Coconut Curry Veggie Kebabs
Summer veggies just got a a hint of heat with this sweet coconut curry aioli squeeze from Terrapin Ridge.
From The Kitchen
Hot Pepper Bacon Glazed Short Ribs
These incredibly tender, juicy bone-in short ribs are cooked low and slow in the oven and then finished on the grill where they are charred and basted with our sweet-and-spicy Terrapin Ridge Farms' Hot Pepper Bacon Grill & Wing Squeeze. Ask your butcher for bone-in english-cut short ribs. We like to buy them in 2- to 3-rib sections, but you can also use single rib pieces. Just start checking your ribs a little earlier as they will cook faster in the oven. Serve these lacquered ribs with your favorite barbecue sides like mac-and-cheese, coleslaw, pickles, and squishy rolls for mopping up the addictive sauce.
Ingredients
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6 pounds bone-in, English-cut short ribs, sectioned into 2-to 3-rib pieces and excess fat removed
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1 Tablespoon dry mustard
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1 Tablespoon paprika
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Kosher salt and pepper
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¾ teaspoon cayenne pepper
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Oil for the grill
Directions
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In a small bowl, mix the spices with 1½ tablespoons of salt and 1 teaspoon of pepper. Generously season the ribs all over with spice rub. Let sit at room temperature for 1 hour.
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Preheat the oven to 300°F.
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Transfer the ribs to a 9-by-13-inch baking dish meat side up—they should fit snugly.
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Cover tightly with aluminum foil and bake until tender but not falling apart, 2 to 3 hours. Keep covered with foil and let rest for at least 1 hour.
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At this point, the ribs can be refrigerated if you’re making them in advance. (See the make ahead note below).
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Heat a grill to HIGH (450°F) and oil the grate.
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Grill the short ribs, basting with the Hot Pepper Bacon Grill and Wing Sauce and turning frequently, until lacquered and charred in places and heated through, 7 to 10 minutes.
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Transfer to a cutting board and let rest for at least 10 minutes. Cut between the ribs to separate.
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Cut between the ribs to separate. Transfer to a platter and serve with any remaining sauce, mac-and-cheese, coleslaw, rolls, and pickles, if desired.
MAKE AHEAD: Ribs can be baked up to 3 days in advance. Cold ribs hold together better on the grill, just let sit at room temperature 1 hour before grilling.
*can also use beef stock (instead of juices from baking) with Hot Pepper Bacon Grill & Wing Squeeze*
Author:
Julia Heffelfinger
Blueberry Bourbon & Pecan Pork Roast
Note: Please use a seasoned cast iron skillet when making this recipe.
Enjoy!
Hot Truffle Macaroni & Cheese
Ingredients
- 4 cup dried elbow macaroni or cavatappi pasta
- 1 egg
- 1/4 cup salted butter
- 1/4 cup all-purpose flour
- 1 1/2 cup whole milk
- 2 teaspoons dry mustard
- 1-pound grated cheese: cheddar, Colby jack, Fontina and Gruyere are all good choices
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon ground black pepper
- 2 tablespoons Terrapin Ridge Farms Truffle Hot Sauce, plus more for topping
Directions
- Cook the macaroni until slightly al dente, it should be slightly firm. Drain.
- In a small bowl, beat the egg.
- In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium low heat, cooking the roux for five minutes.
- Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg. Whisk together until smooth. Pour the egg mixture into the sauce, whisking constantly. Stir until smooth add the cheese and stir to melt.
- Whisking constantly, pour in the milk, add the mustard and truffle hot sauce. Whisk until smooth. Cook for five minutes until very thick. Reduce the heat to low. Add the salt and pepper. Pour in the drained cooked macaroni and stir to combine.
- Serve immediately or pour into a buttered baking dish top with extra cheese. Bake at 350° for 20 to 25 minutes, or until bubbly and golden on top. Top with drizzles of Terrapin Ridge Farms Truffle Hot Sauce. Enjoy!
Grilled Lamb Kebabs with Coconut Curry Aioli
INGREDIENTS:
11⁄2 boneless lamb shoulder, cut into 1-inch pieces
1⁄3 cup Terrapin Ridge Farms Coconut-Curry Aioli, plus more for drizzling
salt and pepper
Canola oil, for greasing
1 large red onion, cut into 8 wedges through the root
4 naan or pita
Sliced tomatoes, Persian cucumber, and tender green herbs, such as mint, dill and parsley, for serving
DIRECTIONS
In a large resealable plastic bag, coat the lamb with the 1⁄3 cup of aioli. Season with salt and pepper. Refrigerate for at least 2 hours and up to overnight. Let sit at room temperature for 30 minutes before cooking.
If using wooden skewers, submerge them in water in a large baking dish. Let soak for at least 1 hour; drain. Thread the lamb onto 6 to 8 skewers, giving your meat a little space so it browns evenly.
Preheat a grill to medium-high (350-400°F), indirect cooking (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off) and oil the grate. Grill the skewers over direct heat, turning every minute or so, until browned and beginning to char in spots, about 4 minutes. Move to the cooler side of the grill and continue to grill until the lamb is medium-rare within, about 4 minutes more. Meanwhile, grill the red onion, turning occasionally, until tender and nicely charred, about 10 minutes. Transfer the lamb skewers and red onion to a platter and cover with foil. Grill the naan until beginning to char and is soft and pliable, 2 to 3 minutes.
Arrange the skewers, naan, and red onion on a large platter. Drizzle the lamb with more Coconut-Curry Aioli.
Add sliced tomato, Persian cucumber, herbs, and lemon wedges to the platter. Season the tomatoes and cucumbers with salt and pepper. Serve right away, letting people assemble their own wraps.
Strawberry Fig Streusel Bars
Ingredients:
- 1 1/3 C Unsalted butter, melted and cooled to warm
- 1 C Packed light brown sugar
- 2 each Large egg yolks
- ¾ tsp. Salt
- ¾ jar Terrapin Ridge Farms Strawberry Fig Jam
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3 C All-purpose flour (use Bobs Red Mill 1-to-1 Flour for GF*)
Directions:
- Line a 13X9 inch baking pan with foil, allowing ends to create an overhanging edge for easy removal.
- In a large bowl, stir together butter and ¾ cup of the brown sugar until just combined. Stir in egg yolks and salt until smooth. Stir in flour to make stiff dough.
- Transfer about 2 cups of the dough to the prepared pan saving the rest for the streusel crumble. With your hands, press mixture evenly into the bottom of the pan. Prick dough all over with a fork.
- Refrigerate prepared pan for 30 minutes until dough is firm.
- Preheat oven to 325 degrees. Remove from refrigerator and bake crust for 20 minutes, until crust begins to set but is not brown at all on the edges.
- Remove from oven and increase oven to 350 degrees.
- Spread Strawberry Fig Jam filling evenly over hot crust.
- Crumble streusel over filling. Bake 20-25 minutes, until streusel is golden and set.
- Allow pan to cool 1-2 hours. When bottom of pan is cool, carefully lift from pan using foil overhang and transfer to a cutting board. Remove from foil lining with a metal spatula and using a pizza cutter or serrated knife cut into squares.
*Gluten Free Bars just need a 1-to-1 or cup for cup option.
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