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Subject: "Appitizers"

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Printer-friendly copy     Conferences Recipe Board Topic #190 Reading Topic #190

Michele J Member since Oct-28-05 2155 posts Aug-07-09, 08:50 AM (EST)   "Appitizers"   LAST EDITED ON Aug-07-09 AT 08:51 AM (EST)   My niece is shipping out to Afhganistan in September and she wants a BBQ/swimming party. Of course I can handle that! What I want are some easy, tasty, simple finger snacks that will hold-up good while sitting out of the fridge for awhile. I know I'll have to have some things in the fridge and that's okay too. I'd just like some of your ideas! (My husband is sticking to his "BBQ Lil' Smokies in the crock pot" so that one is taken, unless of course you have a great recipe for them! Mimi   Alert | IP Printer-friendly page | Edit | Reply | Reply With Quote | Top

PeggyRieger Member since Mar-12-06 2327 posts Aug-07-09, 03:38 PM (EST)   1. "RE: Appitizers" In response to message #0   *You can make these ahead serve warm or at room temp. I call it my quiche without a crust : ) They cut easy and every one seems to like them. *ARTICHOKE FRITATA 6 EGGS TABACO TO TASTE 10 SODA CRACKERS SALT 7 PEPPER –to taste I USE OLD BAY SEASONING –I really like it for everything from veggies to meat. With part of the juice from artichokes – I try to pour off oil (MIX IN BLENDER) 3 JAR ARTICHOKE CUT IN BITE SIZE PIECES 11/2 TO 2 CUPS SHARP CHEESE (GRATED) CHOPPED GREEN ONIONS TO TASTE MIX ALL INGS. TOGETHER POOR INTO SPRAYED GLASS BAKING DISH. BAKE 300-350* UNTIL GOLDEN BROWN AROUND SIDES. @30-40 MINS. DEPENDING ON OVEN. I gave this a caterer and she said people loved them?? COOKIE 2 C. BUTTER 24 oz. CHOCOLATE CHIPS 4 C. FLOUR 2 C. BROWN SUGAR 2 t. SODA 1 t. SALT 2 C. SUGAR 1 8oz. HERSHEY BAR GRATED 5 C. BLEND OATMEAL 4 EGGS 1t. BAKING POWDER 2t. VANILLIA 3 C. CHOPPED NUTS BLEND OATMEAL IN BLENDER INTO FINE POWDER. CREAM BUTTER & SUGAR. ADD EGGS & VANILLIA MIX TOGETHER WITH FLOUR, OATMEAL AND REST OF DRY INGS. ADD CHOCOLATE. ROLL INTO BALLS. BAKE 10MINS. 375* MAKES 112   Alert | IP Printer-friendly page | Edit | Reply | Reply With Quote | Top

Efy Member since Mar-1-06 4239 posts Aug-08-09, 02:04 AM (EST)   2. "RE: Appitizers" In response to message #1      These are tried & true, never fail recipes. I may have posted them before... (some of the ingredients overlap to make life easier when shopping / preparing) Italian flags (makes 20) ~~~~~~~~~~~~~ 20 small bocconcini 20 cherry tomatoes, halved 40 small fresh basil leaves Toothpicks (or small skewers) Dressing: 2 tsp chives (fresh or dry), 2 TBSP olive oil, 1 TBSP balsamic vinegar, S & P Make: thread 1/2 tomato, basil, bocconcini, basil, 1/2 tomato on each toothpick. Add dressing. (Can make a couple of hours before use) Bacon Rollups (makes 60) ~~~~~~~~~~~~~ 350g whole blanched almonds, roasted 2 x 375g pitted prunes 20 rindless bacon rashes, cut into 5 cm strips Toothpicks (or small skewers) - soak in water before to avoid burning Make: insert almond into centre of each pitted prune. Wrap with bacon & skewer. Grill under moderatley hot grill, turn frequently until bacon crisp. Cook roll-ups just before serving. Stuffed Mushrooms (makes 10) LOW-FAT ~~~~~~~~~~~~~~~~~ ------- 10 mushroom, stems removed (cut cap so it will sit straight) Filling: *1/2 cup/125g reduced fat ricotta cheese *3 sun-dried tomatoes (soak in warm water 30 mins to soften) *1 TBSP finely diced spanish red onion *1 TBSP chopped fresh basil *1 TBSP finely chopped chives (fresh or dry) *1 tsp lemon juice *freshly ground black pepper Topping: ~2 TBSP grated parmesan cheese ~1 TBSP dried breadcrumbs Make: Pre-heat oven to 180 degC, grease baking tray. Mix filling & spoon into mushroom caps. Sprinkle topping over top. Bake 10-15 minutes or until filling is set & top golden. Serve hot. Gravlax spirals (makes ~10) LOW FAT ~~~~~~~~~~~~~~~ ------- 100G gravlax, smoked salmon or smoked ocean trout 2 slices lavash bread 1/4 cup/60ml honey mustard lemon juice & ground black pepper (to season the gravlax) Filling: *1/2 cup/ 125 G reduced fat ricotta cheese *1/2 cup/ 100 G low-fat natural yoghurt *3 TBSP chopped fresh dill Make: Combine filling & set aside. Spread onto lavash bread in this order - mustard, salmon, seasoning, filling. Leave 10 cm at one end, as the ingredients will slide across when you roll them up. Wrap in plastic food wrap & refrigerate for several hours before serving. Cut into 4cm pieces & arrange on platter before serving. Little Fritattas (makes 12) ~~~~~~~~~~~~~~~~ Base: *6 eggs *1+1/2 cups (12 fl oz) cream *cracked black pepper & salt *12-hole non-stick muffin tin, greased Filling: combination of crispy bacon, grated quality cheddar, roast pumpkin or potato pieces (1.5cm cubes), pesto, parsley, basil, onion, chives, sun-dried tomato, olives. Avoid peas, zucchini & fresh tomato - too soggy!) (I use potato, sun-dried tomato, red onion, chives, cheese, basil) Mix together, pour into tin. Bake at 180 degC (350F) for 20-3o mins, or until fritatta are firm. Serve hot or cold. ENJOY!!! Efy   Alert | IP Printer-friendly page | Edit | Reply | Reply With Quote | Top

Efy Member since Mar-1-06 4239 posts Aug-08-09, 02:05 AM (EST)   3. "RE: Appitizers" In response to message #2      Here are some Larry posted a while ago: http://www.dianapalmer.com/dcforum/DCForumID17/56.html Have a great party. Efy   Alert | IP Printer-friendly page | Edit | Reply | Reply With Quote | Top

Michele J Member since Oct-28-05 2155 posts Aug-14-09, 09:26 AM (EST)   4. "RE: Appitizers" In response to message #3   Thank you!! Mimi   Alert | IP Printer-friendly page | Edit | Reply | Reply With Quote | Top

