According to my friend Lea, today is National Rib Day but we one-upped her and had them for dinner last night only because we're type A personalities and have to be on time (or early). Just kidding - it was a pure coincidence. I swear.
Speaking of being one-upped, our wonderful new home town one-upped everybody as well and celebrated Independance Day a day early - an incredible show is was too. Their fireworks display is set off on a spit directly across the Bay from our back yard, so we had incredible front row center seats without having to leave our property. It was amazing! Sorry, no photo's because we were simply gobsmacked by the whole thing.
Anyway about dinner, I can't give you any hints about the St. Louis style side ribs Big Guy whipped up because he keeps it all a secret. All I know is that he puts a mysterious dry rub on them 24 hours before they hit the Weber and an hour later they're moist, tender and beautifully seasoned with a "kick ass" also secret barbecue sauce.
Fair warning though ...I can tell you about my contribution to the feast although my recollections may or may not be colored by a rather large Fuzzy Navel to say nothing of the hot buttered bourbon enjoyed while watching the fireworks....and you believed me when I said I was "gobsmacked"? Uh, ya!
Incredibly creamy subtley spiced and bacon enriched, I could have made this sidedish with fresh corn but the frugalist in me refused to pay the price they were asking so I made it from frozen corn instead. No matter though, because what it means is we can enjoy this creation 365 days a year which wouldn't be a bad idea in Big Guy's book. He loves the stuff.
Creamed Corn with Jalapenos, Cheese & Bacon an original from JBug’s Kitchen Antics
3 slices bacon, cut into thin pieces
3 tablespoons butter
1/2 medium onion, finely chopped
1 large jalapeno pepper, seeds & membrane removed, chopped
3 cups frozen corn
1 cup heavy cream
1/2 cup shredded cheese (I used Mexican Cheese Mix)
Salt & course ground black pepper & hot sauce to taste
In a large skillet, cook bacon until crisp. Remove and set aside leaving fat in pan. Add butter and when melted add onion and jalapeno. Saute over medium heat, stirring constantly until onion is transparent. Add corn and toss to coat then cover and cook for 5 minutes, stirring occasionally. Remove lid and cook another 2 minutes, stirring often. Add cream and cook until mixture comes to a boil and thickens. Add shredded cheese, season with salt, pepper and hot sauce. Serve immediately. Makes 4 to 6 servings.
Two year's ago - Chili with an OK Twist
Three year's ago - Chili Dogs, Fireworks and Hot Buttered Booze
Four year's ago - Tequila Shrimp in Tacos