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Recipe Review - Emmasmum - 07-14-2008
I made the ribs and the buttermilk potato salad from the current issue and they were amazing. The potato salad was refreshing and had a light flavor enough though the dressing itself was quite thick. It was a nice change to the traditional mayo/vinegar/mustard type one. And the ribs were amazing. They were some of the best I have had from a "do it yourself" perspective. We are definitely making this meal again. Nest time we will also try the lemon shake ups but since we had some "red roosters" to finish we decided to hold off on making those.
Re: Recipe Review - bjcotton - 07-14-2008
Guess I'd better take the current issue with me to Portland then huh? Thanks for the review.
Re: Recipe Review - cjs - 07-14-2008
Which rib dish did you do? There are quite a few varations in that issue.
Shoot, just saw the Lemon Shake-ups - off to make the syrup for cocktail time today!!!
Re: Recipe Review - Lorraine - 07-14-2008
I guess I better go through my mail and see if the new issue arrived while I was gone!
Re: Recipe Review - luvnit - 07-14-2008
I have heard tale of these Lemon Shake-ups and if my crystal ball is working, these will be in my near future too...
Let me know how they are, if you have a chance.
Re: Recipe Review - farnfam - 07-14-2008
Lemon Shake -Up recipe would be appreciated by two cocktail lovers in NNY
Please TIA
Cis
Empress for Life
Re: Recipe Review - jend - 07-15-2008
Here you go.
Lemon Shake-ups
While a canning jar is the perfect shaking and serving vessel, a cocktail shaker will work too.
Makes 6 drinks
Total time: 30 minutes
1-1/4 cups sugar
1-1/4 cups water
6 cups crushed ice, divided
3/4 cup rum, divided
3/4 cup Triple sec, divided
6 lemons, halved, divided
Club soda
Dissolve sugar in water in a small saucepan over medium-high heat; reduce heat to low and simmer 3 minutes. Transfer syrup to a bowl; cool completely.
Fill each jar with 1 cup ice, 1/3 cup prepared sugar syrup, 2 T. rum, and 2 T. Triple sec; squeeze juice of 1 lemon in each jar (reserve 6 squeezed lemon halves). Cover jars with a tight-fitting lid and shake vigorously to combine.
Top each drink with club soda, and garnish with a reserved squeezed lemon half.
Re: Recipe Review - cjs - 07-15-2008
I posted a review and these are just great!! Sorry, emmasmum, I guessed at a few people who I thought had posted this idea and I missed it being you! Thanks for bringing this one up - what a nice afternoon drink it is.
Re: Recipe Review - Emmasmum - 07-15-2008
I made the ribs on the cover. I used baby backs instead of spare because it was what I had. If I used these again I would only cook like 1:30 in oven because they were so tender I could barely get them o the grill.
Re: Recipe Review - HomeCulinarian - 07-15-2008
I made a similar recipe from the Weeknight Grilling book. They were really good. I usually prebake ribs before grilling and have found that if you allow them to cool, they will hold together better on the grill. And, at 300, 1:30 is long enough to bake them. Also, we prefer the baby back ribs to spare ribs because they are just easier to handle.