Fab Food Friday Fotos: Memorial Day Edibles, Such As Grilled Ribs, Lemon-Lime Poppyseed Baby Cakes, Pulled BBQ Beef, Peach Shortcake, Creamy Chicken Taquitos, Banana Cinnamon Rolls, Greek Salad Pita, Piccata-Style Chicken & Rice, Vegan Flautas, Watermelon Rind Chutney, & More
Posted By Vicki McClure Davidson on May 23, 2014
“As America celebrates Memorial Day, we pay tribute to those who have given their lives in our nation’s wars.”
~ Former U.S. Secretary of the Army John M. McHugh
FOOD. GLORIOUS MEMORIAL DAY FOOD.
God bless our troops who, from the Revolutionary War to the present, have made the ultimate sacrifice for our nation, those who have given their lives, or were ready to give their lives, to protect our freedoms and the freedoms of other nations. As I’ve written before, we must never take for granted the freedoms we have in America. Men and women for the past two-hundred-plus years have given their blood and breath to keep America protected, to keep us free. Without these courageous troops’ willingness and deep sense of duty to make the ultimate sacrifice, our nation and many others would be in the stranglehold of ruthless dictators, tyrants, or drug lords, as other nations have been and currently are.
We must never forget those who have given us so much. We must faithfully pay tribute to them — not just once a year, but every day.
America is on the cusp of the Memorial Day weekend, and in addition to honoring our fallen heroes, millions will join with families and friends in celebration. If you’re one of the lucky folks out there who has time off from work and is having/attending a pool party, picnic, or gathering with family and friends, or just hanging out at the house, many culinary offerings in today’s collection of fabulous food recipes will be perfect to make for an almost-summer meal, dessert, or snack. For those who have to work during this Memorial Day weekend, many of these recipes are quick and easy to make year ’round.
When they’re available, recipes and recipe links will accompany select “Fab Food Friday Fotos,” with a guarantee that at least one frugal-minded recipe will always be included.
Succulent ribs for Memorial Day feasting? You betcha…
Posted earlier this week, chef/food guru Mark Bittman at the New York Times wrote an informative piece detailing three ways to cook ribs: braise them, grill them, or smoke them. Check it out for his recipes and prep tips. Introduction:
You cannot argue that ribs are seasonal. If you’re a fan, you want them as badly in January as you do right now. In fact, regardless of when “now” is, it’s as good a time to be cooking ribs as any, because ribs are equally good when prepared using almost any method of cooking. If there is a revelation to be found here, it is in the lightest and probably easiest recipe: ribs braised with anchovies and white wine — a dish in which the ribs can be eaten neatly, with knife and fork (and the sauce used to dress pasta or rice, or as a bread-soaker).
But there is a range of options. The standard, most straightforward method is two-step grilling with little more than salt and pepper — I offer more elaborate, though hardly difficult, variations. The most complicated recipe, which uses two cooking methods, is also by far the most time-consuming, but could be the most rewarding, at least for classicists. You smoke the ribs over indirect heat with sage and ginger (or other spices; see the variations). This can be done in advance, and it can be done simultaneously with direct-grilling something else, or even as the heat is dying down from a big fire.
Brief salad description from photographer/cook Alexa Clark:
I don’t usually do these quickie recipe posts, but this is such a great lunch, it seemed a shame not to share it. Traditionally, this would be served on a bed of lettuce, but I prefer it as a salad or rolled in lettuce leaves as a lettuce wrap.
Her recipe is posted at Unsweetened.ca.
Check out Meal Makeover Moms for more instructional photos and the recipe for these heavenly pavlovas.
Photographer Ralph Daily wrote the following:
Peach shortcake on Memorial Day at the Peach Park in Clanton, Alabama. The peach shortcake has peach ice cream locally made, fresh Clanton peaches, sour cream pound cake, and is topped with whipped cream. We love the Peach Park!
No peach shortcake recipe was included, but you can peruse these sites for some wonderful recipes: Sweet Pea’s Kitchen, The Law Student’s Wife, Women Working, About.com’s Southern Food, The Barefoot Cook (this recipe is made with gluten-free almond flour), and Tasty Kitchen.
Here’s the intro to photographer/blogger Windell Oskay’s Five-Minute BBQ Project — click here to read the rest on his blog Evil Mad Scientist:
Cooking hot dogs (and similarly shaped things) on the backyard grill is one of those classic American summer traditions. One of the weaker parts of this scheme is preparing the hot dog buns. I happen to like mine toasty and warm and crunchy, and without the hinges broken! Not everyone likes grilled buns, but for those of us who do, this is a legitimate concern. Folding buns wide or flat to grill them seems to universally weaken the hinges to the point that they are prone to break upon introduction of a sausage, particularly if there are condiments involved.
