Crab Rolls Sliders Recipe
Crab Rolls Sliders Recipe
Prepare an all star summer sliders recipe, perfect for picnics, pool party or to just make the day special. This Crab Rolls Sliders Recipe is amazing! It’s packed with flavor and goes well with any cool drinks. You can also use lobster instead of crabs for this recipe, check out my lobster cooking time tips.
Here’s how to make this Crab Rolls Sliders Recipe:
Grilled BBQ Country Style Ribs
Who says you have to pack up the grill once summer ends? I actually prefer to grill in the fall. The warmth from the grill adds some relief from that brisk air. What better way to warm up and feast than with grilled BBQ Country Style Ribs?!
I love country style ribs because they’re boneless. Sure they can have a bit of fat on ’em, but that’s what the grill is for! It gives the fat a nice crispy edge and melts most of it away.
Grilling makes everything better, especially meat (and corn on the cob – oh my goodness! There’s nothing like a flame grilled meat.
These Grilled BBQ Country Style Ribs are super simple too. All you really need to do is mix up the BBQ sauce, rub the meat with some salt and pepper and slap them on the hot grill. Open a beer, sit back and relax until it’s time to flip ’em.
The beauty is that you can use any sauce or rub you wish. It’s all personal preference. I’ll give you the recipe I use which is just a simple bbq sauce.
Just don’t expect there to be leftovers!
Grilled BBQ Country Style Ribs
Recipe Type: Main
Cuisine: American
Ingredients
- 4 – 6 pounds country-style pork ribs (about 7 ribs.)
- dry rub of your choice (I use sea salt, red and black pepper and garlic powder)
- [b]1 cup BBQ Sauce:[/b]
- 1/2 ketchup
- 1/2 cup water
- 1/4 cup apple cider vinegar
- 3 tablespoons brown sugar
- 2 tablespoons sugar
- 1 1/2 tablespoon Worcestershire sauce
- 1 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground mustard
- Combine all ingredients in a medium size sauce pan and bring to a boil. Reduce heat and simmer for 40 minutes – 1 hour. Store in an airtight container until ready to use.
Instructions
- Trim the ribs of excess fat and gristle.
- Coat the ribs with the dry rub, cover and refrigerate for at least 2 hours (overnight would be great.)
- Preheat the grill to around 300 degrees F.
- Place the ribs on the grill, spread evenly apart, and close the cover. Allow to cook for 30 minutes and flip. Cook for an additional 20 minutes.
- Brush the BBQ sauce on both sides of the ribs and cook for 15 minutes, flip and then another 15.
- Remove to a platter and allow to set for 15 minutes before serving.
Pork Tamales Recipe – Authentic Mexican Cinco de Mayo Tradition
I love going down the ethnic aisle in the grocery store. There’s so much inspiration there. My latest grocery store endeavor left my pantry filled with the goodies I need to practice for my Cinco de Mayo festivities. Yea, I have a month to go but I need the practice. I want to make traditional Mexican dishes so I’m reaching out to some awesome Latin friends for those recipes.
I have a Latin background, with my father being Puerto Rican, but I want to celebrate Cinco de Mayo with true Mexican foods. I asked my friend, Julia, what some of her favorite foods were and the first thing she mentioned was tamales. I have never made tamales before, so when she told me it was a lot of work I kind of brushed it off. Let me just say, making homemade tamales is a lot of work!
I found everything I needed to make homemade tamales in the ethnic aisle. I even found a tamalera, which is basically a steamer used for cooking the tamales. It’s also great for seafood and canning – a nice investment I can be proud of. I also picked up a bag of tamale flour and just followed the directions on the back for that.
While the tamales did take a while to prepare and cook, the process wasn’t complicated. I’ll definitely be adding this to our Cinco de Mayo menu and hopefully bringing others in to help make them.
Recipe Type: Appetizer
Cuisine: Mexican
Author:
Ingredients
- [b]Dough[/b]
- 2 cups masa harina
- 2 cups chicken or vegetable stock
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup shortening
- [b]Filling[/b]
- 1 pound pork tenderloin, cooked
- 1 clove garlic, diced
- 4 dried California chile pods
- 2 cups water
- [b]Other[/b]
- 16 dried corn husks
Instructions
- Set the corn husks in a bowl of warm water to re-hydrate them.
- Mix a tablespoon of stock and the shortening in a medium to large bowl. Mix in the masa harina, baking powder and salt. Continue adding stock until you get a sponge like dough. Set aside.
- De-seed and de-stem the chili pods. Simmer in a saucepan with 2 cups of water for 30 minutes. Allow to cool.
- Use a food processor or blender to puree the chilies and water. Strain and add the salt.
- Shred the cooked pork tenderloin in a large bowl and stir in the chili sauce.
- Remove the corn husks from the water and allow them to dry a bit. Spread them out and spread the dough on top, leaving a 1/4 inch space on the outer edges uncovered.
- Add a tablespoon of the meat mixture and spread it out a bit over the dough mixture. Fold the husks in, starting with the sides, and flip to close.
- Place the tamales in your steamer and allow to steam for 1 hour. Carefully unwrap the husks, remove the tamale and enjoy.
How to Cook Lamb Chops
How to Cook Lamb Chops
I originally had a version of this recipe while on a trip with my girl friends in New Mexico. I am a foodie when I am out with friends and a grab what you can before my kids touch it at home. I believe a good meal heals the soul and this was a yummy take on the Lamb I had. Don’t know How to Cook Lamb Chops? Don’t worry because Lamb is very easy to prepare.
How to Cook Lamb Chops
I find that I like to make a sweet marinate and then cook it over medium heat in the pan.
This is what I used for the marinate:
- 3 TBS of honey
- 1TBS of mint leaves you can also use a TBS of mint extract
- A cup of orange juice
Then I marinated the Lamb for 30 minutes prior to cooking because I can’t seem to plan ahead. I added salt and pepper to taste.
You will want to grill your lamb in the pan turning it over as it browns. I try not to over cook it. It doesn’t take long so make sure you pay attention.
The internal temperature should reach 135 for rare and 140-150 degrees for medium rare. I like mine on the medium rare side. You can also go to 160 degrees for medium.
Lamb is an easy and favorable dish to cook.
The perfect partner to this lamb is my Morraccan Carrot Sauce recipe. Check out the recipe here.
Did you like this How to Cook Lamb Chops recipe? Check out these other tips:
How to Glaze a Ham
How to Go Crabbing & Crab Alfredo Recipe
How to Roast a Beast: Roast Beef Made Simple
Granny’s Secret Fried Chicken Recipe
Granny’s Secret Fried Chicken Recipe
Sweet tea, sweet corn, mashed ‘taters & fried chicken. That was a traditional Sunday dinner for me growing up. Nothing fancy, nothing you couldn’t pronounce and nothing left over. I couldn’t wait to go to Granny’s house on Sunday’s just to eat ’til my belly popped.
I was about 10 years old when Granny taught me the secret to her fried chicken. Again, nothing fancy – but maybe a little unique. Granny’s secret fried chicken recipe used pancake flour. Aunt Jemima’s pancake flour to be exact. Continue reading