As the snow and freezing temperatures subside, we yearn for baseball, fishing and going to the cabin as we enjoy the one week of spring before the
humid summer hits. For me it is lighting the charcoal and cooking up a meal on the glowing coals.
This idea also resonates with my neighbors as they too see the snow is gone while they pull their Weber’s out of the garage and look at me as to say
“spring has arrived-bring it on fat boy!”
I smell the aromas of dripping meat hitting the coals while the smoke wafts into my yard simulating the symbolic dropping of the gauntlet.
To my left I have chicken marinated in olive oil and lemon pepper, and to my right they are grilling hamburgers with BBQ sauce.
Nice try, but this is no place for rookies. I am about to grill up something that would make Bobby Flay weep into his Serrano peppers.
In my pantry and refrigerator I gather my war chest:
a rack of baby back ribs, green scallions and a garlic bulb, fresh pineapple, black bean paste, angel hair pasta, sesame oil and teriyaki glaze.
They have picked the field of battle-I will establish the terms of their surrender.
And so it begins.
1 rack of baby back ribs (raw)
1 battle of teriyaki glaze
Place the ribs in a shallow baking dish after removing the connective tissue from the back.
Pour ½ the bottle of teriyaki glaze over the meat and cover liberally with both sides.
Add a small amount of water to the bottom of the pan and cover with wax paper and then foil.
Place in a pre-heated oven (350 degrees) for about 2 hours.
This can be done before you light the coals. If you are cooking with gas then you need to become a man and buy a charcoal grill.
Cavemen did not cook with gas. When the ribs are cooked, take them out and put them on the grill and finish them off by adding more of the glaze as they cook.
The glaze will caramelize and get a bit crispy with the meat-but that is a good thing.
Asian Angel Hair Salad
1 box Angel Hair Pasta
2 Tbl black bean paste
1 Tbl chopped fresh garlic
2 Tbl sesame oil
½ cup diced scallions
Cook pasta according to instructions.
Rinse, cool and place in large bowl. Add the sesame oil, garlic, black bean paste and scallions.
Mix well and refrigerate. This can all be done while the ribs are cooking in the oven.
Cut up fresh pineapple.
Serve and enjoy!!
And like Grant at Appomattox, be gracious and humble as they lay down their spatulas in defeat