Page 17 - Florida Sentinel 8-31-18

Recipes
Ah, Labor Day weekend...summer’s last hurrah. A time to gather together, slap on some sunscreen, hang out at the pool one last time, and have a cookout. Try these recipes for your Labor Day Cookout and make it spectacular.
BUFFALO COLE SLAW
Ingredients:
FOR THE COLE SLAW:
1/2 head green cabbage, thinly sliced
Directions:
1/2 white onion, thinly sliced 4 stalks celery, chopped into small pieces
2 medium carrots, grated
1 c. crumbled blue cheese, di- vided
1 tbsp. Chopped chives
FOR THE DRESSING:
1/4 c. mayonnaise
1/4 c. hot sauce (such as Frank's)
1/4 c. apple cider vinegar
1 tsp. garlic powder
1/2 tsp. kosher salt
In a large bowl, combine cabbage, onion, celery, carrots and 3/4 cup blue cheese. Stir until combined.
Make dressing: In a medium bowl, combine mayonnaise, hot sauce, vinegar, garlic powder, and salt. Whisk until combined.
Pour dressing over slaw mixture. With salad tongs, toss to com- bine. Garnish with chives and remaining blue cheese.
SPICY BARBECUE RIBS
Directions:
Ingredients:
RUB:
1⁄2 cup brown sugar
1 tablespoon salt
1 tablespoon ground black pep- per
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried thyme
1 tablespoon chili powder
3 racks pork baby back ribs
BARBECUE SAUCE:
2 cups pineapple juice
2 tablespoons hot-pepper sauce 1 tablespoon minced ginger
1⁄2 cup ketchup
4 tablespoons apple cider vinegar 2 tablespoons Worcestershire sauce
4 tablespoons brown sugar
1 tablespoon ground black pep- per
To make rub: In bowl, combine rub ingredients; mix well. Rub mixture all over ribs; place in large seal- able food storage bags. Marinate in refrigerator 4 hours.
To make barbecue sauce: In saucepan, combine juice, hot-pepper sauce and ginger. Bring to boil; reduce heat to medium. Add remaining ingredients; continue cooking until slightly thick. Remove ribs from storage bag; bring to room temperature. Prepare grill for indirect grilling; heat to high on one side. If using charcoal, wait until coals have turned to white ash. Place ribs over high heat and sear. Reduce heat to 200°F; close lid. Cook about 2 hours, turning ribs after 1 hour. Cook and baste with sauce for additional 45 minutes. Ribs are done when meat has pulled back from bones. Remove ribs from grill; let rest 15 minutes before cutting.
HONEY BBQ WINGS
Ingredients:
10whole chicken wings 1/4cup dry BBQ rub
Directions:
HONEY BBQ SAUCE:
1cup ketchup
1/2cup local honey
1/2cup brown sugar 2tablespoons apple cider vine- gar
1 1/2tablespoons Worcester- shire sauce
3/4kosher salt
3/4teaspoon black pepper 3/4teaspoon chili powder 1/4teaspoon dried onion flake
Preheat the grill to 375-400°f (medium high).
Make the sauce. Combine and stir the Honey BBQ Sauce ingre- dients in a medium pot over medium high heat. Bring to a simmer and cook for 5 minutes to let the flavors blend. Taste for seasoning and add a pinch or two of salt and pepper as desired.
Season the wings on all sides with the Dry BBQ Rub.
Grill the wings. Flip every 5 minutes, until the wings reach an in- ternal temperature of 180°f, (about 20-25 minutes).
Sauce the wings. Brush some Honey BBQ Sauce on all sides of the wings. Cook long enough for the sauce to “set” on the wings, about 1 minute per side. The sauce can burn, so keep a close watch.
Remove and serve with the remaining Honey BBQ Sauce.
SLOW COOKER BOURBON BAKED BEANS
Ingredients:
6 pieces of bacon
1 cup chopped onion
3 (15-ounce) cans undrained pork and beans
1 (15-ounce) can Northern Beans, drained and rinsed
1 (15-ounce) can Navy beans, drained and rinsed
3⁄4 cup ketchup
1⁄4 cup brown sugar
Directions:
Cook bacon in a nonstick skillet. Remove to a paper towel-lined plate. Discard all but 1 tablespoon of bacon fat from the skillet. Saute onion in the bacon fat for 3-4 minutes.
Place onions and all other ingredients, except bacon, in a 6-quart crockpot. Stir well, cover, and cook on low for 4 hours.
Remove top, turn heat to high and cook 20 minutes to thicken some. Stir in bacon.
1⁄4 cup molasses
1⁄4 cup bourbon
2 tablespoons yellow mustard 1 tablespoon Worcestershire sauce
1⁄2 teaspoon black pepper
1⁄2 teaspoon salt
1⁄4 teaspoon garlic powder 1/4 teaspoon cayenne pepper
HONEY LIME RAINBOW FRUIT SALAD
Directions:
Ingredients:
1 lb fresh strawberries , diced 1 lb fresh pineapple , diced 12 oz fresh blueberries
12 oz red grapes , diced into halves
4 kiwis , peeled and diced
1 (15 oz) can mandarin or- anges in juice, drained well and sliced into halves
HONEY LIME DRESSING:
1/4 cup honey
2 tsp lime zest (zest of 2 medium limes)
1 Tbsp fresh lime juice
Add all fruit to a large mixing bowl. In a small mixing bowl, whisk together they honey, lime zest and lime juice. Pour over fruit just before serving and toss to evenly coat (as it sits for a few minutes the juices will gather at the bottom, so toss again before plating).
FRIDAY, AUGUST 31, 2018 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 5-B