Dennys Food and Recipes: BBQ Grilling: 3 Tasty Compound Butters To Compliment Your Recipes

Dennys Food and Recipes: BBQ Grilling: 3 Tasty Compound Butters To Compliment Your Recipes: From Denny:  Whether you are grilling or baking in the oven specially infused butters offer wonderful flavor choices to celebrate your food!  Chef Sara Moulton is known for easy recipes that can be done at home with a minimum of fuss.  She's also one of my favorite food teachers as she is so relaxed, giving even the novice cook a boost of confidence.

Her first recipe is for an herb butter.  Do you have some favorite herbs that you just can't cook without?  This recipe is all about your favorite combination of herbs, though she does suggest a few to get you started.  While you could substitute a Vidalia sweet onion in place of shallots, well, shallots are that much sweeter, and, oh, so wonderfully flavorful so try to find them in your area.  Shallots, a favorite of classically trained chefs, are usually in plentiful supply in the spring and summer months, often into autumn.

Are you more in the mood for a citrus butter?  Chef Moulton combines the zest and juice of lemons and limes for a sublime summer taste that everyone will enjoy.

How about something more substantial for those manly men who enjoy a great grilled steak?  Oh, this recipe is for you!  Combine this steak butter with Dijon mustard, a fresh finely minced garlic clove and Worchestershire sauce (we prefer Lea & Perrins at our house though you could use the brand you like),

If you can't grill outside just use a grill pan on the stovetop to get those prized grill marks, turn it over and place it in the oven to finish.  When ready to plate make sure the steak plate has been heating in the oven. Place a large slice of this steak butter onto the plate and then place the steak on top of the butter.  Talk about awesome taste as the butter melts on the very hot plate, spilling out like a gravy for your steak!  That's the method all the old steakhouses of the 1940's and 1950's used before restaurants went to open charcoal or wood fired grilling.

The beauty of all these butters is that all you have to do is roll them into logs and wrap in plastic wrap and aluminum foil and freeze until ready to use.  Just slice off the amount you need and return it to the freezer.  How simple is that?  You can make these up way ahead of when you will need them...

Dennys Food and Recipes: BBQ Grilling: 3 Tasty Compound Butters To Compliment Your Recipes

Funny Friday Weekend Mug

Tell the world how you really feel about coming back to work.

Visit Denny Lyon Gifts  @ CafePress.com  -  see what's new!  

Recent related articles:

BBQ Grilling: Red Onions, Shishito Peppers with Peanut Sauce

BBQ Grilling: Grilled Puttanesca Gazpacho

BBQ Grilling: Butterflied Barbecue Chicken with Alabama White Sauce

BBQ Grilling: Goat Cheese Stuffed Grilled Sweet Potatoes

Dennys Food and Recipes: BBQ Grilling: Try Grilled Summer Cooling Puttanesca Gazpacho

                                                 AP photo/Matthew Mead


Dennys Food and Recipes: BBQ Grilling: Try Grilled Summer Cooling Puttanesca Gazpacho: From Denny:  Fancy a cold soup to counter the ridiculous hot heat of the summer?  Gazpacho is everyone's favorite, especially when entertaining for large groups.  This version involves grilling all those delicious veggies like red bell peppers, poblano peppers, tomatoes, onions, cucumbers and a head of fresh garlic.

Let the charred peppers cool before removing the skins and the inside seeds and membranes. Squeeze the cooled soft garlic cloves out of their papery skins and into the food processor.  Add the delicious flavors of capers, Kalamata olives, anchovies, olive oil and balsamic vinegar.

Make the soup as chunky or as smooth as you like.  Chill well before serving.  To serve, garnish with yummy ricotta cheese and fresh torn herbs like cilantro and basil.  Then sit back and wait for the compliments to arrive!...

Dennys Food and Recipes: BBQ Grilling: Try Grilled Summer Cooling Puttanesca Gazpacho

Recent related articles:

BBQ Grilling: Red Onions, Shishito Peppers with Peanut Sauce

BBQ Grilling: Grilled Puttanesca Gazpacho

BBQ Grilling: Butterflied Barbecue Chicken with Alabama White Sauce

BBQ Grilling: Goat Cheese Stuffed Grilled Sweet Potatoes

Sophie Name Dog T-Shirt

Sophie is a sweet pup -and wise - she deserves the very best!  More products like mugs and t-shirts, ornaments available in this Sophie name, so come see.

Visit Denny Lyon Gifts  @ CafePress.com  -  see what's new! 

Dennys Food and Recipes: BBQ Grilling: Goat Cheese Stuffed Grilled Sweet Potatoes

                                            AP photo: Matthew Mead 


Dennys Food and Recipes: BBQ Grilling: Goat Cheese Stuffed Grilled Sweet Potatoes: From Denny:  This is a delicious unusual recipe twist for the popular sweet potato.  We all know that goat cheese is a low salt and low fat alternative to the regular highly salted - OK, totally yummy - cheeses.

I've tried goat cheese as the soft melting quality cheese in my omelets and found it a bit sour in comparison to  my favorite cheddar cheese but eventually created a medley of white cheddar, fontina or mozzarella in addition to just a touch of goat cheese for my favorite blending of flavors..

Yet that slightly tangy sour taste is the perfect healthy complement to the very sugary sticky sweet potato.  This recipe also adds fresh thyme and olive oil for aromatic delight and lots of fresh garlic and butter for robust flavor.  To sweeten it up a bit the zest of an entire orange is added for that citrus brightness that pairs so very well with sweet potato!

It's advised you slice the sweet potato in thick chunks so it is easy for the thick smear of cheese, oils, herbs and citrus zest to adhere better.  If you like your potatoes to have a bit of crispness on the skin, then open up the aluminum foil in the last 10 minutes of grilling to brown and crisp up a bit.

Also note that you will require a microwave to partially bake the potatoes before placing on the grill.  This recipe is best done at home instead of at some remote fishing camp with no electricity - like we have so many of here on the Gulf Coast, especially Louisiana. :)

This is such an easy recipe it is kid friendly and a good choice to help teach the kids to learn how to grill by helping you with the prep work.  What creative kid would not enjoy smearing a gooey mess onto those sweet potatoes?  I rest my case. :)  Enjoy!


