Showing posts with label barbecue sauce. Show all posts
Showing posts with label barbecue sauce. Show all posts

Saturday, February 1, 2014

Super Bowl Recipe for a Crowd!

Pulled Pork for Super Bowl Sunday!

Having a crowd for a Super Bowl Party tomorrow?  This is a recipe for you!  Cook in the slow cooker during the day, and it's ready for kick-off when the party starts.  Serve with a big bowl of cole slaw and whatever else you like.

No, this is not a pulled pork that you smoke lovingly over a charcoal fire stoked with mesquite, applewood or other fancy wood chips.  But it's easy to pull together, and it cooks while you do other things.  What makes it special is the BBQ sauce.  The recipe for my favorite--from an old James Beard cookbook--follows.

Pulled Pork

1 piece of pork loin or pork shoulder/butt--whatever will fit in your slow cooker and will serve the crowd you're having
1 bottle root beer (diet works, too)
1 large onion, sliced
Hamburger buns, toasted
BBQ sauce (recipe follows)

Place pork in slow cooker along with onion.  Add root beer to almost cover.  



Cook on low for approximately 8 hours.

Remove pork from slow cooker.  Remove fat (it should separate from the meat easily), and shred using two forks.

Drain liquid from slow cooker (reserve in case it's needed).  Return pork to slow cooker with onions and enough BBQ sauce (recipe follows) to coat.  (If the mixture is too thick, you can add some of the reserved liquid.)

Barbecue Sauce

2 medium onions, chopped
1/4 cup olive oil
1 cup of tomato puree
1 teaspoon basil
1/2 cup honey
1/2 cup beef stock
1/4 cup Worcestershire sauce
1 teaspoon dry mustard
1/2 cup red wine

Saute chopped onions in olive oil until soft.  Add all the rest of the ingredients, except wine, and simmer gently for 15 minutes.  Add wine and simmer for five minutes.

Serve pulled pork over toasted buns with extra BBQ sauce on the side.  

Hope your team wins!  

Note:  This BBQ sauce is not as thick as the bottled stuff.  You can also use a bottle of your favorite sauce, but this sauce is easy and really makes the pulled pork special!

Drop by my web site or visit me on Facebook or at Twitter @pegcochran

Coming March 4!


Monday, September 3, 2012

Happy Labor Day from Mystery Lovers' Kitchen!

What I'm going to say might scare you -- I know what you're doing. You're hiding in a room with the door closed, wondering how long it will take for them to find you. They've already watched all the videos you rented -- four times. You've heard them so many times that you've memorized the lines. What's worse, it's raining. Buckets of rain. Because they're all bored, their friends came over. And now the arguing has commenced.

Going back to work is beginning to sound appealing. Quiet. Calm, blissful quiet!

So now what are you going to do with the chicken you were going to grill? You're contemplating grilling in the rain. It would be so quiet! You could take an umbrella and a glass of wine . . . a bottle of wine! You wouldn't even have to worry about sunscreen.

What's a little thunder and lightning anyway? Hmm, the grill is metallic, isn't it? Ouch! That one was close. The dog is now cowering under your legs. Maybe grilling isn't such a great idea, after all.

So here's how to "barbecue" your chicken in the oven. You can use your favorite barbecue sauce or a variation on the one below. You probably have what you need in your pantry and the fridge. If you like a kick, add a few drops of hot sauce.

Rainy Day Barbecued Chicken
based on a recipe by Judith Olney

1 chicken cut into pieces (or a couple of breasts on the bone or several legs or a mixture of thighs and legs)

2 tablespoons olive or canola oil
1/4 cup ketchup
1/4 cup water
1/4 cup apple cider vinegar (or other vinegar)
1 small onion, minced
1 teaspoon Worcester sauce
2 teaspoons dark brown sugar
1/4 teaspoon celery seeds (optional)

Preheat the oven to 350.

Mix together everything except the chicken in a small pot. Bring to a boil and simmer for a few minutes to let the flavors meld.


Heat the oil in a pan and brown the chicken on both sides. Lay the browned pieces in a baking pan and pour the sauce over them. Cover lightly with aluminum foil and cook in the oven for 20 minutes.


Remove the foil and raise the oven temperature to 375. Baste the chicken with the sauce. Cook another 25 minutes, basting now and then.

Cook until 165 degrees when tested with a food thermometer.





Enjoy your day off work! Commandeer the remote and watch 9 to 5!

Tuesday, June 7, 2011

Glazed Ribs to Die For - Cleo Coyle's Special Bourbon Berry "Coffeehouse" BBQ Sauce


My recipe for you today is a sweet and tangy BBQ glaze with a harmonious mix of flavors.

It has a bit of good old Southern comfort (bourbon); the bright, sweet-tart flavor of berries (raspberries); and an earthy touch of my own amateur sleuth's trademark ingredient (coffee). I also added a bit of ginger to bring a lovely Asian note to the sauce, giving it a kind of NYC Chinatown-ribs sort of vibe.

I hope you enjoy it as much as my husband and I do.

~ Cleo Coyle, author of The Coffeehouse Mysteries




Cleo Coyle’s
Bourbon-Berry
"Coffeehouse"
Rib BBQ



MAKING THE GLAZE

Yields about 1 cup of glaze, enough to BBQ 3 to 3.5 pounds of pork ribs or chicken part

Ingredients:

½ cup coffee
½ cup dark brown sugar
½ cup (15 to 18) fresh raspberries, crushed with fork
¼ cup ketchup
1 tablespoon bourbon (I use Jim Beam)
1 tablespoon Worcestershire
1 tablespoon white vinegar
½ teaspoon ground ginger (or 2 teaspoons of grated fresh ginger)
*(optional) 1 tablespoon molasses, not blackstrap (I use Grandma’s brand Original Molasses)
1 tablespoon cornstarch

*I've made molasses optional for those of you who are allergic or aren’t fond of the flavor. The brown sugar does bring that flavor note to the glaze, but if you enjoy molasses, by all means, add it!


Directions: Into a small saucepan, stir up all of the ingredients but the cornstarch. Bring to a roiling boil and sprinkle the cornstarch over the liquid. Stir to dissolve. Turn down the heat until the liquid comes to a simmer and continue stirring and simmering for 5 to 8 minutes. You're watching for the mixture to thicken enough for a brush to hold it but not so much that you’ll have trouble mopping ribs or chicken with the sauce. (See my photo above.)


 

To download a free PDF of this recipe
that you can print, save, or share,
click here.






ROASTING THE RIBS

Yield note: The ribs in my photos weighed 3.25 pounds. One cup of my glaze was enough to BBQ these with a bit of glaze to spare. If you double the amount of ribs (to 6 pounds), then double the amount of glaze (to 2 cups). If you triple the amount, triple the amount of glaze, and so on.

Low and slow cooking is the way to make juicy, delicious ribs. First preheat your oven to 350 degrees F. Coat your grilling rack with nonstick cooking spray.

(I have to tell you: I am lovin' the Pam brand "grilling" spray. It works very well on BBQ racks, making cleanup astoundingly easy.)



Before cooking the ribs, lightly salt and pepper both sides, then place the ribs on the grilling rack, fat side up. Cook for twenty minutes and flip. Cook a 2nd twenty minutes. You are now ready to begin brushing the ribs with the glaze
.



Flip the ribs over (fat side up again) and liberally coat with the glaze. Cook for a 3rd twenty minute period. Flip the ribs, glaze the other side and continue cooking, for a 4th twenty minute interval.

Turn the ribs a 5th time. (You will see the glaze is now caramelizing.) Coat with another layer of the glaze and cook for another 20. Turn a 6th time. Glaze lightly and cook for a final ten to fifteen minutes.

 

Total cooking time is
around
115 minutes (just under 2 hours).



Remove the rack of ribs from the
oven, slice, plate, and enjoy!

 


HOORAY
USDA!

The USDA has recently confirmed that 145 degrees Fahrenheit measured on a thermometer, followed by a three-minute rest, is a safe final internal cooking temperature for pork. According to the editors at foodbuzz: "Because of this important 15-degree temperature difference, you can now enjoy medium-rare pork, just as you do other meats. 'Pork cooked to 145 degrees F. is juicy, tender and perfectly pink,' said Guy Fieri, celebrity chef and restaurateur. 'And the food service industry has followed this cooking standard for nearly ten years.'" So...





Eat with joy!

~ Cleo Coyle, author of 

To get more of my recipes, enter to win
free coffee, or learn about my books, including
my bestselling 
Haunted Bookshop series, visit my online coffeehouse: CoffeehouseMystery.com



The Coffeehouse Mysteries are national bestselling
culinary mysteries set in a landmark Greenwich Village 
coffeehouse, and each of the ten titles includes the 
added bonus of recipes. 
 


The Ghost and
Mrs. McClure


Book #1 of 

The Haunted Bookshop
Mysteries
, which Cleo writes
under the name Alice Kimberly
To learn more, click here.
   

Saturday, May 28, 2011

Wouldn't You Like to Be a Pepper, Too?

Even before the state of Texas adopted me, I had a peculiar passion for one of Texas's most unique exports: Dr Pepper. Remember this? I grew up singing this little ditty.


I really did want to be a Pepper. So bad.

In Scoop to Kill, I paid homage to the nectar of the gods with an arguably strange recipe. The "Pink Pepperberry" milkshake Tally serves at Crystal and Jason's wedding is made with vanilla ice cream, raspberry coulis, and a Dr Pepper reduction. I know it sounds vile, but I promise it's really, really tasty.

Really.

While you can make the milkshake with regular Dr Pepper (and I confess to guzzling gallons of the diet variety), there's real magic in Dublin Dr Pepper.




Never heard of it? Let me share ...

In 1885, an employee of the Old Corner Drug Store in Waco, Texas, first created the soda fountain syrup that soon became known as "Dr Pepper." In 1891, the owner of the Old Corner Drug Store (Wade Morrison) and his business partner launched the Artesian Manufacturing and Bottling Company. That same year, a man by the name of Sam Houston Prim opened another Dr Pepper bottling plant in Dublin, Texas.

Over the years, the Waco bottling plant grew and spawned a vast Dr Pepper empire. The Dublin plant, on the other hand, remained fairly small and continued on as a family business. In fact, the Dublin plant has never been sold: Prim willed the business to his daughter, Grace Prim Lyon; Mrs. Lyon ran the business until her death on the day of the 100th "birthday" celebration of the plant; she bequeathed the business to long-time employee Bill Kloster (who started working for the plant when he was only 14 years old); and Mr. Kloster willed the business to his son and grandsons.

Apart from the great story behind Dublin Dr Pepper, there's another reason to seek it out. In the 1970s, when most soft drink companies shifted from cane sugar to corn syrup sweeteners, the Dublin Dr Pepper bottling company held its ground. To this day, it is produced using the original formula for Dr Pepper.

If you're planning a trip to Texas, a day trip to Dublin is a great idea. Visit the Dublin Dr Pepper bottling plant in early June to celebrate its birthday or take a tour and grab a pimento cheese sandwich from the Old Doc's Soda Shop; pop over to the Dinosaur Valley State Park to see the preserved tracks or Fossil Rim Wildlife Center to see some live critters; and then stop by Veldhuizen Texas Farmstead to sample freshly made artisanal cheeses.

In Scoop to Kill, Tally touts the wonders of Dublin Dr Pepper ... and somehow, the nice folks at the Dublin bottling plant heard about the book (and the milkshake) and contacted me to say "thank you". They also offered up a couple of additional Dr Pepper recipes, one of which I want to share with you today.  (Click on the recipe title to access a printer-friendly version of the recipe.)

Old Doc's BBQ Sauce

The Dr Pepper people sent this as part of a recipe for rotisserie barbecued chicken.  But, of course, I don't do meat.  I opted to make the sauce and then simmer some seitan shreds in it for "mock pulled pork."  The sauce is piquant and complex and totally addictive.

Seitan shreds simmering in sauce.
3/4 c. Dublin Dr Pepper
(or the "retro" cane sugar variety)
1/4 c. salad oil
1/2 c. catsup
1/4 c. vinegar (I used apple cider vinegar)
1 tsp. salt
1 tsp. paprika
1 tsp. chili powder
1/4 tsp. black pepper
2 Tbs. Worcestershire sauce*
1 medium onion (finely chopped)**

Mix all ingredients in a small non-reactive saucepan.  Bring to a low boil, reduce heat to medium low, and simmer uncovered until thickened (about 1 hour).

* Vegetarians:  traditional Worcestershire sauce has anchovies in it.  You can get vegetarian varieties at a lot of health food stores, but I've also found that the store brand varieties are sometimes vegetarian.  They're not quite as good, but much cheaper.  Just read the labels.

** Mr. Wendy doesn't like onions, so I made this with a 1/4 tsp. onion powder instead of the fresh onion.  That's why my sauce is smooth.

BBQ seitan sammies with slaw (and corn on the side)


BONUS "RECIPE"

I absolutely love corn on the cob, so we eat it a lot during the summer.  The easiest way to cook perfect corn on the cob?  In the oven!  Preheat the oven to 350.  Leave the corn in the husk, but chop off the long silk tassel and most of the stalk.  Put the corn in the oven (directly on the rack), leaving a little space around each ear, and bake for 30 minutes.  To husk, use a dishtowel to protect your hands and be careful of the steam.  The husks and silk will come off easily because of the steam, but you don't want to burn yourself.  Steaming in the husk keeps the corn bright and flavorful, and it cooks perfectly.  Delicious!

~~~~~~

A Parfait Giveaway

In honor of the June 7 release of A Parfait Murder (the third Mystery a la Mode), which features a story line about the Lantana Round-Up Rodeo Queen Pageant, I’m giving away a little cowboy couture:  a leather and rhinestone cuff, and a “rodeo queen” keychain.

Eligibility:  This contest is open to everyone living in the U.S. and Canada.  One entry per person, please.

How to Enter:  Send proof of purchase of A Parfait Murder (either a receipt, or a picture of you holding the book, by e-mail to wendylynwatson@gmail.com.  Put the words “Parfait Giveaway” in the subject line.




Entries must be received by 5:00 PM Central Standard Time on Friday, June 17.  I will randomly select one entry, announce the winner on MLK on Saturday, June 18, and contact that person via e-mail.  If I do not get a response within 7 days, I’ll draw another name.



~~~~~~

Wendy is the author of the Mysteries a la Mode. Visit her on the web or on Facebook.