Hi! It’s been a while since I have blogged & shared a menu with you, but these has been alot going on in other parts of my life which precluded me from posting any earlier than now. I hate when that happens, when Life gets in the way of a food blogger. Oh well. Anyhoo, I hope you’ve noticed that all the recipes for this menu have been published whenever I was able to grab a little time & focus on what I love to do most…cook & write recipes…& menus…I just needed a “me” time to focus & write this blog…finally.
The story behind this blog is the usual story for most of my blogs…it begins with something we were craving, & for this one, it was shrimp & ribs. Émilie just had to have ribs a couple of weeks ago..so, we decided to make ribs. It also happened to be Saturday, the day of the weekly Farmer’s Market, so we did our usual Saturday morning “thing” & ventured downtown. The first kiosk we passed was Sir Charles & his Gourmet Sauces. He was cooking some delicious samples with his array of sauces. Well, we got to chatting, & before we knew it, Sir Charles had given Émilie & me a huge lesson on ribs! After tasting some of the sauces, we decided to try his Mild Gourmet Sauce & Mild Rub. Émilie is not a spice girl…
…but I am. I just had to have a little heat! About an hour later, we went to Williams-Sonoma, & I tried their Habañero Honey Beer BBQ Sauce…yum. At the time, they were carrying Mike’s Hot Honey…honey infused with chilies, which is out of this world…so I mixed the two together & thought, “How about if I slather one side of the ribs with Sir Charles’ Mild Sauce, & this combo on the other?” We were having the Griswolds for dinner, & Will is a “heat-lover” himself, so I thought, “Why not? There will be enough mild & hot ribs to feed 6 people…after all, I am cooking an entire rack of baby back ribs!”
The ribs were prepared & cooked exactly how Sir Charles taught us, & we grilled the ribs “low & slow”, about 5 hours. We then slathered “the sweet & the heat” on the ribs, cooking for an additional 30 minutes, so the sauces caramelized & flavored the ribs. I will just say this…Sir Charles definitely knows a thing or two about cooking ribs!
I must say something about Summer Corn Salad…I was originally given this recipe by a dear friend, Laurie Lloyd, & I loved it! I originally posted the recipe 3 years ago, but that was in my blogger infancy, when I wasn’t very good at photography then…I have improved somewhat, so I decided to rephotograph this salad. Summer Corn Salad is perfect served with ribs, & full of Summer flavor…tomatoes, corn, cukes, olives, oranges, avocado, basil & tossed with citrus juices, feta & olive oil. This salad is also great served as a main course for vegetarians, or with a protein added as a dinner or luncheon salad. The tray & placemats are by Calaisio.
For dessert, we had Cherry Berry Apricot Crumble…OMG. I originally found a recipe for Cherry Apricot Graham Cracker Crumble on Bon Appétit, & I ended up doing a little “tweaking” to the recipe…I added blueberries & I substituted Biscoff® cookies for the graham crackers. We served the crumbled with cherry vanilla ice cream…all I can say is this dessert is shear decadence.
If you’re a tea drinker, this tea punch will become a quick fave…promise! The hardest part is making the Rhubarb Ginger Simple Syrup, which really only takes minutes to make, & then make a pitcher of unsweetened tea…add your vodka & Williams-Sonoma Skinny Mango Margarita Mixer & you’re done. Serve well-chilled over ice…& pace yourself…this drink is called “punch” for a reason.
Well, Happy Sunday…be sure to try this Grilled Shrimp & Ribs Menu…you will love it! It’s a great party menu as well, & would be great served as as a buffet…at the Lake…in the Mountains…at the Beach! Make the tea punch, dessert, cornbread, salsa & salad a day before serving…you can even prep & season the ribs the day before serving. Just marinade & grill the shrimp, make the potatoes & cook the ribs…how easy is this menu? So easy…Cheers!