The perfect summertime heat!
I love fire. I love it when the flames lap around anything I grill. In fact, when I used to cook Maui Ribs, I would burn pounds and pounds of them until they became a beautiful charred mess. Unfortunately, the chewy, chunky bites of blackened meat were pretty hard to eat. So, last year when I got my really cool Traeger smoking-style grill (to replace my 17-year-old gas Weber,) I learned a new way to cook.
With indirect hot heat you can make beautiful, grill-marked ribs without burning a one. Last Saturday, I pulled out some frozen Maui Ribs from the freezer in the morning, and by dinner time we were eating them - perfectly cooked, easy to chew, and so flavorful. Though I miss the flames, the taste can't be beat. These Maui Ribs are a real summertime treat!
Praised nationally, Rick from A&J Meats obtained the original Maui Rib recipe long ago when visiting the famous Azeka's Ribs and Snack Shop on Maui. It has been a mainstay at his butcher shop ever since.
About the cut of ribs:
The short plate is the portion of the steer just below the rib primal - ribeye steaks and prime rib area - and it is the source of "short ribs." These are rectangular sandwiches of richly flavored meat and bone, interlaced with just the right amount of fat. Short ribs are taken from the sixth through tenth ribs. They're typically cut into portions about 3 inches thick across three bones, and they are usually slowly braised or barbecued low and slow.
But this traditional cut is too big to cook on a grill and emerge tender. So, these Maui Ribs have been cut thin - 1/4 to 3/8-inch thick - and marinated, resulting in an unbelievably juicy and flavorful grilling experience. This, of course, is the appeal of Maui Ribs. In simplest terms, it means more meat and less fat. (These are not plate short ribs.)
A few notes:
The ribs come from Northwest-grown beef that are grass fed, and hormone and anti-biotic free.
The photo above is of me grilling maui ribs on a gas grill last 4th of July.
The ribs I cooked last Saturday were some of the leftovers that did not get cooked that day. They have been in the freezer since then.
Today I am eating yesterday's rib leftovers that I reheated to eat while I write. They're still good and tasty!
CANCELLED
The Susan Herrmann Loomis Store Event |
When: Saturday, July 31: 6:00 pm to 9:00 pm
Where: At our retail store: 1425 Elliott Ave West, Seattle, WA (98119)
We regret to inform you that the Susan Herrmann Loomis event has been cancelled due to a scheduling conflict.
We apologize for the inconvenience. All tickets purchased will be reimbursed.
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Picked-at-their-peak Reed Avocados from Herman Ranch |
We received an update from Peter along with some early samples, and the Reeds are well on their way to being as fabulous as last year! These Reed Avocados are creamy, rich, and the freshest tasting Avocado on the planet, in our humble opinion. It's still a little early in the season; they are still growing in size, flavor, and oil content.
Reserve yours today. We won't ship until Peter and Bonnie say they're ready and ripe! The late warm summer winds of California will determine the exact mid to late August ship date.
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This Week's Recipes
With summer's bounty in full swing, fresh and healthy is the theme of the week. Whole grains, fish high in omega-3 fatty acids, fresh fruits and berries, and fresh vegetables harvested from the garden. Here are a few great summer eating ideas.
Grilled Avocado with Blueberry Mango Salsa: Perfect for summer grilling. Easy to make, and takes full advantage of both fresh avocados, and fresh blueberries. It's a perfect appetizer while you're warming up the grill for your Sockeye Salmon. The avocados and mangos may not be local, but they are seasonal – and now is the time to get them.
Whole Sockeye Salmon with Garlic & Preserved Lemon Salsa: This is a great way to go if you want to take the plunge and grill a whole salmon, as Sockeye Salmon are smaller and more manageable than their King cousins. It also makes for a beautiful and dramatic presentation. This is the only dish in the bunch that is not made in advance, although you can prep the salmon beforehand.
This recipe originally appeared in Edible Seattle Magazine last year. H&G (Head & Guts) Whole Sockeye Salmon from Yakutat Alaska is available now.
Farro Spezzato Salad:
Quick and easy, and full of whole grain goodness. Make it in advance, and chill overnight.
Beets with Goat Cheese & Walnuts: Perfect complement to your Farro Spezzato Salad. This dish is easy to make, beautiful on the plate, and just plain delicious. Beets can be prepared the day beforehand and dressed and stored in the fridge overnight. Then mix with walnuts and cheese just before serving.
Fruit Sorbet: Although this recipe is written as a pluot sorbet recipe, it can be easy adapted for any of the great summer berries or stone fruits, such as blueberries or cherries.
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