Barbequeits the only type of cooking a real man will do. When a man volunteers to do the BBQ the following chain of events are usually put into motion.
The woman goes to the store.
The woman fixes the salad, vegetables, and dessert.
The woman prepares the meat for cooking, places it on a tray along with the necessary cooking utensils, and takes it to the man, who is lounging beside the grill, drink in hand.
The man places the meat on the grill.
The woman goes inside to set the table and checks the vegetables.
The woman comes out to tell the man that the meat is burning.
The man takes the meat off the grill and hands it to the woman.
The woman prepares the plates and brings them to the table.
After eating, the woman clears the table and does the dishes.
Everyone praises man and thanks him for his cooking efforts.
The man asks the woman how she enjoyed her night off and, upon seeing her annoyed reaction, concludes that theres just no pleasing some women.
~Ping~ to the recipe thread
Happy Memorial Day Weekend
A friend loaned me “The Cajun Gourmet - Afloat and on the Road”. The first recipe I have to share, as written:
Clovice’s Hiding Sauce
A Good Hiding Sauce for Bad-Tasting Food
Calorie count - who cares?
De definition of dis sauce is de Creole method of hidin’ bad-tastin’ food.
Ingredients:
2 c. white roux
2 c. white wine (for me)
1 c. tabasco sauce
1 bunch of half-bombed guests
1 bunch of appetizers
1 bunch you owe money to
Combine ingredients. Bring to a boil. Serve guests as many appetizers and drinks as possible. Fill dem wit liverwurst, ham and all ‘kinda stuff. Lead dem to de table. Place large portions of bad tastin’ food on deir plate. You don’t want any leftovers anyway. Cover generously wit de a’bove sauce and watch dem fools say de meal was good.
http://texascookin.blogspot.com/2012/04/if-you-like-schlotzskys.html
Maybe not a Memorial Day bbq but here’s a great recipe for a Schlotzsky’s original sandwich which would be good for a picnic along side that bbq. I’ve been making these for a few months and they turn out perfect each time. The sourdough recipe is super simple and doesn’t require kneeding. I don’t add the genoa salami because it’s not sold here but I can’t tell the difference without it. I calculate that for the cost of one store bought medium Schlotzsky sandwich, I can make 4 at home for the same price.
Sourdough Starter
1 C warm water (110 degrees F)
1/2 T active dry yeast
1/2 t sugar
1 C flour
Combine water, yeast, & sugar. Let sit until the yeast becomes foamy, about 5 minutes.
Add flour & stir briskly. Cover loosely & let rest in warm, draft-free place for 8 hrs.
Sandwich Bun - Makes 5 med sandwich buns (I spoon out the dough into five little 6” pyrex pie plates but you could use whatever baking dish and adjust accordingly.)
2 t sugar
1/4 t baking soda
3/4 C lukewarm milk
1/2 t salt
2 C bread flour
2 T corn meal
1 recipe sourdough starter
Wisk together sugar, baking soda, milk & starter. Add flour slowly until mix smooth.
Prepare 5 small pie or cake pans w/ non-stick spray & scatter the bottom of the pans w/ corn meal. Divide dough between prepared pans. Spray top of each bun w/ cooking spray, cover & let rise for 1 hr. in warm spot for one hour.
Once dough has risen, spray top w/ cooking spray. Bake in preheated 375° F 20 mins.
Creamy Garlic Dressing
1 C mayonnaise
2T minced parsley
1 T vinegar 1 T milk
1/2 t powdered garlic 1/2 t sugar
1/2 t salt
Whisk together. Keep in refrigerator. Makes about a cup
Filling:
Parmesan cheese, grated
1 C mozzarella cheese, shredded
1 C cheddar cheese, shredded
2 oz. cotto salami, sliced very thin
2 oz. genoa salami, sliced very thin
2 oz. boiled ham, sliced very thin
yellow mustard
6 rings of onion, sliced thin
tomatos, sliced
lettuce, shredded
1/2 C black olives or marinated black olives
Slice open the buns. Apply garlic dressing on each bun. Add Parmesan cheese, roughly 5-6 shakes to lightly dust both entire buns.
Distribute cheddar cheese on bottom buns & mozzarella on the top buns. Put buns in a toaster oven at 375 degrees to barely melt cheese to bubbling a bit. Take out & spread cheese evenly.
On the buns with the cheddar put the olives, then slices of boiled ham covering the entire sandwich overlapping each ham slice. Keep warm.
