I must admit that I am in love

with Basil.

Basil brings an abundance of joy to my heart, and makes my stomach smile. “Why”, you ask? Well for starters, Basil is a beautiful AND very beneficial herb to have growing in the garden. Medicinally, basil is a gentle carminative and general tonic for the digestive system. The French consider basil to be a “royal” culinary herb; the Greek word “basileus” literally translates to “king”. Stomachs are smiling all over the planet, the use of this culinary herb can be found in cuisines and kitchens all over the world. Fresh basil is full off flavor, its fragrant aromatic compounds and high content of essential oils are found in the leaves. The fresh leaves and pure oils are used as aromatherapy to enhance concentration and fight fatigue. Growing Basil benefits the garden as well, those same aromatic essential oils are found in a growing plant, which help deter insects and attract beneficial bugs. Basil serves as a perfect companion plant when grown near tomatoes.

This year’s basil harvests have been out of this world! I have been harvesting bushels of green, lush basil from our garden, and am happy to have a plentiful source in my own backyard. Basil is loving me and growing beautifully in the central Texas climate, PLUS having all this prolific basil allows me to spread yummy kitchen love to you. There is just nothing better than garden fresh basil. Uh, wait.

There’s just one thing that can be better…using fresh basil to create

Texas Pecan Pesto. Fa la la la, basil makes my stomach sing a yummy harmony, blended into a perfect condiment.

It all starts with fresh basil baby.

The very first harvest from my basil crops. Pictured (front to back) Dark Opal, Red Ruben, Genovese Basil and Lemon Basil.

Basil is growing out of my ears, and you will find it placed in vases all around my house. I swear I ain’t kiddin’, see all this basil love? Basil, my love, loves me back.

Doesn’t it feel good to be loved?

And get good love like this. Texas Pecan Pesto for days… my first batch of the season, filled and packaged into these cute reusable salt & pepper shakers. I am spreading love all over the place – well at least spreading my love for Texas Pecan Pesto.

Speaking of love, I truly love sharing this pesto creation which features a local nut. No, not me. The Pecan silly. These here are from Bastrop, where my Bastropian beer brewing brother lives. Hi bro. Bastrop has some beautiful pecan trees and these are some that were given to us last year from my sister in law’s mom’s trees, which happens to be right outside her back door.

Look at these beauties – Bastrop Pecans are so good fresh, shelled and popped right into the kisser. They are also sooo good in my Texas Pecan Pesto.

Once you get a taste of this super easy, creamy concoction you will never want to go back to the store bought stuff again!

Let’s make us some Texas Pecan Pesto. I made a double batch, but I’m providing you with my original recipe.

Equipment:
Food Processor or Blender
Juicer, hand or electric

Ingredients:
2 cups fresh basil leaves (& a few flowers)

2 lemons, juiced
3-6 cloves garlic

½ cup olive oil

½ cup Texas Pecans

½ cup Parmesan cheese, chopped big chunks
Salt & Pepper

Add the following ingredients into a food processor or blender:

Whole peeled garlic cloves,

Texas Pecans (cause they are the best!),

Parmesan cheese chunks,

fresh basil,

olive oil

and the zesty lemon juice.

Add a pinch of salt and some fresh ground pepper.

Now the hard part.

Put the lid on, and process or blend on high until

you get this. Super, creamy dreamy Texas Pecan Pesto.

Texas Pecan Pesto- a gift that keeps on giving!

 Printable Recipe

Texas Pecan Pesto
2 cups basil leaves (& flowers), fresh
2 lemons, juiced
3-6 cloves garlic
½ cup chopped Texas Pecans
½ cup Parmesan cheese, chopped big chunks
½ cup olive oil
Salt and Pepper to taste

Pick off the leaves; gently wash and pat dry. Add all of the ingredients into a food processor or blender. Puree or blend on high until mixture is a creamy, semi-smooth consistency. Especially great when added to pasta, rice, and vegetables dishes. Flavors meat wonderfully and can be used in marinades. Can also be added to dressings or spreads. Texas pecan Pesto spreads good love. Enjoy!

For fall off the bone goodness, Triple S has you covered. Triple what?
Triple S. As in Sweet, Saucy, & Spicy. Triple the goodness. No joke. A marinade & sauce that creates finger lickin’ madness. Your ribs’ new BFF. Triple S Ribs are so worth the triple time – marinated, oven baked, and then finished off with a mop on the Q. I served these up Texas style at the big Party and Q where I got my Zesty Grill Goddess on! We are talking 9lbs of pork spareribs and 7 lbs of loin back marinating in Triple S. Whoa! Yep.

It’s all about the Triple S. I triple dare you to make this…

Couldn’t make it to the big P A R T a Y and heard about my Triple S ribs? Showed up late to be denied Triple S pleasure? (These babies disappeared within minutes!) Partied hardy and have a case of the Triple S fuzzies? (You know who are!) Let me refresh your memory.
With this.

Honeymoon Chicken, Party Pasta Salad, and Triple S Ribs. Coming back to you yet?

That’s what I thought. There’s just no forgettin’ that sweet, saucy, and spicy mouthful of fall off the bone ribs. Me loves the Triple S. A sauce, a marinade, and pure mouth magic.

First thing’s first – ribs baby! I used a mix of pork spare ribs and loin back ribs but can’t wait to try Triple S Beef Ribs. Where’s the beef? In my garage. Garage? Yep. You heard it right! We bought part of a grass fed cow, which is currently living in the freezer in my garage…

Starting Ingredients:
Pork or Beef Ribs
Salt and Pepper
Pineapple Juice from 1 can (8 oz) Pineapple tidbits (reserve the pineapple tidbits)

Tender Triple S ribs start with a pre-soak.

Prep:
Rinse ribs in cool water and pat dry with a paper towel.
Place the ribs in a large, deep dish baking pan.
Pat a layer of salt and pepper on the dry meat.

Drain the pineapple tidbits, saving the pineapple juice and set the tidbits aside.
Pour the reserved pineapple juice over the ribs.
Cover and set aside to marinate for 2-3 hours or as long as you can!

Sweet, spicy, saucy, pampered ribs begin with a Triple S spa treatment. Let the Triple S, makin’ begin!

Equipment: Food Processor or Blender (for the “old school” peeps, a good old fashioned mortar & pestle will do. Wink.)

Ingredients:
3 Bay leaves
3 Tablespoons molasses
1 Tablespoon garlic powder
½ teaspoon ground clove
1 teaspoon celery seed

1 teaspoon pepper
1 Tablespoon salt
1/3 cup brown sugar

1 Tablespoon Chili Powder (Gebhardt brand)
1 Tablespoon Chili Powder (Fiesta brand)
1 teaspoon onion powder

1 Tablespoon paprika
½ teaspoon cayenne
½ onion, yellow
3 cloves garlic
Dash of Tabasco sauce

¼ cup Worcestershire sauce
½ cup soy sauce
¼ cup vinegar

1 carton (26.46 oz) or can equivalent, crushed or strained tomatoes (Pomi brand)
1 can (8 oz) drained Pineapple tidbits

1 cup fresh Italian Parsley

Time to get our Triple S on!

In a food processor or blender add the garlic, half of a yellow onion, and three whole Bay leaves.

Time to add chili powder – two tablespoons of your favorite chili powder. I like to experiment making my own chili powder blends and I usually have a few regulars on hand. If you are a CAKE or Crazy Ass Kitchen Experimenter like me, you’ll be surprised to find the many different brands and styles of chili powders available and a vast array of differences in tastes between brands.  There are many options and unique regional types of chili powders, from New Mexico to Thailand, to the common chili powder used in your everyday chili con carne. Chili powders vary greatly, the taste and style will depend on the variety of chili pepper used, how it is processed, dried, powdered, prepared, and if  other herbs/spices were added to the powder blend.

I am using two kinds of chili powder: Gebhardt and Fiesta brand. But whatever you have on hand will do.

Gebhardt is a mild, all purpose chili powder that is a staple in my pantry. Not all chili peppers provide heat; a lot depends on the type of chili and how it was prepared for the overall characteristic that it may lend to the final blend. The Chipotle chili is a smoked chili, can be hot or mild, and is blended into chili powder mixes and used in Southwest cooking, whereas a Tepin chili is always super duper HOT. Just like hot sauces, chili powders come in all sorts of varieties, from muy caliente, to very mild, so have fun taste testing… BUT puleaze try it first before adding! You may be quite surprised by the heat that some of these chili powder blends offer!

Fiesta Chili powder adds a hint of heat, and contains chipotle, which adds complexity and a rich smoky flavor.

After the Chili powder is added, it’s time for the brown sugar.

Me gusta sweet Paprika! Paprika is the ground spice from the sweet pepper and is commonly used in chili powder blends. Spanish dishes use the sweet pimento pepper to create a spice called pimenton that is similar to paprika in flavor.

Add in a teaspoon paprika and

a half teaspoon of cayenne.

A teaspoon onion powder,

celery seed, and

half a teaspoon ground clove, plus

a Tablespoon of garlic powder.

On to the finishing touches -

one teaspoon pepper and a Tablespoon salt!

Whir the mixture up until it looks like a thick paste.

Oh yeah! A little taste of the tropics and the natural sweetness of pineapple.

Add the drained can of tidbits,

the molasses,

soy sauce, and

white vinegar.

Just to heat things up – a dash o’ Tabasco!

Pour the Pomi tomatoes in,

and pile on the fresh parsley. Another whiz in the processor and whaddya get? S as in STOP.

Take a lookie. Triple S.

Your sweet, spicy, saucy friend.

Triple S – a sauce & marinade made for mouth smackin’ finger lickin’ yum.

And for your pre-soaked ribs.

It’s time for a Triple S bath!

Ahhh. A Sweet, Spicy, Saucy Rib Spa.

S for Super. S for Succulent. S for Stupendous. S for So Satisfying.

 Printable Recipe

Triple S Ribs|Sauce & Marinade

Pork or Beef Ribs
Salt and Pepper
Pineapple Juice from 1 can (8 oz) Pineapple tidbits (reserve the pineapple tidbits)

Triple S|Sauce & Marinade

Wet Ingredients:
½ onion, yellow
3 cloves garlic
1/3 cup brown sugar
1 can (8 oz) drained Pineapple tidbits (reserve the pineapple juice for the ribs)
3 Tablespoons molasses
¼ cup Worcestershire sauce
½ cup soy sauce
¼ cup vinegar, white
Dash of Tabasco sauce
1 carton (26.46 oz) or can equivalent, crushed or strained tomatoes (Pomi brand)

Herbs & Spices:
3 Bay leaves
1 Tablespoon Chili Powder (Gebhardt brand)
1 Tablespoon Chili Powder (Fiesta Brand)
1 Tablespoon paprika
½ teaspoon cayenne
1 teaspoon onion powder
1 teaspoon celery seed
½ teaspoon ground clove
1 Tablespoon garlic powder
1 teaspoon pepper
1 Tablespoon salt
1 cup fresh Italian Parsley, whole leaf

Yield: 6 cups

Rinse ribs in cool water and pat dry with a paper towel. Place the ribs in a large, deep dish baking pan. Pat a layer of salt and pepper on the dry meat. Drain the pineapple tidbits, saving the juice and set the tidbits aside. Pour the reserved pineapple juice over the ribs. Cover and set aside to pre-soak for 2-3 hours. In a food processor or blender, add the onion, garlic, bay leaves, chili powder(s), brown sugar, paprika, cayenne, onion powder, celery seed, ground clove, garlic powder, pepper, and salt. Mix on high speed until the mixture resembles a thick paste. Add the drained pineapple tidbits, molasses, Worcestershire, soy sauce, vinegar, Tabasco, tomato sauce, and fresh parsley and mix on high until blended. Pour the blended Triple S over the pre-soaked ribs to cover; reserve 1-2 cups to use as a sauce and for mopping the ribs while cooking. Cover the ribs with foil, and set aside to marinate for 1-2 hours at room temperature or bring to room temperature before cooking. Store Triple S in glass bottles or jars with lids and refrigerate.
To cook: Bake covered in a 170° oven for 2-6 hours. Uncover the ribs during the last hour of cooking. Cooking times will vary depending on the amount (lbs) of ribs that you are cooking and your oven. When in doubt, select your oven’s lowest temperature and check the ribs periodically to make sure they are not overdone! The ribs should be grill ready, cooked and tender, but not completely falling off the bone. I let some of the rib meat fall off the bone to settle in the juices; this really is up to you & depends on how you like it and on the type of ribs that you are using. Remove the ribs from the baking pan and heat up the grill or BBQ to med/high or 375°. Place the oven baked ribs on the hot grill or BBQ and mop with the reserved Triple S sauce. Cook the ribs until they are darkened and charred. Serve with Triple S sauce, and triple love.

Enjoy!