THE BREEZE carries a hickory-smoked aroma from the nearby grill throughout the backyard as the family laughs and catches up in the early summer sunshine. It’s Dad’s day, but any excuse to get together is a welcomed one. Hungry appetites are settled, and hearts are filled with love and appreciation for the one that fixes the broken things and guides us through the rollercoaster of life.
It’s a great occasion to try something new while gathering around traditional summer favorites. A new dessert may become an old favorite. A new recipe for grilling might send new flavors throughout nearby yards, causing neighbors to investigate the source. Or a new salad might be the day’s perfect pairing.
While it’s not what you eat, it’s the company around you. Great food complements any special occasion. GN
Grilled Chipotle Ribs: Submitted by Essie Mills
2 sm. onions, peeled, divided
1 rack pork spareribs, 4 1/2 lbs.
water for garnish
1/2 c. mesquite flavored marinade
1 t. chipotle chili powder
2 T. fesh cilantro, chopped
Quarter 1 onion and chop remaining onion. In a roasting pan over high heat, bring ribs, quartered onion, and enough water to cover ribs to a boil. Reduce heat and simmer for 30 minutes. In a small mixing bowl, combine chopped onion, marinade, chili powder, and cilantro. Heat grill to medium-high. Brush ribs with marinade mixture. Grill for 15 minutes or until thermometer reads 160°, turning once, brushing often.
Summer Salad: Submitted by Cindy Raybern
1 pkg. zesty garlic salad
dressing mix
1 T. red cooking wine
1 cucumber, sliced
1 tomato, sliced
1 red onion, sliced
1 green pepper, sliced
vinegar and oil
Combine salad dressing by directions on package, but substitute 1 T. red cooking wine for water. Add vinegar and oil. Pour over cucumber, tomato, onion, and green pepper, and serve.
