Boardash: Marinated Cocktail Ribs, Shrimp Scampi, and Bing Cherries in Red Wine Sauce

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Recipes: ArcaMax Chef

For You
Friday October 2, 2009

Appetizer -- Marinated Cocktail Ribs
Main Course -- Shrimp Scampi
Dessert -- Bing Cherries in Red Wine Sauce
Grocery List
Tales from the ArcaMax Chef

We hope y'all enjoy this menu that serves 6 to 8.

Appetizer -- Marinated Cocktail Ribs

3 cups dry red wine
1 and one half cups soy sauce
One half cup fresh mint leaves
4 cloves garlic, minced
1 sweet onion, chopped
One half cup plum sauce
3 pounds lean pork ribs, cut into 2 inch pieces
Salt and pepper to taste
Cornstarch

Combine first six ingredients in a large pan and heat to just boiling, stirring frequently. Cover, reduce heat and simmer for 15 minutes. Make this sauce in advance to allow it to cool before using it as marinade. Marinate the ribs in the sauce overnight. Place ribs on foil lined cookie sheet and sprinkle with salt and pepper and cornstarch. Bake ribs in 400 degree oven for about 25 minutes or until fully cooked. Serve with sweet and sour sauce for dipping.

The Skinny: If you cannot tolerate red wine, use unsweetened grape juice instead.

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Main Course -- Shrimp Scampi

One third cup olive oil
4 cloves minced garlic
Two thirds cup butter
2 pounds peeled and deveined large shrimp
One half tsp. crushed red pepper
One third cup dry white wine
Fresh parsley for garnish
1 pound cooked angel hair pasta
One quarter cup fresh grated Parmesan cheese

Saute garlic in olive oil. Add butter and stir until melted. Add shrimp and cook until they start to turn pink. Add red pepper and wine and simmer for a couple of minutes. Serve over hot angel hair pasta and sprinkle with parsley and Parmesan cheese

The Skinny: If you cannot tolerate white wine use apple cider instead.

Sweet Onion Pie

1 frozen deep dish pie shell, thawed
1 Tbsp olive oil
2 large sweet onions, thinly sliced
1 cup fresh sliced mushrooms
1 cup whipping cream
3 large eggs
1 Tbsp. fresh thyme, chopped
Salt and pepper to taste
Pinch of ground nutmeg

Heat oil in a large skillet and saute onions and mushrooms until tender. Meanwhile stir together whipping cream, eggs, fresh thyme, salt and pepper and nutmeg. Pour onion mixture into egg mixture and stir well. Pour mixture into deep dish pie shell and bake at 350 degrees for about 45 minutes.

The Skinny: Use unsweetened evaporated milk or fat free Half and Half in place of the cream and your favorite egg substitute.

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Dessert -- Bing Cherries in Red Wine Sauce

2 cups dry red wine
1 cup sugar
1 tsp. ground cinnamon
One half tsp. ground cloves
1 Tbsp. grated lemon zest
2 pounds Bing cherries

Combine wine, sugar, cinnamon, cloves and lemon zest in a saucepan and simmer until sugar melts. Place cherries in a baking dish and pour wine sauce over the cherries. Bake for 25 - 30 minutes. Serve over vanilla ice cream, or frozen yogurt. You may use canned cherries if you cannot find fresh. If using canned cherries then just lessen the cooking time by about 10 minutes.

The Skinny: If you cannot tolerate red wine, use unsweetened grape juice instead. You can also use your favorite sugar substitute.

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Grocery List

5 cups dry red wine
1 and one half cups soy sauce
One half cup fresh mint leaves
8 cloves garlic
3 sweet onions
One half cup plum sauce
3 pounds lean pork ribs, cut into 2 inch pieces
Cornstarch
One third cup and 1 Tbsp. olive oil
Two thirds cup butter
2 pounds peeled and deveined large shrimp
One half tsp. crushed red pepper
One third cup dry white wine
Fresh parsley for garnish
1 pound cooked angel hair pasta
One quarter cup fresh grated Parmesan cheese
1 frozen deep dish pie shell, thawed
1 cup fresh sliced mushrooms
1 cup whipping cream
3 large eggs
1 Tbsp. fresh thyme, chopped
Pinch of ground nutmeg
1 cup sugar
1 tsp. ground cinnamon
One half tsp. ground cloves
1 Tbsp. grated lemon zest
2 pounds Bing cherries

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Tales from the ArcaMax Chef

The beach trip was an eye-opening experience in how much help young-uns can be around the house. When we went to the store, the kids unloaded the groceries. When it was time to clean up after dinner, the kids rinsed of the dishes and put them in the dish washer. When it was time to leave, the kids packed up all their stuff, cleaned up the rooms in which they had been staying and generally did whatever was necessary to get out of the beach house and head home.

There was no grumbling or complaining and the work got done much quicker than if the kids had not been helping ... even if we had to do a few "do-overs" now and then. Also, the "do-overs" were to be expected ... after all, the kids were not well trained in helping out and it was a learning experience for us all.

I vowed to keep the pressure on at home once the beach trip was over. The Jungle Boys were going to earn their stay at the house and I was planning big things when we got back. Summer would be starting soon and there was yard work to do and a deck that needed some paint. Big changes were in store.

Oh ... I almost forgot to let y'all know that the Millionaire-Want-A-Be (MWAB) was able to make it down to the beach. He arrived two days after us ... after all the supplies were unpacked and put away. He stayed for a few days and then left one evening to go back to his place ... the night before we started cleaning up the house to go home.

Some things never change.

God Bless America.

Enjoy!