Georgia Barbecue Sauce
Georgia Barbecue Sauce
Ingredients:-
- 1 1/2 c. Catsup
- 1 c. Cider vinegar
- 1/3 c. Vegetable oil
- 1/3 c. Worcestershire sauce
- 1/2 c. Brown sugar; firmly packed
- 3 Tbs. Prepared yellow mustard
- 2 Or 3 cloves Garlic; minced
- 1 Lemon; cut in halves.
Directions:-
In a saucepan, combine catsup, vinegar, oil, Worcestershire sauce, brown sugar, mustard, and garlic. Squeeze lemon juice into sauce and add 1 lemon half shell. Heat slowly for about 10 minutes. Sauce does not have to reach the boil, but heating blends flavor. Use sparingly as a basting sauce for fresh pork, ham, ribs, or chicken. Heat additional sauce and serve as a table sauce. Makes about 3 cups.
Grilled Ribeye Steak with Guinness Marinade
Grilled Ribeye Steak with Guinness Marinade
Ingredients:-
- 1 each Ribeye steak (12 ounce)
- 2 each garlic cloves
- 1 Tsp. shallots
- 1 Tbs. Vidalia onion
- 1/4 Tsp. Tarragon, fresh
- 1/4 Tsp. parsley
- 1 Tsp. Worcestershire sauce
- 1 Tsp. Dijon mustard
- 4 ounces Guinness Stout Beer, room temperature
- 1 ounce Tamari soy sauce
- 1/8 Tsp. black pepper, coarsely grind
- 1/8 Tsp. salt.
Directions:-
Finely chop garlic, shallot and onion and place in a small bowl. Finely chop parsley and tarragon and add to the bowl. Add the Worcestershire sauce, Dijon mustard, Guinness beer, Tamari and seasonings then mix well to combine. Let stand for 30 minutes to blend flavors.
Place the ribeye in the marinade and make sure it is well coated. Cover the bowl and place in the refrigerator for 30 minutes or overnight if being used for a picnic entree the following day.
Pre-heat the grill and then cook the ribeye.
Place the remaining marinade in a small saucepan on the grill and reduce it for one or two minutes until slightly thickened. Add more beer to the marinade at this stage if desired. Pour over the ribeye and serve.
Grilled, Stuffed Pork Tenderloin
Grilled, Stuffed Pork Tenderloin
Ingredients:-
- 2 whole pork tenderloins, cut in half and butterflied
- 1 cup Black Olive Tapanade Charred Yellow Pepper Sauce
- Rub: 1/2 cup Ancho powder
- 1/3 cup olive oil
- 1/3 cup paprika
- 1 Tsp. garlic, raw chopped salt pepper
- Charred Yellow Pepper Sauce: 2 yellow peppers, grilled, seeded and chopped
- 1/3 cup rice wine vinegar
- 6 cloves garlic, roasted
- 1 pinch saffron threads
- 1 Tbs. honey.
Directions:-
In the center of the pork loins put a thin layer of tapenade, roll and season with rub. In a saute pan heat oil, until almost smoking. Sear pork loins on all sides and grill for 3 minutes on each side.
Charred Yellow Pepper Sauce:
Combine all ingredients in a blender and puree until smooth. Season to taste with salt and pepper.
Kraft Barbecue Oven Tender Chicken
Kraft Barbecue Oven Tender Chicken
Ingredients:-
- 1 Broiler-fryer chicken, cut-up (3 to 3 1/2 pounds)
- 1 cn KRAFT Original Barbecue-Sauce (18 oz).
Directions:-
Prep time: 5 minutes.
Cooking time: 1 hour.
Heat oven to 350′F. Place Chicken in 13×9″ baking dish. Pour barbecue sauce over chicken. Bake, uncovered, 1 hour or until chicken is cooked through. Makes 3-4 servings.
Cornish Game Hens (Grilled)
Cornish Game Hens (Grilled)
Ingredients:-
- 2 Cornish game hens (1 to 1-1/2 pounds each)
- 3 Tbs. Olive Oil
- 1/3 c. Lemon juice
- 1 Tbs. Coarsely crushed black-pepper
- 1/2 Tsp. Salt
- 1 Sprig fresh rosemary-(Optional)
- 50 Briquets charcoal (about 3-pounds).
Directions:-
Split the hens lengthwise, rinse and pat dry. In a small bowl, combine olive oil, lemon juice, crushed pepper and salt. Place the hen halves in a plastic bag. Set the bag in a bowl. Pour the marinade over the hens. Cover and refrigerate for several hours or overnight, turning the hens occasionally. When the charcoal briquets are medium hot, arrange them around a drip pan in a covered grill. Just before grilling, add the rosemary sprig to the coals. Remove the hens from the marinade and place them, skin side up, on the grill over the drip pan. Cover the grill and cook the hen halves for 45 minutes or until done, basting occasionally with the marinade. Makes 4 servings.
