Monday, March 31, 2014

Grilled Pineapple Jerk Chicken Thighs - 52 Sauces and Rubs


A long time ago (well, three years ago anyway), I was lucky enough to spend six months in St Thomas, one of the US Virgin Islands.  That's me kissing my wife on the ass that hangs out at a scenic overlook.  I did a blogger thing and posted a photo or story a day while I was there... makes interesting reading (at least to me).

Well, there were lots of things I loved about my island time.  This recipe is one of my fondest memories.  There is a restaurant called WICKED very close to where the cruise ships let the tourists disembark.  It has a great view and for a glorified island bar, a pretty good menu.  For me, I always had their chicken wings.  First, a great bargain (something VERY rare on the island, especially near the cruise ships).  They were 75 cents each.  But even better, they are simply addictive how good these are.  Little hints of sweet from the pineapple to the island heat of a Jamaican jerk spice.  One bite and I am back on the island for just a bit...

 My cooking method is a bit unique, especially over a grill.  BUT, it practically guarantees moist tender chicken every time.  If you have ever been to a backyard BBQ and had the tough, dry as sand over cooked chicken you will appreciate this tip...

Muffin Tin!

Yep, look close, I line the muffin tin with aluminum foil (just to make it easier to clean).

 And I use this to aid in indirect grilling.  Your grill becomes a convection oven, with the hot air circulating around the muffin tin, heating (and beautifully browning) from the top, while the juices and rendered fat pools in the bottom of each muffin space and then simmers and steams from the bottom.  Best cooking method ever for chicken!

And once you start adding the sauce, that flavors the steam, again adding another layer of flavor to the chicken.

This method is easy, cooks fast, makes your chicken come out perfectly cooked every time and versatile.  I have already done posts with the chicken seasoned with Curry and a wonderful Orange Ginger Chicken!


OK... Here's What I did...


Grilling Time - Grilled Pineapple Jerk Chicken Thighs

Ingredients
  • 1/4 Cup Jerk Chicken Spice Mix (Commercially available)
  • 1 Cup Pineapple Chunks with juice (I used a fresh pineapple, canned works as well)
  • 8 Chicken Thighs
  • Salt and Pepper a pinch each
Cooking Directions
  1. Pre-heat the grill
  2. First, make the glaze sauce... In a blender, combine the Pineapple with juice and the Jerk Spice.
  3. Arrange the thigh suspended over a muffin pan.
  4. Brush and pour the half portion of sauce evenly distributed among the 8 thighs.
  5. Season with Salt and Pepper
  6. Move to the grill. You will be using the grill as an oven. Put the muffin tins over a medium hot heat and close the lid. You will cook until the internal temperature at the thickest part of the thigh reaches 165 degrees. This should take about 20-25 minutes. The skin will take on a crispy golden caramelized appearance.
  7. Brush with remaining sauce and close the lid for the sauce to heat... just for an additional 2 minutes.
  8. Do not over cook, that dries out the meat.
  9. Remove from the heat and allow to rest for about 5 minutes before serving.
  10. Serve HOT and Enjoy!

Makes a beautiful, wonderfully tasty meal when paired with GRILLED Tomatoes and Snow Peas and a bowl of leftover Whipped Potatoes.

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Sunday, March 30, 2014

Jerk - Mustard Rubbed Pork Loin, Slow Roasted on the Grill - 52 Sauces and Rubs


Now that's a beautiful colorful platter of food!  All made on the grill and just as filled with flavors and delicious as it looks.

My side dish (oddly enough, all in the center of the dish) is a "Stir Fry" grilled version of Sweet Potatoes, Cherry Tomatoes, Fennel Slices all grilled with a Garlic Oil (see yesterday's post).  This dish is perfect to compliment the pork as the vegetables cook while the meat is resting (one of the tips).

There are a few tips to cooking pork successfully on the grill.  First is to always always always plan ahead and Brine your pork.  Brining for as little as 30 minutes and up to 4 hours or even overnight will make such a huge difference in how juicy and fork tender your pork turns out once you try brined white meat, you never go back.