Dennys Food and Recipes: BBQ Grilling: Goat Cheese Stuffed Grilled Sweet Potatoes

Recent related articles:

BBQ Grilling: Red Onions, Shishito Peppers with Peanut Sauce

BBQ Grilling: Butterflied Barbecue Chicken with Alabama White Sauce

BBQ Grilling: Grilled Puttanesca Gazpacho

Louisiana Seafood Reusable Shopping Bag

Check out awesome Louisiana eating: oysters, shrimp, crawfish, gumbo, jambalaya

Visit Denny Lyon Gifts  @ CafePress.com  -  see what's new!  

Dennys Food and Recipes: BBQ Grilling: Red Onions, Shishito Peppers with Peanut Sauce

                                                                      AP photo


Dennys Food and Recipes: BBQ Grilling: Red Onions, Shishito Peppers with Peanut Sauce: From Denny:  When it comes to summer entertaining we all like to fire up the grill.  Well, here's a finger friendly recipe for those chili pepper nibblers and snackers who want to try the latest Shishito pepper sensation in the food world.

The peanut sauce is a medley of awesome flavors: smooth natural peanut butter, red wine vinegar, fresh garlic, fresh ginger, soy sauce and your favorite hot sauce.  All that's left to do is add some other good recipes to your party menu like this grilled chicken dunked in that famous Alabama White Sauce!

Dennys Food and Recipes: BBQ Grilling: Red Onions, Shishito Peppers with Peanut Sauce

Recent related articles:

BBQ Grilling: Butterflied Barbecue Chicken with Alabama White Sauce

Too Sexy Retirement Men's Sleeveless Tee

Too Sexy Retirement - my bills tells me so... might as well keep laughing! What does Miley Cyrus know?

Visit Denny Lyon Gifts  @ CafePress.com  -  see what's new!  

Dennys Food and Recipes: BBQ Grilling: Butterflied Barbecue Chicken with Alabama White Sauce

                  AP photo: Matthew Mead -- Butterflied Barbecue Chicken With Alabama White Sauce

Dennys Food and Recipes: BBQ Grilling: Butterflied Barbecue Chicken with Alabama White Sauce: From Denny:  With all this ridiculous hot weather across the nation we are all left wondering if we are the ones getting grilled!  But wait!  Time to grill that famous summer BBQ chicken, this time with the Alabama White Sauce becoming so popular.

If you are not familiar with Alabama White Sauce it's based on mayonnaise.  Yucky mayonnaise, you say?  Hey, all that oil delivers the spicy flavor of this unusual sauce and the mayonnaise taste is completely changed by the following:  There is plenty of cider vinegar and lemon juice to cut the oil and the addition of cayenne pepper, black pepper and horseradish definitely spices up the taste.  The recipe for this sauce follows so you can make your own...


Dennys Food and Recipes: BBQ Grilling: Butterflied Barbecue Chicken with Alabama White Sauce

Lucy Name Mug

Is your favorite pet named Lucy?  Get a smile every time you sip your coffee or tea that reminds you of her.  "Lucy is in the house!"

Visit Denny Lyon Gifts  @ CafePress.com  -  see what's new!  

Why Get Involved Men's Sleeveless Tee Tank Top

"Get Involved: if you don't have a seat at the table you are probably on the menu." - Senator Elizabeth Warren

Visit Denny Lyon Gifts  @ CafePress.com  -  see what's new!  

Louisiana Creole BBQ Shrimp

From Denny:   Looking for a super simple hot appetizer for your next party or holiday gathering?  Louisiana BBQ Shrimp is the perfect fit.  A novice cook can pull off this one to rave reviews!  

Here in Louisiana - when you want to double or triple the recipe, we place it all in a roasting pan and stick it in the oven under broil with the oven door open slightly.  You really have to watch it so nothing burns but it is a time saver. 
 

However, you could also make this recipe in several batches on top of the stove as the recipe instructs.  Either way this recipe is always a big crowd pleaser!

Fair warning:  once your guests start eating they won't stop at just an appetizer portion so you may want to plan for doubling this recipe for 12 appetizer servings.  It's been my experience that when you bring out shrimp in Louisiana most people make a meal of it!

Funny Serious Coffee Quote Greeting Cards Pk of 10

"I make serious coffee so strong it wakes up the neighbors!" - more products available in this fun design; come see!

Dennys Food and Recipes: Chef Recipe: Simple Tasty Coleslaw For Your BBQ

Dennys Food and Recipes: Chef Recipe: Simple Tasty Coleslaw For Your BBQ: From Denny:  Looking for a new coleslaw recipe to impress the family and friends at your next barbecue?  This one is tasty as it includes both red and green cabbage which play off each other well both for color and taste.  The red cabbage is not as bitter as the green.  Carrots, red and yellow bell peppers help to sweeten the cabbage along with the mayonnaise.  The 1/4 cup sugar used looks like a lot but not in relationship to the 16 cups of cabbage.

Spices?  Lots of fresh herbs like Italian flat parsley, thyme, cilantro and basil.  Dry spices added are small amounts of cayenne pepper and cumin.  If you want to kick it up another notch to the salad dressing you could add some garlic powder and smokey paprika to your taste.

Louisiana Seafood Apron

Check out awesome Louisiana eating: oysters, shrimp, crawfish, gumbo, jambalaya

* * *  Check out more fun products and please support Warriors Pearl Foundation - helping homeless female military veterans come home.  Visit Denny Lyon Gifts  @ CafePress.com  -   - see what's new!

Related Articles

From Grand World Champion Pit Master: Apple City Barbecue Ribs

Summer Slow Cooker: Warm Chicken Pita or Lettuce Wrap 

Creole Style Avocado Salad

Jumbo Lump Crab Stuffed Casserole 

Ricotta Chocolate Chip Pie

Dennys Food and Recipes: From Grand World Champion Pit Master: Apple City Barbecue Ribs

Barbecue Country Style Ribs (Photo credit: Wikipedia)

Dennys Food and Recipes: From Grand World Champion Pit Master: Apple City Barbecue Ribs: From Denny:  How often can you get a renowned grill master, a barbecue world champion, to walk you through the steps to successful and perfect ribs?  Here's your chance. Good Morning, America invited him on to the show to show us his way of making the most delectable mouth-watering ribs.

