Marinated Gigante Beans.

 

Marinated Gigante Beans

These marinated gigante beans are a delicious appetizer or lunch! Olive oil, sun-dried tomatoes, lemon, garlic, and herbs infuse them with savory flavor. This recipe is an easy, delicious kitchen staple. 

Gigante beans are Greek giant white beans with a delicious creamy texture. In this recipe, I marinate them in olive oil with sun-dried tomatoes, lemon, and herbs to infuse them with tangy, savory flavor. 

Ingredients:

3 cups cooked gigante beans, drained and rinsed

½ cup extra-virgin olive oil, plus more as needed
¼ cup fresh lemon juice
¼ cup chopped fresh parsley
¼ cup chopped sun-dried tomatoes, preferably oil-packed
2 garlic cloves, chopped
1 teaspoon lemon zest
1 teaspoon sea salt
Pinch red pepper flakes
Freshly ground black pepper

Directions:

In a large bowl, stir together the cooked gigante beans, olive oil, lemon juice, parsley, sun-dried tomatoes, garlic, lemon zest, salt, red pepper flakes, and several grinds of pepper. Add more olive oil as needed to coat the beans well.

Cover and refrigerate for at least 2 hours and preferably overnight. Season to taste and serve.

Store in an airtight container in the refrigerator for up to 5 days.

St. Louis Smoked Blackberry Ribs

A James Beard Award Winning Recipe:

Blackberry Glazed Smoked St. Louis Style Ribs

Chris Lilly shares his award-winning recipe for the most flavorful and succulent ribs in the world.
Ingredients
Ribs:
2 tablespoons dark brown sugar
2 tablespoons paprika
1 tablespoon garlic salt
1 1/2 teaspoons onion salt
1 1/2 teaspoons chile powder
3/4 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon oregano
1/4 teaspoon cumin
2 slabs St. Louis-cut spareribs, back membrane removed
1 cup pineapple juice
1 1/2 teaspoons balsamic vinegar
1 1/2 teaspoons minced garlic
Big Bob’s Blackberry Barbeque Sauce:
1 1/2 cup Big Bob Gibson Championship Red Sauce (or other favorite barbeque sauce)
1/4 cup honey
1/4 cup blackberry jam

Directions:
Preheat an outdoor grill (preferably charcoal) to 250ºF. Mix together the brown sugar, paprika, garlic salt, onion salt, chili powder, black pepper, cayenne, oregano, and cumin. Reserve 1 tablespoon for later use. Generously apply rub to the front and back of both slabs of ribs, pressing firmly to make sure all the rub adheres. Cook ribs meat-side 
up on the grill away from direct flames for 2 1/2 hours.

Mix together the pineapple juice, reserved dry rub, balsamic vinegar, and garlic. Transfer ribs from the grill to large double-aluminum foil squares and pour the liquid seasoning over each slab. Tightly wrap and seal the aluminum foil around the ribs and place back on the grill for another hour.

Combine the barbeque sauce, honey, and blackberry jam. Remove ribs from grill, unwrap, and discard foil. Brush the barbeque sauce on both sides and return ribs to the grill until the sauce caramelizes, about 15 minutes.                                                                  Yield  8 servings

Fennel Salad

Fennel Salad

Ingredients:

2 pounds fennel bulbs

1/4 cup plus 2 tablespoons good olive oil

1/4 cup freshly squeezed orange juice

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 cup freshly grated Parmesan cheese

Directions:

Cut the fronds from the fennel bulbs and reserve some of the feathery leaves for later.  Cut each bulb in half and remove the core with a sharp knife.  Slice each half crosswise making half-rounds 1/4 to 1/8 inch thick.

Heat 2 tablespoons of olive oil in a large saute pan.  Add the fennel slices and saute for 2 to 3 minutes over medium heat, until translucent and slightly cooked but still al dente.  Transfer the fennel to a bowl and set aside

Meanwhile whisk the orange juice, salt, and pepper together in a small bowl.  While whisking slowly add 1/4 cup olive oil and pour over cooked fennel.  Add the parmesan cheese and 2 tablespoons chopped reserved fennel leaves and season to taste.  Serve at room temperature.