THE ELECTRIC KITCHEN
Celebrate summer with best barbecue
Nothing celebrates the summer season like a barbecue. We gathered favorite summertime recipes from several employees known for their love of good cooking and good food.
The Tomato and Cucumber Salad is a deliciously light and refreshing way to enjoy luscious summer tomatoes. Jon's EZ BBQ Ribs is supereasy to prepare and has a spicy kick to it -- a nice change from sometimes too-sweet-and-sticky barbecue ribs. Last but not least, Sue Lin's Swedish Cream would be deliciously delectable with the last of your summer mango harvest. If you're not lucky enough to have a mango tree, fresh peaches or nectarines would make more than satisfactory substitutes.
Tomato and Cucumber Salad
1-1/2 pounds ripe tomatoes
1/2 cup torn fresh basil leaves
2 tablespoons olive oil
1/2 teaspoon minced garlic
1/4 teaspoon kosher salt
6-inch English cucumber
1/2 sweet onion
1/2 cup crumbled ricotta salata cheese
1 tablespoons sliced, pitted Kalamata olives
1 teaspoon red wine vinegar
Freshly ground black pepper, to taste
Cut tomatoes into 1/2-inch cubes. In large bowl, combine tomatoes, basil, olive oil, garlic and salt; toss gently to mix. Let stand 5 minutes.
Cut cucumber in half lengthwise; remove and discard seeds. Cut into 1/2-inch cubes.
Cut onion into 1/4-inch cubes.
Add cucumber, onion, cheese and olives to tomato mixture; sprinkle with vinegar and toss. Season with pepper; stir lightly. Serve at room temperature. Serves 6.
Approximate nutritional analysis, per serving: 120 calories, 8 g total fat, 2.5 g saturated fat, 10 mg cholesterol, 150 mg sodium, 7 g carbohydrate, 2 g fiber, 4 g sugar, 4 g protein.
Jon's EZ BBQ-Ribs
3 full slabs (about 6 pounds) pork baby back ribs
Water
1 tablespoon salt, divided
3/4 cup barbecue sauce (KC Masterpiece or Johnny Walker Bourbon preferred)
1/4 cup hot sauce (preferably Frank's Red Hot)
2 tablespoons Tabasco sauce, or more, to taste
Cut slabs of pork into 3 or 4 rib portions. Place in large pot and cover with water and 1/2 tablespoon salt. Bring to boil and boil 10 minutes. Drain and rinse ribs.
Place ribs back in pot and cover again with water and 1/2 tablespoon salt. Bring to boil again; reduce heat to medium and cook 90 minutes.
Combine barbecue and hot sauces, adding more Tabasco if you want the ribs spicier.
Remove ribs from pot and broil over a grill on medium-low heat, basting with sauce. Serves 10 to 12.
Approximate nutritional analysis, per serving: 500 calories, 37 g total fat, 14 g saturated fat, 150 mg cholesterol, greater than 1000 mg sodium, 10 g carbohydrate, no fiber, 10 g sugar, 30 g protein.
Sue Lin's Swedish Cream with Fresh Fruit
1 cup heavy cream
1/2 cup sugar
1/2 tablespoon unflavored gelatin (1/2 packet)
1 cup sour cream
1/2 teaspoon vanilla
Fresh fruit such as mangoes, blueberries, strawberries, raspberries, or peaches
Mix cream, sugar and gelatin in a small saucepan. Cook on low heat, stirring until gelatin dissolves and mixture is smooth.
Remove from heat and let cool until slightly thick.
Fold in sour cream and vanilla, blending well. Pour into custard cups and chill 1 to 2 hours, or until firm. Serve with fresh fruit. Serves 6.
Approximate nutritional analysis, per serving (based on 1/2 cup fruit): 330 calories, 23 g total fat, 14 g saturated fat, 70 mg cholesterol, 40 mg sodium, 30 g carbohydrate, 2 g fiber, 25 g sugar, 3 g protein.
Hawaiian Electric Co. presents this weekly collection of recipes as a public service. Many are drawn from HECO's database of recipes, accessible online at
www.heco.com.