bignasty197800 Member since Oct-2-04 6311 posts Aug-29-09, 06:30 AM (EST)   5. "RE: Appitizers" In response to message #4   "Gobble-Dee-Good" Wrap 1 Flour Tortilla 1 Tbsp. Cream Cheese Spread 1 lettuce leaf 2 thin slices tomato 6 slices Shaved Smoked Turkey Breast 1 cheese Singles 2 slices Bacon, cooked, drained SPREAD tortilla with cream cheese spread. TOP with remaining ingredients; roll up tightly. SERVE immediately. Or wrap tightly in plastic wrap and refrigerate until ready to serve. Cheesy BBQ Chicken Wraps 1 lb. small boneless skinless chicken breast halves 2 green peppers, cut into wedges 1 onion, sliced 1/2 cup Barbecue Sauce 4 flour tortillas (9 inch) 1 cup Mexican Style Shredded Four Cheese PREHEAT greased grill to medium heat. Place chicken and vegetables on greased grill grate. GRILL chicken 6 to 7 min. on each side and grill vegetables 4 to 5 min. on each side or until chicken is cooked through (170ºF) and vegetables are crisp-tender, brushing frequently with the barbecue sauce. CUT chicken and vegetables into thin strips; spoon evenly onto tortillas. Top with cheese; roll up. Grilled Chicken Wraps 1 lb. boneless skinless chicken breasts 2 tsp. oil 1 cup Mexican Style Shredded Four Cheese 1 medium tomato, chopped 3 Tbsp. Zesty Italian Dressing 2 tsp. chili powder 4 flour tortillas (8 inch) PREHEAT grill to medium heat. Brush chicken with oil. Grill 6 to 8 min. on each side or until cooked through (170ºF). Remove from grill; let stand 5 min. before cutting into strips. Place in medium bowl. ADD cheese, tomatoes, dressing and chili powder; mix lightly. Spoon evenly down centers of tortillas. Fold in opposite sides of tortillas; roll up burrito-style. GRILL wraps, seam-sides down, 8 to 9 min. or until golden brown, turning after 5 min. Easy Parmesan Chicken Fingers and Parmesan Chicken Wraps BASE RECIPE 1/3 cup 100% Grated Parmesan Cheese 1 pkt. Extra Crispy Seasoned Coating Mix 1-1/2 lb. chicken tenders or boneless skinless chicken breasts, cut into strips KID VARIATION 1 pkg. (7-1/4 oz.) Macaroni & Cheese Dinner 2 cups broccoli florets 1/4 cup Barbecue Sauce ADULT VARIATION 2 whole wheat tortillas (8 inch) 3/4 cup torn romaine lettuce 1/2 cup red pepper strips 2 Tbsp. Light Ranch Reduced Fat Dressing 1 Tbsp. Barbecue Sauce BASE RECIPE: PREHEAT oven to 400°F. Add cheese to coating mix in shaker bag. Moisten chicken with water. Shake off excess water. Add 2 or 3 chicken tenders to shaker bag; shake until evenly coated. Repeat with remaining chicken tenders. Place on nonstick baking sheet or baking sheet sprayed with cooking spray. Discard shaker bag and any remaining coating mixture. BAKE 12 to 14 min. or until chicken is cooked through. KID VARIATION: MEANWHILE, prepare Dinner as directed on package, using the Light Preparation Directions and adding broccoli to the cooking water for the last 3 min. of the pasta cooking time. Place two-thirds of the chicken fingers on serving plate. Serve with the prepared Dinner and barbecue sauce for dipping. Makes 4 kid servings. ADULT VARIATION: ARRANGE one-third of the chicken strips evenly on tortillas; top with lettuce and peppers. Drizzle with combined dressing and barbecue sauce. Roll up. Makes 2 adult servings, one wrap each. Easy Ham & Cheese Wrap 1 flour tortilla (8 inch) 1 Tbsp. Mayonnaise 1 lettuce leaf 1 cheese Singles 6 slices Shaved Smoked Ham SPREAD tortilla with mayo. TOP with lettuce, Singles and ham; roll up. SERVE immediately. Or, wrap tightly in plastic wrap and refrigerate until ready to serve. Serving Suggestion Add one or more of the following to the sandwich wrap: tomato slices, chopped green or red peppers, thinly sliced red onions, also serve with a piece of fresh fruit and assorted cut-up vegetables. Grilled BBQ Chicken Wraps 1 lb. boneless skinless chicken breasts 3 Tbsp. Zesty Italian Dressing 1/2 cup Barbecue Sauce, divided 4 large flour tortillas (10 inch) 1 cup Shredded Cheddar Cheese 1 tomato, chopped PREHEAT grill to medium heat. Brush chicken with dressing. Grill 6 to 8 min. on each side or until cooked through (170ºF), brushing with half of the barbecue sauce for the last few minutes. Thinly slice chicken. SPOON remaining barbecue sauce down centers of tortillas; top with chicken, cheese and tomatoes. Fold in opposite sides of tortillas; roll up burrito-style. GRILL, seam-sides down, 8 to 9 min. or until golden brown, turning after 5 min. Serving Suggestion Add chopped cilantro to filling and/or serve topped with Sour Cream also serve this main dish with a mixed green salad for a quick-and-tasty weekday meal. Crunchy Tuna Salad Wrap 4 whole wheat tortillas (8 inch) 4 red leaf lettuce leaves 2 cans (6 oz. each) tuna, drained, flaked 1/3 cup finely chopped celery (about 1 stalk) 1/3 cup chopped water chestnuts 1/3 cup Chopped Pecans 1/4 cup Real Mayonnaise TOP each tortilla with lettuce leaf. MIX tuna, celery, water chestnuts, pecans and mayo; spoon evenly onto tortillas. ROLL up tightly. Serving Suggestion Add 1/4 cup chopped Dill Pickles and green onions to the tuna mixture before spooning onto tortillas. Tasty Turkey Wrap 1/4 cup whole berry cranberry sauce 1 Tbsp. Miracle Whip Dressing 2 Tortillas 2 lettuce leaves 4 thin slices cooked turkey breast (2 oz.) 2 cheese Singles 4 slices Bacon, crisply cooked MIX cranberry sauce and dressing; spread evenly over tortillas. TOP each tortilla with lettuce leaf, 2 turkey slices, Singles and 2 bacon slices. FOLD tortillas over to serve. Substitute Use 6 slices OSCAR MAYER Shaved Oven