Now there are plenty of sites that have recipes involving half a dozen spices in their brine, exotic liquids and more.  Me, I just usually do a simple brine of...

2 Cups Water
1 Cup Sugar
1 Cup Salt
2 Cups Ice

Bring the water to a slow simmer.
Remove from the heat, add the salt and sugar and stir until it dissolves.
Add the ice and stir to cool.
Add the meat, cover and refrigerate for up to 8 hours.
Before cooking, rinse the brine water off the pork.

Tip Two is to always cook with a meat thermometer... 140 degrees and your pork is done.  It will have a slight pink tinge, but that is fine.  Every degree above 140 and your pork begins to dry out. Cook to 160 and you are serving shoe leather tough meat.

Once your pork reaches 140, remove from the heat and let your pork rest... 10 minutes.  This allows the meat to cool and relax, allowing the juices to return to the meat and be reabsorbed... juicy, fork tender.  If you have ever seen a pool of pink blood under your pork, you cut too soon.

Follow these tips and the rub recipe below and you will always have perfectly cooked, tender juicy and delicious pork!


OK... Here's what I did...

2 Cups Water
1 Cup Sugar
1 Cup Salt
2 Cups Ice
1 (2 Pound) Pork Loin
1/2 Cup Jerk Spice Rub Mix
1/4 Cup Whole Grain Mustard
  1. Bring the water to a slow simmer.
  2. Remove from the heat, add the salt and sugar and stir until it dissolves.
  3. Add the ice and stir to cool.
  4. Add the pork, cover and refrigerate for up to 8 hours.
  5. Before cooking, rinse the brine water off the pork.
  6. Set your grill to indirect cooking, no heat directly below the meat and coals (or propane gas jets) on each side of the meat.  This turns your grill into an oven (and a modified smoker) allowing the hot air to circulate around the meat and cook slowly, as opposed to direct heat where the heat comes from directly below the meat.  Turn the gas down (or adjust the coals to a slow burn) and plan a 60 minute cook time.
  7. Close the grill lid and allow to cook, checking the internal temperature every 15 minutes.
  8. When the meat reaches 140 degrees, remove from the grill and set aside to rest for 10 minutes before slicing.  During this time the meat will relax, the temperature will even out (HOT outside with cool while the heat continues to cook the inside actually raising the temperature of the center of the meat by 5 degrees during the rest period.  IF you are working on other side dishes and need the meat to rest longer, wrap in aluminum foil.  The temperature will stay perfectly warm for up to an hour.
  9. Slice thin at an angle, serve warm and ENJOY!
The outside rub had plenty of heat, plenty of hints of island Jamaican flavors.  The meat as expected was perfectly cooked, moist and fork tender delicious.  The loin is a perfect size for this rub as you can cut so that each bite also has a bit of the rub crust... Delicious!


*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Saturday, March 29, 2014

Side Dishes for a Pulled Pork Meal - Killer Smoker Beans - Blue Cheese Potato Salad and Firecracker Cole Slaw - 52 Do Ahead Sides




Hi again!


Fresh Baked Hamburger Buns
Firecracker Coleslaw
Blue Cheese Potato Salad
and my own KILLER Smoked Beans


Better grab a second cup of coffee, all 4 recipes in one post.  But, it's one meal, one perfect (to me) meal...


Remember yesterday's post?


I have finally come  up with a Raspberry Chipotle BBQ sauce/paste just as good as the top notch commercial brand.  Thick and rich and full of sweet taste, with a big jalape├▒o and adobo heat aftertaste.


I used the paste to season a mop and finishing sauce for some of the best pulled pork I have ever had.  But a pulled pork sandwich (no matter how good) does not a BBQ meal make.


A great sandwich needs great side dishes.


These are my favorites...


My Buns are fresh baked.  I use my own recipe I call Eng Bread.  Eng bread is a French bread recipe with just a little bit extra sugar in the mix.


