Discover how to make delicious ribs, a delicious cheesecake or the popular ‘corn dogs’
Today, July 4, Independence Day is celebrated in the United States. The parades, baseball games, fireworks, and food-filled celebrations are a fundamental part of this party. If you have an American spirit, we propose three American recipes to celebrate the 4th of July:
Pork rib with barbecue sauce:
These ribs are for sucking your fingers. They are very easy to prepare. We’ll give you the steps for some toasted ribs on the outside and juicy on the inside. As a side dish, you can add some chips and some salad
- 1.5 kilos of pork ribs
- 240 milliliters of barbecue sauce
- Salt and pepper
Split the rib and salt.
Place the ribs on the oven tray, previously lined with foil or baking foil, and spread the top side with barbecue sauce.
Place in the oven at 180ºC for 20 minutes.
After that, turn them over, spread the top with barbecue sauce and put them in the oven for another 20 minutes at the same temperature.
Repeat the operation again, but this time leave them in the oven for 10 minutes on each side.
The ‘corn dog’ is a sausage skewered on a skewer and surrounded by a cornbread like a spongy breadcrumb. They have a delicious flavor and have an advantage that hot dogs do not have. They can be eaten with one hand. Also, you can dip them in any sauce. Do you want to know how they are made?
- One kilo of sausages.
- high standard flour cup
- a cup of cornflour (not Corn Flour)
- 2 tablespoons of sugar
- 2 teaspoons of yeast
- 175 milliliters of milk
- 2 eggs
- Sunflower oil, salt, and pepper
Clean the sausages with cooking paper so the dough sticks better.
Insert a skewer, lengthwise, into each of the sausages.
On the other hand, in a bowl, mix together the normal flour, cornflour, sugar, yeast, salt, and pepper.
Add the eggs, milk, and oil, and beat everything. If the mixture is a little liquid add flour until it thickens.
Roll the sausages in the dough, ensuring that it does not drip and fry them in plenty of hot oil, turning the sausage to brown evenly.
When they finish frying, place the sausages on paper to absorb the excess fat.
New York Cheesecake :
This classic American has the creamy and soft consistency of cheese, the crunch of the cookie and the sweet contrast of forest fruits. A perfect ending for any meal. For its preparation you will need the following:
- For the base: A packet of biscuits and 85 grams of butter.
- For the filling: 900 grams of cream cheese (type Philadelphia), 200 milliliters of greek yogurt, 250 grams of sugar, 3 eggs, grated lemon, 3 tablespoons of pastry flour and a pinch of vanilla.
- For the raspberry sauce: 300 grams of raspberries, juice of half a lemon, a gelatin leaf and 3 tablespoons of sugar.
Preheat the oven to 200 degrees to keep it warm while you prepare the cake.
Put baking paper at the base of the mold, to be removable and 20 or 23 cm.
Mix the melted butter with the crushed biscuits, until the mixture is well moistened.
Place this mixture on the bottom of the mold by pressing well and place in the freezer while preparing the filling of the cheesecake.
For the filling, mix the cheese, sugar, and flour with the blender at medium speed until the mixture is light and homogeneous. Incorporate the eggs one by one at minimum speed and then add the Greek yogurt, lemon zest, and vanilla extract, whisking very gently.
Pour the filling on the basis of biscuits that you had previously prepared and put it in the oven 200º for 10 minutes.
Lower the oven temperature to 90º and leave for another 30 minutes. In this way, the inside of the cake will look like a flan. Once the time has passed, leave the cheesecake in the oven off for several hours, until you get room temperature.
Put the cake in the fridge. Finally, to make the raspberry sauce, hydrate the gelatine leaf in a glass of cold water for 5 minutes.
In a separate saucepan, heat the washed raspberries with lemon juice and sugar.
Stir, constantly, while grinding the raspberries.
When the raspberry sauce is hot and crushed to your liking, add the well-drained gelatin, stirring until completely dissolved.
Spread the raspberry sauce over the cake and put it back in the fridge.