Tempura Vegetables with Miso Sweet Soy and Harissa Mayonnaise

Tempura for Vegetables

Zucchini
Asparagus
Bell Peppers
Portobello Mushrooms
Onion

2 cp. All purpose flour
1 ½ cp. Corn Starch
1 Tb. Granulated Garlic
1 Tb. Granulated Onion
2 tsp Cayenne
1 Tb. Smoked Paprika
1 Tb. Black Pepper
1 Tb. Salt
2 Tb. Sugar
1 Ea. Egg
1 ½ to 3 Cups Sparkling Water (Use until desired consistency is met)

½ Cp. Buttermilk

Preferred oil for frying at 350 degrees

Combine dry ingredients into a bowl and mix with a whisk until combined thoroughly. Reserve ½ cup for coating vegetables.

In a bowl add 1 ½ cups sparkling water and 1 egg, stir in dry ingredients mixing until combined.  Adjust thickness if desired with remaining sparkling water.  Reserve for battering vegetables.

Toss cut vegetables in buttermilk, add to dry flour blend for coating and then into tempura batter.

Deep fry at 350 degrees until golden brown.   

Harissa Mayonnaise Dip

½ Cp. Mayonnaise
4 Tb. Harissa Paste
4 Tb. Marinated Sundried Tomatoes
1 Tb. Lemon Juice fresh squeeze
½ tsp. Lemon Zest Minced

Combine ingredients into a blender and puree until smooth, reserve for service with tempura.

Miso Sweet Soy Dip

4 Tb. Apple Cider Vinegar
4 Tb. Soy Sauce
1 Tb. Miso Paste
2 tsp. Orange Juice Concentrate
1 tsp. Ginger
2 tsp. Minced Garlic
2 Tb. Minced Green Onion
4 Tb. Honey

Combine ingredients into blender and blend until combined, reserve for service with tempura.

St. Louis Style Ribs by John Newman

Rib Rub

• 2 Cups Kosher Salt

• 3 Tbs Paprika

• 3 Tbs Cayenne

• 2 Tbs Cumin

• 3 Tbs Corriander

• 1 Cup Brown Sugar

• 4 Bay Leafs

• 4 Tbs Crushed Garlic

• 3 Tbs White Pepper

• 3 Tbs Black Pepper

Mix all ingredients in a mixing bowl very well. Season four slabs of ribs with rub and refrigerate for twelve hours. 

Place ribs in a roasting pan and cover them with beef stock. Wrap roasting pan with foil and place in a 325 degree oven for 4-6 hours. (until ribs are "falling off the bone" tender)

BBQ Sauce

• 1 gal Ketchup
• 1  diced Red Onion
• 1 cup Finely Chopped Garlic
• 4 Tbs Paprika
• 4 Tbs Cayenne
• 4 Bay Leafs
• 1 1/2 cups Molasses
• 1/2 cup Rice Vinegar
• 1 1/2 Apple Cider Vinegar
• 1/2 cup Pine Apple Juice
• 2 cups Brown Sugar
• Salt & Pepper to taste

Place all ingredients in a sauce pot & simmer for one hour.  Stir often (you don't want the sugar to burn)

To Serve: Brush BBQ on ribs and Broil them in oven till BBQ starts to caramelize.    

Fried Green Tomato BLT

Fried Green Tomato BLT

6 ea. Green Tomato (1/2 inch cut)
4 Tb. Buttermilk
1 ea. Egg
4 Tb. Flour
1 Cp. Panko bread crumbs
1 tsp Salt
1 tsp. Pepper
4 Tb. Canola oil

6 slices Bacon (Preferred brand) Cook to desired consistency

6 leafs Iceberg lettuce

Herbed spread

2 Tb. Mayonnaise
1 tsp. Parsley (Minced)
1 Tb. basil (Minced)
1 tsp. Chive (Minced)
3 ea. Walnuts (chopped)
1 Tb, olive oil
1 clove garlic
2 Tb. Parmesan
Salt and pepper to taste

For the tomatoes combine buttermilk, salt and pepper and egg in bowl and wisk.  Dredge Tomatoes in flour egg and then in panko bread crumbs and set aside for frying.

Heat oil in a skillet on medium high heat, cook breaded tomatoes until golden brown on both side and reserve for sandwich.

To assemble: toast bun, slather with herbed mayonnaise on both side of but, add iceberg lettuce, fried tomato and bacon and enjoy.

Herbed mayonnaise: Combine herbs, walnuts and garlic with mayonnaise in a food chopper. Mix on low speed slowly adding olive oil and parmesan cheese.  Adjust seasoning as needed.