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Chimayo Cocktail
Texas Caviar
Salad with Cumin Vinaigrette
Caroline's German Coleslaw
Margarita Pork Kabobs
Grilled Tuna Steaks Mexicana
Beef Ribs in Red Gravy
Hot 5-Bean Salad
Macaroni and Cheese Deluxe
Grilled Herbed Corn on the Cob
Texas Spoon Bread
Buttermilk Pound Cake
CHIMAYO COCKTAIL
Start your big blast out with a big blast!! (Just don't overdo it...hehehe)
Recipe for 1
Prep.Time: 3 minutes
1/2 cup Apple Cider
1 ounce gold Tequila
1/2 ounce Creme de Cassis
1 teaspoon Lime Juice
Apple wedge -- optional
Fill a 10-ounce glass with crushed ice; transfer ice to cocktail shaker. Add remaining ingredients; shake until just blended. Pour mixture back into glass; garnish rim with an apple wedge if desired.
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TEXAS CAVIAR
This dish is famous all over the South....Texas just likes to claim it, that's all :)
Yields about 4 cups
Prep.Time: 20 minutes
1 can blackeyed peas (15 oz.) -- drained and rinsed
1 can white hominy (15 oz.) -- drained
2 firm ripe tomatoes -- seeded and chopped
4 green onions -- thinly sliced
2 cloves garlic -- minced
1 medium green bell pepper -- diced
1 small onion -- chopped
1/2 cup chopped fresh ciliantro
1 jar hot picanto sauce (8 oz.)
2 tablespoons fresh lime juice
Flour tortillas (7") or tortilla chips
In a serving bowl, combine all ingredients except tortillas and mix well. Cover and refrigerate 2-3 hours. Serve with tortillas for wrapping or with tortilla chips.
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SALAD WITH CUMIN VINAIGRETTE
Any ole fresh salad greens will do for this one. It's the dressing that really hits the spot, especially for a great barbecue.
Serves: 4
Prep.Time: 10 minutes (4 hours in advance)
2 tablespoons Red Wine Vinegar
2 tablespoons Lemon Juice
1 clove Garlic -- minced
1 teaspoon Dijon mustard
1 teaspoon ground Cumin
1/2 cup Olive Oil
Salt and pepper to taste
In a small bowl, combine all ingredients; whisk until well-blended. Cover; refrigerate at least 4 hours to allow flavors to blend.
Right before serving, toss fresh crisp salad greens with dressing.
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CAROLINE'S GERMAN COLESLAW
This recipe is decades-old, but the only coleslaw I make now with very few exceptions. It's great for outdoor parties and buffets since there's no mayonnaise for spoilage.
Serves: 8
Prep.Time: 30 minutes
1 head Cabbage -- finely shredded
4 Green Onions, with tops -- thinly sliced
3/4 cup Sugar
3/4 cup Cider vinegar
1 1/2 teaspoons Celery Seed
1 1/2 teaspoons Salt
1/4 teaspoon coarse-ground Black Pepper
3/4 cup Vegetable Oil
Place cabbage into a large non-reactive bowl. In a small saucepan, combine sugar, vinegar, celery seed, salt and pepper; bring to a boil. Add oil; return to a boill and cook over medium heat, stirring constantly, until sugar is dissolved. Pour dressing over cabbage; toss to coat well. Cover and refrigerate 2-3 hours before serving.
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MARGARITA PORK KABOBS
Serves: 4
Prep.Time: 30 minues
1 cup frozen margarita mix concentrate -- thawed
1 teaspoon ground coriander
3 cloves garlic -- minced
2 tablespoons tequila (optional)
Juice of 1 lime
2 pounds pork tenderloin -- cut in 1" cubes
Combine all ingredients in plastic sealable bag; seal and refrigerate up to 8 hours. Thread pork on skewers; grill over medium-high heat (350-400 degrees) about 5 minutes each side or until done. (Kabobs can also be broiled.)
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GRILLED TUNA STEAK MEXICANA
Perfect for a barbecue, this is also a terrific dish to prepare on a stove-top grill when rushed after a busy day.
