Kansas City Barbecue Factory Chicken Baste
Author, Elie, tells us that this chicken barbecue baste is also good for smoking a whole hog.
3 to 5 split frying chickens
1 cup barbecue rub or seasoned salt
1 gallon apple cider vinegar
1 cup of black pepper
1/4 cup cayenne pepper
Garlic salt to taste
Sprinkle chickens lightly with rub or seasoned salt. Place chicken, bone side down, directly over the coals in a pit. Cook the chicken 2 1/2 to 3 hours at 225° to 250° turning after 1 1/2 hours and basting continuously with a mixture of the other ingredients.
(The vinegar will seal the skin, keeping the juices inside.)
Serves: 6 - 12, depending on number of chickens
Thursday, November 22, 2007
Grilled Oysters
Garlic Butter
1/4 lb. butter
1 large head garlic
Juice of one lemon
Oysters
60 medium oysters, scrubbed
1 pound bacon
1/4 pound garlic butter
6 bunches scallions, sliced thin, whites only
Parmesan cheese
Louisiana hot sauce
Cut the root end off the garlic and slice the head in half crosswise, exposing all the cloves. Melt the butter slowly in a small saucepan and add the garlic. Simmer slowly for at least 15 minutes, or until the butter has a definite garlic flavor. Season to taste with lemon juice and set aside.
Fry bacon till crispy. Drain well and crumble. Soften scallions in pan with some of the garlic butter. Mix drained scallions with the crumbled bacon.
Lay a batch of oysters on grill, flat side down. Cook until the shells begin to open and steam hisses out between the shells, 3 to 5 minutes. Have garlic butter handy.
As each oyster begins to open, remove it from grill with tongs, tipping it up to drain off excess water. Carefully cut meat loose from shell, place in larger half-shell and return to grill. Top oysters with either bacon/scallion mix topped with cheese, or with garlic butter.
Oysters are ready when they begin to shrink noticeably and cheese is bubbly. Top with a drop or two of Louisiana hot sauce and enjoy!
Serves: 8 - 10
Garlic Butter
1/4 lb. butter
1 large head garlic
Juice of one lemon
Oysters
60 medium oysters, scrubbed
1 pound bacon
1/4 pound garlic butter
6 bunches scallions, sliced thin, whites only
Parmesan cheese
Louisiana hot sauce
Cut the root end off the garlic and slice the head in half crosswise, exposing all the cloves. Melt the butter slowly in a small saucepan and add the garlic. Simmer slowly for at least 15 minutes, or until the butter has a definite garlic flavor. Season to taste with lemon juice and set aside.
Fry bacon till crispy. Drain well and crumble. Soften scallions in pan with some of the garlic butter. Mix drained scallions with the crumbled bacon.
Lay a batch of oysters on grill, flat side down. Cook until the shells begin to open and steam hisses out between the shells, 3 to 5 minutes. Have garlic butter handy.
As each oyster begins to open, remove it from grill with tongs, tipping it up to drain off excess water. Carefully cut meat loose from shell, place in larger half-shell and return to grill. Top oysters with either bacon/scallion mix topped with cheese, or with garlic butter.
Oysters are ready when they begin to shrink noticeably and cheese is bubbly. Top with a drop or two of Louisiana hot sauce and enjoy!
Serves: 8 - 10
Sunday, November 18, 2007
Apple Barbecue Sauce
1/2 cup apple jelly
1-8 ounce can tomato sauce
1/4 cup sweet rice wine vinegar
2 tablespoons light brown sugar
2 tablespoons apple juice
1 teaspoon grated fresh ginger
1 teaspoon Louisiana hot sauce
1/2-teaspoon sea salt
Place all of the ingredients in a small saucepan; bring to a boil, stirring until smooth. Reduce heat, and simmer, stirring occasionally for 20 to 25 minutes. Cool.
Makes 1 1/2 cups
1/2 cup apple jelly
1-8 ounce can tomato sauce
1/4 cup sweet rice wine vinegar
2 tablespoons light brown sugar
2 tablespoons apple juice
1 teaspoon grated fresh ginger
1 teaspoon Louisiana hot sauce
1/2-teaspoon sea salt
Place all of the ingredients in a small saucepan; bring to a boil, stirring until smooth. Reduce heat, and simmer, stirring occasionally for 20 to 25 minutes. Cool.
Makes 1 1/2 cups
Peach Cobbler
2/3 cup plus 2 tablespoons sugar
1 cup self-rising flour
1/2 cup melted butter, divided
1 28-ounce can sliced peaches, drained
Preheat oven to 350 degrees.
