I started doing this in a reply in the thread but thought it might be easier
to find this way.

Cilantro Pesto and Black Bean Mascarpone Torta

for the pesto:
2 cloves peeled garlic
1 serrano chile, chopped
1 cup fresh cilantro leaves
1/2 cup fresh parsley leaves
1/4 cup pine nuts
1/4 cup fresh grated parmesan
1/2 tsp salt
1/3 to 1/2 cup EVOO

for the black beans:
1 - 15oz can black beans, drained and rinsed
2 green onions, minced
1 clove garlic, peeled and minced
1 tbsp oil
1 tbsp fresh lime juice
1/4 tsp each salt, crushed red pepper flakes, and cumin
1/8 tsp fresh ground pepper

3 - 8oz containers mascarpone cheese, softened at room temp
3/4 cup salsa fresca (your own, or purchased)

For pesto, drop garlic and serrano in the food processor and process until
minced. Stop machine and scrape sides, then add cilantro, parsley, pine
nuts, parm and salt. Pulse a few times to chop, then with the machine
running add just enough EVOO to make a thick paste.

For beans, combine all the ingredients in a medium bowl, mashing slightly to
hold the mixture together.

Rinse a piece of cheesecloth in water and wring dry. Line a 3 cup bowl, loaf
pan, gelatin mold with the cheesecloth. Using a spatula, spread 1 container
mascarpone, creating a smooth layer. Spread with the cilantro pesto, making
sure to go all the way to the edge, so it is visible when finished. Top with
another container of cheese, then the beans, spreading and pressing down
lightly. Finish with the remaining cheese. Fold the cheesecloth over and
refrigerate 1 hour up to 2 days. Unmold onto serving dish and spoon salsa
around the base.
---------------------------

Antipasto Stuffed Baguettes

2 small thin baguettes (approx 16x2)
1/4 cup tapenade (homemade or purchased)
4 oz mild chevre (goat cheese)
1/4 lb thinly sliced Genoa salami
1/4 lb Capicola Ham
2 cups arugula leaves
7 oz jar roasted red peppers, drained and patted dry
14 oz can artichoke hearts, rinsed and rough chopped

Cut top 1/3 off each baguette and remove soft portion from tops and bottoms,
leaving 1/2" thick shells.
Spread 1 Tbsp tapenade in each top and bottom, then spread with goat cheese.
Fold salami and capicola slices in half to fit and arrange them in an even
layer. Next the arugula, then the red peppers, then the artichoke hearts.
Fit the tops over the bottoms and press together. Wrap tightly and chill at
least 3 hours or overnight. Cut each baguette into 12 slices, securing each
slice with a toothpick.
-----------------------------------

Grilled Coconut Cake with Tingly Lime Ice Cream

For the cake:
3/4 cup finely shredded unsweetened coconut (can use sweetened if need be)
1 stick unsalted butter, room temp
1 cup sugar
3 large eggs, room temp
1 3/4 c cake flour, sifted then measured
1 tsp baking powder
1/4 tsp salt
1/2 c whole milk, room temp
2 tsp vanilla extract
4 Tbsp softened butter for grilling
NOTE: Room temp= 68*-70*f

Preheat oven to 350*f.
Butter and flour a 9x5x3" loaf pan

In a dry skillet, toast the coconut over med heat until golden. Don't worry
if it isn't evenly colored. Immediately pour onto a plate or baking sheet to
cool. Set aside.
Using a paddle attachment on your mixer, beat butter and sugar on med speed
until light and fluffy (about 3-4 minutes). In a small bowl, whisk eggs
together to break them up, then add to the butter, a little at a time,
beating well in-between to blend fully. Stop the mixer and scrape down the
sides halfway through. IN a separate bowl, whisk together flour, coconut,
baking powder and salt. Add the vanilla to the milk. Add 1/3 of the flour
mixture to the eggs and butter, mix on low for 10-15 seconds, then add 1/2
of the vanilla milk. Repeat, ending with the last 1/3 of the flour mixture,
scraping down the bowl as needed, and mixing just enough to get each
addition barely blended, until the last addition. Blend thoroughly.
Pour into prepared pan and spread evenly. Bake 50-55 min, until the center
springs back when lightly pressed and a toothpick comes out with a few moist
crumbs.
Cool 5 minutes in pan, then turn out onto a rack to cool completely.

