My first question is usually: What are we eating? My second question is: What am I making?! Sometimes it's the other way around, but the topic is pretty much always food.
The 4th of July is the same as any holiday to me: an excuse to feast. Preferably with friends, in the sun, with a game or two. The way I see it, we could easily just rename all holidays "feast day".
So what are we eating this Forth of July? Some fall-off the bone, slow-roasted ribs with Fiery Chipotle-Peach Barbecue Sauce (a sweet barbecue sauce that doesn't call for added sugar? Yes please!):
A side of refreshing Sugar Snap Pea, Radish, and Golden Beet Slaw in a Lemon-Sesame Vinaigrette:
Warm Kabocha Squash Salad with Roasted Red Peppers, Cilantro, and Toasted Cumin "Crema" (dairy-free!):
A homemade Lacto-fermented Sauerkraut, and a Berry and Mint Margarita Bar. (Sorry, no pictures!) Our friend Tami (who is an amazing chef) brought the perfect fruit salad for dessert.
...Not that we ate too much or anything.
Lip-Smackin' Extra-Sticky Fiery Chipotle Peach Ribs
1 full rack of country-style pork ribs
Smokey Spice Rub:
1 teaspoon smoked salt
2 tablespoon chili powder
1 teaspoon cumin seed
2 teaspoon smoked paprika
1 teaspoon black pepper
2 tablespoon coconut sugar
1/2 teaspoon yellow mustard seeds
Fiery Chipotle Peach BBQ Sauce:
1 six-ounce can tomato paste
2 ripe yellow peaches
1/4 cup Chipotle Peppers in Adobo sauce (About 4 peppers. Add more if you're really into heat.) (You can usually find these in the Mexican isle of the grocery store. They come in a can.)
1/4 teaspoon cayenne
3 tablespoon apple cider vinegar
2 teaspoon mustard
1 teaspoon smoked paprika
1 teaspoon Worchestershire sauce
1 garlic clove
1 teaspoon salt
1. Prepare your spice rub.
2. Remove the silver skin, or the thin piece of white film on the bone-side, from the ribs. (A combination of pulling with my fingers and separating the silver skin from the meat with knife works for me).
3. Rub the ribs down with the spice rub, and wrap the ribs, meaty-side down, loosely in tin foil. Place in fridge to marinade for at least 2 hours. Make sure the seams of your foil are tight and secure, so that you do not lose any juices. Here, "loosely" refers to how closely the foil packet should fit to the ribs.
4. Preheat oven to 300°F. Place ribs, in their foil packets, on a rimmed pan, and put them in the oven for 2.5 hours.
5. Remove ribs from the oven. Fire up the grill. Open the foil packets, and generously rub the ribs with Fiery Chipotle Peach BBQ Sauce. Place the ribs on the hot grill long enough to crisp up the outsides.
6. Remove from heat, slice apart between the bones, and serve with extra sauce for dipping!
Snap Pea, Radish, Golden Beet Slaw:
1 bunch radishes
1 bunch golden beets (or 3 medium-sized beets)
2 to 3 cups sugar snap peas
2 tablespoon lemon juice
1 tablespoon apple cider vinegar
1 tablespoon extra virgin olive oil
1 tablespoon sesame oil
1 garlic clove, minced
1 teaspoon honey
Red chili flakes to garnish
1. Remove the radish greens and beet greens from the root part of the vegetable, and thoroughly wash the roots.
2. Wash the snap peas and trim the ends. Juillienne the radishes, beets, and snap peas. Place in salad bowl.
3. For dressing, combine ingredients and whisk or shake until fully combined.
4. Toss salad with dressing and a pinch of red chili flakes. Garnish with more red chili flakes, and serve.
Warm Kabocha Squash Salad with Roasted Red Peppers, Cilantro & Toasted Cumin "Crema"
1 kabocha squash, seeds removed, peeled
1 red bell pepper
1 tablespoon avocado oil
1 garlic clove,
1/3 cup cilantro
1 tablespoon cumin seeds
2 tablespoons almonds
2 tablespoons water
Dash smoked paprika
1. Preheat oven to 300°F*. *The temperature is so low because this way you can cook the squash and ribs at the same time. If I were only going to make the squash, I'd pump up the heat to 400°F or even 450°F and cut the cook time in half.
2. Cut the squash into similar sized cubes, about 1-in each. Cut the bell pepper in half, removing the stem and the seeds. Mince the garlic. Place all three items in a large bowl, and drizzle with avocado oil. Toss the ingredients until they are coated in oil, adding salt to your tastes as you go.
3. Spread everything out on a sheet pan and place in oven for 2 hours (see note about temperature and time in step 1!)
4. While the squash cooks, toast the cumin seeds over low heat in a dry pan. Once they are fragrant, grind them. Add the ground cumin, almonds, and water to a high-power blender, and blend until creamy.
5. Once the squash is done cooking, remove it from the oven. Mince the cilantro. Chop the roasted peppers into small pieces, and too it with the cooked squash and cilantro. Fold in the almond-cumin cream.
6. Sprinkle with smoked paprika and serve warm!