Serves: 2
Prep.Time: 15 minutes
2 fresh tuna steaks (about 3/4 pounds)
Juice of 1 lime
1 tablespoon olive oil
Salt and freshly ground black pepper -- to taste
1/2 cup chunk salsa or picante sauce
1 tablespoon chopped fresh cilantro
Place tuna in a pie plate; coat with lime juice and allow to sit about 10 minutes. Make sure grill or coals are hot; or else heat a stovetop grill pan until very hot. Brush tuna on both sides with oil; sprinkle both sides of tuna with salt and pepper. Cook 4-5 minutes per side, but do not overcook. Serve hot, topped with some salsa and garnished with cilantro.
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BEEF RIBS IN RED GRAVY
These will blow your mind! Plan ahead, begin early and take your time cooking these ribs.
Serves: 6
Prep.Time: 30 minutes + roasting time
2 large racks of meaty beef ribs (3-4 pounds each rack)
Salt
Freshly ground black pepper
2 teaspoon liquid crab boil
1 bottle of ketchup (14 OZ.)
12 ounces dark beer,at room temperature
1 tablespoon molasses
1 tablespoon Creole or whole grain mustard
1 tablespoon chopped garlic
1/2 cup chopped onions
1/4 cup firmly packed light brown sugar
Dash hot pepper sauce (I use 1-2 teaspoons...whew!)
Dash Worcestershire sauce
Pinch salt
Pinch cayenne
1 tablespoon peeled and grated fresh ginger
Pinch of freshly ground black pepper
Season the ribs with salt and pepper. Place the ribs in a large pot and cover with water and add the crab boil. Over high heat, bring the liquid to a boil. Reduce the heat to medium and simmer for 30 minutes. Remove the ribs from the liquid and set aside to cool.
In a food processor or blender fitted with a metal blade, combine the rest of the ingredients. Process until smooth, about 15 seconds. Scrape down the sides with a rubber spatula. Pulse two or three times.
Preheat the oven to 325 degrees F. Place the ribs in a shallow roasting pan. Pour three-fourths (3/4) the pureed mixture over the ribs. Place the ribs in the oven and roast the ribs uncovered for about 1 hour. Remove from the oven. Remove ribs from the pan to a platter and set aside. Pour pan drippings into the remaining pureed mixture. Return ribs to the pan; pour mixture over the ribs and return to the oven. Roast for 1 to 1-1/2 hours or until the ribs are tender, basting occasionally with the pan gravy. Carefully slice into individual ribs and serve with the pan gravy.
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HOT FIVE-BEAN SALAD
Now you can't have a barbecue without BEANS! I found this in Taste of Home Magazine, submitted by Angela Leinenbach, Newport News, Virginia, and we were really "wowed" by 'em!
Serves: 10

Prep.Time: 30 minutes
8 slices Bacon -- diced
2/3 cup Sugar
2 tablespoons Cornstarch
1 1/2 teaspoons Salt
1/8 teaspoon Pepper
3/4 cup Vinegar
1/2 cup Water
1 can Kidney Beans (16 oz.) -- rinsed and drained
1 can Lima Beans (15 oz.) -- rinsed and drained
1 can Garbanzo Beans (15 oz.) -- rinsed and drained
1 can cut Green Beans (14 1/2oz.) -- drained
1 can cut Wax Beans (14 1/2 oz.) -- drained
In a large deep skillet, cook bacon until crisp; reserve 1/4 cup drippings. Set bacon aside. Add sugar, cornstarch, salt and pepper to drippings. Stir in vinegar and water; bring to boil, stirring constantly. Cook and stir 2 minutes. Add beans; lower heat. Cover and simmer 15 minutes or until beans are heated through. Transfer to serving bowl; top with bacon and serve.
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MACARONI AND CHEESE DELUXE
I've been making this recipe for years, and it's always good. It's especially great for a buffet or barbecue. (Sure makes a commercial mix go a long way!)
