No Bake Lobster Mac and Cheese
By Acclaimed Chef G. Garvin
• 1lb. cooked elbow macaroni
• 2lbs. shelled lobster meat
• 8 oz. smoked cheddar, shredded
• 8 oz. sharp cheddar, shredded
• 2 ½ cups milk
• 8 oz. Velveeta, cubed
• 2 ½ cups half-and-half
• ½ tsp. kosher salt, plus more to taste
• Pinch of garlic salt
• Pinch of pepper
Cook macaroni noodles according to directions on package. Reserve 2 tbsp. of each cheese until end. Combine half-and-half, milk, ½ tsp. kosher salt, garlic salt and pepper in large pot over medium-high heat. Bring to low boil and whisk in Velveeta until melted. Gradually whisk in smoked cheddar, sharp cheddar and mild cheese, stir to make creamy. Season lobster with salt and pepper, then sauté until opaque then remove from heat. Mix macaroni into cheese sauce and season with kosher salt. Fold in sautéed lobster, pour into dish and top with reserved cheese from before. Contains: dairy, gluten, shellfish
Kansas City-Style Ribs
From Taste of Home
• 1-1/3 cups packed brown sugar
2 teaspoons each garlic powder, onion powder
and smoked paprika
1-1/4 teaspoons each ground cumin, coarsely ground pepper and cayenne pepper
• 12 bone-in country-style pork ribs (about 7 pounds)
• 2 tablespoons canola oil
• 1 medium onion, finely chopped
• 1 cup tomato sauce
• 1/3 cup dark brown sugar
• 1/4 cup ketchup
• 1/4 cup molasses
• 1 tablespoon apple cider vinegar
• 2 teaspoons Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon ground mustard
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
In a small bowl, mix brown sugar and seasonings; sprinkle over ribs. Refrigerate, covered, at least 1 hour.
For sauce, in a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender, 5-6 minutes. Stir in remaining ingredients; bring to a boil, stirring occasionally. Remove from heat.
Wrap ribs in a large piece of heavy-duty foil; seal edges of foil. Grill, covered, over indirect medium heat until ribs are tender, 1-1/4 to 1-3/4 hours.
Carefully remove ribs from foil. Place ribs over direct medium heat; baste with some of the sauce. Grill, covered, until browned, 8-10 minutes, turning and basting occasionally with remaining sauce.
**Tip: Ask your butcher for well-marbled country-style ribs to ensure they stay beautifully moist during this longer cook time. Leaner cuts tend to dry out.
By Chef Kevin Belton
• 2 cups pecans, chopped, divided
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 1⁄2 teaspoons ground cinnamon
• 1⁄2 teaspoon allspice
• 1⁄2 teaspoon kosher salt
• 2 cups mashed bananas
• Cream Cheese Frosting
• 16 ounces cream cheese, softened
• 3⁄4 cup butter, softened
• 5 cups powdered sugar
Makes 12 servings
• 1 (8-ounce) can crushed pineapple, drained
• 3 large eggs, room temperature
• 2⁄3 cup vegetable oil
• 1 cup packed dark brown sugar
• 3⁄4 cup sugar
• 2 teaspoons vanilla extract
• 1 tablespoon milk
• 1⁄8 teaspoon salt, plus more to taste
Preheat oven to 300 degrees. Spread pecans onto a baking pan lined with parchment paper. Toast for 8 minutes. Remove from the oven. Turn oven up to 350 degrees then grease and lightly flour 3 (9-inch) cake pans.
Whisk the flour, baking soda, cinnamon, allspice, and salt together in a large bowl. Combine the bananas, pineapple, eggs, oil, brown sugar, sugar, and vanilla in a medium bowl. Pour wet ingredients into dry ingredients and stir until completely combined. Fold in 1 1/2 cups toasted pecans.
Spread batter evenly between the prepared cake pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking.
Remove cakes from the oven and allow to cool completely in the pans set on a wire rack. Once completely cooled, remove cakes from pans and level the tops off so they are flat.
To make frosting, use a hand or stand mixer to beat the cream cheese and butter together in a large bowl until smooth and creamy. Add powdered sugar, vanilla, milk, and salt. Beat on low speed for 30 seconds then switch to high speed and beat for 2 minutes. Taste. Add more salt if needed.
Place 1 cake layer on a cake stand or serving plate. Evenly cover the top with frosting. Top with second layer and evenly cover the top with frosting. Finish with the third cake layer and spread the remaining frosting all over the top and sides. Garnish with remaining toasted pecans. Refrigerate for at least 30 minutes before slicing or else the cake may fall apart as you cut.
Blackberry Virgin Mojito
Classic mojitos are always refreshing with fresh mint and fruit. This non-alcoholic version is still every bit as refreshing with an easy mint simple syrup and fresh blackberries. It will have you dreaming of care free summer days. The simple syrup will make more than you need, but you can keep it refrigerated for 1 week and save it for another use like in homemade lemonade.
INGREDIENTS FOR MINT SYRUP
• 1/2 c. packed fresh mint leaves
• 1 c. granulated sugar
• 1 c. water
INGREDIENTS FOR MOJITO
• 1 c. blackberries
• 1 tsp. granulated sugar
• 1/2 c. lime juice
• 2 (12-oz.) cans seltzer
• Fresh mint, for garnish
1. In a small pot using a wooden spoon or using a mortar and pestle, crush mint leaves. Add sugar and water and bring to a boil over medium heat, stirring to dissolve sugar. Let boil 3 minutes. Let cool to room temperature, then strain out mint leaves, pressing with a wooden spoon to help release all liquid.
2. In a small bowl, add blackberries and sugar, and using a wooden spoon, crush blackberries until broken down.
3. Divide blackberries between 4 glasses and add 2 tablespoons simple syrup and 2 tablespoons lime juice to each glass. Fill glasses with ice and top off with seltzer, then garnish with mint.