417093 Mon Jul 02 08:16:05 -0700 2007 8 31 Home Cooking 0 2712761 I'm having a smallish group of people over for the 4th of July and wanted to plan a menu around the grill. The problem is that since we live in an apartment, our grill is a Baby Q! I was thinking about doing ribs, hopefully a recipe that I could make in the oven and then we could finish them on the grill as well as some grilled sausages and chicken. I was even toying with the idea of making my own hamburger buns... As for sides, maybe a corn salad? If anyone has a good mac and cheese recipe, I'm all ears....one of our guests is a freak for the Velveeta-ey type and mine is a casserole-y version. Basically I'm open! What is everyone else making? Mon Jul 02 08:16:05 -0700 2007 38500 caphill2320 1 2712838 This has become my "go-to" mac/cheese recipe. Usually satisfies all "types". Over-the-Rainbow Macaroni and Cheese Recipe created by Patti LaBelle INGREDIENTS 1 tablespoon vegetable oil 1 pound elbow macaroni 8 tablespoons (1 stick) plus 1 tablespoon butter 1/2 cup (2 ounces) shredded Muenster cheese (I prefer American mild) 1/2 cup (2 ounces) shredded mild Cheddar cheese 1/2 cup (2 ounces) shredded sharp Cheddar cheese 1/2 cup (2 ounces) shredded Monterey Jack 2 cups half-and-half 1 cup (8 ounces) Velveeta, cut into small cubes 2 large eggs, lightly beaten 1/4 teaspoon seasoned salt 1/8 teaspoon freshly ground black pepper Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole. Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot. In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter. Bake until it's bubbling around the edges, about 35 minutes. Serve hot. Mon Jul 02 08:46:30 -0700 2007 2712761 65804 grampart 1 2712871 I'm thinking about grilling a pork tenderloin, orzo salad and asparagus. If I can get to the farmers market tomorrow I'll make gazpacho, and a friend is making sangria. I'm not sure what we'll have for an appetizer? I don't want to do seafood bc we're planning a seafood feast on the 4th (and this grilled dinner is on the 3rd) and my summer house doesn't have an oven. Any ideas? Mon Jul 02 08:57:12 -0700 2007 2712761 73860 jules127 1 2712888 I'm doing Bruce Aidell's St. Louis Ribs, Hong Kong-Style, spice-rubbed and served with a home-made hoisin sauce. Cole slaw and potato salad and roasted zucchini with balsamic on the side. We'll watch some stupid Americana movie after dinner. Mon Jul 02 09:04:33 -0700 2007 2712761 13568 Tom Steele 1 2713210 I prefer to make my ribs in the oven. I professional BBQ team told me that is the only way to do it if you don't have an industrial size grill. I use a rub on the ribs the night before and wrap in syran wrap and place in fridge to let the flavor meld. Take ribs out of fridge an hour before cooking to bring them to room temperature. I pre-heat the oven to 300 with a drip pan filled with one part oil two parts apple juice. The ribs are cooked directly on the rack and sprayed or basted every 30 minutes with same mixture of oil and apple juice. After 2 1/2 hours or so of cooking, I baste with my favorite bbq sauce and cook for another 1/2 hour. Ribs fall off the bone. The rub I use the night before is brown sugar, salt, dry mustard, white pepper, garlic powder, and cayenne pepper. I eyeball it but you can use your favorite rub. Mon Jul 02 10:23:54 -0700 2007 2712761 48132 carinole 2 2713285 I have a similar method as carinole. Use a rub on the ribs the night before, then bake them in the oven (about 300 degrees for 2 or 3 hours). However, I bake them in a roasting pan covered with foil and don't baste. After that I put them in whatever sauce I like and crisp them up on the grill. Since it can all be done ahead of time (except the final part on the grill) it's pretty simple for a party. But if you are having allot of people over the baby BBQ might require several batches. Good Luck - Happy 4th. Mon Jul 02 10:42:59 -0700 2007 2713210 39796 Remoulade 2 2713384 The ribs I'm making are roasted in a 350-degree oven on a rack over a baking sheet for 1 1/2 to 2 hours. The rub is paprika, brown sugar, fennel, Chinese five-spice powder, salt, and pressed garlic, but I'll add cayenne and dry mustard. The dipping sauce is pressed garlic, minced ginger, soy sauce, rice vinegar, hoisin sauce, brown bean/chile paste, sesame oil, water, boiled for 3 minutes, then stir in scallions, cilantro, and roasted peanuts. Mon Jul 02 11:10:44 -0700 2007 2713210 13568 Tom Steele 1 2713415 You didn't mention where you live, but if strawberries and blueberries are in season, as they are here in Toronto (and delicious!), why not try a "Red, White, and Blue" shortcake for dessert? If you don't have time to make the shortcakes yourself, many groceries or bakeries sell individually sized angel food cakes, which make a fine substitute. Same thing with canned whipped cream; most people can't tell the difference between it and freshly whipped. I try to avoid the giant California strawberries; they look beautiful, but they taste blah. If you have to use them, slice them first and sprinkle them with a little sugar (I'm diabetic so I use Sweet n Low). Save a few whole strawberries to place one the top of each shortcake. Slice the shortcakes/angel food into two crosswise. Put a little whipped cream (and I mean a little!) on the top of each bottom slice, and then put some of each berry on it, Top with a little more whipped cream (this acts as glue to hold the top layer in place. Repeat with the top layer, and then put the whole strawberry on top. If, after you have done all the cakes, you have berries left over, scatter them around the base. You end up with a beautiful red, white, and blue dessert; what better way to celebrate the 4th? Happy holiday to all my American friends! Mon Jul 02 11:18:06 -0700 2007 2712761 48210 KevinB 1 2713705 grilled corn salad-- you can make it ahead of time. Check it out on epicurious. It's with baby tomatoes and lime beans. I used edamame and subbed arugala for whatever green was suggested. Mon Jul 02 12:35:13 -0700 2007 2712761 11992 roxhills