A 4th of July Feast
Courtesy of Sloane Taylor
Friends are coming over on the 4th of July and Studs wanted a cookout with all his favorites. Since I never could refuse a good-looking man, I agreed. Here’s our menu with the recipes I created. I hope you like them.
Barbecued Pork Ribs
Hamburgers Sloane Style
My Mom’s Potato Salad
Baked Beans
Sweet Corn on the Grill
Snazzy Sliced Tomatoes
Ice cold lemonade
Cold beer
Barbecued Pork Ribs
Pork ribs plan 1 slab for 2 people if you make all this food
Beer
Chicken stock
Barbeque sauce – Sweet Baby Ray’s is my favorite
Preheat oven to 325°F
Place ribs in a pan and in a single layer. Pour in about a half inch of stock and the same amount of beer. Cover tight and bake 1 – 1½ hours. You want the meat tender but not falling off the bone.
Carefully remove ribs from pan to a cookie sheet. Discard cooking liquid. Spread barbeque sauce over ribs.
Heat grill to medium. Carefully rub vegetable or olive oil onto the grates. Lay ribs on grate and grill 10-15 minutes turning at least once and basting with sauce.
Hamburgers Sloane Style
Ground chuck about ¼ pound per adult
Ground sirloin about ¼ per two adults
Worcestershire Sauce 1 dash per adult
1 egg per 1 ½ pounds meat
chives snipped, fresh or jarred
Beat egg lightly in a small bowl. Combine the meat, Worcestershire Sauce, and handful of chives into a mixing bowl. When the mixture is well combined, break off clumps of the meat and form balls. Set them onto waxed paper, then cover with another sheet of waxed paper. Use a cake plate or large soup bowl to press the meat into a patty the thickness you like. Refrigerate until ready to grill.
On medium heat, cook patties until they are done to your preference. Be sure to turn only once.
Use any type roll that suits your fancy. Dress the burgers with ketchup, mustard, lettuce, onion, and tomato. You can also add cheese for the topping. If you do, then lay it over the burger a minute or two before the end of the cooking time.
My Mom’s Potato Salad
1 red potato per person
1 hardboiled egg for every 2-3 potatoes
one stalk celery for every 5 potatoes chopped small
½ med onion for every 5 potatoes chopped small
Pepper
Mayonnaise – NO substitutes
Boil the potatoes in their jackets until just fork tender. Remove from pot as they are done and allow to cool. Scrape the skins off. Slice in half widthwise then lengthwise. Slice into the bite size pieces.
While the potatoes are cooking, lay the eggs in a saucepan, cover with water, and place a lid on the pan. Bring to a boil, then shut off the heat and allow to sit on the burner for 7 minutes. Cut into quarters, then slice. Set aside covered with plastic wrap or a paper towel to eliminate drying out.
Combine celery and onion in a large bowl. Grind in a healthy amount of fresh pepper. Stir in several large spoonfuls of mayonnaise. You have to gauge by the number of potatoes you use. Mix well.
Add the potatoes, two at a time and mix well. Continue until all the potatoes are added. Check the salad for dryness. It should be moist but not swimming in mayo. Add mayo as needed. Add the sliced eggs and stir again. Cover and refrigerate until ready to serve.
Baked Beans
1 small can Bush’s Honey Baked Beans
1 small can Bush’s Homestyle Baked Beans
2 tbsp. dried mustard
2 tbsp. maple syrup - optional
2 strips bacon
Preheat oven to 325°.
Pour beans into a metal loaf pan or oven safe dish. Stir in mustard and syrup. Lay bacon strips on top. Bake in the center of the oven uncovered for 45 minutes or until desired consistency.
To cook on the grill:
Heat grill to medium.
Prepare as above, then place pan on top rack. Cook about 45 minutes or until desired consistency.
To serve – discard bacon.
Sweet Corn on the Grill
1 ear fresh corn per person – do not remove husk
Water
Butter or margarine
Salt
Pour cool water into a container large enough to hold the sweet corn. Soak corn still in its husk at least 1 hour, but no more than 2 hours.
Set grill on medium high. Remove corn from the water and lay the ears on the grill. Roast until the husk is brown on that side, then turn and repeat the process. Total cooking time is about 20 – 25 minutes.
To serve - peel back the husks. Roll the ears in butter or margarine, then sprinkle on a touch of salt, and enjoy!
Snazzy Sliced Tomatoes
1 tomato per two people
Red wine vinegar
Garlic powder or fresh garlic minced
Fresh or dried chives
Prepare this dish about an hour or so before serving.
Slice tomatoes ½” thick and arrange on a serving plate.
Drizzle vinegar over the tomatoes, then dust with garlic powder or fresh garlic. Sprinkle plenty of chives across the top.
Set on the counter away from sun or heat to flavor through.
Now after teasing your taste buds how about a quick trip to the balmy French Riviera to tempt some of your other senses with my new five book series?
Naughty Ladies of Nice is a deliciously steamy erotic series with a touch of humor and intrigue.
Pour yourself a cool glass of your favorite beverage, perhaps a tall Perrier or a crisp Chardonnay, and let your summer sizzle with
French Tart,
French Delight,
French Twist,
French Kiss, and
French Tickler.
Here’s a little about
FRENCH Tart, Book One. For a spicy excerpt, please click
HERE.
Bon Appétit...
Satisfy
all your cravings at cooking school.
Determined to prove herself and shed her party girl image, Donatienne Dubois pins her hopes on the exclusive cooking school in Nice, France. One by one her expectations are shattered by a foul-mouthed parrot, a bogus Michelin chef, and a headmistress with a heart of tungsten steel. Doni's lifesaver is a bad boy hunk too hot not to handle.
Mark Anderson is incognito and hating every minute. To pose as a student while keeping tabs on a rich wild child is his version of hell, until he partners with the dish of Crème Brule good enough to eat.
Class takes on a whole new meaning as Doni and Mark heat up the kitchen when they discover honey has better uses than sweetening tea.
Sloane Taylor believes humor and sex are healthy aspects of our everyday lives and carries that philosophy into her books. All her stories are set in Europe where the men are all male and the North American women they encounter are both feminine and strong. They also bring more than lust to their men’s lives.
Learn more about
Sloane Taylor on her
website, and of course her
blog for easy recipes. Stay connected on
Facebook and
Twitter.
.jpg)
