REMEDY REPORT
Summer is right around corner! This issue is dedicated to all things barbecue! We’ve got the perfect spices and rubs, we ’ ve yummy and unique bbq sauces. we ’ ve got delicious sides, desserts, and even a couple of fun drinks for everyone to enjoy this season! So clean up your grill, make a grocery store run, and get ready for some tasty summer meals!
Volume 3 | Issue 9
Chipotle Cocoa BBQ Rub
Ingredients
2 teaspoon kosher salt
2 teaspoon smoked paprika
1 teaspoon black pepper
Directions
1 teaspoon dark cocoa powder
1 teaspoon chipotle powder
1 teaspoon garlic powder
1/2 teaspoon cumin
Combine all ingredients for the cocoa BBQ rub in a small bowl. Use a fork to break up any clumps. Use or store. This rub is ready to be used immediately, or you can store it for later use. A mason jar is a great storage container.
Pulled Pork Magic Dust
Ingredients
1/2 cup paprika
1/3 cup dark brown sugar
1/4 cup chili powder mild
1/4 cup coarse salt
3 tablespoons cumin powder
3 tablespoons white sugar
2 tablespoons coarse ground black pepper
Directions
1. Use this rub in your marinade. 2.
2 tablespoons mustard powder
1 tablespoon garlic powder
1 tablespoon granulated onion
2 teaspoons
dried savory
2 teaspoons cayenne
Combine all ingredients in a small bowl and use as needed. Adjust the amount of cayenne to suit your tastes. If making ahead of time, store in an airtight container or a lidded jar for up to 6 months after initial preparation.
Volume 3 | Issue 9
Alabama White Sauce
Ingredients
1 cup mayonnaise 1/4 cup vinegar apple cider vinegar or white vinegar
2 teaspoons dijon mustard
2 teaspoons Worcestershire sauce
Directions
Peach BBQ Sauce
Ingredients
1 tablespoon olive oil
2 tablespoons minced fresh garlic
2 tablespoons minced fresh ginger or 1 tablespoon ground ginger
1/4 cup orange juice
1 cup peach preserves
Directions
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1/2 teaspoon salt
In a medium mixing bowl, whisk all ingredients together until smooth. Store in the refrigerator for up to 1 week.
2 tablespoons apple cider vinegar
1/2 cup brown sugar
3 tablespoons brown mustard
1 tablespoon smoked paprika
2 teaspoons kosher salt
1/4 teaspoon chili flakes
In a medium size sauce pan, add olive oil, garlic and ginger Cook over medium heat about 3 minutes, stirring often
1 Whisk in orange juice, peach preserves, apple cider vinegar, brown sugar, brown mustard, smoked paprika, salt and chili flakes
2 Bring mixture to a boil, whisking often 3
Lower to simmer and cook 10 minutes, whisking often, scraping sides and bottom of the pan 4
Remove from heat and cool slightly before refrigerating
ed Garlic armesan Potatoes
Ingredients
3 pounds (1.5 kg) baby red potatoes, washed and quartered
1/4 cup (60ml) olive oil
6 large cloves of garlic finely chopped or minced
Salt and fresh cracked black pepper
1 tablespoon Italian seasoning
3/4 cup fresh grated Parmesan cheese
1/2 cup unsalted butter
Fresh chopped parsley, for garnish
1/2 cup crispy bacon bits (optional)
Directions
Preheat your oven to 400ºF and place a rack at the bottom. 1. Wash the potatoes and then slice them in quarter 2. Grease a large baking sheet with non-stick spray or olive oil and set aside.
3. Parboil baby red potatoes in boiling water for 5 to 8 minutes to precook them. The potatoes will be more tender on the inside when roasting.
4. In a large bowl, combine 1/4 cup of olive oil, garlic, salt, herbs, pepper, and parmesan cheese, mixing to combine. Add a little more olive oil if the parmesan cheese has absorbed most of it.
5. Toss parboiled potatoes through the garlic parmesan mixture to evenly coat.
6. Arrange the potatoes on the prepared baking sheet, cut side down, and in a single layer.
7. Roast the potatoes for 25 minutes, turning after 15 minutes with tongs or a spatula, until potatoes are browned and crisped at the edges.
8. In the meantime, gently melt butter in the microwave and combine with fresh chopped parsley. Remove the roasted potatoes from the oven, and drizzle with the butter parsley sauce. Add bacon bits, and toss to coat well.
9. Serve your roasted potatoes with garlic butter and parmesan immediately. Enjoy! 10.
3. MAY 2024
Volume 3 | Issue 9
Jalapeno Corn Slaw
Ingredients
Slaw
8 cups shredded Napa or green cabbage
3 ears fresh corn (about 2 cups worth)
1/2 large jalapeno, minced (about 1/4 cup worth)
1/2 bunch fresh cilantro, chopped small (about 1/2 cup worth)
2 green onions, sliced thin (about 1/4 cup worth)
Dressing
3/4 cup mayonnaise
3 tablespoons sugar
2 tablespoons dijon mustard
2 tablespoons fresh lime juice
1 teaspoon celery seeds 1/2 teaspoon kosher salt
Directions
Combine the cabbage, corn, jalapeno, cilantro, and onions in a large mixing bowl.
1. In a smaller bowl or large measuring cup, whisk together the mayonnaise, sugar, mustard, lime juice, celery seeds, and kosher salt.
