JESSICA KARLEY: Grill it sweet and spicy for Father’s DayIf there is one day a year that’s all about grilling, it’s definitely Father’s Day. What better way to celebrate the fathers and father figures in our lives than by pulling out the lawn chairs, sipping on a few cool beverages and firing up the grill with family and friends?
By: Jessica Karley, Grand Forks Herald
If there is one day a year that’s all about grilling, it’s definitely Father’s Day. What better way to celebrate the fathers and father figures in our lives than by pulling out the lawn chairs, sipping on a few cool beverages and firing up the grill with family and friends?
Father’s Day should be a day when the grill master gets to relax and enjoy the party, too. Cooking dinner at home doesn’t sound relaxing to you? Have no fear. This barbecue menu is a breeze, and most of it can be prepared ahead of time. It’s the perfect menu for backyard parties or nights when you just want to take it easy.
The main course is boneless pork ribs in a robust Chipotle Apple Butter Barbecue Sauce. These tender, juicy ribs are sure to bring a little fire to the meal, but the apple butter mellows it and makes it so sweet my 3-year-old will eat it. If you still think that heat is not your thing, you can always adjust the recipe by omitting one of the chipotle peppers or removing them completely. Either way, you will have a winning barbecue sauce recipe.
This recipe uses your favorite barbecue sauce as a base, adding apple butter, garlic, smoky chipotle peppers and spicy brown mustard. You can find canned chipotle peppers in the ethnic food section of most grocery stores. One can contains about 12 peppers and because I hate to waste good ingredients, here’s a quick tip: Freeze the leftover peppers in pairs, so you don’t have to throw away the rest. You can also make larger batches of the sauce because that freezes very well, too.
Alongside the ribs, I’ll serve Crispy Smashed Horseradish and Blue Cheese Red Potatoes. Warning: You will want to make a lot of these because you won’t be able to stop at one.
They are fun for the kids to help with too because what little one doesn’t like the idea of smashing food? The trick to these potatoes is not to overcook them and to mash them within 2 to 5 minutes of removing them from the cooking water. When doing this, use two clean cotton towels, placing the potatoes between the layers.
To keep little fingers from getting too warm, use more than one layer of towels or silicone mitts on the top. Gently press them to ½- to 1-inch thick. Once seasoned and baked, these delicious potatoes will be perfectly crispy on the outside and tender on the inside. You will find that the hint of horseradish and the tangy blue cheese make these the perfect side dish for many grilled or roasted meats.
They say the way to a man’s heart is through his stomach, and that still hold true for the Dad. Now, no matter what your culinary skill level, you can treat him to a special, home-cooked meal.
Chipotle Apple Butter Barbecue Ribs
2 pounds boneless ribs (or bone in, depends on your preference)
½ teaspoon kosher salt
½ teaspoon cracked black pepper
2 chipotle peppers in adobo sauce (use 2 teaspoons of the sauce from the can)
1 large clove of garlic, fresh
¾ cup barbecue sauce (I used KC Masterpiece — original)
¾ cup apple butter (I used Mussleman’s)
1 tablespoon spicy brown mustard
Preheat oven to 275 degrees.
In food processor, puree chipotle peppers and garlic. Add remaining ingredients and blend until well-combined. Season ribs with salt and pepper. Place in a greased glass baking dish. Cover ribs with sauce, cover pan with foil and bake for 1½ hours. Remove foil and bake for an additional 30 minutes. Make sure internal temperature is 155. Remove pan from oven and place ribs on plate. Set aside.
Place remaining barbecue sauce in sauce pan, bring to boil over medium/low heat and reduce by half. Preheat grill. When ready to eat, brush ribs with barbecue sauce and grill on high heat for 2 to 3 minutes per side. Remove ribs from grill and serve with additional barbecue sauce. Serves 4.
Crispy Smashed Horseradish and Bleu Cheese Red Potatoes
12 small red potatoes, washed
½ cup olive oil
1 tablespoon horseradish
2 cloves garlic, fresh minced
1 teaspoon kosher salt
1 teaspoon cracked black pepper
In a medium pot over high heat, place whole potatoes that are just covered with water. Bring to a boil. Let cook until cooked through and fork tender. About 30 minutes, do not overcook. Gently remove the potatoes from the water and lay on double layer of dish towels. Let sit for 2 to 5 minutes. Using another double layered dishtowel, gently press down on the potato with the flat or your palm until the potato is ½- to 1-inch thick. (You don’t want the potato to completely fall apart, but if it does, you can still mash it together.) Continue until potatoes are mashed. Line a large-rimmed baking sheet with tin foil and then with parchment paper. Spray paper with pan spray. Transfer potatoes to baking sheet. At this point, cover the potatoes loosely and place in a refrigerator to cool completely or up to one day. Preheat oven to 425 degrees or 400 if using convection. In a small bowl, gently whisk olive oil, horseradish, garlic, salt and pepper. Gently brush mixture over the tops of the mashed potatoes, being sure to evenly divide it among the 12 potatoes. Place potatoes in the oven and let roast for 35 minutes. Potatoes will be golden brown. Remove from oven and divide bleu cheese crumbles over top. Place back in the oven for 3 to 5 minutes or until cheese melts. Remove from oven and serve. Serves 6.
Karley can be reached at firstname.lastname@example.org. Read her food blog at EverydayGourmet.AreaVoices.com.