Cooking
with Janet Chanatry Recipe of the Week
Archive
Sweet Georgia Barbecued Ribs
8/24/2008
Ingredients: ~ 6 pounds (about 2 slabs)
baby back ribs
~ 1 (18 Oz.) bottle of your favorite
prepared barbecue sauce
~ 3/4 cup packed brown sugar
~ 1/3 cup cider vinegar
~ 1/4 cup Worcestershire sauce
~ 3 tablespoons butter or margarine
~ 2 tablespoons dry mustard
Preparation: (1) To make sauce: In 2-quart saucepan, combine
barbeque sauce, sugar, vinegar, Worcestershire, butter and mustard. Over high heat, heat to boiling. Reduce heat to
low; simmer, uncovered, 5 minutes, stirring often. Let stand 1 hour. (2) In covered grill, arrange preheated coals around
drip pan; test for medium heat above pan. On grill rack, place ribs, fat side up, over pan but not over coals. Grill,
covered, 1 1/2 to 2 hours or until well-done. Adjust vents and add more charcoal as necessary. Turn and brush with
sauce every 30 minutes. Makes 6 servings. To roast: Place ribs, fat side up on rack in pan. Roast, uncovered, at 350O F.
1 1/2 to 2 hours or until well-done. Turn; brush with sauce every 30 minutes.
Lime, Orange & Ginger Scallops
8/3/2008
Ingredients: ~ 1 Lb. Sea Scallops Halved,
Rinsed & Drained
~ 1 Lime, Juice & Zest
~ 1 Small Orange, Juice & Zest
~ 1 1/2 TSP Fresh Grated
Ginger Root
~ 3/4 Cup Cornstarch
~ 1 1/2 TSP Sesame Oil
~ 1/4 Cup Olive Oil
Preparation: (1) In a small bowl, stir together the juices, ginger root, sesame oil and 1 1/2 teaspoons
of the cornstarch. (2) Coat the sea scallops with remaining cornstarch. Shake off excess. (3) Heat olive oil
to 375˚F in heavy skillet. Fry scallops in batches for 1 to 1 1/2 minutes per side or until golden. (4)
Transfer scallops to another skillet with citrus sauce. Coat the scallops and cook for 1 minute or until
thickened. Serves 2. Calculations: Per Serving: Calories 615; Carbs 52G; Protein 30G; Cholesterol 59MG;
Sodium 275MG; Fat 32G.
Flank Steak Over Italian Green Salad
7/27/2008
Ingredients: ~ 2-3 Lbs. Flank Steak Cut
Into 4 Or 5 Pieces
~ 1 Lb. Bacon
~ Salt And Pepper To Taste
~ 1 Bag Italian Salad Mix ~ 1/2 Tsp. Granulated Garlic
~ 1/4 Cup Balsamic Vinegar
~ 1/2 Tsp. Dried Basil
~ 1/2 Tsp. Dried Oregano
~ 2 Tbsp. Olive Oil
Preparation: Season steaks with salt and pepper to taste. Fry bacon until crisp, remove from pan and
crumble. Add olive oil, bring to temperature and add steaks turning once so that they are seared and a rich
brown color, about 6 minutes each side for medium rare. Transfer steaks to a plate tenting with foil until ready.
Add all other ingredients to pan and scrape up the brown bits. Add the salad mix to the pan and fry down until
just beginning to wilt about 15-20 seconds. Slice meat cross grain and serve over the hot salad greens and pan
juices
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