Tastings and Birthdays

I've done lots of cooking this trip to my parents. Almost too much to remember...thank goodness for pictures!!!!!!

For a brunch tasting I made Blueberry Scones, Buttermilk Biscuits, Peach-Strawberry Jam, Orange Marmalade, Gravlax with Caper-Dill sauce, Bacon-Cheddar-Apple mini sandwiches with roasted red onion mayo, and 3 kinds of fritatta; Bacon-Leek, Mushroom-Spinach, Artichoke-Sundried Tomato-Goat cheese.

Then Coleslaw, Potato Salad, and mouthwatering Ribs for a birthday dinner.

Ribs:
2 racks of Pork ribs
Water
2 cans Dr. Pepper
2 Tbsp Paprika
1 Tbsp Garlic Powder
1 Tbps Seasoning Salt
2 Tbps Chili Powder
2 Cups, Split, of you favorite BBQ sauce

Put the ribs in a deep roasting pan, add the Dr. Pepper then add enough water to barley cover the ribs. Add 1 cup of the BBQ sauce and the rest of the ingredients. Cover with aluminum foil and place in a 350* oven for 3 hours. Remove from liquid and let rest until completly cooled. Spread remaining cup of sauce over ribs and grill until desired caramilization and the ribs are heated through.

Somewhere in the middle was a Northwest style salad: Arugula, Walnuts, Dried Cranberries, Blue Cheese, Apples, and Dijon Balsamic Vinaigrette.

Tonight all I could think about was cooking with mint!!!! So what I came up with was Grilled Chicken that I marinaded in a Mint-Walnut Pesto (YUM YUM!!), Balsamic glazed mushrooms, and Greek Pasta Salad. The mushrooms are an inspiration from another dish I love to make and it's my dads favorite......italian sausages glazed with balsamic vinegar then casings browned with olive oil :)

Mint-Walnut Chicken:
For Pesto:
1 cup fresh Mint
1/2 cup Walnuts
the zest of 1 Lemon
1/3 cup Extra Vrigin Olive Oil
salt
pepper

4 boneless skinless chicken breasts
salt
pepper

Pound out chicken to an even thickness for quick and even cooking so the nuts in the marinade do not burn on the grill. Season with salt and pepper then place in a gallon ziplock bag and rub pesto into chicken. Place in fridge for at least 3 hours. Preheat your grill then grill chicken on each side for about 5 min.

Balsamic glazed mushrooms:
1 Tbsp Olive Oil
8 oz mixed wild mushrooms, sliced thick
1 tsp minced Garlic
1 Tbsp Balsamic Vinegar
1 Tbsp butter
salt
pepper

Put olive oil in a pan over med-high heat, add mushrooms and pepper to taste. Once mushrooms start to brown add garlic, cook for 2 minutes. Add salt, then the vinegar. Onve the vinegar has been absorbed add butter and cook until melted.

Tired of typing.....if anyone reads this I'll tell you about the pasta salad some other time.

Can't wait to be back in the kitchen........I think I'll make some scones to bring to work in the morning :)

peace.love.food.