This Cornell Chicken Marinade recipe was used for chicken marinade this year for the Fourth of July BBQ chicken  and it was yummy, yummy, yummy!

1 egg
1 C vegetable oil
2 C cider vinegar
3 Tablespoons salt
1 Tablespoon poultry seasoning
1 teaspoon ground black pepper

Crack the egg into a medium, bowl and whisk until beaten.
Slowly whisk in the oil until fully blended.
Then whisk in the vinegar, salt, poultry seasoning and ground black pepper.
Set some of the sauce aside to use for basting while grilling.
Place chicken in shallow baking dish and coat with the sauce.
Cover and marinade in the refrigerator for 24 hours.

Enjoy! Yum!

Here is a link to info about the origins of this this tasty marinate.

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Sorry — we have been busy, busy and more busy and some days hard to get food made, let alone to blog about it — but we will be posting more recipes for you soon — stay tuned.

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Most recipes for BBQ ribs seem to be complicated from a time standpoint. But here is a recipe that can be prepared and will be ready when you come home from a busy day.

Put baby pork  ribs into your slow-cooker and voila, about 8 hours later you have tender, tender, falling off the bone, tender ribs that only need a few minutes under a broiler to come out mouth watering luscious.

(We adapted quantities and made this recipe for only 2 people instead of 8 – using only about 1.25 lb of ribs. But we used all the rub the recipe called for  – just a lesser quantity of ribs.  Recipe below is the full recipe for 8 from the book Cuisine at home – Slow Cooker Menus. Play around with the quantities depending on the number of people to eat and how spicy you want your ribs to be).

This recipe makes servings for about 8 (22-28) ribs.
Preparation time about 20 minutes
Cook time in crock pot – 3.5-4 hours (high) or 6-7 hours (low)

Rub
2 Tbsp brown sugar
4 tsp kosher salt
4 tsp chili powder
2 tsp paprika
2 tsp ground black pepper
2 tsp garlic powder
(when we made the recipe using fewer ribs we reduced all the ingredients for the rub except the brown sugar)

Ribs
1 medium red onion – sliced
1/2 C carbonated cola beverage
(we used a store-brand of cola – not diet)
2 slabs pork baby back ribs (about 4 lbs) – rinsed, trimmed of excess membrane fat on back
1 C purchased BBQ sauce

Combine in a small bowl brown sugar, salt, chili powder, paprika, pepper, and garlic powder for the rub.

Thoroughly coat ribs with the rub mixture.

Add onion and cola to a 4-6 qt crock pot. Place ribs on top, cutting them between ribs to be able to position into the cooker. Cover and cook until ribs are tender on either the hot setting or low setting as shown above.  Note- do not open the lid to peek as steam will escape making a longer time needed for the cooking.

Preheat broiler to high with oven rack 6-8 inches from heating element. Place the ribs on a foil lined baking sheet and brush with BBQ sauce. Broil ribs until sauce caramelizes – about 5 minutes.

Yummy.

Round out your meal with a potato salad made in advance, or lettuce salad you can construct in no time at all.

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Looking for a grilled salmon that is bit different? Then try this recipe that uses Dijon mustard and cayenne pepper. Yummy!

1/3 C butter
2 T lemon juice
4-6 tsp Dijon mustard (adjust according to personal taste)
1/8 cayenne pepper
1 T finely chopped parsley
6 salmon steaks (about 1 inch thick)
olive oil
sale and pepper

Best the butter until it is creamy and then gradually mix in lemon juice until fluffy. Add mustard, cayenne and parsley. (You can do this part ahead of time if wanted and chill until ready to cook.)

Lightly cover salmon steaks with olive oil and sprinkle them with salt and pepper. Place the steaks on a hot grill, turning once, and cooking until the fish seems flaky in the center when touched with a form. (This will be about 10 minutes.)

Remove the steaks from grill and place on a serving platter with equal portions of the butter mixture — be sure that the serving platter you use is ok to be placed in an oven .

Put the serving platter in the over under the broiler at 400 degrees for about 4 minutes to allow the butter mixture to melt and ooze into the salmon steaks.

This recipe serves 6.

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