Rorys Most Wonderful Corn Bread Food

RORY'S MOST WONDERFUL CORN BREAD

Steps:

• Preheat oven to 350 degrees (175 degrees C). Grease one 8x8 inch square baking pan.
• Combine the eggs, cornbread mix, cottage cheese, broccoli, chopped onion, and melted butter or margarine and mix well. Pour batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 40 minutes.

RORY'S RIBS WITH GRILLED CORN, CANTALOUPE, AND FRESH HERB SALAD

Steps:

• For Barbecue Sauce: Heat oil in medium saucepan over medium heat. Press garlic through garlic press into pan. Stir 30 seconds. Add the ketchup, 3/4 cup broth, 3 tablespoons soy sauce, brown sugar, molasses, and vinegar. Bring sauce to a simmer. Reduce heat to medium-low; simmer until reduced to 3 cups, stirring occasionally, about 15 minutes. Transfer to bowl. This can be made 1 week ahead. Cover and chill.
• Sprinkle each side of each rib rack with salt, pepper, and 1 tablespoon chili powder. Arrange 2 racks on each of 2 large rimmed baking sheets. This can be made 1 day ahead; cover and chill.
• Position 1 oven rack in top third of oven and 1 rack in bottom third; preheat to 450 degrees F.
• Pour 1/2 cup of remaining broth and 2 tablespoons of remaining soy sauce around ribs on each sheet; cover each with foil. Bake ribs 30 minutes; reverse sheets. Bake ribs until tender, about 45 minutes longer. Uncover; cool slightly. Cut each rib rack between bones into individual ribs. Brush ribs generously with sauce. This can be made 2 hours ahead. Let stand at room temperature.
• For Herb Butter and Corn: Whisk butter and all herbs in medium bowl to blend. Season butter, to taste, with salt and pepper. This can be made 1 week ahead. Cover; chill. Bring to room temperature before using.
• Arrange corn on baking sheet; sprinkle with salt and pepper. Let stand until ready to grill, up to 2 hours.
• Prepare barbecue (medium-high heat). Grill ribs until heated through and slightly charred, turning occasionally and brushing with more sauce, about 10 minutes. Pile ribs on platter.
• Grill corn until tender and beginning to char and show grill marks, turning often and brushing with herb butter, about 10 minutes. Transfer to plate; top with more butter. Serve with remaining butter.
• For Melon: Grill cantaloupe slices on 1 side until showing grill marks, about 3 minutes. Mound, grilled side up, on platter. Brush with honey; sprinkle with cayenne.
• For Fresh Herb Salad: This easy side dish is a cooling contrast to the rest of the meal. Whisk 1/4 cup red wine vinegar, 1/4 cup orange juice, 2 tablespoons extra-virgin olive oil, and 1 teaspoon (packed) finely grated orange peel in small bowl. Season the dressing with salt and pepper. Strip thick stems from 2 large bunches of fresh Italian parsley and place small top sprigs and leaves in large bowl. Cover and chill until ready to use, up to 2 hours. Re-whisk dressing. Toss parsley with enough dressing to coat and serve.
• In a small saucepan over medium heat, saute the garlic in the oil until fragrant. Add the remaining ingredients and simmer for 1 hour, stirring occasionally.

RORY'S SOURDOUGH CINNAMON ROLLS

Steps:

• In bowl of stand mixer, mix together the starter, milk, sugar, yeast, and about 1 cup of the flour. Let stand for about five minutes to allow the starter and yeast to start working. After about five minutes the mixture should look spongy and bubbled up. Add egg, 1/2 cup melted butter, and salt and mix together. Start adding the flour about a cup at a time until a soft dough forms and it starts climbing up the dough hook (this may not take all four cups or it might take more). It should still be slightly sticky but able to hold its shape. Remove dough to a floured surface and knead for a couple minutes to bring the dough together. Place in a slightly greased bowl and cover. Place in a warm place and allow the dough to double in size.
• After dough has doubled in size (about and hour), punch it down and place on your lightly floured work surface. Roll dough into a square about 1/4 to 1/3 inch thick. Spread remaining 1/2 cup melted butter on the dough and sprinkle with the sugar and cinnamon. Roll dough up tightly and gently pinch the seam together. With a sharp knife, I used a serrated blade, trim the edges and cut log into eight even pieces. Place the cut rolls in a greased 9" by 13". Cover and let rise about 45 minutes until they have not quite doubled in size. Preheat your oven to 375 degrees and bake for about thirty five minutes until golden brown (until an instant read thermometer reads 190 to 200 degrees). Remove from oven and let cool about twenty minutes and frost.
• Frosting.
• • 4 oz. softened cream cheese.
• • 1/4 Cup softened butter.
• • 1/2 Pound powdered sugar.
• • 1 teaspoons vanilla extract.
• Mix ingredients together until smooth and fluffy.