Summer 2013

What's Inside ~

- baby back ribs w/whiskey bbq sauce

- grilled hot dogs three ways

- grilled burgers three ways

- cedar planked salmon

- classic summer fruit tart

- and much more

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What's Inside This Issue

Our summer issue features a time-tested Father's Day favorite, baby back ribs as well as cool summer salads, cedar planked salmon, fabulous homemade toppings for a hot dog and hamburger cookout and a classic summer fruit tart complete with French pastry cream and a crisp, buttery crust.

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Features

Homemade Father's Day Gift & Printables
Smoky BBQ Rub Recipe and Printable Gift Tags and BBQ Sauce Recipe Cards

Recipes

Summer Berry Sangria • Cedar Planked Salmon • Summer Fruit Tart
Balsamic-Glazed Portobello Burgers • Lemon-Herb Quinoa Salad • and more

read online now  • get printable recipes

• Ingredients:
• 1 lb carrots, finely shredded
• 2 tablespoons olive oil
• 2 tablespoons vegetable oil
• 2 tablespoons lemon juice
• 1 tablespoon Colman's Prepared Mustard
• 1 tablespoon honey
• Salt and freshly ground black pepper
• 2 tablespoons parsley

Makes 6 to 8 servings

• Ingredients:
• 1 lb green beans, ends trimmed
• 3 tablespoons extra-virgin olive oil
• 1-1/2 tablespoons white wine vinegar
• 1 teaspoon Dijon-style mustard
• 1 medium shallot, thinly sliced
• 1 tablespoon fresh tarragon leaves, roughly chopped

Whisk the olive oil, white wine vinegar and mustard together in the bottom of a large mixing bowl. Add the shallots, tarragon and green beans and toss to combine. Cover and set aside for about an hour, tossing the mixture every so often to blend the flavors.

Makes 6 servings

• Ingredients:
• 1-1/2 cups quinoa
• 2-3/4 cups water
• 1/2 teaspoon salt
• Freshly ground black pepper
• 2 cloves garlic, very finely chopped
• 1/3 cup extra-virgin olive oil
• 2 teaspoons freshly squeezed lemon juice
• Zest of 1/2 lemon
• 2 tablespoons parsley, chopped
• 2 scallions, thinly sliced
• 1 tablespoon fresh chives, chopped

Bring the water to a boil in a 2-quart saucepan and add the salt. Stir in the quinoa, cover and reduce the heat to medium. Cook, stirring occasionally, until the quinoa is tender and the water has been absorbed, about 12 minutes. Quinoa turns translucent when fully cooked.

Remove from the heat, fluff with a fork and season to taste with salt and pepper. Stir in the garlic, transfer the quinoa to a serving bowl and set aside to cool to room temperature.

Whisk together the olive oil, lemon juice and lemon zest in a small bowl. Add to the quinoa along with the parsley, scallions and chives. Combine well, taste and adjust the seasoning as needed.

Makes 6 servings

• Ingredients:
• 1-3/4 to 2 lbs salmon fillets (1-inch thick), skin removed
• 3 tablespoons brown sugar
• 1-1/2 teaspoons salt
• 3/4 teaspoon freshly ground black pepper
• Olive oil
• 2 cedar grilling planks (6 x 15 x 3/8" thick)

Preheat a gas or charcoal grill to medium heat (about 375°F).

Combine the brown sugar, salt and black pepper in a small bowl. Cut the salmon fillets into 6 equal portions and arrange them with the side where the skin was removed facing up. Rub a bit of olive oil over the surface of the salmon, then sprinkle with half of the brown sugar mixture. Using the back of a spoon, rub it into the salmon so it adheres well. Turn and season the other side with the brown sugar mixture - no need to oil.

Drain the cedar planks and blot dry. Place them on the grill and heat them for 3 minutes. Using tongs, flip the planks over so the hot side is facing up. Place the salmon, oiled side down, on the planks and cover the grill. Cook for 8 to 12 minutes, just until the fish is cooked through. Allow to rest on the plank for 3 to 5 minutes before serving.

Makes 6 servings

• Ingredients:
• 6 ears fresh sweet corn, husks and silk removed
• 1 pint grape (or cherry) tomatoes, halved lengthwise
• Salt and freshly ground black pepper
• 2 to 3 tablespoons chives, chopped

While the corn cooks, place the tomatoes in a bowl, season to taste with salt and pepper and set aside.

