orange marinated shrimp... 45 minutes

Eating this didn't feel like we had barbecued at home, it felt so much more decedent!



the goods:

1 pound large shrimp, peeled and deveined, tails on
1 and 1/2 teaspoons grated orange zest
1/2 cup fresh orange juice
2 garlic cloves, minced
2 tablespoons olive oil, plus more for grates
1 tablespoon, plus 1 teaspoon chopped, fresh thyme
1/3 cup mayonnaise



In a shallow dish, combine 1 teaspoon zest, 1/4 cup juice, garlic, oil, 1 tablespoon thyme, 1/2 teaspoon salt, 1/4 teaspoon pepper; stir to combine. Add shrimp, toss to coat. Marinate, covered, in the refrigerator for 30 minutes (or up to 8 hours - I made this in the morning, and then by the time I got home from work, all I had to do was prepare side dishes!).



Soak wooden skewers in water 30 minutes before cooking.



In a small bowl, combine mayonnaise, remaining 1/2 teaspoon zest, remaining 1/4 cup juice, and remaining teaspoon thyme; season dipping sauce with salt and pepper.



Heat grill to medium; lightly oil grates. Thread shrimp onto skewers, and grill, turning once, until shrimp are opaque throughout, 3 to 4 minutes.



Serve shrimp with orange dipping sauce. I also served wild rice and string beans, sauteed with butter, salt, pepper, and lemon juice. It went really well together.

bbq chicken with tomato, corn, and avocado salad... 40 minutes

the goods:

spice rub:
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper

4 chicken breasts

simple barbecue sauce:
1 and 1/2 cups ketchup
1/2 cup cider vinegar
1/4 cup unsulfured molasses
1 tablespoon worcestershire sauce
1/2 cup water
1 and 1/2 teaspoons paprika
1 and 1/2 teaspoons onion powder
1 and 1/2 teaspoons mustard powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper

salad:
1 ear corn (husk and silk removed, tip cut off)
1 pint cherry tomatoes, halved
1 avocado, halved, pitted, peeled, and diced
2 scallions, thinly sliced - green parts only
3 tablespoons fresh lime juice (from half of a lime)
1 tablespoon vegetable oil



Start by making a simple barbecue sauce. Combine all ingredients listed above under 'simple barbecue sauce' in a medium saucepan. Bring to a boil; reduce heat to medium-low, and simmer until sauce is thickened and reduced by a third, about 30 minutes. Let cool to room temperature.



Heat grill to medium; lightly oil grates. In a small bowl, combine all ingredients listed above under 'spice rub'.



Sprinkle spice rub all over chicken. Grill chicken, turning often, until cooked through, 15 to 20 minutes.



During final 5 minutes of cooking, baste chicken with barbecue sauce (reserve a portion of the sauce in a separate bowl for serving).



While chicken is grilling, make salad. Stand corn ear in a medium bowl; with a sharp knife, carefully slice downward to release kernels. Discard cob. Add tomato halves, avocado, scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss gently to combine.



Serve chicken with salad and extra barbecue sauce for dipping.

pork, apricot, teriyaki kebabs... 30 minutes

the goods:

1/4 cup apricot jam
1/4 cup teriyaki sauce
1/8 teaspoon cayenne pepper
1 pork tenderloin, cut into 1-inch cubes
6-8 apricots, pitted and quartered
1 small red onion, cut into 2-inch wedges, layers separated



Heat grill to medium; lightly oil grates. Soak 12-inch wooden skewers in a shallow dish of water for 15 minutes (or use metal ones).



Make basting sauce: In a small saucepan, heat jam, cayenne, and teriyaki over medium-low until jam is liquefied; season with salt and pepper.



Onto each skewer, alternately thread pork, onion, and apricot - it's fun to let everyone mix and match their own kebabs to their own liking.



Grill kebabs, brushing with basting sauce often and turning occasionally, until pork is cooked through and apricots begin to char, 12-14 minutes.



Serve with brown rice and teriyaki sauce for dipping.

tex-mex turkey burgers... 20 minutes

the goods:

1 pound ground turkey (93% lean)
2 teaspoons chili powder
4 ounces pepper jack cheese, thinly sliced
country bread, sliced
1 avocado, halved, pitted, peeled, and thinly sliced
salsa



Form turkey into patties,using your thumb, make an indentation in the center to prevent burgers from rounding on top.



Season patties with a sprinkling of chili powder and salt and pepper.



Grill patties, covered, 4 to 5 minutes per side.



While burgers are grilling, prep toppings.



Top burgers with cheese. Cover and continue to grill until cheese has melted, 2 to 3 minutes more.



Grill bread until lightly toasted and slightly charred.



