Category: Recipes

Southwestern Vegetable and Pasta Salad

On By Isobar ExpeditionsIn Recipes1 Comment

We barbequed some Memphis style baby back ribs the other week and decided to pair them with a southwestern vegetable and pasta salad. The flavors of the southwest are actually pretty complimentary to some southern style meals as well. It is a pretty simple salad and can be done with a variety of pastas that catch the dressing like orecchiette (little ears), bowtie, or small shells. It is also a great vehicle for a variety of vegetables, so feel free to mix it up and make it your own.

Southwestern Vegetables

INGREDIENTS

  • 1/2 lb Orecchiette Paste – cooked to the package directions
  • 1 Yellow Pepper – grilled, skins removed, and julienned
  • 1/2 Red Onion – sliced
  • 3 Tomatillos – diced into bite-sized pieces
  • 1 cup Corn Kernels – fresh or frozen that has been thawed
  • 1/4 cup White Wine Vinegar
  • 1 canned Chipotle Pepper
  • 1/2 cup Extra Virgin Olive Oil
  • Salt and Pepper to taste
Vegetable and Pasta Salad Paired with Ribs

INSTRUCTIONS

In a large bowl, combine the pasta, yellow pepper, onion, tomatillos, and corn. Place the vinegar, chipotle pepper, and olive oil in a blender and blend until smooth. Season with salt and pepper. This recipe creates more dressing than is needed, so slowly add the dressing to the pasta, being sure to toss the pasta and vegetables until coated.

Chipotle Dressing
Charring the Yellow Pepper
Large Bowl of Pasta Salad
Wonderful Side Dish

Memphis Style Dry-Rubbed Baby Back Ribs

On By Isobar ExpeditionsIn Recipes5 Comments

We don’t cook baby back ribs that often, but when we do, we usually do a wet marinade. This time we decided to try our hands at creating a Memphis style rub for a change of pace and it turned out quite delicious. We cooked the ribs on the grill, but we didn’t put them directly on the rack, but instead used a foil-lined baking sheet. They turned out to be moist and tender with just enough spice to have a little zing. The rub is something that could be used on different types of meat such as pork or chicken as well. We matched it with a Southwestern Pasta Salad that we’ll share the recipe for next week.

INGREDIENTS

  • 1/2 Rack of Baby Back Ribs – membrane removed
  • 1 tbsp Brown Sugar
  • 1 tbsp Paprika (we used a hot paprika, but smoked paprika is fine)
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tbsp Chili Powder
  • 1/2 tsp Coriander
  • 1/4 tsp Cayenne Pepper or to taste
  • 1/4 tsp All-Spice
  • 1 tbsp Salt
  • 1 tsp Ground Black Pepper

INSTRUCTIONS

Combine all of the spices in a bowl. Using your hands, rub the ribs generously with the spice mixture. Let the ribs marinade in the rub for 2 to 4 hours in order to let the flavors absorb into the meat. Heat a grill to a medium-low heat, about 325 degrees. Place the ribs, bone-side down, on a baking sheet lined with foil and sprayed with a non-stick spray. Set the baking sheet onto the grill and close the lid, keeping the heat around 325 degrees. After 10 minutes, flip the ribs to meat-side down. After another 10 minutes flip the ribs back to bone-side down. Cook another 10 minutes and remove from the grill. Let the ribs rest for about 5 minutes, then cut into individual ribs and serve.

Memphis Style Rub
Ribs with Rub
Barbequed Baby Back Ribs
Ribs with Pasta Salad

Spicy Corn Pudding

On By Isobar ExpeditionsIn Recipes4 Comments

Dishes made from corn are common in many different parts of the world, but it is definitely a staple here in the United States. Especially in the southwest with the different blends of cultures that include influences from Mexico. We have made corn pudding in the past, but we decided to spice it up with some jalapeno pepper. It is a wonderful side dish, but is hearty enough to be eaten as a main dish if you prefer. We paired it with one of favorite summer meals, chicken marinated in a tequila-lime sauce. There are quite a few ingredients, but it is really a pretty simple recipe and very easy to make. One trick to cutting corn off of the cob is to use a Bundt pan to hold the cob as well as to catch the kernels as they fall.

Cutting Corn into a Bundt Pan

INGREDIENTS

  • 4 oz Unsalted Butter
  • 2 1/2 cups Fresh Corn – cut off of the cob (about 3 ears)
  • 1/4 cup Shallot – chopped
  • 1 Jalapeno Pepper – seeded and diced
  • 3 Large Eggs
  • 1/2 cup Milk
  • 1/2 cup Half-and-Half
  • 1/4 cup Yellow Cornmeal
  • 1/2 cup Ricotta Cheese
  • 1 1/2 tbsp Fresh Basil – chopped
  • 2 tsp Salt
  • Black Pepper to taste
  • 1/2 cup Sharp Cheddar Cheese plus a little more to spread on top – shredded
  • 1 tbsp Sugar – *Optional if your corn isn’t sweet
Fresh Out of the Oven

INSTRUCTIONS

Preheat the oven to 375 degrees. Grease the inside of an 8 inch by 8 inch baking dish. Heat a large skillet over medium-high heat and add the butter. Once the butter has melted, add the shallots, jalapeno, and corn. Sauté the vegetables until tender, about 4 to 6 minutes and then set aside to let cool. In a large bowl, whisk the eggs, milk, and half-and-half together. Continue whisking in the cornmeal and ricotta until fully blended. Add the basil, salt, pepper, and sugar (if using sugar). Stir in the vegetables and half cup of cheddar cheese. Pour into the baking dish and then top with the additional cheddar cheese. Place the baking dish into a larger baking dish and fill about half way up with hot water. Carefully put the baking dishes into the oven and bake for 40 to 45 minutes or until a knife can be inserted and come out clean. Cut into individual servings and serve.

Sauté the Corn, Shallot, and Jalapeno Pepper
Corn Pudding Batter
Corn Pudding with Tequila Lime Chicken