Remove the corn from the pan and set aside to cool. Once the corn is cool enough to handle, cut the kernels from the cob and transfer them to a serving bowl. Season to taste with salt and pepper, then, using a slotted spoon, add the tomatoes to the corn and discard the remaining liquid. Stir in the chives and serve.

Makes 6 servings

• Ingredients:
• 3 racks baby back ribs (about 7-1/2 pounds)
• 2 teaspoons smoked paprika
• 4 tablespoons sweet paprika
• 1 tablespoon salt
• 3 tablespoons brown sugar
• 2 teaspoons dry mustard
• 1 teaspoon black pepper
• 1 tablespoon garlic powder
• 2 teaspoons onion powder
• 1 batch Whiskey BBQ Sauce (see below)

Combine the smoked paprika, sweet paprika, salt, brown sugar, dry mustard, black pepper, garlic powder and onion powder in a small bowl.

Sprinkle about 2/3 of the rub mixture over the meaty side of the ribs and rub into the meat with your fingertips. Turn the ribs over and repeat with the remaining rub.

Arrange the ribs on the prepared pans and cover tightly with foil. Bake until tender, 1-1/2 to 2-1/2 hours, depending on the thickness of the meat. When the ribs are done, juices should run clear and the meat will pull away from the bone easily with a fork.

Preheat a gas or charcoal grill to medium heat (about 375°F) and oil the grates. Brush the ribs with the barbecue sauce and place them on the grill. Cook until nicely browned, turning the racks over frequently and brushing with sauce each time, 8 to 10 minutes total.

Note: You may want to cut the racks in half prior to grilling to make turning them easier - long racks can be somewhat unwieldy. For easy cleanup, you can also grill the ribs on oiled, heavy-duty aluminum foil. They will still brown nicely; just increase the cooking time by a minute or two.

To serve, cut the racks between the bones to make individual ribs and pass the remaining barbecue sauce at the table.

Makes 6 to 8 servings

Whiskey Barbecue Sauce

Preparation:
Combine the Jack Daniel's, ketchup, brown sugar, molasses, Worcestershire sauce, vinegar, garlic and mustard in a small saucepan and bring to a boil. Reduce the heat to medium and simmer, stirring frequently, until the sauce has thickened to the consistency of ketchup, 8 to 10 minutes. Set aside until read to serve.

Makes about 1-1/4 cups

• Ingredients:
• 1 loaf Italian or other crusty bread
• 1/4 lb (1 stick) butter
• 3 cloves garlic, pressed

Cut the bread into thick slices (about 1/2-inch) and arrange on a platter or tray. Brush both sides lightly with the butter-garlic mixture. Toast to desired doneness on a medium-hot grill and serve immediately, or wrap in foil and keep warm in a 200°F oven.

Makes 8 to 10 servings

• Ingredients:
• 4 lbs waxy potatoes (red or new potatoes), peeled and left whole
• 1 cup celery, chopped
• 1 cup sweet onion, chopped
• 3/4 cup mayonnaise
• 1 cup sour cream
• 1/4 cup milk
• 2 tablespoons white wine vinegar
• 2 tablespoons yellow mustard
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1/4 teaspoon white pepper
• 1/4 cup fresh parsley, chopped

Whisk together the mayonnaise, sour cream, milk, vinegar, yellow mustard, salt, onion powder, white pepper and parsley in a small bowl.

Once the potatoes are cool enough to handle, cut them into 1-inch chunks and place them in a large mixing bowl. Add the celery, onion and mayonnaise mixture and combine thoroughly. Set aside for 15 minutes to allow the flavors to blend, then season to taste with salt and pepper. Cover and refrigerate until well chilled, 4 hours.

Makes 8 to 10 servings

Tip: Your potato salad will be more flavorful if you season and dress the potatoes while they're still warm.

• Ingredients:
• 8 cups cabbage, thinly sliced
• 2 medium carrots, shredded
• 1/4 cup vegetable oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon mayonnaise
• 1/2 teaspoon fresh garlic, very finely chopped
• 1/4 cup onion, very finely chopped
• 2 teaspoons sugar
• 1/2 teaspoon salt
• Freshly ground black pepper

Makes 6 to 8 servings

• Ingredients:
• 2 cans small white beans, drained and thoroughly rinsed
• 3 strips bacon, cut into 1/2-inch pieces
• 1/2 cup onion, chopped
• 1 clove garlic, very finely chopped
• 1 cup barbecue sauce (store bought or homemade)
• 2 tablespoons sugar
• 2 tablespoons apple cider vinegar

Add the barbecue sauce, sugar and apple cider vinegar and continue cooking, stirring constantly, until the sugar has dissolved, 2 to 3 minutes. Stir in the beans and combine well. Continue cooking over medium-low heat, stirring often, for 10 to 12 minutes. Transfer to a bowl and serve.

