Baby Back Ribs (United States)

      The idea of cooking meat over a grill is something that has existed since the dawn of time, but, barbeque is strictly and American idea.  Like many other American classics the idea of barbeque came about through a "melting pot" of ideas.  Creole cooking, southern soul food, french gastronomy, all of these were components in the invention of barbeque.  And as every full blooded American will tell you the true king of barbeque is a plate of baby back ribs smothered in a barbeque sauce.
      Many people shy away from cooking this dish, as it is rather labor intensive.  But, as I say to many of the people who learn to cook from me, "If you want easy then there are only two aisles in the supermarket that you should visit, boxed dinners and frozen meals!"  Cooking requires labor, especially if you want your food to taste good. 
      The secret to a great slab of baby back ribs is to use your oven.  Slow cook your ribs in a 200* oven so that you won't charbroil them trying to cook them on the grill.  Secondly, pick a marinade that compliments your intended barbeque sauce.  If you want something sweet then put some honey in your marinade, if you want spicy then give your marinade some cayanne.  Lastly, cook the ribs over a low flame.  If you have properly slow cooked your ribs then you should not need a blazing inferno to finish the process, keep the heat low and give the flavors time to come together.
      The recipe that follows is something that I reserve for very special occasions.  Adapted from a recipe that once appeared on the menu of the Hard Rock Cafe in Cleveland Ohio.  Unfortunately they no longer carry them, but luckily after some trials and alot of errors I mimiced the taste in a way that produces for a family of eight not a dinner rush of fifty.  But you may want to consider the dinner rush size as people can't seem to get enough.

(When I need a quick gift, I make the grill glaze and jar it. About one batch gets me 3 jars full.  Once the jars are sealed you have about a good 2 weeks to use the glaze.)

Melon Baby Back Ribs

2 cups watermelon rind
1 cup dark corn syrup
1/2 cup water
1/4 cup ketchup
1/4 cup white vinegar
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon liquid smoke
1/4 teaspoon black pepper
4 pounds baby back ribs

Using a sharp kitchen knife cut the fruit away from the rind leaving a 1 inch line of red fruit on the rind.  Place the fruit on a serving platter onto a platter and use as an appetizer, as you will not need the red part for this recipe.

Seperate the green rind from the small amount of red going into the white, until you have about two cups of the inner rind.  Discard the green and place the inner rind into a blender/food processor and purree.  Strain the pulp and discard the juice (this should leave you with about 1 1/2 cups pulp which is what you actually need).  In a sauce pan combine the remaining ingredients, except for the ribs.  Bring the mixture to a rolling boil and then reduce for a light simmer, and keep it as such until the sauce is your desired consistency (45 minutes usually does it but you made need and hour).

Split the ribs, so that they can fit onto two cookie sheets.  Cut two pieces of alluminum foil that can wrap around each set of ribs.  Slather half of the thickened sauce over the ribs and wrap in the aluminum foil.  Let the ribs marinade overnight wrapped in the foil. 

Preheat your oven to 300* and set the ribs onto the cookie sheet seam side up Bake for 2 1/2 hours or until the rob meat has pulled back (aka when the meat from the cut side of the bone has pulled off of the bone about 1/2 of an inch).  Remove the ribs from the foil and brush the other half of the barbecue sauce onto the ribs.  Grill the ribs on a well oiled grill grate, over medium heat, for about 4 minutes per side.  Do not allow the sauce to burn.

Serves 8

Limoncello (Italy)

      The person who coined the saying good things come to those who wait, must have been a maker of some type of wine or spirit.  When making any type of alcohol time is the main ingredient, which is why not everybody tries to make there own.
      I have a rule when it comes to making any type of alcohol, it it takes more then a year for the flavors to ferment, then you might as well just buy it.  One such drink is the Italian favorite Limoncello. 
      One of the famous Italian "Digestifs" (after dinner cocktails) Limoncello is composed of four separate ingredients.  Lemon peels, sugar, water, and vodka.  It hails from the island of Capri where it is drunk as a shot by the masses to sooth the stomach after a large meal.
      Making the Limoncello is not labor intensive, but if you are not willing to wait then you might as well forget it; as the recipe that follows takes about an eighty day period to finalize the fermentation process.  One last suggestion is that you double or triple the recipe and give bottles to friends, they are sure to love you for it. 

