All American Jersey Shore Menu
Here is a typical Sunday dinner summer menu. Easy to make and great for company!
Baby back ribs
This is a terrific menu for a laid back Sunday. It will easily feed six adult appetites and if you throw some burgers and dogs on the grill for the kids, it will satisfy everyone. Kids and adults will love the dessert: Sand. Almost everything can be at least one day ahead. I would assemble the devilled eggs just before serving. They are hard to store. Boil the eggs the day before. The bruschetta takes a few minutes and I’d make that last. Here are the recipes:
French baguette works best because they are long and narrow, but any crusty bread will be fine
1 or 2 garlic cloves
1 medium tomato
Grill or broil the bread until crisp. Cut the garlic clove open and rub on the bread lightly. Cut the tomato in half and rub on the toasted bread. Drizzle the juice from the tomato on the bread. Drizzle with olive oil, slice and serve.
Boil six eggs (for six people, each person will get two eggs—double if you want more) for twenty minutes. Run under cold water. Let cool completely.
1 tablespoon mayonnaise (low fat is fine)
1 teaspoon dry mustard
Cut each egg in half and gently slide out the yolk. Put all the yolks in a bowl and mash them with a potato masher. A fork will work if you don’t have a masher. Add about a tablespoon of mayo. Be conservative. You can add more, but you can’t remove it! Stir until you have a spreadable consistency, kind of like mashed potatoes. Add a teaspoon of dried mustard. More to taste.
Using a teaspoon, drop a teaspoonful on each of your egg whites. If you really wanted to be fancy, you could pipe this with a plastic bag, but people love these no matter how they look, so I don’t bother. Put a sprinkle of paprika on top of each egg and serve with a toothpick in each one. Fingers work fine, too.
There are a hundred different pasta salads. This one is a crowd pleaser.
1/2 pound elbow macaroni, boiled al dante slightly firm
2 celery stalks finely diced
1 can garbanzo beans
1 small or ½ large red onion chopped finely (optional to taste)
fresh basil 8-10 leaves-tear in pieces
1 bottle of your favorite Italian dressing such as Paul Newman’s Own Family Recipe. Ranch dressing also works.
Add all dry ingredients except parsley to the pasta and toss. Add ½ cup dressing and toss again. Serve at room temperature. Garnish with parsley.
Baby Back Ribs
4 lbs (unless you’re serving hot dogs and/or burgers then you make half as much)
1 jar of BBQ sauce-either Cajun Power Bar-B-Q Basting Sauce (order online from www.cajunpowersauce.com) Or buy Jack Daniels Original No. 7 Regular.
Heat oven to 350 degrees. Slather the ribs in sauce. Bake for 85 to 90 minutes until bubbly and brown. Serve warm or hot. *You could finish these off for the last ten minutes on the grill for extra flavor!
1 lb. of asparagus for 6 servings
Brush the asparagus with the oil. Grill for 2-3 minutes on each side. Remove from grill. Sprinkle with sea salt.
1 box vanilla wafers
1 small tub Cool Whip
1 box instant vanilla pudding
Make the pudding. Put all the cookies in a plastic bag and smash them with a hammer. (Fun and gets rid of your stress!)
Mix the whole mess together with the cool whip and pudding. Serve in plastic pail with a shovel. Enjoy!!!