I Love America Mug

  Show your love for America!

* * *  Support Warriors Pearl Foundation - helping homeless female military veterans come home.  Visit Denny Lyon Gifts  @ CafePress.com  -   - see what's new!

Tailgating Recipes: New Orleans Ugly Dog Saloon BBQ Chili Beans

From Denny:  Check out this recipe to make bean style chili for a huge crowd - just perfect for tailgating during football season - and affordable. 

If you want you can always add meat for a heartier version but this recipe is all about the spices and vegetarian since the majority of their menu is meat.
This recipe comes from the amusing folks in New Orleans at the Ugly Dog Saloon in the Warehouse District, a few blocks from the Convention Center (401 Andrew Higgins Blvd, New Orleans, Louisiana).  Be sure to pay them a visit when you visit the Crescent City!

This is a recipe meant for a crowd as it makes 5 gallons, using commercial-sized cans of beans and tomatoes and seasoning blends available to restaurants. 

Chef Emeril Lagasse Bakers Dozen: 5 Shrimp and 8 More Recipes

Cover of Emeril 20-40-60: Fresh Food Fast

From Denny:  These Emeril recipes come from his cookbook, one of many, " Emeril 20-40-60: Fresh Food Fast." All the recipes are designed to get food on the table in about 30 minutes, full of flavor and a breeze to make.

I own a number of his cookbooks and enjoy every one of them. He really understands when people are pressed for time to produce a good meal but don't want to skimp on freshness or full flavor.  Emeril always hits the right note, especially with his famous Emeril's Essence, with his recipe provided here too.

When you make your own spice combinations you can adjust the salt and peppers to your taste or even add more exotic spices to the blend.  Try out this basic Cajun seasoning recipe.  It  was first developed back in the 1960's by Tony Chachere, a brand still well loved and used here in south Louisiana.  Emeril's is a very good comparable version.


Gaaalicky Sizzling Shrimp

Servings: 2-4
Difficulty: Easy
Cook Time: 1-30 min

If you like garlic, this is the dish for you.

Ingredients:

2 pounds medium shrimp, peeled and deveined
2 teaspoons Emeril's Original Essence or Creole Seasoning
1/2 teaspoon salt
2 tablespoons olive oil
2 tablespoons unsalted butter
2 tablespoons roughly chopped garlic
6 tablespoons shrimp or chicken stock or canned, low-sodium shrimp or chicken broth
2 tablespoons freshly squeezed lemon juice
1 tablespoon chopped fresh parsley


Directions:

In a medium bowl, toss the shrimp with the Essence and the salt. Set aside.

Heat a large cast-iron pan over medium-high heat, and add the olive oil. When the oil is hot, add the butter and garlic. Once the butter is nearly melted (about 20 seconds), add the shrimp and cook, stirring occasionally, until they are cooked through, about 3 minutes.

Add the stock, lemon juice, and parsley, and cook for 30 seconds. Remove from the heat.

Serve immediately.

5 Tasty and Weird Bacon Recipes

From Denny: OK, I've been hearing about the popularity of "bacon blogs" and wondered "is there anything you can't pair well with bacon?" Answer: not much as "the pig" is quite versatile. I see why the pig has so many devotees.

Check out the savory bacon recipes:

Bacon Explosion (BBQ)
Bacon Pie
Bacon Balls (mini-cheese balls)
Bacon Bread
Clams Casino



Bacon Explosion

This is a calorie monster, weighing in at 5000 calories! Read that as "bring your friends" to this BBQ because it reigns as King of BBQ.

Ingredients:

2 pounds thick-cut sliced bacon
1 1/2 pounds Italian sausage, casings removed
3 tablespoons barbecue rub
3/4 cup barbecue sauce

Directions:

Using 10 slices of bacon, weave a square lattice like that on top of a pie: first, place 5 bacon slices side by side on a large sheet of aluminum foil, parallel to one another, sides touching. Place another strip of bacon on one end, perpendicular to the other strips.

Fold first, third and fifth bacon strips back over this new strip, then place another strip next to it, parallel to it. Unfold first, third and fifth strips; fold back second and fourth strips. Repeat with remaining bacon until all 10 strips are tightly woven.

Preheat oven to 225 degrees or light a fire in an outdoor smoker.

Place remaining bacon in a frying pan and cook until crisp. As it cooks, sprinkle bacon weave with 1 tablespoon barbecue rub. Evenly spread sausage on top of bacon lattice, pressing to outer edges.
Crumble fried bacon into bite-size pieces.

Sprinkle on top of sausage. Drizzle with 1/2 cup barbecue sauce and sprinkle with another tablespoon barbecue rub.

Very carefully separate front edge of sausage layer from bacon weave and begin rolling sausage away from you. Bacon weave should stay where it was, flat. Press sausage roll to remove any air pockets and pinch together seams and ends.

Roll sausage toward you, this time with bacon weave, until it is completely wrapped. Turn it so seam faces down. Roll should be about 2 to 3 inches thick. Sprinkle with remaining barbecue rub.

Place roll on a baking sheet in oven or in smoker. Cook until internal temperature reaches 165 degrees on a meat thermometer, about 1 hour for each inch of thickness. When done, glaze roll with more sauce.



Bacon Pie

Ingredients:

12 Bacon slices (crisply cooked, crumbled)
4 Eggs (beaten)
1 cup Shredded Cheese
1 cup Baking Mix
1-1/2 cup Milk
1/8 tsp Ground Black Pepper
1/3 cup Onion (chopped)

Directions:

Preheat oven to 400 degrees F.

Sprinkle cheese, bacon slices and chopped onions on a greased pie plate.

Stir milk, eggs, baking mix and black pepper in a medium bowl with a fork.

Pour this blend into pie plate.

Bake it for about 40-45 minutes.

Bacon pie is ready.



