Tuesday, May 31, 2016

Maple-Mustard Country-Style Spareribs & Temptin’ Sweet Potato Salad


Country-style ribs are cut from the sirloin or rib end of the pork loin. The meatiest variety of ribs, country-style ribs are sold either as “slabs” or in individual servings at Harter House Supermarkets.
On Sale this week for $2.99 lb.
(June 1 - 7, 2016)

These pork ribs are perfect for those who want to use a knife and fork.

Ribs are commonly prepared either “wet” or “dry.” Ribs rubbed with a mixture of herbs and spices are called dry ribs. Such rubs can be applied just before barbecuing. Ribs basted with sauces during the barbecuing process are called wet ribs. For best results, brush ribs generously during the last 30 minutes of cooking.

Cooking Methods

Roasting is a method of cooking pork in the oven in an uncovered pan, and without adding liquid to the pan.

Using the drippings from the roasted meat will provide great flavor when making a stock, gravy or sauce.

When placing a thermometer in the meat to check for doneness, be sure that the stem of it is not touching a bone because this can result in a false reading.

Do not use sharp utensils that may pierce the meat when trying to turn it because piercing allows valuable juices to escape. Use other utensils, such as wooden spoons and spatulas for turning the meat.

A roast with a bone in it will cook faster than a boneless roast because the bone will conduct heat faster than the meat.

For a crisp surface on your roast, be sure the oven is fully preheated before placing the roast in the oven and do not cover the meat while roasting.

Recommended Cuts for roasting
Loin Roast
Crown Roast
Fresh Pork Leg
Back Ribs

Barbecuing is a method of slowly cooking pork in an open pit or on a spit using coals, hardwoods, gas or electricity as a heat source. The same effect can also be achieved using a grill by placing the pork on the rack away from the heat source. The food is frequently based with a tangy tomato- or vinegar-based sauce.

To prevent the meat from sticking, use clean racks and coat them with vegetable oil or a nonstick vegetable oil spray.

And again, do not use sharp utensils that may pierce the meat when trying to turn it because piercing allows valuable juices to escape. Use other utensils, such as wooden spoons and spatulas for turning the meat.

Recommended Cuts
Back Ribs
Country-Style Ribs

Maple-Mustard Country-Style Spareribs

6 large country spareribs, about 4-1/2 pounds
3/4 cups maple syrup
3/4 cup mustard, coarse grained
1/3 cup dark brown sugar, plus 1 tablespoon packed
2 teaspoons Tabasco
2 teaspoons soy sauce
Salt and black pepper, coarse ground

Cooking Directions
Mix maple syrup, mustard, brown sugar, hot sauce, and soy sauce. Set glaze aside.

Create indirect fire with foil drip pan half-filled with water. Lay ribs on rack over drip pan and brush with glaze. Cover and cook for 1 hour 15 minutes, turning and basting every 15 minutes. Move ribs to hot side of grill. Brush with glaze, cover, and grill for 5 minutes. Repeat, turning and basting, until ribs are tender and brown (about 20 minutes). Season with salt and pepper and serve.

Serves 6

Be sure to glaze toward the end of the cooking time. Otherwise the glaze will burn before the ribs are done. Serve with grilled summer squash and Temptin’ Sweet Potato Salad

Temptin’ Sweet Potato Salad
1 cup frozen orange juice concentrate, thawed (careful not to use the whole can)
1/2 cup water
1/4 cup fresh lime juice
1 tablespoon coconut rum
1 1/2 teaspoon Dijon-style mustard
1/4 teaspoon salt
3 medium sweet potatoes, baked and cubed
1 cup chopped apple
1/2 cup celery, chopped
1/2 cup dried currants

Cooking Directions
Combine orange juice concentrate, water, lime juice, rum, Dijon mustard and salt; mix until blended. In large bowl, combine potatoes, apples, celery and currants. Add orange juice concentrate mixture to potato mixture and toss. Cover and chill several hours or overnight.
Serves 6.

Monday, May 30, 2016

Easy Summer Salads

Sometimes when I get home from work, the last thing that I want to do is cook, but I still want a delicious, healthy meal. Summer is great time to get creative in the kitchen with fresh produce and prepared foods from Harter House Supermarkets and Harter House World Flavors.

For an easy, versatle meal, I like to cut up a yellow squash and a zucchini squash and toss with lemon juice, salt, pepper and fresh herbs to taste (basil and oregano pair well for a light summer taste or try Herbs De Province). You can also peal the squash into ribbons using a vegetable peeler and top with shaved parmesan cheese for a different texture reminiscent of pasta.

Starting with this, I'll add a variety of different items from Harter House's fresh Deli to make an easy no-cook meal; like Ham diced or Roast Beef.

