YumSugar

Sunday BBQ: Grilled Pork Chops With Sesame Slaw

YumSugar — Sun, 14 Jun 2009 06:00:45 -0700

Healthy yet hearty, quick-cooking but also succulent, pork chops are perfect for a lazy Sunday evening, and fit right into your Summer schedule when grilled and served alongside a crispy, Asian-influenced slaw.

Make fire-roasted pork chops that are tender enough to taste like a million bucks, but won't cost you anything close to that. Look for bone-in pork chops at the store to get added flavor and value. Check out tonight's dinner when you read more.

Grilled Pork Chops With Cabbage and Sesame Slaw
From Real Simple

Ingredients

4 8-ounce bone-in pork chops (about 1 inch thick)
kosher salt and pepper
1/4 cup orange juice
2 tablespoons extra-virgin olive oil
2 tablespoons rice vinegar
2 teaspoons sesame seeds
1 tablespoon honey
1 small head Napa or green cabbage, thinly sliced (about 6 cups)
1 cup fresh cilantro leaves

Directions

Heat grill to medium-high. Season the pork with 3/4 teaspoon salt and 1/2 teaspoon pepper. Grill until cooked through, 6 to 7 minutes per side.
Meanwhile, in a large bowl, combine the orange juice, oil, vinegar, sesame seeds, honey, and 3⁄4 teaspoon salt. Add the cabbage and cilantro and toss to combine. Serve with the pork chops.

Serves 4.

Print recipe with images | without images

Chili Dogs Two Ways - Beginner and Expert

YumSugar — Wed, 20 May 2009 03:30:20 -0700

Corn dogs may not hit the spot for everyone, but how can one resist a warm, smoky chili dog, especially around Memorial Day? Gather up a group of your favorite friends and dress up some dogs. Throw together a 15-minute chili topping, or take the time to make your own chili and homemade coleslaw. You can choose either way when you read more.

Beginner Chili Dogs
From Tyler Florence

Ingredients

1/4 cup extra-virgin olive oil
1 medium onion, chopped
1 pound lean ground beef
1 cup ketchup
1 teaspoon chili powder
1 tablespoon prepared yellow mustard
Kosher salt and freshly ground pepper
4 all beef hot dogs, about 1/2 pound
4 hot dog rolls
1/2 cup shredded Cheddar

Directions

Make the chili: Heat a skillet over medium flame and add 2 tablespoons of olive oil. When the oil gets hazy, add the onion and cook, stirring, until they are soft and translucent, about 5 minutes. Add the ground beef, breaking it up with the back of a spoon, and cook until nicely browned, about 10 minutes. Stir in the ketchup, chili powder, and mustard; simmer for 15 minutes until thick; season with salt and pepper.
While the chili is cooking, place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep the hot dogs from sticking.
Parboil the dogs first before grilling: bring a pot of water to a boil and cook the hot dogs for about 5 minutes.
Remove from the water and grill the hot dogs just long enough to give them grill marks.
Brush the insides of the rolls with the remaining oil and place them face down on the grill until toasty. To serve, top each hot dog with the chili and some Cheddar cheese.

Serves 4.

Print recipe with images | without images

Expert Chili Dogs
From The Martha Stewart Show

Ingredients

Real-Deal Chili:
2 slices bacon, cut crosswise into 1/4-inch pieces
1 onion, coarsely chopped
3 cloves garlic, chopped (1 1/2 tablespoons)
2 tablespoons paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/2 teaspoon cayenne pepper
1 1/4 teaspoons salt
1/2 teaspoon pepper
2 pounds ground beef chuck
3 cups water
2 tablespoons fine cornmeal, or masa harina
1 1/2 tablespoons cider, or other vinegar
Classic Creamy Coleslaw:
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
1 tablespoon freshly squeezed lemon juice
1 tablespoon sugar
1 teaspoon coarse salt
1/2 cup mayonnaise
1/4 cup sour cream
1 small green cabbage, (about 1 3/4 pounds), finely shredded
2 medium carrots, cut into 1/8-inch-thick matchsticks or coarsely grated
1 small onion, coarsely grated (optional)
For assemblage:
6 all-beef hot dogs
6 hot dog buns
Mustard, for serving
Chopped white onion, for serving

