It has been a long, hot week, and the dog days of summer have arrived. I can't believe it is August. Summer will be gone before you know it, but we're trying to enjoy the pool and local produce while it lasts. For tonight's Sunday Supper, I decided to celebrate the first day of August with a quintessential summer meal. Jeff and Cory had dinner with me, and we prepared as much as possible on the grill to keep from heating up the kitchen. I have never made ribs, but they sounded great for some reason. I used Willy Senior's (Jeff's dad) method of slow roasting the ribs in white wine before grilling, and they literally fell off the bone. Cory appreciate this since bones freak him out. After the slow roast, we took them to the grill and bathed them liberally in the Grant family secret BBQ sauce. Finger licking good I tell you! For desert, I picked a bowl of fresh figs from the tree and rosemary from the herb garden to make a Fig and Lemon Marscapone tart with a rosemary cornmeal crust. It looks divine and should be interesting during tonight's episode of True Blood. Jazpur hung out with us as well, but spent most of his time in a recycled shopping bag – one of his favorite spots. Here's to farm fresh Sunday Suppers, but oh, OHHHHHH, those summer nights!
The Menu:
- BBQ Pork Baby Back Ribs with Grant Family Secret BBQ Sauce
- Jeff's Roasted Georgia Cork in the Husk
- Grilled Organic Baby Zucchini
- Grilled Whole Grain Sports Bread with Rosemary and Garlic Infused Olive Oil
- One Britt Lemon Marscapone Fig Tart with Rosemary Cornmeal Crust
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