Photographer ulterior epicure wrote this about the pickled herring:
Very clean-tasting. I especially liked the pickled cucumbers and onions in the mix. The pickling liquid was a tad sweeter than I usually like. The fish itself was fantastic – the flesh was nice and sturdy and had a nice chew.
Zowie, these chocolate lollipops look fabulous! This intro and the recipe are available at MadlyInLoveWithLife:
These tasty chocolate lollipops couldn’t be easier to make. All you need is 16 ounces of an excellent quality chocolate, about a 1/2 cup (each) of two kinds of garnish of your choice and a playful spirit. They are especially fun to make with kids, small or big!
I like to use a combination of semi-sweet dark chocolate and milk chocolate for my lollipops, but you can use any chocolate you prefer: bitter-sweet, semi-sweet, milk chocolate (or any combination thereof) or even white chocolate. Dried fruit and toasted nuts make excellent topping choices, but go wild with any toppings you’d like. The only goal here is to have fun with it. Also, it doesn’t hurt to get a lot of chocolate on your fingers as you clean up, just so you have to lick them.
Photographer/cook Don’t Lose Your Lunch used Joanna Vaught’s fabulous vegan cookbook, Yellow Rose Recipes: Over 120 Quick and Delicious Vegan Creations with Kick, to make these gorgeous flautas. Clicking the link above will take you to Amazon for a description and to purchase the cookbook, if you desire. Cookbook summary:
Over 120 delicious full-color vegan recipes straight from the heart of Texas, via Portland, Oregon. Yellow Rose Recipes is for cooks who want big flavor without the hard-to-find ingredients they’ll only use once. Even your most ardent meat-eating friends will love these hearty, comforting dishes. And those already enamored with vegan cooking will find this book sauce-stained and dog-eared in no time.
Bioversity International provided this info about quinoa:
Quinoa (Chenopodium quinoa) – Neglected and Underutilized species
Quinoa has been cultivated for 7,000 years. Called the “mother grain” by the ancient Incas, it sustained their population until the Spanish conquerors arrived in 1532 and replaced their cultivations with wheat and barley. Today, the scientific recognition that quinoa has a protein level equal, if not superior, to powdered milk, plus a high calcium content, it is returning to “mother grain” status in some parts of the Andes.
“Neglected no more”, an IFAD funded Bioversity project designed to bring neglected crops such as quinoa back into the daily lives of the rural poor, has been crucial in helping these farmers return to their traditional crops by working with them to determine which varieties work best and introducing them to better production methods.
Bento description is posted in English and German at Bohnenhase.
Photographer/cook Dennis Wilkinson provided the recipe for these lovely little bundt cakes:
Lemon-Lime Poppyseed Baby Cakes
I’ve held off baking for the last few weeks, partly because I’ve had other things to do on the weekend and partly because I was trying to recover from a March and April where I went through nearly 10 pounds of butter. But, after spotting the set of mini bundt pans I grabbed on a whim several months ago and still hadn’t used, back to the kitchen I went.
Consulting my copy of Michael Ruhlman’s Ratio once more, starting with the 1 part flour : 1 part fat : 1 part egg : 1 part sugar sponge-cake ratio, this is what I came up with. While most of these will serve as dessert tomorrow evening, I shared one with the kids tonight after dinner: the soaking in the ginger-lime syrup and the butter-olive oil blend make for a moist, tender cake, with the sweetness nicely offset by the acid from the lemons and limes.
* 2 lemons
* 2 limes
* 3 large eggs, plus 1 egg yolk
* 6 oz. sugar
* 3/4 tsp. salt
* 1 tsp. vanilla
* 4 oz. (1 stick) unsalted butter
* 2 oz. olive oil
* 6 oz. all-purpose flour
* 1/2 oz. poppy seeds
* 1 tsp. baking powder
* 1/2 tsp. ground cardamom
* 5 oz. Fiona’s Fancy Ginger-Lime Syrup
* Confectioners sugar
Preheat your oven to 350°F. Set a pan of water large enough to hold the bottom of your mixer bowl to simmer on the stovetop.
Start by zesting the lemons and limes, then juice them. Combine the lemon and lime juices and set aside. You should have about 1/3 c. of juice, total.
Melt the butter and combine with the oil, set aside to cool.
In your mixer bowl, combine the eggs, sugar, salt, vanilla, and 2 tbl. of the lemon-lime juice. Set over the simmering water and whisk until the mixture is body temperature and the sugar begins to dissolve, a minute or so. Remove from the heat, and beat at high speed with the whisk attachment of your mixer until light and tripled in volume, 4 or 5 minutes or so.
Sift together the flour, cardamom, baking powder, and poppy seeds. Fold the dry ingredients into the egg mixture just until no dry streaks remain, then fold in the butter and oil mixture until combined.
