Dinner 10: Missouri

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Kansas City-Style Spareribs
Missouri Skillet Cornbread
Savory Skillet Succotash
Gooey (Not)Butter Cake

Justin's Review

I chose Missouri because it's next to Kansas on the map and I thought the food would be just as yummy. The recipes I chose were ribs, cornbread, succotash and a butter cake that we didn't make with butter.

Daddy and I had to go to a whole bunch of different stores before we found one that still had ribs for sale. Then, after Mommy got the ribs ready, Daddy grilled them, even though it was cold outside. I think we were the only people grilling in our whole city!

I really liked the ribs, but they were a little salty, so Mommy rubbed some of the sauce off and then I liked them even more. I liked the cornbread, too, and the succotash, which was vegetables and potatoes. I liked the dessert best - it was really gooey! It was so sweet, it was like eating candy, even though it's not Halloween yet!

Recipes

Kansas City-Style Spareribs

(original recipe from Top Ribs)

3-4 pounds spareribs
2 1/2 tablespoons sugar
2 tablespoons paprika
1 1/2 tablespoons coarse salt
1 tablespoon lemon pepper
1/2 tablespoon granulated garlic
3/4 cup apple cider
1/4 cup bourbon

Prepare ribs by removing the membrane and trimming off any excess fat.

Combine sugar, paprika, salt, lemon pepper and garlic in a bowl. Blend well.

Generously rub the spice mix into the meat on both sides of the ribs. Let the ribs cure in the refrigerator, covered, for at least 2 hours.

In a spray bottle, combine the cider and bourbon. Shake the bottle to mix.

Set up the grill for indirect grilling. Place a drip pan in the center and get the coals up to a medium heat.

Place the ribs, bone side down, in the center of the grill. Grill until the meat is well browned and tender, about 2 hours, spraying with the cider-bourbon mixture every 30 minutes.

Missouri Skillet Cornbread

(original recipe from Kitchen Daily)

1 1/2 cup soy milk
1 1/2 tablespoons apple cider vinegar
1/2 cups yellow cornmeal
1/2 cup flour
1 tablespoon baking powder
1 teaspoon salt
4 slices bacon
4 scallions, minced
4 tablespoons soy margarine, melted

Preheat oven to 450 degrees.

In a small bowl, whisk together the soy milk and apple cider vinegar. Set aside.

In a large bowl, combine the cornmeal, flour, baking powder, and salt. Add the soy milk mixture to the cornmeal mixture, stirring until well blended.

Fry the bacon in a cast-iron skillet until crispy. Transfer the bacon to paper towels to drain. Add the scallions to the skillet and sauté for 1 minute, then transfer to the cornmeal batter. Crumble the bacon and add to the batter, along with the melted margarine. Pour the batter into the hot skillet.

Immediately transfer the skillet to the middle rack of the oven. Bake until golden and a toothpick inserted into the center comes out clean, about 10 minutes. Allow to cool slightly before cutting.

Savory Skillet Succotash

(original recipe from Midwest Living)

5 tablespoons vegetable oil
1 medium potato, peeled and sliced
1 medium sweet potato, peeled and sliced
3 medium carrots, peeled and sliced
1 onion, chopped
1/2 cup green beans, trimmed
1/2 cup yellow corn
salt and pepper, to taste

In a large skillet, heat 3 tablespoons of the oil over medium-high heat. Layer the potatoes and carrots in the skillet. Cook, covered, for 10 minutes. Uncover, turn the vegetables and cook, uncovered, for 10 more minutes, turning occasionally. Remove to a paper towel to drain and set aside.

Return the skillet to the heat and add 1 tablespoon of oil and sauté the onion until transparent. Return the vegetables to the pan, stirring gently. Drizzle with remaining oil and season to taste.

Gooey (Not)Butter Cake

(original recipe from Midwest Living)

1 cup flour
3 tablespoons sugar
1/3 cup soy margarine
1 1/4 cups sugar
3/4 cup margarine
1/4 cup light corn syrup
6 ounces soy cream cheese
powdered sugar (for topping)

Preheat oven to 350 degrees.

In a medium bowl, combine the flour and 3 tablespoons sugar. Cut in the 1/3 cup butter until the mixture forms small crumbs and begins to stick together. Press the crumb mixture into the bottom of an ungreased 9x9x2 inch baking pan.

In a large bowl, beat the remaining sugar and margarine until well combined. Beat in the corn syrup and soy cream cheese until smooth. Spread the batter evenly to the edges of the pan.

Bake for 45 minutes. Allow cake to cool in the pan on a wire rack. Sprinkle with powdered sugar before serving.