Posted on June 16, 2015
Jurassic World filled the screen with such realistic dinosaurs I was convinced these creatures were once again roaming the earth. This movie has nonstop action as the dinosaurs manage to get free and terrorize the people in the amusement park. Jurassic World was tons of fun and a thrilling night at the movies.
As you can probably guess the food I have chosen to pair with this movie consist of meat for the carnivores, fruit and veggies for the herbivores and Jello for fans of Jurassic Park. I hope you enjoy the recipes and the movie clips.
Cue the music, open the gates, light the torches… the park is open and the dinosaurs are back. It’s been more than twenty years since Steven Spielberg’s Jurassic Park roared into theaters in 1993, bringing a blend of practical and computer-generated special effects that changed the landscape of what was possible with visual storytelling. The prehistoric came to life, spawning two sequels and now Colin Trevorrow’s Jurassic World.. by Monte Yazzie – DailyDead.com
TUFFY STONE’S COMPETITION RIBS
George “Tuffy” Stone of A Sharper Palate catering in Richmond, Virgina, developed this recipe for ribs using his 3-2-1 method: cooking for three hours unwrapped, two hours wrapped in foil, and another one unwrapped. This recipe first appeared in our June/July 2011 BBQ issue along with Dana Bowen’s story The Winner’s Circle.
For the Rub and Ribs
- 1⁄2 cup light brown sugar
- 1⁄4 cup sweet paprika
- 1 tbsp. chili powder
- 1 tbsp. onion powder
- 1 tbsp. garlic powder
- 1 tbsp. cayenne
- 1 tbsp. kosher salt
- 1 tbsp. ground black pepper
- 1⁄4 cup canola oil
- 2 racks St. Louis-cut pork spareribs (about 3 lb. each)
- For the Sauce
- 3 cups ketchup
- 1 cup dark brown sugar
- 3⁄4 cup distilled white vinegar
- 2 tbsp. molasses
- 1 tbsp. Worcestershire sauce
- 1 tbsp. chili powder
- 1 tbsp. sweet paprika
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1⁄2 tsp. cayenne
- 1⁄2 tsp. ground black pepper
- 1⁄2 cup honey
- 2 tbsp. apple cider vinegar
- 1⁄2 cup apple juice
- 8 tbsp. unsalted butter, melted
- 1⁄4 cup light brown sugar
Make the rub: Mix sugar, paprika, chili, onion and garlic powders, cayenne, salt, and pepper in a bowl. Brush oil on ribs on baking sheet and sprinkle with rub; let sit 1 hour.
Meanwhile, make the sauce: Whisk together ketchup, sugar, vinegar, molasses, Worcestershire, chili powder, paprika, onion and garlic powders, cayenne, pepper, and 3⁄4 cup water in a 4-qt. saucepan and bring to a simmer over medium heat; cook, stirring, until thickened, about 20 minutes. Remove from heat, measure 1 cup into a bowl, and stir in 1⁄4 cup honey and the apple cider vinegar; set aside. (Reserve remaining sauce for another use.) Pour apple juice into a spray bottle; set aside.
Prepare your grill using using apple wood chunks or chips (see Fuel and Flavor). Place ribs, meat side up, on grill grate. Maintaining a temperature of 225°-275° cook, spraying with juice every 30 minutes, for 3 hours. Remove ribs from grill; transfer to 2 large stacked sheets of foil. Drizzle butter, honey, and sugar evenly over both sides of ribs; position ribs meat side up and close foil around ribs. Return to grill and cook for 2 hours. Uncover ribs and discard foil. Return ribs to grill and cook, basting with sauce after 30 minutes, until the tip of a small knife slips easily in and out of the meat, about 1 hour. Serve with remaining sauce.
Read more at saveur.com
The gates to Jurassic Park are finally reopening. Universal has released a 20-second teaser trailer for the upcoming “Jurassic World,” Colin Trevorrow’s sequel. The film takes place 22 years after the first “Jurassic Park” in a new theme park on Isla Nublar. The foreboding trailer shows a grave-looking Chris Pratt and Bryce Dallas Howard, a few running dinosaurs, and features a minimal take on John Williams‘ iconic theme. The Huffington Post | By Erin Whitney
Quinoa salad with spinach, strawberries, and blueberries
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 3 to 4 tablespoons brown sugar
- 1 1/2 teaspoons garlic powder
- 1 teaspoon mustard powder
- 1 teaspoon onion powder
- garlic salt or garlic powder
- salt and pepper
- one package (10 oz) fresh spinach (about 10 cups of torn leaves)
- 2 cups sliced fresh strawberries (cleaned and hulled)
- 1 cup blueberries
- 1 cup mandarin orange slices
- 1 cup sliced peach
- 1/4 cup sliced green onions
- 1 cup cooked quinoa
- In a medium bowl, combine the dressing ingredients, and whisk together well. Add salt and pepper to taste. You can serve the dressing immediately or you can cover it and chill for an hour.
- In a large bowl, combine all of the salad ingredients. Right before serving, add the dressing to the salad and toss.
Read more at juliasalbum.com.
We combine cran-raspberry juice with sparkling white grape juice to make a dazzling raspberry jello recipe. We like to add fresh raspberries to enhance the flavor but any small berry would work well too.
10 servings | Active Time: 20 minutes | Total Time: 4 1/2 to 6 1/2 hours (including chilling time)
- 2 cups cran-raspberry or apple-raspberry juice
- 1 cup cold water
- 3 envelopes unflavored gelatin
- 1/3 cup sugar
- 1 cup cold sparkling white grape or apple juice
- 2 cups fresh raspberries, divided
Bring 2 cups juice to a boil in a small saucepan over high heat.
Meanwhile, pour water into a large heatproof bowl. Sprinkle gelatin over the water; let stand for 3 minutes. Add the juice and stir to completely dissolve the gelatin, 2 to 3 minutes. Add sugar and stir for 1 minute to dissolve. Whisk in sparkling white grape (or apple juice).
Refrigerate until the mixture is the consistency of thin pudding and is just starting to set around the edges, 1 to 1 3/4 hours. The time will vary depending on the size of your bowl and how cold your refrigerator is. After 1 hour, start checking every 5 to 10 minutes because it thickens quickly after that.
Gently but thoroughly whisk the mixture until it’s uniform. Ladle just enough into a 6-cup mold to cover the bottom by about 1/2 inch. Nestle 1 cup raspberries into the layer of jello, pushing it into any grooves in the mold. Gently ladle another thin layer of jello over the fruit to help hold it in place. Mix the remaining 1 cup of raspberries into the jello left in the bowl. Gently ladle the mixture into the mold and smooth the top. Cover the mold with its top or with plastic wrap, without touching the jello.
Refrigerate until very firm, about 4 hours. To test if it’s ready, touch it with your finger. If your finger does not stick, it’s done.
To unmold, moisten fingertips and gently pull the top edges of the jello away from the mold. Fill a bowl with warm (but not hot) water; dip the mold just until the water nears the top. Hold it under for 20 seconds. Take it out of the water. Place a large plate over the mold. Holding the mold and plate together, invert and gently shake to loosen. Then slowly and gently pull the mold off. If the jello doesn’t come out, dip the mold back into the water for another 15 to 20 seconds to help loosen it from the sides.
Tips & Notes
Make Ahead Tip: Refrigerate for up to 3 days; unmold just before serving. | Equipment: 6-cup gelatin mold