Roasted Turkey Breast for the cooked turkey. Pizza-dilla 1 Flour Tortilla 1 Tbsp. pizza sauce 1/4 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese 1 Tbsp. chopped tomatoes 1 Tbsp. chopped green peppers TOP tortilla with sauce and remaining ingredients; fold in half. Wrap in plastic wrap. SERVE cold or place on microwaveable plate. Microwave on HIGH 15 to 20 sec. or until cheese begins to melt. Wrap in foil. Serving Suggestion Sprinkle chopped leftover cooked chicken over the other filling ingredients before folding the tortilla in half and microwaving. Pepperjack Quesadillas Prepare as directed, using Pepperjack Singles. Serve with Thick 'N Chunky Salsa, if desired. Mesquite-Smoked Turkey Wrap 2 Tbsp. Thick 'N Chunky Salsa 1/2 tsp. chopped fresh cilantro 1 whole wheat tortilla (6 inch) 5 slices Thin Sliced Mesquite Smoked Turkey Breast 1/2 cup shredded lettuce 2 Tbsp. Shredded Reduced Fat Four Cheese Mexican Style Cheese MIX salsa and cilantro; spread evenly onto tortilla. TOP with remaining ingredients; roll up. Serving Suggestion Add a few jalapeno pepper slices or 2 Tbsp. drained and rinsed canned black or pinto beans to the wrap before rolling up. Mesquite Smoked Ranch Turkey Wrap Decrease salsa to 1 Tbsp. Combine 1 Tbsp. Light Ranch Reduced Fat Dressing with the cilantro; spread evenly onto tortilla. Top with the turkey, lettuce and cheese; roll up. Drizzle with the salsa. Asian-Style Lettuce Wraps 2 Tbsp. sesame oil 1 Tbsp. sugar 1 Tbsp. Japanese rice wine vinegar 1 Tbsp. lite soy sauce 1 Tbsp. oil 1 cup frozen Meatless Ground Burger 1 small clove garlic, finely chopped 1/2 tsp. minced fresh gingerroot 1 cup fresh bean sprouts 1/4 cup chopped green onions 4 leaf lettuce leaves BEAT sesame oil, sugar, vinegar and soy sauce with wire whisk until well blended; set aside. HEAT oil in large nonstick skillet or wok on medium-high heat. Add ground burger; cook and stir 3 min. Add garlic and ginger; cook and stir 1 min. Stir in the bean sprouts and onions; cook 1 min. or just until mixture is heated through, stirring occasionally. SPOON ground burger mixture evenly onto lettuce leaves. Roll up each leaf tightly. Place one wrap on each serving plate. Drizzle evenly with the sesame oil mixture. Serving Suggestion Serve with assorted cut-up fresh fruit. Sprinkle filling lightly with chopped Peanuts before rolling lettuce leaves up as directed. Wrap 'n Roll Tortilla 1 Flour Tortilla 1 cheese Singles 3 slices Thin Sliced Oven Roasted Turkey Breast 1 lettuce leaf 2 Tbsp. Ranch Dressing TOP tortilla with Singles, turkey and lettuce; roll up tightly. CUT wrap in half. Wrap in plastic wrap. Place dressing in small resealable plastic bag. SERVE wrap with dressing for dipping. Teriyaki Steak Lettuce Wraps 1/2 cup A.1. Teriyaki Steak Sauce 1/2 cup orange juice 2 tsp. sesame oil 1 beef flank steak or beef top sirloin steak (1 lb.) 1 head Boston lettuce, leaves separated 1 cup each: shredded carrots and red cabbage 1 large red pepper, thinly sliced 1 can (14 oz.) bean sprouts, drained MIX steak sauce, orange juice and sesame oil until well blended. Remove 1/4 cup of the steak sauce mixture for later use. Pour remaining steak sauce mixture over steak in large resealable plastic bag; seal bag. Turn bag over several times to evenly coat steak. Refrigerate 30 min. to marinate. PREHEAT grill to medium heat. Remove steak from bag; discard bag and marinade. Grill steak 13 to 16 min. for medium-rare to medium doneness, turning occasionally. Remove from grill; cover with foil to keep warm. Let stand 10 min. CUT steak across the grain into thin strips. Place evenly in centers of lettuce leaves; top with vegetables and bean sprouts. Roll up. Serve with the reserved 1/4 cup steak sauce mixture. Variation Prepare as directed, adding 1/4 cup chopped Peanuts and/or chopped cilantro along with the vegetables. Substitute 1 lb. boneless skinless chicken breasts for the steak. Marinate as directed, then grill 5 min. on each side or until cooked through (internal temp. reaches 170°F and juices run clear). Cut into strips, then continue as directed. Warm BLT Wraps 2 Flour Tortillas 2 Tbsp. Mayonnaise 6 slices Ready to Serve Bacon 1/4 cup chopped tomato 4 thin cucumber slices 1/2 cup shredded lettuce SPREAD tortillas evenly with mayo; top each with 3 bacon slices. Place on microwaveable plate. MICROWAVE on HIGH 20 sec. TOP with the remaining ingredients; roll up. Serve warm. KRAFT KITCHENS TIPS Great Substitute Prepare as directed, and adding 4 dash of hot sauce to the Mayo Variation Prepare as directed, substituting thin peeled avocado slices for the cucumber. Memphis Barbeque Rub & Sauce BARBEQUE SPICES or RUB 1/4 cup kosher salt 1/4 cup dark brown sugar (packed) 1/4 cup paprika 3 tablespoons black pepper (freshly milled) 1 tablespoon garlic powder 1 tablespoon dried onion flakes 1/2 teaspoon ground cayenne pepper 1/2 teaspoon celery seeds 1/2 teaspoon coriander MEMPHIS SAUCE 1/2 cup dark brown sugar (packed) 1 1/2 tablespoons barbeque spice 1 tablespoon gebhart's chili powder 1 tablespoon black pepper (freshly milled) 1 tablespoon mustard powder 2 teaspoons garlic salt 4 cups tomato sauce 1/2 cup cider vinegar 1/2 cup apple cider (fresh, unpasteurized) 1 cup royal crown cola 1/4 cup steak sauce (use A-1 or L&P) 1/4 cup prepared yellow mustard 1/4 cup lemon juice 3 tablespoons sorghum molasses 3 tablespoons Dale's Steak Seasoning 3 tablespoons worcestershire sauce 1 teaspoon Tabasco sauce 1/2 teaspoon liquid smoke (hickory) In a 4 1/2 quart pot or larger, bring all wet sauce ingredients to a boil, uncovered, over medium heat. Reduce heat