Dinner

R

richard-in-cincy

Well-known member
tonight was:

Barbequed Spare Ribs done to juicy tender perfection on the inside with a wonderful browned and crispy carmelized crust and a spicy honey sauce baked on at the end

Tender Baked new potatoes on the grill with sour cream and fresh chives from the garden

Grilled corn

Cherry Tomato and Lime Basil Salad from the garden dressed with a litle balsamic, olive oil, and parmesan

Washed down with freshed brewed Harney's "Palm Court" iced tea (nothing like an ice cold glass of freshly brewed iced tea).

Chocolate glazed brownies for dessert

On TV trays watching re-runs of the Fat Ladies and Julia Child's "The French Chef" on the new food channel.

Some days are just better than others...

 
Can you please scootch over, we will be there in a few. Will bring our own TV trays. I am an ice

tea kick lately. Any rec?; or just technique / timing ? What a lovely menu!

 
Barb, I have become such a tea snob since

I stopped drinking coffee (too much acid).

We drink gallons of iced tea, and freshly brewed is best although I make two gallons at a time. There just isn't anything like that first brisk refreshing quench of the iced tea right when it's made.

I've been ordering the house teas from Harney's of New York for years. They have wonderful fresh product and an amazing very high quality selection. Plus they sell most of their teas loose by the pound, which is how I want it.

The flavors I particularly like for iced tea are the "Palm Court" blend (yes, the one they supply to the Palm Court at the Plaza Hotel in NYC) and the "Ceylon and India" blend, which is their version of an Orange Pekoe.

They also sell some wonderful dried fruit tisanes that I use to flavor iced tea with. In particular the peach and mango flavors are my favorite.

They also make a really high quality decaffinated "Summer Peach" flavored tea.

Oh, and then there's "Ginger Peach"--black tea with chunks of crystallized ginger and dried peaches mixed in it. The rose tea is amazing black tea with tiny dried rosebuds.

I cannot abide chemical flavored things, particularly these awful chemical flavored teas and coffees that are now all the rage. My mouth turns inside out and my eyeballs pop-out like a cartoon character when someone slips me that stuff. What I love about Harney's is they're using natural flavorings (fruits, herbs, flowers) for their flavored teas.

They have free shipping over a certain amount, and since I usually buy 6-8 pounds of tea at a time, I always get the free shipping.

It cost more, but I'm so much happier and worth it. : )

Oh, I use a bodum tea pot to brew. It's a glass tea pot with a metal filter core in the middle that holds the tea. Just pour the boiling water through it, let it steep, then plunge the plunger down and pour. Then just dump the spent tea in your garden or compost pile. Neat.

 
Great minds think alike Richard. We smoked two large slabs of spareribs...

...on the water smoker today and had them with Beal's BBQ sauce and Texas Potato Salad (both made from recipes in Jane Butel's cookbook). We fired up the other grill and did sweet corn on the cob as well.

Dessert was Old Fashioned Chocolate Cake, leftover from the two I made for my son's 16th B-Day celebration on the 4th of July.

Pure heaven! I'm with ya, man.

Michael

 
I'd forgotten how much fun it was to watch Julia and the ladies both.

Watched Julia knock an egg off the counter and lift the hand mixer while it was still going.

Things that I do but never saw Giada or anyone else do.

 
Thanks Richard. I will take a closer look at Harney's. I have been favoring PG Tips.

And I agree, I don't enjoy the flavored milks/syrups, etc. (Too sweet for me).

Will check it out!

 
Both recipes are favorites around here. The bbq sauce is very hot, so I usually...

...decrease the amount of jalapeno.

The potato salad gets raves. I think it's good, but not great. We don't make potato salad very often, and it's usually by request when we go over to a friends' house for a bbq.

Michael

 
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