Sloane

It's Wednesday. So What's Cooking?

A 4th of July feast because I've been browbeaten by my old friend Yasmine Phoenix to work up this menu. The woman is relentless. But I do love her.

Barbecued Pork Ribs
Hamburgers Sloane Style
My Mom’s Potato Salad
Baked Beans
Sweet Corn on the Grill
Snazzy Sliced Tomatoes
Ice cold lemonade
Cold beer

Barbecued Pork Ribs
Pork ribs plan 1 slab for 2 people if you make all this food
Beer
Chicken stock
Barbeque sauce – Sweet Baby Ray’s is my favorite

Preheat oven to 325°F


Place ribs in a pan and in a single layer. Pour in about a half inch of stock and the same amount of beer. Cover tight and bake 1 – 1½ hours. You want the meat tender but not falling off the bone.

Carefully remove ribs from pan to a cookie sheet. Discard cooking liquid. Spread barbeque sauce over ribs.

Heat grill to medium. Carefully rub vegetable or olive oil onto the grates. Lay ribs on grate and grill 10-15 minutes turning at least once and basting with sauce.

Hamburgers Sloane Style
Ground chuck about ¼ pound per adult
Ground sirloin about ¼ per two adults
Worcestershire Sauce 1 dash per adult
1 egg per 1 ½ pounds meat
chives snipped, fresh or jarred

Beat egg lightly in a small bowl. Combine the meat, Worcestershire Sauce, and handful of chives into a mixing bowl. When the mixture is well combined, break off clumps of the meat and form balls. Set them onto waxed paper, then cover with another sheet of waxed paper. Use a cake plate or large soup bowl to press the meat into a patty the thickness you like. Refrigerate until ready to grill.

On medium heat, cook patties until they are done to your preference. Be sure to turn only once.

Use any type roll that suits your fancy. Dress the burgers with ketchup, mustard, lettuce, onion, and tomato. You can also add cheese for the topping. If you do, then lay it over the burger a minute or two before the end of the cooking time.

My Mom’s Potato Salad
1 red potato per person
1 hardboiled egg for every 2-3 potatoes
one stalk celery for every 5 potatoes chopped small
½ med onion for every 5 potatoes chopped small
Pepper
Mayonnaise – NO substitutes

Boil the potatoes in their jackets until just fork tender. Remove from pot as they are done and allow to cool. Scrape the skins off. Slice in half widthwise then lengthwise. Slice into the bite size pieces.

While the potatoes are cooking, lay the eggs in a saucepan, cover with water, and place a lid on the pan. Bring to a boil, then shut off the heat and allow to sit on the burner for 7 minutes. Cut into quarters, then slice. Set aside covered with plastic wrap or a paper towel to eliminate drying out.

Combine celery and onion in a large bowl. Grind in a healthy amount of fresh pepper. Stir in several large spoonfuls of mayonnaise. You have to gauge by the number of potatoes you use. Mix well.

Add the potatoes, two at a time and mix well. Continue until all the potatoes are added. Check the salad for dryness. It should be moist but not swimming in mayo. Add mayo as needed. Add the sliced eggs and stir again. Cover and refrigerate until ready to serve.

Baked Beans
1 small can Bush’s Honey Baked Beans
1 small can Bush’s Homestyle Baked Beans
2 tbsp. dried mustard
2 tbsp. maple syrup - optional
2 strips bacon

Preheat oven to 325°.

Pour beans into a metal loaf pan or oven safe dish. Stir in mustard and syrup. Lay bacon strips on top. Bake in the center of the oven uncovered for 45 minutes or until desired consistency.

To cook on the grill:

Heat grill to medium.
Prepare as above, then place pan on top rack. Cook about 45 minutes or until desired consistency.

To serve – discard bacon.

Sweet Corn on the Grill
1 ear fresh corn per person – do not remove husk
Water
Butter or margarine
Salt

Pour cool water into a container large enough to hold the sweet corn. Soak corn still in its husk at least 1 hour, but no more than 2 hours.

Set grill on medium high. Remove corn from the water and lay the ears on the grill. Roast until the husk is brown on that side, then turn and repeat the process. Total cooking time is about 20 – 25 minutes.

To serve - peel back the husks. Roll the ears in butter or margarine, then sprinkle on a touch of salt, and enjoy!

Snazzy Sliced Tomatoes
1 tomato per two people
Red wine vinegar
Garlic powder or fresh garlic minced
Fresh or dried chives

Prepare this dish about an hour or so before serving.

Slice tomatoes ½” thick and arrange on a serving plate.

Drizzle vinegar over the tomatoes, then dust with garlic powder or fresh garlic. Sprinkle plenty of chives across the top.

Set on the counter away from sun or heat to flavor through.

Have a great rest of the week and weekend. I'll be back Monday. Until then...

Happy Eating!

Sloane

It's Wednesday. So, What's Cooking?

Hamburgers Sloane Style, Grilled Veggies, and Sautéed Mushrooms

Tomorrow is the day I will not get out of the kitchen until just before we sit down to the feast. Considering all the energy I’ll expend, I want something so easy for dinner tonight it practically cooks itself. And here it is;

Hamburgers Sloane Style
Grilled Veggies
Sautéed Mushrooms
Cold Beer

Grilled Veggies
Zucchini
Onion
Yellow and Red Peppers
Potatoes
Pepper
A few pats butter per packet
And anything else that strikes your fancy!

Slice all the veggies to medium thickness pieces. I like to slice the zucchini and potatoes on an angle. It just looks nice.

Make one package per person. Pam aluminum foil, then layer veggies onto foil. Season with pepper and pats of butter. Seal tight.

Grill 15-20 minutes on medium.

Since it’s winter, you may need to use your oven. If so, heat the oven to 350°. Lay the veggie packets on a cookie sheet. Roast for 20 minutes.

Hamburgers Sloane Style
Ground Sirloin about ½ pound per adult – ground chuck may be used
Worcestershire Sauce 1 dash per adult
1 egg per 1 ½ pounds meat
chives snipped, fresh or jarred

Beat the egg lightly in a small bowl. Combine the meat, Worcestershire Sauce, and handful of chives into a mixing bowl. When the mixture is well combined, break off clumps of the meat and form balls. Set them onto waxed paper, then cover with another sheet. Use a small plate to press the meat into a patty the thickness you like. Refrigerate until ready to grill outside or on the stove.

Cook turning once on a medium to low flame until they are done to your preference.

Use any type roll that suits your fancy and dress with ketchup, mustard, lettuce, onion, tomato and the mushrooms. You can also add cheese for the topping. If you do, then lay it over the burger a minute or two before the end of the cooking time.

Sautéed Mushrooms
Baby Portobello mushrooms
Onion sliced thin
Olive oil
Butter
Dry Vermouth or White Wine

Clean the mushrooms with a damp paper towel. This can be done early in the day if that’s more convenient.

Set a frying pan on medium heat. When the pan is quite warm, add a small amount of olive oil and butter. As the foam subsides add the sliced onion. Sauté for a few minutes, be careful not to brown or burn the onion.

I prefer to slice the mushrooms in half lengthwise. They cook better. Add them to the frying pan and sauté for a few minutes, stirring constantly, until well coated with the oil mixture.

Pour about 2 tablespoons of vermouth or wine onto the mushrooms then cook a few more minutes. These can be served hot or room temp, but not cold.

I'll be back Monday with Clarissa Johal. Until then...

HAPPY THANKSGIVING!

Sloane Taylor
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