What's everyone cooking this weekend?

A

amanda_pennsylvania

Well-known member
I think I'm going to try to bake a batch of whoopie pies. I have never done this before, but my cousin gave me her recipe; I've had hers and they are very good. My son (9) is obsessed with whoopie pies and wants them for his birthday party in June, but he wants me to practice because I've never made them before (he's all about quality control).

Also, the neighbors have brought baked goods over twice so I need to send them something...

 
No cooking for me - I'm off to Jasper National Park - about 4 hours from home.

I look forward to relaxing and reading in the breathtaking scenery. If you haven't had a chance to visit there yet I highly recommend it. Jasper is tranquil while some prefer the busier Banff. Can't really go wrong with either.
Happy Holidays.
Betty

 
My familys recipe for baby back ribs done in the oven, mashed cauliflower with fresh thyme, chives

chives and butter. Grilled corn salad, with colorful cherry tomatoes, avocado, sliced red onion, with a champagne vinegar vinaigrette, and garnished with green onions, and chive flowers.. Oh, and I also added fresh purple and green basil from our garden.

 
speaking of baby back ribs, I'm looking for a method that produces juicy ribs with a crispy crust.

The "wrap tightly and bake in slow oven forever and then finish on the grill" doesn't seem to produce my fantasy ribs. they do fall off the bone but the meat is compact and a bit dry. Is it me or the ribs?

 
My ribs are cooked at 325° for two hours, then I remove foil, and cook another

30 to 40 minutes at 375°. The top is nice and brown with a good crust. I use coarse salt, granulated garlic and onion powders, brown sugar and soy sauce on my ribs. They are cooked on a bed of sliced onion because we love the extra veggie plus the to die for taste. Therefore the bottom does not get crusty like the top, but it is mostly bone anyway. I use baby back pork ribs which are very meaty.

 
I cook loosely covered in oven at 300* for about 2 hours with a BBQ rub.

Cut into serving portions, douse with BBQ sauce and either cook in oven at 400* or on the grill until brown and crusty. Listening to judges in the cookoffs , "falling off the bone" is not the best for ribs. They should have a bit of tug to get off the bone. I like them either way.
I think St. Louis cut ribs are the meatiest and give a nice rib plate.

 
Roast Turkey, grilled veg, whipped butternut squash tomorrow

Tonight spaghetti squash with homemade red sauce (Italian sausage, onions, garlic, sweet pepper, mushrooms, basil, oregano, wine, etc). Low-carbing over here.

 
LI Deli Potato Salad

Can't wait to make this. I have craved LI deli potato salad ever since I left LI, this sounds like the real deal.

What kind of potatoes do you think would be best?

Thanks, Marianne

 
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