BBQ Baked Beans by Tom

BBQ Baked Beans by Tom

A couple of weekends ago, Barbara and I went up to Canandaigua, NY to see Steely Dan in concert at CMAC, an outdoor performance center.  We did not eat dinner ahead of time and instead had a Dinosaur BBQ platter there, which included a salad and baked beans.  The baked beans were really good, so we decided I should try to make them at home sometime.  That "sometime" was a couple of days ago.

This is a very easy recipe and makes a great side dish for any summer time meal.  What am I saying?!  This would be great in the winter or any season for that matter.

        ---Tom

BBQ Baked Beans
(based on Dinosaur BBQ Cookbook)

Serves 5-6

2 tablespoons olive oil for sautéing
1 small onion chopped
1 green pepper chopped
1 jalapeño pepper chopped
Pinch of kosher salt and black pepper
2 large garlic cloves chopped
8 ounces hot Italian ground sausage
1 28-ounce can of baked beans (I used Bush's)
1/2 cup barbecue sauce (your preference, but I used Dinosaur BBQ Slatherin' Sauce)
1 tablespoon creole mustard
1 tablespoon cider vinegar
1 teaspoon chili powder
1/2 teaspoon creole or Cajun seasoning (cumin, garlic, thyme, oregano, cayenne, chili powder, black pepper)
1 tablespoon molasses

Heat the olive oil in a medium sized sauce pan over medium-high heat.  Once the oil is hot, toss in all of the chopped veggies (onion, green pepper, jalapeño).  Sauté until they are soft adding the pinch of salt and pepper.  Next throw in the garlic and sauté for another minute.

Crumble the sausage into the sautéed veggies and cook until the pink is gone.  Be sure to keep breaking up the sausage while cooking to make the pieces small.

Drain off some of the liquid in the can of beans just until the liquid is below the top of the beans.  Now add the beans to the sausage-veggies mixture.

Turn the heat down to medium low and add the rest of the ingredients.  Bring to a slow boil and then turn the heat down to just simmer.  Be sure to simmer for at least 5 minutes to let the spices marry.  Longer and slower is better.

When ready to serve put the baked beans into a serving bowl and have at it.  I served the baked beans with grilled chicken thighs and fresh local grilled corn on the cob. 

Sitting out on our deck at the cottage looking at the lake and eating a nice meal.  An enjoyable way to spend a nice summer evening.

---Tom

Caprese Corn Salad from Jane

Caprese Corn Salad

Jane sent me this recipe last summer saying "We made this salad over Labor Day weekend.  Really good!" 

So, this week Tom and I made it with grilled corn on the cob --- it is good cold, too.

Tomatoes, corn, mozzarella and basil are tossed together and coated with a simple oil and vinegar vinaigrette.  Yum!

Here's the link:  It's from Simply Recipes.  http://www.simplyrecipes.com/recipes/caprese_corn_salad/

B

Jeanne's Hot Fudge Sauce

Hot Fudge Sauce on Cold Ice Cream on a Very Hot Evening

Note from B:  Made Jeanne's Hot Fudge Sauce for guests over the 4th to rave reviews so I am posting it again in case you haven't tried it yet.  YUM!

Ben and Jerry's Hot Fudge Sauce by Jeanne
(Originally posted Sept 2010)

 

I haven’t contributed to the blog in some time. Here’s my contribution. It’s a recipe for Ben and Jerry’s Hot Fudge Sauce, from their ice cream book. It’s pretty easy to make, but does take some time and attention. I can’t recall the number of times I’ve made it in a pinch for dinner parties. I can make it at the same time I am doing other prep work in the kitchen. It’s always a hit and by the end of dessert most guests are simply dipping their spoons in the bowl of hot fudge sauce for more!

I made it a few weeks ago and yep, dipping of spoons in the bowl at the end of the evening (just ask Alan).

I use Hershey’s Special Dark chocolate and cut down on the sugar a bit. Unsweetened chocolate isn’t the easiest to find here in Taipei.

Any leftovers are stored in the refrigerator and I microwave what I need to heat it up. When you reheat it, you really need to bring the temperature up and stir it well. It takes awhile for all that sugar to dissolve back into the sauce!

   ----Jeanne

Ben and Jerry's Hot Fudge Sauce

INGREDIENTS

· 4 oz unsweetened chocolate
· 1/2 cup (1 stick) of butter
· 3/4 cup unsweetened cocoa powder
· 2 cups sugar
· 1/2 cup milk
· 1/2 cup heavy cream or whipping cream

DIRECTIONS

In double boiler, melt chocolate and butter, stirring frequently. Whisk in cocoa powder until dissolved.
Gradually stir in sugar; the mixture will resemble wet sand. Cook over simmering water for 20 minutes, stirring occasionally. Check water level of double boiler, adding more if necessary.

Gradually stir in milk and cream. Continue stirring until completely blended. Continue cooking for 1 hour, stirring and checking water level occasionally. The sauce is ready when completely smooth and all sugar is dissolved.

Yields 1 quart

 

 

Snug Harbor on Keuka Lake

My meal:   Red Buddy Chicken - wrapped in prosciutto and whole grain mustard sauce

Snug Harbor restaurant on Keuka lake over the years has been hit or miss. 

This summer it is a hit!

We went for out wedding anniversary  -- by boat --- the floating docks make it tricky, yet fun --- and we were pleased with our experience overall. 

The meals were tasty and attractive, and our server was very attentive.  A big improvement from the past.  We sat outside with a view of the lake, but you can also sit inside if you prefer air-conditioning. 

Tom's meal:  Cornmeal crusted scallops with a sweet corn beurre blanc

Snug Harbor Restaurant's link is http://snugharborkeuka.com/

It's a mile north of Hammondsport on the west side of Keuka Lake.

B

Roasted Red Pepper Hummus

I originally posted this recipe in July 2009 during the first year of Feast Everyday  --- and recently I have been asked how to make it --- so here it is again. 

Keys to a good hummus:  you need lots of salt for the chickpeas and lots of lemon to brighten it up.  Be sure to use red peppers in brine not oil.  And to make it smooth be sure you have enough liquid and oil, then let it puree in the processor for a long time. 

Sarah recently showed me how to remove the skins or papers from the chickpeas but I never bother to do that.  But you can if you have the time!  It is supposed to make a smoother hummus.

I usually serve it with celery sticks and Stacey's Whole Wheat Naked pita chips. 


Roasted Red Pepper Hummus
adapted from Mediterranean, pg. 38

Fyi - I decided to make this variation of the classic, because I had an opened jar of roasted red peppers in the fridge.

3/4 cup dried chickpeas ( I used 2.5 cups already cooked; I now use 3 cans - drained and rinsed)
juice of 2 lemons ( I use 3)
2 garlic cloves, sliced ( I used 6 minced)
2 T. Olive oil ( I used the good stuff: Prato Longo from Long Meadow Ranch or Greek EVOO)
2/3 cup tahini paste (It's sesame paste --it comes in a jar -- Greek)
Jar of roasted red peppers, drained, dried, and chopped roughly (about 5) (don't use ones in oil)
salt and pepper to taste
extra olive oil and cayenne pepper
parsley for garnish

Soak chickpeas overnight in lots of cold water. Drain and cover with fresh water in a saucepan. Bring to a boil and boil rapidly for 10 minutes, then reduce heat and simmer gently for about 1 hour, until soft, but not mushy. Drain. I salted them and coated lightly in oil, because I made them in advance and stored them in the refrigerator in a plastic container.  (In 2013 I now use 3 cans drained and rinsed.)



I put everything in my food processor, except the roasted red peppers because I still wasn't sure that the red peppers were going to work, and whizzed it together. You can stop here if you want the classic hummus.

But, I was kind of excited about seeing what the roasted red peppers would add in flavor, and what color it would become. Would it become a pretty red or ugly mush?

Curiosity won. I put them in and pulsed it a few times and scraped down the sides. Wow! the red peppers took over beautifully.

But, I had to re-balance it with a third lemon and more salt and olive oil. The key to good hummus seems to be lots of fresh lemon and enough salt. Don't be shy with the salt. Chickpeas, and most beans, require more salt than you think. Tom wanted more garlic, so I put more in for him.
We served it with store bought baked pita chips, but regular pita bread sliced into triangles work well, especially if toasted, to give them some structure for dipping in the hummus.
Here's the cookbook I used -- I pick up regional cookbooks like this in used bookstores for a few bucks -- they tend to explain the ingredients and some of the history behind the dish -- and this one has lots of great photos with step by step instructions. Inexpensive, yet very helpful, and inspiring.

Originally posted July 2009

B

Pumpkin Chocolate Chip Muffins

 Hot-from-the-Oven Pumpkin Chocolate Chip Muffins

These were a hit with the grand kids over the 4th of July weekend.  I made mini-muffins for the kids and regular muffins for the adults.  Just remember to pull out the mini-muffins halfway --- they take about 12-13 minutes to bake versus 25.

Very simple to make. Very moist.  And the chocolate chips go surprisingly well with the pumpkin.

Pumpkin Chocolate Chip Muffins
(from Muffins by Elizabeth Alston)

Note:  Make one or two days ahead for best flavor.

1 2/3 cups all-purpose flour
1 cup granulated sugar
1 T. pumpkin pie spice (I used half cinnamon, half nutmeg)
1 t. baking soda
1/2 t. baking powder
1/4 t. salt
2 large eggs
1 cup plain pumpkin (about half of a can)
1/2 cup (1 stick) butter, melted
1 cup chocolate chips --- I used Special Dark
1/2 cup sliced unblanched almonds -- toasted -- (optional)  I omitted them --- kids don't usually like nuts

Heat oven to 350 degrees.  Grease muffin cups, or use baking cups.

In a large bowl, thoroughly mix together flour, sugar, spices, baking soda, baking powder, and salt.  In another bowl combine eggs, pumpkin and butter and whisk until well blended.  Stir in chocolate chips (and nuts if using them). 

Add the wet ingredients to the dry and mix with a spatula gently just until the ingredients are combined.  Don't over mix or they will be tough.

Scoop them into pre-greased muffins pans (or you could use paper liners for a festive touch). 

Bake for 25 minutes, taking the smaller ones out halfway through.  You can use a toothpick to test to see if they are done, i.e., the toothpick comes out clean.  I see from this photo that it is time to clean the drips from the floor of our oven.

Let them cool in the pan for five minutes. Then remove and cool on a rack. 

They stored well in a plastic bag for the car trip to the lake and I assume they would also freeze well. 

B

Corn! by Colleen

 

Summer means corn, and I have a "go to recipe" that I pulled from Sunset Magazine a few years ago for Corn and Tomato Salad.  

So I was flipping through my recipe binder a few days ago and on the flip side of the tear sheet was a recipe for Corn with Pasta Shells and Bacon.  In an attempt to break from my rut, I decided to give it a go when friends came to dinner, violating one of my rules - never make something for the first time for company.  

But it looked dead easy and it was, so you go ahead a make it yourself and enjoy!  Everyone said they loved it last night and there were massive second helpings even though we also had hefty NY strip steaks, and mozzarella and tomatoes.  Here you go.  Get shucking!

   --- Colleen


Corn and Tomato Salad


1/2 cup red onion chopped
1 Tablespoon olive oil
4 cups fresh corn kernels
2 cups cherry tomatoes, halved if large
1/4 cup basil chiffonade
3 Tablespoons sherry or red wine vinegar
Salt and pepper
2-4 ounces fresh Chevre crumbled

Saute the onion (you can also use shallots) in the olive oil until softened. Add the corn and saute for 3-5 minutes until tender to the bite.  Do not overcook.  Add salt and pepper to taste

In a shallow serving bowl, pour the vinegar and add the tomatoes.  

When the corn mixture has cooled a bit, pour it over the top.  

You can refrigerate the salad at this point if you are making ahead.  If not, go ahead and toss the corn/tomatoes with the basil and goat cheese and serve.  

Obviously, the warmer the corn is when you add the cheese, the more it will melt and become creamy.  If you add the goat cheese later when the salad is cooled, the goat cheese will stay intact.  Either is fine - this is good whether served warm or chilled.  Adjust seasonings prior to serving.

Pasta Shells with Corn and Bacon

1 lb box medium pasta shells
4-8 oz bacon (The recipe calls for 4, but I think more bacon is more better)
1/2 cup minced shallots
4 cups fresh corn
Olive oil or butter
1 cup dry white wine
1/2 cup cream
1/4 cup chopped Tarragon, Basil or Chives (The recipe calls for tarragon, but I don't enjoy the licorice flavor.  So I used chives, but basil would also work very well.)
Salt and pepper to taste


Start a large pot of salted water to boil for the pasta.  Meanwhile, chop the shallots and your herb of choice.  Cut up the bacon into bite sized pieces, and take the corn off the cob.  

Saute the bacon pieces in a large saute pan for 5-10 minutes until crispy and then remove to a plate covered in paper towel to drain.  There should be bacon fat in your pan.  I poured it into a measuring cup and wiped out the pan as there was some very dark bits that didn't look appealing.  

Pour 3 Tablespoons of fat back into the pan.  If you don't have enough bacon fat, augment with butter or oil to make 3 Tablespoons.  Saute the shallots until soft and then add the corn and saute briefly.  

Then add the wine and the cream and simmer for 5 minutes.

While you are doing this, your pasta water should have come to a boil and you can cook the pasta to the package directions.  

Once the pasta has cooked, drain it and add it to the corn/shallot mixture and toss together. Toss in the bacon and the chopped herbs and adjust seasonings to taste. Serve.

This is probably better served warm, but you could also serve as a cold pasta salad.

I sent photos from my recipe binder.  Don't have my own photos.  Too busy trying to get the meal on the table.  Anyway, happy summer, happy corn.

A friend of mine made the first salad with frozen corn.  Let's just say this is not optimal.  Better to wait for fresh corn.  But if you are craving this dish in wintertime, just be sure to not to overcook the corn.

   ---Colleen

Shortbread Cookies Drizzled with Chocolate by Colleen

Shortbread Cookies Drizzled with Chocolate by Colleen

Hi again Barb ---

I also made some brown sugar shortbread cookies drizzled with chocolate. Have I sent you that recipe?

Shortbread Cookies Drizzled with Chocolate

2 cups butter softened
1 1/2 cups brown sugar
4 cups flour
4 teaspoons vanilla

Cream butter and sugar. Add vanilla and then the flour. Blend together. Roll into logs about 1 x 2 inches. If your dough is very soft (it is so hot here the butter was almost liquid at room temp) I put the cookies close together on a tray lined with waxed paper and chill for an hour or so. Then bake at 325 for 19-23 minutes until edges begin to slightly turn brown. Let cool.

You can dip edges in melted chocolate/butter or drizzle with chocolate. I melt about 1 cup dark chocolate chips with 1/4 cup of butter in the micro and then get it in a squeeze bottle and let Charlotte go nuts.

   ----Colleen

Lemony Farro, Corn and Arugula Salad by Colleen

 

Lemony Farro, Corn and Arugula Salad by Colleen

Hi Barb ---

William and I went to lunch recently where I had farrotto, which is risotto made with farro, an ancient grain similar to quinoa or bulgar. Like Cacio e Pepe, it has reached a critical mass lately and appearing everywhere.  [in California]

So I bought a package and decided to make a tabbouleh type salad. I scoured the Internet and found a recipe for scallops on a farro arugula salad. Well, no one here but me likes scallops, so I decided to adapt the recipe for just a salad.

Lemony Farro, Corn and Arugula Salad

1 package farro (mine had 2 1/4 cups of dry grain)
1 5 oz package fresh arugula
2 ears of corn
Fresh chives ( 1-2 tablespoons, chopped)
1-2 lemons
Salt
Pepper
1/4 cup EVOO - good quality [Olive Oil]

Bring a pot of salted water to boil and cook the farro according to the package directions. Basically throw in the farro and simmer until tender about 20-25 minutes.

Meanwhile, remove the kernels from the corn and put in large bowl. Chop up about 1-2 Tablespoons of fresh chives and put in bowl. In a separate bowl or container put the zest and juice from the lemons (1 if large, two if small - my tree has small lemons right now). Add about 1/2 teaspoon salt and lots of fresh pepper. Whisk in about 1/4 cup of olive oil. Taste the dressing and adjust seasonings as needed.

Pick through the arugula and take out any yellowed leaves. Coarsely chop.

When the farro is cooked, drain and add to bowl with the corn and chives. Immediately toss with the dressing so the farro soaks up the dressing and the heat from the farro softens the corn. When the farro has cooled a bit, but is still retaining a little heat, toss in the arugula so it wilts a bit.


Can serve at room temp or chilled. Be sure to taste and adjust seasonings as needed. This is a really healthy salad. Farro is a good source of fiber and protein. For extra kick, you could add some toasted pine nuts or kalamata or picoline olives. William is not part of the fan base for those briny flavors, so I left out. You might also add some drained and chopped sun dried tomato for color or perhaps some roasted red pepper.

I tried cherry tomato with the salad and that did not work. I think you could many directions with the farro. The original recipe called for garlic instead of chives, but I thought the chives would be nicer with the corn. You could also add feta or goat cheese or chopped chicken breast to move this from a side to a main.

                 ---- Colleen

P.S. Steve really liked this. William tried it and said he liked it but maybe he was just being polite. I thought it was pretty good for a first effort.

Rainy Day Reflections: Popular Summer Recipes

 

Rainy Day Reflections:  Popular Summer Recipes

 

It's been raining and raining and raining.  Seems like it will never end.  We've had rain every single day for the last week and it looks like it will continue into the holiday weekend.  Ugh!

 

Summer is on my mind, nonetheless, so I thought I would reflect on some of the popular summer recipes that have been posted here on Feast Everyday over the years.

 

More and more I am utilizing the recipe index (at the top of the blog main page) and the search engine (on the side of the blog main page)  to look for ideas for what to make.

 

Here are some of the popular summer recipes I picked out from the past  --- click on the title to go directly to the recipe.

 

Grilled Pork Chops with Grilled Peaches  --  makes my mouth water to think of this one

 

Grilled Scallops with Lemon Tarragon Vinaigrette by Tom --- we learned to make this recipe at the New York Wine and Culinary Center cooking school in Canandaigua 

 

Filipino-style Steak Marinade by Marty -- easy to make and a nice BBQ flavors

 

Our Favorite Grilled Lamb Marinade by Tom  --  soy, red wine, rosemary, and garlic --- a tried and true favorite

 

Beer Can Chicken --- Christine and Howard first taught us how to make it --- the chicken is always moist  -- unlike some grilled chicken can be

 

 

Grilled Chicken with Pistachio Salsa -- the marinade for this chicken is yummy, even without the pistachio salsa

 

Spiedies and Speedy Spiedies  --  a central New York tradition

 

Three Great Flank Steak Marinades  --- including Tom's most popular Asian marinade which I think is a Laddie recipe

 

Chimichurri by Colleen  -- a fresh and lively sauce to serve with grilled steaks or chicken  -- uses parsley

 

Shrimp with Ginger Herb Butter by Jeanne  --- I have this on my list to make

 

Flank Steak with Chimichurri Sauce by Jeanne   --- her sauce features cilantro

 

 

QKA Grilled Pork Loin --- from our oldest lake cookbook --- Healthy Grilled Recipes

 

Buttermilk-Brined Pork Chops by Tom  --- Tom's current best way to make moist grilled pork chops

 

Grilled Lamb with Onions by Christine  ---  yum!

 

 

Easy Fish Tacos  --- this is our go-to recipe for the summer when we are too busy to plan ahead

 

Summer Spring Rolls by Chelsea  -- they take a little effort but these are a great summer starter

 

Grilled Eggplant Roll-ups with Sun-dried Tomatoes, Goat Cheese and Basil --- a tasty hors d'oeuvre

 

Summer Salsas by Tom ---  so much better than the stuff in the jar

 

Grilled Pizzas by the Spinas --- I am going to try grilling pizzas this summer

 

Grilled Portabella Sandwich  --  decadent but delicious

 

Picnic Pita Pockets by Chris  -- a clever idea for finger food

 

 

Rice Salad with Sesame Dressing by Chris  --  always popular with a crowd and easy to take to a picnic

 

Tuscan Bread Salad with Mozzarella and Basil  --- a Tom Douglas standout recipe

 

 

Caprese Salad  --- It wouldn't be summer with this dish! 

 

I love summer   --- for all of the fresh produce  --- and for getting to eat outside on the deck --- and for seeing family and friends at the lake.

 

Tom is counting down the days until we'll have local corn --- all of this rain should make for a bumper crop this year. 

 

As the summer goes on, please think about sharing your summer favorites with us on Feast Everyday ----

 

or let us know some of your shortcuts for summer meals and entertaining ---

 

Happy Summer!

 

B