Smoked Ribs - Chef Jim at Valencia Country Club

Rub Mix (premix and keep in sealed container for future use)
Equal parts 
Dry Oregano
Garlic Powder
Sugar
Fresh Ground Pepper
Cayenne
Paprika
Cumin
Salt to taste

 

Ribs
Barbecue Sauce (see recipe)


Peel skin off the bone side of the rack.  Rub ribs one day in advance with mix.

Smoke ribs until tender (2-3 hours).  Transfer the ribs to the BBQ grill over medium-low heat and slowly glaze.  After about 30 minutes start brushing on your favorite barbecue sauce in thin coast, until shiny.  Be careful not to allow the ribs to burn after applying the sauce.  Finish with as much barbecue sauce as you like.

Grilled Vegetables with Sage-Cilantro Sauce

I originally found this in one of my favorite cookbooks Cooking with Herbs it fast became one of the families favorite summer grill items, I will occasionally switch up the herbs in the dip, try using fresh basil-chive, oregano, tarragon or cilantro-chile

Marinade
                1 cup     Olive Oil
            2 cloves     Garlic
                 1 tsp     Dried Red Pepper Flakes
              ½ cup     Rice Vinegar
                  1 Tb     Fresh Chives, chopped
                  1 Tb     Fresh Basil, chopped

 Vegetables

                     2     Red Bell Peppers, seeded and cut into 8 pieces
                       1     Carrot, large and sliced thinly on angle
                       1     Red Onion, cut into 8 pieces
                      2     Anaheim Chiles
               2 ears     Corn, husks pulled back and silk removed
                       1     Eggplant, thinly sliced
            1 bunch     Scallions, trimmed to about 6” long
                       1     Sweet Potato, sliced very thin

 Sage-Cilantro Sauce

                       1     Egg plus 2 Egg Yolks
              2½ Tb     Rice Vinegar
              2½ Tb     Soy Sauce
              2½ Tb     Dijon Mustard
                 1 tsp     Sage, finely chopped
              ¼ cup     Sesame Oil
             1½ cup     Vegetable Oil
             1/3 cup     Olive Oil
                  1 Tb     Chili Oil
             1/3 cup     Sesame Seeds

 

Combine the marinade ingredients in a small bowl.  Pour over the raw vegetable and marinate for 2 hours.

While the vegetables are marinating, make the sauce.  Combine the egg, yolks, vinegar, soy, and mustard in a blender.  Blend for 1 minute.  Add the herbs.  With motor running, slowly drizzle in the sesame oil, then the vegetable oil, and finally the olive oil.  Add the chili oil.  It should have the consistency of mayonnaise.  (If you pour the oil into fast, it may not get the right consistency)  Stir in the sesame seeds by hand and refrigerate.

Prepare charcoal grill or barbecue.  Grill or broil the vegetables until they are just tender, about 4 minutes per side.

Serve hot or at room temperature.

Barbecue Sauce - Stacey-Style

 Stacey-Style = Add extra chipotle and adobo for more spicy-smoky fire!

       3 Tb    Olive Oil

             1    Spanish Onion, cut into ¼” pieces

            4    Garlic Cloves, minced

     2 cans    Crushed Tomatoes (28 oz.0

            2    Canned Chipotle Chiles in adobo sauce, minced

       3 Tb    Worcestershire Sauce

       3 Tb    Cider Vinegar

    ½ cup    Unsulfur4ed Molasses

    ½ cup    Brown Sugar

                  Coarse salt and freshly ground black pepper

 

1.      In a medium saucepan, heat oil over medium heat.  Add onion and garlic.  Cook, stirring, until onion is soft and translucent, about 5 minutes.

2.      Stir in tomatoes, chiles, Worcestershire, vinegar, molasses, and sugar.  Simmer until reduced by a third,   stirring occasionally, about 45 minutes.

3.      Working in batches, purée sauce in a blender.  Season with salt and black pepper.  Refrigerate in a jar up to 2 weeks.

 

Oak Grilled Artichoke and Lea & Perrins Dip

 

One of our families favorite menu items, from one of our favorite restaurants in Seal Beach, California... a must order almost every time we go!

 

Artichokes

Cut artichokes into quarters and steam:

boil or microwave until they are tender and the

leaves are easy to pull from the flower.

Baste with garlic butter and grill over barbecue until hot.

Lea & Perrins Dip
 

              ¼ cup     Sesame Oil

              ¼ cup     Olive Oil    

              3 Tbsp     Honey

              2 Tbsp     Lemon Juice

                 2 tsp     Seasoned Salt

             2-3 oz.     Lea & Perrins Worcestershire

                1 cup     Mayonnaise

Mix all ingredients and store cold.