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In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, Chef Tim Creehan prepares BBQ baby back ribs, three cheese macaroni, and homemade cole slaw.

Click here for Chef Tim Creehan's Profile

BBQ Ribs

Danish Baby Back Ribs (or ribs of your choice)
Grill Plus Mesquite Marinade
BBQ Sauce

Brush on marinade on both sides of ribs and place on grill. Sear by slowly cooking and moving to indirect heat for a slow cook or place in oven at 350 degrees. Remove ribs when fully cooked and drizzle BBQ sauce of choice.

Homemade Cole Slaw

White Cabbage
Red Cabbage
Radish
Garlic
Vinegar
Sugar
Mayonnaise

Grate carrots, radish and garlic and mix together in mixing bowl. Finely shred read and white cabbage and add into mixture. Place the cole slaw mixture on platter.

Dressing: In a separate bowl, mix white (or rice) vinegar, dash of sugar, mayonnaise, salt and pepper to taste. Blend together.

Serve the dressing on the side or drizzle directly over cole slaw.

Three-Cheese Macaroni

Elbow Macaroni
Heavy Whipping Cream
Egg
Blue Cheese
Cheddar Cheese
Romano Chhese
Salt and Pepper
Panko Bread Crumbs

Boil macaroni al dente (still firm). On low heat, add heavy whipping cream and egg to bind to macaroni. Add salt and pepper to taste and slowly belend in blue cheese crumbles and grated cheddar cheese until cheese is melted. Do not let mixture boil and egg cook completely. Place mixture into casserole dish. Top with additional blue and cheddar cheese. Sprinkle with grated romano cheese distrubuted evenly over casserole and also panko bread crumbs.

Cook in oven at 325 degrees for 15-20 minutes, watching closely.

Rum Punch

Blend together equal parts of rum, pineapple juice, orange juice and grapefruit juice. Add a few drops of Bitter's and bit of grenadine. Shake together.

Serve on ice and garnish with lime. Top with a bit of grated nutmeg.