GRILLED Scallion Pancakes (Cong You Bing) - 52 Grilled Appetizers

Keep scrolling down for
LOTS AND LOTS of How-To Photos
showing how EASY these gems are to make... including a Spicy Soy Dipping Sauce...

Did you happen to catch yesterdays post???

I grilled some amazing Korean Style Beef Short Ribs.  I was in an Asian mood so I decided to ponder what I could grill to make a full Asian themed meal.  Grilling has a rich (and delicious) history in Asia.  Arguably the Genghis Khan and the Mongol Hordes that invaded Eastern Europe in the 13th Century, creating the largest contiguous land empire in human history, brought many of the same grilling techniques used today to the west.  Those little round concave shields were perfect for Wok cooking, combine two and you have an oven, put it in a fire, line the top with skewers and you have indirect grilling.  Napoleon has been credited with saying that an "Army travels on it's stomach".  But it was the 13th century Mongols that traveled across the known world on their grilling techniques...

But I digress...

You may have seen these appetizers at just about any Asian takeout restaurant.  They are very popular and delicious.  They always come with a spicy Soy Sauce based dipping sauce.

Simply put, they are flatbread, pan fried in a little Sesame oil.  The scallions are embedded inside the dough for a unique look and taste.  It was a simple thing to adapt to the grill.  Just make as normal, brush with Sesame Oil and grill until cooked.

And this time, the secret is also in the sauce...

OK, Here's what I did...

Cong You Bing
Scallion Pancakes

Ingredients

For the Pancakes:
2 cups Flour
3/4 cup BOILING WATER
pinch Salt
1 TBS Vegetable Oil, plus more for frying
Sesame Oil to brush coat
4 Scallions, thinly sliced, green parts only

For the sauce:
1/2 cup Soy Sauce
1/4 cup Rice Vinegar
2 teaspoons Sesame Oil
2 diced dry Red Chilies
1 tsp Sugar

The only "trick" to these is to get the sliced green onions inside the pancake (and I have step by step photos at the bottom of this post to show how easy the "tricky" part is).  Actually, BTW, these are more of a fried flatbread than a pancake.  there is no batter, but a dough.  No yeast, so no rise like a "normal" bread.  But the trick is easy...

• Mix the flour, hot water, 1 TBS oil.  Knead dough until soft and smooth, 10 minutes or until satiny smooth.  Add water or flour, small amounts at a time, as needed to get the right consistency.
• Wrap dough in plastic wrap and allow it to rest for 30 minutes.
• Roll dough into a log on a lightly floured surface
• Cut into 8 even pieces.
• Roll each piece out into a circle, keeping unused dough covered as you work.
• Brush each with Sesame Oil, sprinkle with @1 teaspoon of the scallions.  
• Roll each piece into a tight cylinder, pinch ends to flatten, wrap each cylinder around itself to form a spiral, cover with plastic wrap and let stand for 20 minutes.
• Place spirals on a lightly floured surface, flatten gently, roll out to thin circles.  Let stand for 20 minutes.
•  Meanwhile, for the dipping sauce, whisk together all ingredients.  the longer you allow this to sit, the hotter the sauce will be (in a VERY good way).
• Grill over direct heat on a preheated grill (HOT for the grill marks).  Grill the pancakes, flipping only once, 2 to 3 minutes per side.
• Season with salt, cut into wedges and serve with the dipping sauce!

Whoop de DOO!!!

This really is much too simple of a recipe.  No real dramatic presentation, but it is exactly what I remember from my dining out days (costing less than what I used to leave as a tip).  Made a bit more spectacular on the grill.

Here are a few photos that will make the "tricky" part of this recipe easy to understand (and it's not really that tricky)...

FANTASTIC!!!  And perfect when served with the Korean Beef Short Ribs

And some grilled Bok Choy (Come back tomorrow for that post)!

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So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Spaghetti Squash with Jack Daniel's Whiskey Mushroom Gravy - 52 Side Dishes from the Grill

I love spaghetti squash.  A winter time seasonal treat that is as much fun to make as it is delicious side dish!

Making spaghetti squash is incredibly easy.  I have already done a post that goes into detail about how to make this (Click these Blue Letters to see that post)....

Just remember, 

CUT

SCOOP

DRIZZLE

SEASON

and BAKE

Like it shows in the photos, cut the squash in half, Drizzle with Olive Oil, Season simply (Salt and Pepper).  Bake at 375 for one hour, flesh side down (so the meat steams from the olive oil).