Bacon Balls

Bacon, cream cheese, cheddar cheese and Parmesan cheese and... Miracle Whip mayonnaise??? Yep, and these are awesome tasting! They are basically mini-cheese balls. A shot or two of Louisiana hot sauce would complete this recipe in my not so humble opinion! :)

Ingredients:

1 lb bacon, cooked until crisp, cooled and drained on paper towels
2 (8 ounce) packages cream cheese, softened
1/2 cup Miracle Whip
1/2 cup shredded parmesan cheese
1 cup shredded sharp cheddar cheese
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/2 teaspoon worcestershire sauce (Lea & Perrins brand)

Directions:

Process the bacon in the food processor until finely minced. Set aside.

In a large bowl, beat cream cheese and Miracle Whip with an electric mixer until well mixed.

Beat in the remaining ingredients (except the bacon). Beat in the bacon only until mixed.

Shape into two small cheese balls and wrap each well in plastic wrap. Chill overnight.

Serve with crackers or pita chips.

To serve, you can leave the cheese ball as is, or roll in finely minced parsley, chopped nuts or finely shredded cheese. This keeps well for a few days in the refrigerator.



Bacon Bread

Super simple recipe for a bread, cheese and bacon combination. You might think you had died and gone to heaven. Of course, with this much fat in a recipe you just might go to heaven...

Ingredients:

12 slices bacon, diced
1 (1 pound) loaf frozen bread dough, thawed
2 tablespoons olive or vegetable oil, divided
1 cup shredded mozzarella cheese
1 (1 ounce) package ranch salad dressing mix

Directions:

In a skillet, cook bacon over medium heat for 5 minutes or until partially cooked; drain on paper towels.

Roll out dough to 1/2-in. thickness; brush with 1 tablespoon of oil. Cut into 1-in. pieces; place in a large bowl. Add the bacon, cheese, dressing mix and remaining oil; toss to coat. Arrange pieces in a 9-in. x 5-in. oval on a greased baking sheet, layering as needed. Cover and let rise in a warm place for 30 minutes or until doubled.

Bake at 350 degrees for 15 minutes. Cover with foil; bake 5-10 minutes longer or until golden brown. Yield: 1 loaf.



Clams Casino

From: Rhode Islands' Narraagansett Pier Casino, originating in the early 1900's. Shellfish and pork marry for one tasty dish.

Ingredients:

24 small clams in the shell
1/4 cup butter, softened
1/4 cup chopped green onion
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped celery
1 tablespoon lemon juice
4 slices bacon, cooked until crisp and crumbled

Directions:

Open clams; remove clams from shell. Wash shells; place each clam in deep half of shell. Discard remaining clam shell halves. Sprinkle clams with a little salt. Blend butter, chopped green onion, chopped bell pepper, chopped celery, lemon juice, and crumbled bacon. Top each clam with a scant tablespoon of the butter and vegetable mixture. Arrange the clams casino shells on a bed or rock salt in a shallow baking pan. Bake at 425° for 10 to 12 minutes. Clams casino recipe serves 8 as appetizer.

*** ALSO: Chef Sandra Lees Easy Frozen Chocolate Cookie Cake

*** THANKS for visiting, come back often, a big shout out to current subscribers - and if you are new to this blog, please subscribe in a reader or by email!

Coca-Cola Glazed Baby Back Ribs

This recipe did not come with a photo. Another version of barbecue baby back ribs: Photo by arnold inuyaki @ flickr. It's difficult to salivate over something you can't see, right? :) First we eat with our eyes...

From Denny: Since this is football season and also home of the LSU Tigers, we just have to run some barbecue recipes for the tail-gating crowd! Besides, you know you live in Baton Rouge, Louisiana when the mayor announces that Halloween trick and treating hours have been moved up an hour from 5 to 7 PM. Why? Because the LSU-Tulane game was scheduled to play at 7 PM. This town eats and sleeps LSU football. The whole world stops when LSU plays football. (OK, I'm a heretic; usually listening from around the corner while I'm posting on my many blogs...)

Like many people from Louisiana we too have lived in Atlanta and enjoyed the restaurant scene there. Restaurants don't last long in Atlanta as the city is fast-paced and moves to food trends. In Louisiana a restaurant can become a favorite with locals and stay in business for a lifetime!

This barbecue recipe is from a now closed restaurant and developed by a local famous chef with yet another restaurant that is doing well. What I like about his recipe is he is working with hot Hungarian paprika, jalapenos and habanero peppers. There are those of us in Louisiana who enjoy a little heat with our barbecue. :)

If you are not accustomed to so much heat just cut it way down: only a slice of habanero pepper for the entire dish (these crazy peppers are on the atomic heat scale!), only half of a jalapeno pepper making sure you don't include any of those fiery seeds or ribs and then cut in half the hot Hungarian paprika. You need these peppers for the flavor but can cut back the heat if need be.

Reminder: Any time you add lemon or lime juice or vinegar to a recipe with spices, especially hot spices like hot paprika, be aware these juices or vinegar are going to intensify the heat and flavors.

From: Chef Tommy Ricci, restaurant Commune in Atlanta, Georgia, (now closed). Thanks to the Atlanta Journal-Constitution for archiving this popular recipe!

Thomas Ricci says: "Slow and low are the keys to great-tasting ribs. If the temperature is too high, you lose the fat rendering into the meat for flavor and moisture and the ribs could become dry and chewy instead of moist and tender."

Hands on time: 20 minutes

Total time: 4 hours and 20 minutes

Serves: 6

Ingredients:
1/3 cup pimenton picante (hot Hungarian paprika found at farmers markets and other specialty markets)
1/3 cup ground ginger
1/4 cup kosher salt
4 pounds baby back ribs (about 4 slabs)
2 tablespoons vegetable oil
1 1/2 yellow onions, finely diced
1 1/2 jalapeno peppers, finely diced
1/2 habanero pepper, finely diced
1 cup brown sugar
1 cup dark molasses
1/2 cup lime juice
1 cup apple cider vinegar
1/2 gallon (2 quarts) Coca-Cola

Instructions:

Preheat a convection oven to 200 degrees or a standard oven to 250 degrees.

In a bowl, combine pimenton picante, ginger and salt. Rub evenly over ribs, just to cover, not to cake. Discard excess rub.
Place ribs in a shallow baking dish or on a baking sheet and bake for 4 hours, until tender. Set aside to cool.

