To place a Death Notice, please call 305-376-8901 or email firstname.lastname@example.org. Be sure to include: Your name, daytime phone number, address, method of payment, name of funeral home/crematory to contact for verification of death. To place it online click here.
Toasted mocha: Place 1 toasted marshmallow and 1 ounce dark chocolate with espresso between 2 soft snickerdoodle cookies. Press cookies together and allow to cool for a minute before eating.
Sesame caramel: Place 1 toasted marshmallow and 1 ounce caramel-filled chocolate between 2 pieces sesame crisp bread or cracker. Press crisps together and allow to cool for a minute before eating.
Double chocolate grasshopper: Place 1 toasted marshmallow and 1 to 2 mint-filled chocolates between 2 chocolate graham crackers. Press crackers together and allow to cool for a minute before eating.
Salted oatmeal: Place 1 toasted marshmallow, 1 ounce sea-salted dark chocolate and 1 square soft caramel (flattened with your palms) between 2 oatmeal cookies. Press cookies together and allow to cool for a minute before eating.
Alison Ladman , Associated Press
The Only Ribs You Need to Know
These ribs are delicious hot, cold, at room temperature or any way you can get your hands on them. They can be boiled, sauced and refrigerated several hours in advance. Bring to room temperature before roasting.
3 racks (7 to 8 pounds total) baby-back pork ribs
1 pound light brown sugar
20 ounces (2 1/2 cups) Dijon-style mustard
1/4 cup low-sodium soy sauce
3/4 cup bourbon
Bring a large (at least 12-cup) pot of water to a brisk boil over high heat. Add ribs, cutting racks if necessary to fit. Once the water returns to a boil, cook about 15 minutes; the meat will not be cooked through.
Use tongs to transfer the racks to a cutting board. Let them rest 5 to 10 minutes, then use a large, sharp knife to cut between the bones, separating the individual ribs.
Wipe out the pot you used to boil the ribs, and add sugar, mustard, soy sauce and bourbon. Place over medium heat, stirring until sugar dissolves. Cook for 5 minutes to thicken. Remove from the heat. Return the ribs to the pot and toss to coat evenly.
Position racks in upper and lower thirds of oven; heat to 400 degrees. Line 2 baking sheets with foil or parchment paper.
Divide ribs between baking sheets; if there’s any sauce left in the pot, use it for basting. Roast about 10 minutes. Rotate pans top to bottom and front to back. Baste with sauce from pot or pan. Roast until the ribs are crisped on the edges and well browned, 8 to 10 minutes. Transfer to a platter. Makes 6 sit-down servings, 12 for a buffet.
Source: Adapted by the Washington Post from Lee Manigault and Suzanne Pollak.
Per serving (based on 12): 610 calories, 32 g protein, 23 g carbohydrates, 39 g fat, 15 g saturated fat, 155 mg cholesterol, 830 mg sodium, 0 fiber, 18 g sugar.
Easy Baked Barbecue Chicken Breasts
The recipe can be multiplied, but a larger quantity of chicken may take slightly longer to cook, so be sure to use a thermometer, inserting it deep into a breast from the side.
1/2 cup ketchup
1 to 2 tablespoons adobo sauce (from a can of chipotles in adobo)
2 teaspoons packed dark brown sugar, or to taste
2 tablespoons cider vinegar
2 tablespoons Dijon mustard
1 or 2 cloves garlic, minced
Kosher salt and ground pepper, to taste
1 pound boneless, skinless chicken breasts without the tenderloin (2 to 3 breasts, each about 3/4 to 1 inch thick)
1 tablespoon extra-virgin olive oil
1/2 cup panko bread crumbs
2 teaspoons chopped fresh thyme
Heat the oven to 350 degrees. In a small bowl combine the ketchup, adobo sauce, brown sugar, vinegar, mustard and garlic. Season with salt and pepper.
Line a shallow baking dish with foil, leaving enough excess to generously overhang the sides. Spread half of the sauce on the foil in an area just the size of the chicken breasts. Arrange the breasts on top, and spoon the remaining sauce over them. Bring the edges of the foil up and over the chicken and fold it to enclose them. Bake on the middle shelf of the oven for 20 minutes.
Meanwhile, in a small skillet over medium, heat the oil. Add the bread crumbs, thyme, a pinch of salt and some pepper. Sauté until light golden, 2 to 3 minutes. Set aside.