Directions

Make Real-Deal Chili: In a Dutch oven, cook bacon over medium heat until just beginning to brown, about 4 minutes. Add onion and garlic, and cook for 30 seconds. Add paprika, cumin, oregano, cayenne, salt, pepper, and ground beef. Cook, stirring occasionally, and breaking up the meat with the side of the spoon, until the beef is cooked through, about 10 minutes.
Stir in water, cornmeal, and vinegar, and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until liquid thickens, about 20 minutes. It may be necessary to add a little water to thin the chili.
Make Classic Creamy Coleslaw: Whisk together mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl. Refrigerate dressing, covered, until ready to use, or up to 2 days.
Put cabbage, carrots, and onion (if desired) in a large bowl. Pour in dressing, and toss thoroughly. Refrigerate, covered, until slaw begins to soften, 1 to 2 hours. If not using immediately, refrigerate, covered, up to 2 days. Just before serving, toss coleslaw again.
Preheat griddle to medium heat. Fill a medium saucepan three-quarters full of water; bring to a boil. Add hot dogs, reduce heat to simmer, and cook until hot dogs are plump and heated through, about 6 minutes
Using tongs, transfer hot dogs to griddle. Open buns and place interior-side down on griddle. Cook hot dogs and buns until lightly browned.
Serve hot dogs in buns with mustard, coleslaw, chili, and onions.

Serves 6.

Print recipe with images | without images

Come Party With Me: Hoedown - Menu

partysugar — Tue, 30 Sep 2008 11:15:18 -0700

At a barn shindig, serve a hearty meal with plenty of napkins to mop up the finger-licking good eats.

Start the meal off with a spicy appetizer in the form of shrimp with barbecue seasonings. Slow-cooked beef brisket is a savory, smoky, and scrumptious entree. It's also the perfect cut of meat to affordably feed a crowd.

Classic cowboy sides - barbecue "baked beans" and crisp apple coleslaw - round out the mouthwatering menu. To look at these recipes, read more.

Shrimp with Barbecue Spices
From Food and Wine

Ingredients

1 1/2 tablespoons sweet Pimentón de la Vera (Spanish smoked paprika)
1 tablespoon ancho chile powder
1 tablespoon light brown sugar
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 garlic cloves, coarsely chopped
2 pounds large shrimp, deveined but not shelled
1/2 cup vegetable oil
2 tablespoons unsalted butter
4 scallions, thinly sliced

Directions

In a large bowl, mix the paprika with the ancho chile powder, brown sugar, cumin, salt, pepper, and garlic. Add the shrimp and toss to coat in the spices.
Heat 1/4 cup of the oil in 2 large skillets until shimmering. Add the shrimp to the skillets and cook over moderately high heat, stirring occasionally, until curled and white throughout, about 4 minutes.
Add half of the butter and scallions to each skillet and swirl them in. Transfer the shrimp to a platter and serve.

Serves 6.

Print recipe with images | without images

Smoked Beef Brisket
From Pat and Gina Neely

Ingredients

1 1/2 cups paprika
3/4 cup sugar
3 tablespoons onion powder
3 tablespoons garlic salt
1 tablespoons celery salt
1 tablespoons black pepper
1 tablespoon lemon pepper
1 teaspoon mustard powder
1 teaspoon cayenne
1/2 teaspoon dried thyme
1 trimmed brisket, about 5 to 6 pounds

Directions

In a bowl combine all the dry ingredients and blend well.
Trim the brisket, leaving about 1/4-inch of fat. Season the brisket with about 1/4-cup of the rub. You don't want such a thick crust that the smoke won't penetrate the meat. Let the brisket marinate overnight in the refrigerator.
Preheat your grill to 250°F using charcoal and hickory.
Using indirect heat, cook the brisket for 3 1/2 hours and flip. Cook another 3 1/2 hours, cooking for a total of 7 hours. (About 1 1/2 hours per pound.) The brisket should cook to an internal temperature of 185 degrees F.
Rest for 10 minutes on a cutting board before slicing. Slice brisket against the grain.

