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BBQ NEWS RECIPES

Southern Girls BBQ Roadshow
Recipes from the Road

Carole's Mini Cherry Cheesecakes

Crust
2 cups crushed graham crackers
1/2 cup sugar
1/4 cup melted butter

Combine and lightly press into bottom of foil baking cups

Filling
3 packages (8 oz) cream cheese
5 eggs
1 cup sugar
2 tsp pure vanilla extract

Beat cream cheese until smooth, add sugar and eggs (one at a time), then vanilla.
Pour into prepared foil cups.  Bake at 300 degrees 30-35 minutes.  
Cool.

Topping
1 cup sour cream
1/4 cup sugar
1 teaspoon vanilla

Blend. Spoon onto baked cakes. Top with cherry pie filling.  Chill 4 hours. Serve and enjoy!

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Great party starters...and finishers

By Paul Kirk CWC, Ph.B., B.S.A.S.
Kansas City Baron of BBQ
Barbecue Guru
Order of the Magic Mop
Ambassador of BBQ
Certified Master BBQ Judge
bbqbaron@gmail.co

I hope everyone had a Merry Christmas and a great New Year so far and is planning for a great new barbecue year. A good party starter would be a dip.

Spicy Barbecue Dipping Sauce
1/2 c. mayonnaise
1 Tbsp. barbecue sauce
2-3 Tbsp. cream-style horseradish
1/4 tsp. smoked paprika
1/4 tsp. salt
1/4 tsp. dried oregano
1/8 tsp. cayenne pepper
Dash ground black pepper

Combine all ingredients in a small bowl.  Keep the sauce covered in the refrigerator until needed.

And yes, wings are next.

Roasting or barbecuing the wings before tossing them with this tangy glaze is our secret to getting crisp skin.

Balsamic Soy-Glazed Chicken Wings
4 lbs. chicken wings
2 Tbsp. olive oil
1/2 tsp. salt
1/2 tsp. black pepper
3/4 c. balsamic vinegar
1/4 c. soy sauce
2 tsp. sugar
1 Tbsp. unsalted butter

Put oven racks in upper and lower thirds of oven. Line 2 large shallow baking pans (17 by 11 inches) with foil. Put pans in oven and preheat oven to 500°F.
Pat wings dry, then toss with oil, salt, and pepper in a large bowl and divide between preheated pans, spreading wings in 1 layer. Roast, or barbecue without turning, until golden and tender, about 35 minutes.

While wings cook, simmer vinegar, soy sauce, and sugar in a 1- to 1 1/2-quart heavy saucepan, stirring occasionally, until reduced to about 1/3 cup, 12 to 14 minutes. Remove from heat and stir in butter until melted.

Remove cooked wings from oven and let stand in pans 1 minute (to make wings easier to remove from foil), and then transfer with tongs to a clean large bowl.
Pour balsamic mixture over wings and toss to coat well. Let stand 5 minutes, and then toss again.

Makes 4 (main course) or 6 to 8 (snack) servings.

Here’s a good party rib, your guest will love and they’re even better in the smoker.

Honey-Hoisin Baby Back Ribs
1-3-lb. rack baby back ribs

Dry rub
1 1/2 Tbsp. light brown sugar
1 tsp. garlic powder
1 tsp. ground ginger
1 tsp. sea salt
1/2 tsp. ground cumin
1/2 tsp. ground white pepper
1/4 tsp. ground mustard
1/4 tsp. cayenne pepper
1/8 tsp. ground cinnamon

Braising liquid
1/2 c. sake or white wine
1/4 c. soy sauce
2 Tbsp. rice wine vinegar
2 Tbsp. minced shallots
2 garlic cloves, minced

Honey hoisin glaze
1/4 c. hoisin sauce
1/4 c. honey
2 Tbsp. ponzu sauce
2 Tbsp. light brown sugar

Garnishes
2 green onions, thinly sliced
2 tsp. toasted sesame seeds

Place ribs on a baking sheet, lined with plastic wrap.

Mix together all the dry rub ingredients until well combined. Smother ribs with the dry rub, on both sides, until fully coated and tightly wrap with plastic wrap.   Refrigerate and allow ribs to marinate for 12 hours.

