24 Baby Back Pork Ribs
3/4 cup Cinnamon-Chipotle Rub from McCormick
1/4 cup ground cinnamon
1 Tbsp. ground savory
2 Tbsp. dried Oregano
3 Tbsp. ground cumin
2 Tbsp. Cocoa Chili Blend by McCormick
1 Tbsp. ground coriander
Mix all spices together in a glass bowl until well blended. Place 1/2 ribs in one large plastic zip bag and cover with half the spice mix. Repeat with remaining ribs. Coat all ribs well and place in the refrigerator at least overnight. Be sure all ribs are coated well - recreate mixture, if needed.
Grill ribs on direct heat for roughly 25 minutes, turning about 3-4 times to avoid burning. Keep covered most of the time.
Gruyere and Caramelized Onion Quesadilla
1 pkg. (of 10) 8 or 10-inch soft flour tortillas
1 large Vadallia Onion, sliced very thin
3 Tbsp. sugar
1 lbs. Gruyere, shredded
1/2 lbs. smoked ham, sliced into 2" strips
1/2 cup olive oil
Heat 3 Tbsp. oil in med. pan over high heat. Add onions and saute about 2 minutes to soften. Add sugar and mix well. Continue cooking until onions are well browned and very soft - about 20 minutes - stirring often. Remove from heat and cool to room temp.
Meanwhile, saute ham in large pan over med-high heat until fat has been released and the strips begin to crisp - about 10-15 minutes. Remove and cool on brown paper lunch bags to drain off fat.
Once ham and onions have cooled, about 10 minutes, heat 1 Tbsp. of oil in large pan. On one tortilla, sprinkle 1/8 cup of cheese, top with ham and then onions, and another 2 Tbsp. cheese. Place another tortilla on top and put into the pan. Flip once the bottom begins to brown, about 2 minutes per side. Remove and cool before slicing. Repeat with remaining tortillas and ingredients. Heat 1 Tbsp. of oil in pan before frying another quesadilla or as necessary.
Can be made day before. Cool and the slice each whole quesadilla into 8 triangles. Serve warm with salsa (heat in 350 oven for about 10 minutes if cold)
Black Bean and Corn Salad with Toasted Pumpkin Seeds
3 cups canned black beans
1 1/2 cup cooked corn kernels
1 Red pepper, seeded and diced
3 slices, Jalapeno, minced
1/4 cup Spanish Onion, diced
3 scallions, diced
3 garlic cloves, minced
1/2 cup toasted pumpkin seeds
3 Tbsp. lime juice
2 Tbsp. Olive Oil
Combine all ingredients in large bowl. Mix well and refrigerate until ready.
Serves 10-12
Corn Cups with Lemon-Lime Salsa
6 Tbsp. unsalted butter, room temp
2 oz. cream cheese, room temp
1/2 cup yellow cornmeal
1 cup flour
1 Tbsp. dried cumin
1 Tbsp. dried oregano
5 ripe plum tomatoes, seeded and diced
1/4 cup Spanish onion, diced
1/2 cup cooked corn kernels
2 Tbsp. cilantro
Juice of 1 lemon
Juice of 1 lime
Preheat Oven to 350. In a mixer bowl, cream butter and cream cheese together until soft and well blended. Sift together flour, cornmeal, and spices and add to the butter mixture until all is incorporated. It should look like crumbs. Gather all dough together and knead for 1 minute. Divide into 1" balls and press each into mini muffin cup mold, pressing down to form a bowl. Bake until light brown - about 20 minutes. Let cool in molds and remove.
Mix all other ingredients together and spoon about 1 tsp. into cooled cups.
makes 30
Tomato Salad with Blue Cheese
3 Lbs. heirloom tomatoes, cut into 2" pieces
1/2 lb. crumbled blue cheese
3-4 Tbsp. balsamic vinegar
Mix all together in large bowl and serve at room temperature. Make this right before needed. Serve using slotted spoon to drain accumulated tomato juice.
Tequila-Lime Shrimp
Juice of 2 limes to equal about 1/4 cup
1/4 cup tequila
2 shallots finely chopped
2 garlic cloves, finely chopped
1/2 cup olive oil
2 lbs. shrimp, peeled and skewered (soak wooded skewers in cold water for about 30 minutes before barbecuing)
Combine first 5 ingredients in a glass bowl until well blended and pour over shrimp. Refrigerate about 3 hours.
Grill shrimp about 3-5 minutes per side - until opaque in center
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