4 hard-boiled eggs
1-cup mayonnaise
3 Tablespoons Dijon mustard
2 Tablespoons cider vinegar
2 Tablespoons fresh tarragon, chopped
2 Tablespoons fresh Italian parsley, chopped
2/3 cup cucumber, seeded and diced
4 scallions, thinly sliced
3 stalks celery, diced
2 lbs. red potatoes, cooked, cooled and cut into 1 inch chunks
1 large fresh tomato
Italian parsley
Separate the yolks from the whites of the eggs. In a large bowl, using a fork, mash the egg yolks together with the mayonnaise and Dijon mustard. Mix in the cider vinegar, tarragon and parsley. Chop the whites of the eggs and add them to the mayonnaise mixture, along with the cucumber, scallions, celery and potatoes.
Refrigerate for several hours to allow the flavors to blend. Garnish with fresh tomato wedges and Italian parsley, if desired. Serves 6 to 8.
4 racks baby back ribs
1-1/2 tablespoons coarse sea salt
Coarsely ground black pepper to taste
3 large cloves garlic, peeled and minced
The Sauce:
3 large cloves of garlic, peeled and minced
1 2-inch piece ginger, peeled and minced
1-cup ketchup
1/3 cup cider vinegar
1/3 cup Worcestershire sauce
½ cup black Chinese vinegar
1/3 cup peanut oil
1 Tablespoon Tabasco sauce
¼ cup Dijon mustard
½ cup honey
2 Tablespoons chili powder
1 lemon cut in half
Two hours before cooking rub the pork on each side with the salt, pepper and garlic and allow it to marinate for one hour at room temperature.
Prepare the grill to medium (350 degrees). Place a drip pan beneath the grill. Put the ribs on a roasting rack above the grill and roast the ribs for 30 minutes. Turn and roast for 30 minutes more.
To make the sauce: mix together all of the ingredients except the lemon and mix thoroughly. Squeeze the juice from the lemon and drop it into the mixture.
After the ribs are roasted, remove the grill rack and the drip pan. Replace the grill rack. Use a basting brush the ribs with sauce. Turn them as they begin to caramelize around the edges. Baste and glaze the ribs several times on each side until they begin to blacken in some spots. Use a sharp knife to separate the ribs.
1-1/4 cups flour
½ cup corn meal
1-teaspoon baking powder
1-teaspoon baking soda
½ teaspoon sea salt
2 eggs
1-cup buttermilk
2 Tablespoons corn oil
1 Tablespoon honey
1 cup uncooked corn kernels
1 cup grated Cheddar cheese
Preheat oven to 400 degrees. Spray mini-muffin tins with oil.
Combine the dry ingredients in one bowl and the beat the eggs, buttermilk, oil, and honey in another. Pour the wet ingredients into the dry and mix them together with a few swift strokes. Gently stir in the corn and grated cheese. Fill the muffin cups about ¾ full. Bake until the muffins are browned and springy, 15 – 20 minutes.