A Fine Mess: Baby Back Ribs

June 27th, 2011 · 11 Comments · Dinner, Grilling, Pork and Beef, Sides, Salads, Soup

I’ve gone on record saying that there is no such thing ever as a gimme meal when it comes to cooking for kids. But I’m just going to come right out and say this: If ever there was a gimme meal, these ribs are it.* Not only because they are so melty and gooey and quintessentially summer, but because they demand the complete abandonment of whatever table manners you have attempted to hammer into your children thus far. I think it’s the only time all year I encourage my girls to eat with their hands and get as messy as they want to. (It’s not like they’re ever more than 10 minutes away from washing up via pool/sprinkler/hose anyway.) (more…)

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Something For Everyone: Grilled Summer Salad

July 1st, 2010 · 9 Comments · Chicken and Turkey, Deconstructing Dinner, Dinner, Grilling, Picky Eating

There was a photo in one of the last issues of Gourmet that haunts me to this day. In a good way. (What is the word for haunting in a good way? Word people…help, please.) You know how much I love the concept of Deconstructed Dinner? The idea of leveraging the “no-touching!” decree regularly issued by toddlers into a beautiful salad where everything is separated into individually delicious elements? Well the Gourmet photo showed a rustic platter holding about eight or nine different “stripes” of food — grilled chicken, grilled mushrooms, chick peas, radishes, greens. In other words, the most glorious Deconstructed Dinner ever constructed. I lost the issue and have had no luck finding the recipe on epicurious, but finally, a year later, Andy and I replicated the platter in our kitchen. That’s it up there. A veritable celebration of farmer’s market fabulousness. Shredded romaine, “campfire potatoes”, fresh garden peas, tiny spring onions, asparagus, chicken, and some homemade pesto drizzled on top. (Storebought will do, too.)

The only “stripe” on the platter that wasn’t prepared on the grill was the one made of orange-thyme roasted carrots — which is a big fave with the girls. I think this is probably because the recipe only really works with the small, tender, sweet carrots from the farmer’s market that resemble the kind Bugs Bunny walks around with. (Try saying “What’s up Doc?” while holding a nubby little baby carrot. So incredibly depressing.) To make: Chop off most of the carrot stems, rinse slightly (no need to peel if you rinse well), and slice them horizontally as shown. Toss with olive oil and some fresh thyme leaves and roast in a baking dish in a 425°F oven for about 15-20 minutes until tender. Halve an orange and roast alongside the carrots. (This concentrates its juices.) When the carrots are finished, squeeze about a tablespoon of orange juice all over them. (more…)

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