On the top buns, place cotto salami laid out the same as the ham, then the slices of Genoa salami even spread out on top of the cotto salami, finishing with rings of yellow mustard. Put the top salami bun in the oven and take out the bottom bun and get ready to dress it. On the bottom bun add first shredded lettuce, sparingly just enough to cover the bottom meat. Next, add your slices of tomato and thinly sliced onions.
And now for something different....used to be a store with the same name on Maui where you could buy these ribs and toss them on the BBQ. Due to the advancing age of the family, the store is no longer in business, but here is the recipe...
Azeka Style Ribs
Your choice of ribs
MARINADE:
Soy sauce
Honey
Rice wine vinegar
Sesame Oil
Minced garlic
Minced ginger
Cornstarch
The amounts vary with the number of pounds of ribs you want to use. The marinade should have a salty, sweet, smoke sesame taste. If it does not, adjust to get that taste. Mine tends to the salty from soy sauce, so I add more homey.
Cut ribs into two bones each and place in marinade overnight or up to 4 days. The longer, the more intense the Asian flavor.
Place on BBQ grill and cook over low heat until the meat begins to fall off the bone. This time will vary depending on the amount of time they were marinated.
While the ribs are cooking, boil the remaining marinade for 5 - 10 minutes and use as additional sauce to pour over the ribs when serves. The cornstarch will thicken the sauce a little. Don’t use too much sauce as a little goes a long way.
These tend to disappear in our family. Enjoy!
In a large pot (8 qt) sear one slice bacon and a hunk of smoked salt pork till slightly browned. Fill pot half way with water. Place washed and shredded greens in pot, stuffing in as many as you can. Add salt to taste. (Takes quite a bit) Cook over low heat for 1-2 hours.
Fried okra:
Fresh is best, cut in 1/4" pieces. If you use frozen, be certain it is fully thawed. In a medium mixing bowl, add okra and at least 2 heaping tbl spoons of medium ground, plain yellow corn meal. Mix until all okra is coated. Let stand for about 30 minutes and stir again, adding a little more meal until okra is fully covered. Salt and pepper to taste.
In a large black iron skillet, add just enough peanut oil to cover the bottom 1/8" deep. On medium heat, add okra once oil is hot. Allow it to cook until the bottom part is brown; flip it over and cook til the other side is browned. Place in a paper towel lined bowl before serving.
Creamed corn:
Just corn and butter, slow cooked over low heat and stirred continuously.
Grilled pork chops:
Dry rubbed and grilled over high heat. Crispy outside, juicy and tender inside.
Corn bread: (Secret family recipe, can't share....OK, OK, my wife makes the corn bread. Last time I attempted cornbread, we needed a chisel to get it out of the skillet. Contrary your opening remark, it is her only contribution to the meal.)
Wash it down with a big glass of sweet iced tea.
Ice cold watermelon for desert, then a long nap....
Bookmark.
Meat
Fire
End of recipie
save!
Texas smoked brisket in Memphis, Tn.
Well told.
The Nancy Dish
(after my late aunt)
1-2 green Bell peppers with maybe a little onion sautéed medium to high heat about 3-5 minutes.
Then, with it, brown around 1.2 lbs ground beef or turkey.
That done, throw in two cans of spaghetti. Mix it all up till good and hot. Easy and hmm-hmm good.
(Serves 2-4)
Here’s a real easy one that’s my go to recipe for picnics and pot lucks.
Checkerboard Beans
Chop up 4-6 slices of bacon and get it frying up. Throw in one good sized chopped onion, I like a Vidalia, but really any type of onion will do. Cook until the bacon’s somewhat crispy and the onion is just starting to caramelize.
Dump the bacon, onion & any fat into a slow cooker.
Add a large can of baked beans, your favorite brand, and 3-4 cans of an assortment of other canned beans that have been rinsed and drained. (I’ve used pretty much every kind of canned bean and black eyed peas. A variety of color and size works the best).
Add one can of corn, also drained, or throw in a a cup and 1/2 of frozen corn. (I prefer the frozen, just tastes better IMHO).
Stir it up and add enough of your favorite BBQ sauce to make the whole thing a bit soupy, but not too much.
Cook on low for 5 or so hours.
Prepare for compliments.
Really easy, great to use up what ever you happen to have on hand and people really like it.
Are you up for some grillin’?
Saving this thread :)