By | Pocono Profoods
How about a perfect outdoor-grilling, flavors wafting, to-die-for delicious, Labor Day meal? Culinary Specialist and Marketing Coordinator Kara Snyder of Pocono ProFoods recently held an onsite class (filled to the brim with over 30 attendees) on cooking an easy and fantastic holiday weekend meal. Not only was the demo a huge success, but the “students” added a full summertime meal to their repertoires!
The Market at Pocono ProFoods is open to the public from Wednesday to Friday, 10 a.m. – 4 p.m. and Saturdays from 9 a.m. -12 noon. For information on purchasing fresh fruits and veggies, fresh and frozen meats and seafood, and other top-quality selections, visit www.poconoprofoods.com and click on “The Market” or call (570) 517-7743.
For information on upcoming demos and other special events at Pocono ProFoods, visit www.poconoprofoods.com.
Bucket of BBQ Ribs
Yield: 4 servings
4 ea. baby back ribs
2 c Sweet Baby Ray’s Barbecue Sauce
1 1/3 c A&W Root Beer
1 T cumin
1 T paprika
1 T granulated onion
1 T granulated garlic
1 T chili powder
1 T brown sugar
2 T kosher salt
1 T paprika
1 T cayenne pepper
1 T black pepper
1. Combine seasonings. Take the mixture and rub it over the ribs.
2. Place ribs in a pan, with enough water to fill about ¼ of the way, and cover with foil.
3. Cook for approximately 5 hours at 200˚ F, until tender.
4. While ribs are cooking, combine BBQ sauce and root beer, and whisk until completely combined.
5. When ribs are done, put on the grill, baste with sauce and mark both sides.
6. Cut into 2-3 bone segments and serve in a bucket.
Melon Caprese Salad
Yield: 8-10 servings
1 cantaloupe, seeded & chopped or shaped into little balls (about 2 cups)
1/2 small seedless watermelon, chopped or shaped into little balls (about 2 cups)
12 ounces fresh mozzarella balls
1/3 cup fresh mint leaves, torn
2 T extra virgin olive oil
1/4 t black pepper
1 pinch of kosher salt
1 T balsamic glaze
1. Mix together watermelon and cantaloupe in a large colander over a large bowl. Let sit for about 10 minutes to drain extra juice.
2. Add both melons to the bowl.
3. Add mozzarella, mint, olive oil, salt and pepper; toss gently.
4. Finish with a drizzle of balsamic glaze. Serve immediately.
Yield: 8 servings
8 egg yolks
1 1/2 c confectioner’s sugar
1 pinch of salt
1 t vanilla extract
1 T Kahlúa
1 c unsalted butter
2 T cocoa powder
8 oz. bittersweet chocolate
1 c whipped cream
2 c Marshmallow Fluff™
1 1/2 c graham cracker crumbs
1/2 c melted butter
1/4 c sugar
1. Combine the egg yolks with the confectioner’s sugar and whisk until pale yellow.
2. Add the salt, vanilla and Kahlúa, and whisk together.
3. Melt the butter in a saucepan over low heat, then add the cocoa powder and chocolate.
4. Stir occasionally until the chocolate melts and the mixture is smooth.
5. Add the yolk mixture to the chocolate mixture and whisk.
6. Fold in the cream.
7. Pour the mixture into the crust-lined springform pan and chill for 6 hours.
1. Combine the graham cracker crumbs, melted butter and sugar.
2. Pack mixture into a springform pan, completely covering the bottom and sides.
3. Bake at 350˚ F for 20 minutes, until lightly toasted.
4. Chill for 2 hours.
Before serving, top the cake with Marshmallow Fluff™ and blowtorch until charred to taste.