Makes 6-8 hamburger size buns
1 1/2 cups lukewarm water (about 100┬║ F)
1 tablespoons granulated yeast
1  tablespoons kosher or other coarse salt
3 cups all-purpose white flour (no need to sift)
2 1/2 TBS Sugar



Extra 1/4 cup Flour  to aid in kneading
a pinch of Sea Salt

An egg for an egg wash

Herb mix to garnish the top


  1. Mix the dry ingredients first.  I like to do the mixing stage in a gallon size ziplock bag.  Aids in keeping a bowl clean, or your  countertop.
  2. Add the water and mix well.  Be sure the water is warm, but not too hot.  Anything above 110 degrees will kill the yeast before it gets a chance to do it's magic.
  3. Now it's time to knead the bread.  Keep the extra flour handy, as the dough at this stage is very wet.  Knead for at least 10 minutes.  You will need to add flour to get to a sticky, but not too sticky phase.  With experience, you can feel and see the bread become hydrated.  That is when the ingredients mix completely, and it is ready for a rest.
  4. Modern Bread makers call it proofing, old timers call it rising.  But whatever you want to call it, form the dough into a ball, cover with a towel and let it rise for 2 to 3 hours.  The dough will double in size in that time (again, reminds me of my fat cat, who also doubled in his preferred size)
  5. And now, it's time to punch the dough down,  form the loaf, add toppings and allow the final rise...
  6. Punching the dough is exactly what it sounds like.  The yeast releases gases.  That is why the dough doubles in size.  When you take a punch at the dough, the gases are released.  The dough returns to it's original size.  If you are dividing the dough, use a knife to cut the dough, instead of tearing.
  7. Divide into 8 equal portions (6 if you like big buns).  Form them into balls.  arrange them on a baking sheet, lined with parchment paper and press down slightly to get the bun shape
  8. And now, a few tricks I have learned...
  9. Do an egg wash.  Just a beaten egg, brushed on.
  10. sprinkle a bit of an herb mix on the top for a garnish.
  11. Sprinkle a little rough cut sea salt. 
  12. I bake the bread (350 degrees) using a remote read thermometer, with the prob inserted into the center of the bread.  The bread is done when it reaches an internal temp of 190 degrees.  If you cook by time, it takes about 25 minutes.
  13. Allow to cool for 30 minutes before cutting!

************************************


But man does not live by bread alone.  He also needs a very colorful, flavorful Cole Slaw.  I first saw this recipe on Sam's blog, MY CAROLINA KITCHEN.  Sam did a pre-4th of July post of a red, white and blue FIRECRACKER COLESLAW.  But with the light dijon mustard vinaigrette replacing the heavier mayonnaise base in many slaws makes this a recipe deserving of year round serving.  Their is plenty of "weight" to the next two side dishes that will make you feel full and a little bloated (totally worth it).  But this... Dare I say diet food?, this light vegetable (yes, cabbage is a veggie) dish is a great complement to the heavier aspects of this meal.  Or, as I like to do, use this slaw as a topping for the sandwich...


Firecracker Coleslaw
Adapted from Simply Shellfish by Leslie Grover PendletonAs seen on  MY CAROLINA KITCHEN

½ cup natural rice vinegar (unseasoned)
½ cup canola oil
2 tablespoons Dijon mustard
2 teaspoons sugar
4 cups finely shredded red cabbage
4 cups finely shredded white cabbage
2 red bell peppers, cut into thin slivers
½ cup toasted sliced almonds

In a large bowl, whisk the vinegar together with the oil, mustard and sugar. Just before serving, add the two cabbages, bell pepper and almonds and toss well. Season with fleur de sel and freshly ground black pepper to taste. Serves six to eight. Easily doubled.



************************************


I have a couple of secrets in my potato salad that makes this special.  Neither are so over powering that you immediately know what they are.  But, the little subtle aftertaste of both make this recipe my very favorite in the whole world (and I learned to eat in church basements, I have seen my fair share of potluck dinners).


