Hawaiian Crab Salad

Hawaiian Crab Salad

Ingredients:

1 lb. Phillips lump crab meat

1/2 c. celery, minced

1 c. fresh pineapple chunks, diced

1 c. mango, diced

1/2 c. green pepper, diced

coarse sea salt

cracked black pepper

1 tsp. paprika

3 oz. citrus vinaigrette dressing

1/2 c. toasted coconut

citrus vinaigrette:

? c. fresh orange juice

1 tsp. sucanat

1 clove garlic, minced

2 Tbsp. red wine vinegar

1/4 tsp. Dijon mustard

dash of salt

fresh ground black pepper


Directions:

Blend all citrus vinaigrette ingredients and place into fridge.

Hollow out one half of pineapple leaving the top on. Set hollow pineapple aside. Dice a ? cup of pineapple into chunks.

In a large bowl combine all fruits and vegetables and gently add in crab meat.

Add in a few turns of cracked black pepper, a pinch or two of salt to taste and then the paprika lightly toss again and place into fridge for 30 minutes to chill.

Fill hollow pineapple with crab meat salad, another turn of cracked black pepper if desired and then drizzle with citrus dressing.

Sprinkle with toasted coconut right before serving.

Maryland BBQ Bourbon Ribs

Maryland BBQ Bourbon Ribs

Ingredients:

3 lb.  pork baby back ribs

2 Tbsp.  brown sugar

1 Tbsp.  paprika

2 tsp.  garlic powder

1-1/2 tsp.  black pepper

1/2 cup  orange juice

1 cup Barbecue Sauce

2 Tbsp.  bourbon



Directions:

Put half the ribs in single layer on center of large sheet of heavy-duty foil. Mix sugar and seasonings; rub half evenly onto both sides of ribs. Bring up foil sides. Double fold top and one end to seal packet. Add 1/4 cup orange juice to packet through open end. Double fold remaining end, leaving room for heat to circulate inside. Repeat to make second packet.

Place packets on  grill; cover with lid. Grill 45 min. to 1 hour or until ribs are done. Remove ribs from foil.

Return ribs to grill; brush with combined barbecue sauce and bourbon. Grill 15 min., turning occasionally and brushing with remaining sauce.