An hour before ribs are ready: In a large pot add oil. Saute onions, jalapenos and habanero until tender, about 5 to 10 minutes. Add sugar and cook until dissolved. Add molasses, lime juice and vinegar. Reduce by 1/3 over medium heat. Add Coke and reduce by half until thickened, but not syrupy, stirring occasionally.

When ribs have cooled, cut into individual ribs. Place ribs in the sauce and glaze to your liking, reducing further if desired. Bathe ribs generously in sauce and serve.

Notes:

Chef Ricci also advises letting the ribs cool briefly before cutting. Cut the ribs upside down because you can follow the bones. He adds, "Make sure to eat that last one on the end that's ours --- the chefs' cut."

Nutrition:

Per serving: 327 calories (percent of calories from fat, 64), 16 grams protein, 14 grams carbohydrates, 1 gram fiber, 23 grams fat, 76 milligrams cholesterol, 389 milligrams sodium.

*** Thanks for visiting and come back often!

3 Recipes: 3-Step Slow Cooker Baby Back Ribs, Sweet Tangy Slaw, Sweet Potato Roasted Garlic Turnovers

From Denny: These recipes are all crowd pleasers for that tailgating, family gathering or any time and are easy for the busy parent now that school is back in session.

All recipes are easy. Ribs can be intimidating and turn out tough if you don't know how. Well, this recipe is a simple one that delivers the taste and tenderness because of the long time spent in the slow cooker! Step one? Cut the ribs in half to fit the slow cooker. Step two? Make a dry rub and sprinkle on to the ribs. Step three? Now pour 18 ounces of your favorite barbecue sauce over the ribs and let them cook for the next four to five hours. Simple to let the slow cooker do all the hard work!

As far as barbecue sauce is concerned do try to avoid those made with high fructose corn syrup (literally passes go and goes straight to producing fat, no kidding!), MSG (brings on migraine headaches in those allergic to it) and excessively high levels of sodium.

You will enjoy the fun of making the Sweet Potato Garlic Turnovers. All you do is mash together cooked sweet potatoes and garlic, then stuff them as a filling into little pastry rounds from the refrigerated section of your grocery store. These were a bit hit even with children!

The slaw has an Asian accent and is so easy to gather together that you can enlist the kids to be kitchen helpers. Try using a reduced fat version of mayonnaise in this recipe.

Enjoy making these simple pleasures sure to please everyone!

3-Step Baby Back Ribs in the Slow Cooker

From: Tracey Koch, food writer at 2theadvocate (they archive all recipes after a week and then charge to view)

Serves: 6

Ingredients:

2 sides baby back pork ribs
1/2 tsp. salt
1/2 tsp. cumin powder
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. ground turmeric
1/2 tsp. chili powder
1 (18-oz.) bottle of your favorite barbecue sauce

Directions:

1. Turn the slow cooker on High and rinse the baby back ribs. Pat them dry and cut them in half to fit into your slow cooker.

2. In a small bowl, combine all of the dry ingredients and sprinkle it over the ribs.

3. Place the seasoned ribs into the slow cooker and pour the sauce over them. Cover and cook on High for 4 to 5 hours or until ribs are tender.

Kitchen helpers: Kids love to eat ribs and these take no time to make. Have your kids mix up the dry ingredients and help season the ribs and put them in the slow cooker.

***

Savory Sweet Potato and Roasted Garlic Turnovers

From: Tracey Koch

Makes: about 30 to 32 turnovers when using a 3-1/2-inch round cutter.

Ingredients:

1 head garlic
2 tbls. olive oil
3 large sweet potatoes (peeled and cut into chunks)
2 tsps. melted butter
2 tsps. salt
1/2 tsp. cumin powder
1/4 tsp. black pepper
1/3 cup milk
2 pkgs. pie dough (in the refrigerator section)

Directions:

1. Preheat the oven to 350 degrees and place the garlic into a piece of foil and drizzle it with the olive oil. Cover up the garlic pod and roast for 30 to 35 minutes or until the garlic is tender. Allow to cool.

2. While the garlic is cooling, bring a large pot of water to a boil and add 1-1/2 teaspoons salt.

3. Add the cut-up sweet potatoes and cook until tender, about 10 minutes.

4. Drain sweet potatoes well and return them to the pot.

5. Squeeze the bulb of roasted garlic out into the drained sweet potatoes and begin mashing them together.

6. Add remaining ingredients and keep mashing until everything is incorporated and the mixture is smooth.

7. On a lightly floured surface, unfold the pie dough and, using a 3-1/2-inch round pastry cutter, cut out circles.

8. Place a couple of teaspoonfulsl of the sweet potato filling on one side of the circle, making sure to leave a little room on the edge to crimp. Fold the unfilled side over to form a crescent shape and crimp the edge with a fork to seal.

9. Put turnovers on a baking sheet and freeze in a single layer until frozen. Once the turnovers are frozen, transfer them into a freezer bag until you are ready to bake them.

10. To bake: Preheat oven to 375 degrees and line a baking sheet with parchment paper. Bake as many turnovers as you need at a time. Bake for 15 to 20 minutes or until golden.

Kitchen helpers: This is a great do-ahead recipe that your kids will have fun making. From mashing the sweet potatoes to squeezing out the roasted garlic and cutting out the dough, there are plenty of steps to keep little hands busy.

***

Sweet and Tangy Slaw

From: Tracey Koch

Serves: 6

Ingredients:

1/2 cup light mayonnaise or spread
1 clove minced garlic
1-1/2 tbls. apple cider vinegar
2 tbls. water
1/2 tsp. ground ginger
Salt and pepper, to taste
1 bag shredded cabbage
1/2 cup chopped green onions
1/2 cup Craisins
1/4 cup roasted sunflower seeds
1/2 cup chow mein noodles

Directions:

1. In a small mixing bowl, combine mayonnaise, garlic, vinegar, water and ginger. Season with salt and pepper. Set aside.

2. In a salad bowl, combine cabbage, green onions and Craisins. Toss with dressing; cover and chill for 30 minutes or so. Just before serving, toss in seeds and chow mein noodles.