Portion equally into six mini-bundt pans sprayed with cooking oil. Bake for 20-22 minutes, until a toothpick comes out clean, then remove from the oven and cool for 2-3 minutes.
Combine 1 oz. of the reserved lemon-lime juice with 5 oz. of the ginger-lime syrup to thin it a bit.
Carefully, check to be sure that the cakes release from their pans, but don’t remove them yet. Poke the bottom of the cakes several times with a skewer or toothpick, then carefully add 1 oz. of the thinned syrup to each one to soak it (add in small increments, and give the cakes time to absorb the syrup.) Allow to cool completely, then remove from the cake pans.
You should still have about an ounce of the lemon-lime juice left. Add enough confectioners sugar to this to make a thick glaze that will run slowly off of a spoon. Spoon the glaze over the top of each cake, allowing it to run down the sides. The glaze will set up fairly quickly, after which you can serve the cakes.
(If you don’t want to go through the trouble of making up the ginger-lime syrup, a simple syrup thinned with the lemon and lime juice should substitute reasonably well, but I’d consider adding 1 tbl. of grated fresh ginger to the cake batter.)
Summary from photographer Jim:
These coconuts are husked and ready to be used for cooking. I like the preparation made in bundling them with a traditional rope, maybe of coconut fiber and decorated with a croton leaf. This was taken at the Port Vila market. They’re sprouting and good for planting or snacking. The inside kind of like cotton candy, but not pliable. In Bislama they call it ‘navara’.
Tasty, nutritious, and frugal, you should consider collecting watermelon rinds, if you haven’t already and give this unusual chutney recipe a try. Waste not, want not, after all! Photographer/cook Jean-François Chénier provided some info and a recipe link below for making watermelon rind chutney:
Most people throw this part away, but it is actually a pretty versatile food. Watermelon rinds can be juiced, used in jams or even made into pickles. I’ve posted a few ideas and a recipe for watermelon rind chutney on my blog, 222 Million Tons.
From photographer/cook and food blogger Corey Seeman, “Adapted from a recipe in Prevention’s quick and healthy low-fat cooking : featuring cuisines from the Mediterranean (1993) by Jean Rogers. The original recipe is on page 161. This was simply fantastic!”
Corey’s chicken dish recipe is posted on her Cooking with Corey blog.
The recipe is posted at Dishing Up Delights, and photographer/food blogger/cook esimpraim wrote this brief summary about her refreshing and frugal spicy green beans and tomatoes dish:
I’m always looking for new ways to enjoy the bounty of each season, so when this recipe arrived in my inbox courtesy of Serious Eats, I quickly ran out and picked the best green beans I could find. I detest soggy vegetables, so this is right up my alley. The green beans stay crisp and firm after a very quick blanch and ice bath and pair well with juicy tomatoes and crunchy almonds. The spices give this a warm gentle heat and make what could easily be a ho hum dish, something extraordinary. Plus, it’s really beautiful to look at and as they say, we eat with our eyes first, right?
A meat lover’s dream… photographer/cook Yosef Silver used this kosher BBQ beef recipe posted at This American Bite.
Photographer/cook Kari used this AllRecipes recipe and wrote, “It was gooooooood. I added scallions instead of chives, because I like scallions better. And make sure you add the egg AFTER the cornstarch; otherwise, the eggs get puffy and gross.”
Photographer/cook Iris used this Real Mom Kitchen recipe — here’s the opening paragraph:
In my quest to discover new recipe to use over ripe bananas in, I found one that used them in a dough for cinnamon rolls. My kids love cinnamon rolls and I love the idea of the added nutrition of banana in the dough. The other bonus of this recipe is it doesn’t use yeast in the dough, it uses baking soda and baking powder. So these babies are ready in under an hour.
From photographer Larry’s description, you should be able to “MacGyver” this dirt cake icebox dessert that kids of all ages will adore:
Dirt Cake Ice Box Dessert Shot from Vanilla Bake Shop
A mini version of their large ice box dessert that comes packaged in an old-fashioned mason jar. Layers of bittersweet Callebaut chocolate mousse, crushed dark chocolate crumbles, and sweetened fresh whip cream, blended with crushed Madagascar Bourbon vanilla beans.
Photographer/cook and webmistress Emily Hill has posted the recipe for these wonderful taquitos on Is This Really My Life?, and declared, “Holy cow, these chicken taquitos were yummy. And easy. Oh, and yummy. (Wait, did I already say they were yummy?)”
