Aunt Joy's BBQ Ribs

My Aunt Joy is the best all-around Chef that I know.  Yes I am showing a little favoritism towards family.

Aunt Joy and her husband Frank Bradbury owned Brads Cafe at 1434 S 700 W  Salt Lake City, Utah from 1959 to 1981, they where well know for their home cooking family style restaurant.  Aunt Joy did not believe in making anything that came out of a box.  From the Beef stew to the fresh baked apple pie.  And my favorite was the chocolate Easter eggs.

She called me with her newest creation  BBQ Ribs that she had made for a big family dinner.

And like most great cooks that I know at least, they never use a recipe so the following is my best shot at interpreting how she made them.

Salt and Pepper ribs and leave sitting on the cupboard 30-45 min.  Sprinkle "Slide Ridge Honey Wine Vinegar" over the ribs.

Wrap and seal in heavy aluminum foil.  Place in pan & roast in oven 250 degrees for 5 to 6 hours.


Remove form oven and drain fat.  Sprinkle on more Vinegar then your favorite BBQ sauce. 

Either place on grill or put back in oven uncovered at 350 degrees to brown and set sauce.

Take off heat and allow to rest a few minutes before serving.

Lip smacking good!

Thank you Aunt Joy

Mail in your recipes with a chance to win prizes

Just had good customers email in his recipe and I thought we would post it to share with you.  Everyone is more than welcome to email kelli@slideridgehoney.com with your favorite recipes using our Honey or Honey Wine Vinegar, and we will post them.  It would be even better if you sent a photo of you cooking it.  And we will do a monthly drawing with a chance to win prizes.

Seeing as though we are half way through July we will use July and Aug. entry's together.

Here is our first entry for July from Nick:

Hi Kelli,

I made a reduction yesterday with the Honey Wine Vinegar, to drizzle over roasted chicken.

1 C Honey Wine Vinegar
2 sprigs Rosemary, lightly bruised

Put the vinegar and rosemary in a wide, shallow saucepan and reduce by half. when reduced, remove from heat and allow to cool. Drizzle or brush over roast chicken just before serving. Store remaining reduction in a glass container. For future use, warm in a hot water bath.

Thanks Nick sounds so good!

Happy Eating

Apple Pie

What about the pie!  You cant have Ice Cream without PIE!

FOR THE PIE CRUST:
2 1/2 cups flour, sifted
2 tbsp. sugar, plus more for sprinkling
1 tsp. kosher salt
18 tbsp. chilled unsalted butter,
   cut into small pieces
1 egg, lightly beaten

FOR THE FILLING:
6 apples, preferably a mixture of
   Granny Smith and Golden
Delicious, peeled, cored, quartered,
   and cut into 1/8" slices
3/4 cup sugar
3 tbsp. flour
2 tbsp. Honey Wine Vinegar
1 tsp. ground cinnamon
1/4 tsp. kosher salt
1/4 tsp. freshly ground nutmeg

1. Make the crust: Put flour, sugar, and salt into the bowl of a food processor and pulse to combine. Working in 4 batches, add butter and pulse until the flour resembles coarse meal flecked with pea-size pieces of butter. Continue to pulse, sprinkling in a total of 6–8 tbsp. of ice water between pulses, until the dough begins to hold together. Transfer dough to a lightly floured surface, divide in half, and form 2 dough balls. Flatten each dough ball slightly to make a disk. Wrap disks in plastic wrap and refrigerate for 1 hour.

2. Heat oven to 425˚. Roll out each disk of dough on a lightly floured surface into 12" rounds. Fit 1 round of dough into a 9" pie plate; set second round of dough aside.

3. Make the filling: In a large bowl, combine apples, sugar, flour, vinegar, cinnamon, salt, and nutmeg. Transfer filling to the pie plate and use a spoon to distribute evenly. Brush edges of pastry with some of the egg and top with remaining pastry round. Trim edges with a knife and crimp with your fingers. Brush top of pastry with remaining egg and sprinkle with a little sugar. Using a knife, make 4 slits in pastry top and poke with tines of a fork. Transfer pie to oven and bake for 20 minutes. Reduce heat to 350˚ and continue baking until crust is golden brown and a knife inserted into one of the slits slides easily through apples, about 40 minutes more. Transfer to a rack and let cool for 2 hours before serving.

SERVES 8

Honey Lavender Ice Cream

As I sit here at my computer working on this blog, and wishing I could click on a picture and out would pop the food in the photo.  I look over at the weather icon on my desktop and see that it is 85 degrees out side and remembering my brother and sister are out in this heat with a bee suit on moving bees. I think that my next recipe will be a cool treat for them to eat when they get back.

