Here are a few of the recipes used for the Q competition last Friday. Some of us have a habit of winging it without writing anything down.

Crab cake sliders
I started from a recipe I found on allrecipes.com but I ended up modifying it quite a bit. Also, these are approximations on the amounts as I have a tendency to “eyeball” it rather than measuring.
½ cup of onions
½ cup of bell peppers (yellow and red)
1 Tbsp of butter
1 ½ cups of Keebler Club crackers (crumbled)
2 Tbsp of melted butter
½ tsp of Old Bay Seasoning
1 tsp of Worcestershire sauce
1-2 Tbsp of Mayonnaise
1 egg, lightly beaten
1 lb of crab meat (back fin)

First, sauté the onions and peppers in butter until translucent. Set aside to cool. Mix the crackers, melted butter, Old Bay, Worcestershire, Mayonnaise, Egg and Onion/Pepper mixture until combined. Gently fold in the crab meat. Form patties and refrigerate to set. Cook on a greased grill…or in bacon drippings on a cast iron skillet…until lightly browned on each side.

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Red Pepper Aioli
From a recipe of Giada De Laurentiis
2 garlic cloves
1/2 cup roasted red bell peppers, drained, patted dry
1/3 cup mayonnaise
2 tablespoons olive oil
Salt and freshly ground black pepper

To make the aioli: Finely chop the garlic in the food processor. Add the peppers and blend until almost smooth. Blend in the mayonnaise. With the machine running, blend in the oil. Season the aioli, to taste, with salt and pepper. Transfer the aioli to a small bowl.

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Grilled Cheese Bison Burger Sliders
Using Arnold Oatnut bread cut the loaf into squares and make grilled cheese sandwiches using Colby cheese. Press the sandwiches so they are thinner. Grill Bison burgers over medium heat.Place the burger on top of one of the grilled cheese layers and top with tabouli. Add the top grilled cheese layer and enjoy.

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Bourbon-Glazed Ribs
5 tablespoons honey
1/4 cup bourbon
1 1/2 tablespoons hoisin sauce
1 tablespoon Dijon mustard
1 tablespoon plum sauce
1 1/2 teaspoons mild-flavored (light) molasses
1 1/2 teaspoons soy sauce
1 1/2 teaspoons Worcestershire sauce
3/4 teaspoon hot chili paste (such as sambal oelek)*
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 2 1/4- to 2 1/2-pound racks baby back pork ribs
1 cup unsweetened pineapple juice

Whisk first 11 ingredients in small bowl.
Do ahead: Glaze can be made 1 day ahead. Cover and refrigerate.
Preheat oven to 350°F. Place long sheet of heavy-duty foil on each of 2 large rimmed baking sheets. Sprinkle rib racks on all sides with salt and pepper. Place 1 rib rack on each foil sheet. Fold up sides of each foil sheet around rib rack to form boat-like shape. Pour 1/2 cup pineapple juice over each rib rack. Fold up foil to seal packets. Bake until ribs are tender, about 1 hour. Remove ribs from foil packets. Transfer to roasting pan; pour any juices from foil over and cool.
Do ahead: Can be made 1 day ahead. Cover with plastic wrap; refrigerate.
Prepare barbecue (medium heat). Cut each rib rack in half. Grill until browned, brushing frequently with glaze and turning often, about 10 minutes. Cut racks between bones into ribs.
*An Indonesian hot chili paste; available at many supermarkets, at Asian markets, and from mingspantry.com.
We used siracha instead of the sambal oelek & used Regular Molassas instead of light Molassas. Also I baked them or 1.5 hr at 300.

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Blue Cheese Slaw – Serves 6-8
From “Taste of the Lowcountry” by “Danielle Wecksler and Charleston Cooks”
2 or 3 carrots, peeled
½ large or 1 small head cabbage, thinly sliced
1 bunch scallions, thinly sliced
1 egg
3 tablespoons rice wine vinegar
1 tablespoon lemon juice
1 tablespoon Dijon mustard
Dash of hot sauce
1 cup canola oil
Salt & pepper
1 cup blue cheese crumbles

Shred carrots on the large holes of a box grater
Place carrots, cabbage, and scallions in a large mixing bowl and set aside
Place egg, vinegar, lemon juice, Dijon mustard, and hot sauce in a blender or food processor. Pulse for a few seconds to combine ingredients, and then with blender still running, slowly drizzle the canola oil into the blender container until the mixture becomes thick and creamy like mayonnaise. Season to taste with salt and pepper
Pour mayonnaise mixture over the vegetables and toss together to lightly coat. Add the blue cheese crumbles and toss again.