Barbeque Season is Here!!

I had my face in the sunshine yesterday- and it felt so delicious to be warm. Spring has sprung and summer is well on its way. Of course, that makes me want to get the grill going full speed ahead. Summer makes me think of barbeque and some of my favorite bbq is had at Ed and Maria's home. My Uncle Ed and Aunt Maria are two of the most wonderful people I know. We visit them in the summer down on the Jersey shore. The beaches are beautiful and the weather warm and breezy. With the warm days we've been having- I've been thinking about our annual trek. One thing we always do is eat barbequed ribs. Uncle Ed's recipe is a sure thing. Always succulent and delicious. Aunt Maria's BBQ sauce is perfect for dunking. They slather it on the ribs on the grill with just enough time for it to caramelize a little bit. Here are my versions of their recipes- ready for your summer grilling pleasure.

Uncle Ed's Rib Rub
1/4 c. Paprika
1/4 c. Ground sweet red pepper
1/4 c. Ground black pepper
1/4 c. Sugar
1/4 c. Brown Sugar
1 T. Garlic powder
1 T. Ground white pepper
1 T. Cayenne pepper
Combine all & mix well.
Rub slabs of ribs generously w/white vinegar, then rub ~2T mixture on each side of ribs. Lay the ribs on a sheet pan and cover with plastic wrap. Let the ribs sit for at least an hour- they're even better if they chill over night. Remove the plastic wrap and roast them in the oven for about half your estimated cooking time. Grill them for the last half. Slather with sauce if you lik'em wet. Store the unused rub in a covered container in the refrigerator. It's also great in the boiling water for shell on shrimp.

Aunt Maria's BBQ Sauce
6T finely minced onion
3T oleo/butter
2T brown sugar
1c ketchup
2T Worcestershire sauce
1T Cholula pepper sauce
1/4 t cayenne pepper
1/8 t salt
2 T soy sauce
2t prepared mustard
1/4 c vinegar (white or cider)
In a small sauce pan saute the onion in butter until soft but not brown. Add remaining ingredients and cook over low heat until thick. Puree in a blender in small batches. Pour what you need in a bowl to mop on your grilled tasties. Store the rest in the refrigerator until you need it. You can serve it on the side either hot or cold. It's also great as a dip for shrimp, a glaze for meatloaf, topping for burgers or a marinade for tofu. (really! It's great on tofu!)
Savor. Linger. Enjoy!

Cottage Cheese Dip for Veggies

Buzz’s Healthy Dip

My friend Buzz is one of the most extraordinary men I know. Not only is he a genius in business, he writes poetry, is a brilliant cook and has a great sense of humor. This is his own invention- a dip that is unusual, delicious and actually good for you.

1 lb cottage cheese
3 oz katsup
6 drops Tabasco or Cholula sauce- or more to taste
1 t garlic powder or 1 clove fresh garlic minced
the juice and zest from 1 large lemon
5 twists of fresh ground pepper
1 t dried oregano
1⁄2 t celery salt or Beau Monde seasoning
1 T dried parsley

12 celery stalks- washed, and cut into 3’ sticks

In a medium bowl combine the cottage cheese, katsup, lemon juice and zest. Add the remaining ingredients and mix well. Serve with celery sticks for scooping. If you want a smoother dip, you can make this in a food processor and puree the cottage cheese before adding the other ingredients.
Savor. Linger. Enjoy!
-Cynthia