Kitchen helpers: This is a fun way to get kids to eat cabbage. They’ll love the Craisins, chow mein noodles and sunflower seeds. Have them mix up the dressing and toss the salad together.

Thanks for visiting, everyone, and have a great weekend!

Easy Key West Ribs From the Slow Cooker

From Denny: Many a person from Louisiana holidays in sunny Florida and we often share recipes since both areas are Southern and boast lots of wonderful seafood. While Texas is known for their awesome barbecued ribs so are a lot of other places in the South, and Florida has their version.

Seems the Pillsbury folks were equally intrigued and created a recipe to show us just how easy it is to make ribs in a slow cooker version. Can cooking good tasting recipes get any easier? :)

Seriously though, as the weather gets colder it sure is wonderful to know you can have a recipe for ribs that does not require use of the oven for hours or the outside grill. A slow cooker version of ribs is just the ticket! This would also be a great recipe to make during football season when you want to tailgate like we do at LSU Tiger games around here. A lot of people go just to enjoy the tailgating atmosphere! This recipe is a real time-saver as you could put it on the night before the game and then drive out in the morning with a ready-made meal to go for your guests.

***

Key West Ribs

From: Pillsbury Doughboy Slow Cooker Recipes

Serves: 4

Ingredients:

2-1/2 lbs. country-style pork loin ribs
1/4 cup finely chopped onion
1/4 cup barbecue sauce (your favorite or homemade)
1 tsp. grated orange peel
1 tsp. grated lime peel
1/2 tsp. salt
1/4 cup orange juice
2 tbls. lime juice

(Note from Denny: I'd also add 2 Tablespoons each of fresh minced garlic and fresh parsley.)

Directions:

1. Place pork ribs in 3-1/2- to 4-quart slow cooker. In small bowl, combine remaining ingredients; mix well. Pour over ribs.

2. Cover; cook on Low setting for 7 to 9 hours. Spoon sauce over ribs.

*** Then I would sqeeze fresh lime juice all over these ribs right before serving to instensify the BBQ flavors. - Denny

Video and Recipe: Learn How to Make Slamming Chicken Wings at Wings Boot Camp

From Denny: This guy is touted as The Wing King and he shares some of his successful - and very easy - recipes with us. Make these favorites for all your friends and family during football season.

Visit msnbc.com for Breaking News, World News, and News about the Economy

Wing King's BBQ Buffalo wings

From: Drew Cerza

Prep time: 15 minutes

Cook time: 15 minutes

INGREDIENTS

• 2 T. butter
• 1 large shallot
• 2 garlic cloves
• Dark beer 2 oz.
• Chili sauce 1 cup
• BBQ sauce 1 cup
• (Stir up for 1 minute)
• Ancho pepper 1 1/2 t.
• Brown sugar 1/2 cup
• Honey 1/2 cup
• Cayenne pepper sauce 4 oz.

DIRECTIONS

Chop up and sauté butter, shallot and garlic cloves. Add dark beer, chili sauce and BBQ sauce — stir up for 1 minute. Add ancho pepper, brown sugar, honey, cayenne pepper sauce — stir for 2 minutes.

As you create the sauce, drop 50 chicken wings (the amount you drop in at one time will depend on the size of your fryer) in your table-top deep fryer.

Once wings are fully cooked, sauce the wings in a large mixing bowl. To plate the wings: Garnish the plate with celery and carrots and serve with a side of blue cheese dressing.
TIPS

Serve with celery and blue cheese dressing. For equally crispy wings: Deep-fry wings at 375° F (High) 10 minutes until cooked and crispy; drain and serve.

***

Original Buffalo Wings

From: Drew Cerza

Makes: 24-30 individual pieces

Prep time: 10 minutes

Cook time: 20 minutes

INGREDIENTS

• 2 1/2 pounds chicken wings
• 1/2 cup hot sauce
• 1/3 cup melted butter or margarine

DIRECTIONS

Split wings at each joint; discard tips. Place wings on rack in foil-lined pan.

Bake 20 minutes at 500° F until fully cooked and crispy, turning halfway.

Combine hot sauce and butter. Dip wings in sauce to coat completely.
TIPS

Serve with celery and blue cheese dressing. For equally crispy wings: Deep-fry wings at 375° F (High) 10 minutes until cooked and crispy; drain and serve.

Video: Making the Best Burger from the 21 Clubs Famous Chef

From Denny: It's still summer and Labor Day weekend is coming up quickly! Take some tips from this famous chef at the 21 Club about their famous burgers. And invite me over to your place, pahleez! :)

Visit msnbc.com for Breaking News, World News, and News about the Economy

Recipe: Easy Oven Barbecued Baby Back Ribs

Image by maggiephotos via Flickr

From Denny: Who doesn't want easy? Who doesn't like ribs? This recipe was put out by a local charity in their cookbook and published in our local newspaper back in 2006. It's still an easy recipe! :) This is one of those recipes you could marinate and cook the first three hours on Sunday afternoon while you snooze for your nap and bake the last half hour on Monday when you get home from work. Or better yet, marinate on Saturday, cook extra on Sunday, warm it up in the oven on Monday and an extra day of the work week. Yeah, now we're talking!

Oven Barbecued Ribs

From: "The View From Our Kitchen" by the Baton Rouge Eye Bank Auxiliary

Serves: 6 to 8

Ingredients:

3 or 4 spans of baby back ribs

Lea & Perrins Worcestershire Sauce

Kitchen Bouquet

Meat tenderizer, unseasoned

garlic powder (not garlic salt)

Tony Chachere's Original (Cajun) Seasoning

black pepper

Sauce:

1 stick butter or margarine, melted

1/2 onion, chopped

2 ribs celery, chopped

3/4 cup brown sugar

1 (36 ounce) bottle ketchup

1 Tablespoon Lea & Perrins Worcestershire Sauce

1 Tablespoon minced garlic

5 dashes Tabasco sauce


Directions:

1. Using a brush, coat the meaty sides of the ribs with Worcestershire and Kitchen Bouquet. After coating, liberally sprinkle with meat tenderizer, garlic powder, Tony's Seasoning and black pepper.

