WHAT WE’RE MAKING || MEMORIAL WEEKEND 2020
Long weekends call for food, family time, and relaxation. But, it also means you have more mouths to feed. We have rounded up 3 creative, delicious recipes that will impress your crowd this Memorial Weekend.
Recipes Included:
1. Main: Cocoa Cola Baby Back Ribs by Andrea’s Cooktales
2. Side: Watermelon Serrano Squares by Caramelized
3. Appetizer: Heirloom Tomato and Avocado Salsa with Blue Corn Chips by Elizabeth Heiskell
Cocoa Cola Baby Back Ribs by Andrea’s Cooktales
4 servings
2 racks baby back ribs 4 tablespoons unsweetened cocoa powder 3 tablespoons light brown sugar 2 tablespoons kosher salt 2 teaspoons liquid smoke 2 teaspoons allspice 1 teaspoon smoked paprika ½ teaspoon freshly ground black pepper 1 ½ cups regular cola 4 medium onions - roughly chopped into large pieces 1 cup good-quality barbecue sauce
Rinse the ribs and pat dry with paper towels. In a small bowl, mix together the cocoa, brown sugar, salt, liquid smoke, allspice, paprika, and pepper. Rub the mixture onto the ribs and press to adhere. Cover the ribs and refrigerate for a few hours or overnight.
Preheat your oven to 325 degrees. Prep two baking pans by pouring ¾ cup of cola into each pan. Place the chopped onions over the cola and place the ribs on top of the onions. Cover the pan tightly with foil. Bake for 2 ½ to 3 hours, or until meat is tender and almost falling off the bone. I like my ribs to still have substance to them – not quite falling off the bone.
Using tongs, move the ribs to a baking sheet lined with foil. Strain the onions from the cola. Reserve ¼ cup of the cola and mix with the barbecue sauce. Brush a thick layer of the sauce onto the ribs. Put the ribs back in the oven for 20 minutes. Serve with the extra cola-barbecue sauce on the side.
Watermelon Serrano Squares by Cara Greenstein
Serves 12
1/2 large watermelon, cubed 1 4-ounce package serrano ham, torn into small pieces 1 serrano pepper, thinly sliced (almost shaved) Morton mediterranean sea salt, to garnish Balsamic reduction, to garnish
1. Line watermelon cubes on a serving dish. Effortlessly pinch a piece of serrano atop each watermelon. Top with a serrano slice.
2. Drizzle with balsamic reduction and sprinkle with sea salt to bring out the flavors. Serve immediately or chill until ready!
Heirloom Tomato and Avocado Salsa with Blue Corn Chips by Elizabeth Heiskell
Serves 8
1 1/2 pounds heirloom tomatoes, small diced (about 3 1/4 cups)
3/4 cup finely chopped red onion (from 1 small onion)
2 ripe avocados, peeled, pitted, and diced (about 2 cups)
1 jalapeño chile, seeded and finely chopped (about 3 teaspoons)
1/2 cup chopped fresh cilantro
1/4 cup fresh lime juice (from 2 limes)
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
Cilantro leaves (optional)
Blue corn tortilla chips
Gently toss together the tomatoes, red onion, avocados, jalapeño, chopped cilantro, lime juice, olive oil, salt, cumin, and black pepper in a medium bowl. Garnish with cilantro leaves, if desired. Serve with tortilla chips.
For more recipes and inspiration, keep up with these Scouted experts. Check out Andrea’s cookbook and follow her on Instagram HERE. Follow Cara’s blog and Instagram page for the latest creative ideas for your kitchen! And, don’t forget to stay up to date with Elizabeth Heiskell’s Instagram page HERE where she posts the latest about her catering and cookbook recipes.
Thanks for supporting local, and Happy Memorial Weekend! #LiveLoveLocal