Main Course -- Smoked Barbecued Spare Ribs | ArcaMax Chef | Columns | ArcaMax Publishing

Ingredients

• 1 16-oz. can shoepeg corn (small white and sweet kernels)
• 2 cups fresh peas, blanched in boiling water so peas are just barely done; or 1 16-oz. can peas
• 2 cups fresh green beans, chopped in 2-inch pieces and blanched in boiling water so beans are still crisp; or 1 16-oz can green beans
• 1 cup celery, finely chopped
• 1 cup apple cider vinegar
• 1 cup sugar
• One half cup vegetable oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 Tbsp. lemon juice
• 1 pineapple
• 1 pint fresh sliced strawberries
• 2 bananas sliced
• 2 kiwi fruits peeled and sliced
• 1 11-oz. can mandarin oranges, reserve juice
• One quarter cup honey
• Juice of 1 lime
• 8-oz. package cream cheese, softened
• 1 fresh tomato
• 2 cloves garlic minced
• A couple of ounces of milk or Half and Half to thin mixture
• Fresh ground pepper
• 3 cups water
• 4 cups fresh raspberries
• One third cup Chambord
• 6 - 8 Mahi-Mahi steaks
• Fresh rosemary sprigs
• 1 pint fresh blueberries
• 1 pint fresh raspberries
• 1 pint fresh strawberries, chopped
• 1 Tbsp. shallots, chopped
• One third cup white wine
• 4 cups cooked bulgur wheat (cook according to package instructions)
• One quarter cup olive oil
• One quarter cup lemon juice
• 4 Roma tomatoes, diced
• One half cup fresh mint, chopped
• One half cup
• 2 cups fresh tomatoes, chopped
• 1 can black-eyed peas, drained
• 1 small sweet onion, chopped
• 1 clove garlic, minced
• One half cup olive oil
• One third cup red wine vinegar