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At the very same tailgate feast, Sarah and Jim provided delicious BBQ Sauce made by a friend. Can you share the info on that good stuff? And let them know it’s made it into the eatprayread blogosphere!

http://www.memphisinmundelein.com/

Here is a new thread…If you see “Please Post”, you may be called into service! eatprayread wants YOU!

Ivanka makes a delicious, healthy rice salad that went so beautifully with the pig roast tailgate party at the NU game.
Ivanka, can you find time to type it out here – as a Comment? I will paste it into it’s own Post and we can all share and enjoy!

Thanks.

Wild-Rice Salad
From Gourmet Magazine April 2007
Adapted from a recipe from the restaurant 131 Main, in Cornelius, North Carolina

Serves 6-8 as a side dish
Active time: 30 minutes. Start to finish 1 ¼ hours

2/3 cup wild rice
2/3 cup brown rice
½ cup olive oil
3 Tbsp Champagne vinegar
2 Tbsp sugar
1 Tbsp curry powder
½ tsp salt
¼ tsp black pepper
1 cup diced (3/4 inch) radish
½ cup toasted pecans, chopped
½ cup chopped fresh flat leaf parsley
½ cup finely chopped red onion
½ cup golden raisins
½ cup dried currants

-Cook rice in 3 quarts boling salted water, stirring occasionally, until rice is tender and grains split open-45 minutes to 1 hour. Drain in a sieve and rinse with cold water to stop cooking then drain well.

-Blend oil, vinegar, sugar, curry powder, salt and pepper in blender until combined, then toss with rice and remaining ingredients in a large bowl.
Serve chilled or at room temperature.