To grill: Butter each side of the slices of cake. Make sure your grill is
clean (or use a grilling pan). Brush the grill with a little flavorless oil.
Places the slices on the prepared grill. The cooking time will vary
depending on gas or charcoal grill. You want the cake lightly toasted before
turning, about 2 minutes per side over med heat.

Tingly Lime Ice Cream:
2 c heavy cream
1 cup whole milk
1 cup plus 2 tbsp sugar
5 large egg yolks
3/4 cup strained freshly squeezed lime juice

Place cream and milk in a heavy saucepan over medium heat. In the meantime,
whisk the egg yolks with the sugar (can use a hand mixer or stand) until
lemony and thick. When cream is near scalding, pour 1/3 into the yolks,
whisking constantly. Add back to the remaining cream, and whisk. Switch to a
silicone spatula or wooden spoon and stir over low heat until mixture
thickens enough to coat the back of a spoon. Do not let it boil! Immediately
pour through a strainer into a large bowl. Stir for a minute or two, gently,
to cool it slightly. Cover and refrigerate until very cold. Once cold, stir
in the lime juice. Freeze in your ice cream machine according to
manufacturer's instructions. Immediately transfer to airtight containers to
"ripen" in the freezer at least 4 hours, up to 3 days in advance. If it gets
too hard, let it soften in the refrigerator 15-30 minutes prior to serving.
---------------------------------------

BBQ Baked Beans

2 cans Cannelini beans (white beans)
2 large cans Bush's baked beans
1/2 lb bacon, cooked and drained
1 cup bbq sauce (Sweet Baby Ray's is good for these, or Mo's)
1 onion, minced
1 tbsp granulated onion
2 tsp granulated garlic
2 tbsp brown sugar
2 tbsp dijon mustard
1/2 lb ground pork (optional), browned and drained

Drain off all but a couple tbsp of the bacon grease, add onions to remainder
in the pan. Cook until the onions just begin to caramelize. Add the bacon,
pork, onion, garlic, brown sugar and mustard. Add bbq sauce.
In a large, heavy bottom pan, combine the drained beans. Add the onion
mixture and stir well. Add 1 c water. Simmer, stirring occasionally, over
low heat until thickened (2 hours or so).
------------------------------------

Backyard Champion Rib Rub:
1/2 cup kosher salt
1/2 cup turbinado sugar
1/4 cup firmly packed brown sugar
1 tbsp *each*: granulated onion, granulated garlic, dried thyme
2 tbsp *each: freshly ground black (or black and white) pepper, ancho chili
powder, nutmeg
2 tsp cumin
3 tbsp paprika (or 2 tbsp paprika, and 1 tbsp smoked paprika)

Combine and store in an airtight container.

MOP:
2 cups apple cider or apple juice
2 tbsp paprika
2 tbsp each minced garlic and shallots
Combine and let sit for flavors to combine before using

For ribs:
Add 1/2 cup turbinado sugar to 1 cup of rub. Spread over ribs (use 2/3 on
meaty side, 1/3 on bony side). Let rest at room temp for 30 minutes.
Prepare grill for indirect grilling (or prepare your smoker if you have
one). I have a cast iron smoker box I use with my grill. I prefer a mixture
of cherry and hickory or apple and hickory woods. You can soak the wood in
additional apple juice and water (1:3 ratio) for added flavor.
Place ribs meaty side up and cook slowly until nicely caramelized and
looking wonderful. This will take about 90-120 minutes. Remove ribs to a
baking sheet and brush on both sides with honey, if desired. Layer two
sheets of heavy duty foil and place ribs in center. Add spiced apple juice
to the bottom, sealing the foil over the top. Return to grill until tender.
Grill temp should be around 300*-325*, nothing hotter. It should take
anywhere from 90 minutes to 2 hours. Check the apple juice occasionally,
adding more as needed.
Remove foil packets to a baking sheet. Increase heat of grill. Open the ribs
and brush with Thick n Sticky sauce, and return to grill for 5-10 minutes,
flipping several times, until the sauce begins to caramelize. Cut into
pieces and serve.


