Weekly recipes for August 7, 2013
Grilled Corn with Queso Fresco
Start to finish: 15 minutes. Servings: 8.
8 ears of corn, husks and silk removed
8 ounce block queso fresco cheese
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 stick butter, cut into 8 pieces
Heat the grill to high.
Rub the ears with olive oil. Once the grill is hot, arrange the corn in a single layer on the grill grates. Cover and reduce the heat to medium. Cook for 6 minutes, turning several times.
Meanwhile, use a grater (large holes) to grate the queso fresco into a medium bowl. Add the paprika, garlic powder, salt and pepper, then toss well.
When the corn is ready, use tongs to transfer it to a rimmed baking sheet or baking pan that will fit on your grill. It's OK to stack the corn. Sprinkle the cheese mixture over the corn. Arrange the butter chunks evenly over the corn. Place the pan on the grill, cover and cook for 2 to 4 minutes, or until the butter is melted. Serve immediately.
Mint-Chocolate Chunk Frozen Yogurt
Makes 4 servings.
2 cups full-fat Greek-style yogurt
1 cup half-and-half (see note)
3/4 cup sugar
2 tablespoons creme de menthe
1 teaspoon peppermint extract
4 ounces milk or semisweet chocolate, chopped
Whisk together yogurt, half-and-half, sugar, creme de menthe and peppermint extract. Freeze in ice cream maker according to manufacturer's instructions. Stir in chocolate by hand. Serve immediately or transfer to an airtight container and freeze for up to 3 days.
Note: With mint and chocolate, I prefer a less-assertive yogurt flavor, so I use half-and-half here along with the yogurt.
Bubba's Bunch Barbecued Baby Back Ribs
Start to finish: 3 1/2 hours (30 minutes active).
Wood chips, for smoking
For the rub:
2 tablespoons smoked paprika
2 tablespoons kosher salt
2 tablespoons packed brown sugar
2 tablespoons McCormick's Worcestershire
Ground Black Pepper Blend
1 tablespoon onion powder
1 tablespoon garlic powder
1/2 teaspoon cayenne pepper
For the ribs:
4 racks baby back ribs, at least 2 pounds each
2 lemons, halved
1 cup prepared barbecue sauce (optional)
Soak the wood chips in a bowl of water according to package directions.
Meanwhile, to make the rub, in a medium bowl, combine all ingredients and mix well. If you prefer your dry rubs to have a finer texture, the ingredients can be combined in a spice grinder and ground until fine. Set aside. Any extra rub can be stored in an airtight container at room temperature for up to 6 months.
Prepare the grill for indirect heat at medium-low. You are aiming to maintain a temperature of 300 F to 325 F. If using a charcoal grill, place the soaked wood chips directly on the hot charcoals. If using a gas grill, place the wood chips in a smoking box and set into the grill according to product directions.
Squeeze and rub 1 lemon half over each rack of ribs. Sprinkle the ribs liberally with the spice rub, then let them sit at room temperature for 15 minutes.
Place the ribs, bone-side down, in the center of the cooking grate, or in a rib holder or rack. Grill, covered, for 2 to 3 hours, or until the meat is tender and has pulled back from the ends of the rib bones. Begin checking the ribs after 1 1/2 hours in case your grill is running hot.
Leave the ribs unattended and without opening the grill cover for the first 30 minutes. If the ribs start to burn at the edges, stack them on top of one another in the very center of the grill and lower the heat slightly. Ten minutes before serving, brush the ribs with barbecue sauce, if using.
Remove the ribs from the grill and place them on a clean platter. Let them rest for 10 minutes before cutting into individual portions.
Nutrition information per serving: 1,080 calories; 720 calories from fat (67 percent of total calories); 80 grams fat (29 grams saturated; 0 grams trans fats); 320 milligrams cholesterol; 8 grams carbohydrate; 2 grams fiber; 5 grams sugar; 77 grams protein; 1,690 milligrams sodium.