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Bon Ton pulled beef

12 Jul

Cut 6 lb roast in  half lengthwise

dry rub

elevate it with a grate in foil

cook an hour a pound at 350F

shred

toss with Cattleboys bbq sauce (gluten free and local!)

Monterey Chicken

6 Mar

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There’s good reason Chili’s removed Monterey Chicken from its menu: with a side of mashed potatoes and gravy (and broccoli) it topped the scales at a whopping 3,000 calories. Yeesh.

We managed to recreate the delicious combination of smokey sweet grilled chicken with monterey jack cheese and bacon but showered it with juicy diced tomatoes and green onion. We served it with a side of roasted vegetables (mushrooms, broccoli and mixed peppers) so tasty on their own that they needed no embellishment. Pictured below: crispy smashed baby potatoes roasted with olive oil and fresh rosemary.

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Monterey Chicken

6 chicken thighs

1/2 cup barbecue sauce (We used Stubbs)

6 slices monterey jack cheese (we used deli counter slices)

1/2 lb applewood smoked bacon, baked on an elevated rack for 20 minutes at 375F, and blotted after cooking

container of grape tomatoes, diced

3 green onions, chopped

parsley or cilantro (if you have)

Grill chicken on medium heat, basting with barbecue sauce.

When done, turn heat on low and top chicken with cheese slices to melt. Remove from grill onto a warmed platter and immediately top with bacon (slices or crumbled – we put the bacon underneath the cheese the first time and learned it’s better on top). Scatter tomatoes and green onion and greens on top.

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We also found this, which features a green chili cheese stuffing and a crispy parmesan/cumin breading:

Chicken Monteray

Nashville Hot Sauce for Chicken

22 Feb

1/2 cup butter

2 Tbsp brown sugar

cayenne pepper (dealer’s choice, here up to 2 Tbsp.)

kosher salt, black pepper 2 tsp each

1 tsp smoked paprika

2 tsp garlic powder

Melt butter in saucepan on low and add spices to bloom. Add sugar, stirring to melt heat until sauce is combined.

Country Club Hamburgers

12 Aug

When we’re not obsessing over 1980s Seventeen Now You’re Cooking pages, we’re smitten with Better Homes and Gardens 1950s and 60s cookbooks.

And this artery-clogging, but super summery supper:

retro recipes, country club hamburgers, seventeen magazine recipes, better homes and gardens

And get a load of these “high-society franks.” Highly questionable, more like.burger 2

high society franks

Stuffed patties are a bit of work, but we are intrigued by the bacon collar and think these patties would be exceptional served sans buns and with a spectacular summer veg and herb salad.

Egads: what if you subbed in split, grilled kielbasa for the franks, swapped the pickle for sauerkraut topped with the same duchess potato topping. Very prairie! Photos to follow!

COUNTRY CLUB HAMBURGERS
Better Homes and Gardens Best Buffets 1963

2 lbs ground beef
Blue Cheese Filling (Note: another online version has doubled these amounts)
1 3-ounce package cream cheese, softened
1 tablespoon crumbled blue cheese
1 tablespoon finely chopped onion (we’ll grate and add juice)
1 teaspoon prepared horseradish
1 teaspoon prepared mustard

12 slices bacon, precooked slightly (we will look for the thinnest slices possible).
Salt
Pepper
6 large, well shaped mushrooms

Divide ground beef in 12 mounds. Flatten each between squares of waxed paper to 1/2 inch thickness.

For Blue-cheese filling, cream the cheeses together; stir in onion, horseradish, and mustard. Top half the patties with filling, leaving 1/2-inch margin for sealing.  Cover filling with remaining patties, sealing edges well.  Wrap edges of each burger with the bacon, using 2 slices and securing ends with toothpicks.  Broil 5 inches from heat about 6 minutes; sprinkle with salt and pepper.  Turn and broil about 5 minutes more or until done just the way you like them; season second side.

