All Purpose BBQ Rub Recipe

This rub is great in marinades, on meat before it goes on the grill and in combination with bbq sauce. The amounts are estimated. This makes a large amount of rub, we like to store it in glass jars, and it’s great to share!

Combine in a large container:

1/4 c. kosher salt

1/4 c. brown sugar

1/4 c. white sugar

1/4 c. paprika

1/4 c. chili powder

2 Tablespoons garlic powder

3 Tablespoons Celery Seed

3 Tablespoons Mustard Powder

3 Tablespoons Cumin

1 1/2 Tablespoons White Pepper

1 1/2 Tablespoons Black Pepper

Mix them all up and you are ready to go!

BBQ Rub

Farm to Table Friday: Sweet Corn and Green Beans

Ribs, Green Beans, Corn

Welcome to the late edition of Farm to Table Friday (aka: Megan is slacker and forgot to post this last week – my bad, guys!). On the upside? You get TWO Farm to Table posts this week! We only ended up using three kinds of produce from our box this week, but we still put together a great meal!

On the menu this week:

BBQ Ribs
Sweet Corn with Cotija Cheese & Chili
Green Beans with Fennel & Feta

From Bailey
BBQ Ribs

We started with BBQ ribs which came out delicious! To make them I started by rubbing them down with BBQ dry rub (recipe coming soon!) and letting them sit refrigerated overnight. The next day I baked them at 250 for 2 hours, then moved them to the grill, slathered on some BBQ and they were ready to go!

Sweet Corn with Cotija Cheese and Chili

For the corn I mixed a traditional Mexican preparation. It’s amazing because the cheese, chili, and butter all complement the sweetness of the corn for an mouth-watering combination. Cotija cheese is a hard Mexican cheese that you crumble, much like Parmesan. It’s more pungent, like a sheep cheese, but not overpowering.

To make the corn I first boiled it quickly to get it cooked, then I put it on the grill to get some smoky flavor.

Next I took each piece, rolled it in some melted butter, then rolled it in the grated cotija. I topped it with some chili powder and it was ready to go! I served lime wedges on the side for squeezing. This is a great way to mix it up and serve corn in a non-traditional way.

Corn on the Grill Corn With Cotija

From Megan
Green Beans with Fennel and Feta

I’m a big fan of fennel, so I was super excited when I found out we’d be getting a fennel bulb in our CSA box. Fennel has a very distinctive licorice-life flavor, and a texture similar to celery. The sweet undertones of the fennel were a perfect match for the fresh green beans we got, and some crumbled feta pulled it all together for this yummy side!IMG_1775

  • 1 lb. FRESH Green Beans
  • 1 Fennel Bulb
  • 1/4 cup Feta Cheese
  • 2 tbsp  fresh chopped Basil
  • Olive oil
  • Salt & Pepper

 

Step One: Wash green beans and trim the ends. Remove the leafy fronds from the fennel bulb, and cut the bulb into this slices.

IMG_1769 IMG_1771

Step Two: Fill a saucepan half full with salted water and bring to a boil. Add the green beans and fennel slices. Cook until crisp tender (3-5 mintues). Pour into a colander to drain and run under cold water.

IMG_1776

Step Three: Heat Olive Oil in a pan, then add the cooked green beans and fennel. Season with the chopped basil, salt, and pepper. Cook until coated and warmed. Transfer to a serving dish and toss with feta cheese. Enjoy!

IMG_1777 IMG_1778

Restaurant Review: smoke BBQ in Harrisburg, PA

Every month, a group of us check out a different BYOB restaurant in Central PA – it’s a blast! Last month we hit up smoke BBQ, a recently opened purveyor of hickory smoked goodness!

The atmosphere is inside is laid-back and welcoming, and the decor is the perfect blend of modern and rustic. The menu was had a lot more options than you might expect from a barbeque restaurant, with a number of options for people who aren’t meat-eaters. The small plate options – while still inspired by traditional BBQ fare – felt more upscale (think bacon-wrapped dates, smoked gouda mac&cheese, pork belly).