Makes 6 to 8 servings

Note: This dish can be made ahead and, instead of cooking the beans on top of the stove, you can bake them in a 325°F oven until heated through, 30 to 40 minutes.

The sweetness of pineapple and honey and the spice of sriracha makes this Hawaiian-inspired topping a unique change of pace for a backyard BBQ.

Makes about 1-1/2 cups (tops 6 hot dogs)

The Reuben Dog

A quick kraut and 1000 Island topping gives hot dogs the classic flavors of a reuben sandwich.

Preparation:
Remove the core from the cabbage and slice it as thinly as possible. A mandoline works well for this.

Melt the butter in a large skillet over medium heat. Add the cabbage, season with salt and sauté until soft, 5 to 6 minutes. Add the vinegar and sugar and continue cooking, stirring frequently, until all the liquid has evaporated, 3 to 4 minutes longer. Transfer to a serving bowl and refrigerate until ready to use.

In a separate bowl, combine the mayonnaise, chili sauce and dill relish. Cover and refrigerate until ready to use.

Makes enough to top 6 hot dogs

The Salsa Dog

This light tomato salsa topping is a refreshing alternative to the more traditional ketchup and mustard combination.

Preparation:
Combine the tomatoes, garlic, jalapeño, cilantro and lime juice in a small bowl. Season to taste with salt and pepper, cover and refrigerate for at least 1 hour to allow the flavors to develop. Drain well before transferring to a serving bowl.

Makes about 1-1/2 cups (tops 6 hot dogs)

• Ingredients:
• 1/2 orange, sliced
• 1/2 lemon, sliced
• 1 cup strawberries, quartered
• 1 cup raspberries
• 1 bottle medium-bodied, dry red wine (Pinot Noir, Merlot)
• 1/2 cup triple sec
• 1/2 cup orange juice
• Orange and/or lemon wheels for garnish

Makes 6 to 8 servings

• Ingredients:
• 6 portobello mushrooms
• 1/2 cup balsamic vinegar
• 2 tablespoons vegetable oil
• 2 large sweet onions, thinly sliced
• Salt and freshly ground black pepper
• Pinch of sugar
• 6 ounces crumbled blue cheese
• 6 soft sandwich rolls

Place the balsamic vinegar in a small saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer, stirring occasionally, until the vinegar is reduced by half, 5 to 6 minutes. Remove from the heat and set aside to cool for 10 minutes. Use about half of the reduction to brush the tops of the mushrooms, then set them aside while you make the caramelized onions.

Separate the onions into rounds. Heat the oil in a large skillet over medium-low heat. Add the onions, cover the pan and cook for 12 to 15 minutes, stirring 3 or 4 times during the process. Remove the cover, raise the heat to medium and add 1/2 teaspoon salt and a pinch of sugar. Continue cooking, uncovered, for 20 to 30 minutes, stirring frequently and loosening any browned bits that may accumulate on the bottom of the pan. If the onions are sticking to the pan, try adding a little water, one or two tablespoons at a time. The onions should turn a deep golden brown color and have an almost marmalade-like consistency.

Preheat a gas or charcoal grill to a medium temperature (about 400°F). Oil the grates, add the mushrooms, gill side up, and grill for 3 minutes, then turn them over, brush with the rest of the balsamic reduction and grill until tender, 3 to 4 minutes longer. Transfer to sandwich rolls and top with caramelized onions and blue cheese. Serve immediately.

Makes 6 servings

• Ingredients:
• 4 strips bacon, cut into 1/2-inch pieces
• 1 tablespoon vegetable oil
• 2 large sweet onions, thinly sliced
• Salt and freshly ground black pepper
• 1/2 cup barbecue sauce
• 4 hamburgers (1/4 lb each)
• 4 hamburger rolls

Separate the onions into rounds, add them to the pan, cover and cook for 12 to 15 minutes, stirring 3 or 4 times during the process. Remove the cover, raise the heat to medium and season with salt and pepper. Continue cooking, uncovered, for 15 to 20 minutes, stirring frequently and loosening any browned bits that may accumulate on the bottom of the pan. Add the barbecue sauce, bacon and a little water if needed, reduce the heat to medium-low and continue cooking, stirring occasionally, for an additional 5 to 10 minutes.

Top cooked burgers with the onion mixture and serve.

Makes 4 servings