I took a few days off of work and blogging at the end of last week, partially for the heck of it, and partially because the Hubs was returning from a long trip and we needed time to commune.
Thursday before he returned, I went to my first-ever tailgating party. We barbecued ribs, dogs, and burgers, plus the Predicate made a killer cucumber and radish salad (left). I had meant to make a potato salad, but I forgot to buy an essential ingredient on Wednesday, and by the time I realized the omission, it was too late. I was, however, able to make my “rustic” white sangria. We also all brought along plenty of chips, sweets, and other thoroughly unhealthy but essential tailgating items, including some Bartles & Jaymes “wine” coolers, which, yes, still exist, and no, are still not good.
To celebrate the Hub’s return, Friday morning I decided to make a special breakfast for him: french toast using some fantastic wheat-cranberry bread from Mazzola’s bakery. Despite the fact I overcooked (ok, charred) it, it was still plenty delicious. Next time I will grill it at a lower heat, but there will definitely be a next time! Later, I made the unusual potato salad I had meant for the tail-gating (from this recipe at Epicurious), which featured no mayo, but cilantro, jalapeños, garlic, shallots, oil, an vinegar. It was pretty tasty and unusual, though not has flavorful as I thought it would be. The recipe didn’t call for salt, but I added some to up the flavor ante, but to little avail. Next time I might tweak it a bit. Perhaps add some lime juice to the mix.
Saturday the Hubs and I celebrated our wedding anniversary (thank you) by going out to dinner and a play. Finding a decent dinner in midtown is always a challenge, and that certainly was the case on Saturday. We ended up having a mediocre meal at Morrell Wine Bar and Cafe, which I will detail later in the week. The play we saw was The 39 Steps (based on the Hitchcock movie, not the Buchan novel, which is a shame in a way). It was jolly good fun, you know, as they say in The 39 Steps.
Sunday was spent mostly relaxing in Central Park and reading the paper, which was nice. We came home to leftover porato salad accompanied by, I am ashamed to say it, chili cheese dogs! But, boy, were they delicious.
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August 26th, 2008 at 12:56 pm
All I’m saying is that for kicks I tried to drink a B&J sober — felt in the mood for some “wine.” Why do I always make foolish decisions?!?!
Hey — post the info about the dry rub ingredients for ribs!!!
August 31st, 2008 at 2:29 pm
Here’s the recipe for the dry rub on the ribs, which I got from Steven Raichlen’s book “BBQ USA”.
This is a Memphis style rub similar to the rub used by the Rendezvous restaurant in Memphis, which, by the way, has really fantastic ribs.
3 Tbs sweet paprika
3 Tbs pure chile powder
1 Tbs salt
2 tsp freshly ground black pepper
2 tsp garlic powder
2 tsp onion powder
2 tsp dried thyme
2 tsp dried oregano
2 tsp yellow mustard seeds
1 tsp ground coriander
1 tsp celery seed
1 tsp cayenne pepper
Just mix it all together. Couldn’t be simpler. This will make about 3/4 cup, which is plenty for several racks of ribs.
Store the rub in an airtight container for up to 6 months.
September 2nd, 2008 at 7:35 pm
All I can say is….. Don’t stop believin’ in Suzanne’s rib rub! It was very tasty! I hope this recipe shows up at more frequent intervals. My comments have been delayed due to many personal demands over the past few days since the tailgate. I did not try any B&J sober or otherwise. Really glad about that…