Comeback Special Tacos


House Salad Bailey’s Take!
The thing that I like the most about smoke BBQ is how unique it is. Lately a lot of BBQ places have opened up in this area, and they are all similar. smoke BBQ, however, has an artisan flare that I appreciate. From their use of local ingredients to the real sugar soda in the fountain. On our trip to smoke I shared two delicious appetizers, homemade mini corn dogs with honey and mustard and the jalapeno-bacon glazed pork belly. For my main course I regained my (mostly) gluten-free bearings and had the large house salad. It is topped with roasted peppers, tomatoes, and the coup de grace: A cornmeal crusted crispy goat cheese ball. I like any excuse to eat goat cheese and this is a good one. My salad was also topped with smoked chicken and an amazing smoked tomato vinaigrette. I could eat this salad any day!

Megan’s Take!Boss Dawg with Slaw
Mmmm….BBQ. Nothing screams comfort food like a big ol’ pulled pork sandwich. Add some bacon, grilled onions, cheddar, slaw, and a bacon + chile reduction? I’m in heaven! The culinary masterpiece of which I speak is the Boss Dawg! The flavors in this sandwich layered beautifully, I was very impressed! I also tried the Animal Fries, which were smothered with aged cheddar, fried onions, bacon, and BBQ – they were also delicious!

The portions size of most of the small plates were perfect to whet your appetite without filling you up. The sandwiches were HUGE, so I was a little too stuffed to try dessert this time around… just means I’ll have to go back to try more!

You can find more information about all the deliciousness that smoke has to offer by visiting http://www.hickorysmokedgoodness.com/

Recipe: Warm Potato Salad with Bacon-Parsley Vinaigrette

For many years I avoided all potato salads. An aversion to excessive mayonnaise has kept me from almost all salads of the potato/macaroni picnic varieties. However, I have been introduced to vinegar based potato salads over the past few years and I have fallen in love. For dinner last weekend Megan was making a root beer pork recipe. To complement the sweetness of the pork we wanted something with a good acid and saltiness. Here is what we invented:

Warm Potato Salad with Bacon-Parsley Vinaigrette

Ingredients:

(Please note there are no quantities listed in the recipe, just get what you need for your guests.)

Small Red Potatoes

Bacon (the higher quality and thicker cut the better) I got mine from a local charcuterie called Rooster Street Provisions. We love them!

Curley Parsley

Olive Oil

Balsamic Vinegar

Salt

Fresh Ground Pepper

1. Start by slicing or dicing the red potatoes. Cutting them into small wedges would help the salad hold up a little better. I sliced mine so they would bake faster. After cutting the potatoes put them in a bowl, drizzle with olive oil and sprinkle with salt and pepper. Toss the potatoes to coat them.
Photo 2013-05-12 11.07.18 AM

2. Spread the potatoes out on a baking sheet and put into a 350 degree oven. Roast the potatoes until they are done. If you’re not sure when they are done, just poke one with a fork or take a bite.
Photo 2013-05-12 11.07.25 AM

3. When the potatoes seem to be close, start the dressing. First dice up the bacon, then chop the parsley. Get a medium-large saute pan. Drizzle some olive oil into the saute pan and put it on medium heat. Once the pan is hot, add the bacon and saute. When the bacon starts to crisp and there is a bit of dark residue on the bottom of the pan add the balsamic vinegar. Saute a for a few minutes. Add the parsley right before you remove the pan from the heat.
Photo 2013-05-12 11.07.36 AM

Photo 2013-05-12 11.07.48 AM

Photo 2013-05-12 11.07.56 AM

4. Remove the potatoes from the oven. Put them into a heat-safe bowl. Add the dressing to the bowl and toss. You may want to add more salt, pepper, oil, or vinegar to taste.
Photo 2013-05-12 11.08.02 AM

This salad is a delicious side at any picnic, feel free to adjust to your own tastes. Try different ingredients, we’d love to hear how you adapted this delicious salad!

Photo 2013-05-12 11.10.12 AM