Email
Print
del.icio.us
digg
FeedAugust 2007 Savvy Host Recipes
Following recipe provided by Lee Smith of Lee’s and Dee’s Barbeque ExpressButtermilk Skillet Cornbread
Makes 4–6 servings1½ c. fine-ground white or yellow cornmeal
3 Tbsp. flour
1 tsp. baking soda
1¼ c. buttermilk
1 egg
2 Tbsp. vegetable shortening
Preheat oven to 475 degrees. Combine cornmeal, flour, and baking soda in a mixing bowl. In another bowl, combine buttermilk and egg. Beat until smooth, then add to dry ingredients. Mix batter thoroughly. Heat vegetable shortening in a pan. Pour hot oil into batter and mix well. Pour entire batter into pan. Bake 20 minutes, or until cornbread is golden brown. To serve, turn pan upside down over a large plate. Cut cornbread into wedges. Serve warm.
Following recipes provided by John Sievers of Dixie’s on Grand
Coleslaw
Makes about 12 servings1 qt. salad dressing
6 Tbsp. sugar
2 tsp. celery seed
1 Tbsp. Grey Poupon
½ tsp. black pepper
4 Tbsp. heavy cream
4 Tbsp. cider vinegar
Combine all ingredients with a slaw mix to the consistency you prefer. Either use approximately 2 bags of pre-made slaw, or shred 2 small cabbage heads, 2 small carrots, and chop 4 green onions (tops included).
BBQ Pork and Beans
Makes about 1 gallon1 qt. pinto beans, soaked overnight
3 onions, chopped
2 Tbsp. granulated garlic
½ Tbsp. black pepper
1 Tbsp. chili powder
½ tsp. cayenne pepper
2 Tbsp. paprika
½ lb. salt pork, cut into ½-inch chunks
salt, to taste
BBQ sauce, to taste
¾ gallon water or chicken stock
Soak beans overnight. In a large pot, brown salt pork. Add onions, sauté for 5 minutes. Add spices and continue to cook 1 minute. Drain beans and add to mixture. Continue to cook 2 minutes.
Add water or chicken stock.
Cook until beans are tender. Season with salt. Add some of your favorite BBQ sauce, to taste.
BBQ Pork Sandwiches
Makes 10–12 sandwiches5 lbs. pork shoulder
1 Tbsp. salt
1 Tbsp. black pepper
2 bay leaves
3 cloves garlic, minced
1 qt. beer
1 onion, diced
water, to cover
kaiser buns
BBQ sauce, to taste
onion, to garnish
Bring all ingredients to a boil, then reduce to a simmer. Cook until meat begins to fall apart. Drain meat into large mixing bowl and save 2–3 cups of stock. Using a large fork, shred meat while adding some stock. Add your favorite spicy BBQ sauce. Mound meat onto the bottom of a kaiser bun. Top with a spoon of coleslaw and a couple of raw onion rings.
Following recipes provided by Rich Gapinski of Rooster’s BBQ Deli
BBQ Dipping Sauce
Makes roughly 1 quart6 oz. ketchup
½ tsp. salt
½ tsp. chili powder
⅛ tsp. dry mustard
¼ tsp. white pepper
¼ c. brown sugar
1⅛ tsp. beef base
2 Tbsp. liquid smoke
¼ c. Worchestershire sauce
1 Tbsp. plus 1½ tsp. vinegar
1 c. water
3 Tbsp. onions, chopped
Sauté the onions in a large pan until they turn translucent. Add sugar, spices, and water. Bring to a boil, then lower heat to a simmer. Simmer for 5–10 minutes, then add remaining ingredients and stir. Serve in cruets for dipping, or brush onto meat.
All-Purpose BBQ or Grilling Meat Rub
1 part seasoned salt1 part chili powder
1 part powdered lemonade mix—any variety
Mix ingredients and apply rub thoroughly and evenly to meat. Cover meat with aluminum foil or plastic wrap. For fish or shrimp, marinate by refrigerating 35–40 minutes. For large cuts of meat, refrigerate overnight or up to several days.
Following recipe provided by Barbara Doyle of BT Doyles Rib Joint
Peach Cobbler
Makes 6–8 servings6 ripe peaches, approximately 1½ lbs.
1 c. all-purpose flour
1 tsp. baking soda
¼ tsp. salt
4 Tbsp. unsalted butter, softened
⅓ c. sugar
1 large egg
¼ c. buttermilk
vanilla ice cream
Cut peaches in half and remove pits. Cut each half into 5 wedges and spread evenly in a 8-inch-by-8-inch or 11-inch-by-14-inch unbuttered baking dish. Whisk together flour, baking soda, and salt thoroughly. In a separate bowl, beat unsalted butter and sugar until light and fluffy. Beat in egg. Add in half of the dry ingredients to sugar mixture, beat on low speed until incorporated. Beat in buttermilk. Add the remaining ingredients and beat batter until smooth. Drop spoonfuls of batter on top of the fruit to cover it, leaving a ½-inch border around the dish for expansion during cooking. Bake at 350 degrees until golden brown and the fruit is tender when pierced with a skewer, approximately 40–45 minutes. Let cool for 15 minutes before serving. Serve warm, topped with vanilla ice cream.
11 ISSUES (1 YEAR)
