Thursday, July 2, 2009

Garden Meal Collection

This was Mondays dinner and was half from the garden. Not the most healthy garden meal but I never said I was a health nut. This is ribs cooked low & slow with a sweet rub and finished with bbq sauce. Along side is Kohlrabi slaw from the garden. Here are the recipes:


Kansas City Rub: This is a sweet rub that is good on anything that will be cooked on low indirect heat. I found the recipe on about.com along with many other bbq rub recipes.

  • 1/2 cup brown sugar
  • 1/4 cup paprika
  • 1 tablespoon each of black pepper, salt, chili powder, garlic powder & onion powder
  • 1 teaspoon cayenne
Mix all the ingredients together and rub liberally on the meat or even veggies like zucchini, onions or eggplant. Then allow to marinate for a while before grilling. This recipe makes a lot of rub.


Kohlrabi Slaw: Over time I have made my own slaw recipe and it always seems to change. Below are the ingredients that I add and adjust until the slaw is a nice mix of sweet, sour, & creamy.

  • shredded kohlrabi or cabbage
  • shredded carrot
  • mayonnaise (of the real variety!)
  • white sugar
  • cider vinegar
  • s&p
  • onion powder (fresh onions can be used but they tend to be a little strong)
Coconut Shrimp w/ Pea Risotto

For the shrimp
:

  • shrimp
  • 1/2 cup coconut
  • 2 tablespoons cornstarch
  • 1/4 each of salt, pepper & paprika
  • 1 tablespoon of garlic (powder or fresh)
  • egg

In a shallow bowl combine all ingredients except the egg. In another bowl whisk egg with a little water. Dip the shrimp in the egg wash, then the coconut mixture and pan fry in butter until just cooked.

For the risotto:

  • risotto
  • water
  • cream
  • butter
  • salt
  • peas

I followed the package direction for the rice expect I used 1/4 cream and 3/4 water for the required amount of liquid. Well the rice was cooking I hulled the peas and then pureed half well keeping half whole. Once the rice was cooked through and creamy I added the pureed & whole peas along with the butter & salt. I then allow it to cook for about 4-5minutes until the peas were just cooked well still retaining a little crunch.

7 comments:

  1. Yum slaw. It is one of my all time favorites. If I have cabbage I always have cole slaw.

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  2. Yum on them both. I can't decide if I'd rather the ribs or the shrimp but I'm thinking both!

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  3. Oh, my. Those ribs are to die for, and the shrimp looks wonderful. Two of my favorites!

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  4. Scrumptious! Your slaw looks particularly nice. I am going to be picking a mess of shelling peas tomorrow - may have to give the rissoto recipe a try!

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  5. Mmmmm... it all looks wonderful.

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  6. Oooh I love coleslaw. Never tried it with kohlrabi though - which I also love.

    I do like the real onion though - I like it strong!

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  7. Thanks for the recipes Dan :) mmmmmm!!!!!!

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