[cookie sheet]

Labor Day 2017

 Carolina Ribs

10 Pounds


10 lbs. pork ribs                   

2 teaspoons salt

2 teaspoons pepper

1 tablespoon crushed red peppers          

16 oz white wine vinegar  

8 oz water                 

5 oz onions, diced

3 garlic cloves, minced

4 oz green bell pepper, chopped

16 oz diced tomatoes                     

4 oz Tabasco sauce                       

10 oz brown sugar              

2 oz lemon juice


Combine the salt, pepper and red pepper flakes.

Rub this mixture over both sides of the ribs, coating them well.

Place the ribs in a large pot and add the vinegar and water.

Cover and refrigerate overnight.    

Preheat oven to 350 degrees.          

Uncover the ribs and bake, covered, for 45 min.

Remove the ribs from the liquid and place on a sheet pan presentation side up .

Bake in the oven for an additional 15 minutes or until the internal temperature reaches 145 degrees.

Prepare the sauce by pureeing the onions, garlic, bell peppers and tomatoes in a blender.

Pour this mixture into a sauce pan and add the remaining ingredients.

Simmer the sauce over low heat until it thickens, approximately 15-20 minutes.

Brush the sauce over the ribs and serve hot. 

    Red Lobster’s Maple-Glazed Salmon
New Age Soul Food Style
Serves 4
4 (6 oz.) salmon fillets
¼ cup olive oil
½ teaspoon sea salt
1 teaspoon coarsely ground black pepper
1 cup maple cherry glaze
   Maple Cherry Glaze
2 cups Grade A pure maple syrup
2 tablespoons soy sauce
½ cup orange juice
¼ cup chopped dried cherries
Juice of ½ lemon

    Maple Cherry Glaze:
Combine syrup, soy sauce, orange juice and cherries in small sauce pot over medium heat.
Squeeze juice from half lemon in mixture and stir well.  Cook over medium low heat 20 – 30 minutes then remove from heat and let cool.
Once glaze has cooled, cover and refrigerate until chilled.
Remove glaze from refrigerator and bring to room temperature before using on grilled fish or chicken.

Brush salmon with olive oil and season with salt and pepper.
Place salmon on grill and grill approximately 5 minutes, then carefully flip over.
Baste with maple cherry glaze, and continue to cook approximately 5 more minutes.
Place fillets on individual plates and top the other side with the maple cherry glaze.

This glaze can also be used on chicken, fish, shrimp, scallops, beef and pork.

The Hamburger
Yields 12  
4 ounce Burgers
3 lbs ground beef or turkey1
1 tablespoon Worcestershire sauce
2 teaspoons sea salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon black pepper
1 teaspoon crushed red chili peppers – optional
1 large bell pepper, diced
1 medium onion, diced
2 tablespoons garlic, minced


Mix all ingredients thoroughly.
Divide the meat into 4 ounce portions.
Form each portion loosely into a 3/4-inch-thick burger. 
Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over.
Brush the burgers with oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey.
Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare or until the desired degree of doneness is reached.
Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
1 Addseasoning to ground turkey 24 hours prior to cooking
 Dirty Rice –  for the New Age
8 Servings

Traditionally Cajun dirty rice is made with chicken liver or gizzards.  We are going to take the dirt out of the rice and clean it up a little with ground turkey.

1 pound ground turkey1
½ teaspoon salt
1 tablespoon Worcestershire sauce
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon crushed red chili peppers
½ teaspoon oregano
2 tablespoons grapeseed oil
1 cup onions, chopped
1 cup celery, chopped
½ cup bell pepper, chopped
8 garlic cloves, chopped
2 cups rice, rinsed, drained
1 tablespoon tomato paste
4 cups vegetable broth
2 teaspoons salt
1 teaspoon thyme
½ – 1 teaspoon cayenne pepper
2 bay leaves, large
¼ cup freshly chopped parsley

Place turkey in a bowl and season with salt, Worcestershire sauce, granulated garlic, onion, chili peppers and oregano, mix thoroughly, cover and refrigerate overnight.   
In a large heavy sauté pan or pot, heat the oil over medium-high heat. Add the turkey and cook, stirring, until the meat is browned.
Add the onions, celery, bell peppers, garlic, rice and tomato paste continue sautéing until all ingredients are well combined.   
Add the vegetable broth, salt, thyme, cayenne pepper and bay leaves; scrape the bottom of the pan to loosen any browned bits.
Bring to a boil, then lower the heat to the lowest setting and simmer for 16 minutes or according to the directions on the rice package.
Once cooking period has ended, remove pot from the heat and let rice sit covered 10 minutes. 

Remove bay leaves, add parsley and fluff with a fork prior to serving.

