Culinary Fireworks This 4th of July: Cajun Spiced Ribs, Corn Macque Choux, Root Beer Cupcakes

On the menu for this 4th of July Celebration...

Spicy Cajun Ribs, Corn Macque Choux, and Root Beer Chocolate Cupcakes! 

Hmmm, which to taste first.

I made the root beer cupcakes first and thought there was no way these could be topped.  Such chocolaty deliciousness.  Then I made the corn macque choux and it DID top the cupcakes.  So delicious why even bother with the ribs.  But I was wrong.  These Cajun spiced ribs are perhaps the best ribs I have ever had in my life.  They really were that good.  I couldn't stop eating them.  I think this might be the best meal I have ever made.

Chocolate Root Beer Cupcakes

(Adapted from EatRunRead)

2 cups root beer

1 cup dark unsweetened cocoa powder

1/2 cup (1 stick) unsalted butter

1 1/4 cups granulated sugar

1/2 cup firmly packed dark brown sugar

2 cups all-purpose flour

1 1/4 teaspoons baking soda

1 teaspoon salt

2 large eggs

Chocolate Root Beer Frosting:

2 ounces semisweet chocolate, melted and cooled slightly

1/2 cup (1 stick) unsalted butter, softened

1 teaspoon salt

1/4 cup root beer

2/3 cup dark unsweetened cocoa powder

2 1/2 cups confectioners' sugar

1. Preheat the oven to 325F. Line cupcake pan with cupcake papers.

2. In a medium saucepan, heat the root beer, cocoa powder, and butter over medium heat until the butter is melted. Add the sugar and whisk until dissolved. Remove from the heat and let cool.

3. In a large bowl, whisk the flour, baking soda, and salt together. In a small bowl, whisk the eggs until just beaten, then whisk them into the cooled cocoa mixture until combined. Gently fold the cocoa mixture into the flour mixture. The batter will be slightly lumpy. Do not over beat, as it could cause the cake to be tough.

4. Pour batter into cupcake pan about 1/2 full and bake for 20 minutes. Remove and allow to cool.

Corn Macque Choux:

(Adapted from GoNOLA.com)

8 ears fresh corn

1/2 cup (1 stick) butter

1 onion, chopped

2 teaspoons sugar

1/2 cup heavy cream

1 tomato, peeled, seeded and coarsely chopped

Salt and pepper

1 bunch green onions, thinly sliced

 

1.  Husk corn and cut corn kernels from the cobs. Set aside.

2.  Melt butter in a heavy skillet; add onion and saute over medium

heat until onion is translucent. Sprinkle sugar over onion and stir together; reduce heat, cover, and cook for 5 minutes.

3.  Add corn kernels and scrapings; return heat to medium-high and cook for 5 minutes or until corn is tender. Stir in cream and tomato. Cook, stirring fairly continuously, until mixture thickens. Season with salt, pepper. Sprinkle with green onions and serve.

(You can add a dash of hot sauce but I did not because I didn't want it competing with the spicy ribs.)

Cajun Spiced Ribs:

Rack of pork ribs

8 tbsp Zatarains Crab Boil (You can adjust the amount to accommodate how much spice you can handle.  8 tbsp makes it just a hair short of being too hot for me.)

1.  Cover ribs in water, boil in the crab boil for 1 hour. Remove from water.

2.  Grill ribs on outside grill for another hour not directly over the flames.  You're sort of smoking them.

3.  Slather with your favorite barbecue sauce and gobble up.  Careful, they are spicy! 

 Have a wonderfully spicy 4th of July!