And then just scrape with a fork for the unique Spaghetti look.

As to the star of this post and this serving of squash, I made a very simple sauce/gravy.  I had pan seared a couple of BIG T-Bone Steaks (Again, click these Blue Letters to see that post with tips on Pan Searing and making restaurant quality steaks at home in an oven).

Once you have that steak, pan seared, just save all of the drippings from the steak.  It is easiest if you can cook that steak in a heavy bottomed skillet, such as a Cast Iron skillet.  Just remove the steak and start on the gravy.  As to the alcohol, the actual booze cooks out.  No worries about getting drunk from the gravy.  But once that cooks out, what is left is an Earthy savory taste that blends into the drippings and compliments the added mushrooms.

While I love to grill a steak, I do look forward to these pan seared efforts.  The gravy is a "MUST MAKE" Whenever I make a steak.  It is great for the squash, but I also poured about half on some of the steak slices... just keep scrolling down to see my platter of food!

OK... Here's what I did...

Spaghetti Squash with Jack Daniel's Whiskey

Mushroom Gravy

Ingredients

• For the Spaghetti Squash
• 3 Pounds Spaghetti Squash
• Generous sprinkle of Salt and Pepper
• Generous drizzle of Olive Oil
• For the Mushroom Gravy
• Drippings from Steak
• 4 TBS Butter
• 1/4 Cup Jack Daniels Whiskey
• 1/4 Cup Heavy Cream
• 1/4 Pound Shitaki Mushrooms, stems removed, sliced into strips

Cooking Directions

1. To make Spaghetti Squash... Preheat oven to 375 degrees
2. To cook the spaghetti squash, So simple... Just cut, scoop, drizzle and sprinkle.
3. Slice in half lengthwise and scoop out the seeds. Drizzle Olive Oil over the insides and rub to coat. Season with a pinch of Salt and Pepper. Place fleshy side down on a cookie sheet (so the moisture in the squash steams from the inside)... Bake for 1 hour.
4. Remove squash from the oven and allow it to cool just enough so you can handle it, about 3 to 4 minutes. Scrape the flesh from the squash into wonderful, stringy "noodles" with a sturdy fork and place in a small serving bowl. If some of the strands clump or gather together, simply separate them using your hands.
5. Cover with a towel while you make the gravy to keep warm.  When ready to serve, a quick 30 seconds in a microwave will reheat.
6. To make the Gravy... in a Heavy bottomed skillet (possibly the same one you use to cook a Pan Seared Steak), over medium heat, add the butter to the drippings from cooking the steak. Included in those drippings will be bits and pieces that include the seasonings. No need to add additional salt or pepper.
7. Add the Jack Daniels Whiskey and stir with a whisk to combine.
8. Add the Heavy cream and continue to stir until everything has blended. Continue to simmer and stir occasionally for about 10 minutes until just starting to thicken. Taste the gravy and add additional seasonings as needed.
9. Add Mushrooms and stir to mix.
10. Serve HOT over squash (or on the steak if you like) and ENJOY!

The gravy was fantastic to flavor the Spaghetti Squash, but was also great poured over part of the steak.

And come see my next post to get a better look at those twice baked Corn and Pimento Cheese Potatoes!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

My RICE KRISPIE TREATS are Better than Yours - 52 Do Ahead Desserts

It must be the simplest of all desserts.  After all about every 8 year old Girl Scout has learned to make these.  But there really are a few ways to jazz up the old classic to make a better treat...

First, and MOST IMPORTANT, this is not a dish for the stale bag of marshmallows in the back of your pantry.  Buy the freshest (softest) bag of mini marshmallows you can find.  It really does make a HUGE difference.  Have you ever had that jaw breaking rock hard treat?  Dollars to donuts that the marshmallows were stale to start with.

Second, Extra Butter... Really.  Only a single extra TBS of Butter will make a big difference in soft treats.

Third, a little hint of flavoring.  Wilton (the cake people) makes a line of candy flavoring that works wonders.  Just a few drops will add a little hint of Cherry Flavoring.  You can find the candy flavoring at any specialty cake store, or the big Hobby stores (Michaels or Hobby Lobby come to mind).

And finally... A little PANACHE!   If you want colored treats, add the food coloring to the marshmallow goo fresh from the microwave.  The krispies will color as they mix.  Use a cookie Cutter in place of just cutting squares and bars.  A little contrasting or complimenting frosting (go ahead, buy a can) goes a long way to brighten the plate and once you have a little frosting, some sugar sprinkles will add that one extra "Over the Top" touch.