Did I forget anything?

kimberly

Nexis > wrote in message
news:jFaDe.15403$HV1.7653@fed1read07...
[snip elegant recipes]
> Backyard Champion Rib Rub:
> 1/2 cup kosher salt
> 1/2 cup turbinado sugar
> 1/4 cup firmly packed brown sugar
> 1 tbsp *each*: granulated onion, granulated garlic, dried thyme
> 2 tbsp *each: freshly ground black (or black and white) pepper, ancho
chili
> powder, nutmeg
> 2 tsp cumin
> 3 tbsp paprika (or 2 tbsp paprika, and 1 tbsp smoked paprika)

Doesn't the brown sugar overwhelm the turbinado? I'd think that's a sure
way to drown the premium sugar's special qualities. (But I've been wrong
before...)

The Ranger

I can't bring myself to snip these wonderful recipes. Thank you SO much,
I've got to find an occasion for which to make that torta!
YUMmmmmmmmmmmmmmmm

TammyM
Sacramento, California


"Nexis" > wrote in message
news:jFaDe.15403$HV1.7653@fed1read07...
> I started doing this in a reply in the thread but thought it might be
easier
> to find this way.
>
> Cilantro Pesto and Black Bean Mascarpone Torta
>
> for the pesto:
> 2 cloves peeled garlic
> 1 serrano chile, chopped
> 1 cup fresh cilantro leaves
> 1/2 cup fresh parsley leaves
> 1/4 cup pine nuts
> 1/4 cup fresh grated parmesan
> 1/2 tsp salt
> 1/3 to 1/2 cup EVOO
>
> for the black beans:
> 1 - 15oz can black beans, drained and rinsed
> 2 green onions, minced
> 1 clove garlic, peeled and minced
> 1 tbsp oil
> 1 tbsp fresh lime juice
> 1/4 tsp each salt, crushed red pepper flakes, and cumin
> 1/8 tsp fresh ground pepper
>
> 3 - 8oz containers mascarpone cheese, softened at room temp
> 3/4 cup salsa fresca (your own, or purchased)
>
> For pesto, drop garlic and serrano in the food processor and process until
> minced. Stop machine and scrape sides, then add cilantro, parsley, pine
> nuts, parm and salt. Pulse a few times to chop, then with the machine
> running add just enough EVOO to make a thick paste.
>
> For beans, combine all the ingredients in a medium bowl, mashing slightly
to
> hold the mixture together.
>
> Rinse a piece of cheesecloth in water and wring dry. Line a 3 cup bowl,
loaf
> pan, gelatin mold with the cheesecloth. Using a spatula, spread 1
container
> mascarpone, creating a smooth layer. Spread with the cilantro pesto,
making
> sure to go all the way to the edge, so it is visible when finished. Top
with
> another container of cheese, then the beans, spreading and pressing down
> lightly. Finish with the remaining cheese. Fold the cheesecloth over and
> refrigerate 1 hour up to 2 days. Unmold onto serving dish and spoon salsa
> around the base.
> ---------------------------
>
> Antipasto Stuffed Baguettes
>
> 2 small thin baguettes (approx 16x2)
> 1/4 cup tapenade (homemade or purchased)
> 4 oz mild chevre (goat cheese)
> 1/4 lb thinly sliced Genoa salami
> 1/4 lb Capicola Ham
> 2 cups arugula leaves
> 7 oz jar roasted red peppers, drained and patted dry
> 14 oz can artichoke hearts, rinsed and rough chopped
>
> Cut top 1/3 off each baguette and remove soft portion from tops and
bottoms,
> leaving 1/2" thick shells.
> Spread 1 Tbsp tapenade in each top and bottom, then spread with goat
cheese.
> Fold salami and capicola slices in half to fit and arrange them in an even
> layer. Next the arugula, then the red peppers, then the artichoke hearts.
> Fit the tops over the bottoms and press together. Wrap tightly and chill
at
> least 3 hours or overnight. Cut each baguette into 12 slices, securing
each
> slice with a toothpick.
> -----------------------------------
>
> Grilled Coconut Cake with Tingly Lime Ice Cream
>
> For the cake:
> 3/4 cup finely shredded unsweetened coconut (can use sweetened if need be)
> 1 stick unsalted butter, room temp
> 1 cup sugar
> 3 large eggs, room temp
> 1 3/4 c cake flour, sifted then measured
> 1 tsp baking powder
> 1/4 tsp salt
> 1/2 c whole milk, room temp
> 2 tsp vanilla extract
> 4 Tbsp softened butter for grilling
> NOTE: Room temp= 68*-70*f
>
> Preheat oven to 350*f.
> Butter and flour a 9x5x3" loaf pan
>
> In a dry skillet, toast the coconut over med heat until golden. Don't
worry
> if it isn't evenly colored. Immediately pour onto a plate or baking sheet
to
> cool. Set aside.
> Using a paddle attachment on your mixer, beat butter and sugar on med
speed
> until light and fluffy (about 3-4 minutes). In a small bowl, whisk eggs
> together to break them up, then add to the butter, a little at a time,
> beating well in-between to blend fully. Stop the mixer and scrape down the
> sides halfway through. IN a separate bowl, whisk together flour, coconut,
> baking powder and salt. Add the vanilla to the milk. Add 1/3 of the flour