Preheat oven to 225˚ degrees F.

In a medium mixing bowl whisk together all braising liquid ingredients.   Remove ribs from the refrigerator and unwrap. Place ribs atop a large sheet of heavy duty foil, meat side down, and lift up all sides around the ribs. Pour braising liquid over ribs and tightly wrap.   

Place ribs onto a baking sheet and place into oven for about 3-1/2 hours.

While the ribs bake, place all glaze ingredients into a small saucepan and stir together. Simmer for 10 to 12 minutes or until the glaze reduces and thickens slightly. Remove from heat and allow glaze to cool.

Remove ribs from the oven and carefully unwrap. Remove ribs from the foil completely and place back onto the baking sheet, meat side down.

Turn broiler on high in oven.   Brush some of the glaze over the ribs and carefully flip over. Brush the glaze over the meaty side of the ribs and place under broiler for 2 to 3 minutes.   Brush ribs with more glaze and return to broiler for 3 to 5 minutes or until caramelized and the edges begin to crisp.

Remove from broiler and allow ribs to rest for about 10 minutes. Top with green onions and sesame seeds. Serve.

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Grilled Lime Ginger Shrimp

Fire Up The Grill
By Steve Collins
The Home Chef
steve@thehomechef.net
www.thehomechef.net

I like dishes that feature a marinade that can be reduced to a quick sauce once it’s done its intended job. Save the marinade and simmer it in a saucepan to reduce (and thicken). Make sure to heat it thoroughly.

The other thing I like about this dish is it’s versatile. You can serve it over rice, quinoa, or millet pilaf with the sauce over it, or you can have it with a salad of fresh greens topped with a lime ginger salad dressing (see recipe below). It’s easy, healthy, and delicious.

1 Tbsp. coriander seeds
1 tsp. cumin seeds
1 ancho chile
1 c. coconut milk
2 cloves garlic, minced
1 Tbsp. fresh ginger, peeled and coarsely chopped
2 Tbsp. fresh cilantro, finely chopped
Juice of 2 limes
1 lb. of the largest shrimp you can find, peeled and deveined  (9 to 15 or 16 to 21 to the pound)
10 bamboo skewers, soaked in water for at least a half hour

Toast the coriander seeds, cumin seeds, and ancho chile in a dry sauté pan until they begin to release their fragrance — about five minutes. (Don’t let them burn or they will be bitter.) Let them cool. Remove the stem and seeds of the chile, and tear the chile into medium size pieces. Put the chile, coriander, and cumin seeds into a blender and pulse until you have a coarse powder, scraping down the sides a few times as needed. Add the coconut milk, ginger, garlic, and lime and pulse to thoroughly blend.

Put the shrimp into a gallon-size reclosable plastic bag and cover it with the lime/coconut/ginger mixture. Seal the bag and move the shrimp around to coat then evenly. Refrigerate for up to two hours. Remove the shrimp from the marinade and thread it on the skewers, using two skewers side by side for each for stability. If you want to have sauce with the dish, save the marinating liquid.  Put it in a saucepan. Bring to a light boil and reduce to a simmer. Simmer for at least 10 minutes then set aside.

Prepare a hot fire on the grill. When the fire is ready put the grill grate on and put the skewers on top of the cooking grate. Cook for three minutes. Carefully turn them over and cook for three more minutes. Just before you take the shrimp off the grill, put the marinade in a saucepan and heat through.  Serve the sauce with the grilled shrimp.

If you’re doing the salad option, here’s the dressing recipe.

Lime ginger vinaigrette
2 Tbsp. lime juice
1 Tbsp. rice wine vinegar
1 Tbsp. fresh ginger, peeled & grated
1 clove garlic, minced
1 tsp. toasted sesame oil
3 Tbsp. olive oil

Put the lime juice, vinegar, ginger, garlic, and sesame oil in a bowl. Whisk to blend thoroughly. Whisk the olive oil into the dressing to incorporate and emulsify. Make a green salad adding your favorite vegetables. Then top with the  shrimp and the vinaigrette.

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