Tomorrow, I'll cook up some pasta and top it with the leftover salad for a great summer pasta dish.
I also enjoy hard boiled eggs, green beans - tender-crisp, nuggett potatoes, or any other veggies. then serve them along with easy protein - cheese, smoked salmon, rotisserie chicken, marinated beans, sliced meats, quinoa salad, cooked prawns. Add any fresh vegetables like tomatoes, cauliflower, radishes. Add any condiments like olives or capers or dill pickles. Top with a yummy dressing, like peanut, balsamic or ranch. It's different every night, and has a great variety of different tastes, colors and textures.
Sometimes, I like to take some black beans, mash them up a little and spread them on a fresh french roll with some salsa or avocado or maybe a bit of cheese, melted.
Another favorite, open faced sandwiches with cucumbers and hummus or smoked salmon and cucumbers. Toast bread lightly and pile on your desired toppings.
What's YOU'RE favorite summer salad?

Tuesday, May 3, 2016

Cinco De Mayo recipes

Contrary to what some may believe, it’s not Mexican Independence Day.

Cinco De Mayo is the holiday of tequila and tex-mex, shares a genre with Mardi Gras and St. Patrick’s day and has become hugely popular throughout the United States. But how many people actually know the history behind this springtime celebration?

Cinco De Mayo marks the 1862 battle of Puebla, during which Mexican troops defeated the French army in an underdog victory regarded as a symbol of national unity. Mexico celebrates Independence Day on September 16, but Cinco De Mayo is only observed regionally.

Mexican-Americans in southwestern states like New Mexico and California are thought to have brought the holiday north of the border. Since then, it has become hugely commercialized and bars have reaped the benefits. It’s not so much a hallmark holiday as an alcohol business holiday — shown in part by the launch of Bud Light Lime on May 5, 2008.

Here are three recipes provided by Harter House Supermarkets to celebrate Cinco De Mayo

Black Bean, Zucchini & Tomato Quesadillas

1/2 cup chunky salsa plus more for serving
1 cup drained black beans
1 zucchini - shredded on box grater
8 flour tortillas
2 cups mexican cheese

Combine salsa beans and zucchini. spread mixture over tortilla. top with cheese, cover with another tortilla
Heat pan over medium heat. brown on both sides (about 4-5 minutes per side).
Keep them warm in a 170 degree oven while you cook the rest.


Beer Battered Fish Tacos with Quick-Pickled Onion and Cucumber

Vegetable oil, for frying
2 cups all-purpose flour
3 teaspoons ground cumin
3 teaspoons cayenne pepper
3 teaspoons salt
12 ounces beer
3 (8-ounce) tilapia fillets, cut into chunks
8 (8-inch) flour tortillas
Quick-Pickled Onion and Cucumber, recipe follows

Fill a large pot with oil halfway up the pot. Heat oil to 350 degrees F. Preheat grill.
In a medium bowl, mix together 1 cup flour, cumin, cayenne, and salt. Slowly whisk in beer until thick, but not runny. Dredge fish in remaining flour first, then dunk in the batter. Fry in batches until golden brown, about 5 minutes. Drain on paper-toweled lined plate.
Meanwhile, grill tortillas on grill.
Serve fish in tortillas topped with Quick-Pickled Onion and Cucumber.

Quick-Pickled Onion and Cucumber:
3/4 cup apple cider vinegar
3/4 cup sugar
1 cup water
1 tablespoon salt
1 large red onion, medium dice
1 large Vidalia onion, medium dice
1 English cucumber, medium dice
1 habanero chile, seeds removed, minced
1 Roma tomato, seeded and diced
2 tablespoons freshly chopped cilantro leaves
In a medium saucepan, bring to a boil the vinegar, sugar, water, and salt. Add onions and cucumber and continue to cook a few minutes more. Remove from heat, add chile, and transfer to a bowl. Let cool slightly then chill covered, for at least 1 hour.
Toss in the tomato and cilantro, 5 minutes before serving.


Yummy Margaritas!

Basic Ingredients
  • 1 (6 ounce) can frozen limeade concentrate
  • 6 fluid ounces Tequila
  • 2 fluid ounces triple sec
Simple Directions
  1. Fill blender with crushed ice. Pour in limeade concentrate, tequila and triple sec. Blend until smooth. Pour into glasses and serve.

Using limeade as a sour mix substitute is just so simple and always on hand. If you add a half oz of OJ to the original recipe, it's even better. Plus, it never hurts to add the juice of a lemon or lime as it's blending. You can even do a half oz of Chambord or Grand Marnier "float" after you've poured them (Chambord is delish!!). Or, add some fresh or frozen fruit to the original recipe and make fruit margaritas. If you don't have fruit but have some flavored liquors at home, throw some in.  Easy recipe to work with and it's made many an anti-tequila friend huge margarita fans.