Serve 6-10.

Print recipe with images | without images

Barbecue "Baked" Beans
From Martha Stewart

Ingredients

1 pound dried navy beans, or great Northern beans
4 ounces salt pork, or thick-cut bacon
1 large onion, cut into 1/4-inch dice (about 1 1/4 cups)
1 clove garlic, minced
3 cups tomato juice
1/4 cup tomato paste
3 tablespoons unsulfured molasses
3/4 cup packed dark-brown sugar
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons prepared yellow or Dijon mustard
3/4 teaspoon ground turmeric
10 dashes hot sauce, such as Tabasco
Coarse salt and freshly ground pepper

Directions

Put beans in a large bowl; cover with cold water by 2 inches. Loosely cover beans with plastic wrap, and let soak at room temperature 7 to 10 hours.
Drain beans; transfer to a large saucepan. Cover with cold water by 2 inches. Bring to a boil. Reduce heat to medium-low; simmer, covered, until beans are very tender, about 1 hour. Drain beans, reserving cooking liquid; set beans and liquid aside.
If using salt pork, trim meat from the rind, and cut meat into 1/4-inch dice. Score rind with a knife. If using bacon, cut into 1/4-inch dice. Transfer salt pork (meat and rind) or bacon to a large Dutch oven or stockpot.
Cook over medium heat, stirring occasionally, until fat is rendered and meat is browned and cooked through, 8 to 10 minutes.
Transfer meat to a large bowl using a slotted spoon, leaving rind and rendered fat in the Dutch oven. Add onion and garlic to the Dutch oven. Cook, stirring occasionally, until onion is translucent, 4 to 5 minutes.
Stir in tomato juice, tomato paste, molasses, sugar, vinegar, Worcestershire sauce, mustard, turmeric, hot sauce, 1 teaspoon salt, the beans, and 4 cups reserved cooking liquid. Bring to a boil.
Reduce heat. Cover, and cook at a bare simmer, stirring occasionally, until slightly thickened, about 1 hour.
Uncover, and cook, stirring occasionally, until thickened, about 2 hours and 45 minutes.
Season with salt and pepper. If not serving immediately, let cool completely, and refrigerate in an airtight container, up to 2 days. Reheat beans over medium-low heat before serving.

Makes about 7 cups.

Print recipe with images | without images

Apple Cowboy Slaw
From Better Homes and Gardens

Ingredients

1/3 cup mayonnaise
2 tablespoons cider vinegar or malt vinegar
2 tablespoons sugar
2 teaspoons coarse-grain brown mustard
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 cups coarsely shredded cabbage
2 medium tart red and/or green apples, cored and chopped
3 large dill pickles, chopped (1 cup)
1/2 cup green or red seedless grapes, halved
1/4 cup chopped onion

Directions

In a small bowl stir together the mayonnaise, vinegar, sugar, mustard, salt, and pepper.
In a large bowl combine the cabbage, apples, pickles, grapes, and onion.
Add the mayonnaise mixture to the cabbage mixture; toss to coat. Cover and chill in the refrigerator for 2 to 6 hours before serving. Stir before serving.

Serves 6 to 8.

Print recipe with images | without images

Fast & Easy Dinner: Beef and Cabbage Wraps

partysugar — Tue, 02 Sep 2008 06:45:25 -0700

If BBQ gurus Pat and Gina Neely were to make a Mexican burrito, it would probably look a lot like this dish. The filling is a simple mixture of ground beef, onion, corn, and bottled barbecue sauce. Instead of a salsa or guacamole topping, a heaping spoonful of crunchy coleslaw is placed atop the meat.

Although cheese isn't on the ingredient list, a sprinkling of cheddar cheese is a welcome addition. To look at the recipe, read more.