to low and add sauce dry ingredients. Simmer (a slow bubble) until the sauce thickens a bit, stirring often. This takes about 30 minutes. If you cannot find fresh apple cider, use regular apple juice (not "cocktail"). Use this sauce on your grilled meat about 30 minutes before it comes off the heat (grill or smoker), or, use it on meat at the table. Memphis-Style Dry Barbeque Seasoning 1 tb garlic powder 1 tb onion powder 1 tb white pepper 1 tb black pepper 1 tb chili powder 1 tb ground red pepper 1 tb cumin 2 tb paprika Instructions Mix all ingredients in a bowl. Pour into a salt shaker. Sprinkle lightly on ribs or chops during grilling for "dry" barbeque flavor. Once ribs are ready, shake seasoning over meat to taste and serve. Use this method along with barbeque sauce for an extra spicy effect. Memphis-Style Ribs 6 pounds spare ribs 1 3/4 cups cider vinegar 1 3/4 cups apple cider 4 cloves garlic, peeled and minced 2 bay leaves 3 tablespoons Louisiana-style hot pepper sauce 1 tablespoon salt 3/4 cup BBQ Rub, recipe follows 3 cups wood chips Vinegar Sauce, recipe follows, optional Your ribs may already be trimmed, or you can ask the butcher to trim them. To do it yourself, place the ribs meat-side up on a cutting board. There is a line of fat at the base of the ribs; cut along it to remove the cartilaginous rib tips. Turn the meat over, rib-side up. Cut off the flap of meat on the inside of the ribs. (The reason to remove these pieces is that they will burn, well before the ribs are done. You can season them and grill them over direct heat for about 15 minutes, turning once. They are delicious.) With the rib-side up, finesse a sharp knife under the tough membrane that covers the bones. Working from one rib to the next, pull the membrane off the rib. (For a better grip, grab the membrane with a paper towel.) The membrane may tear and you may have to start over, but be patient – removing the membrane allows the spices and smoke to penetrate the ribs, and makes the ribs much more attractive and easy to eat. In a shallow, non-reactive pan large enough to hold the ribs, mix together 1 cup cider vinegar, 1 cup cider, garlic, bay leaves, 2 tablespoons hot sauce and the salt. Put the ribs in this marinade, turn to coat, cover with plastic wrap and refrigerate for at least 8 hours and up to 16 hours, turning once during this time. Remove the ribs from the pan 2 hours before you are going to grill and pat dry. Discard the marinade. Sprinkle the ribs all over with 1/2 cup of the rub, patting it on with your fingers. Cover and refrigerate for about 1 1/2 hours. Remove the ribs from the refrigerator and let sit at room temperature for 1/2 hour before grilling. Mix the remaining 3/4 cup cider vinegar, 3/4 cup cider, and 1 tablespoon hot sauce. You will apply this mixture to the ribs once every hour or so with a spray bottle, a barbecue mop, a pastry brush or a long-handled spoon. Soak about 3 cups of wood chips (hickory, oak or apple) for at least 1/2 hour in cold water. Prepare a charcoal fire or preheat a gas grill for indirect grilling over low heat. Drain and add 1 cup of the wood chips. Grill the ribs, covered, until they are crispy, and the meat has pulled back from the bone, 3 to 4 hours, depending on the heat of your grill. Spray or baste the ribs with the vinegar-cider mixture every hour, and turn them once during grilling. Don't forget to add more wood chips—and, if using charcoal, more coals—as needed (check every hour or so). You should have enough soaked wood chips for about 3 hours of cooking time; if your ribs take longer, you will need to soak more chips. If the ribs are done before you are ready to eat, wrap them in heavy-duty aluminum foil and leave them over very low, indirect heat for up to 1 hour. Remove the ribs from the grill, spray or baste with any remaining basting liquid, and sprinkle with the remaining the 1/4 cup of rub. Serve as is, or with Vinegar Sauce. BBQ Rub: 6 tablespoons packed light brown sugar 2 tablespoons chili powder 1 tablespoon paprika 1 tablespoon garlic powder 2 teaspoons onion powder 2 teaspoons coarse salt, such as kosher salt 2 teaspoons ground cumin 1 teaspoon ground cinnamon 1 teaspoon freshly cracked black pepper 1/4 to 1/2 teaspoon cayenne pepper Mix together all of the ingredients in an airtight container and store at room temperature. The rub will keep for several months. Yield: about 1 cup, enough for 8 pounds of Memphis-Style Ribs. Vinegar Sauce: 2 cups cider vinegar 1/4 cup ketchup 2 tablespoons packed dark brown sugar 1 tablespoon salt 1 tablespoon Louisiana-style hot sauce 2 teaspoons freshly ground black pepper 1 teaspoon chili powder In a medium bowl, whisk together all of the ingredients. Use immediately, or cover and store in the refrigerator for up to 1 week. Memphis Barbecue Nachos 1 pound smoked pork shoulder, barbecued pork or smoked chicken, chopped 1 (16-ounce) jar spicy nacho cheese sauce 1 pound round tortilla chips 1 (18-ounce) bottle Memphis-style barbeque sauce Dry barbecue spice rub or chili powder, as needed 1 small (6 to 8-ounce) can sliced jalapenos, drained In separate saucepans over low heat, warm the pork and spicy nacho cheese sauce. Divide the chips among 4 shallow bowls. Top the chips with barbecue pork. Layer some cheese sauce over the pork. Top the cheese sauce with barbecue sauce. Sprinkle each bowl with dry rub barbecue seasoning and jalapenos to taste. Memphis Magic 3 tablespoon Butter 1/4 cup Minced onion 1 cup White vinegar 1 cup Tomato sauce 1/4 cup Worcestershire sauce 2 teaspoon Sugar 1 teaspoon Salt 1/2 teaspoon Fresh ground black