2. Pour the dressing over the cabbage mixture and toss well to coat. Serve immediately.
MAY 2024
Grilled Pineapple Salad & Citrus
Dressing
Ingredients
FOR DRESSING:
1/2 cup fresh squeezed orange juice
1/4 cup fresh squeezed lemon juice
1 Tablespoon Califia unsweetened almond milk
1/4 cup loosely packed fresh parsley
3/4 cup olive oil
1 Tablespoon rice vinegar
1 Tablespoons minced shallots pinch of salt FOR SALAD:
4 slices pineapple
1 avocado, sliced
1 corn on the cob
1/2 cup pepitas
1 cup fresh blueberries
1 Tablespoon olive oil
2–3 cups fresh mixed greens
Directions
Volume 3 | Issue 9
Combine Dressing ingredients and mix in a blender. 1. Heat grill to medium high/high heat (ensure grates are clean). 2. Lightly brush pineapple with olive oil.
3. Sear pineapple on direct heat (directly over flame) for 2 minutes a side. 4. Cook corn on the cob over direct heat for 5 minutes a side. 5. Once seared, remove pineapple. 6. Once corn is slightly charred, remove and (once cooled) cut off the charred kernels from the cob.
7. Take 2 salad bowls and fill with mixed greens.
8. Add 2 slices of grilled pineapple and then continue to split the remaining salad ingredients (corn, pepitas, blueberries and avocado) between the two bowls.
9. Drizzle with as much dressing as desired. 10. Enjoy.11.
Grilled Ribs
Ingredients
FOR MARINADE:
1/3 cup soy sauce
1/4 cup extra virgin olive oil (or avocado oil)
2 tablespoons garlic, minced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon lemon zest
2 tablespoons ketchup
1/4 cup apple cider vinegar
pinch of kosher salt
pinch of ground black pepper
FOR RIBS:
2 racks of baby back ribs (approx. 3–4 lbs each)
Chipotle Cocoa BBQ Rub
Directions
Combine Marinade ingredients in a medium bowl. Whisk to combine. Set aside.
1. Pat ribs dry with clean paper towel. Place ribs, meat side down, on a baking sheet. Using a small knife, gently lift off the corner of the membrane (the layer of thin connective tissue) and gently pull to remove. Place in 9×13 pan and pour marinade over top – rub marinade all over ensuring it covers every nook and cranny. Cover and let marinate 30-60 minutes.
2. Ensure grill grates are clean and well-greased. Preheat grill temperature to 500 degrees F.
3. Remove ribs from the marinade and let the excess marinade drip off. Place on a baking sheet and cover ribs in the Chipotle Cocoa BBQ Rub ensuring every nook and cranny is covered.
4. Place both ribs meat-side down over the middle burner. Drop heat down to 300 degrees F. (I usually turn off the middle burner and leave the outer two on and as low as they can go). Let ribs cook for 30 minutes then flip.
5. Continue cooking until the internal temp reaches between 190-203 degrees F. (190 degrees F. will be more firm, while 203 degrees F. the meat will fall off the bone easier).
6. When ribs are approx. 5 degrees away from being done, brush the tops with a generous amount of your favorite BBQ sauce and close the lid until they are done cooking.
8.
7. Remove from grill and place on a baking sheet. Cover with foil and let sit 30-60 minutes. ENJOY!
Orange Creamsicle No-Bake
Cheesecake Ingredients
FOR THE CRUST:
1 cup crushed shortbread cookies or graham crackers
3 tablespoons unsalted butter melted
1 teaspoon orange zest FOR THE FILLING:
3/4 cup heavy whipping cream
1/3 cup granulated sugar
8 ounces cream cheese room temperature
1/2 cup orange juice concentrate thawed (no sugar added) zest from 1 small orange
Directions
TO PREPARE THE CRUST:
1. TO PREARE THE FILLING:
Mix together the crushed cookies, butter and zest. Divide the mixture (about 2 ½ tablespoons each) between six (8-ounce) jars and press down gently. Refrigerate while preparing the filling.
2.
1. Pour the filling into the prepared jars. Refrigerate until ready to serve. Garnish with dollops of whipped cream, orange slices and additional orange zest. Serve with extra cookies if desired.
Combine the cream and granulated sugar in a medium mixing bowl. Using an electric mixer, beat on medium-high until soft peaks form, about 2-minutes. Cut the cream cheese into small pieces and scatter half over the beaten cream. Blend on medium-low until combined, about 1 minute. Add the remaining cream cheese pieces to the mixture and blend until smooth. Some small pieces may remain - this is okay. Add the orange juice and beat on low until combined. Scrape the bottom and sides of the bowl with a rubber spatula. Beat one more minute on medium-high until the mixture is very smooth. Add the zest and beat on medium-high until smooth, light and airy, about 2 minutes.
Fresh Mint Limeade
Ingredients
1/2 cup lime juice (from a bottle)
1 handful fresh mint leaves
1/2 cup sugar
1 quart water (4 cups–add only a cup at first to help the mint puree smaller)
Directions
Pineapple Dole Whip
Ingredients
2 large cups frozen pineapple chunks
1 cup vanilla ice cream
1/2 cup pineapple juice
Directions
1.
Blend all of the ingredients in a good quality blender or food processor, starting on low and slowly increasing the speed (start with just half of the pineapple juice and add more as you need it).
2.
Enjoy immediately! You can also store it in the freezer for later, but let it thaw on the counter for 20 minutes before eating
2.
Add the lime juice, sugar, mint, and a cup or so of the water to your blender. Start on low, then puree on high for a few minutes until the leaves are pureed as small as they will get.
1. Let it sit for a minute, add more water, and strain out the extra mint if you’d like.
If you ’ re adding ice, strain out the leaves first. Or leave them in as they’re supposed to be great for digestion