Serves: 6-8
Prep.Time: 30 minutes + baking time
1 package Kraft Deluxce Macaroni and Cheese
1 heaping cup tubular pasta like ziti, penne, large elbows
1 tablespoon olive oil
1 1/3 cups Milk
3/4 cup Sour Cream
1/4 teaspoon Tabasco sauce
1/2 cup Cheddar cheese -- shredded
1/4 cup Dry Bread crumbs
Preheat oven to 350 degrees; grease a 2-quart casserole or baking dish. Cook all pasta in boiling salted water with olive oil added until barely al dente; drain, rinse with hot tap water and drain again thoroughly, and place into large mixing bowl. Add the contents of Kraft's cheese packet; mix well. Stir in milk, sour cream and Tabasco; mix well. Pour mixture into prepared casserole; sprinkle with cheese and then breadcrumbs. Bake 35-40 minutes or until lightly browned and bubbling.
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GRILLED HERBED CORN ON THE COB
What's a picnic or barbecue without corn on the cob? Here's an easy one!
Serves: 8
Prep.Time: 10 minutes + 15 minutes grilling
1/2 cup Butter -- softened
2 tablespoons minced fresh Parsley
2 tablespoons minced fresh Chives
1 teaspoon fresh thyme leaves or 1/2 teaspoon ground thyme
1/2 teaspoon Salt
1/4 teaspoon Cayenne
8 ears Sweet Corn -- husked
In a small bowl, combine first 6 ingredients until well-blended. Spread about 1 tablespoon over each ear of corn; wrap each ear individually in heavy-duty aluminum foil. Grill over medium coals, covered, 10-15 minutes, turning frequently. Serve immediately.
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TEXAS SPOON BREAD
I forgot where I found this recipe, but it sure is a good one---great for a buffet or barbecue.
Serves: 6
Prep.Time: 30 minutes + 40 minutes baking
3 cups Milk
1 cup Yellow Cornmeal
1 tablespoon Butter
1 teaspoon Sugar
1 teaspoon Salt
1/4 teaspoon Baking Powder
3 Eggs -- separated
Preheat oven to 350 degrees; grease and 8-inch square baking pan. In a saucepan, scald milk; stir in cornmeal. Lower heat; simmer 5 minutes, stirring constantly. Remove from heat; stir in butter, sugar, salt and baking powder. In a small bowl, beat egg yolks; gradually stir small amount of hot mixture into yolks; return all to pan and mix well. In a mixing bowl, beat egg whites until soft peaks are formed; fold into hot mixture until well-blended. Pour into prepared pan; bake 40-45 minutes or until well puffed. Use a large spoon to serve.
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BUTTERMILK POUND CAKE
WITH BUTTERMILK GLAZE
A Southern "secret"? Buttermilk, of course! It makes the bestest-ever pound cake---and don't forget to do it up right with the glaze. Perfect way to end a fantastic meal!
Yields about 12-14 slices
Prep.Time: 20 minutes + 65 minutes baking
1 cup butter -- softened
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
1 teaspoon lemon extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup buttermilk
BUTTERMILK GLAZE:
2 tablespoons buttermilk
1/4 cup sugar
2 tablespoons butter
8 1/4 teaspoons cornstarch
1/8 teaspoon baking soda
3/4 teaspoon vanilla extract
Preheat oven to 325 degrees; grease and flour a 12-cup 10-inch Bundt pan. In a large mixing bowl, beat butter at medium speed of electric mixer 2 minutes or until creamy. Gradually add sugar, beatoing 5-7 minutes. Add eggs 1 at a time, beating just until yellow disappears. Stir in vanilla and lemon extracts. Combine flour, baking soda, baking powder and salt. With mixer at low speed, add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended ater each addition. Pour batter into prepared pan; bake 1 hour and 5 minutes, or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack 10-15 minutes. Remove cake from pan and cool on a wire rack.
BUTTERMILK GLAZE:
Bring first 5 ingredients to a boil in a small saucepan over medium heat, stirring constantly. Remove from heat and cool slightly. Stir in vanilla. Pour buttermilk glaze over warm cake.
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Copyright 2008 Carol Stevens, Shaboom's Kitchen, All Rights Reserved