pepper 1/8 teaspoon Cayenne dash Tabasco sauce In a saucepan, melt the butter over medium heat. Add the onions and saute for 6 to 8 minutes, or until the onions begin to turn golden. Stir in the remaining ingredients, reduce the heat to low, and cook until the mixture thickens, approximately 20 minutes. Stir frequently. Use the sauce warm. It keeps, refrigerated, for a couple of weeks. Stovetop Smoker Memphis-Style Baby Back Barbecue Ribs 4 to 5 pounds baby back ribs (2 full slabs) 2 tablespoons kosher salt 1 tablespoon dark brown sugar 1 tablespoon paprika 3/4 teaspoon granulated garlic powder 1 1/2 teaspoons granulated onion powder 1/2 teaspoon cumin powder 1 teaspoon ground black pepper 1/2 teaspoon cayenne pepper Barbeque Sauce, recipe follows Place the ribs on a large baking sheet. In a small mixing bowl, combine the kosher salt, brown sugar, paprika, garlic powder, onion powder, cumin, black pepper, and cayenne. Stir well to combine. Divide the mixture evenly between the racks and rub well onto all sides. Wrap the ribs in 2 layers of plastic wrap. Allow to sit undisturbed for at least 20 minutes, and up to 8 hours before proceeding. (Refrigerate if ribs sit longer than 20 minutes.) Remove the ribs from the refrigerator and allow to come to room temperature for 1 hour. Prepare a stovetop smoker according to the manufacturer's instructions. Remove the plastic wrap and place the ribs on the rack in the stovetop smoker. Close the lid and smoke for 1 hour over low heat. Preheat the oven to 275 degrees F. Remove the ribs from the smoker and place on a foil-lined baking sheet. Generously brush the ribs on both sides with the sauce and cover with aluminum foil. Bake for 2 hours. Remove from the oven and allow to rest, covered, for 20 minutes. Using a sharp knife, slice between the ribs and serve, with additional sauce on the side. Barbeque Sauce: 1/2 cup red wine vinegar 1 cup chopped yellow onion 1 tablespoon minced garlic 1/4 cup light brown sugar 2 teaspoons hot pepper sauce 1 cup ketchup 1 teaspoon lemon zest 1/4 cup fresh lemon juice Combine all of the ingredients in a blender and blend until smooth. Transfer to a nonreactive saucepan and simmer for 20 minutes to allow the flavors to marry. Use immediately, or refrigerate in a nonreactive, airtight container for up to 2 weeks. Carolina-Style Pulled Pork Sandwiches 1 bone-in Boston butt pork roast, 6 to 8 pounds 1/2 cup Creole Seasoning, recipe follows 1 cup hickory, mesquite, pecan or apple wood chips, soaked 1/2 cup white wine vinegar 1/2 cup apple cider vinegar 2 tablespoons granulated sugar 1 teaspoon crushed red pepper flakes 1 tablespoon hot pepper sauce Kosher salt and freshly ground black pepper Hamburger or hoagie buns, lightly toasted if desired, for serving Coat the pork evenly on all sides with the Creole Seasoning, rubbing the seasoning into the meat well with your hands. Wrap the pork in a double layer of plastic wrap and refrigerate for at least 4 hours and up to 2 days. Make a homemade smoker: Start by using a large roasting pan about 11 1/2-inches long by 15 inches wide. Place a piece of dampened paper towel laid out at both ends of the roasting pan. Place 4 small, 1/2-ounce glass bowls or other small heatproof bowls on top of the paper towels, 1 in each corner of the pan. Be sure that the bowls are inverted. Lay the wood chips in the center of the roasting pan. Place a second, smaller roasting pan, (about 10 by 13 1/2-inches), inside the larger pan. Lay 2 more pieces of moistened paper towels at either end of the small roasting pan. Place 4 more bowls inside the small roasting pan, 1 at each corner as before. Position a small baking sheet on top of the glass bowls inside of the small roasting pan. Place the pork on the baking sheet and position the "smoker" over 2 burners over medium-low heat (or over an indoor grill set at medium heat). Once the wood begins to smoke, wrap the entire roast and roasting pan with heavy-duty aluminum foil. Continue to cook the pork on the stovetop for 2 hours. Preheat the oven to 325 degrees F. After 2 hours, transfer the "smoker" to the oven and bake the roast until the pork is fall-off-the-bone tender, about 3 to 4 hours. Remove the pan from the oven and let rest, covered, for 1 hour. While the pork rests, make the barbecue sauce by combining the white wine vinegar, apple cider vinegar, sugar, red pepper flakes, and hot sauce in a non-reactive mixing bowl. Add salt and pepper, to taste. Set aside. Uncover the pork, and, using 2 forks, shred the meat. Discard any large pieces of fat. Place the meat in a large bowl and pour the barbecue sauce over the pork. Toss to combine. Serve the pork on hamburger or hoagie buns that are lightly grilled or toasted with coleslaw and pickles. Creole Seasoning: 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Combine all ingredients thoroughly and store in an airtight jar or container. Barbecued Texas-Style Beef Brisket 1 (4-pound) beef brisket, trimmed 2 tablespoons dark brown sugar 2 tablespoons kosher salt 4 tablespoons paprika 2 teaspoons granulated garlic powder 1 tablespoon granulated onion powder 1 1/2 teaspoons ground black pepper 1 teaspoon cayenne pepper 2 teaspoons ground cumin Mesquite wood chips Barbecue Sauce, recipe follows Set the brisket on a large sheet of plastic wrap. In a medium bowl combine the dark brown sugar, kosher salt, paprika, granulated garlic, granulated onion, black pepper, cayenne pepper and cumin. Rub the mixture onto the brisket and wrap tightly in the plastic wrap. Place on a baking sheet and refrigerate for at least 6 hours or up to