Cooking with JJ

🥩 All-American BBQ Platter Recipe
🍖 1. BBQ Pork Ribs

Ingredients:

2 racks baby back ribs

2 tbsp brown sugar

1 tbsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp black pepper

1 tsp salt

½ tsp cayenne pepper (optional)

1 cup BBQ sauce (your favorite)

Instructions:

Remove the membrane from the ribs.

Mix dry rub ingredients and coat ribs generously.

Wrap in foil and bake at 300°F (150°C) for 2.5 hours.

Unwrap, brush with BBQ sauce, and grill or broil for 5–10 minutes until caramelized.

🍗 2. BBQ Chicken Thighs

Ingredients:

8 bone-in chicken thighs

Salt and pepper to taste

1 tsp garlic powder

1 tsp smoked paprika

1 cup BBQ sauce

Instructions:

Season chicken with salt, pepper, garlic powder, and paprika.

Grill over medium heat for 6–7 minutes per side.

Brush with BBQ sauce and grill for another 5 minutes per side until internal temperature hits 165°F (74°C).

🌽 3. Grilled Corn on the Cob

Ingredients:

6 ears of corn, husked

4 tbsp butter

Salt and pepper

Optional: chili powder, lime juice, or grated parmesan

Instructions:

Brush corn with melted butter and season with salt and pepper.

Grill over medium-high heat, turning occasionally, until charred (8–10 minutes).

Add toppings as desired.

🫘 4. Classic Baked Beans

Ingredients:

2 cans (15 oz each) baked beans

4 strips bacon, chopped

½ onion, diced

2 tbsp brown sugar

1 tbsp molasses or maple syrup

1 tsp mustard

Instructions:

Cook bacon and onion in a skillet until bacon is crispy.

Add beans, sugar, molasses, and mustard.

Simmer for 15–20 minutes, stirring occasionally.

🥬 5. Creamy Coleslaw

Ingredients:

1 small cabbage, shredded (or pre-shredded mix)

1 carrot, grated

½ cup mayo

1 tbsp apple cider vinegar

1 tsp sugar

Salt and pepper to taste

Instructions:

Mix cabbage and carrot in a large bowl.

In a separate bowl, combine mayo, vinegar, sugar, salt, and pepper.

Toss the dressing into the slaw. Chill at least 30 minutes before serving.

🍽️ Serving Suggestions:

Serve with toasted buns or cornbread.

Add pickles, hot sauce, or grilled jalapeños for extra flavor.

Pair with iced tea, lemonade, or your favorite craft beer.

🧀 Thanksgiving Cheese Board (Serves 6–10)
🍂 Cheese Selection

Aim for 3–5 types, balancing textures and milk types (cow, sheep, goat):
Style Example Description
🧀 Aged Aged Cheddar or Manchego Nutty, sharp, firm
🌿 Soft Brie or Camembert Creamy and spreadable
🐐 Tangy Goat cheese log Tart, soft, often rolled in herbs or cranberries
🧈 Blue Gorgonzola or Roquefort Bold, salty, creamy
🥛 Fresh Ricotta or Burrata (optional) Mild, milky, soft
🥖 Carbs & Crunch

Artisan crackers (multigrain, sesame, or fig & olive)

Thinly sliced baguette or crostini

Grissini (thin breadsticks)

Spiced candied nuts (pecans, walnuts, or almonds)

Maple-roasted pumpkin seeds (pepitas)

🍐 Seasonal Fruits & Produce

Fresh: Sliced apples, pears, red grapes, figs

Dried: Apricots, cranberries, dates

Roasted butternut squash cubes (lightly seasoned)

Pomegranate seeds for sparkle

Fresh herbs (rosemary, thyme) as garnish

🍯 Spreads & Accents

Fig jam or cranberry chutney

Honey (or hot honey)

Whole grain or Dijon mustard

Apple butter or pumpkin butter

🥓 Optional Charcuterie

Prosciutto

Soppressata

Smoked turkey slices (for Thanksgiving twist)

Duck or turkey pâté (luxury option)

🧺 Assembly Tips

Use a large wooden board or slate.

Place cheeses first — spaced out by texture and color.

Fill gaps with fruits, crackers, nuts, and spreads in small bowls.

Garnish with herbs, cinnamon sticks, or mini pumpkins for fall flair.

🍷 Pairing Ideas

Wine: Pinot Noir, Chardonnay, or dry Riesling

Mocktail: Apple cider (spiced or sparkling), cranberry spritz

🍰 White Chocolate Raspberry Roulade
🧾 Ingredients
For the Sponge Cake:

4 large eggs

¾ cup (150g) granulated sugar

1 tsp vanilla extract

¾ cup (90g) all-purpose flour

1 tsp baking powder

¼ tsp salt

Powdered sugar (for dusting towel)

For the Filling:

1 cup (240 ml) heavy whipping cream

4 oz (115g) white chocolate, chopped

½ tsp vanilla extract

1 cup fresh raspberries (or thawed frozen, patted dry)

Optional: 1 tsp raspberry jam or coulis for extra flavor

For Decoration:

Powdered sugar

Extra raspberries

White chocolate curls or drizzle

Mint leaves (optional)

👩‍🍳 Instructions
1. Make the Sponge Cake

Preheat oven to 375°F (190°C). Line a 10x15-inch jelly roll pan with parchment paper.

In a mixing bowl, beat eggs and sugar for 5–7 minutes until thick, pale, and tripled in volume.

Add vanilla extract.

In a separate bowl, whisk flour, baking powder, and salt. Gently fold into egg mixture in batches, taking care not to deflate.

Pour batter into the pan and spread evenly.

Bake for 10–12 minutes until lightly golden and springs back when touched.

2. Roll the Cake

While still hot, turn the cake out onto a clean kitchen towel dusted with powdered sugar.

Peel off parchment paper and immediately roll the cake (with the towel) from the short end.

Let cool completely rolled (about 1 hour).

3. Make the White Chocolate Cream

Heat ½ cup cream until steaming but not boiling. Pour over white chocolate in a bowl.

Let sit 1 minute, then stir until smooth. Cool completely.

Once cool, beat remaining ½ cup cream with vanilla until soft peaks form.

Gently fold in the white chocolate mixture to create a fluffy filling.

4. Assemble the Roulade

Carefully unroll the cooled cake.

Spread a thin layer of raspberry jam (optional), then the white chocolate cream evenly across the surface.

Scatter fresh raspberries throughout.

Re-roll the cake gently (without the towel), seam side down.

5. Decorate

Dust with powdered sugar.

Add fresh raspberries, white chocolate curls or drizzle, and mint leaves for a festive finish.

📝 Tips & Variations

Make Ahead: Assemble the day before and chill. Bring to room temperature before serving.

No White Chocolate? Use mascarpone or whipped cream with a little sugar instead.

Fruity Swap: Try with strawberries or mixed berries instead of raspberries.

Elegant Touch: Add a hint of rose water or almond extract to the cream.