Beef and Cabbage Wraps
From Better Homes and Gardens magazine

Ingredients

8 8-inch flour tortillas
12 oz. lean ground beef
1/2 cup chopped onion (1 medium)
1 cup frozen or fresh whole corn kernels
1/2 to 2/3 cup bottled barbecue sauce
2 cups packaged shredded cabbage with carrot (coleslaw mix)

Directions

Wrap tortillas tightly in foil; place on baking sheet. Heat in 350 degrees F oven 10 minutes or until heated through.
Meanwhile, in large skillet cook beef and onion until beef is brown and onion is tender. Drain. Stir in corn and 1/3 cup barbecue sauce. Cook and stir until heated through.
To serve, spread one side of tortillas with some of the remaining barbecue sauce. Spoon about 1/2 cup filling on each tortilla. Add shredded cabbage mix. Roll to make wraps.

Makes 4 wraps.

Print recipe with images | without images

Reader Recipe: Grilled Asian Flank Steak With Slaw

YumSugar — Tue, 15 Jul 2008 15:00:37 -0700

Doesn't this Asian flank steak with slaw look delicious? FinnLover posted it in the Dinner Challenge group on TeamSugar.

The recipe reminds me of an updated steak salad. Rather than using lettuce, it calls for shredded Napa cabbage, making for the perfect side of slaw.

To see the recipe (FinnLover modified one from Epicurious) plus her detailed instructions and photos, read more.

Submitted by TeamSugar member FinnLover

Dinner Challenge #5 - Grilled Asian Flank Steak with Sweet Slaw
Slightly modified from epicurious.com (Bon Appétit, June 2008)

These recipes were so good! As always though, I wasn't able to follow the recipe. I added sesame oil, orange juice, lime juice and honey to the marinade. I think it would have been a bit too salty without those extra ingredients. I'm not a big soy sauce fan. For the salad, I added some orange, lime juice, coriander, red peppers, and cashews.
I also made some Chinese fried rice to serve with the steak. For dessert, we had some fresh berries with homemade whipped cream and shortbread cookies.

Ingredients

(Makes 4 servings)

1/4 cup soy sauce
4 tablespoons vegetable oil
1 tablespoon sesame oil
5 teaspoons minced peeled fresh ginger, divided
1 garlic clove, pressed
1 green onion, finely chopped
3 tablespoons honey
juice of a lime
1/4 cup orange juice

1 1 1/2-pound flank steak

2 tablespoons sugar
3 tablespoons seasoned rice vinegar
1/4 cup orange juice
2 red jalapeños, thinly sliced into rounds
5 cups thinly sliced Napa cabbage (about 9 ounces)
1 red pepper, thinly sliced
1/2 cup cashews, chopped
3/4 cup chopped green onions, divided
1/4 chopped coriander

Directions
Prepare barbecue (medium heat). Mix soy sauce, oil, honey, lime juice, green onions, 3 teaspoons ginger, and garlic in resealable plastic bag. Add flank steak and seal bag; turn to coat. Let stand at room temperature 30 minutes.

Stir sugar, orange juice and vinegar in small saucepan over medium heat until sugar dissolves; remove from heat. Add jalapeños and remaining 2 teaspoons ginger. Place cabbage, red peppers, cashews, cilantro and 1/2 cup green onions in medium bowl.

Pour vinegar mixture over and toss to coat. Season with salt and pepper. Let stand while grilling steak, tossing occasionally. Drizzle a tiny bit of sesame oil before serving.

Grill steak until cooked to desired doneness, about 5 minutes per side for medium-rare. Transfer to work surface. Let rest 10 minutes. Slice steak thinly against grain. Sprinkle 1/4 cup green onions over slaw.

Since it's the 4th of July today, I made a dessert with patriotic colors! (I'm not American, but I do love my neighbors)

Print recipe with images | without images

Fast & Easy Dinner: Asian Chicken and Cabbage

partysugar — Tue, 15 Jan 2008 06:01:18 -0800

Pre-made salad mixes and bagged greens are wonderful time savers when it comes to making quick, middle of the week meals. Season packaged coleslaw with sesame oil pairs with broiled chicken for tonight's dinner. The chicken is glazed with a mixture of hoisin, garlic, and ginger, making for a moist and flavorful meal. The coleslaw adds a nice, cooling crunch to the sweetness of the chicken. To take a look at the recipe, read more.

