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Sunday, July 4, 2010

Happy 4th of July, let's blow up something then eat some Cambodian food!

It's the Fourth of July so let's celebrate with illegal fireworks!  When I was a kid fireworks weren't illegal.  Like LSD in the 60's, we didn't know they were dangerous or addictive.  We just knew they were fun and only years later realized that the government was right (they are always right, I'm told) and that we should never, ever light fuse and get away.

My favorite was the Red Devil Piccolo Pete.  It shrieks like Mariah Carey and then, if you modify it a bit, it explodes!  Wait - you can modify a Pic Pete?  Yes, yes, just take a pair of pliers and squeeze the cardboard tube right around the midpoint at the bottom of the fuel cartridge.  Don't worry, it won't explode in your hand.  Or maybe it will, not sure.  Now when you light it, really seriously get away!  It'll whistle a bit and then KABOOOOOM!  See ya Mariah!  And God Bless America!

Besides fireworks I'm thinking BBQ this 4th, and nothing says I Love America more than some delicious pork ribs done up Cambodian style.  Super simple recipe, here goes -

1 rack of back ribs for 2 people (not baby backs, back ribs are meatier, or use St Louis cut ribs)
6 cloves of garlic, minced
2 inches of ginger, chopped up
1 tbs of course salt
1 tbs of sugar
2 tsp of ground pepper

Put in a bowl and smash up with a spoon or pestle.

Now add to the mix 1 tbs of soy sauce, 1 tbs of fish sauce (or lime if you don't have it)

Spread on ribs and wait 4 hours.

Cook over charcoal grill with the coals on one side and nothing on the other.  Put the ribs on the cool side and cover for around 10 minutes.  Take off lid and put ribs back on hot side for around 15 minutes a side, no lid on Weber, and watch them so they don't burn.  Once they look done (they will look delicious versus raw) wrap in foil and place back on grill (if your coals are cooling you can put them directly over the coals, if they are still hot put them to the side) and cover for 30 min or so, it's not critical.  You're just tenderizing them at this point.

To serve you cut them up and squeeze some lime on top.  These Cambodians know what they're doing!  Say, wasn't the United States once at war with Cambodia?  Thank goodness we didn't blow them all up or we would not have this incredible rib recipe. 

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