Dinner with Raj & Jenny

We had our friends Raj Bhandari & Jenny over for dinner last night and this is what we made. It was a perfect evening eating a yummy dinner out on the deck with the boys and friends! It was topped off with Gigi's cupcakes (brought by Raj & Jenny) and Alex's orange chocolate port.

My version adapted from

Sweet-and-Smoky Baby Back Ribs with Bourbon Barbecue Sauce

Bon Appétit  | July 2000

by Steve Raichlen

Ingredients

• 6 Country Style Ribs
• 1/2-3/4 cup bourbon

• 1.5 tablespoons coarse salt
• 1.5 tablespoons (packed) dark brown sugar
• 1.5 tablespoons paprika
• 1 tablespoons ground black pepper
• .5 tablespoon garlic powder
• .5 teaspoon ground cumin 
• Preparation Arrange ribs in large roasting pan. Pour bourbon over. Chill 30 minutes, turning ribs often. Pour off and discard bourbon.Whisk salt and next 5 ingredients in medium bowl. Sprinkle spice mixture on both sides of ribs. Baked at 250 degrees for 90 minutes then grilled at lowest temperature. Would recommend cooking longer in the oven, but due to time constraints. Could also let them sit with dry rub for an hour then bake then grill if time allowed.
• Bourbon Barbecue Sauce (a couple of my adjustments)
  Bon Appétit  | July 2000
  yield: Makes about 2 1/2 cups
  Ingredients
  • 1 cups ketchup
  • .25 cup mild-flavored molasses
  • 2 tablespoons bourbon
  • 2 tablespoons Dijon mustard
  • 1.5 tablespoons hot pepper sauce
  • 1 tablespoons Worcestershire sauce
  • 1 teaspoons paprika
  • .5 teaspoon garlic powder
  • .5 teaspoon onion powder
  • .5 tablespoon dark brown sugar
  Preparation
  Combine all ingredients in heavy large saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat to medium-low; simmer uncovered until sauce thickens and flavors blend, stirring frequently, about 15 minutes. (Can be made 1 week ahead. Cover; chill.)
  
  
  Amazing black beans adjusted from
  
  Kemp's Black Beans
  Gourmet  | April 2007
  
  
  yield: Makes 8 to 9 cups
  active time: 15 min
  total time: 2 1/4 hr
  Don't be fooled by the short ingredients list; these vegetarian black beans have a surprisingly complex flavor. Since I can't use a meaty bone or... more ›
  Ingredients
  • 1 lb dried black beans (about 2 1/3 cups), picked over and rinsed (but not soaked)
  • 1 medium onion, finely chopped
  • 3 tablespoons olive oil
  • 6 c chicken stock
  • 1 1/2 teaspoons salt
  • 1/4 cup tawny Port
  • 2 tablespoons soy sauce
  • 2 tablespoons balsamic vinegar
  • 1-2 cloves garlic
  • 1 teaspoon cumin 
  • 1/2 teaspoon oregano
  Preparation
  Bring black beans, onion, oil, chicken stockc, and 1/2 teaspoon salt to a boil in a 6- to 8-quart heavy pot, then reduce heat and simmer, covered, until beans are tender, 1 1/2 to 2 hours (depending on age of beans). Thin to desired consistency with additional water. Stir in Sherry and remaining teaspoon salt, then soy sauce and vinegar to taste (start with 1 tablespoon each), and simmer, uncovered, stirring occasionally, 5 minutes. 
  
  
  Due to time I used two cans of black beans, rinsed them, added a cup or two of chicken stock and the rest of the ingredients minus the oil. Cooked it down. Served topped with Greek yogurt. 
  
  
  
  
  Kendall's Zucchini Cornbread Casserole
  
  2 cups shredded zucchini (squeezed to drain)
  2 cups shredded yellow squash (squeezed to drain)
  1 small onion, chopped
  1/2 of a large red bell pepper, seeded and chopped
  2 eggs, beaten
  1 (8.5 oz) packaged dry corn muffin mix - I prefer Trader Joe's (if use entire box double rest of the ingred)
  1/2 tsp. salt
  1/4 tsp. ground black pepper
  8 oz. cheddar cheese, shredded and divided
  3 heaping Tbsp. Trader Joe's shaved Parm, Romano & Asiago cheese (can also use grated parm)
  
  Preheat oven to 350 degrees and grease a 2 qt. casserole dish.
  
  In a large bowl, mix the muffin mix, eggs, salt and pepper.  Stir in all veggies, and half of the cheddar cheese and mix well.  Spread mixture into the greased casserole dish and top with the remaining cheddar cheese and the grated Parmesan.
  
  Bake for 1 hour