GARDEN HERBED BABY-BACK RIBS

3 lbs. Babyback Ribs

Estimate about a half rack or ½ pound of ribs per person. To prepare your ribs for marinating, cut racks into sections of 3-4 ribs each. Place the ribs in a large covered casserole sprinkling each with seasonings. Place onion cubes, garlic cloves and peppercorns around ribs. Gently pour marinade into the casserole without washing the seasonings off the ribs. Cover and place in the refrigerator and marinate your ribs overnight (4-8 hours), turning at least once to allow the marinade to penetrate both sides of the ribs.

Seasoning:
Lowrys’s Seasoned Salt
Montreal Chicken (McCormick GrillMates Seasoning)
1 lg onion (cubed)
3 lg cloves garlic (minced)
¼ cup whole peppercorn mix (black, green, red, white)

Marinade:
1cup vinegar
¼ cup Worcerstshire Sauce
½ cup honey
¼ cup water

Preheat the oven to 350 F. To prepare the ribs for oven roasting, line the bottom of a broiler pan with tinfoil (shiny side facing up), cupping the edges to form a pan inside the broiler pan. Lay ribs in the foiled broiler pan with ribs facing down. Using a draining spoon, take the onions, garlic, and peppercorns from the marinade and place around the ribs in the foil. Roast in the oven for 1 hour uncovered. After an hour, turn ribs and roast uncovered for another 30 minutes. Remove ribs from the oven.  Reduce oven temperature to 300 F.

For basting, remove ribs (and any juice and seasonings that you want) from the broiler pan putting them into a large covered casserole.

BBQ Basting Sauce:
1 cup KC Masterpiece Marinade – Steakhouse
½ cup Tomato Vegetable Juice (or V8)
¼ cup Worcerstshire Sauce
¼ cup dark brown sugar

After you lightly baste the ribs, sprinkle over the top 4 fresh basil leaves (ripped into a few pieces each). Cover and roast in oven at 300 for 30 minutes. Remove from oven and let stand for 15-20 minutes covered. Spoon additional BBQ sauce on ribs as desired upon serving.
 
DavidLee Recipes © 2010

GARDEN MARMALADE

3 cups Roma Tomatoes (about 3 lbs.)

     - parboil to remove tomato skins
     - chopped into small cubes
2 teaspoons slivered Lemon Peel
1/4 cup Lemon Juice
1 Clove Garlic, minced
1 tablespoon minced fresh Basil
1 tablespoon minced fresh Oregano
1 pouch Ball 100% Natural Fruit Jell PECTIN
4 1/2 cups Sugar

Prepare home canning jars and lids according to manufacturers instructions. Place prepared tomatoes in large saucepot; Cover and simmer 10 minutes. Combine cooked tomatoes, lemon peel, lemon juice, garlic, herbs and pectin in the large saucepot. Bring to a boil, stirring constantly. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard for one minute, stirring constantly. Remove from heat and skim foam, if necessary. Carefully ladle hot marmalade into hot jars, leaving a 1/4-inch headspace. Adjust caps. Process 10 minutes in a boiling water canner.
Yield: about 5 8-ounce jars.

DavidLee Recipes © 2010   

SALMON LOAF with LEMON SAUCE

1 lg can (or 2 7-oz cans) boneless skinless Salmon (include liquid)
1 small Onion (diced)
3 slices dried Bread (diced)
8-12 Saltine Crackers (crumbled)
2 Eggs
Parsley
Salt and Pepper (to taste)  

In a large mixing bowl, shred the salmon with a fork. Add other ingredients, and mix until blended together. With hands, pat loaf until it holds together. Shape loaf to fit into loaf pan. Brush top of loaf lightly with olive oil. Sprinkle top with paprika. Bake in a glass loaf pan for 1 hour @ 350F.

Lemon Sauce:
     ¼ cup Olive Oil Mayonnaise
     1/8 cup Water
     1/8 cup Lemon Juice
     Salt & pepper (to taste)
     3 fresh Basil leaves (finely diced)

Mix and refrigerate while salmon loaf bakes. Spoon over salmon loaf slices when serving. 
Serves 2- 4.

DavidLee Recipes © 2010

RED VELVET TUXEDO CUPCAKES

1 Red Velvet Cake Mix  
   - Eggs, Water and Oil (per recipe)
   - ½ teaspoon Baking Powder
1 package Dream Whip
   - Milk (per recipe)
1 cup 10X Confectioner’s Powdered Sugar

Preheat the oven per the cake mix directions. Prepare 2 cupcake pans (of 12 full size cupcakes each) by inserting cupcake paper liners.

In a large mixing bowl, add red velvet cake mix, eggs, water and oil per the directions. Add ½ teaspoon fresh baking powder. Beat mix as directed. Set aside and let sit for about 10 minutes. Pour into the cupcake liners filling each slightly more than half full. Bake as directed. When done remove and set aside to cool to room temperature, and lift each cupcake out of the baking pan.