Coarsely mix 2/3 cup sugar, flour, and 1/4 cup of melted butter. Sprinkle about 1/3 of this mixture on the bottom of a baking dish. Add peaches. Top peaches with remaining flour mixture. Sprinkle top with the remaining sugar and butter.
Bake 30-40 minutes until brown and bubbly. Serve hot. Ice cream is a good topping.
2/3 cup plus 2 tablespoons sugar
1 cup self-rising flour
1/2 cup melted butter, divided
1 28-ounce can sliced peaches, drained
Preheat oven to 350 degrees.
Coarsely mix 2/3 cup sugar, flour, and 1/4 cup of melted butter. Sprinkle about 1/3 of this mixture on the bottom of a baking dish. Add peaches. Top peaches with remaining flour mixture. Sprinkle top with the remaining sugar and butter.
Bake 30-40 minutes until brown and bubbly. Serve hot. Ice cream is a good topping.
Buttermilk Pie
dough for a one-crust 9-inch pie
1 cup sugar
3 tablespoons flour
3 eggs, beaten
4 tablespoons butter, melted and cooled
1 cup buttermilk
1/2 teaspoon vanilla extract
2 tablespoons lemon juice
1 tablespoon grated lemon zest
½ teaspoon grated nutmeg
Preheat oven to 425 degrees.
Line a pie pan with the dough. Prick the dough with a fork and press a piece of aluminum foil snugly into the pan, covering the dough. Bake 6 minutes. Remove the foil and bake 6 minutes more, until the edges of the crust turn pale brown.
Remove the pan from the oven and cool.
Mix together the sugar and flour. Beat in the eggs, then the melted butter, buttermilk, vanilla extract, lemon juice, and zest.
Pour the filling into the cooled pie shell and bake at 425 degrees 10 minutes. Sprinkle top with nutmeg. Lower the oven temperature to 350 degrees and bake 30 minutes more or until a knife inserted into the pie comes out clean.
Remove the pie from the oven and cool. The center will deflate as the pie cools. Leftover pie can be refrigerated.
dough for a one-crust 9-inch pie
1 cup sugar
3 tablespoons flour
3 eggs, beaten
4 tablespoons butter, melted and cooled
1 cup buttermilk
1/2 teaspoon vanilla extract
2 tablespoons lemon juice
1 tablespoon grated lemon zest
½ teaspoon grated nutmeg
Preheat oven to 425 degrees.
Line a pie pan with the dough. Prick the dough with a fork and press a piece of aluminum foil snugly into the pan, covering the dough. Bake 6 minutes. Remove the foil and bake 6 minutes more, until the edges of the crust turn pale brown.
Remove the pan from the oven and cool.
Mix together the sugar and flour. Beat in the eggs, then the melted butter, buttermilk, vanilla extract, lemon juice, and zest.
Pour the filling into the cooled pie shell and bake at 425 degrees 10 minutes. Sprinkle top with nutmeg. Lower the oven temperature to 350 degrees and bake 30 minutes more or until a knife inserted into the pie comes out clean.
Remove the pie from the oven and cool. The center will deflate as the pie cools. Leftover pie can be refrigerated.
Bread Pudding
4 eggs
1-3/4 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 stick butter, softened
4 cups milk
8-10 leftover biscuits or 1/2 loaf toasted white bread
3/4 cup raisins
Preheat the oven to 350 degrees.
In a large mixing bowl, beat the eggs until frothy. Add sugar, vanilla, cinnamon, and nutmeg. Beat well. Add butter and milk. Beat well.
Coarsely crumble the biscuits or bread and add that to the mixture. Mix well, but do not beat. Pur it into an ungreased 13x9x2-inch pan.
Bake 40-45 minutes until brown.
Serve warm. Top with ice cream.
4 eggs
1-3/4 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 stick butter, softened
4 cups milk
8-10 leftover biscuits or 1/2 loaf toasted white bread
3/4 cup raisins
Preheat the oven to 350 degrees.
In a large mixing bowl, beat the eggs until frothy. Add sugar, vanilla, cinnamon, and nutmeg. Beat well. Add butter and milk. Beat well.
Coarsely crumble the biscuits or bread and add that to the mixture. Mix well, but do not beat. Pur it into an ungreased 13x9x2-inch pan.
Bake 40-45 minutes until brown.
Serve warm. Top with ice cream.
