We are skipping September

because of the Humanitarian Project and School starts...

but we will see you in October!Happy Halloween!

Grilling and Sides that go with BBQ (Aug. 2010)

Veggie Dip
Elizabeth Champion

2/3 c. mayonnaise
2/3 c. sour cream
1 T. parsley
1 t. dill
1 t. onion powder
1 t. celery salt

Mix all ingredients and enjoy with any veggie.

Grilled Pizza (Demo)
Anne Epperson

-Use your favorite pizza dough (dough machine, Trader Joe's, etc)

-Use your favorite ingredients (artichoke hearts, piquillo peppers, calmetta olives, pesto, sundried tomatoes, goat cheese)

Step #1

Preheat grill on high. On a pizza pan or peal, lightly spread olive oil over pan to prevent dough from sticking. Press out pizza dough to desired thickness, lightly sprinkle with salt. With salt side up, remove dough from pan and place directly on hot grill.
Step #2

Depending on your grills BTU power, watch to ensure bottom does not burn. My grill takes about 5-6 minutes, Megan’s grill took about 3. During the baking process, rotate the dough a ¼ turn. When dough is ready, remove from heat, flip, and build your pizza. Return to the grill, the uncooked side should be the bottom.

Step #3

Depending on your toppings, turn the heat down until cheese is melted, you may need to turn off all but one burner to control the temperature.

Variations:
Pepperoni Pizza
Veggie Pizza
Mediterranean
Create mini pizzas
Grill both sides of the dough, remove from grill, immediately brush with olive oil, sprinkle with Italian seasoning and top with a summer salad
Desert pizza

Homemade Marshmellows (Demo)
Anne Epperson

3 packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 tablespoon pure vanilla extract
Confectioners' sugar, for dusting

Step #1

Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
Step #2

Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.
Step #3

With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.

Tropical Cold Pork and Beans

Nancy Holladay

White Beans with Sun-Dried Tomato Vinaigrette
Gayle Hollingshaus

Vinaigrette:
¼ cup olive oil
2 tablespoons sun-dried tomato-infused oil
(from jar of sun-dried tomatoes)
1 tablespoon red wine vinegar
¼ cup chopped sun-dried tomatoes
¼ tsp kosher salt
Coarsely ground black pepper

Beans:
1 (16 oz) cans white beans, rinsed and drained
1/3 c cup diced red onion
2 garlic cloves, minced
6 basil leaves, chopped
1 oz. grated manchego or Romano cheese

Step #1

To prepare vinaigrette, whisk together all
ingredients in small bowl.
Step #2

To prepare beans, place beans in a large bowl.
Pour vinaigrette over beans. Let stand at least an hour.
Add onion, garlic, basil and cheese just before serving.

Makes 3 ½ cups. Serves 6.

Grilled Pineapple
Robin Kalcic

Cut one pineapple into chunks. Sprinkle raw sugar onto pineapple . Put onto grill and make sure you grill both sides. The sugar will carmelize. Can put with vanilla ice cream or any kind of meat.

Daddy's Baby Back Ribs (Demo)
Dan Skubal

1. Unwrap ribs from package and wash ribs in water. Pat dry with paper towel.

2. Place ribs with bone side up on a piece of clear saran wrap. ( A little bit longer than the ribs). Using a Knife remove the white membrane.
*** Costco baby back ribs already have the membrane removed & come in a pack of (3).

3. Sprinkle on your "Dry Rub" and then rub it into the meat. (both sides)

4. Wrap your ribs up with the 1st sheet of saran wrap. Then place a 2nd sheet of saran wrap on the counter and wrap it again. Wrap it tight, covering all of the meat. This will cause a steaming effect while it cooks.

5. Now wrap the ribs that are covered in saran wrap in foil. Then wrap them again in foil. The foil will protect the saran wrap from melting.

6. Preheat the oven to 300 Degrees. Bake the ribs in the oven for 2 1/2 hours. (I put them in a large pan)

7. Remove them from the oven. Let them cool down for 15-20 minutes. Remove all the foil & saran wrap

8. Place ribs on the grill and cook to your liking. (I cook on a Med-High.)

9. Baste or "Mop" on BBQ sauce while you are cooking the ribs on the grill. Once ribs are cooked, add a little bit more BBQ Sauce.



Daddy's Dry Rub

- 1 Tbsp - Stubb's Bar B Q spice rub
- 1 Tbsp - Liquid Smoke
- 1 Tsp - Garlic Dude Dust ( Find online)
- 1 Tsp - Weber Sweet N Tangy BBQ Seasoning
- 1/2 Tsp - Garlic Salt

Place in a bowl & mix together. Should be like a toothpaste consistency.


Daddy's BBQ Sauce

1-2 Cup of Sweet Baby Rays BBQ Sauce & mix with
1-2 Tbsp of Liquid Smoke.


Calico Beans
Jan Skubal

½ lb. sausage
½ lb. diced bacon
½ lb. lean ground beef
1 Large chopped onion
2 Tbl. Sugar
1/3 cup packed brown sugar
¼ cup ketchup
¼ cup BBQ sauce
1 Tbl. Mustard
2 Tbl. Molasses
1 tsp. salt
½ tsp. pepper
1 (16 oz.) can kidney beans
1 (16 oz.) can butter beans
1 (28 oz.) can pork and beans in tomato sauce
1 can black beans
1 can white beans

Step #1

Saute bacon until crisp. Add ground beef and chopped onion and cook until meat loses its red color. Drain off fat.

Step #2

Mix together the sugars, ketchup, BBQ sauce, mustard, molasses, salt, and pepper. Add to the first mixture along with the undrained beans. Place in large casserole or Dutch oven. Cover and bake in a moderate oven (350 degrees) for one hour. Uncover the last 15 minutes of baking if the mixture is too juicy.

Makes about 12 servings.

Fennel and Cabbage Slaw
Carolann Wedlund

1 fennel bulb, core removed, cut into quarters, and sliced very thinly, fronds reserved
1 cup thinly sliced purple cabbage
2 scallions, chopped
3 strips bacon, cooked crisp and chopped

For the dressing:
1/4 cup mayonnaise
3 tablespoons red wine vinegar
3 tablespoons chopped fennel fronds
1 teaspoon sugar
Salt and freshly ground black pepper

Directions
Toss the fennel, cabbage, scallions, and bacon together in a medium bowl. Whisk the mayonnaise, vinegar, fennel fronds, sugar, and salt and pepper, to taste, in a small bowl. Add the dressing to the slaw and toss to coat.