2. Cover tightly and store in refrigerator until ready to cook. This can be done a day or two in advance of cooking.

3. To make sauce, saute onion and celery in melted butter until soft. Add brown sugar and stir until blended. Add ketchup, Lea & Perrins, garlic and Tabasco and stir well.

4. Cook on medium heat until bubbly, stirring frequently. Reduce heat to low, cover pot and cook for 2 hours stirring frequently. Sauce will thicken and turn darker. It may be stored in airtight container in refrigerator for a couple of weeks.

5. When ready to cook, preheat oven to 350 degrees F. Using a pan/pans with a rack, cook marinated ribs, covered for 2 hours. After 2 hours, remove from oven, drain juice and remove rack/racks.

6. Liberally brush on barbecue sauce, cover and lower heat to 300 degrees F. Cook for 1 more hour. Turn oven off, uncover ribs and allow to sit in the warm oven for 30 minutes before serving. Serve with warm barbecue sauce to spoon over the ribs if desired.



Barbecue, barbecue ribs, oven barbecue, Cook, Home, Lea & Perrins, Tony Chachere, Barbecue sauce, Garlic, Pork ribs

Recipe: Boston Butt Braised in Coke

Another version of Boston Butt - Image by leshoward via Flickr

From Denny: This is one of those super easy slow-cooking recipes people just love, both for the ease of cooking and it's a crowd pleaser. That and I'm getting hungry just loading this recipe into the online editor! :) (Shameless, I know...)

People in Louisiana love to cook with soft drinks, usually it's Dr. Pepper or Coke, used for meats that smoke or slow-cooking like this in the oven or a slow cooker. Dr. Pepper is a popular favorite when it's Thanksgiving time to smoke a turkey for 12 hours. There is something about the dark syrup soft drinks that makes magic for meat dishes. It could be the high fructose corn syrup that tenderizes the meat and sweetens the taste. Whatever it is the taste is divine! The ultimate is cooking a dish that is low maintenance in labor and is a big hit at the table. Works for me!

Boston Butt Braised in Coke

From: John Kessler, published in Atlanta Journal-Constitution

Serves: 6-8

Note from John: The biggest investment in this delicious dish is time. To prepare a Boston butt for dinner, you'll have to start soon after lunch. You need only sear in oil, put in a pot with a little liquid in the bottom, cover it tightly and let it simmer for hours, turning every now and then. This recipe is similar to one I published once before but much, much better. That can of Coke — a new addition — does strange wonders for the flavor.

Hands on time: 14 minutes
Total time: 4 hours and 15 minutes

Ingredients:

4 pounds boneless pork shoulder or Boston butt

Salt and pepper

1 Tablespoon cooking oil

1 medium onion, peeled, halved and sliced thinly

1 (12-ounce) bottle or can of Coke

1/4 cup soy sauce

1 ounce fresh ginger, scrubbed and cut into thick coins

2 pieces star anise

1 green onion, thinly sliced, for garnish


Directions:


Trim thick fat from the pork and season with salt and pepper. Heat oil in a Dutch oven with a heavy fitted lid, and brown meat on all sides, finally turning so the fat side is down. Spoon out any excess grease.

Fry onion in bottom of pot until it wilts, then add the Coke and soy sauce, scraping the bottom of the pot to loosen any browned bits. Add the ginger and star anise. Bring to a simmer and cover.

Braise meat until very tender, about 4 to 4 1/2 hours, turning occasionally. Remove meat to a heated serving platter. Collect braising liquid in a measuring cup and spoon off fat. Press juice and soft onion through a strainer over meat, and discard the spices that collect in the strainer. Garnish with green onion.

Notes: To make the meal, serve with rice, noodles or potatoes

Nutrition:
Per serving (based on 6, using boneless pork shoulder): 298 calories (percent of calories from fat, 40), 34 grams protein, 9 grams carbohydrates, 1 gram fiber, 13 grams fat (4 grams saturated), 110 milligrams cholesterol, 829 milligrams sodium.

Recipe: Fast Easy Barbecue Bacon Chicken Breast

From Denny: How many times have we all wished for a wonderful meal in just minutes from ingredients already in the house? I've made this same recipe many times and loved it both for its simplicity, ease of making and speed to the table.

Barbecue Bacon Chicken Breast

From: Jeanne Besser

Note from Jeanne Besser: Crystal Ellis of Marietta writes, "Here's a great-tasting easy main dish created from my refrigerator. Kids love it!" This is truly a meal most of us can cull from our reserves, but that still makes a substantial dinner. I added the step of crisping the bacon under the broiler, but if you like softer bacon, you could skip this.

Total time: 30 minutes
Serves: 4

Ingredients:

1 (1 1/2-pound) package boneless, skinless chicken breasts

4 strips thin bacon, cut in half

9 ounces ( 1/2 bottle) honey barbecue sauce (or your favorite flavor)

1 cup shredded cheddar cheese


Directions:

Preheat the oven to 350 degrees. Line a 9-by-13-inch baking dish with foil. Sprinkle chicken breasts with pepper to taste. Place 2 bacon strip halves horizontally to cover chicken breasts. Top with barbecue sauce and fold foil over to make a packet. Bake for 20 minutes, or until chicken is just done. Increase heat to broil. Open foil and broil until bacon crisps, 1 to 2 minutes. Top with cheese. Put back in oven and cook 1 to 2 minutes, or until cheese melts.

Nutrition:

Per serving: 420 calories (percent of calories from fat, 34), 43 grams protein, 26 grams carbohydrates, no fiber, 16 grams fat, 128 milligrams cholesterol, 952 milligrams sodium.



Barbecue sauce, easy recipe, quick recipe, kid friendly recipes, Cook, Cheese, Home, Cheddar cheese, Barbecue, Bacon, Chicken

Recipes: 3 BBQ Sauces, Pulled Pork and Coleslaw

Image via Wikipedia

Pulled Pork over white rice, add some sauteed seasoned chopped bell peppers and onions and this is how I like pulled pork! - Image via Wikipedia

From Denny: Mmmmm.... Barbecue is one of those out of this world experiences we call comfort food. Our national "piggy" board always has recipes for us to enjoy. The Pork Board (proper name) featured two recipes for pulled pork sandwiches.