In a small chilled glass mixing bowl, add cold milk and prepare the Dream Whip as directed. Once whipped to a stiff peak, set in refrigerator to cool.

To assemble the Tuxedo cupcakes, with a small paring knife, cut and remove a cone-shaped top from the center of each cupcake. Set the tops aside on a dish – keep track of which top came from which cupcake.

Fill each hollowed center from the cupcakes with a teaspoon of the Dream Whip.
Replace the tops on the Dream Whip center, lightly pushing each top into the Dream Whip.
Place the cupcakes on a cooling rack, and sprinkle the tops of the cupcakes with confectioner’s sugar.
Place in a covered flat sealable cake safe, and set in the refrigerator until ready to serve. Makes 18-24 cupcakes.

Baker’s Tip: The red coloring in the Red Velvet cake will infuse into the whipped topping after a day or so. For best results, serve within the first 24 hours after assembling.

Recipe Variations...
You can substitute any flavored cake mix to create these "tuxedo cupcakes".
Our other favorites are: Chocolate, Spice, Lemon.

DavidLee Recipes © 2009

OVEN-ROASTED GARDEN CHICKEN

Olive Oil
1 lbs Chicken parts (with skin)
1 large Onion (halved and quartered)
Grill-mates Chicken seasoning
1 lg clove Garlic (minced)
2-3 fresh leaves Sweet Basil (ripped into pieces)
2 tablespoons Margarine

In an oven roaster, place chicken pieces that have been rubbed down with olive oil. Sprinkle with seasoning. Place onions around the chicken in the roaster. Place the minced garlic and basil over the chicken. Roast in a 350 degree oven covered for 45 minutes. Turn chicken pieces once after 30 minutes. Raise oven temperature to 400 degrees F and uncover, brush chicken tops with margarine, and let roast until chicken starts to brown (for about 15 minutes). Turn and roast on other side until brown another 15 minutes. Serves 2.

DavidLee Recipes © 2010

LAND-n-SEA GUMBO

Step One:
3-4 cups fresh Okra (1/2 inch slices)
4 tablespoons Olive Oil
2 tablespoons Margarine

In a skillet, heat the olive oil and margarine on medium heat, and sauté the okra slices slowly, tossing occasionally, until lightly browned and crispy. Remove from heat and cool.
Tip: Over stirring will turn okra into mush.

Step Two:

3 Chicken breast halves (boneless skinless)
Lowry’s Seasoning
1/4/ cup Olive Oil
1 lbs Smoked Sausage (cut into ¼ inch slices)
2 tablespoons Margarine
½ cup Flour (all-purpose)
 Salt and Pepper

Season the whole chicken breasts with Lowry’s Seasoning, salt and fresh ground pepper. Heat the olive oil in a large iron skillet with a lid (or a heavy bottomed dutch oven) over medium heat.
· Sauté the chicken until browned on both sides and remove to a bowl, and cut into cubes once cooled;
· Add the sausage and sauté until browned, remove to a bowl;
· Sprinkle the flour over the oil and meat stock, add 2 tablespoons margarine and cook over medium heat, until brown (about 10 minutes) to make the roux base. Remove from heat and let roux cool 10 minutes.

Step Three:

3 tablespoons margarine
1 lg onion (chopped)
¼ cup Worcestershire sauce
8 cloves fresh garlic (minced) 
¼ bunch leaf parsley (coarsely chopped)
1 green bell pepper (diced) 
4 cups water
3 stalks celery (diced) 
3 beef bouillon cubes

In a dutch oven, on low heat melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and sauté for 10 minutes. Add Worcestershire sauce, salt and pepper (to taste), and the ¼ bunch parsley. Add the roux and 1 cup water (or more if needed) to thin roux, and simmer, whisking frequently for 10 minutes. Add the remaining water and bouillon cubes, stirring frequently. Add the cubed chicken and sausage. Bring to a gentle boil, reduce the heat to low, and simmer for 45 minutes.

Step Four:
1 14oz can diced stewed tomatoes (with juice)
Add the tomatoes and the okra. Cover and simmer for 45 minutes.

Step Five:
1 lbs shrimp (peeled, deveined and steamed)
1 teaspoon Gumbo Filé
Green hot pepper sauce (lightly to taste, just a little kick…)
Add shrimp, gumbo file and pepper sauce. Simmer for 10 minutes. Serve over rice.

DavidLee Recipes © 2010

Welcome to cyberTRUNK Recipes!

Welcome! Over the past decade or so, I have assembled a vast array of family recipes withe the intent to publish a book at some time to pass these tried and true family favorites on. That idea started before blogs. So, today I begin to create a blog site where I can share these culinary tidbits. I hope you find something that you and your family embrace! I look forward to hearing from you as well! Thanks for checking out cyberTRUNK Recipes!