Sunday, July 7, 2013

Cornmeal Veggie Gratin

1/2 cup chopped fresh basil
2 garlic cloves - minced
salt & pepper
3 sliced zucchini (about 1/4 inch thick)
1 medium onion - halved and thinly sliced
2 cups cherry tomatoes - halved
extra virgin olive oil
1/2 cup shredded parmesan cheese
1/2 cup cornmeal

Heat oven to 375 and coat a 6 cup glass or ceramic casserole with non-stick cooking spray. Combine basil and garlic in a small bowl.

Layer one-third each of the zucchini, tomatoes and onion in dish; sprinkle with one-third of the basil mixture and top generously with salt and pepper and a drizzle of olive oil. Repeat 2 more times for a total of 3 layers.

Combine the cheese and cornmeal and about 2 TBSP of olive oil, stirring until evenly moist. Sprinkle over Gratin.

Bake 40 to 45 minutes or until zucchini is tender.

Thursday, July 4, 2013

Country Style Pork Rib Rub

Hot and sweet and my new favorite rub!

2 TBSP brown sugar
2 TBSP salt
2 tsp ancho chili powder
2 tsp chili powder
1 tsp cumin
1 tsp garlic powder
1/2 tsp onion powder
1 tsp paprika
1/2 tsp cayenne
1 tsp black pepper

Combine all ingredients. Place pork ribs in a sealable plastic bag and coat with seasonings. Let marinate in the fridge at least 4 hours - I let mine sit all day.
Cook as desired.