My two secrets, Blue Cheese and a tsp of Raspberry Chipotle BBQ paste!


5 Pounds Red Skinned Potatoes, 3/4" diced, unpeeled (healthier, adds texture and appearance)
8 ounces 
Blue Cheese (one of those pre-crumbled packages)
4 hard cooked 
Eggs, chopped
1 medium size finely chopped 
Vidallia Sweet Onion
4 TB fresh 
Chives, minced, divided half in the taters, half as garnish
2 TB 
Salad Sprinkle, McCormick brand, divided half in the taters, half as garnish
1 TB fresh ground Black Pepper
0 TB Ground sea salt (yes, ZERO salt, there is plenty in the Salad Sprinkle)
3 TB Pourable 
Yellow Mustard
2 cups 
Mayonaise
1 tsp 
Raspberry Chipotle BBQ paste.  The paste is a concentrate.  1 tsp is plenty to season 5 pounds of potatoes.

Cook the potatoes til just done, cool immediately. Combine all the other ingredients into your kitchenaid mixer and mix on low for about three minutes. Once the potatoes are completely cooled, mix in about 1/4 of the potatoes and 1/4 of the goo in a serving bowl. Then add about 1/2 the remaining potatoes and goo, mix that layer, then the final layer. Cool in the refrigerator for at least three hours prior to serving, preferably over night.

A word about cheese quality. Ordinarily, I believe that the better quality cheese, the better quality your food will be. This is NOT the case with this recipe. I made this once with a top quality Blue Cheese, and the taste was overpowering. just a word of warning, the package seems to be the right mix.



************************************

Alright, sit back, maybe grab that third cup of coffee, 'cause this is going to be a long portion of the post.  

I know a lot of smokers (not the Marlboro men, the indirect grilling, long and slow cooks, with a hint of Wood smoke in their food).  EVERY SINGLE SMOKER IN THE WORLD THINKS THEY HAVE THE BEST BEAN RECIPE.  Want to start a fight, tell one of these smokers that your beans are better than theirs.

My beans are better than theirs (sorry Chris).  There are lots of little details in the beans that add up to ... better.  I will pretend to be humble about my beans, and not use the word best.  But I have eaten a hundred smoker's beans... so far, mine are better.

Really....

And here's the difference...  First, like every great bean recipe, this is sweetened with not only a little brown sugar, but also molasses AND sorghum!  The M & S adds deep color, as well as extra layers of texture (makes it thick) and taste.

But the key is the spices.  With the exception of some dry mustard powder, I do not add any new spices to my beans.  Instead I add 1/2 pound of spiced meat scraps.  Either some pork tenderloin or brisket frozen from a previous cook session or I fire up the grill or smoker a few hours early and cook a few scraps before putting the beans on.  Remember what your mom served you... Pork and Beans.  Well, these are pork and beans with a bite.

For my latest session, I had smoked some pork tenderloin, stuffed with sausage..  I had already reached temperature on the pork, and was going to wrap them in foil.  I knew I was going to use this to flavor my beans.  So, I cut off an end piece (end pieces have extra spice rub on them).  I diced it up and used it in the beans.  Believe me, plenty of seasonings.


One word of caution... This technique for spicing your beans works best when you add the meat as it cooks, not at the end of the cook session.  Think making a stew or a soup.  You do not add the onion in at the end of the session, but at the beginning, when the flavor of the onion will flavor the entire pot.  Same theory with adding spice rubbed meat scraps.  It does take planning ahead, but so does any successful BBQ...


And my final secret...

Look close at the photo on the left...

I smoke my beans below the pulled pork.  Beans take about 3-4 hours to smoke.  during the last couple of hours of the cooking of the pork shoulder, I drizzle some honey on the shoulder and put the beans below the pork.  The drippings from the pork (there aren't many, it is at the end of the session remember) drop into the beans and add yet another layer of flavor and heat from the mop and dry rub that the drippings drip through.