Add it all together and really... Mine are better!

OK... Here's what I did...

Better
RICE KRISPIE TREATS

Ingredients

• 1 Stick (1/2 Cup) Butter
• 1 Big Bag (16 OZ) Generic BUT FRESH Miniature Marshmallows
• 10 Drops (Less if you want pink) Red Food Coloring
• 5 Drops Wilton Brand Cherry Candy Flavoring (Optional, try Peppermint)
• 9 Cups Generic Krispie Rice Cereal
• Optional, Canned Whipped Buttercream Frosting
• Optional, Colored Sugar Sprinkles

Cooking Directions

1. In a LARGE Microwave safe bowl, add marshmallows and butter, zap for 30 seconds, stir to mix, repeat until marshmallows are just melted... Do NOT over heat. I zapped three times, 1 minute 30 seconds total.
2. Stir to mix and combine, while stirring, add food coloring 2-3 drops at a time to get desired color. Add about 5 drops of cherry candy flavoring (Wilton brand sells at most hobby stores in the candy section, Hobby Lobby or Michaels among others).
3. Add the Krispie Rice Cereal to the red marshmallow goo and mix. Fold until the krispies have also become colored.
4. Spread in an even layer about 1 inch thick in a waxed paper lined jelly roll. Allow to cool for a couple of hours until the treats are no longer tacky to the touch.
5. Cut out with Cookie Cutters if you like. Garnish with icing and colored sugar sprinkles if you like. Store in plastic ware or sealed with cling wrap until ready to serve.
6. Serve room temperature and ENJOY!

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This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

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I am Also pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

*************************************************************************

I am also pleased to list this as one of my Growing list of  "52 Ways to Cook COOKIE, BARS and TRUFFLES"!!!

Old school like classic criss cross peanut butter to new takes on interesting recipes like a beautiful Red Velvet with the cream cheese mixed inside the cookie, accented with white chocolate chips!  Even a Pineapple Cream Cheese EASY Bar with only 5 ingredients! 

Stop on by, there's always a new cookie in the cookie jar!

******************************************************

This simple recipe has also been added to my growing list of "52 Simple but Next Level Dishes"!

Kind of an odd title for these posts. But the longer sentence is... Simple recipes that are easy and inexpensive that will take your cooking to the next level... Things like easy pickled items (I always have a jar of Pickled Red Onions for sandwiches in my fridge). Or how about the easiest bread to make in the world... Beer Bread that is tasty on it's own but also makes a wonderful open face pizza style sandwich... With easy to make Tomato Sauce. Or how about Roasting Garlic for a spread on toast points for a unique appetizer. Infusing Oil with Herbs or spices or spicy peppers. Or how about making your own BBQ sauce. Nothing sets you apart as a grill master like setting out a jar of your own specialty BBQ Sauce.

You get the idea. These recipes are very simple, take very little time but will set you apart as a better cook...

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Vanilla Mint Sweet Lemonade (BEST EVER) - 52 Backyard Drinks

If Southern Sweet Tea is the house wine of the south, then this version of Lemonade is from the gourmet wine section.

So many layers of flavors, from the aroma of the vanilla that whispers around your nose as you lift the glass to your mouth to the Earthy Peppermint flavors that surround your taste buds.

If you saw yesterday's post I made a batch of Mint Simple Syrup that I used to sweeten the pucker of the lemons.  Sure enough, the syrup adds a sweetness that twice the volume of sugar could not add.

Plenty of pucker... plenty of sweet and hints of mint and vanilla.  This BY FAR is going to be the best Lemonade you have ever had.  Refreshing for any Summer day or to remind you of a Summer Day!

OK... Here/s what I did...

Vanilla Mint Sweet Lemonade

Ingredients

• 16 Cups Water
• 8 Large Lemons, scrubbed over warm water
• 2 Cups (1 Pint Jar) Mint Simple Syrup
• 8 Sprigs Fresh Mint with many Leaves on the Sprigs
• 2 TBS Madagascar Vanilla

Cooking Directions

1. If you need, make 2 Cups Mint Simple Syrup or use the Pint Jar you "canned" ahead of time.
2. In a large pot over medium high heat, bring the water to a simmer.
3. While the water is heating, halve the lemons and juice them thoroughly.
4. Add the lemons and juice to the simmering pot. Add the Mint Sprigs and the Vanilla and stir to combine. Bring to rolling boil and immediately remove from the heat. Cover and allow to seep for 1 Hour.
5. Strain to remove Lemon halves, seeds and mint.
6. Add Mint Simple Syrup to taste. Allow to cool in the refrigerator for a few hours.
7. Serve COLD over ice and ENJOY

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Watermelon Frog - 52 Que Art!!!