overnight. Remove the meat from the refrigerator and let come to room temperature. Soak mesquite wood chips in a large bowl of water for 1 to 2 hours. Remove, drain and set aside. Remove the meat from the refrigerator and let come to room temperature. Prepare a stove-top smoker according to the manufacturer's instructions. Remove the plastic wrap and place the brisket on the rack over low heat. Close the lid and smoke for 2 hours. Preheat the oven to 275 degrees F. Remove the meat from the smoker and wrap in a large sheet of heavy aluminum foil. Place on a baking sheet and roast until meat is tender and an instant-read thermometer registers an internal temperature of 140 to 145 degrees F, about 3 to 4 hours. Remove the meat from the oven and let rest for 20 minutes before carving the meat against the grain. Serve with Barbecue Sauce on the side for dipping. Barbecue Sauce: 1/2 tablespoon vegetable oil 1/4 cup chopped yellow onion 1 teaspoon chopped garlic 1 cup ketchup 2 tablespoons dark brown sugar 1 1/2 teaspoons molasses 2 tablespoons apple cider vinegar 1 tablespoon fresh squeezed lemon juice 1 tablespoon fresh squeezed orange juice 1 tablespoon dry mustard 1 tablespoon Worcestershire sauce 1 teaspoon hot red pepper sauce In a large saucepan, heat the oil over medium-high heat. Add the onions and cook until soft, stirring, for 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the ketchup, brown sugar, molasses, vinegar, lemon juice, orange juice, mustard, Worcestershire and hot sauce, and bring to a boil. Lower the heat to a simmer and cook, stirring occasionally, until sauce is thick enough to coat the back of a spoon and the flavors marry, 15 to 20 minutes. Remove from the heat and let cool slightly before serving. Spicy Texas Barbeque Sauce 1 cup Ketchup 1/2 cup Brown sugar -- firmly Packed 1/4 cup Lime juice 2 tablespoon Ground red chiles 1 tablespoon Vegetable oil 1 tablespoon Worcestershire sauce 1 1/2 cup Chopped onion 2 Jalapenos -- finely chopped 2 Cloves garlic -- finely Chopped 12 ounce Tomato paste 12 ounce Beer, any brand Jalapeno chiles should be seeded and finely chopped. Heat all ingredients to boiling in a 2 quart saucepan; reduce heat to low. Cover and simmer 1 hour; stirring occasionally. Makes about 5 cups of sauce. Texas Backyard Barbeque Chicken 1 whole chicken (3-4 pounds) cut into quarters 1 tablespoon vegetable oil Salt Black pepper Dried thyme, to taste Crushed red bell pepper flakes, to taste 3 cups barbeque sauce Country Greens-Cornbread Pan Stuffing, recipe follows Peach-Jalapeno Chutney, recipe follows Make sure the whole chicken is rinsed under running water. Cut chicken into quarters, brush with vegetable oil and season with salt, pepper, thyme, and pepper flakes on both sides. Set aside. A clean grill is a happy grill. Make sure old ashes are discarded and grates are brushed clean. Add wood charcoal and ignite. When charcoal has burned to white ash, add chicken quarters skin side down. The process now is to render as much grease from the skin without burning the skin or causing the grease to flare-up on the fire and burn the skin. Take your time and be attentive to what is on the grill. At this point, add water soaked hickory chips (a small handful at a time) to the edge of the fire. This will start the smoking process. Seal in the smoke with a lid or the top of the grill. Remember to keep an eye on the chicken and turn when skin is rendered about 8 to 10 minutes. If the smoke dies down, add another handful of hickory chips. Grill and smoke chicken for about 15 additional minutes making sure the meat is cooking evenly on both sides. Then begin basting each piece of chicken with barbeque sauce. Don't be afraid to swipe on the barbeque sauce heavy and keep turning each piece to prevent burning in 1 area of the grill. Remove barbequed chicken from grill to a platter and serve family style with bowls of Country Greens-Cornbread Pan Stuffing and Peach-Jalapeno Chutney. You may find 1 whole chicken is just not enough to satisfy "A Big Texas Appetite." Country Greens-Cornbread Pan Stuffing: For the Greens: 4 pounds fresh collard greens 1 smoked ham hock 8 cups chicken stock, plus 2 to 3 cups more, if needed 1 large onion, peeled and kept whole 2 dried red chiles 1 teaspoon cracked black pepper Salt Pepper vinegar, to taste For the cornbread: 1 cup yellow cornmeal 1 cup all-purpose flour 1/4 cup sugar 4 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 2 extra large eggs, lightly beaten 1/4 cup unsalted butter, melted (or melted bacon grease) Greens: To prepare the collard greens, pick through the greens, discarding any large stems and brown or yellow leaves. Wash thoroughly to remove all grit. With a knife, cut the greens into bite-sized pieces. Place the ham hock, onion, chiles and pepper in a large pot over medium-high heat and add enough stock to cover by 1-inch. Bring to a boil. Then reduce the heat to medium-low, cover and simmer for 45 minutes. Add the greens in 4 batches, stirring each batch down until wilted and submerged in the liquid. If needed, add more stock to keep the greens covered by 1-inch. Increase the heat, to medium and simmer, 40 to 60 minutes. The length of cooking time depends on the age of the greens; the older the greens, the longer it takes to tenderize them. The liquid (potlikker) should be reduced by 3/4. Remove the ham hock, pull the meat from bones and cut into medium dice. Add back to greens. Remove onion, chop fine and add back to greens. Season with pepper vinegar. Combine with the cornbread and keep warm! Cornbread: Preheat oven to 425 degrees