Layers of flavors, built around different layers of flavors.  This is the menu item that people come back for seconds.

It's just pork and beans (wink nod).

OK, here's the recipe for the beans...

Ingredient list...

1/2 pound of cooked smoked meat scraps, well spiced already with spicy rub, save the end pieces from a previous cook session.
1 large white onion, finely chopped
1 medium size red onion, small diced (about 1/4 inch square) ... save these to add just prior to serving
6 ounces tomato paste
1/3 cup Brown sugar
1/3 cup Brown Sugar ... save to add just prior to serving
1/3 cup Molasses
1/3 cup Sorghum Syrup
1 TB Dry Mustard
1/4 cup White Vinegar
1-27 ounce can BUSH'S brand Country Style BBQ Beans
1-16 ounce can BUSH'S brand Pinto Beans
1-16 ounce can BUSH'S brand Great Northern Beans
1/2 bottle of 
Killians Irish red (or your favorite) Beer
Place all the ingredients in a heavy baking pan, stir well to blend ingredients. Add a full bottle of Killians if using an offset smoker, or just 1/2 bottle if using an oven. Place in cooker and allow to cook along with the meat for 2 hours, leave them in the smoker as long as the residual heat is at least 200, after you remove the meat and foil the meat (foiling the meat allows the juices to be absorbed into the meat, making it more moist and tender... but I digress).  The moisture in the bean pot will help to keep moisture circulating in your cooker.

Garnish with the red onions and a bit of brown sugar.
And fellow smokers or grillers... These are worth leaving your bean recipe behind for a try.

************************************

It's just a simple meal, a little tater salad, some beans, a pork sandwich with cole slaw on the top.  And a dash of Panache.

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Thursday, March 27, 2014

Twice Baked Potatoes with Pimento Cheese and Corn - 52 Side Dishes from the Grill


I LOVE THESE!!!  Twice Baked Potatoes, loaded with sour cream, and the southern treat... PIMENTO CHEESE DIP.  Add in a little sweet corn for color, beauty and health and you have that illusive side dish that everyone talks about!  Can be grilled or baked in an oven and ALWAYS a CROWD PLEASER!

This recipe is a combination of a couple of things I have made and posted before.

First up...

Pimento Cheese 
Dip and SPREAD!

Ingredients
  • 1 Large Red Pepper, small dice
  • Drizzle of Olive Oil
  • 1 Cup Mayonnaise
  • 1 pinch Cayenne Pepper
  • 1 pinch each Salt and Pepper
  • 16 Ounces Smoked Extra Sharp Cheddar Cheese, freshly shredded
Cooking Directions
  1. Spread diced red peppers in a single layer on a parchment paper lined baking sheet, drizzle Olive Oil and a pinch of salt and pepper over the peppers
  2. Bake at 350 degrees for 15 minutes.
  3. Remove peppers from the oven and allow to cool.
  4. Mix with all remaining ingredients
  5. Serve at room temperature as a dip, spread on a cracker for an appetizer ... or make a very unique version of a breakfast sandwich with some ham and pepper biscuits (tomorrow's post)
  6. And ENJOY!!!
I don't pass up too many chances to make this.  It never lasts long and of course everything tastes great on a Ritz!  Just combine this with my recipe for Grilled Twice Baked Corn Potatoes and it just keeps getting better and better!!!



OK... Here's what I did...

