Thursday, July 03, 2008


May the sun in his course visit no land more free, more happy, more lovely, than this our own country!
-Daniel Webster

~ Red, white & blue tribute
~ Succulent summer fare
4 lbs. lean spareribs
1 peeled onion
6 whole peppercorns
4 whole cloves
1 16-oz. can beer
  • Cut ribs into finger size pieces and place in large kettle. Combine onion, peppercorns, cloves and beer. Pour over ribs and bring to boil. Simmer gently, covered, 30 minutes.
  • Remove ribs from brew and dip into Barbecue Sauce. Place ribs on grill over hot coals. Grill 8-10 minutes or until crisp and brown. (8 appetizer servings or a main course for 2).
1/2 cup honey
2/3 cup soy sauce
2/3 cup ketchup
1 tsp. Coleman's dry mustard
1 tsp. Hungarian paprika
1 cup wine vinegar
1 tsp. Tabasco sauce
1 minced garlic clove
1 tsp. coarse salt
freshly ground pepper to taste
1 cup fresh orange juice
Combine all ingredients. Bring to boil and simmer 10 minutes. Remove from heat until ready to use.
~ Pine Avenue Fish House recipe from Bon Appetit (July 1991)
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup fresh lemon juice
2 Tbsp. Dijon mustard
2 Tbsp. olive oil
2 Tbsp. sugar
1 Tbsp. white wine vinegar
1 Tbsp. prepared horseradish
1 tsp. salt
1/2 tsp celery seeds
1/2 tsp. pepper
8 cups shredded cabbage (about 1 1/2 lbs)
1/2 red bell pepper, cut into matchstick-sized pieces
1/2 green bell pepper, cut in to matchstick-sized pieces
1/4 red onion, cut into matchstick-sized pieces
1 shredded carrot
2 Tbsp. chopped fresh parsley
2 tsp. grated lemon peel
  • Combine first 11 ingredients in bowl; whisk to blend. Refrigerate dressing until cold. (Can be prepared 1 day ahead.)
  • Combine cabbage, bell peppers, onion, carrot, parsley and lemon peep in large bowl. Toss with enough dressing to season to taste and serve. (6 servings)



~ An old-fashioned refreshing treat


2 pints hulled strawberries

1 pint blueberries

5 Tbsp. sugar

6 Tbsp. Grand Marnier or other orange liquer

1 tsp. grated orange peel

6 cups good vanilla ice cream or frozen yogurt

fresh mint sprigs for garnish

  • Combine 1 pint of strawberries with sugar in medium bowl and crush with fork. Slice remaining pint of strawberries. Add to bowl with blueberries. Add liqueur and orange peel and blend well. Let stand 15 minutes. (Can prepare ahead and refrigerate.)
  • Divide ice cream or yogurt in 6 dessert dishes or large goblets. Spoon strawberry/blueberry sauce over. Garnish sundaes with fresh mint and serve.


Carol Soules said...

Hi Joey!! You photo colleges always amaze me!! And your recipes make me very hungry :-)
My fence is finally done...drop by and see.

Sweet Home and Garden Carolina said...

What a great tribute, Joey! Happy Independence Day. I know you'll be eating well, as always.

Visiting your blog whets my appetite. I've been slow cooking a Boston Pork Butt for 4 hours today and will finish it off tomorrow for my pulled pork sandwiches with Dixie coleslaw, country style baked beans and homemade tater salad.

Enjoy !

joey said...

Thanks Carol. Loved the fence! Rest, relax and enjoy the holiday in your piece of Paradise ... a job well done!

Carolyn ... must be your succulent pork I smell, drifting across the miles. Sounds like a perfect menu for the 4th. Waiting here at the lake for the next brood of chickens to arrive for a festive month of family reunions. The weather and sunsets are 'as good as it gets'. Happy 4th!

Catherine said...

Hello Bloggin sis!
I just came by to wish you and your family a Happy 4th!!
Another beautiful collage in red white and blue!! Perfect quote~a wonderful tribute ~your post!!
I must try your coleslaw..and I think I will make your 'Yankee Doodle' sundae's for tomorrow! :) If I can get some orange liquer, I have everything else! Have a wonderful 4th Joey, ~I will be thinking of you ! I know your family will have a wonderful feast!

joey said...

Thanks Cat ... wishing you and your family a wonderful 4th also. It's a day made in Heaven here at the lake! BIG HUGS :)

Amy said...

I love your collage of flag coloured flowers :)