> mixture to the eggs and butter, mix on low for 10-15 seconds, then add 1/2
> of the vanilla milk. Repeat, ending with the last 1/3 of the flour
mixture,
> scraping down the bowl as needed, and mixing just enough to get each
> addition barely blended, until the last addition. Blend thoroughly.
> Pour into prepared pan and spread evenly. Bake 50-55 min, until the center
> springs back when lightly pressed and a toothpick comes out with a few
moist
> crumbs.
> Cool 5 minutes in pan, then turn out onto a rack to cool completely.
>
> To grill: Butter each side of the slices of cake. Make sure your grill is
> clean (or use a grilling pan). Brush the grill with a little flavorless
oil.
> Places the slices on the prepared grill. The cooking time will vary
> depending on gas or charcoal grill. You want the cake lightly toasted
before
> turning, about 2 minutes per side over med heat.
>
> Tingly Lime Ice Cream:
> 2 c heavy cream
> 1 cup whole milk
> 1 cup plus 2 tbsp sugar
> 5 large egg yolks
> 3/4 cup strained freshly squeezed lime juice
>
> Place cream and milk in a heavy saucepan over medium heat. In the
meantime,
> whisk the egg yolks with the sugar (can use a hand mixer or stand) until
> lemony and thick. When cream is near scalding, pour 1/3 into the yolks,
> whisking constantly. Add back to the remaining cream, and whisk. Switch to
a
> silicone spatula or wooden spoon and stir over low heat until mixture
> thickens enough to coat the back of a spoon. Do not let it boil!
Immediately
> pour through a strainer into a large bowl. Stir for a minute or two,
gently,
> to cool it slightly. Cover and refrigerate until very cold. Once cold,
stir
> in the lime juice. Freeze in your ice cream machine according to
> manufacturer's instructions. Immediately transfer to airtight containers
to
> "ripen" in the freezer at least 4 hours, up to 3 days in advance. If it
gets
> too hard, let it soften in the refrigerator 15-30 minutes prior to
serving.
> ---------------------------------------
>
> BBQ Baked Beans
>
> 2 cans Cannelini beans (white beans)
> 2 large cans Bush's baked beans
> 1/2 lb bacon, cooked and drained
> 1 cup bbq sauce (Sweet Baby Ray's is good for these, or Mo's)
> 1 onion, minced
> 1 tbsp granulated onion
> 2 tsp granulated garlic
> 2 tbsp brown sugar
> 2 tbsp dijon mustard
> 1/2 lb ground pork (optional), browned and drained
>
> Drain off all but a couple tbsp of the bacon grease, add onions to
remainder
> in the pan. Cook until the onions just begin to caramelize. Add the bacon,
> pork, onion, garlic, brown sugar and mustard. Add bbq sauce.
> In a large, heavy bottom pan, combine the drained beans. Add the onion
> mixture and stir well. Add 1 c water. Simmer, stirring occasionally, over
> low heat until thickened (2 hours or so).
> ------------------------------------
>
> Backyard Champion Rib Rub:
> 1/2 cup kosher salt
> 1/2 cup turbinado sugar
> 1/4 cup firmly packed brown sugar
> 1 tbsp *each*: granulated onion, granulated garlic, dried thyme
> 2 tbsp *each: freshly ground black (or black and white) pepper, ancho
chili
> powder, nutmeg
> 2 tsp cumin
> 3 tbsp paprika (or 2 tbsp paprika, and 1 tbsp smoked paprika)
>
> Combine and store in an airtight container.
>
> MOP:
> 2 cups apple cider or apple juice
> 2 tbsp paprika
> 2 tbsp each minced garlic and shallots
> Combine and let sit for flavors to combine before using
>
> For ribs:
> Add 1/2 cup turbinado sugar to 1 cup of rub. Spread over ribs (use 2/3 on
> meaty side, 1/3 on bony side). Let rest at room temp for 30 minutes.
> Prepare grill for indirect grilling (or prepare your smoker if you have
> one). I have a cast iron smoker box I use with my grill. I prefer a
mixture
> of cherry and hickory or apple and hickory woods. You can soak the wood in
> additional apple juice and water (1:3 ratio) for added flavor.
> Place ribs meaty side up and cook slowly until nicely caramelized and
> looking wonderful. This will take about 90-120 minutes. Remove ribs to a
> baking sheet and brush on both sides with honey, if desired. Layer two
> sheets of heavy duty foil and place ribs in center. Add spiced apple juice
> to the bottom, sealing the foil over the top. Return to grill until
tender.
> Grill temp should be around 300*-325*, nothing hotter. It should take
> anywhere from 90 minutes to 2 hours. Check the apple juice occasionally,
> adding more as needed.
> Remove foil packets to a baking sheet. Increase heat of grill. Open the
ribs
> and brush with Thick n Sticky sauce, and return to grill for 5-10 minutes,
> flipping several times, until the sauce begins to caramelize. Cut into
> pieces and serve.
>
>
> Did I forget anything?
>
> kimberly
>
>

