Our 4th of July Feast!

by Michelle on July 5, 2008

I’ve not been able to eat BBQ for about 30 years. And the unloved feeling lingered for about 3 days! I was sad.

But a few weeks ago I decided to try my own hand at some BBQ and I’ve been a happy woman since and Mr. Tastebuds is thrilled! So to put a bit more excitement into our July 4th dinner I made BBQ Ribs with Parmesan Oven Baked French Fries. Remember I’m really not a cook, I’m a baker but OH MY…one of my best dinners yet!! And we topped it off with a Skinny Girls Margarita!

 

 

Dry Rub
Recipe developed in the kitchen of Big-Black-Dog

1-2 tsp marjoram
1/4 c. basil
1 tsp fresh ground pepper
1 tsp rosemary
2 tsp tarragon

Mix all ingredients and rub on top side of ribs. Cook ribs as per directions.

Strawberry BBQ Sauce
Recipe developed in the kitchen of Big-Black-Dog

2 TBL maple syrup
1-2 TBL brown sugar
1 TBL Worcestershire sauce
1 TBL molasses
2 TBL garlic, minced
1/4 c. cider vinegar
1/2 c. ketchup
2 tsp prepared mustard
1 tsp hot Hungarian paprika or more to taste if you’d like it spicy
1 tsp freshly ground pepper
1/2 tsp kosher salt
About 2 c. fresh strawberries, cleaned **See note

Put all the ingredients in your food processor and give it a whirl. Any extra sauce can be frozen.

Note: I would think any fruit would work, except maybe watermellon! I would like to try peaches next! Ooops…I just googled and watermellon does work in a BBQ sauce…LOL!

 

 

Parmesan Oven Baked French Fries
Recipe adapted from “I have no idea”

3-4 medium to large potatoes
1/4 c. EVOO
1/4 c. Parmesan, finely grated
salt and pepper to taste

Cut potatoes into 1/2″ wedges. I did not peel my potatoes but you could if you wanted too. Put potato wedges into a large bowl and drizzle with EVOO. Add salt and fresh ground pepper. Toss well so that each wedge is completely covered with EVOO.

Place potatoes on a parchment lined baking sheet so that potatoes do not touch.

Bake at 400 degrees for about 40-45 minutes or until golden brown. Remove from oven and sprinkle with grated Parmesan and bake another 5 minutes. Serve hot. DELICIOUS!

All Rights Reserved 2008 © Big Black Dog

Related Posts with Thumbnails
Print Friendly

Comments

  • Ben July 5, 2008 at 5:59 pm

    That is a feast! And coming from a baker it must’ve tasted heavenly :)

  • OhioMom July 5, 2008 at 11:36 pm

    Love the ribs and sauce … I will have to start thinking fruity sauces on my chicken and ribs.

  • giz July 6, 2008 at 12:29 am

    Considering the love/hate with bbq, you’ve done an amazing job with a pretty creative sauce. Way to go you.

  • Teresa Cordero Cordell July 6, 2008 at 4:39 pm

    Thank you for visiting my site Michelle. I absolutely love the name of your blog. Is that a picture of your stove? WOW! I’m still wishing upon a star.

  • Lucy..♥ July 6, 2008 at 5:37 pm

    Yummy, that’s a feast!

  • bakingblonde July 8, 2008 at 12:04 pm

    I am drooling over those pictures!!

  • glamah16 May 13, 2009 at 1:31 am

    I can see peaches, blackberries, blue berries. How wonderful! Thank you.

  • Shannon May 28, 2009 at 2:15 am

    great bbq sauce!

  • Slow-Roasted Pork Shoulder August 29, 2010 at 9:41 pm

    […] good when it was roasting. After the pork had cooled I shredded it and added about 1/2 c. of my Strawberry BBQ Sauce. I served the BBQ Pork on a homemade Anadama Bread Bun with sides of potato salad and fresh green […]

  • Becky @ The Mixing Bowl Diary June 13, 2011 at 11:12 pm

    i love the sound of that BBQ sauce. Do you think you could put it in a hot water bath to preserve instead of freezing? I want to make it tomorrow..it sounds GREAT!!

  • Threaded commenting powered by interconnect/it code.

Previous post:

Next post: