Grilled Country Style Pork Ribs

What you need:

• 2 tablespoons packed light brown sugar
• 2 tablespoons kosher salt
• 2 teaspoons ground ancho chile
• 2 teaspoons ground chipotle chile
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 3 1/2 pounds country-style pork ribs

What you do:

1. Place all of the ingredients except the pork in a small bowl and stir to combine. Rub the spice mixture evenly on all sides of the ribs. Place the meat in a resealable plastic bag or a baking dish covered with plastic wrap and refrigerate for 8 hours or overnight.
2. Let the ribs sit at room temperature for 1 hour before cooking. Heat a grill pan or outdoor grill to medium (about 350°F to 450°F).
3. Place the ribs on the grill with the larger, flatter side down, cover the grill, and cook until the pork is browned and crusty on the bottom, about 5 to 7 minutes. Flip, cover, and cook until it’s browned and crusty on the other side, about 5 to 7 minutes more. Rotate the ribs so that they are resting on a thinner side (you may need to prop them up against one another), cover, and cook until browned and crusty, about 4 to 6 minutes. Flip to the other thinner side, cover, and cook until browned and crusty or an instant-read thermometer inserted into the thickest part of the thickest rib registers 145°F, about 4 to 6 minutes more. Transfer to a clean serving platter, tent loosely with foil, and let rest about 5 minutes before serving.

Joe Tatro likes his with Southern style sweet tea, an anti pasta salad, and cold beer. Thanks Joe for submitting for Facebook Friday!

Kohlrabi Slaw with Dried Cranberries & Walnuts.

Vinaigrette- mix and set aside...1/4 cup apple cider vinegar, 1/4 cup olive oil, 1 Tble. Stoneground mustard, 1/4 tsp. sea salt, 1/4 tsp. pepper.

in a large bowl mix together...2 cups KOHLRABI, cut into matchsticks, 1 cup thinly sliced cabbage, 1 stalk celery, thinly sliced, 2 green onions, thinly sliced. Mix with dressing, salt/pepper to taste Sprinkle on top...1/3 cup dried cranberries, 1/3 cup walnuts, chopped.

Great side with meat or fish!!

Proscuitto & Peas

What you need:

• 1 cup crème fraîche
• 1/2 cup heavy cream
• 4 tablespoons unsalted butter
• Salt and pepper
• Freshly grated nutmeg
• 1 1/2 cups shelled peas, or snow peas
• Fresh egg noodles
• 4 slices prosciutto (about 2 ounces), cut into 1/4-inch ribbons
• 1 tablespoon finely cut chives
• Grated Parmesan cheese, for serving

What you do:

1.     Bring a large pot of well-salted water to a boil. Put crème fraîche, cream and butter in a wide, deep skillet          over medium heat. Turn off heat as soon as mixture is hot, and stir to incorporate. Season with salt and          pepper and a little nutmeg.

2.

Plunge peas in boiling water and let cook for 1 minute. Remove with a mesh spider or slotted spoon and add to cream mixture.

3.

Drop noodles in boiling water and cook until they rise to the surface, about 1 minute. Taste a noodle to see if it is sufficiently cooked. It should be firm-tender, just past al dente.

4.

Drain pasta and add to skillet. Sprinkle with prosciutto and chives, then toss gently to coat with sauce. Divide among warmed bowls and serve immediately. Pass grated Parmesan at table.

Thanks Suzanne Dubois Palmer for submitting this recipe courtesy of the New York Times

NANTUCKET TAR ROOF CAKE

Large recipe: use 1/4 sheet cake pan 

Beat on high for 4 minutes until light and fluffy( use whip if you have kitchen aid mixer)
9 eggs
3 cups sugar
3 teaspoons vanilla
While mixing heat in microwave the following until butter melted:
1 1/2 cups of milk ( whole or skim)
6 tablespoons of butter ( break up in small chunks)

Give time to cool( put in freezer until its cool enough to touch five min)

Sift 3 cups flour
3 tablespoons baking powder
Pinch salt. 

Back to mixer..
Alternate dry and wet ingredients only until encorportated , DO NOT OVER MIX!! small lumps ok...

Grease pan, place in oven at 350 until the cake springs back when touched, about 40 min.

Let cake cool....

Mix 2 pound bag of confectionary sugar, with 1 cup Crisco, 2 teaspoons vanilla and add milk until encorportated, about one half cup plus or minus..

Frost cake in pan...

Take 4 blocks of bittersweet chocolate and one teaspoon Crisco, and melt in microwave WATCH CLOSLEY IT NEEDS TO BE STIRRED BURNS FAST IF NOT WATCHED

Take chocolate and pour on top of frosting..thin coat spread with a spatula evenly all over cake. Leave cake on counter until chocolate is firm , cut and serve..... Yummyness!!!!

Make enough for 24 med pieces.

Thank you Susan Massed for the wonderful recipe!

Brew and Grill Pairings

So... it's that time again. The oven has been retired and the grill is going full force. Looking for some great brew and grill pairings for an evening get together or just to mix it up at dinner? Check out these submitted by our facebook friday participants and one from us at Greg's. Give them a taste and let us know which is your favorite!

Cider & Sausage: VT wood chuck cider with sausage, peppers and onions with just enough mustard to give it another kick! by Jonnean Seymour

Steak & Switchback: Grilled Marinated Steak Tips, grilled potatoes and onions in foil, grilled asparagus....with a glass of 'Switchback' from the 1st keg of the Summer! by Suzanne Dubois Palmer

A Long Trail Brewery's Blackberry Wheat paired with a Black and Blue Burger: Start with Greg's fresh ground beef. Cream together 1/4c blue cheese and 1/2 c of mayo. Keep in the fridge until needed.  Knead together the ground beef (2 lbs) with the 4 minced jalapeno peppers and form the burger patties. Make the blackened seasoning by mixing together the spices:

• 3 tsp paprika
• 1 tsp cayenne
• ½ tsp black pepper
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp thyme
• ½ tsp oregano

Rub the burgers on both sides with the blackened seasoning. Grill 'em up! 

Top the burger with the blue cheese spread, onion crisps and wing sauce. 

Brought to you by the chef's at Greg's