A mother-in-law stopped by unexpectedly the recently married couple’s house. She knocks on the door, then immediately walks in. She is shocked to see her daughter-in-law lying on the couch, totally naked.
“What are you doing?” she asked.
“I’m waiting for Jeff to come home from work,” the daughter-in-law answered.
“But you’re naked!” the mother-in-law exclaimed.
“This is my love dress,” the daughter-in-law explained.
“Love dress? But you’re naked!”
“Jeff loves me to wear this dress! It makes him happy and it makes me happy.”
The mother-in-law on the way home thought about the love dress. When she got home she got undressed, showered, put on her best perfume and expectantly waited for her husband, lying provocatively on the couch.
Finally her husband came home. He walked in and saw her naked on the couch.
RecipesComments Off on Grilled Prosciutto And Provolone Panini
Sep152015
Grilled Prosciutto and Provolone Panini
Serves 4
I have a Prosciutto and Provolone Panini recipe to share with you inspired by Weber’s Charcoal Grilling™ by Jamie Purviance. A perfectly grilled, crispy provolone and prosciutto panini by itself would be hard to forget. But add roasted red peppers, and you’ll remember this one for years.
Prep Time: 10 min Cook Time: 8 min
Ingredients
4 flat sandwich rolls
3 tablespoons stone-ground mustard
12 thin slices prosciutto, about 8 ounces total
6 slices provolone, about 6 ounces total
2 roasted red bell peppers (from a jar), cut into 1-inch strips
2 cups lightly packed fresh basil leaves
Extra-virgin olive oil
Instructions
Prepare the grill for direct cooking over low heat (250° to 350°F).
Cut the rolls in half lengthwise. Spread an even layer of mustard on the cut side of each roll. Cut the slices of prosciutto into a few pieces and divide them evenly among the bottom halves of the rolls. Cut each slice of provolone in half and arrange those pieces over the prosciutto. Then arrange the peppers and basil leaves on top. Put the top halves of the rolls in place. Press down on each sandwich so it is compacted. Lightly brush each roll on both sides with oil.
Brush the cooking grates clean. Place the sandwiches on the cooking grate over direct low heat. Put a sheet pan on top of the sandwiches and then add two foil-wrapped bricks on the sheet pan. Grill, with the lid open, until the bread is toasted on the bottom, 3 to 4 minutes. Carefully remove the bricks and sheet pan, turn the sandwiches over, replace the pan and bricks, and continue to cook until the bread is toasted on both sides and the cheese has melted, 3 to 4 minutes more.
Transfer the sandwiches to a cutting board and cut them in half, or into smaller pieces if serving as an appetizer. Serve warm.
Notes
Special equipment: sheet pan, 2 foil-wrapped bricks
Serves 5
Pork ribs are not hard to master, and getting them cooked perfectly is something that anyone can do. They happen to be my absolute favorite thing to cook on the Weber Smokey Mountain Smoker. Over the past few years, I have learned a few tips and tricks that have helped me to turn out great smoked ribs almost every time that I would like to share.
Season the ribs evenly with the rub. Cover and refrigerate overnight.
Set up your smoker to cook using the Minion Method. I use 20 lit coals dumped on top of a full ring of unlit charcoal with about 4 or 5 Hickory wood chunks. Follow this link if you need help setting up your Weber Smokey Mountain to cook ribs: How to light a Weber Smokey Mountain BBQ Smoker to Smoke Ribs.
When the temperature is between 225 and 300 degrees, place the ribs on the smoker, meat side up. I always target my ribs to smoke at about 275 °F (135 °C). If they sound like they are sizzling, or it is cooking too hot, I back off on the heat a little.
Check the ribs after 2 hours for Baby Backs and 3 hours for Spare Ribs. They should have a golden mahogany color. Spritz with Apple Cider Vinegar, then apply your mopping sauce. Spritz again after you put the mopping sauce on. Put the lid back on the smoker.
After about 15 minutes, it is time to wrap the ribs in foil. Spray the foil with Apple Cider Vinegar, then coat it with the mopping sauce. Place the ribs meat side down on the foil. Spray the back of the ribs with Apple Cider Vinegar and coat with the mopping sauce. Wrap the ribs up real tight and put back on the smoker.
After about 2 hours, check the ribs with a tooth pick. The ribs will feel loose, and the tooth pick should slide in with little or no resistance when done. Generally, the ribs are done when the meat is very tender, and it has shrunk back from the ends of the bones.