Place each burger on a slice of bread (cut bread slices in half if necessary).
Top with avocado slices, salsa, and another slice of bread.

simple ribs... 4 hours

the goods:

rib spices:
2 1/2 teaspoons mustard powder
2 teaspoons paprika
1 teaspoon celery salt
1 teaspoon onion powder
3/4 teaspoon red-pepper flakes
1/2 teaspoon garlic powder
1/4 teaspoon celery seed

1 rack baby back ribs (or 2, depending on family size)

rib sauce:
1 tablespoon vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 cup ketchup
1 cup canned beef broth
3/4 cup cider vinegar
1/4 cup brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon celery salt
1/4 teaspoon cayenne pepper



In a small bowl combine rib spices (listed above) plus 1 teaspoon salt.



Rub slabs on both sides with the spice mixture.



Cover loosely and refrigerate for 2 hours, or overnight.



Preheat oven to 300 degrees. Stack slabs on a double layer of aluminum foil; tightly wrap. Place on a rimmed baking sheet. Cook until meat pulls away from the bone, 1.5 hours.



While ribs are cooking, make rib sauce. In a medium saucepan, heat oil over medium. Add onion and garlic, season with salt and pepper. Cook until onion is translucent and fragrant, 3 to 5 minutes. Add remaining ingredients (listed above under "rib sauce"); bring to a simmer. Cook, stirring occasionally, until sauce has thickened, about 30 minutes.



Once ribs are finished cooking, remove from oven and let rest while you heat the grill to medium-high.



Remove ribs from foil, pouring off any liquid. Brush generously on both sides with rib sauce; grill ribs until sauce bubbles and turns brown at the edges, 4 to 5 minutes per side.



Slice ribs and brush with additional sauce.



Serve with any sides you desire, and lots of napkins!!!

pork enchiladas with tomatillo sauce... 1 hour and 30 minutes

the goods:

1 pork tenderloin
1 teaspoon ground cumin
2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
1 pound tomatillos (husks removed), washed and coarsely chopped
1 bag frozen corn kernals, thawed
12 flour tortillas (6-inch)
3 cups coarsely grated pepper jack cheese (or white cheddar)



Preheat oven to 450 degrees. Place pork on a rimmed baking sheet; rub with cumin and season with salt and pepper. Roast for 20 to 25 minutes. Let cool for 10 minutes; cut into 4 chunks. Using 2 forks, shred pork; transfer to a medium bowl and set aside.



In a large saucepan, heat oil over medium; add onion and garlic. Cook stirring occasionally, until onion begins to soften, 4 to 6 minutes. Add tomatillos and 3/4 cup water. Bring to a boil, and reduce to simmer; cook, stirring occasionally, until tomatillos are soft, about 7 minutes.



Transfer to a blender, and blend until smooth; season sauce with salt and pepper. Add 1 cup sauce and corn to pork; mix to combine. Transfer remaining sauce to a shallow bowl.



Working with one tortilla at a time, dip in sauce, place on a work surface, and fill with 1/4 cup pork mixture and sprinkle with some cheese. Roll up, and arrange, seam side down, in a 13-by-9-inch baking dish. Top with remaining sauce and cheese; cover dish with aluminum foil.



Bake until sauce is bubbling, 15 to 20 minutes. Remove foil, and continue to bake until cheese is browned, about 15 minutes. Let enchiladas cool in dish for 10 minutes, and serve! This goes great with tortilla chips, salsa and a dab of sour cream.

rosemary fried chicken and tomatoes with parsley vinaigrette... 1 hour

the goods:

8 chicken legs and thighs - I used all boneless skinless thighs, but the kids really like the legs, so serve according to your crowd!
2 cups buttermilk
3 cups all-purpose flour
2 tablespoons paprika
1 tablespoon finely chopped fresh rosemary leaves, plus 4 sprigs
2 cups vegetable oil

1 cup fresh flat-leaf (or Italian) parsley
1/2 cup olive oil
3 tablespoons white-wine vinegar
2 teaspoons Dijon mustard
1 small garlic clove
6 plum tomatoes, quartered



In a large bowl, stir together buttermilk, 1 teaspoon salt, and 1/2 teaspoon pepper;



Add chicken and set aside (or cover and refrigerate overnight).



In another large bowl, whisk together flour, paprika, chopped rosemary, 1 tablespoon salt, and 2 teaspoons pepper.



Lift chicken from buttermilk (allowing excess to drip off), and dredge in flour mixture; transfer to a sheet of foil.



Dredge chicken in flour mixture a second time and return to foil.



In a 12-inch cast-iron skillet or a 5-quart dutch oven, (heat oil and rosemary sprigs over medium-high. When rosemary sizzles rapidly, remove and discard. Working in batches, fry chicken until golden brown, 4 to 5 minutes per side; transfer to a wire rack placed over a rimmed baking sheet.



Bake chicken at 450 degrees for 15 to 20 minutes.



While chicken is baking... get out your blender!



Add parsley, olive oil, vinegar, mustard, and garlic.



Season with salt and pepper.



Blend until vinaigrette is smooth. Refrigerate until ready to use.



Drizzle tomatoes with vinaigrette and serve with fried chicken.



My friends came over for some fried chicken soul-food goodness last night and affectionately named my vinaigrette "green-goo"... but don't let that deter you! Kiersten also brought amazing mashed potatoes... but you'll have to beg her for that recipe...