Twice Baked Potatoes with
Pimento Cheese and Corn 

Ingredients
  • 4 Medium to Large Russet Potatoes
  • 1/2 Cup Sour Cream
  • 1/2 Cup Smoked Pimento Cheese Dip
  • Large Pinch of Salt
  • Several turns of a Pepper Grinder for fresh Cracked Pepper
  • 1 Can Sweet Corn, drained
  • Generous sprinkle of Chives for Garnish
  • Generous sprinkle of Smoked Paprika for Garnish
Cooking Directions
  1. This recipe is mostly done in advance... First, bake or microwave the potatoes until a fork can be easily inserted and removed.
  2. Allow the potatoes to mostly cool, slice in half lengthwise so the widest part is uncut so the skins will sit flat.
  3. Scoop out the cooked potato, as much as possible without cutting or breaking the skins. Set the skins aside
  4. Mix Sour Cream, Pimento Cheese Dip, Salt, Pepper and Corn Kernels with the scooped potato and mix to combine.
  5. Put a LARGE Scoop of the Potato mixture into the potato skins
  6. Sprinkle Chives and Paprika over the filled potato boats
  7. Bake a second time in the oven for about 10 minutes at 350 degrees.  Finish with 2-4 minutes under the broiler to get just a hint of crisp 
  8. Serve HOT and ENJOY!
These were served up as a side dish to a big platter of Pan Seared T-Bone Steak and a wonderful savory Spaghetti Squash all topped with a Jack Daniel's (yes, whiskey) Mushroom Gravy that made this AMAZING complete meal!


*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Wednesday, March 26, 2014

Creamy Dilly Broccoli Slaw - 52 Salads, Condiments


Some days you need an easy FAST dish that you can still pass off as homemade.

This is the first post of probably a dozen that I will be doing for the menu from my recent BIG ((a dozen guests) with 10 dishes... plus drinks and a fresh made BBQ sauce)... BIG Labor Day BBQ Party!  This would indeed make a great dish to take to a Church PotLuck, big family gathering, any Holiday meal (is it too early to start working on a Thanksgiving menu???).

Of course, the taste is fantastic and the ease is amazing (5 minute assembly time) but there is one big advantage, especially for that big BBQ is that the dish takes best when it has a chance to sit several hours or even over night.  Time for the spices to mix and mingle and flavor everything.  Any dishes you can complete in advance gives you that much time to work on the dishes that need attention closer to serving time.

For the BBQ I garnished with Jalapeno pepper slices (mostly for color).  If I were taking this for a PotLuck, I would probably leave them out.

The "Main" Ingredient is a bag of store bought Broccoli Slaw mix.  Let them do all that slicing.  So all you have to do is measure a few ingredients and mix.  The best side dishes are always the ones you can make the day before...


OK... Here's what I Did...


Creamy
Dilly Broccoli Slaw


Ingredients
  • 1 Package Broccoli Slaw
  • 3/4 Cup Mayonaise
  • Zest and Juice of 1 Medium Lime
  • 1 TBS Olive Oil
  • 1/4 Cup Fresh chopped Dill (can use dry herbs if needed)
  • 2 TBS Sugar
  • 1 tsp Salt
  • 1 tsp Cumin
  • For Garnish, Optional, thinly sliced Jalapeno Pepper
  • For Garnish, pinch of sweet Paprika
  • For Garnish, 1 tsp of dried Chives
Cooking Directions
  1. Whisk together the Mayo, Lime zest and Juice and Olive Oil.
  2. Add the spices
  3. Mix the Broccoli Slaw with the wet ingredients to coat.
  4. Chill in the refrigerator for several hours to allow the flavors to mingle
  5. Garnish with thin Jalapeno pepper slices, Chives and a pinch of Sweet Paprika
  6. Serve Chilled and ENJOY!!!
The first of a full week of posts from my BIG Labor Day BBQ... A dozen guests and 10 Dishes (plus drinks and a homemade BBQ Sauce)... Keep coming back for more this week!


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This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".
I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

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So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Tuesday, March 25, 2014

Hamburger Buns, Make your Own - 52 BBQ Tutorials


Let's start with this is not a grilling post... BUT, the hamburgers I will be serving on these buns will be... Blue Cheese sauced, grilled Pineapple Hamburgers.

But this is the figurative Horse that needs to be put before the cart.

Now next I am sure that many of you are thinking what a waste of time to make hamburger buns.  They are cheap, easy to find and honestly no will will comment on the buns once you load up the burger with grilled onions, cheese sauce, pineapple slices and other "Fixins".