F. Grease a 10-inch cast iron skillet and place in oven. Combine cornmeal, flour, sugar, baking powder, and salt. Add milk, eggs and butter. Stir with a few rapid strokes until dry ingredients are just moistened. Pour batter into hot pan. Place in the oven and bake for 20 to 25 minutes or until edges are light brown and bread is firm. Remove from oven and let cool. With a knife cut cornbread into 1-inch dice. Peach-Jalapeno Chutney: 5 ripe peaches 1 tablespoon finely diced ginger 1 tablespoon sugar 1 teaspoon ground cinnamon 2 teaspoons lemon juice Peel and pit all peaches. Medium dice 3 peaches, place in a bowl and set aside. Puree the remaining peaches in a blender. Pour mixture into a medium saucepan with ginger, sugar, cinnamon, and lemon juice. Bring pan to medium heat and reduce mixture, stirring occasionally, until thick for about 5 to 6 minutes. Pour diced peaches into saucepan and cook, stirring occasionally, for 3 minutes or until mixture is hot. Remove and set aside. Texas Stuffed Grilled Burgers 5 pounds lean ground beef 6 tablespoons Worcestershire sauce 2 teaspoons hickory seasoning (optional) salt and pepper to taste 2 cups chopped onion 2 cups chopped fresh mushrooms 2 cups chopped cooked ham 3 cups shredded Cheddar cheese Preheat a grill for high heat. When the grill is hot, lightly oil the grate. In a large bowl, mix together the ground beef, Worcestershire sauce, hickory seasoning, salt and pepper until well blended. Make 8 or 10 balls, and flatten into patties. On one half of the patties, distribute the onions, mushrooms, ham and cheese. Carefully cover the piles with the remaining patties, making sure to seal all of the edges of the patties together tightly and enclose the filling. Grill the patties for 8 to 10 minutes per side, or until meat is well done, and cheese in the center is melted. Texas Chicken Quesadillas 2 tablespoons vegetable oil, divided 1 onion, sliced into rings 1 tablespoon honey 2 boneless skinless chicken breast halves, cut into strips 1/2 cup barbecue sauce 1/2 cup shredded sharp cheddar cheese 1/2 cup shredded monterey jack cheese 8 10-inch flour tortillas Preheat oven to 350 degrees F (175 degrees C). In a large, deep skillet, heat 1 tablespoon oil over medium high heat. Slowly cook and stir onion until translucent. Mix in honey. Stir until onion is golden brown, about 5 minutes. Remove from skillet and set aside. Place remaining oil and chicken in the skillet over medium high heat. Cook until chicken is no longer pink. Stir in barbeque sauce and evenly coat chicken. Layer 4 tortillas individually with chicken, onions, Cheddar cheese and Monterey Jack cheese. Top with remaining tortillas. One or two at a time, place layered tortillas on a large baking sheet. Bake uncovered in the preheated oven 20 minutes, or until cheese is melted. Cut into wedges to serve. Texas-Style Baked Beans 1 pound ground beef 4 (16 ounce) cans baked beans with pork 1 (4 ounce) can canned chopped green chile peppers 1 small Vidalia onion, peeled and chopped 1 cup barbeque sauce 1/2 cup brown sugar 1 tablespoon garlic powder 1 tablespoon chili powder 3 tablespoons hot pepper sauce (e.g. Tabasco™), or to taste In a skillet over medium heat, brown the ground beef until no longer pink; drain fat, and set aside. In a 3 1/2 quart or larger slow cooker, combine the ground beef, baked beans, green chiles, onion and barbeque sauce. Season with brown sugar, garlic powder, chili powder and hot pepper sauce. Cook on HIGH for 2 hours, or low for 4 to 5 hours. Texas Stuffed Mushrooms 1 (8 ounce) package cream cheese, softened 2/3 cup barbeque sauce 3 tablespoons steak sauce 1 (8 ounce) package fresh mushrooms, stems removed 1/4 cup bacon bits Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish. In a medium bowl, mix together cream cheese, barbeque sauce and steak sauce. Arrange mushroom caps in the baking dish, and stuff each cap with equal portions of the cream cheese mixture. Sprinkle with bacon bits. Bake 10 to 15 minutes in the preheated oven, or until lightly browned. North Carolina Barbeque Sauce 3 (18 ounce) bottles honey barbeque sauce 2 (18 ounce) bottles barbeque sauce 1/2 cup butter 1 tablespoon brown sugar 1 tablespoon Worcestershire sauce salt and pepper to taste water as needed In a large saucepan over medium heat, mix honey barbeque sauce, barbeque sauce, butter, brown sugar, Worcestershire sauce, salt, pepper and water as needed. Cook 10 minutes, or until butter is melted. Eastern North Carolina Barbeque Sauce 2 quarts cider vinegar 1/4 cup salt 2 tablespoons cayenne pepper 3 tablespoons red pepper flakes 1 cup light brown sugar 1 tablespoon hot pepper sauce In a large bowl, mix together cider vinegar, salt, cayenne pepper, red pepper flakes, light brown sugar, and hot pepper sauce. Stir until salt and brown sugar have dissolved. Cover, and let stand at least 3 hours before using as a basting sauce or serving on meat. South Carolina Barbeque Sauce 2/3 c yellow prepared mustard 1/2 c white sugar 1/4 c light brown sugar 1 c cider vinegar 2 tb chili powder 1 ts black pepper 1 ts white pepper 1/4 ts cayenne pepper 4 dr tabasco sauce 1/2 ts soy sauce 2 tb butter Combine all ingredients except soy sauce and butter in saucepan and simmer 10 minutes. Remove from heat. Stir in soy sauce and butter. May be used as a basting sauce for barbecue meat or as a condiment when served with grilled pork, beef or chicken. Carolina-Style Barbeque Chicken 2 lbs boneless skinless chicken breast halves 3/4 cup packed light brown sugar, divided 3/4 cup yellow mustard 1/2 cup cider vinegar 1/4 cup cayenne pepper