Here is one that caught my eye! How simple yet delicious.

There are so many Great Bloggers out there!  So I am going to introduce you to some of them.

This Recipe come from Culinary Concoctions by Pea Body
http://www.culinaryconcoctionsbypeabody.com/2008/08/26/honey-youve-got-to-taste-this/



Honey Lavender Ice Cream
2 cups heavy cream
1 cup half-and-half
2/3 cup lavender honey(or any honey)
2 tablespoons dried edible lavender flowers(can be ordered through Penzey’s)
2 large eggs
1/8 teaspoon salt
Bring cream, half-and-half, honey, and lavender just to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, then remove pan from heat. Let steep, covered, 30 minutes.
Pour cream mixture through a fine-mesh sieve into a bowl and discard lavender. Return mixture to cleaned saucepan and heat over moderate heat until hot.
Whisk together eggs and salt in a large bowl, then add 1 cup hot cream mixture in a slow stream, whisking. Pour into remaining hot cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175°F on thermometer, about 5 minutes (do not let boil).
Pour custard through sieve into cleaned bowl and cool completely, stirring occasionally. Chill, covered, until cold, at least 3 hours.
Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden.
Adpated from Gourmet Magazine, September 2003

Happy Cool Down!

Rib-Eye Steaks with Chimichurri

So its grilling seasons!  Lets get out there and do some grilling and enjoy the fresh air, blue skies, and maybe invite the a neighbor or two that you have not seen for ever.
Just skip the part that says us a cast iron skillet and light the grill.

1 packed cup fresh flat-leaf parsley leaves
3⁄4 packed cup fresh cilantro leaves
1⁄4 packed cup fresh oregano leaves
1⁄4 cup Honey Wine Vinegar
6 cloves garlic
1⁄2 jalapeño, stemmed
Salt and freshly ground white pepper
1⁄2 cup plus 2 tbsp. extra-virgin olive oil
4  1 1⁄2"-thick rib-eye steaks (about 2 1⁄2 lbs. total)

1. In a food processor, combine the parsley, cilantro, oregano, vinegar, garlic, jalapeño, 2 tsp. salt, and 1⁄2 tsp. pepper. While pulsing the food processor, drizzle in 1⁄2 cup of the oil until the mixture becomes a creamy yet slightly coarse sauce. Transfer the chimichurri sauce to a bowl and set aside.

2. Season the steaks all over with salt and pepper. Heat 1 tbsp. oil in a large cast-iron skillet over high heat just until oil begins to smoke. Add 2 steaks and cook, flipping once, until well browned on both sides and medium rare, 8–10 minutes total. Transfer cooked steaks to a large plate, cover loosely with foil, and set aside in a warm spot. Repeat process with remaining oil and steaks. Serve steak with the chimichurri sauce.

SERVES 4

Recipe slightly modified from Saveur.com

Ambrosia with Honey Wine Vinegar Reduction 

1 ripe pineapple

4-5 navel oranges

2 cups shredded sweetened coconut

1/2 cup Honey Wine Vinegar

Trim off top, bottom, and skin of the pineapple.  Quarter lengthwise and trim off woody core from each piece.  Cut pineapple crosswise into 1/4"-thick pieces and put into a large glass bowl along with any pineapple juices.

Trim off rind and white pith from oranges.  Cut out orange segments, remove seeds, and halve segments crosswise.  Add oranges to bowl with pineapple and any orange juices.

Add coconut an gently toss together.  Cover and refrigerate for at least 2 hours or up to 8 hours.  Serve chilled.

In a small sauce pan, bring the Honey Wine Vinegar to a full boil for 3 min on High.  Let cool.  Drizzle over fruit when ready to serve.

Serves 8

Recipe slightly modified from Saveur.com

Back to Blogging

So I have had a lot of comments that there is not enough recipes for Slide Ride products.  And you are right.
The Slide Ridge Family has been very busy taking care of our little bee's making sure they are happy and content as we put them back into their summer apiaries. Spring has been very long and cold for the little bees.

Now that summer has finally arrived they are very happy and out buzzing around collecting all the natural sweetness from mother nature for everyone to enjoy.

As for Dalton, he has decided to take the summer off from the kitchen and play out in the dirt with his dump trucks, tractor, and scoops (aka backhoe).
So that said I (the mother of Dalton) have made a firm commitment to add more recipes and may be little here and there about the happening of Slide Ridge and what we are up to.