Thursday, July 1, 2010
Chef's Inspiration: Baby Back Ribs and a Fried and Stuffed Squash Blossom
The latest from Chef Brian Strecker: a half slab of Berkshire pork baby back ribs with peach BBQ sauce and a fried squash blossom stuffed with white cheddar and jalapeno. See pictures of the blossoms being stuffed below (pictures were taken around 1:30 p.m. this afternoon):
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