Week 27 Bobby Flay Espresso Ribs, with Zucchini Succotash

Carl

This week was my kind of week it was out there but not enough to be to out there. The ribs were a rub rib so there not lathered with sauce they are in crusted with spice and other delicious morsel (in are case coffee). They also have a Mustard Basting sauce which is very traditional to have (maybe not always mustard vinegar) because the meat retains juices but just to make it that much juicer. We didn't have espresso on are ribs though we had to have decaffeinated coffee cause some people in my family (mom, jamie, and dad) get crazy when even just a little bit of caffeine gets in there blood so imagine espresso....yeah. Secondly we had a nice grilled Succotash that was a little bit hot and defiantly very fresh.

David

This was unique for me. I have never made ribs myself before. And, the ribs that I make, I have never had before. These were ribs that did not have a sweet sauce on them, but a rub. It was very interesting. I did like the juiciness of the ribs with the rub on it. It had a little kick to it. The vegetables were excellent. We ended up forgetting the cheese on them, but they were really good. Bobby Flay has been interesting. His recipes take a little longer to make than Rachel Ray's.

Grilled Zucchini Succotash

3 zucchini halved lengthwise

2T. olive oil

salt

pepper

1 red onion finely chopped

2 garlic cloves minced

1 c. lima beans (frozen and thawed)

2 ears of corn kernel removed

1 c. veggie or chicken stock

1 plum tomato chopped

1 poblano grilled peeled seeded chopped

1 jalapeno done same as poblano

Brush zucchini with oil grill 3-4 min per side flip after grilled dice.

In saucepan heat remaining T. oil cook onion 3-4 min add garlic cook 1 min add Lima beans, corn, and stock and simmer for 5 min. add tomato, chiles, and zucchini cook for 2 min then serve.

With the peppers what we do is over an open flame (stove top or grill turned on high) we char the outside of the pepper and that looses it up plus cooking it a little there adding flavor and removing the skin. When done charring just us a knife or fork to rake the charred skin away.

-Carl