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Recipe of the Week - July 3, 2012

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Grilled Home Fries
Serves 4-6 people

1 1/2 pounds small potatoes, cut into wedges
3 tablespoons extra virgin olive oil
sea salt
freshly ground pepper

Preheat oven to 375 degrees. Cut potatoes into wedges and in a medium bowl toss the potato wedges with the olive oil, about a teaspoon of sea salt and 1/2 teaspoon of black pepper. Arrange the potatoes cut side down on a baking sheet. Bake fries for about 30 minutes or until lightly browned. Turn on your grill and set it to 300 degrees. Place lightly browned fries on stainless steel wok or griddle and grill for 10 minutes until browned. When the potatoes are done, add pepper on top to taste and serve.

Shopping List
1 1/2 pounds small potatoes, cut into wedges
3 tablespoons extra virgin olive oil
sea salt
freshly ground pepper



Baby Back Ribs
Serves 4

3 tbsp sweet paprika
4 tbsp light brown sugar
1/2 tsp cayenne pepper
S&P to taste
3lbs baby back ribs
2 cup barbecue sauce

Set your grill between 160-180 degrees. Place ribs on grill & cook each side of ribs to lock in the juices (5 minutes on each side). Next, cook the ribs for 3-4 hours at a low and slow temperature between 220-275 degrees. Make sure to keep the grill closed as much as possible using indirect heat. Brush the ribs several times during the 3-4 hours with your favorite barbecue sauce. Remove the racks when the rib bones pull apart effortlessly, and with some meat still attached to the bone. Serve and enjoy!

Shopping List
3 tbsp sweet paprika
4 tbsp light brown sugar
1/2 tsp cayenne pepper
S&P to taste
3lbs baby back ribs
2 cup barbecue sauce


Cotija Cheese Grilled Corn
Serves 4 people

4 ears of corn, shucked
1/4 cup mayonnaise
1/4 cup sour cream
1/2 cup freshly grated cotija cheese
1 teaspoon paprika
2 teaspoon cayenne pepper
1/2 teaspoon salt.

Light your grill to 275 degrees. In a large pot of boiling water, cook the corn until tender, about 3-4 minutes and drain the water. Grill the corn, turning until browned, which will be around 5-10 minutes. In a small bowl, mix the mayonnaise & sour cream. Be sure to attach corn holders to each ear of corn and coat the mayonnaise mixture with a brush. Sprinkle with the cotija cheese and spice mixture on top. Serve hot and enjoy this tasty treat!

Shopping List
4 ears of corn, shucked
1/4 cup mayonnaise
1/4 cup sour cream
1/2 cup freshly grated cotija cheese
1 teaspoon paprika
2 teaspoon cayenne pepper
1/2 teaspoon salt

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