First up is a signature dish for our BBQ ribs....even using our own Maine blueberries!
Estelle's Blueberry Chipotle BBQ Ribs
2.5 lbs of blueberries
8 (7 ounce) cans of chipotle peppers
2 cups honey
2 quarts of your favorite BBQ sauce
1 T. ginger powder
Puree chipotles and blueberries. Combine all ingredients and slather on the ribs. Cover baking dish in foil and slow roast in oven @ 250 degrees F. for eight hours.
Estelle's Grilled Veggie Salad
4 tablespoons olive oil, divided
3 tablespoons honey
2 tablespoons balsamic vinegar
1 teaspoon salt
1/2 teaspoon pepper
3 large yellow squash
3 large zucchini
2 medium-size green bell peppers
2 medium-size red bell peppers
2 medium-size orange bell peppers
2 medium-size yellow bell peppers
1 pound fresh green beans
Stir together 1 tablespoon oil, honey, and next 3 ingredients until blended. Set aside.
Slice squash and zucchini; cut bell peppers into 1-inch pieces, and trim green beans. Toss squash, zucchini, and bell pepper with 2 tablespoons oil. Toss green beans with remaining 1 tablespoon oil.
Grill squash, zucchini, and bell pepper in a grill wok, covered with grill lid, over medium-high heat (350° to 400°), stirring occasionally, 5 to 7 minutes or until vegetables are tender. Remove from wok.
Grill green beans in grill wok, covered with grill lid, over medium-high heat, stirring occasionally, 5 to 7 minutes or until tender. Toss vegetables with honey mixture; cover and chill 8 hours.
Southwestern Cream Corn
1 poblano pepper
3 strips of bacon, finely diced
1 red bell pepper, finely diced
1 medium onion, finely diced
1 (16 ounce) package frozen whole kernel corn, thawed
12 ounce cream cheese, cubed
1 cup half and half
2 T. barbecue dry rub seasoning blend
Preheat oven to 500 degrees F. Bake pepper on foil-lined baking sheet for 20 minutes or until skin looks blistered. Place pepper in a plastic freezer bag, seal and let stand for 10 minutes to loosen skin. Peel pepper, remove and discard seeds. Dice pepper. Cook bacon in large skillet over medium heat, 5-6 minutes until crisp. Add red pepper and onion to bacon and drippings. Cook stirring often, 4 minutes over medium heat. Stir in corn and poblano. Stir occasionally, 3 minutes. Add cream cheese, stirring until cheese melts. Stir in half- and- half, along with seasoning blend. Stir for 10-15 minutes until thickened. Ready to serve! This is a bite of heaven!
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