I could make the case that these are cheaper than buying store bought... They are but only by pennies.

I could make the case that these take very very little hands on effort that in real time, real effort, it takes more time and energy to drive to the store to buy buns... This is also true, but unless you butcher a cow you probably need to go to the store for the hamburger meat anyway.

I guess it just boils down to preferring my own.  I like the taste of them, I like the fact that I can flavor and season as I like, I like the looks of them with the toasted sesame seeds, garlic flakes and sea salt on the top.  And of course, not to be casually dismissed, it just makes me feel like a cook when I serve fresh made bread in any form.

Besides... How's this for a platter of food... Pineapple Blue Cheese Hamburgers, Potato wedges with a white Cheddar Sauce and for dessert, more grilled pineapple slices.


But first, the horse... Plan ahead and make these the morning of the BBQ (grilling session actually, but that is semantics).  BTW, if you scroll down you will see VERY DETAILED photo instructions on how to make buns... Very Easy.


Hamburger Buns -
a Photo Tutorial Using a Bread Machine


Ingredients
  • 3-1/4 Cups Flour
  • 2 TBS Butter
  • 1 Large Egg
  • 1/3 Cup Sugar
  • 1 Large Pinch Salt
  • 1 Cup WARM (about 105 degrees) Water
  • 2-1/4 tsp (one Envelope) Bread Machine Yeast (Sometimes called Quick or instant Yeast)
  • 4 tsp Spices (Try an Italian mix of Fennel seeds, oregano and sage or be creative) Optional
  • 4 tsp Mix of equal parts Sesame Seeds, Garlic Flakes and Coarse Grind Sea Salt
  • 1 additional Large Egg, Beaten for egg wash
Cooking Directions
  1. Place all ingredients in your bread machine. Select dough. Allow to run cycle.
  2. Dump out onto lightly floured surface. Divide into 8 pieces. With each piece, slap into a bun shape. Usually 4 or 5 slaps will do it.
  3. Place on parchment paper covered cookie sheets, cover with plastic wrap
  4. Allow to rise about 30 to 40 minutes.
  5. Brush with egg wash
  6. Sprinkle the sesame/garlic/salt mixture on the top of the wash.
  7. Bake in preheated 375 degree oven for 12 to 15 minutes til golden. Cool on wire racks.
And come back tomorrow and I will cover how to Grill PINEAPPLE!!!

And here's your photo tutorial...

Assemble your ingredients (Mise en Place)



I am going to assume I am writing this for someone without a working knowledge of a bread machine, lots of details... Here's the inside.  Non stick, with a little paddle that does all the mixing and kneading.


Just measure and dump in.  be sure the water is warm (about 100 degrees, but not too hot).  This is so the yeast will do it's work.  No need to mix at all.  the paddle does it for you.


Each machine has a menu of duties... just hit menu till you reach the "Dough" setting (mine is #7)


Just takes an hour and a half...


Here's what it look like after just 7 minutes of the machine running.  It whirs around, mixing, then pauses before it starts kneading.


And here it is after an hour and a half...


See how it rises all by itself (there is a little heat unit inside, providing a PERFECT atmosphere for the dough to rise.


We are close to bread, but first, punch the top and it droops back about 1/4th.  This is fine, don't panic, it (and the South) will rise again.


While it took an hour and a half, the only hands on time was assembling and measuring the ingredients...2 minutes.


Bring the dough out.  It will be some hands on now... Form a ball.


Divide into 8 equal portions.


Form these into 8 balls.


Lay these out spaced evenly apart on parchment paper.


You can bake them like this if you like.  I prefer to add toppings.  SO, I do an egg wash (just beat an egg and brush the egg on the bread.


Also, allow the dough to raise again (see, told you), about 45 minutes.


Right before you pop them in the oven, I sprinkle some sesame seeds, garlic flakes and sea salt on the top.  they stick to the egg wash.


Be sure to slap the buns before baking to get flat (but not too flat).


*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest