If you were around about 20 years ago, then you may remember a chef that was as
popular as most movie and music stars.
Who was it, you ask?

Emeril Lagasse!
That’s right, with his popular catch phrase- “Let’s kick it up a notch” and his love
of cooking, Mr. Lagasse was must watch T.V. back in the late 90’s and early 2,000’s
and with all good things, their popularity wanes and we lose interest and look for
the newer, shinier object(s) to worship, (Bobby Flay & Guy Fieri).
And if you’re planning on cooking on the grill this Sunday for dad and you need a recipe
or two to really knock his socks off, allow Mr. Lagasse to help, listed below are his recipes
for a burger and ribs.

First up, a recipe for Ribs-
Kansas City Tender Ribs!
Ingredients:
2 Tbs. of vegetable or olive oil
1/2 yellow onion, finely chopped
1 Tbs. of minced garlic
1/2 cup of apple cider vinegar
1 1/2 cups of ketchup
1/4 cup of molasses
2 Tbs. of light brown sugar
1 Tbs. of Worcestershire sauce
1 Tbs. of hot sauce
2 tsp. of Rub, buy one or make the one listed below
1 tsp. of liquid smoke
1/4 tsp. of cayenne pepper
1/4 tsp. of ground ginger
1/4 tsp. of ground mustard
2 (4lb.) slabs of pork ribs, silver skin removed
To make:
In a pot over medium-high heat, add onion and garlic, cook
and stir until translucent, 3 to 4 mins. Add the vinegar; cook until
reduced by half, about 1 min. Add next 10 ingredients; bring to a boil.
Reduce heat to low; cook until thickened; bring to a boil. Reduce heat
to low; cook until thickened and flavors blend, 4 to 6 mins. Remove from
heat; let cool. Reserve for glazing ribs. Line rimmed baking sheet with foil;
set rack on top. Arrange ribs on a rack. Coat ribs on both sides generously
with Rib Rub (about 1/3 cup each), rubbing seasonings into meat. Chill
up to 2 hours. Prepare grill for low-heat cooking (300 to 350*F) Pour 1 1/2
cups of water onto baking sheet with ribs. Wrap baking sheet (with rack and
ribs) tightly with heavy duty foil. Grill, covered, until fork-tender, 1 1/2 to 2 hours.
Unwrap; leave the ribs alone or smear with some BBQ sauce, cook for 15 minutes
more which allows the sauce to set in. If desired, serve with additional sauce.

Recipe for Kansas City-Style Rib Rub!
To make:
In a bowl, combine 6 1/2 Tbs. of kosher salt, 1/3 cup of light brown sugar,
1/3 cup of regular sugar, 1/4 cup of paprika, 2 Tbs. of Creole seasoning, 2 tsp.
of onion powder, 1 Tbs. of black pepper, 1 Tbs. of chili powder, 1 tsp. of mustard
powder, 1 tsp. of smoked paprika, 1/2 tsp. of poultry seasoning, 1/2 tsp. of
ground ginger, 1/4 tsp. of cayenne pepper and 1/4 tsp. of ground allspice.
Mix well and add to a bowl of tomatoes or ketchup for your own homemade
BBQ sauce or rub it into chicken, turkey legs, steak, salmon or ribs.
Store any leftover rub in an airtight container for up to 6 weeks.

And now onto the second recipe-
Emeril’s “kicked up Blue Cheese Stuffed Burgers!
These burgers can be made on an outdoor grill or indoors in the oven or on
the stovetop in a skillet.
Ingredients:
2 lbs. of ground beef
1 Tbs. of minced garlic
1 tsp. of salt
1/2 tsp. of black pepper
1 tsp. of Creole seasoning (one to try-Emeril’s Creole seasoning)
8 oz. of blue cheese
4 buns, white or wheat
Toppings- Sliced tomatoes, romaine lettuce, sliced onions and green
peppercorn and condiments, Mayo, Mustard, Hamburger relish and Ketchup

To make:
Preheat the grill for medium-high direct cooking. In a bowl, gently mix beef, garlic,
salt, pepper and seasoning. Divide into 8 equal patties.
In a separate bowl, crumble the cheese and form into 4 equal patties. Top with
remaining beef patties, pinching the edges to seal. Grill the burger, flipping once,
2 to 3 mins. per side for medium rare or to desired doneness. Place buns on
the grill, cut side down; cook until lightly browned, about 30 seconds.
Place the patties on the buns and add the veggies and condiments you prefer.

That’s it- Two recipes for Dads on this Father’s day or any time during the
rest of the year.

Enjoy!

Sources:
* Emeril Lagasse- T.V. chef and author
* Woman’ World Magazine- June 19, Issue

Please make sure to pass these 2 recipes on to all those who love
burgers and ribs and/or to all of the dads who’ll be celebrating this
upcoming Sunday (Father’s day).
Share the recipes over at Facebook, Snapchat, Instagram, (stories),
Pinterest, Reddit, Tik-Tok and Twitter.