Banana Pudding
6 tablespoons flour
8 tablespoons sugar
dash of salt
2 eggs, beaten
4 cups milk
vanilla wafer cookies
4-5 bananas, sliced
1 9-ounce container of whipped topping (or, if you must, whipped cream!)
In a saucepan, combine the flour, sugar, salt, and eggs. Add the milk a little at a time, stirring until smooth. Cook over medium heat, stirring continuously, until thickened. Cool thoroughly.
Line the bottom of a casserole dish with vanilla wafers, then bananas. Repeat until dish is 2/3 full. Cover with pudding. Cool. Top with whipped topping.
Refrigerate any leftovers.
6 tablespoons flour
8 tablespoons sugar
dash of salt
2 eggs, beaten
4 cups milk
vanilla wafer cookies
4-5 bananas, sliced
1 9-ounce container of whipped topping (or, if you must, whipped cream!)
In a saucepan, combine the flour, sugar, salt, and eggs. Add the milk a little at a time, stirring until smooth. Cook over medium heat, stirring continuously, until thickened. Cool thoroughly.
Line the bottom of a casserole dish with vanilla wafers, then bananas. Repeat until dish is 2/3 full. Cover with pudding. Cool. Top with whipped topping.
Refrigerate any leftovers.
Horseradish Pickles
1 32-ounce jar kosher dill pickle halves (about four large pickles), with brine
1/2 cup prepared horseradish
1 teaspoon ground cayenne pepper
Pour the brine from the pickle jar into a large bowl. Mix the horseradish and cayenne pepper into the brine.
Cut the pickles into large bite-size pieces and reimmerse them in the brine.
Cover and refrigerate several hours or overnight.
1 32-ounce jar kosher dill pickle halves (about four large pickles), with brine
1/2 cup prepared horseradish
1 teaspoon ground cayenne pepper
Pour the brine from the pickle jar into a large bowl. Mix the horseradish and cayenne pepper into the brine.
Cut the pickles into large bite-size pieces and reimmerse them in the brine.
Cover and refrigerate several hours or overnight.
Garlic Mashed Potatoes
6 large Idaho Russet potatoes, peeled
8 cloves garlic, peeled
6 cups chicken stock
1/4 pound (1 stick) butter
1 cup heavy cream
1 teaspoon granulated garlic, or to taste
Salt and white pepper
In a medium stock pot, combine the peeled potatoes, the peeled garlic, and enough chicken stock to float the potatoes 2 inches off the bottom of the pot.
Bring to a low boil for 40 minutes or until you can easily separate the potato with a fork.
Strain off the liquid, add the butter, and granulated garlic.
Mash the potatoes, adding the heavy cream until the mixture reaches the desired consistency. Salt and white pepper to taste.
Makes 6 servings.
6 large Idaho Russet potatoes, peeled
8 cloves garlic, peeled
6 cups chicken stock
1/4 pound (1 stick) butter
1 cup heavy cream
1 teaspoon granulated garlic, or to taste
Salt and white pepper
In a medium stock pot, combine the peeled potatoes, the peeled garlic, and enough chicken stock to float the potatoes 2 inches off the bottom of the pot.
Bring to a low boil for 40 minutes or until you can easily separate the potato with a fork.
Strain off the liquid, add the butter, and granulated garlic.
Mash the potatoes, adding the heavy cream until the mixture reaches the desired consistency. Salt and white pepper to taste.
Makes 6 servings.
Old Fashion Fried Okra
1 pound fresh okra
2 cups vegetable oil
1 cup buttermilk
1 egg
2 cups all-purpose flour
1 teaspoon salt
Wash and trim the okra and slice it into 1/2-inch pieces.
Heat the vegetable oil in a deep fryer or skillet to 350 degrees.
Mix the buttermilk and egg.
Mix the flour and salt.
Dip the okra pieces in the buttermilk wash, then in the flour.
Deep-fry the okra until it is golden brown, about 3 minutes.
Lift the okra from the oil with a slotted spoon. Drain on paper towels and serve immediately.
1 pound fresh okra
2 cups vegetable oil
1 cup buttermilk
1 egg
2 cups all-purpose flour
1 teaspoon salt
Wash and trim the okra and slice it into 1/2-inch pieces.
Heat the vegetable oil in a deep fryer or skillet to 350 degrees.
Mix the buttermilk and egg.
Mix the flour and salt.
Dip the okra pieces in the buttermilk wash, then in the flour.
Deep-fry the okra until it is golden brown, about 3 minutes.
Lift the okra from the oil with a slotted spoon. Drain on paper towels and serve immediately.
Country Cornbread
1 cup white cornmeal
1 cup white flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1-1/2 cups buttermilk
2 eggs
2 tablespoons sugar
3 tablespoons corn oil
butter for frying
Mix together the cornmeal, flour, baking powder, and salt.
In a separate bowl, add the baking soda to the buttermilk, then beat in the eggs, sugar, and corn oil.
Melt a couple of tablespoons of butter in a heavy skillet over medium high heat.
Combine the wet and dry ingredients, but do not overbeat.
Pour the batter into the hot skillet, using about 1/3 cup to make cakes four inches in diameter.
Cook each cake until it is light brown on its underside, 1 - 2 minutes, then flip and cook it a half minute more.
Add butter to the skillet as you cook more cakes.
Serve them immediately with a pat of butter for each.
1 cup white cornmeal
1 cup white flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1-1/2 cups buttermilk
2 eggs
2 tablespoons sugar
3 tablespoons corn oil
butter for frying
Mix together the cornmeal, flour, baking powder, and salt.
In a separate bowl, add the baking soda to the buttermilk, then beat in the eggs, sugar, and corn oil.
Melt a couple of tablespoons of butter in a heavy skillet over medium high heat.
Combine the wet and dry ingredients, but do not overbeat.
Pour the batter into the hot skillet, using about 1/3 cup to make cakes four inches in diameter.
Cook each cake until it is light brown on its underside, 1 - 2 minutes, then flip and cook it a half minute more.
Add butter to the skillet as you cook more cakes.
Serve them immediately with a pat of butter for each.
Cornbread Biscuits
2 cups self-rising cornmeal
2 teaspoons baking powder
1 teaspoon salt
1/8 teaspoon baking soda
3 tablespoons solid vegetable shortening
1-1/2 cups buttermilk
Preheat oven to 475 degrees.
Sift together the cornmeal, baking powder, salt, and baking soda.
Cut in the shortening until the mixture is like a meal.
Add buttermilk and knead very lightly, only until mixed.
Pour out onto a floured board and roll out to about 1/3-inch thickness.
Use a biscuit cutter to cut biscuits. Gently re-roll the scraps and cut more biscuits from them.
Place biscuits on lightly-greased cookie sheet and bake 12 minutes, until brown and slightly crunchy on the outside.
2 cups self-rising cornmeal
2 teaspoons baking powder
1 teaspoon salt
1/8 teaspoon baking soda
3 tablespoons solid vegetable shortening
1-1/2 cups buttermilk
Preheat oven to 475 degrees.
Sift together the cornmeal, baking powder, salt, and baking soda.
Cut in the shortening until the mixture is like a meal.
Add buttermilk and knead very lightly, only until mixed.
Pour out onto a floured board and roll out to about 1/3-inch thickness.
Use a biscuit cutter to cut biscuits. Gently re-roll the scraps and cut more biscuits from them.
Place biscuits on lightly-greased cookie sheet and bake 12 minutes, until brown and slightly crunchy on the outside.
Corn Pudding
4 eggs, beaten
1 stick melted butter
1 cup heavy cream
1 teaspoon salt
1/3 cup sugar
1/2 cup flour
pinch of cayenne pepper
2 cans creamed corn (do not use unsalted corn)
2 boxes frozen corn niblets, semi-thawed
Preheat oven to 350 degrees.
Mix together all ingredients except both kinds of corn. Gently mix in creamed corn. Add corn niblets, taking care not to crush kernels. Pour into ungreased Pyrex or china baking dish, about 9x13x2 inches.
Bake one hour or until top is golden and custard is set.
4 eggs, beaten
1 stick melted butter
1 cup heavy cream
1 teaspoon salt
1/3 cup sugar
1/2 cup flour
pinch of cayenne pepper
2 cans creamed corn (do not use unsalted corn)
2 boxes frozen corn niblets, semi-thawed
Preheat oven to 350 degrees.
Mix together all ingredients except both kinds of corn. Gently mix in creamed corn. Add corn niblets, taking care not to crush kernels. Pour into ungreased Pyrex or china baking dish, about 9x13x2 inches.
Bake one hour or until top is golden and custard is set.
Buttermilk Biscuits
2 cups self-rising flour
dash of salt
1/2 teaspoon sugar
3 tablespoons shortening
1/2 cup buttermilk
1/2 cup sweet milk
1 tablespoon water
2 tablespoons melted butter
Preheat oven to 475 degrees. Lightly grease a 14x16-inch baking pan.
Sift flour, salt, and sugar together into a mixing bowl. Cut in shortening with two knives or your fingers until the mixture is coarse.
Add the buttermilk, milk, and 1 tablespoon of the butter. Mix lightly until combined, but do not overmix. Pour the mixture out onto a floured surface.
With floured hands, knead the dough two or three times. (If biscuits are to be used for sandwiches, such as ham biscuits or other breakfast sandwiches, knead them a few extra times.)
With floured hands, pat out the dough approximately 1/2 inch thick. Using a floured biscuit cutter or standard-size can, cut out biscuits. Do not twist the cutter when doing this -- press straight down. (You can re-knead the dough scraps, but biscuits from this cutting will be tougher, more suitable for sandwiches.)
Place the biscuits on a baking pan. Bake 10-12 minutes until golden brown. Remove the biscuits from the oven and brush them with the remaining butter. Serve immediately.
2 cups self-rising flour
dash of salt
1/2 teaspoon sugar
3 tablespoons shortening
1/2 cup buttermilk
1/2 cup sweet milk
1 tablespoon water
2 tablespoons melted butter
Preheat oven to 475 degrees. Lightly grease a 14x16-inch baking pan.
Sift flour, salt, and sugar together into a mixing bowl. Cut in shortening with two knives or your fingers until the mixture is coarse.
Add the buttermilk, milk, and 1 tablespoon of the butter. Mix lightly until combined, but do not overmix. Pour the mixture out onto a floured surface.
With floured hands, knead the dough two or three times. (If biscuits are to be used for sandwiches, such as ham biscuits or other breakfast sandwiches, knead them a few extra times.)
With floured hands, pat out the dough approximately 1/2 inch thick. Using a floured biscuit cutter or standard-size can, cut out biscuits. Do not twist the cutter when doing this -- press straight down. (You can re-knead the dough scraps, but biscuits from this cutting will be tougher, more suitable for sandwiches.)
Place the biscuits on a baking pan. Bake 10-12 minutes until golden brown. Remove the biscuits from the oven and brush them with the remaining butter. Serve immediately.
Saturday, November 17, 2007
Banana Pudding
2 cups of milk
1/3 cup of sugar
3 tablespoons of corn starch
1 egg
1 tablespoon of butter
1 teaspoon of vanilla
4 bananas, 3 of them cut into thin slices crosswise
24 chocolate cookies (my chocolate cookie recipe is here. Or you can use any other cookie you like.)
Place 1 of the bananas on a parchment-paper lined sheet, and roast in the oven at 400 degrees for fifteen minutes or until skin blackens.
Remove roasted banana from skin and lightly mash with a fork. Set aside.
Place the milk, sugar and cornstarch in a saucepan, mix well with a whisk, and heat on medium, continuously stirring.
When liquid comes to a boil, let it boil for 30 seconds, add the mashed banana, and then turn down the heat to low and continue to stir until mixture is thick.
Beat the egg in a separate dish with a couple of tablespoons of pudding, and then incorporate egg mixture into pudding.
Mix in the vanilla and butter.
Remove pudding from heat.
You can either make individual pudding cups or one big pudding dish, but here’s the general procedure for assembly: layer some of the sliced bananas and cookies in a dish, and then pour some pudding over bananas and cookies until dish is half full.
Repeat layers and then stick some of the cookies on top in a decorative flourish.
Serves four.
2 cups of milk
1/3 cup of sugar
3 tablespoons of corn starch
1 egg
1 tablespoon of butter
1 teaspoon of vanilla
4 bananas, 3 of them cut into thin slices crosswise
24 chocolate cookies (my chocolate cookie recipe is here. Or you can use any other cookie you like.)
Place 1 of the bananas on a parchment-paper lined sheet, and roast in the oven at 400 degrees for fifteen minutes or until skin blackens.
Remove roasted banana from skin and lightly mash with a fork. Set aside.
Place the milk, sugar and cornstarch in a saucepan, mix well with a whisk, and heat on medium, continuously stirring.
When liquid comes to a boil, let it boil for 30 seconds, add the mashed banana, and then turn down the heat to low and continue to stir until mixture is thick.
Beat the egg in a separate dish with a couple of tablespoons of pudding, and then incorporate egg mixture into pudding.
Mix in the vanilla and butter.
Remove pudding from heat.
You can either make individual pudding cups or one big pudding dish, but here’s the general procedure for assembly: layer some of the sliced bananas and cookies in a dish, and then pour some pudding over bananas and cookies until dish is half full.
Repeat layers and then stick some of the cookies on top in a decorative flourish.
Serves four.
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