BBQ Sauce

Courtesy: A. Ryan S.

• 1/2 lb bacon sliced and chopped
• 1 large white onion
• 3-4 cloves garlic pressed & chopped
• 3-4 teaspoons thyme
• 2 1/2 cups ketchup
• Red wine vinegar
• 3-4 tablespoons molasses
• Paprika
• Dry mustard
• Cumin

Chop bacon and render in large skillet.

Add chopped onion, garlic & thyme.  Cook until flavors combine.

Add rest of ingredients using paprika, dry mustard and cumin to taste.

Simmer for at least 15 minutes.

Grilling Burgers

Courtesy: K.S. Kauffman

• 3 pounds lean ground beef
• 1 pound ground turkey
• 1 pound breakfast sausage (Jimmy Dean/Bob Evans)
• McCormick hamburger seasoning

Combine all ingredients in a large bowl and mix well.  Make 1/2 pound balls and flatten into patties about 1/2 inch thick (makes about 10 patties).

Cook on grill at 350 degrees for about 10 minutes on each side.  If grill flares up, move patties to cooler area.

Add cheese and enjoy!

Apple French Toast

Courtesy: Tyler Florence (Food Network)

• 4 eggs
• 1 cup whole milk
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/2 loaf sourdough bread, cut into 1 inch-thick slices
• 1/2 stick unsalted butter, cut into small cubes
• 1 cup light brown sugar, plus more for sprinkling, divided
• 4 Granny Smith apples, pealed and cored
• 1/4 cup heavy cream
• 1/2 cup pecans
• 1/2 cup dried cranberries

In a flat dish, crack eggs and add milk, vanilla extract and cinnamon. Whisk until well combined then lay sourdough slices in mixture to coat and absorb it all, turning occasionally.

Set a 10-inch cast iron skillet over medium heat. Add the butter and 1 cup sugar and cook, stirring constantly until the sugar has melted and caramelized, about 8 minutes. Remove from heat and gently whisk in the heavy cream. Sprinkle in the pecans, dried cranberries and gently press in the apples so there is a flat surface. Lay soaked slices of sourdough over the top so it is completely covered and sprinkle the top with some brown sugar. 

Bake at 350 degrees for 40 to 45 minutes until the top is golden and puffy.

When done, allow to cool for 2 to 3 minutes then invert onto a large plate order a sheet tray to catch the excess caramel drippings.

Easy Cornbread

Courtesy: Nora Mill

• 1 cup self-rising cornmeal
• 2 eggs
• 1/4 cup vegetable oil
• 1 c sour cream
• 1/2 cup creamed corn

Combine all ingredients and bake in well-greased cast-iron skillet or muffin pan at 400 degrees for 25-30 minutes.

Guacamole

Courtesy: Karen Greene

2 ripe avocados

1/2 red onion, minced (about 1/2 cup)

1/2 jalapeno pepper, stems and seeds removed, minced

2 tablespoons cilantro leaves, finely chopped

1 tablespoon of fresh lime or lemon juice

1/2 teaspoon coarse salt

A dash of freshly grated black pepper

1/2 ripe tomato, seeds and pulp removed, chopped

Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl.

Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Start with a half of one jalapeno pepper and add to the guacamole to your desired degree of hotness.

Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.

Just before serving, add the chopped tomato to the guacamole and mix.

To keep guacamole from browning, place the avocado pit into the guacamole while stored.

Buttermilk Fried Chicken

Courtesy: Tyler Florence (Food Network)

• 1 (3 to 4 pound) chicken, cut up into 10 pieces
• Kosher salt
• 3 cups all-purpose flour
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons sweet paprika
• 2 teaspoons cayenne
• Freshly ground black pepper
• 1 quart buttermilk
• 2 tablespoons hot chili sauce (recommended: Srirachi)
• Peanut oil, for frying
• 1/4 bunch fresh thyme
• 3 big sprigs fresh rosemary
• 1/4 bunch fresh sage
• 1/2 head garlic, smashed, husk still attached
• Lemon wedges, for serving

Marinade chicken in brine solution for at least 2 hours.

In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, and cayenne until well blended.  Season with salt and pepper.

In another platter combine the buttermilk and hot sauce with a fork and season with salt and pepper.

Fill a large pot with fresh brine solution and bring to a boil.  Move chicken pieces from brine marinade into boiling water and cook for 5 minutes.  This will help cook the chicken from the inside-out.  Remove from pot, pat dry and let cool for 5 minutes.

Dredge the pieces, a few at a time, in the flour mixture, then dip them into the buttermilk; dredge them again in the seasoned flour. Set aside and let the chicken rest while you prepare the oil.

Put about 3 inches of oil into a large deep pot. Add the thyme, rosemary, sage, and garlic to the cool oil and heat over medium-high heat until the oil registers 350 to 365 degrees. The herbs and garlic will perfume the oil with their flavor as the oil comes up to temperature.
Once the oil has reached 350 to 365 degrees, add the chicken pieces 3 or 4 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 12 minutes. Total cooking time should be about 30 minutes. Sprinkle all over with more salt and a dusting of cracked black pepper. Serve with big lemon wedges.

Savory Cornbread

Courtesy: Tyler Florence (Food Network)

• 4 strips bacon chopped
• 2 cups cornmeal
• 1 cup flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 2 teaspoons salt
• 4 eggs
• 2 cups milk
• 2 tablespoons chives

 

Heat the oven to 375 degrees

Put the bacon into a cold 10-inch cast iron pan and cook over medium heat until crispy. Remove the bacon to a paper towel
lined plate. Keep the bacon fat in the pan and set aside.

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. In a separate bowl beat the eggs with a whisk until foamy; whisk in the milk. Add the wet ingredients to the dry ingredients and stir just until combined.

Fold in the bacon bits, and chives. Pour the batter into the cast iron pan. Bake until a toothpick inserted in the center
comes out clean, about 20 to 25 minutes.