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Backyard Ribs And Grilled Peaches

For the latest Chef on a Shoestring, we invited a veteran of the challenge, Marc Meyer, to create a recipe for a casual meal in your backyard.

This menu reflects the best of summer with a yummy summer tomato salad, grilled peaches, and of course, ribs.

This is a menu that is simple to prepare and full of flavor - perfect for a casual meal in your backyard.

Meyer is the executive chef at Five Points restaurant, located in downtown New York City. There, he delivers elegant, New American cuisine that has hints of the Mediterranean.

His family eventually settled in San Rafael, Calif. He later studied architecture at UC Berkeley. Nearing graduation, he left Berkeley to work six months on a king crab boat off the coast of Alaska's Aleutian Islands. He decided shortly after that to pursue a culinary career.

Here is his three-course meal for four for $30 or less.

1/2 lb. feta cheese
2 cucumbers
1 red onion
1 pint ripe cherry tomatoes
2 tablespoons fresh oregano
1/2 cup extra virgin olive oil
1/4 lb. pitted Gaeta olives
1/2 cup red wine vinegar
salt and pepper to taste

1. Peel and seed cucumbers. Cut in half lengthwise and slice. Place in a mixing bowl.
2. Peel red onion, cut in half, then slice thinly. Place in the bowl with the cucumbers.
3. Cut the cherry tomatoes in half. Add the tomatoes to the bowl.
4. Slice the olives in half. Add the olives to the bowl.
5. Cut the feta cheese in uniform cubes if possible. Add to the mixing bowl.
6. Add olive oil, vinegar, and oregano to the mixing bowl. Toss well. Season with salt and pepper. Serve in large salad bowl. Let everyone help themselves.

4 ears fresh corn, shucked
4 tablespoons unsalted butter
1/2 cup extra virgin olive oil
1 tablespoon Spanish paprika
Juice of 1/2 lemon
salt and pepper to taste

Method: In a large pot, bring salted water to a boil. Place corn in the boiling water. Cook the corn for approximately six minutes. Drain and pat corn dry with paper towels. In a small saucepot or saute pan, melt the butter. Using a rubber spatula or wooden spoon, stir in the paprika, olive oil, and lemon juice. Keep warm until ready to use. Using a pastry brush, rub corn with the melted butter mixture. Serve corn warm.

1 slab (approx 3-4 lbs.) St. Louis-style pork ribs

Ingredients for spice mixture:
1/4 cup brown sugar
2 tablespoons coarse salt
1 teaspoon ground black pepper
1/4 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground fennel seed (optional)
1/2 teaspoon mustard powder
1/2 teaspoon onion powder
1/4 teaspoon ground chili
2 cups tomato puree
3 cups chicken broth

1.In a bowl, combine all the dry ingredients. Mix well.
2. Using your hands, rub ribs with dry spice mixture. Place ribs on plate, cover with plastic wrap, and refrigerate over night.
3. Pre-heat grill.
4. Using high heat, char the ribs by grilling for four minutes on each side. Pre-heat oven to 350 degrees.
5. Place tomato puree and chicken broth in a roasting pan. Stir to combine.
6. Place charred ribs in the roasting pan. Cook in 350-degree oven for 2 1/2 hours. Baste ribs every 10 minutes.
7. Remove meat from the oven. Let meat rest for about five minutes. Then cut meat into four rib portions. Place on a platter. Pour remaining sauce over the ribs.
8. The meat will be juicy and delicious and it should literally fall right off the bone. Let everyone help themselves.

4 peaches split, pit removed, and quartered
1/2 cup honey
juice of one lime
1 cup of heavy cream

1. Place peaches in a grill basket. Place the grill basket on a hot grill.
2. Cook peaches until slightly tender, approximately four minutes depending on ripeness of peaches.
3. Place heavy cream in a standing electric mixer. Using the whisk attachment, whisk the cream until stiff peaks form. Set aside.
4. Remove peaches from heat. Place in mixing bowl. Toss peaches with lime juice and honey. Toss well to coat peaches.
5. Place a spoonful of peaches in four dessert bowls. Add a dollop of whipped cream over the peaches. Serve immediately.

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