Internet famous empty nesters, Aunt Jackie and Wacky Uncle Dave had the nieces and nephew to ourselves for the weekend.  Very brave of their parents, and a chance for me to make some kid friendly dishes.  Also, ideally a chance to have the kids in the kitchen.

This Frog did the job nicely nicely.

Ages 7, 9 and 10, the youths are just the right age for watermelon art.  There are plenty of simple to make pieces out there, just google "Watermelon Art".  Some of them are incredibly complex.  This one is incredibly easy.  Only a few cuts and a few toothpicks and you are set.

It also has the advantage that you only need to fill the frog mouth a little over half of the way.  So no matter how much you suggest that no one eats any watermelon until you are done, well/// Let's just say deaf ears.

OK... as to the How to...

Figure out two things... Best way that the watermelon will stand on it's end.  Mine stood just fine, but you may need to do a little trimming so it stands flat.

Next, decide which side looks best... Even color and no funny dents from resting on the ground while growing.

OK... Time to cut.  Cut a BIG wedge out of the top hemisphere.  About half way from the top down and ending about 3/5ths of the way up the side.

That's the mouth.

And now, break out the melon baller.  Unfortunately we only had one baller.  The boy handled this like a pro.  The two girls improvised with a small spoon, and just dug out about 1/2 tsp size half balls.  A little rustic, but everyone worked together and it all came together fine.

The feet are cut from the wedge
The eyes were cut from  the feet.
Add a banana slice and grape halves for the eyeballs, everything held together with toothpicks and you are done!!!

It took almost an hour, no TV babysitter, no video games (when did 7 year olds learn how to work a tablet???), no fighting, no distractions... Just a fun hour with wacky Uncle Dave!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Sweet Cherry Baby Back Ribs - 52 Sauces and Rubs for BBQ

There is just nothing in the world that screams BBQ like a big old plate O' RIBS!

But I was a bit conflicted... If you look close at the photo above you will see a shiny glazed set of ruby red ribs separated by a row of ranch dressing flavored Mac and Cheese (come back in a couple days for that post).  The ribs in the back ground are my "standard" slightly spicy ribs.  Now me, I love the spice and bite of my usual.  BUT, this was part of a big family and friends Whoop de Doo where I knew I was going to be hosting friends who prefer something sweeter.  The old battle cry of, "I hope those aren't spicey".  Sigh, but I do prefer to give the people what they want.

There are plenty of commercial rubs you can find at any well stocked BBQ Specialty store or order online.  But I always prefer to make my own.  I read up and couldn't really find anything that consistently worked.  So I started pondering... Here's what I came up with...

Unsweetened Black Cherry Kool Aid.  Yeap, really.

OK... Here;s what I did...

 2 Packages of Unsweetened Black Cherry Kool Aid (one package per rack of ribs).
1/4 Cup Paprika.
2 TBS Salt

1. Mix well.
2. Rub this into the ribs generously, top, sides and (once you remove the siverskin) bottom.
3. Wrap each rubbed rack of ribs with plastic wrap, sealing the edges.
4. Refrigerate and allow the rub to penetrate the meat for 24 hours.

By the time you have finished with the dry marinade time, the ribs will will be naturally wet and when you unwrap there will be a strong cherry smell that will linger after you cook them.

I did add another layer of rub, this time, no more koolaid, simply the "usual rub suspects"...

4 TBS Brown Sugar

2 TBS Onion Powder

2 TBS Garlic powder

2 TBS Mustard Powder

2 TBS Chili Powder (I just couldn't help myself).

1. Mix this well.
2. Sprinkle over the top sides and bottom of each rack of ribs
3. Allow ribs to rest and come to room temperature, for about 30 minutes.  DUring that time this second level of spices will be absorbed into the wet kool aid rub.

And now cook as you like... Oven, Smoker or grill.  Me, I smoked these in my handy dandy Weber Charcoal grill.  Click THIS POST to see those simple how to instructions.

