This sweet custom butter recipe creates a fine balance of country style nuttiness and spreadable goodness. It’s like Nutella without the look and consistency of auto yard mud.
4 ounces of fresh hazelnuts
1/2 cup (1 stick) of unsalted butter
1/4 teaspoon of lemon zest
Bring the butter just to the softening point.
Roast the hazelnuts in a preheated 400 degree oven for 10 minutes. Remove the skin after they cool down a bit. Chop them into small pieces or blend half chopped with half crushed.
In a storage crock or bowl that can be covered tightly, mix the hazelnuts with the butter. Add the lemon zest and store in the fridge.
Goes well with any bread or breakfast style rolls or muffins. Excellent for waiting around a noon time grill.
Carrot soup might not get you all excited as far as side dishes go. This recipe however, delivers a creamy and slightly silky blend that goes well with any meat dish typically served with mashed potatoes.
4 and 1/2 cups of sliced carrots
1 cup of chopped onion
1/4 cup of butter, cut into pats
1 large white potato, peeled and cut into cubes
Two 14-1/2 ounce cans of chicken broth
1 teaspoon freshly ground ginger
1 teaspoon dried rosemary crushed fine
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups of whipping cream
Grab your Dutch oven and saute the onion and the butter until glassy and just tender. Add the sliced carrots, the potato cubes, the broth and the ginger. Cover and cook on medium heat for about 30 minutes. Set off of the heat and allow to cool for 15 minutes.
Carefully pour the soup in small amounts to a food processor or a blender. Process or blend until silky smooth. Pour the blended mixture back into the Dutch oven. Return the heat to low. Stir in cream. Add rosemary, salt and pepper. Cook for about 10 – 20 minutes until well heated.
Serve bowls of this tasty soup on those winter and fall grilling nights instead of mashed potatoes. You will be well rewarded by the happiness of friends and family.
I cannot believe how much I love food cooked in a smoker bag. Chop and toss a medley of veggies in your smoker bag and have one unique flavor for veggies separate from the meat on the grill.
1 cup of mushrooms
1/2 to 1 cup cup minced onions or leave in chop into ring edges
1 cup sliced zucchini. Slice diagonally for greater surface exposure
1 cup of sliced red or bell peppers. Chopped into 1/2 or 2 inch pieces
1 cup of small potato pieces. Grill for 20 minutes or boil until halfway cooked through
2 Tablespoons garlic salt
Toss all of the chopped vegetables in a bowl with to evenly coat each piece with a bit of garlic salt.
Place the medley in a smoker bag and seal. Cook on a hot grill for about 15 minutes until all vegetables are tender. If potatoes are added without pre-cooking add about 5 more minutes.
Jennifer Honeycutt sells smoker bags direct in the U.S. from her company found at Hot Diggity Cajun. Google it!
One cannot complain about the addition of a tasty corn on the cob when added to a plate heaping with grilled chops. Especially if that corn on the cob wafts up with a distinct flavorful aroma of smoked wood.
4 ears of corn
1 Tablespoon butter or margarine
1/2 teaspoon salt
1/4 teaspoon pepper
Prep ears of corn by dehusking and washing. Soak the ears for 20 minutes in cold water. Remove from water and pat dry.
Rub the butter or margarine over the corn. Sprinkle with salt and pepper.
Place the corn in a Smoker Bag, seal it and cook on a hot grill for about 40 minutes.
Toss out a platter of these sweet little cinnamon infused biscuits for a special dessert.
1/2 cup milk
1 teaspoon cinnamon
3/4 cup sugar (granulated)
2 cups sifted all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
3/4 cup buttermilk
1 stick butter, room temperature
1/4 cup vegetable oil
Preheat the oven to 400 degrees Fahrenheit. Mix up flour, baking powder, salt and baking soda in a mixing bowl. Combine ingredients until they are blended. Stir in 1/4 cup vegetable oil. Add buttermilk and stir until blended.
Knead the biscuit dough on a flour coated counter-top until smooth. Roll the dough into a 13 inch by 9 inch rectangle. Grease a nine inch round pie pan.
Spread butter on the top of the dough. Blend the sugar, the cinnamon in a small bowl. Sprinkle on top of the butter topping. Roll up the rectangle like a jelly roll. Pinch the seam into the roll to seal off the end.
Cut the roll into 1 – 1/2 inch long slices. Arrange the slices with the cut side up in the greased pie pan. Bake about 15 to 20 minutes (at 400) until lightly browned. Sprinkle milk over the top of the biscuits and server while still hot.
Whip up your favorite Salsa Picante. Or if you’re just too busy, break out the Pace.
