Grilling with the fam and finding a new food for the picky eater

This weekend we dusted off the coals and fired up the grill like many Americans.  We were so excited to be out in our backyard for three days straight that we cooked up a storm.  My husband put on his grillmaster apron that I got him last year for Father’s Day, complete with a bottle opener and a pocket which specifically holds a beer.  He told me to step aside while he got out his grilling tools, like a man going into battle.  He worked all day, in fact for two days, at preparing Baby Back Ribs by following the rub and barbecue sauce from Adam Perry Lang’s recipe collection on our site.

***Stay tuned because we will be putting out a whole Grilling Minisite by the end of this week***

I made tons of side dishes, my favorite being Rachael’s Orzo Salad.  Because we made Greek-seasoned lamb kabobs along with the ribs, this salad was a perfect match. Additionally, I made Greek yogurt sauce (Tzatziki) by blending in a bowl:

  • 1 container of good quality, plain Greek yogurt, such as Fage brand (use 17 ounce container of 2% or whole milk)
  • 1-2 cloves of garlic, minced
  • 2 tablespoons of dried dill
  • Juice of 1 small lemon (taste it after you squeeze 1/2 lemon in first to see if that is enough)
  • 1 large cuke, peeled and shredded into the bowl

We served the meal with pitas, fresh from the oven and let people wrap the lamb kabobs in the pitas with the yogurt sauce.  Orzo salad was served on the side.

What does this have to do with ribs and my picky eater?  Well. while everyone else was assembling their Greek pitas, no one was watching my son who eyed the lonely plate of ribs sitting on the table.  Much to my surprise, he helped himself and gnawed away at a couple of ribs.  I was thrilled to see him try something new and without my cajoling!  He also managed to polish off a hamburger, one of his faves, so you could say he ate well that night.  Now if only he’d have eaten a veggie!

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