In This Edition
Easy Grilled Baby Back Beef Ribs
Serbian Kugelhoff-Marbled Cake
Large Quantity Clam Fritters
Easy Baked Eggplant Parmesan
Easy Grilled Baby Back Beef Ribs ... by butterflydog
from NY, US
serves 2-3
3 lbs of baby back beef ribs
salt, pepper or barbecue seasoning of choice
barbecue sauce of choice
Made this easy dish on the outdoor grill while camping. It came out very delicious and tender. Ribs were on sale and it proved to be a great outdoor recipe! No need to marinade or precook.
Cut ribs into single rib pieces for easy cooking. Season to taste.
I rubbed in my favorite barbecue rub.
Brush with olive oil. Heat grill to medium heat, cook ribs until cooked and done, turning them over about every 5 minutes or so
Last few minutes, baste with sauce if desired or serve with sauce on the side.
Ribs will be tender and delicious.
I served with a green salad.
Serbian Kugelhoff-Marbled Cake ... by butterflydog
from NY, US
2 stick butter or good quality margarine softened at room temp
4 large eggs
2 cups sugar
2 tsp vanilla
3 cups flour
1 tsp baking powder ( sometimes I had used 2 tsp )
1 cup milk
2 tsp baking cocoa ( I increased to 2 Tbs )
optional: finely chopped nuts ( my addition )
I have had this recipe since the 70's. That was the original name for a non yeast kugelhoff found in a Serbian cookbook. It's essentially a buttery pound cake and marbled. You may add fine chopped nuts which was my adaptation or a chocolate glaze instead of powdered sugar . With a heavy dusting of sugar or glaze, serve top side up ( cracked surface ) or inverted ( smooth marbled ) ; either way is fine!
Cream all together, the butter, eggs, vanilla and sugar till well blended. Combine flour, and baking powder. Add milk and flour alternate and blend smooth. If mixture is too thick, add in a little water.
Divide batter in half. Mix in the cocoa in one half of the batter. Grease and flour a bundt or kugelhoff pan. Alternately spoon light and dark batters into pan to use up all batter. Do not swirl. If you want to add nuts, sprinkle halfway in pan.
Bake in a 350F oven about 45 to 60 minutes or tested done. Cool in pan 15 minutes and carefully remove. Tastes best if wrapped and cooled and sliced the next day. Prior to serving dust heavily with powdered sugar or use a favorite chocolate glaze. Freezes well.
Large Quantity Clam Fritters ... by butterflydog
from NY, US
Serves 30 to 50
One professional fryolater (electrical or propane)
oil to fry
5 lbs container of shucked clams, ready to use (not all were used)
Standard Batter to fry: Increase recipe as needed.
Mix together:
2 cups flour
2 tsp baking powder
1 cup milk or beer
2 eggs
1 tsp salt
Again at a friends lobster fest, she hired another friend who owns a roadside stand where he frys clams and onion rings. He brought with him, the fryolater, oil, 5 lbs of shucked clams, a large Tupper ware bowl of s "secret "batter. From what I understood it was a standard fry or pancake batter his family used.. The recipe below is for a standard batter similar to his but not his! He did not pre bread or dip the clams in any flour or cornmeal which many people do to hold the coating on the clams. Of course everyone stood around watching him fry the clams as well as onion rings Believe it or not, with all the other food around, only about 1/2 of the clams were used. But it was interesting to see how he fried his. He just dipped clams in the batter, see below for details. Of course one can do the same with a tabletop fryolator and less clams.
Heat up the oil in the fryolater ( 375-400F ). It may take about 30 minutes to get to the right temp- all depends how large the fryolater, and how much oil used Have your batter ready in the bowl and a paper towel or wax paper lined platter to receive the fried clams With a slotted spoon, take some clams from the container and drop into the batter, swish them around and make sure they are coated well With tongs, retrieve clams , and place a few at a time into the hot oil and do not crowd. He did not shake off any excess batter as the batter was not overly thick, more like a pancake batter than a waffle batter in texture. Fry and turn on both sides to fry puffed and golden, remove with tongs and place on platter
This only takes a few minutes!!
These had a puffy, light and golden coating and were not overly crunchy. People loved them this way but one can use any favorite batter recipe for frying!
Easy Baked Eggplant Parmesan ... by butterflydog
from NY, US
Serves 4
1 large eggplant
extra virgin olive oil
1 can of favorite marinara or spaghetti sauce (you won't use all)
3 cups mozzarella cheese
grated Parmesan cheese
dried basil
dried garlic powder
salt and pepper to taste
Coming back from vacation I made this easy, yummy eggplant dish. No need to salt and let eggplant sit to remove any moisture. This unfried version is delicious for sure!
Cut off stem and ends of eggplant, leave skin on. Cut eggplant into slices (less than 1/2 inch thick). Place slices on baking sheet. Brush slices with olive oil. Apply salt and pepper to taste.
Bake slices at 425F degrees about 20 minutes or eggplant is browned and soft.
Into a 9 inch square casserole dish, place some sauce on the bottom, add eggplant slices, sprinkle with basil, garlic, seasoning as desired, sprinkle with cheese. Repeat layers and end with cheese; probably should have at least 2 layers.
Bake in a 350F oven until cheese is bubbly and dish is well heated about 20 minutes. Let sit a few minutes before removing portions from pan. Sprinkle individual portions with grated Parmesan cheese and garnish with fresh basil leaves if desired.
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