4 salmon steaks (5 to 6 ounces each) or 6 salmon fillets (5 to 6 ounces each)
Juice of 2 limes
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 Tablespoon olive oil
1 cup Salsa Picante
Place the salmon in a shallow glass dish and sprinkle both sides with the lime juice. Add salt and pepper. Cover and marinate at room temperature for 30 minutes or less. If not grilling in 30 minutes, refrigerate for up to 2 hours.
Fire up the grill. Bring the coals to the hottest point. Brush olive oil over the salmon and grill turning once, about 4 to 6 minutes per side, depending on thickness and how close your grill grate is to your coals. Check for good browning, and that the meat is opaque but still juicy in the middle. I like to place a dollop of the Salsa Picante onto the center when serving and ladle a portion along the side.
Attributed to: Racquel Osborne
A flavorful blend of soy sauce and chutney rises from a crisp wing crust. The cool cucumber sauce adorned with coriander is the perfect complement.
2 pounds chicken wings
4 Tablespoons curry powder
4 Tablespoons Major Grey’s chutney, minced
2 Tablespoons fresh lemon juice
3/4 teaspoon salt
1/8 teaspoon cayenne
1 teaspoon soy sauce
CUCUMBER DIPPING SAUCE
1 cup plain yogurt
1 six inch cucumber, chopped fine and seeds removed
1/3 cup minced fresh coriander
1 teaspoon fresh lemon juice
Chop off the wing tips. Cut the wings at the joint. In a large bowl combine curry powder, 2 Tablespoons of the chutney, lemon juice, salt and cayenne. Add the wings and toss to coat evenly. Allow the wings to marinate covered and refrigerated for at least 4 hours. Overnight is best. Toss the wings occasionally.
In a small bowl combine the remaining 2 Tablespoons of chutney and the soy sauce. Remove excess marinade and place the wings skin side up on a hot grill. Grill evenly for about 15 – 20 minutes or until the underside is done. Turn and baste with the sauce. Complete the cooking of the skin side checking if they are cooked through and skin is crispy not charred.
In a serving bowl combine yogurt, cucumber, minced coriander, lemon juice and salt to taste. Serve the cucumber sauce along side the wings and watch them disappear.
This excellent recipe is a basic variation on a favorite south eastern US staple. The yellow mustard BBQ, familiar to South Carolinians who frequent places like Maurice’s Piggy Park and Shealy’s in Lexington.
1 Cup prepared mustard
1/2 Cup vinegar
4 teaspoons Worcestershire sauce
3 large onions, chopped fine
1/4 Cup vegetable oil
1 Cup chicken or beef stock
1/2 Cup brown sugar
or Substitute 1/4 Cup honey
salt and pepper to taste
Cook onions in a medium saucepan until tender, add the above ingredients and simmer on medium to low heat for twenty minutes. Makes about 2 cups.
Goes great on any grilled meat
Attributed to: “Ragtop” Judy
Excellent as a dip or topping for crackers and toasted french bread.
1/2 Cup butter, room temperature
1 – 8 ounce package of cream cheese also at room temperature
1 – 4 ounce package of crumbled blue cheese
2 Tablespoons roasted red pepper, drained, chopped into fine pieces
2 Tablespoons chopped green onions
1/2 teaspoon dry mustard
1/4 teaspoon hot pepper sauce
1/4 teaspoon Worcestershire
Combine all the above ingredients in a bowl suitable for dipping. Beat with a hand mixer at medium speed. Fold over into the bowl to mix evenly.
Cover and refrigerate. Serve this mix slightly chilled with crackers for spreadinf or vegetable strips for dipping
Attributed to: a pacakage of Land O’ Lakes butter
Delicious and delectable in one bowl of soup.
1 Tablespoon butter
One 1 pound bag of classic-cut carrots
3/4 cup chopped onion
3 cups low-sodium chicken broth
1/2 cup orange juice
1 Tablespoon brandy
2 teaspoons chopped fresh tarragon
Melt butter in a heavy large pot over medium heat. Add the carrots and onion; saute until the onion is soft, about 6 minutes. Add the broth. Cover and allow to come to a boil. Reduce the heat, uncover, and simmer until carrots are tender, about 10 minutes.
Working in batches, carefully puree soup in a blender with the center top cap off or the lid slightly open (so the hot soup doesn’t build pressure and fly out and scald you). Puree until smooth. Return to cooking pot. Stir in the orange juice, brandy, and chopped tarragon. Simmer for 5 minutes more. Season with salt and pepper to taste. Serve it hot.