1 Vegetarians use (tvp) textured vegetable protein or vegetables crumbles


 Bleu Ribbon Potato Salad
6 – 8 Servings
3 pounds red potatoes cut into 1” dice
1 bay leaf
2 tablespoons white wine vinegar
1 teaspoon salt
1 teaspoon pepper
2 stalks celery, chopped
1 medium red onion, chopped
½ bunch parsley, coarsely chopped
6 ounces gorgonzola cheese
¼ cup vegan mayo
¼ cup fat free sour cream

Wash potatoes and scrub with a vegetable brush, cut off any bad spots or blemishes, but do not peel. Cut potatoes into 1” dice.
Place potatoes and bay leaf in a pot of cold water and bring to a boil.  Boil until potatoes are just fork tender about 13 minutes. 
Thoroughly drain potatoes, discard bay leaf and place potatoes in a bowl. 
While potatoes are still hot, season them with salt and pepper then mix in the white wine vinegar.
Spread potatoes out to cool on a sheet pan [cookie sheet] and let them sit for about 15 minutes on the counter before placing them in the refrigerator. Let potatoes cool in refrigerator uncovered for 30 minutes. 
Once potatoes have cooled down, add in all vegetables and mix thoroughly then add the cheese, mayo and cream and mix thoroughly.
Cover, return to the refrigerator until salad is cold.

Grilled Eggplant with an Asian Flare
4 Servings

2 eggplants, sliced, lengthwise
¼ cup tamari  or soy sauce*
1 orange, juiced
1 lemon, juiced
1 tablespoon toasted sesame oil
1 tablespoon grapeseed oil
3 cloves garlic finely minced
½ teaspoon crushed red chili peppers
1 teaspoon onion powder
½ teaspoon ground ginger

Preheat grill
Place eggplant in a large shallow baking dish.
Mix together all other ingredients in a small bowl.
Pour the marinade over the eggplant and let marinate at room temperature for 1 hour.  Grill on each side for 3 minutes, basting occasionally with the remaining marinade. 

*Look for a soy sauce that is “traditionally made”. Also, it’s important to find one that doesn’t have artificial colors or flavors, including caramel coloring. Many supermarkets and Asian groceries now offer these additive-free varieties; natural food stores also are a very good source for them 

 Grilled Corn
Serves 6
½ cup extra virgin olive oil
1 teaspoon lemon juice
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon crushed red chili peppers
6 ears of corn in the husk

Whisk together olive oil, lemon juice and seasonings and sit aside to spread on corn once it’s done. 

Purchase fresh corn on the cob. When you pick out your corn, be sure to partially peel back the husk and silk so that you can be sure you’re getting a good ear.
Remove as much of the corn silk as possible without removing the husk. Excess silk will burn while the corn is on the grill.
Soak the corn in water for 15 to 20 minutes. This will ensure that you can cook the corn for a long enough time without it burning.
Take the corn out of the water, and shake off any excess. You want the corn wet, but not dripping.
Close the silk back around the corn and place the corn on the grill and then close the lid.
A gas grill should be on medium heat. If you’re using a charcoal grill, make sure the coals are no longer flaming.
Turn the corn every 10 minutes, you want the corn to be evenly cooked and browned on all sides.
When the corn husk is charred and nearly black, your corn is done.
Remove the corn from the grill and carefully remove the husk and remaining corn silk. While the corn is still hot, use a pastry brush and brush each ear of corn with the olive oil spread.

 Field Greens Salad
6 – 8 servings
1 ½ pounds salad greens
1 cup mandarin oranges
½ cup blue cheese, crumbled
1 cup pecans halves
¼ cup Balsamic Vinaigrette dressing

In a large bowl, toss the salad greens, oranges, blue cheese and pecans.
Just prior to serving, add the dressing and toss until thoroughly mixed.   Do not saturate greens with dressing ¼ cup is sufficient to moisten and flavor the salad.

Strawberry Mango Salsa

Yields 2 cups


1 pint strawberries

1 large mango

¾ cup chopped fresh cilantro (one small bunch)

¼ red onion, minced

1 whole jalapeno, minced (seeds removed if you prefer less heat)

juice of 2 limes

1 tablespoon maple syrup


Chop up the strawberries and mango into very small bits.

Place in a bowl with the cilantro, minced red onion and minced jalapeno.

Add maple syrup and lime juice and stir well.


6 Servings

1 cup water
1 cup sugar
8 oranges
1 lemon
5 cups water

Mix 1 cup of water and 1 cup of sugar in a sauce pan over medium heat until the sugar has dissolved.  Set aside and let it cool.
Squeeze the lemon and oranges into a pitcher add the water and the cooled syrup (sugar water).  Refrigerate and let cool.
Serve over ice.

More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2017/09/labor-day-2017.html.