After the chicken has baked for 20 minutes, open up the foil and spoon any sauce that has fallen off back on top. Sprinkle the crumb mixture evenly over the chicken. Bake, uncovered, until the chicken is just cooked through (160 degrees), another 8 to 10 minutes. Let stand for 5 minutes before slicing and serving topped with any sauce and crumbs that have fallen off. Makes 4 servings.
Source: Sara Moulton for the Associated Press.
Per serving: 240 calories, 45 calories from fat (19 percent of total), 5 g fat (1 g saturated, 0 trans fats), 65 mg cholesterol, 20 g carbohydrate, 0 fiber, 9 g sugar, 28 g protein, 750 mg sodium.
Pasta With Chickpeas, Celery and Parsley
This is good warm or at room temperature. Double the recipe if you’re feeding a crowd. Arbol chiles are potent, so adjust the amount to taste.
1 teaspoon salt, plus more for the cooking water
1 1/2 cups celery slices, cut on the diagonal 1/4-inch wide
8 ounces dried penne or other tubular pasta
1/4 cup plus 4 teaspoons extra-virgin olive oil
2 cloves garlic cloves, crushed and chopped
2 dried arbol chiles, seeded and broken into small pieces (or dried red pepper flakes to taste)
1 1/2 cups cooked or rinsed canned chickpeas
1/4 cup packed, coarsely chopped parsley
Freshly ground pepper
Bring a large pot of water to a boil. Add a generous pinch of salt and the celery; cook 1 or 2 minutes. With a slotted spoon, transfer to a colander and rinse with cold water. Drain.
When the water in the pot returns to a boil, cook pasta according to package directions.
Meanwhile, heat the oil in a large skillet over medium heat. Cook the garlic and arbol peppers, stirring, until garlic is almost golden and peppers start to brown. Stir in celery and cook for 2 to 3 minutes; it should be tender but retain a little resistance. Stir in chickpeas, and season with salt and pepper.
Drain pasta, reserving 1/2 cup cooking water. Return pasta to pot. Add celery mixture and parsley, stirring to combine. Deglaze skillet if necessary with a little of the cooking water and add to pasta. If mixture seems dry, add more cooking water. Makes 4 servings.
Source: Adapted from the Washington Post.
Per serving: 470 calories, 13 g protein, 61 g carbohydrates, 21 g fat, 3 g saturated fat, 0 cholesterol, 570 mg sodium, 8 g fiber, 6 g sugar.
Spicy Ruby Slaw
The key to success here is shaving the cabbage as thinly as you can and adding as much ginger as you can handle. The slaw needs to sit at room temperature for at least 1 hour before serving.
1/2 head red cabbage (about 12 ounces)
6 scallions, white and light-green parts, thinly sliced
2 tablespoons peeled minced or grated fresh ginger
2 tablespoons olive oil
2 teaspoons low-sodium soy sauce
1 tablespoon plain rice wine vinegar
Salt and freshly ground pepper
Core the cabbage and shred it finely, placing it in a large mixing bowl (for about 8 cups). Add scallions, ginger, oil, soy sauce and vinegar to the bowl and season with salt and pepper to taste. Toss well. Let sit at room temperature for at least 1 hour before serving. Makes 6 to 8 servings.
Source: Adapted by the Washington Post from Lee Manigault and Suzanne Pollak.
Per serving (based on 6): 70 calories, 1 g protein, 7 g carbohydrates, 5 g fat, 1 g saturated fat, 0 cholesterol, 105 mg sodium, 2 g fiber, 3 g sugar.
In much of the rest of the country, Memorial Day weekend marks the start of the outdoor cooking season. And you can imagine how thrilled they’ll be to get out their grills in places like Minneapolis, where it snowed just a few weeks ago.
In South Florida, of course, it’s a different story. With summer heat and humidity settling in to stay and the hurricane season around the corner, the backyard isn’t a place to linger, let alone party, this time of year.
With that in mind, we’ve assembled an indoor barbecue menu for you to enjoy preparing and serving in air-conditioned comfort:
• Baby-back ribs: Simmered briefly and finished in the oven, they’re enlivened by a simple, bourbon-spiked sauce.
The trouble with slow cookers is that while they certainly deliver on ease, they sometimes disappoint on flavor. It’s the risk you run when you dump a bunch of ingredients in a pot and walk away for much of the day.
Get the 5-Minute Herald VIA EMAIL
Join the Discussion
The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.
The Miami Herald uses Facebook's commenting system. You need to log in with a Facebook account in order to comment. If you have questions about commenting with your Facebook account, click here.
Have a news tip? You can send it anonymously. Click here to send us your tip - or - consider joining the Public Insight Network and become a source for The Miami Herald and el Nuevo Herald.