August Menu

We had friends for dinner the other night and I must say it was delicious. There was pressure. He is a good cook and the ante is always a little higher when you know you’re feeding a natural in the kitchen.  I called Lisa to ask what they wanted. Really, I just wanted to know what he wanted and she quickly figured that out, “It’s not just about Mick you know.”

“Of course it’s not,” was my reply but it so was.  Anyway, here is the menu. It’s a crowd favourite.

BBQ Ribs

Warm Parmesan Potato Salad (thanks Natalie)     

Green Salad

Banana Cream Pie (thanks Martha)

Ribs
BBQ sauce
2 bags of mini potatoes (yellow or red skin)                                                                   
1 bunch green onion (chopped) 
4 egg yolks

Fresh parmesan(grated)                                                                                              
I pkg bacon (cooked and chopped up)
5 tablespoons corn starch

Caesar salad dressing                                                                                                                          
Olive oil, salt and pepper
1 cup whip cream (real please!)

Your usual greens
whole milk                                         
bananas
2/3 cup white sugar, plus 2 tablespoons
¼ teaspoon salt
deep dish pie shell

(note: I prepare the ribs first and set aside. Then, I get the potatoes going for the pot salad)

Ribs

I usually buy one rack of ribs for every two adults. I love getting them from the butcher.

Preheat oven to 325 degrees F.

Cut ribs Into 2 or 3-rib portions; place, meaty side up, in a single layer in about ¼ inch of water. Cover with foil and steam roast (put in ovenJ) for 90minutes.

Transfer ribs to a clean dish and generously brush with BBQ sauce. My favourite is PC’s Smokin’ Stampede Beer and Chipotle.  Refrigerate for up to 24 hours. Great for making ahead of time but I’ve also been known to BBQ them right away.

BBQ on grill, adding more sauce if you like until they look good.

Warm Parmesan Potato Salad

Boil potatoes for 10 min. Drain and cut in half. Toss in some olive oil and add some salt and pepper.

BBQ in a BBQ basket until they look nice and done, a little browned (20-30minutesish)

Place in a bowl and toss in caesar dressing (I like Renee’s). Add bacon, parmesan and green onion.

Make sure you add enough dressing as the warm potatoes will absorb a lot.

Your Favourite Green Salad

Mine – good greens, cherry tomatoes, cucumbers, craisins and feta tossed in olive oil and balsamic.

Banana Cream Pie (this is a Martha Stewart recipe…I hope I’m not violating any copy rights!?)

If you can make your own pie crust that is always best but a frozen one is just fine too. Have it baked and ready.

Prepare an ice bath; set aside. In a bowl, lightly whisk the egg yolks; set aside. In a saucepan, whisk together milk, sugar, cornstarch, and salt. Bring to a simmer (do not boil) and then continue to cook, whisking constantly, 3 to 4 minutes.

Whisk a quarter of the hot milk mixture into the egg yolks; whisk in remaining milk mixture. Strain into a clean saucepan, and cook over medium-high, whisking constantly, until custard is thick and bubbles appear in the center, 2 to 3 minutes.  Transfer to a medium bowl, and cover with plastic wrap, pressing directly onto the surface to prevent a skin from forming.  Set in ice bath and cool for 30 minutes. I usually cool it completely in the fridge. It can be kept in there for up to 1 day.

Whip the cup or so of whip cream on high, adding 2 tablespoons of sugar. Whip until soft peaks form.

Line the pie shell with sliced bananas.  Cover with the custard and smooth into an even layer. Spread whip cream over custard. Refrigerate pie, loosely covered with plastic wrap, for at least an hour and up to 2 days.  Just before serving, add more sliced bananas to individual slices of pie.

Enjoy!