sauce 2 tablespoons vegetable oil 2 tablespoons worcestershire sauce Place chicken into resealable plastic storage bag. Combine 1/2 cup brown sugar, mustard, vinegar, hot sauce, oil and Worcestershire in 4-cup measure; mix well. Pour 1 cup mixture over chicken. Seal bag; marinate in refrigerator 1 hour or overnight. Pour remaining mustard mixture into small saucepan. Stir in remaining 1/4 cup sugar. Bring to a boil. Reduce heat; simmer 5 minutes or until sugar is dissolved and mixture thickens slightly, stirring often. Reserve for serving sauce. Grill chicken on greased rack over medium-high heat 10 to 15 minutes or until chicken is no longer pink in center, turning once. Discard marinade. Serve chicken with reserved sauce. Carolina Pork Twirl 1 pound sliced bacon 1 (1 1/2 pound) fat-trimmed pork tenderloin 1 1/2 cups mustard-based barbeque sauce salt and freshly ground black pepper to taste Preheat a grill for medium heat. When hot, lightly oil the grate. While the grill is heating, slice the pork tenderloin into flat strips similar to the bacon. Roll up strips of bacon inside strips of pork tenderloin and secure with moistened toothpicks. Season with salt and pepper.. Grill the rolls for about 10 minutes on one side, then turn over. Slather some barbeque sauce over them and cook for another 10 minutes. Remove from the grill and let rest for 2 minutes before serving. Carolina Style Ribs 1/2 cup brown sugar 1/3 cup fresh lemon juice 1/4 cup white vinegar 1/4 cup apple cider vinegar 1 tablespoon Worcestershire sauce 1/4 cup molasses 2 cups prepared mustard 2 teaspoons dried minced garlic 2 teaspoons salt 1 teaspoon ground black pepper 1 teaspoon crushed red pepper flakes 1/2 teaspoon white pepper 1/4 teaspoon cayenne pepper 2 racks pork spareribs 1/2 cup barbeque seasoning, or to taste In a medium bowl, whisk together the brown sugar, lemon juice, white vinegar, cider vinegar, Worcestershire sauce, molasses and mustard. Season with granulated garlic, salt, pepper, red pepper flakes, white pepper and cayenne pepper, and mix well. Set aside. Preheat an outdoor grill or smoker to 225 to 250 degrees F (110 to 120 degrees C). Rub ribs liberally with barbeque seasoning, then place them in the smoker or grill, and cover. Cook for 4 hours, or until very tender. The meat will easily separate from the bone. Baste ribs with mustard sauce liberally during the final 30 minutes. Heat remaining sauce to a boil, and serve on the side. Kansas City Barbeque Society Dry Rib Rub 1 ts dried lemon powder 2 1/2 ts black pepper 6 ts sugar 2 ts MSG 1 ts paprika Combine seasoning thoroughly and store in a tightly-sealed jar in a cool dark place. Rub into meat and refrigerate overnight before cooking. Kansas City Barbeque Sauce 1 ts salt 3 c canned beef broth 1/4 c white vinegar 1/2 c worchestershire sauce 1 c tomato paste 1/2 c brown sugar 1/2 c honey 1 tb chili powder 3 tb paprika 1 tb sage 1 1/2 ts cayenne pepper 1 ts tumeric 3 cl garlic, crushed Blend all together in a large saucepan and simmer for 1 1/2 hours. Kansas Flightless Chicken Wings 3 lb chicken wings 1/2 c dijon mustard 2 ts olive oil 4 ea cloves garlic, minced 1/4 c soy sauce 1/2 ts ground ginger Cut chicken wings into three peices and discard the tips. Combine other ingredients in a large bowl. Add wing pieces and stir to coat well. Cover and let stand for 45 minutes. Place wing pieces on the grill and brush with remaining mustard mixture. Grill over medium-hot coals about 15-20 minutes, turning once. Kansas City Spare Ribs For dry rub 3/4 cup (packed) golden brown sugar 1/2 cup paprika 2 1/2 tablespoons coarse salt 2 1/2 tablespoons ground black pepper 1 tablespoon onion powder 1/2 teaspoon cayenne pepper 3 large racks spareribs (about 9 pounds) 8 pounds (about) 100% natural lump charcoal or charcoal briquettes 4 cups (about) hickory wood smoke chips, soaked in cold water at least 30 minutes 1 1/2 cups purchased tomato-based barbecue sauce Make dry rub: Mix brown sugar, paprika, coarse salt, black pepper, onion powder and cayenne pepper in small bowl for dry rub. Sprinkle 2/3 cup dry rub all over spareribs. Cover ribs with plastic wrap; refrigerate overnight. Cover remaining dry rub; store at room temperature. Unwrap seasoned spareribs; sprinkle all over with half of remaining dry rub. Let spareribs stand at room temperature 30 minutes. Following manufacturer's instructions and using natural lump charcoal and 1/2 cup drained wood chips for smoker or 1 cup for barbecue (see box at right), start fire and bring temperature of smoker to 200°F. to 225°F. or barbecue to 275°F. to 300°F. Arrange ribs on rack in smoker or barbecue. Cover and cook ribs 2 hours, turning occasionally. Add more charcoal as needed to maintain temperature and more drained wood chips (1/2 cup for smoker or 1 cup for barbecue with each addition) to maintain smoke level. Sprinkle ribs evenly with all remaining dry rub. Cover and cook 1 hour 15 minutes. Brush ribs generously with barbecue sauce. Continue cooking until meat is very tender and brown, about 30 minutes longer. Maintain temperature by adding more lump charcoal; maintain smoke level by adding more drained hickory wood chips as needed. Transfer ribs to large serving platter. Let stand 10 minutes. Cut rib racks between bones into individual ribs and serve immediately. Larry "You're not to be so blind with patriotism that you can't face reality. Wrong is wrong, no matter who does it or says it." Malcolm X (1925-1965)   Alert | IP Printer-friendly page | Edit | Reply | Reply With Quote | Top

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