Limoncello

15 lemons

2 bottles (750 milliliters each) 100 proof Vodka

3 1/4 cups sugar

5 cups water

Peel each of the lemons, avoiding the white pith.  In a large glass jar place the lemon peels and to the jar add the first bottle of vodka.  Seal the jar and place it in a cool dark place for forty days while the flavors ferment.

After the forty days have passed bring the sugar and water to a boil.  Bring to a slow simmer for no more than 5 minutes and then allow the mixture to cook.  Into the jar add the other bottle of vodka and the sugar syrup.  Reseal the lid and place the jar back into the cool dark place for the remaining forty days.

When the Limoncello has fermented for the full eighty days strain the liquid into 4 separate bottles.  Seal each bottle and place in the freezer to chill until ready to serve (bottles can be stored in the freezer until ready as the alcohol will not freeze).  Serve cold in shot glasses. 

Makes 4 bottles

Scones (England)

      When it comes to breakfast bakery, I think of myself as a bit of an expert.  Especially when it comes to this classic English breakfast treat; which I have had the pleasure of enjoying in its country of origin. 
      Historically the scone was nothing like the tasty bread product that we know today.  What started out as a circular griddle cake, had a major face lift and went main stream when the leavening agent baking powder became available to the Brits. 
      The scone today is usually a biscuit like item that is made with flour, sugar, baking powder, and some sort of berry; made soft with some type of milk solid so that the consumer is not trying to digest a rock first thing in the morning.  The dish is then served with some cream and jam to add some calories and some added flavor.
      My recipe, which appears later, does not adhere to all of the original rules of scone making; but I can guarantee the end result is definitely something that will give you a pep in your step in the morning. 

P.S. if you are not a fan of blueberries all you need to do is substitute your favorite berry and go crazy; though I do not suggest trying to mix up your choice of chocolate.

Blueberry White Chocolate Scones

1/3 cup sugar

3 tablespoons cornstarch

1 pint blueberries

1/2 cup butter

1 cup sugar

2 eggs

2 cups flour

1 1/2 tablespoons baking powder

1/2 teaspoon salt

1 (16 ounce) container sour cream

2 teaspoons vanilla

1 (5 ounce) bar white chocolate (cut into tiny squares)



In a medium sauce pan combine the sugar, blueberries and cornstarch; mix these ingredients over medium heat until the mixture has thickened.  Allow to cool while you are preparing  the scone batter.

In a medium bowl cream together the butter and sugar.  When it has reached a smooth consistency add in the eggs one at a time; mixing well after each addition.  In a large bowl, sift together the flour, baking powder and salt.  Add 1/3 of the flour mixture into the butter mixture, next add 1/3 of the sour cream mixture and mix very well.  Repeat this two more times mixing well after each addition.  Fold in the vanilla and set aside.

Line the bottom of a 9x13 pan with a sheet of parchment paper and pour the batter into the pan.  With the blueberry mixture make a double S pattern.  Next sprinkle the white chocolate pieces over the batter.  Finally using a clean butter knife run a series of strait lines opposing that of the S's you just made creating a swirl pattern. 

This is how the scones should look when out of the oven just before you cut them

Place the scone batter into a 350* oven and bake for about 35 minutes or until the side of the scones turn a deep golden brown.  Allow the scones about 5 minutes to cool and then remove from the pan.  Allow to finish cooling and cut the scones into rectangular pieces.  Serve as is, or with whipped cream.

          When I served this scone recipe to friends I added some cream stewed berries and some shredded coconut, it was a really good way to start the morning with something small

Serves 10