Photographer/cook Danube66 provided the recipe for this lemon pistachio bread:
Lemon Pistachio Bread Recipe
* 1 C. all-purpose flour
* 3/4 C. whole wheat flour
* 1/2 C. sugar
* 1/4 C. Splenda
* 2 tsp. baking powder
* 1/4 tsp. salt
* 1 C. skim milk
* 1 beaten egg
* 1/4 C. cooking oil
* 2 tsp. finely shredded lemon peel
* 1 tbsp. lemon juice
* 1/2 chopped pistachio nuts
* 2 tbsp. lemon juice
* 1 tbsp. Splenda
Preheat oven to 350 F. Grease an 8 x 4 x 2-inch loaf pan. In a medium bowl, stir together flour, sugar, 1/4 C. Splenda, baking powder, and salt. Make a well in the center, set aside.
In another bowl mix milk, egg, oil, lemon peel, and 1 tbsp. juice. Add wet mixture to flour mixture. Stir just until moistened, fold in nuts.
Transfer batter to loaf pan, bake for 50-55 minutes. Stir together 1 tbsp Splenda and 2 tbsp. juice in a small bowl. While bread is still in the pan, brush with Splenda/juice mixture. Cool 10 minutes, remove from pan and cool on wire rack.
Food photos selected and posted are credited and have Creative Commons-licensed content with some rights reserved for noncommercial purposes, unless otherwise noted.
Past three months of Fab Food Friday Fotos posts:
Korean Potato Pancakes, Carbonnade à la Flamande, GF Strawberry Cupcakes, Cheesy Meatballs, Green Tea Chocolate, Coriander Pesto, Zucchini Soup, Smoked Pork Loin Roast, Chick-Peas Vinaigrette, Red Velvet Cake, Dragon Fruit Lemonade, More Recipes
Côte de Boeuf with Hash Browns, Summer Berry Puddings, Tuna Pasta Salad, Soba Noodles with Broccoli & Chicken, Pavlova with Fruit, Corn Gazpacho, Paleo Dirty Rice, Southern-Fried Chicken & Waffles, Grilled Veggies, Thai Shrimp Wonton Soup, Good & Cheap Recipes
Mint Chocolate Chip Marshmallows, Green Chili Turkey Burgers, Dan Dan Noodles, Pork & Garlic Chives, Chocolate-Ancho Peach Cake, Breaded Crookneck Squash, Jalapeño Cornbread Muffins, Coconut Flan, Savory Waffles, Spanish Lentil Stew, Frugal Recipes
Blueberry French Toast Casserole, Taco Chicken Nuggets, Lime S’more Pie, Loco Moco, Sweet BBQ Chicken Kabobs, Injera, Seared Pork Loin, Corn Salsa, French Onion Soup, Tomato & New Potato Gratin, Black Seabream, Banana Pudding, More Frugal Recipes
Delectable Easter Foods, Ginger Chicken, Baked Mozzarella Sticks, Peach Cobbler, Fig, Walnut, & Blue Cheese Loaf, Salads, GF Mac-n-Cheese, Grilled Pork & Zucchini, Pressed Lemon Cheese, Steak with Chimichurri Sauce, More Thrifty Recipes
Bangers & Mash with Gravy, Tofu Larb, Paleo Caramel Brownies, Parmesan Pork Cutlets, Tomato Walnut Pasta, Spicy Orange Chicken Stir-Fry, Mexican Quinoa Salad, Butternut Squash Polenta Bites, Tuscan Kale & Cannelini, Almond Tart, Shrimp Bisque, & More Thrifty Recipes
Fish en Papillote, Friday Night Chili, Crab Asparagus Soup, Berry-Brioche Bread Pudding, Fancy Carbonara, Nori Omelet, Rajma, Cantonese Baked Pork Chops & Rice, Strawberry Cheesecake Smoothie, Tofu Marinade, More Frugal Recipes
Gluten-Free Matzoh Ball Soup, Chili Chicken Curry, Potato & Corn Salad with Bacon, Chocolate Nut Cake, Raw Okra Salad & Vinaigrette, Skillet Andouille Pasta, Almond Cookies, Prawn Bisque, Grilled Bok Choy, More Awesome Recipes
White Bean Bruschetta, Tang Yuan, Arcadian Court Chicken Pot Pie, Jambalaya, Carne Asada Tacos, Banana-Raisin Bread, GF Salmon Wasabi Burgers, Chickpea & Spinach Stew, Tortelli di Carnivale, Thai Style Pork Ribs, More Thrifty Recipes
Korean Rice Cake Soup, Spicy Chicken with Grilled Lime, Green Gumbo, Cottage Cheese Enchiladas, Linguine & Collard Greens, Brown Sugar Pound Cake, Citrus Pork Chops, Parmesan Truffle Popcorn, Beef Chili, & More Frugal Recipes
Slow-Cooker Goulash Soup, NY Cheesecake, Mustard Salmon with Asparagus, Fried Pickle Chips, Grilled Asian Chicken & Bok Choy, Loaded Potato Pinwheels, Fancy Pancakes, Coconut Macaroons, More Delicious, Cheap Recipes