North Carolina (and South Carolina too) is known for its pulled pork and long, long, long, very long slow smoked cooking of the piggy meat. That's the secret, they say, to success with pulled pork. Otherwise, if you are impatient and don't cook the meat long enough, you end up with a tough product. How long do the experts tell us we should cook the meat? They are talking at least two days. That's how it gets infused with that awesome smokey flavor over a wood fire.

You can take the shortcut of cooking your piggy roast in a slow cooker though you won't achieve that intense smokey flavor that can only be achieved from a wood fire. However, the piggy roast will be moist, tender, and very flavorful when you add any of the following wonderful BBQ sauces. Whichever method you use, if you don't think it's tender enough then send it back to the cooker and cook longer to the level you like.

North Carolina-Style Pulled Pork Sandwiches

From: National Pork Board

Serves: 18

Ingredients:

1 pork butt, Boston butt or un-trimmed end-cut pork shoulder roast, about 7 to 9 pounds

5 to 7 cups hickory wood chips, soaked in water for 30 minutes

Kosher salt and freshly ground black pepper

Olive oil

3/4 cup Lexington-Style Vinegar Barbecue Sauce (recipe follows)

North Carolina Coleslaw (recipe follows)

18 hamburger buns


Directions:

1. Prepare a charcoal or gas grill for indirect cooking.

2. Remove pork from wrapper. Do not trim any excess fat off the meat; this fat will naturally baste the meat during the long cooking time. Brush pork with a thin coating of olive oil. Season with salt and pepper and place on tray until ready to cook.

3. Before placing the meat on the grill, add soaked wood chips. Place pork in center of the cooking grate with fat-side up. Cook slowly for 4 to 5 hours or until instant-read meat thermometer inserted in the middle of the pork registers 190 to 200 degrees and the meat is very tender and falling apart. If there is a bone in the meat, it should come out smooth and clean. There is no need to turn meat during the cooking time.

4. Let meat rest for 20 minutes or until cool enough to handle. Using a sturdy fork and a knife, pull meat apart and discard fat. Set aside any crispy bits of fat that have been completely rendered and look almost burned. After the meat is completely shredded, chop the reserved crispy bits and mix them into the warm pork.

5. Mix with enough Lexingston-Style Vinegar Barbecue Sauce to moisten. Serve on a white hamburger bun and top with North Carolina Coleslaw.


No Stress Barbecue Pork Sandwiches

From: Carma Rogers with the National Pork Board
Serves: 10 to 12


Ingredients:

4 to 5 pounds boneless pork butt (or pork shoulder roast)

1 (14-1/2 ounces) can beef broth

1/2 to 3/4 teaspoon liquid smoke

1/3 cup hot pepper sauce

1/3 cup Worcestershire sauce

10 to 12 sandwich buns


Sauce:

1/2 cup ketchup

1/2 cup molasses

1/4 cup Worcestershire sauce

1/4 cup yellow mustard

2 Tablespoons hot pepper sauce


Directions:

1. Put pork in bottom of a large slow cooker. Mix broth, liquid smoke, pepper sauce and Worcestershire; pour over meat.

2. Cover and cook on High for 5 hours (or 8 to 10 hours on Low) until pork is very tender.

3. Meanwhile, for sauce, combine all ingredients in large saucepan; set aside.

4. Place pork on cutting board; reserve 1/2 cup of cooking liquid from pork. Coarsely chop pork; combine with reserved cooking liquid and sauce in saucepan; heat over medium heat until warm.

5. Spoon pork onto sandwich buns to serve.


Now for the easy to make sauces:


Lexington-Style Vinegar Barbecue Sauce

From: National Pork Board

Makes: about 2 cups


Ingredients:

2 cups cider vinegar

1 Tablespoon kosher salt

1 Tablespoon ground white pepper

1/2 to 1 Tablespoon red pepper flakes (the more flakes, the hotter the sauce)

2 Tablespoons white sugar

1/4 cup brown sugar

1/2 teaspoon black pepper

1/2 cup ketchup

Directions:

Mix all ingredients together and let sit for at least 10 minutes to indefinitely in the refrigerator. The longer the it sits, the hotter it gets. Store covered in the refrigerator.

Click here to purchase: It's All American Food: The Best Recipes for More Than 400 New American Classics by David Rosengarten

South Carolina Mustard Barbecue Sauce

From: “It’s All American Food” by David Rosengarten

Makes: about 4 cups


Ingredients:

1 Tablespoon butter

1 cup apple cider vinegar

3/4 cup French’s mustard

1 Tablespoon ketchup

1/2 cup light brown sugar

1 Tablespoon molasses

1 Tablespoon Worcestershire sauce

1/8 tsp. cayenne

1-1/2 cups cooking liquid from pork shoulder

Salt and pepper, to taste

Directions:

1. Combine the butter, vinegar, mustard, ketchup, brown sugar, molasses, Worcestershire, cayenne and the cooking liquid in a small saucepan over medium-low heat.

2. Cook 3 minutes, stirring frequently with a wire whisk. Season to taste with salt and pepper. Serve immediately.


Eastern North Carolina Vinegar Barbecue Sauce

From: “It’s All American Food” by David Rosengarten

Makes: about 2 cups


Ingredients:

1/2 cup apple cider vinegar

1/3 cup white vinegar

2 Tablespoons light brown sugar

2 teaspoons salt

1/2 teaspoon hot red pepper flakes

1 cup cooking liquid from pork

Directions:

1. Combine all ingredients in a small saucepan over medium-low heat.

2. Cook the mixture for 3 minutes, stirring frequently with a wire whisk.

3. Use or serve sauce immediately.



North Carolina Coleslaw

From: National Pork Board
Serves: 18


Ingredients:

Lexington-Style Vinegar Barbecue Sauce

1 large head of cabbage, chopped

Directions:

Mix barbecue sauce into chopped cabbage until well mixed and not quite wet. Refrigerate until ready to serve.

Have a great weekend, everyone! Thanks for visiting! Guess you had better get started on this pulled pork is you want to eat by Sunday noon... :)


Barbecue, Pulled pork, coleslaw, Cook, North Carolina, Food, Meat, BBQ sauce recipes, Fresh Every Day: More Great Recipes from Foster's Market