Northwest NEWS

May 22, 2000

Home & Garden

Dining In: Memorial Day celebration

Kansas City Ribs

Kansas City Ribs

Photo courtesy of Weber-Stephen Products Co.
   4 slabs pork back ribs, well trimmed of fat and silver skin removed from back side
   1 recipe spice rub (see recipe below)
   Hickory chips or chunks, soaked for 30 minutes

   Rub ribs liberally with spice rub and let sit, covered, for 20 minutes. Soak hickory chips or chunks in water. Build charcoal fire or preheat gas grill. If using wood, place directly on hot coals or in smoker box of gas grill. Place ribs in the center of the cooking grate. Cook slowly for 1-1/2 to 2 hours or until meat pulls from the bone. Fifteen to 20 minutes before the ribs are done, baste ribs with your favorite barbecue sauce. Warm remaining sauce in a saucepan and serve at table.

Spice Rub:
   1/4 c. salt
   1/4 c. black pepper
   1/4 c. sweet paprika
   1/4 c. sugar
   1 Tbsp. garlic powder
   1 Tbsp. onion powder
   4 tsp. good quality chili powder or powdered ancho chiles
   1 Tbsp. dry mustard
   1 tsp. cayenne pepper (or more to taste)
   1-1/2 tsp. ground thyme
   1-1/2 tsp. ground oregano
   1 tsp. ground cumin

   Mix all ingredients in small bowl. Note: if you don't like an individual spice, just omit it or substitute one of your favorites.

Recipe from Weber-Stephens Products Co.

Grilled New Potatoes with Parsley-Chive Pesto

   1/2 c. stemmed parsley sprigs
   1/2 c. minced fresh chives
   2 Tbsp. lemon juice
   1/3 c. freshly grated Parmesan cheese
   1/3 c. olive oil
   Sea salt and freshly ground pepper
   12 small (about 2-inch) red new potatoes, scrubbed

   To make pesto, purée parsley and chives together in a food processor to make a paste. Add lemon juice and Parmesan cheese and process again. With the machine running, pour olive oil through the feed tube until thoroughly incorporated. Season with salt and pepper and transfer to 2 small bowls. Slice each potato at 1/8-inch intervals to create accordion-like slits, taking care not to slice all the way down to the bottom of the potatoes. Each potato should have six or seven slices but remain intact. Using pastry brush, brush half of the pesto generously in between the slices on each potato and over the outer skin to infuse with flavor. Making four packets total, wrap three potatoes tightly in foil. Grill the potato packets until tender, 25 to 30 minutes. Carefully remove from the foil, top with remaining pesto, and serve at once. Makes 4 servings.

Dessert To Go

(A good recipe for children to help make.)
   1 (10 oz.) jar maraschino cherries
   3 c. whipped topping
   1 (4 serving size) package of chocolate flavor pudding
   1-3/4 c. cold milk
   6 flat bottom ice cream cones
   Colored sprinkles and/ or maraschino cherries, for garnish

   Put a colander or strainer in a bowl. Pour cherries into the strainer, draining the juice into the bowl. Save the juice to add to orange juice or other drinks; you do not need the juice for this recipe. Put the drained cherries on a cutting board. With a sharp knife, carefully cut each cherry in half. Have an adult show you how the use the knife. Set aside. Prepare pudding according to package directions using 1-3/4 c. cold milk. Refrigerate pudding 10 minutes. Meanwhile, put cherry halves in a large mixing bowl. With a rubber spatula, scoop whipped topping into the bowl. Stir gently until cherries are mixed with whipped topping. Fill each cone with 1/4 c. pudding. Top each with 1/2 c. cherry mixture. Decorate with colored sprinkles or a maraschino cherry. Serve immediately. This dessert is best eaten with a spoon.