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Birthday BarBQ Recipes

By · Wednesday, August 11th, 2010

Potato(e) Cake
Creative Commons License photo credit: Lizbeth*Kin As promised, here are the recipes from yesterday’s BarBQ

Honey Mustard Barbecue Sauce

This recipe comes from Steven Raichlen’s Barbecue Bible. My hubby has been making it for years as a sauce on the side to accompany his grilled chicken.

1/2 cup prepared mustard of choice

1/2 cup honey

1/4 cup light brown sugar

1/4 cup distilled white vinegar

Salt and fresh ground pepper to taste

1. Combine the mustard, honey, sugar and vinegar in a nonreacitve saucepan and whisk to mix. Bring to a simmer over low heat and cook gently, uncovered, until richly flavored, about 5 minutes., whisking from time to time. Remove from head and season with salt and pepper.

2. Transfer to a serving bowl and serve warm or at room tempoerature. The sauce will keep, tighly covered in the refrigerator, for several weeks.

Roasted Red Pepper Hummus

This one is pretty easy. First start with really good hummus. I make mine from scratch using a recipe from Melanie’s friend Anna. When finished, I toss a roasted red pepper into the food processor to bump it up to roasted red pepper hummus. As they always say, hummus is yummus.

Anna’s hummus

1 ½ cup chick peas cooked, rinsed, drained

3 cloves roasted garlic

1 chipotle pepper, canned in adobo

1 teaspoon ground cumin

2 teaspoon honey

2 tablespoons lemon juice

2 tablespoons tahini

¼ cup extra virgin olive oil

Combine chickpeas and garlic in food processor. Add everything else and then trickle in oil slowly to desired consistency.

Corn Black Bean & Red Pepper Salad

This is another one of my favorite super easy recipes.

cups cooked black beans, drained and rinsed

2 cups fresh or frozen corn kernels

1 small red pepper, seeded and chopped

2 shallots, minced

2 tablespoons fresh lime juice

¼ teaspoon ground cumin

1/8 teaspoon cayenne

¼ cup olive oil

2 tablespoon minced fresh cilantro

In a large serving bowl, combine the beans, corn, and bell pepper. Set aside.

In a small bowl, combine the shallots, lime juice, cumin, salt and cayenne. Whisk in the olive oil until blended.

Pour the dressing over the salad and toss lightly to coat. Sprinkle with cilantro and serve at room temperature.

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