Flute the mushroom caps. While burgers are cooking, lightly brown mushrooms in butter (we’ll let them bubble away in our mini cast iron frying pan on the grill, maybe with a shot of brandy). Top each burger with a mushroom.

Makes 6 servings.

*If beef is lean, have 6 ounces of suet ground with this amount.  Burgers will be at their very best!

Vintage Barbecue

6 Jul

The Calgary Stampede kicks off today, and in honour of 10 days of fairground fun, backyardecues and other merriment, here is a vintage 1983 Seventeen barbecue recipe, courtesy Lori! Thanks!

Bar-B-Qooz

6 Aug

Again with the fantasy cottage food. Cedar-planked brie topped with a mash of wild berries sounds like a good plan. We may not have a summer getaway, but you can bet these oozy cheese treats will be just as good cooked on our city balcony barbecue.

 

FANTASY CAMPFIRE CAMEMBERT
Recipe by Laura Calder
1 block Camembert cheese with its box
white wine
1 sprinkle chopped thyme leaves
Pepper
Remove the cheese from its box and unwrap it.
Put the cheese back in its box.
Poke all over the top with a fork, and splash on a little wine to run into the holes.
Scatter over the thyme and sprinkle over the pepper.
Close the box.
Wrap in foil.
Bake at 400ºF/200ºC for 10 minutes or until very hot and runny.
Serve immediately with crusty bread.

Berry Nice to Meat You

29 Jul

Nyuk nyuk.
Here is a meditation on summer berries paired up with grilled chicken on the barbecue.
Very summery flavours!

CHICKEN SATE WITH WILD BLUEBERRY PEANUT SAUCE
Recipe from Wild Blueberry Association
3 tablespoons finely chopped or grated fresh ginger
1 shallot or 1/4 cup onion
1 teaspoon oil
6 oz of water
3 tablespoons crunchy peanut butter
1 1/2 cups wild blueberries
squeeze of lemon or lime
1/2 teaspoon salt
4 single chicken breasts or 1 lb thinly sliced chicken breast
salt and pepper/grill seasoning/curry paste or rub.
1 tablespoon of olive oil
skewers
Preparation
Peel the ginger and shallot, finely dice. Heat oil and briefly sauté both. Add the water and peanut butter over medium heat and whisk together. Add blueberries. Bring to a boil and simmer for about 3 minutes. Season to taste with salt and pepper.

Cut the chicken breast filets lengthwise into thin strips or use prepared sliced breasts. Flavor with salt and pepper. Put the strips in an accordion manner onto a lightly oiled skewer. Heat oil in a coated pan and cook the skewers from both sides for 2-3 minutes each. Serve together with the blueberry sauce. Serves 4. Preparation time: Approximately 30 minutes

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CHICKEN KEBABS WITH SASKATOON BERRY SAUCE
Published by Chatelaine on 7/1/2007

We prefer chicken thighs for these kebabs; they’re inexpensive and get super juicy on the grill when glazed with our Saskatoon-berry sauce.

•1/2 cup (125 mL) barbecue sauce
•1/4 cup (50 mL) Saskatoon berry jelly
•5 garlic cloves or 1 tbsp (15 mL) bottled chopped garlic
•2 tbsp (30 mL) finely chopped fresh rosemary
•1/2 tsp (2 mL) salt
•8 skinless, boneless chicken thighs or 4 skinless, boneless breasts
•1 large zucchini
•1/2 pint grape or cherry tomatoes
Oil grill and heat barbecue to medium. If using wooden skewers for kebabs, soak in water. Meanwhile, in a small bowl, stir barbecue sauce with jelly, garlic, rosemary and salt.
Cut chicken into large chunks. Slice zucchini in half lengthwise, then thickly slice. Place chicken chunks, zucchini slices and tomatoes in a large bowl. Add sauce. Stir to evenly coat. Alternately thread chicken, zucchini and tomatoes onto skewers.
Barbecue kebabs, with lid closed, turning occasionally, until chicken is springy when pressed and vegetables are tender, from 12 to 15 min.