Meat Platter

BABY BACK RIBS: (See Previous Recipe)

GRILLED SAUSAGES:
1. Just purchase from your local deli your favorite sausages. In this case 2 pcs each of Veal Bratwurst, Hungarian Sausage and Schublig. Make slits on each side of the sausage.
2. Coat them with olive oil. Pre-heat grill and cook the sausages to your preferred doneness.
3. NOTE: Please make sure that you grill the sausages while they are at room temperature and not frozen in the middle.

BARBECUE POTATOES WEDGES:
1. Wash and slice into wedges at least 4 large potatoes and leave skin on.
2. In a bowl mix enough of the following to lightly coat your potato wedges: Cayenne, Sweet Paprika, and Garlic Powder.
3. Proportion the mix according to your liking. I like it hot so I added more Cayenne than the rest. Add a dash of Nutmeg.
4. In a clean paper bag (or you may make one out of parchment paper) add the coating mixture and potato wedges. Close the bag and toss to make sure that all the wedges are coated entirely.
5. In a deep fryer, heat oil (250’F) and cook potato in small batches for 3 minutes or until potatoes are soft. Drain in a mesh strainer and then on paper towels.
6. Re-fry the potatoes this time at 375’F temp until golden and crispy. Drain in paper towels and season with salt.

BUTTERED CARROT and CORN:
1. Drain 1 can of whole corn kernel and discard liquid.
2. Dice 1 medium carrot and set aside.
3. In a pan, heat 2 tsp olive oil and 2 tsp butter and add the carrots and toss for 2 minutes.
4. Add the corn and toss for another 2 minutes.
5. Season with salt and add ¼ cup of chopped fresh flat leaf Parsley.

BAKED BEANS:
1. Soak overnight in water 1½ cup each of White Navy Beans and Red Kidney Beans.
2. In a dutch oven cook the beans in water by bringing to a boil, then reduce heat and simmer for 30 minutes. Remove from heat, cover and allow to stand for 1 hour. (NOTE: beans will not be fully soft)
3. Drain and return beans to the dutch oven and add 1 large onion (minced), 1½ cups tomato ketchup, 1½ cups packed brown sugar, 2½ cups of water, 2 tsp mustard, 2 tsp molasses, 1 tsp salt, 3 cloves garlic (minced) and ½ kilo bacon (cut into bits). Leave bacon near top.
4. Cover and bake at 275’F for 2½ hours. Uncover and bake for an additional 30 minutes or until beans are tender.

To serve, just arrange everything on a platter and serve with your favorite condiments.