"The Ranger" > wrote in message
...
> Nexis > wrote in message
> news:jFaDe.15403$HV1.7653@fed1read07...
> [snip elegant recipes]
>> Backyard Champion Rib Rub:
>> 1/2 cup kosher salt
>> 1/2 cup turbinado sugar
>> 1/4 cup firmly packed brown sugar
>> 1 tbsp *each*: granulated onion, granulated garlic, dried thyme
>> 2 tbsp *each: freshly ground black (or black and white) pepper, ancho
> chili
>> powder, nutmeg
>> 2 tsp cumin
>> 3 tbsp paprika (or 2 tbsp paprika, and 1 tbsp smoked paprika)
>
> Doesn't the brown sugar overwhelm the turbinado? I'd think that's a sure
> way to drown the premium sugar's special qualities. (But I've been wrong
> before...)
>
> The Ranger
>
>
It actually doesn't. There's only 1/4 cup of the brown, and when I do the
ribs, I add more turbinado to the rub.

kimberly

"tammym" > wrote in message
...
>I can't bring myself to snip these wonderful recipes. Thank you SO much,
> I've got to find an occasion for which to make that torta!
> YUMmmmmmmmmmmmmmmm
>
> TammyM
> Sacramento, California
>

I knew I was forgetting something:

Thick & Sticky BBQ Sauce:

2 cups ketchup
1 cup molasses
1/2 cup apple cider vinegar
1 tsp each chili powder, paprika, granulated onion, and granulated garlic
1/2 tsp each allspice, cinnamon, mace, and fresh ground black pepper
1/4 tsp liquid smoke (optional)

Combine in a saucepan over low heat. As soon as it's all smoothly blended,
you can use it.
------------------------------

Backyard Champion BBQ Sauce

1 3/4 cup chili sauce
3 cups ketchup
1 cup yellow mustard
1/4 cup Worcestershire sauce
1/4 cup apple cider vinegar
1 tbsp each granulated garlic, granulated onion, freshly ground black or
white pepper, salt, and paprika
1/2 tbsp dried thyme
1 tsp ancho chili powder
1 tsp cayenne pepper
1/2 tsp liquid smoke
1/4 tsp cumin
1/4 tsp nutmeg
1/2 cup honey
1 cup firmly packed brown sugar

Combine all but the honey and brown sugar in a saucepan and slowly bring to
a simmer, stirring occasionally. After 15 minutes of simmering, remove from
heat and add honey and brown sugar, stirring to fully incorporate. Stir as
you bring it back to a simmer. Store in a covered glass or other airtight
container up to 1 month.


kimberly