Asian Chicken and Cabbage
From Cooking Light

2 tablespoons hoisin sauce
1 teaspoon bottled minced garlic
1 teaspoon bottled ground fresh ginger (such as Spice World)
4 (4-ounce) skinless, boneless chicken breast halves
Cooking spray
1 teaspoon vegetable oil
1/2 cup chopped onion
4 cups packaged coleslaw
1 teaspoon dark sesame oil
1/2 teaspoon salt
1/2 teaspoon black pepper

Preheat broiler.
Combine first 3 ingredients; spread evenly over both sides of chicken. Place chicken on a broiler pan coated with cooking spray; broil 6 minutes on each side or until done.
While chicken cooks, heat vegetable oil in a large skillet over medium-high heat. Add onion; saute 2 minutes.
Add coleslaw; saute 1 minute or until coleslaw begins to wilt.
Place coleslaw mixture in a medium bowl. Add sesame oil, salt, and pepper, tossing to coat.
Serve coleslaw mixture with chicken.

Serves 4 (serving size: 1 chicken breast half and 1/2 cup coleslaw mixture).

Nutritional Information: CALORIES 189(16% from fat); FAT 4.3g (sat 0.7g,mono 1.1g,poly 1.6g); PROTEIN 27.8g; CHOLESTEROL 66mg; CALCIUM 52mg; SODIUM 505mg; FIBER 2.1g; IRON 1.4mg; CARBOHYDRATE 9.5g

Print recipe with images | without images

Fast & Easy Dinner: Fusion Coleslaw

partysugar — Thu, 19 Jul 2007 08:57:31 -0700

Jam packed with vibrant flavors and textured ingredients, this coleslaw is more like an entree salad than a side dish or sandwich topper. The rich bits of green and red cabbage blended with shreds of orange carrots create a colorful feast for the eyes. Honey roasted peanuts add a sweet crunch and the dressing - a blend of ginger, rice vinegar, and chili sauce - adds a tangy bite. Serve sliced ripe pineapple or mango on the side and you have yourself a meal that is fast, vegetarian friendly, and delicious. For a taste of fusion, read more

Fusion Coleslaw
From The Nest
Image Source

2 cups shredded red cabbage (1/4-inch shreds)
1 cup shredded of Napa cabbage (1/4-inch shreds)
2 large carrots, coarsely grated
1/3 cup thin strips of scallion greens (from about 6 scallions)
1 jalapeno pepper, cut into slivers
3 tablespoons toasted sesame oil
3 tablespoons unseasoned rice vinegar
1 tablespoon sugar
1/2 teaspoon Asian chile garlic sauce, or more to taste
1 tablespoon finely grated peeled fresh ginger
Salt (optional)
1/2 cup honey-roasted peanuts
1/2 cup raisins
2 tablespoons sesame seeds, toasted

Place the red cabbage, Napa cabbage, carrots, scallion greens, and jalapeno in a large bowl. Stir to combine.
Place the sesame oil, vinegar, sugar, chile sauce, and ginger in a glass jar and seal the lid tightly. Shake the jar vigorously to combine. Taste for seasoning, adding salt and/or more chile garlic sauce as needed.
Pour the dressing over the cabbage mixture and toss to combine. Add the peanuts and raisins and toss again. Serve the coleslaw chilled, garnished with the sesame seeds.

Serves 6.

Print recipe with images | without images

Move Over Cabbage, Jicama Takes Coleslaw

YumSugar — Mon, 06 Jul 2009 16:00:41 -0700

Every Fourth of July, I make the ultimate burger. This year I slathered my burger with homemade mustard and ketchup and covered it with a crunchy jicama slaw. If you are not keen on coleslaw as a condiment, it's also a refreshing and crunchy side dish for hot Summer days. A complex slaw, this recipe doesn't exclusively use jicama, but combines radishes, carrots, bell peppers, and cucumbers in a sweet and spicy dressing. Although it's simple, it does take time to prepare - many of the vegetables are grated. It goes fast with one person grating and another chopping, so get someone to help you out (like I did!). To make this colorful and crisp Summer slaw, keep reading.

