We did it!

We did it. We really did it. It was touch and go there for a while and I didn't think we were ever going to be able to claim a victory but finally...after hard work and a collaborative effort by the big guy and yours truly we can finally claim we won a round. We actually filled David up! It took us from just after 12:00 noon until about 7:30 PM, but we can finally say unequivocally - the deed is done.

The big guy gave a rib cookin' lesson yesterday that was really just an excuse to entertain some great friends, drink beer and laze away the afternoon under our covered portale (back patio). Believe you me with the temperature pushing mid 90's and a sometimes not so gentle hot breeze blowing, it was a long lovely beer drinkin' grub eatin' time.

It started just after noon with bowls of this cool Tortellini Salad. I mean, after all rib cookin' is grueling work and requires lots of carbs for energy and fortification. Truthfully, something had to balance all the beer the guys were going to be drinking all afternoon. I've shared this particular recipe with you before so I'll just provide a link and you can go right to it. It's pretty darn easy to whip up and yesterday's version combined Buitoni's two tone cheese tortellini with artichoke hearts, red onion, broccoli florets, roasted red peppers, kalamata olives, cherry tomatoes and parmesan cheese dressed with Kraft's Sundried Tomato vinaigrette. Along with some white chocolate chip, cranberry pecan cookies we called it lunch which provided enough fuel to keep the guys going for a little while...but only just. 

After my return from an emergency beer run, I noticed they were looking extremely low key and lacking in energy. In need of some fortification, on came a couple of munchies. I whipped up a quick salsa that is fast becoming a house favorite, courtesy of John Conley's Salsa Brava Cocina. Made from roasted tomatoes, jalapenos, a couple of serrano peppers from our container garden, sweet onions, a can of pineapple chunks including juice and some fresh cilantro of course, this salsa is just about the best there is!

Complimented with a side of Chili Con Queso, the basket of goodies was met with smiles, the "creeeek" of the cooler lid and the sound of popping beer caps. Download Chili Con Queso

The Chili Con Queso is one of those quick and easy microwave dips that's just a combination of Velveeta cheese, salsa, green chilies, pimientos, garlic, cayenne, cumin and red pepper flakes. It takes about 5 minutes to cook and all of 5 seconds to devour. I think they liked it! LOL

Course I had to fortify them with a platter of poppers too. The jalapenos were huge and you know I couldn't pass up the opportunity to show off the oven baked version we enjoyed a week ago. The big guy loved them but David - well David couldn't decide for sure and in his uncertainty, he had more'n 10. I thought, JUSTICE! We're gonna' pull this off after all.

During all of this action, the guys were making trips to the barbecue to check on the rib progress. Whitney and Erica arrived to assist, supervise and chaperone the beer drinkin' buddies ...oh excuse me, I mean the barbecue chefs. Finally, when the heat (beer) got to be too much, we all moved inside to the air conditioned coolness and round two - dinner of course.

You know the big guy's not going to divulge his rib cooking secrets except to his beer drinking buddy so we can't go there; however, I will tell you the ribs were tender and juicy as always with a perfect smoke ring provided by the long, slow 6 hour cooking and the alder wood we import from Oregon courtesy of the big guy's hunting partner. 

Accompanied by corn on the cob and a basket of fresh Angel biscuits that we've also bragged about here before, it was quite the feast. Oh, I'd better not forget to mention we also had a Marinated Asparagus Salad that is also a re-post from last year. This beauty is chock full of asparagus, marinated mushrooms, red onions, gouda cheese and strips of lovely salty prosciutto all in a red wine vinegar Dijon dressing.

Throughout dinner I noticed not one sign of David's appetite being sated. I was getting a little worried that I'd run out of food and somehow have to come up with an emergency side dish, more meat or heaven forbid - MORE BEER. But we forged on, cleared the table and presented dessert.

Tremendously difficult to find here in the desert, rhubarb can actually be found in Tucson at Sprouts right now. Believe you me, I've been buying it every week for the last 3 so I can stash some in the freezer. The tart, rosy colored stalks were combined with some raspberries and strawberries for this utterly sublime Rhuberry Pie. Personally, I happen to prefer raspberries with rhubarb above all else - the color is incredible and flavor amazing AND the sweet raspberries really balance the tartness of the rhubarb without having to add a lot of additional sugar. Download Rhuberry Pie

Unfortunately that's when it happened! The big guy's serving up the pie and David said quietly with a huge sigh - "I'll take a pass on the pie...oh but I will have some ice cream."

Can you imagine passing up a piece of pie for store bought vanilla ice cream? Uh, uh - me neither!

We had such a wonderful day, full of laughs and fun and we really hated to see it all end. I'm sure you cookin' lovers will join me when I say - I can't stress enough how worthwhile it is to cook for someone with such a great appetite. There's only one thing that ticks us off and that is David's fit as a fiddle - no spare tires, love handles or other signs of over indulgence. So - what's with that?

 

Comments

[Mags]

Wow.. what a spread you put out there for the day! We finally had a nice day here and saw sunshine and temps in the 70's so hubby made his famous chicken wings and there was some beer drinking going on here too!

[Nanan]

Great story - love cooking for happy eaters!! It sounds like you sure had some happy eaters at your house!! Lots of good food and lovely weather - nice!

Sounds like David is blessed with good genetics!

[June]

Mags - so glad you had some great beer drinkin' weather too and as for hubby's wings - can't wait to try 'em. When can we come over?

Lea - good genetics and YOUTH! It was such a fun day.

[tom]

I don't think it would be a stretch to say that day, your place...was the best ticket in town! And your pie--wow! June, you have some serious kitchen skills.

[June]

Thanks Tom - I'd say the same of you. Imagine that pie with your Rhubarb ice cream? HOLY COW!

[Tom]

I keep revisiting this post because I like to pine over not living next door to you. What a perfect feast, a food celebration!

[June]

What a pair we are - and I envy all YOUR neighbors. LOL