Labor Day has come to signify the unofficial end of summer. Celebrated on the first Monday in September, it was established as a national holiday in 1894. It was intended to honor the contributions of American workers, those caught up in difficult working conditions brought on by the Industrial Revolution.
As we join to observe the season’s finale, again most-probably in small outdoor gatherings, let’s focus on dishes that can for the most part be prepared in advance. Less labor without sacrificing flavor.
Yes, the barbecue plays its part in the do-ahead scheme. The sweet-tangy country-style ribs are marinated the day before the event. As does fixing and refrigerating of a corn-spiked pilaf that can be microwaved just prior to serving. And for dessert, a make-ahead English Summer Pudding deliciously showcases fresh berries.
Sweet and Tangy Grilled Country-Style Pork Ribs
I’m a longtime fan of grilled bone-in baby back ribs and spareribs. So enamored, I seldom venture to the part of the meat counter that showcases the diverse-looking assortment of country-style pork ribs. Those countrified slabs look more like thick elongated chops, often displaying both light and dark meat, plus a varied amount of marbling. They are strips cut from the region where the loin meets either the blade or shoulder. Some have bones, others don’t.
I found out that they are quick to grill and have very rich flavor. If you like, include a big green salad with loads of raw veggies in the menu.
Serves: 4 to 6
INGREDIENTS
4 teaspoons packed brown sugar (1 tablespoon plus 1 teaspoon)
1 tablespoon kosher salt
1 tablespoon chili powder
1/8 teaspoon cayenne pepper
4 pounds bone-in country-style pork ribs, trimmed
1/2 cup your favorite barbecue sauce, plus extra for serving (may use bottled sauce such as Bull’s-Eye Original Barbecue Sauce)
PROCEDURE
1. Combine sugar, salt, chili powder, and cayenne in bowl. Rub mixture all over ribs. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
2a. For a charcoal grill: Open bottom vent halfway. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot, about 5 minutes.
2b. For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burners to maintain grill temperature around 350 degrees.
3. Clean and oil cooking grate. Place ribs on hotter side of grill. Cover and cook until well browned on both sides, 4 to 7 minutes total. Move ribs to cooler side of grill and brush with 1/4 cup sauce. Cover and cook for 6 minutes. Flip ribs and brush with remaining 1/4 cup sauce. Cover and continue to cook until pork registers 150 degrees, 6 to 11 minutes longer. Transfer ribs to serving platter, tent with aluminum foil, and let rest for 10 minutes. Serve, passing extra sauce separately.
Source: “Cook’s Illustrated, September & October 2015” (Cook’s Illustrated, $6.95)
Corn and Leek Pilaf
The versatility of pilaf makes it a welcome dish in a cook’s repertoire. Because it can be supplemented with a wide variety of vegetables, it’s a delicious way to use up produce that you have on hand. Diced carrots and celery; slivers of fresh fennel and diced zucchini; diced bell peppers and green onions; thinly sliced green beans and green peas.
One of my favorite pilaf add-ons are corn kernels and sliced leeks. (Note that if you’re adding dense veggies, such as carrots, those beauties will need to be added 3 or 4 minutes after the broth is added.)
When entertaining, I make pilaf ahead of time, and then cool and refrigerate it. Reheat it in the microwave before serving it. Lovely.
Yield: 6 to 8 servings
INGREDIENTS
1 large leek or 2 small leeks, white and light green portion
2 tablespoons butter
2 tablespoons vegetable oil, canola oil or grapeseed oil
1 1/2 cups long-grained rice
3 cups broth, chicken or vegetable
3/4 cup corn kernels, fresh or frozen
Salt and freshly ground pepper to taste
Optional: Chopped fresh basil or parsley, to taste
PROCEDURE
1. Quarter leek(s) lengthwise and cut into thin crosswise slices. Place in bowl of cold water and squish them around to remove any sand or grit. Drain and pat dry; set aside.
2. In a large saucepan, heat butter and oil on medium-high heat. Add rice and cook, stirring a couple of times, for 1 minute. Add leek(s) and cook, stirring occasionally, until rice turns light golden brown. Add broth and bring to boil. Cover with tight lid and reduce heat to maintain a simmer. Simmer 13 minutes. Add corn, cover and cook 4 minutes or until all broth is gone. Remove cover.
3. Add salt, pepper and, if using, chopped fresh herbs. Toss; taste and adjust as needed.
English Summer Pudding
English Summer Pudding, a scrumptious make-ahead dessert, is a personal favorite. Sliced bread soaks overnight with a mix of fresh berries that have been cooked briefly with sugar to release their bountiful juices. Serve it sliced and drizzled with heavy whipping cream or topped with lightly sweetened whipped cream.
Yield: 6 to 8 servings
INGREDIENTS
1/2 cup granulated sugar
Juice of 1/2 lemon, about 4 teaspoons
6 cups berries (I like a mix of raspberries, blueberries and blackberries)
Optional: 1 tablespoon Kirsch
About 1/2 loaf best quality sliced white sandwich bread, crust removed, see cook’s notes
For serving: heavy whipping cream (or lightly sweetened whipped cream
Cook’s notes: I use Trader Joe’s Gourmet White Bread. I use a slightly larger loaf pan and it works fine.
PROCEDURE
1. In a large saucepan over low heat, melt the sugar with lemon juice until sugar has dissolved. Stir in berries. Gently simmer for about 5 minutes over medium heat, stirring every so often with a light touch, until berries are soft but still many are still whole. Add the Kirsch if using, then remove pan from heat and set aside.
2. Line an 8 1/2-by-4 1/2-inch loaf pan or 1-quart bowl with plastic wrap, then layer pieces of bread in it, overlapping the slices slightly to prevent gaps. Save some bread for the top.
3. Pour the berries and their juices into the bread lined pan. Top with the reserved bread slices. Cover pan tightly with more plastic wrap and set a heavy weight (such as a couple of cans of tomatoes) on top. If the pan is very full, place it on a rimmed baking sheet to catch any juices. Refrigerate for at least 8 hours or up to 24.
4. To serve, remove pan from refrigerator and unwrap the top of the pudding. Working over the sink, place a large serving plate (with a rim) over the pudding and invert it, giving the vessel a little shake to release the pudding onto plate. Peel away remaining plastic wrap. Cut into slices and serve immediately drizzled with cream.
Source: Adapted from Alexandra Stafford’s cookbook, “Bread Toast Crumbs” (Clarkson Potter, $30)
Have a cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com
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