Come Together With Cat Cora's Barbecued Beans

partysugar — Tue, 29 Sep 2009 12:50:30 -0700

To coincide with Hunger Action Month, Macy's has launched a new campaign, entitled Come Together, that urges people to host a dinner party. However, when guests ask the inevitable, "what should I bring?" the answer is nothing. The money that guests would spend on the requisite bottle of wine should be donated to the cause. Although Macy's has created a special website where you can make and send invites and put together a menu, we've partnered with Iron Chef Cat Cora to bring you an exclusive party idea! Cat's menu consists of barbecue classics like brisket sandwiches and coleslaw, so I recommend inviting a big group of people over on a Sunday for a football-viewing party. Cheer on your favorite team while enjoying a delicious, informal meal. To get you started, we've got Cat's variation of baked beans. She combines three types of beans with barbecue sauce and a touch of cinnamon. The resulting beans are my new favorite: they're slightly sweet and depending on the sauce you use, sticky and spicy. The addition of garbanzo beans is genius. To use Cat's recipe to host a Come Together party, read more.

Barbecued Pit Beans
From Cat Cora

Ingredients

2 (15 1/2-ounce) cans chickpeas
2 (15 1/2-ounce) cans kidney beans
2 (15 1/2-ounce) cans pinto beans
2 cups good-quality barbecue sauce, without a smoky flavor
1 teaspoon ground cinnamon
2 scallions, white and tender green parts, thinly sliced

Directions

In a saucepan, combine all of the beans, including their liquid, and the barbecue sauce. Place over medium heat, and stir until the mixture comes to a simmer.
Add the cinnamon and simmer, uncovered, for about 30 minutes, or until the liquid has reduced to a sauce consistency.
Remove from the heat and spoon the beans into a warmed serving bowl. Garnish with the scallions and serve immediately.

Serves 8.

Print recipe with images | without images

View 5 Photos ›

Must-Read: BBQ Bash

partysugar — Wed, 15 Jul 2009 08:00:59 -0700

Last year I received a copy of BBQ Bash: The Be-All, End-All Party Guide, from Barefoot to Black Tie ($16.95) by Karen Adler and Judith Fertig. I quickly flipped through the pages, but since it was October, I stored it on the book shelf.

Then two weeks ago I was sitting on my couch, looked up, and swore BBQ Bash jumped out at me. I scooped it up and started reading. To find out why I couldn't put this book down - even on the bus - read more.

Pros:

It's written by two females, the BBQ Queens, so instead of taking a stereotypical manly point of view, the tone offers a refreshing anyone-can-do-it attitude.
Filled with hundreds of mouthwatering recipes, helpful tips, party plans, interesting lists (example: 15 different flavored butters), general information on grilling, smoking, and barbecuing.
To the authors, barbecue is a 24/seven, 365-day-a-year thing - meaning there is something for everyone.
The party plans are festive and fun. They include such themes as A Black-Tie Barbecue, Home For the Holidays Barbecue, and A Cozy Dinner a Deux.
There're plenty of cocktail recipes, too.

Cons:

Lack of photos. There's a small color photo spread in the center of the book that features 14 images. Other than that, the book is photo-free.
Some of the recipes call for specialty ingredients like artisanal prosciutto, peppadews, and tarragon vinegar.
Other recipes are uncreative and rely on store-made products. A salmon recipe is little more than salmon fillets marinated in Italian dressing and Seafood Magic rub.
There's no index or list of the drink recipes making them hard to find.

Recipes: Each recipe is followed up with helpful pointers: to "deck it out" (make the dish seem more formal), to "take it easy" (simplify the recipe), to "change it up" (meat, herb, and cheese substitutions), and to "raise a glass" (alcoholic beverage pairing suggestions). Here are some that caught my eye:

Rioja-style grilled pork tenderloin tapas
Limoncello spritzers
Big Easy grilled beef tenderloin, Zinfandel-glazed baby back ribs with a kiss of smoke
Blue cheese coleslaw
Grilled Winter-greens with warm cranberry port-vinaigrette
Grilled chocolate crostini
Dulce de leche sauce

Imagery: As mentioned above, there are only 14 color photos. The rest of the book is filled with curvy illustrations.

Overall: If you do a lot of outdoor entertaining and don't mind a cookbook without images, this book is perfect for you!

View 7 Photos ›