BBQ

This week I am just going to publish some miscellaneous recipes that sound really good to me. The Red Beet Eggs does have a story behind it though: When I was in high-school one of my friend’s mother made “Pickled Egg.” She would make pickled beets and save the juice when the beets where gone and then put in the hard-boiled eggs for a few days. I thought they were the coolest things ever because when you cut into them the “whites” were now pink and really tasted good. I found the recipe for “Red Beet Eggs” in “The Outdoor Cookbook” that I purchased from one of my FHA students quite a few years ago when they were trying to raise money to go to the State FHA Convention. In going through this cookbook I found quite a few recipes that I am definitely going to try this summer.

Red Beet Eggs

2 (1-lb.) can small whole beets
1 c. cider vinegar
1/2 c. sugar
1 t. salt
6 hard-cooked eggs, shelled
Salad greens
Drain beets, reserving liquid. Place beets in 1 1/2 quart jar. Measure reserved liquid; add enough water to measure 1 cup liquid, if needed. Combine beet liquid, vinegar, sugar and salt in a small saucepan; bring to a boil, stirring. Pour over beets; refrigerate, tightly covered, for 24 hours. Remove beets from jar; cover and refrigerate. Place eggs in jar; refrigerate, covered, for 24 hours. Drain eggs; cut in half lengthwise. Slice beets. Arrange beets and eggs in salad greens. Yield: 6 servings

Corn on the Coals

6 ears of corn, unhusked
salt to taste
butter
Soak corn in water for 2 hours. Remove from water; place over hot charcoal. Roast until husks are well browned. Husk; serve with salt and butter.

Barbecued Carrots

8 med. carrots, whole or sliced
1/2 t. garlic salt
1/4 c. minced onion
1/2 c. beef consomme
1/4 c. honey
Place carrots on large sheet of heavy quilted aluminum foil; fold sides up to shape container. Sprinkle with garlic salt and onion. Combine consomme and honey; pour over carrots. Seal foil lightly; do not puncture. Place on grill over hot coats. Cook sliced carrots for about 20 minutes; cook whole carrots for 30 minutes or until just tender. Turn once during cooking. Yield: 5 servings.

Oriental-Style Asparagus

2 T. vegetable oil
1/2 c. chicken stock
1 T. cooking sherry
2 T. soy sauce
1 T. cornstarch
1 lb. fresh, canned or frozen asparagus, cooked and drained
Heat pan over hot coals add oil, chicken stock, sherry, soy sauce and cornstarch. Cook, stirring constantly, until mixture thickens; add asparagus. Heat through. Serve hot. Yield: 4-5 servings.

Chicken Broilercue

1/4 c. salad oil
1/4 c. vinegar
1/4 c. chicken broth
2 T. lemon juice
2 T. apple jelly
1 t. salt
1/2 t. MSG (optional)
1 t. snipped parsley
1/2 t. prepared mustard
1/2 t. worcestershire sauce
Celery seed taste
rosemary taste
pepper to taste
2 (2 to 2 1/2 lb.) broilers, halved lengthwise
Combine all ingredients except chicken; beat out lumps of jelly with rotary beater. Brush chicken with sauce; place, bone side down, on grill. Broil over slow coals, turning occasionally and basting frequently, about 1 hour or till chicken is tender and skin is crisp and dark. Yield: 4 servings

Kabobs: When I do “kabobs” I cook the meat and vegetables on separate skewers because they cook at different rates.

Barbecued Pork Kabobs

1 family-sized bottle catsup
1/2 c. vinegar
1/2 c. brown sugar
1/4 c. dark corn syrup
1/2 t. (about) Tabasco sauce
1 T. Worcestershire sauce
1 med. onion, minced
salt
pepper
5 lb. fresh lean pork, cubed
Combine all ingredients except pork in large saucepan; cook, stirring, until slightly thickened, about 15 minutes. Thread pork on skewers; place skewers on grill for about 25 minutes, turning and basting with sauce. Serve with remaining sauce.

Potato Skewers

Some pre-grill time in the microwave makes these Easy Potato Skewers pretty quick to make too. Sprinkle with Parmesan when they’re hot off the grill.
2 lb. red potatoes (about 8)
1/4 cup water
3/4 cup Mayonnaise
2 Tbsp. Dijon Mustard
1/2 t. black pepper
2 Tbsp. Grated Parmesan Cheese
PRICK potatoes with fork; place in 3-qt. microwaveable casserole. Add water; cover with lid. Microwave on HIGH 10 to 12 min. or until potatoes are almost tender. Drain; rinse with cold water. Cool.
CUT potatoes into quarters. Mix mayo, mustard and pepper in large bowl. Add potatoes; toss to coat. Refrigerate 1 hour.
HEAT greased grill to medium heat. Thread potatoes onto 8 small metal skewers; brush with mayo mixture remaining in bowl. Grill 8 to 10 min. or until potatoes are tender and golden brown, turning after 5 min. Transfer to platter; sprinkle with cheese.
Use Your Stove Top: To parboil the potatoes on the stove top instead of in the microwave, place potatoes in Dutch oven or large deep skillet. Add enough water to cover potatoes. Bring to boil on high heat; simmer on medium-low heat 18 to 20 min. or until potatoes are almost tender. Drain, then continue as directed.

Vegetable Skewers

Spice Rub:
2 tablespoons garlic powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon paprika
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 teaspoon cayenne pepper
1/2 cup extra-virgin olive oil
Vegetables:
3 small zucchini
3 small yellow squash
2 tablespoons kosher salt
15 baby carrots
In a medium bowl, mix all the ingredients for the spice rub together until well blended; set aside.
Cut the zucchini and squash in half lengthwise and gently scrape out the seeds with a spoon. Place the vegetables skin side down on a sheet pan. Sprinkle them evenly with salt and let them sit for 5 minutes to sweat. Rinse them in cold water to remove the excess salt and pat them dry with paper towels. Slice them width-wise into 1-inch pieces. Using the sharper end of a chopstick, gently screw a hole through the center of each piece. Put them into the spice rub and let them marinate while you prep the carrots.
Using a peeler, peel down the baby carrots to the width of a chopstick, leaving the top inch of the carrot to use as a handle. Gently push a piece of zucchini onto the carrot with the skin side facing the “handle” of the carrot. Next skewer a piece of squash at a 90 degree angle to the zucchini. Repeat 2 more times so that there are 2 pieces each of zucchini and squash on the carrot “skewer.” Repeat until all the carrots have been used.
Preheat the grill to medium-high heat. Place the skewers on the grill and cook for 3 minutes on each side or just until the vegetables are tender. Remove them to a platter and serve. Print this post