Azeka Style Ribs

Let's continue with our wonderful Father's Day Grilling recipes!

One of the most popular items to grill has to be ribs!!! 

So when my family decided to have a Memorial Day BBQ my sister Sue, decided to make ribs...but not just any ribs, she wants Azeka Style Ribs.

What are Azeka Style Ribs you ask?  Well, let me tell you.  They are a famous, famous rib from Kiehi, Maui Hawaii, made famous by Azeka's Rib & Snack Shop.

They are an Asian style beef rib that is just fabulous!

So being that my sister and her husband used to live on Maui, they were missing Azeka's ribs and set out to make a version of them...they have many wonderful memories of these special ribs.  Unfortunately, the recipe is actually a secret so there are several versions of what is an Azeka style rib.

So here's one version.  The ribs are fabulous, and I hope you try them!

Here they are along side some awesome Teriyaki Chicken.  See how delicious they look??

Azeka Style Ribs

32 Korean Cut Beef Short Ribs (Flanken Cut) (about 5 lbs.)
3 Cups Soy Sauce
2 Cups Water
4 Cups Brown Sugar
1/4 Cup Red Cider Vinegar
1/2 Cup White Vinegar
1 1/2 Tablespoons Sesame Oil
1 Tablespoon Fish Sauce
6 oz Fresh Ginger Root
8 Cloves Fresh Garlic


Place all ingredients, with the exception of the ribs, into your food processor and process until the garlic and ginger are both minced to small pieces

Place ribs in a large bag and pour the marinade over them covering completely.  Marinate for three days.

Discard marinade and grill on a medium hot grill for about four to five minutes per side.

Grilled Romaine Salad

Here's my second post for great Father's Day dishes!

Don't you just love Father's Day?  How come it seems that for Mother's Day we have the breakfast/brunch or go out to a restaurant for a nice lunch or dinner...but for Father's Day it usually revolves around GRILLING!?

Big manly grilling...

What better way to celebrate the solid, strong, steady as a rock, men in our lives than by firing up the GRILL!

This is a great side dish.  Not some wimpy little side dish, but a grilled, bold salad!

We're making Grilled Romaine Salad.

Yes, I said grilled...grilled salad...grilled romaine salad!

Have you ever grilled lettuce?  No?

Well, now you just have to try this recipe...it's the bomb! 

The grilled lettuce has a slightly smokey, slightly charred flavor that lends another layer to the salad.  It's just plain excellent, and DAD will LOVE IT!

This is really simple to prepare.  Romaine is an especially good lettuce to grill with because it will stand up to the heat well.  So, prepare your lettuce. Take off the outer leaves of the romaine head and discarding them.  Then separate the remaining leaves.  Drizzle with olive oil.

On a heated grill over medium heat place the leaves oil side down on the grill and cook about 2-3 minutes on each side.  Lettuce should char a little and will wilt some.  Not to worry, this is what you want!

Meanwhile cut your cherry tomatoes in half, and cube your avocado.  Place in a bowl.

Now once the lettuce is done you can do as I did and tear them up, place them in the bowl with the tomatoes and avocado and toss with a light vinaigrette.
OR
You can leave the leaves whole and distribute them on individual plates, topping with the tomatoes and avocado.  Sprinkle some vinaigrette over the salad.

You want to use a light vinaigrette so it doesn't overpower the lettuce flavors.  Allow the lettuce and the flavors of salad really shine through in this salad but dressing it lightly...no heavy, creamy dressing here!!!

Enjoy this wonderful salad, and let me know what you think!

Grilled Romaine Salad

Serves 6 - 8 as a side dish

Ingredients:

  

1 head of romaine lettuce 

Olive oil for drizzling 

1/2 c. cherry tomatoes, halved 

1 avocado, cubed

Light Balsamic Vinaigrette  or Oil and Vinegar

Directions:

Prepare grill to a medium heat fire. Brush and oil the grill grate.
Remove outer layers of lettuce.  Separate remaining lettuce leaves from the base.  Drizzle one side of each half with a little olive oil.

Place the romaine halves, oil side down, on the grill directly over the fire.  Cook until the leaves develop a little char and have begun to wilt, 2 to 3 minutes. Turn the lettuce over and cook for about 2 minutes more. You want the lettuce to be a little wilted but still hold its shape.

At this point we cut up the leave and placed in a bowl.  You can leave them intact if you wish and place them on individual plates.  Add tomatoes and avocado.  Add some vinaigrette and toss.  Serve immediately.

Cheesy Garlic Herb Bread

Wow!  It's been a long time but I'm back!!! 

All I'm saying is that computer viruses are a royal pain!!

So guess what?  Father's Day is coming up....!

I'm going to do a series of posts for items that are PERFECT for father's day...whether it be a backyard grill, potluck supper, or a nice intimate dinner...these dishes are great tasting, and totally fit the bill.

First off...an appetizer.

I spotted this recipe over on Sara's and Kate's site, Our Best Bites.  These girls can really cook!  Go and check out their site...they also just published a cookbook...woohoo!

So I just had to try their Cheesy Garlic Herb Bread.  I made it as an appetizer over Memorial Day and it was cheesy herby heaven!  Let's just say that there was not one piece left!  This is such a versitale dish that you can vary the ingredients and change up the flavors.  I prepared it the original way this time, (with pesto and mozarella cheese) getting a large round loaf of bread to serve all our guests.  The magical thing is that it b l o o m s in the oven, just like a blooming onion!!! Really, it does!!

So here's the recipe...as written by Our Best Bites.  

Please make it....it's fabulous and a perfect appetizer. 

Note:  You can also use a little round loaf of sourdough and get a small version of this appetizer.

Oh My!

Click here for the link to the recipe on their site, or see the recipe below.

Cheesy Garlic Herb Bread
Recipe by Our Best Bites

1 loaf (16-24-oz.) crusty bread (we recommend sourdough)
8 oz. mozzarella*

1 of the following toppings:
   –1/2 c. pesto 
   –1/2 c. extra-virgin olive oil mixed with 3-4 cloves pressed garlic (allow to stand for at least an hour before brushing onto the bread)
  –1/2 c. extra virgin olive oil mixed with 3-4 cloves pressed garlic and 3 tablespoons chopped fresh rosemary
  –1/2 c. butter mixed with 3 tablespoons Garlic Bread Seasoning
  –1/2 c. butter mixed with 2 cloves pressed garlic, 1 tablespoon each fresh, chopped basil, rosemary, and parsley

*If you want to lighten things up a little, you can leave out the cheese and sprinkle to top of the bread with kosher salt and a little freshly ground black pepper.

Preheat oven to 350. Line a baking sheet with aluminum foil.

Slice bread into 1 1/2″ slices, not cutting through to the bottom. Rotate the loaf 90 degrees and slice the bread again every 1 1/2″ so you have 1 1/2″ pieces that are still attached to the bottom of the bread.

Place the loaf on the prepared baking sheet. Gently spread the desired filling into the cracks. Gently stuff the cheese into the cracks (you can just put the cheese going in one direction rather than on all four sides of each piece). Brush a little of the remaining filling on top of the loaf and sprinkle with a little remaining cheese. 

Bake at 350 for 15-20 minutes or until the bread is toasted on top and the cheese is melted. Allow to stand a few minutes before serving.

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