7421 Callaghan Rd. - San Antonio TX 78229
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Ingredients;1 or 2 (12 ounce) cans of beer. A Bottle of your favorite BBQ Sauce.1 or 2 racks pork spare ribs
Directions:Trim ribs of all visible fat. Place each rack, boneside down on a piece of heavyduty foil large sufficient to make "pouch". Place ribs on grill-low heat.
Mix Beer with an equal amount of water. Pour 1/4 to 1/3 over each rack. Close foil.Cook 1 to 1 1/2 hrs turning occassionally till pork is tender and bones movefreely. Add in more beer as necessary.
As ribs cook the beer will caramelized on foil. Use basting brush and more beermix to loosen caramel from foil.
Brush on ribs!
Try this Southern New Orleans Dish this Summer!
Ingredients:2 (15 oz) can red beans rinsed and drained2 cups cooked rice1 green bell pepper chopped1 yellow bell pepper chopped1 cup chopped peeled seeded cucumber1 cup chopped red onion1 cup chopped celery
Dressing1/4 cup red wine vinegar1/2 cup olive oil2 cloves pressed garlic2T chopped parsely1/2 t salt1 T mustard1/8 t pepper1/8 t cayenne pepper
In a large bowl combine beans, rice cucumber, red onions and celeryand toss to coat. In small jar with screw top lid. Combine remaining ingredients,cover jar and shake well to blend. Pour over Salad & Mix.Cover & refrigerate salad 2-4 hours & serve
Summer is here so...
Dive- in to this decadent dessert and cool yourself off with a taste of Amaretto liqueur!!
Mango Sorbet with Amaretto
and Crystallized Ginger
1 pint mango sorbet
2 ounces Amaretto liqueur
2 pieces crystallized ginger, (available in Asian Foods section at HEB)
8 Ginger snap cookies
1/2 pint raspberries
In a chilled cocktail glass or small dessert cups, place 2 small round scoops of mango sorbet.
Pour 1/2-ounce, 1/2 shot, Amaretto over sorbet. Using a hand held grater grate the crystallized ginger over
the mango sorbet to garnish. If you do not have a small grater, use a small pairing knife to shave curls of the ginger pieces.
Set 2 gingersnaps into the sorbet in each glass and scatter top of desserts with a scattering of fresh raspberries.
If you are planning a Fiesta Party...Four Sisters Catering Mexican Pasta Salad is a MUST on the menu!If this lusty Mexican Pasta Salad is any indication, Mama Chef Michele definitelyknows her stuff. The robust dressing permeates the pasta, and the multi huedpeppers add a flavor and textural interest, setting this pasta salad apart.
1 pound penne (quill-shaped) pasta1 pound Roma tomatoes, quartered1 red bell pepper, cut into julienne strips (match sticks about 1/4 inch wide)1 yellow bell pepper, cut into julienne strips1 orange bell pepper, cut into julienne strips1 bunch fresh cilantro, washed dried and chopped fine2 jalapeno's, stemmed, seeded and chopped fine
Dressing:Juice of 4 limes (about 1 cup)3 cloves garlic, mashed1/3 cup olive oil1 tablespoon ground cumin2 teaspoon salt1 teaspoon black pepper
Bring a large pot of salted waterto a rolling boil and cook pasta al dente, or firm to the bite.Drain. Place in a large and mix with a tablespoon or so of olive oil.While the pasta is cooking, prepare the vegetables and set aside.Mix ingredients for the dressing together and set aside.
When the pasta is cooked and drained, add the tomatoes, red, yellowand orange bell peppers, cilantro and jalapeno's. Stir the dressing and pour over the pasta andvegetables, mixing gently but thoroughly.Serve at room temperatureserves 10-12 pp
Toss the shrimp in the flour, which has been seasoned with salt & pepper.Heat olive oil in skillet, add the shrimp and brown lightly on both sides.Mix the scallion with the tomato paste, wine & water & stir into skillet.Cook over low heat 5 minutes. Stirring occasionally.Adjust seasoning & sprinkle with parsley & serve.
This dish is excellent with a wonderful New Orleans Rice Pilaf and Grilled Asparagus with a hint of lemon butter sauce.
***Serve with ... your favorite white wine!!
Happy Mother's day!!!
For Real Estate Needs We Highly Recommend
Tanya Yamin Raba-Owner (Sister #4)
Thanksgiving Lunch was GREAT!!
Everyone I spoke to really LOVED it!!
As usual, the ladies serving were so nice and friendly….
I enjoy visiting with them!