Despite my initial reservations about sweet over heat rubs, these were fantastic.  The Kool Aid flavor was only hinted at and not over powering.  The little bit of Chili Powder added a bit of heat but no one had anything bad to say about them.  My friends that do not care for overly spiced BBQ were thrilled and many of them went back for seconds.

And besides... I had a nice bowl of SPICY Jack Daniel's Whiskey BBQ Sauce I had made up that added plenty of heat to the sweet!

These were served up as the crown of my Whoop de Doo BBQ for more than a dozen of my family and friends to celebrate a visit from my blogging buddy Larry, the Big Dude of the Big Dude's Eclectic Ramblings Blog.  

Larry has been RVing around the country and stopped by our little corner of the Universe.  I used this occasion to throw a Bobby Flay style BBQ Addiction Whoop de Doo with...

Fish, Fowl, Hoof, Larry, Snout and Fish!  

First up, the Fowl, that's a BBQ Turkey, brined and injected with Cajun Butter and Glazed with that Jack Daniel's Whiskey BBQ Sauce.

Second is the Hoof, a 30 Garlic Peppercorn Beef Roast.

Third is Larry hisself!

These Sweet Cherry Baby Back Ribs are second from the right 

And last but not least... the Fish is an absolutely amazing Cranberry Walnut sauce Sugar Cured Whole Salmon Filet.

But even Larry does not travel 4,000 miles in a rolling Studio Apartment on Meat alone... Come back all this next week for my side dishes, desserts and even a special Jell-o!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

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Sweet/Heat Pickled Potato Salad - 52 Do Ahead Side Dishes

I really LOVE a good potato Salad!  There are hundreds of vastly different recipes (I seem to try a different one about every other week).

But probably the most popular is the basic Yellow Mustard Tater Salad.  Well, this is a bit of a different take on the traditional.  With a strong hint of the vinegar pickle brine, and the sweet sugar added to that brine to make Bread and Butter pickles, this salad has the look of traditional with a little extra somethin' somethin' added.  There are also plenty of extra vegetables to add even more somethin' somethin' (like peppers, onions and celery).

Now, optionally, I added some minced Jalapeno.  Only a couple (5 pounds of potatoes vrs. only 2 jalapenos).  It certainly added some heat to the mix.  These are of course optional.  Know your audience.  If you are indeed cooking for a church, you may want to be careful with the "heat" and make this more crowd friendly.  Of course if you know that hot and spicy is what they want, go ahead and add the jalapenos, plus feel free to add a few drops of Tabasco sauce!

Like I said, this is one of my favorites, one of the tastiest of all my Potato Salads... guaranteed to be a HIT!

OK... Here's what I did...

Sweet
Pickled Potato Salad

Ingredients

• 5 pounds Red Potatoes, skin on, sliced and diced, Boiled
• 6 Large Hard Boiled Eggs
• Large Pinch Salt
• 1-1/4 Cup Mayonnaise
• 1 Cup Bread And Butter Pickles, Diced
• 1/2 Cup Red Onion, Minced
• 1/2 Cup Green Bell Pepper, Minced
• 1/2 Cup Celery, Minced
• 1/4 Cup Flat Leaf Parsley
• 1/4 Cup Yellow Mustard
• 2 TBS Rice Wine Vinegar
• Juice and Zest of 1 Fresh Lemon
• 2 TBS Olive Oil
• 2 Small Jalapeno Peppers, seeded and minced
• OPTIONAL several drops of Tabasco Brand Hot Sauce to taste
• For Garnish, generous dusting of McCormick Brand Perfect Pinch Salad Supreme Spice mix (Or just a generous sprinkle of Paprika for color)

Cooking Directions

1. Boil sliced potatoes for about 15 minutes until cooked through and tender. Leave the skin on for flavor, texture, presentation and of course health reasons.
2. Meanwhile, boil Eggs until hard boiled, start with a pan of cold water, add eggs, move to high heat and bring to boil. Cook total time from cold water to rapid boil, 15 minutes. Peel eggs and chop.
3. Stir together mayonnaise and remaining ingredients (except Garnish.
4. Gently stir Mustard mix and eggs into potatoes. Sprinkle with Salad Sprinkles or Paprika and refrigerate.
5. Refrigerate for several hours allowing all the flavors to mix and mingle.
6. Serve Chilled and Enjoy!!!

I actually made this twice this week.  First time to make sure it was as good as it sounded, served up at a back yard BBQ for a couple of my neighbors.

Second time was for an actual Church PotLuck meal.  Both times the dish was very popular!

Love this recipe!

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This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

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So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

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Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest