Page 31 - Florida Sentinel 6-30-17

Recipes
Celebrate Independence Day with these recipes designed to dazzle family and friends. Don’t be fooled by the stunning presentation — you can whip up all of these dinners, desserts and drinks with time to spare.
Campfire Baked Beans
Your new favorite side dish for any cookout.
6 slices bacon
1 onion, chopped
1 green pepper, chopped
1/4 tsp. Kosher salt
3 (15-oz.) cans navy beans, drained
1 1/4 c. Ketchup
1/4 c. molasses
4 tsp. dry mustard
1/2 tsp. Freshly ground black pepper
Directions: In a 12" oven-safe skillet, cook bacon on medium heat until fat is ren- dered. Transfer to plate; coarsely crumble.
To skillet, add onion, green pepper, and salt. Cook for 8 minutes.
Off heat, stir in bacon, navy beans, Ketchup, molasses, dry mustard, and black pepper. Bake, covered, in oven at 325
degrees F for 1 hour.
Kansas Style BBQ Ribs
These Kansas-style ribs are steamed in the oven for an hour an a half before being put on the grill and finished to perfection. Baby back ribs with a gooey, tomato-based sauce are a summertime tradition, whether you enjoy them as a main dish or serve them as an appetizer.
1⁄3 c. packed dark brown sugar 3 tbsp. sweet paprika
2 tsp. mustard powder
1⁄2 tsp. celery seed
1⁄2 tsp. onion powder
1⁄2 tsp. garlic powder
1⁄2 tsp. chipotle chile powder salt
4 rack St. Louis-style pork ribs 2 c. boiling water
Sauce:
1 can tomato puree
1⁄2 c. packed dark brown sugar 1⁄3 c. cider vinegar
1⁄4 c. tomato paste
3 tbsp. Worcestershire sauce 1 tbsp. mustard powder
1 tsp. chipotle chile powder
1⁄2 tsp. ground allspice
pepper
1⁄2 c. hot water
Directions: Prepare Ribs: In large bowl, combine sugar, paprika, mustard, celery seed, onion powder, garlic powder, chipotle chile powder, and 1 tablespoon salt. In 2 large (17" by 13") roasting pans, place ribs. Rub spice mixture all over ribs; arrange ribs overlapping in pans. Cover pans and refrigerate at least 1 hour and up to 1 day.
Prepare Sauce: In 4-quart saucepan, combine tomato puree, sugar, vinegar, tomato paste, Worcester- shire sauce, mustard powder, chipotle chile powder, allspice, and 1/2 teaspoon freshly ground black pep- per. Heat to boiling on high, stirring occasionally. Reduce heat to medium-low; cover partially and simmer 45 minutes or until thickened, stirring occasionally. Cool completely in pan. Pour 1 1/4 cups sauce into serving bowl and stir in hot water; reserve.
Preheat oven to 350 degrees F. Uncover ribs and add 1 cup boiling water to each pan. Cover pans tightly with foil. Bake 1 hour 15 minutes to 1 hour 45 minutes or until tender. Uncover ribs and transfer to large serving platter.
Prepare outdoor grill for direct grilling on medium. Place ribs on hot grill grate, bone side down, and cook 2 minutes. Brush with sauce in pan and turn ribs over; cook 5 minutes. Repeat brushing and turn- ing 2 more times, cooking ribs an additional 10 minutes.
Cut racks into single-rib portions and arrange on platter. Serve immediately with reserved sauce.
Parisian Potato Salad
A new spin on the traditional potato salad.
3 lb. Yukon gold potatoes, peeled and cut into 1" chunks 3/4 c. Greek yogurt
3 tbsp. extra-virgin olive oil
2 tbsp. grainy mustard
4 stalks celery, thinly sliced 1/2 c. cornichon pickles,
drained and thinly sliced
1/2 small red onion, very thinly sliced
5 large hard-cooked eggs, coarsely chopped
1/4 c. finely chopped pars- ley
Directions: To a large saucepot of salted water, add potatoes. Partially cover; heat to boiling on high. Reduce heat to maintain simmer. Cook 12 to 15 minutes or until po- tatoes are tender. Drain well; let cool 10 minutes.
Meanwhile, in a large bowl, stir yogurt, oil, mustard, and 1 tea- spoon each salt and pepper. Add potatoes to dressing; toss until well-coated.
Fold in celery, pickles, and red onion. Then gently fold in eggs and parsley. Serve immediately or refrigerate, covered, up to 1 day.
PAGE 8-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, JUNE 30, 2017