Judy's Weekly Recipes:
Bud-B-Que Sauce
Try this tasty barbeque sauce for all your summer cookouts.
1/2 cup molasses
1/4 cup mustard (not dry)
1/2 cup chili sauce
1 teaspoon Worcestershire sauce
1/2 cup minced onion
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup Budweiser, Coors or other lager
ribs or chicken
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Combine all ingredients except meat in a small saucepan and bring to a boil.
Reduce heat and simmer for 15 minutes.
Beer Marinated Baked Chicken Wings
1/4 cup olive oil
1/2 cup Budweiser, Coors, or other lager
1/4 cup light soy sauce
1/8 cup lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ginger
1 clove garlic, minced
3 to 3 1/2 lbs. chicken wings
Combine all ingredients except chicken and blend well.
Rinse chicken under very cold water. Drain on paper towels. Place in large bowl or plastic bag and pour the marinade over wings. Turn all pieces to coat thoroughly. Cover tightly and refrigerate 24 hours.
Place chicken skin-side up in a roasting pan. Discard excess marinade. Bake at 350 degrees until golden brown, about 1 hour.
Yield: 16-20 wings
Beer and Ginger Marinade
Prep Time: 5 minutes
Ingredients:
· 1-1/2 cups flat beer
· 1/2 cup olive oil
· 2 tablespoons finely chopped fresh ginger
· 2 cloves garlic, coarsely chopped
· 1 (1-by-3-inch) piece of orange peel
Preparation:
In a noncreative bowl, combine the beer, olive oil, ginger, garlic, and orange peel. Use a receptacle large enough to snugly hold the meat (beef, lamb, or game) but not too large or flavor will not penetrate. Cover tightly and be sure to leave the meat in the marinade long enough to pick up the flavors of the liquid, at least 6 hours and up to 48. Turn frequently so that the marinade is evenly distributed. Strain and use as a basting sauce if desired.
Yield: About 2 cups
Recipes courtesy of Colleen Cleek from the Classy Gourmet…. Look for Summer Grilling classes, Culinary Boot Camps and other cooking classes: www.theclassygourmet.com
Tailgate Recipes |
Colleen’s Favorite Tailgate Recipes
Grilled Flat Iron Steak Sandwiches with Smoked Cheddar Cheese and Roasted Tomato and Garlic Spread
4 Each 4 oz. Cuts of Flat Iron Steak
4 Each Slices of French or Italian Bread; 2” thick
4 oz. Spring Mix Greens; washed and dried
3 Each Plum Tomatoes; roasted in oven (see demo)
2 Cloves of Garlic; rough chopped
2 tsp. Fresh Basil; chopped
1 Cup Mayonnaise
1 Each Large Red Pepper; roasted, skinned and seeded (see demo)
¼# Smoked Extra Sharp Cheddar Cheese
Method:
1. Crank on the Bar B and allow the grates to get nice and hot. Season both sides of the steaks and allow the meat to rest for about 2 minutes before grilling. Now grill the steaks to a nice medium rare or however you like you like your steak. Top with a strip of the roasted red pepper and top with the cheese. Place the steak on the top shelf and leave the grill cover opened.
2. Preheat the oven to 450 degrees F. and place the tomatoes on a silpat lined sheet tray. Drizzle a small amount of oil on the tomatoes and place in the oven for about 10-15 minutes or until the skin of the tomatoes begins to blister. When this happens remove the tomatoes and allow to cool. When the tomatoes are cool enough to handle, rough chop them and place into the food processor. Add the garlic and puree on high until the tomatoes and garlic are broken down. Add the mayonnaise and pulse until well combined. Transfer to another bowl and season with salt and pepper and add the basil. Chill until ready to use. This can be made up to a week ahead of time.
3. Now cut the French bread on the bias and lightly grill the bread just until crisp. Transfer to a plate and top with the Roasted Tomato Spread, greens and then the steak. Serve with your favorite sides.
Texas Caviar
2 (15.8 oz) can black eyed peas, rinsed and drained
2 (11 0z) cans of shoepeg corn, drained
1 red bell pepper, diced
1 sweet onion, diced
¾ cup apple cider vinegar
1 jalapeño, finely diced
¼ cup brown sugar
½ tsp. of cayenne pepper
Tortilla chips or Pita Chips
Method:
1. Combine all the ingredients in a mixing bowl.
2. Allow to marinate for 30 minutes and serve with chips. |
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