issue 003: the barbecue edition

What's grilled, smoked, sauced, beefed, porked or chickened?

A true Southerner will know the answer. It's as clear as Shiner is Texas---barbecue. Now is the time you should be wheeling your pits out of the garage and taking the cover off. Clean out the cobwebs and get rid of that leftover gristle from last season that is still stuck to the grill. Add the charcoal; douse it with lighter fluid. Strike a match--SUMMER!

The smell of a freshly lit pit drives me crazy. The aroma of burning wood and sizzling meats makes me feel like it is Christmas all over again. You lift open the lid to see what Tex brought you for eating...a burger, a couple of steaks, two slabs of ribs and three beercan chickens.

Someone's been good this year!

I know there are a million and one ways to go about barbecuing. And I know everyone has a different method, style, preference, technique, etc. for them. So when you think about it, there is no right or wrong way...just barbecuing. In conjunction with that time-honored season that is BBQ, I give you my take on all things sauces and rubs. We start with the true Texas style of The Back Forty and end with a sweet and spicy Caribbean Rummy.

Grill on and enjoy!

The Back Forty™ Barbecue Sauce

Yield: 5 cups

Ingredients

2 tablespoons butter

1 medium onion, finely chopped

2 garlic cloves, minced

½ cup orange juice

½ cup red wine vinegar

½ cup molasses

¼ cup Worcestershire sauce

3 cups ketchup

2 teaspoons ground mustard

1 teaspoon chipotle chili powder

1 teaspoon paprika

Salt, to taste

Directions

In a large saucepan, melt butter over medium heat. Add onion and garlic; sauté until tender (5-6 minutes). Add remaining ingredients and bring to boil. Reduce heat, taste, and adjust with salt. Simmer 30 minutes, stirring often. Remove from heat and refrigerate until use. For best flavor, make sauce at least one day in advance to barbecuing.

Cactus Rose™ Dry Brisket Rub

Yield: 4 cups, dry

Ingredients

1 ¼ cups brown sugar

¼ cup paprika

¼ cup salt

4 tablespoons chili powder

4 tablespoons dried oregano

4 tablespoons dried thyme

2 tablespoons ground black pepper

1 tablespoon cocoa powder

1 teaspoon ground mustard

Directions

In a large bowl, combine all ingredients. Store in an airtight container until ready for use. Rub desired amount on surface of uncooked meat. Cover and refrigerate 4 hours before cooking.

Northern Lights™ Dry Rib Rub

Yield: 4 cups

Ingredients

1 ¾ cups white sugar

4 tablespoons light brown sugar

¼ cups paprika

1 tablespoon ground black pepper

1 ½ teaspoons garlic powder

½ cup salt

2 tablespoons chili powder

1 teaspoon cayenne pepper

1 teaspoon ground mustard

½ teaspoon ground cumin

Directions

Place all ingredients in large mixing bowl. Mix thoroughly, ensuring evenness, and breaking up any lumps. Store in an airtight container until ready to use.

Southern Gentleman™ Barbecue Sauce

Yield: 5 cups

Ingredients

3 tablespoons Southern Comfort whiskey

2 cups ketchup

1 cup distilled white wine vinegar

½ teaspoon cayenne pepper

1 teaspoon crushed red pepper flakes

1 teaspoon ground black pepper

½ cup packed light brown sugar

½ cup water

2 teaspoons liquid smoke seasoning

Directions

In a large saucepan, add whiskey and burn off alcohol (light match and hold inside pan—caution needed as flame might be sudden). Alcohol only needs a couple of minutes to burn off, or until flame is gone. Add remaining ingredients; bring to boil. Adjust with salt as needed. Lower temperature and simmer for 30 minutes. Remove from heat and cool. Store in an airtight container until ready for use.

Caribbean Rummy™ Barbecue Sauce

Yield: 3 cups

Ingredients

1 cup chopped white onion

2 tablespoons chopped jalapeno pepper*

1 tablespoon light olive oil

2 tablespoons Bacardi 8 dark rum

1 cup ketchup

¾ cup molasses

2 tablespoons red wine vinegar

3 tablespoons orange juice

1 tablespoon soy sauce

1 tablespoon Worcestershire sauce

1 tablespoon prepared mustard

½ orange peel, grated

1 tablespoon dried thyme

2 teaspoons salt

½ teaspoon ground black pepper

¼ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

Directions

In a medium saucepan, sauté onions and jalapeno with oil until caramelization begins. Add rum and burn off alcohol (light match and hold inside pan—caution needed as flame might be sudden). Alcohol only needs a couple of minutes to burn off, or until flame is gone. Add remaining ingredients; bring to boil. Remove from burner; puree with stick blender until desired smoothness. Return to burner and simmer 10 minutes. Taste and adjust with salt. Cool and store in airtight container until use.

*According to your heat-tolerance, you may want to remove seeds. In this recipe, I left the seeds in. Wash hands thoroughly after handling jalapenos and do not get near eyes.

issue 002: the joy of homemade recipes

At least once a week I feel inspired to cook at home.  You'd think I cook everyday, but when you cook for seven hours all day, it's the last thing you want to do when you get home.  Some times I do, however.  And within those random occurances that I cook at home, one out of four will likely be dessert.  You're in for a treat today, though, because I cooked twice in one week!  I have an overabundance of Tilapia in my freezer (I shopped at Sam's), so I've been trying to find ways of using it.  Upon watching an episode of Tyler Florence, he gave me the idea for fish tacos.  He used Mahi Mahi (Hawaiian fish), so I took it from there and adapted to my surroundings.  Hence, my Southwest Fish Tacos with Black Bean & Corn Salsa were created.

Southwest Fish Tacos with Black Bean & Corn Salsa

Yield: 12 tacos

 

Ingredients

Fish Tacos

 

4 pieces Tilapia Filets

House-made Spice Rub

¼ head White Cabbage, thinly shredded

1 lime

1 container 5 Chile Cream Sauce

1 package Whole Grain Tortillas

1 package Low-Carb White Flour Tortillas

Salt & Pepper

 

Black Bean & Corn Salsa

 

1 can Black Beans, drained

1 can Yellow Corn, drained

1 medium Red Bell Pepper, diced finely

½ medium White Onion, diced finely

Small bunch Cilantro, finely chopped

1 lime

Salt & Pepper

 

House-made Spice Rub

 

1 tablespoon Chili Powder

2 tablespoons Paprika

1 teaspoon Cayenne

½ teaspoon Cinnamon

½ teaspoon Cumin

1 teaspoon Kosher Salt

½ teaspoon Black Pepper

1 teaspoon Garlic Powder

½ teaspoon Dried Rosemary

 

5 Chile Cream Sauce

 

1 8 ounce Daisy Sour Cream

1 small can Hatch Green Chili’s

2 teaspoons Chili Powder

1 teaspoon Chipotle Chili Powder

1 teaspoon Cayenne

1 teaspoon Paprika

½ teaspoon Cumin

Salt & Pepper

1 lime

 

Directions

Prepare House-made Spice Rub, 5 Chile Cream Sauce and Black Bean Salsa one day in advance.  For Cream Sauce, puree entire can of green chili’s in food processor, leaving very few chucks.  In medium mixing bowl combine sour cream and green chili’s and next 5 ingredients.  Season with salt and pepper and lime juice.  For more spice add more cayenne or chipotle.  Cover and store in refrigerator overnight.  Combine all 9 ingredients for Spice Rub in small airtight plastic container; store in a cool dry place overnight.  In a medium mixing bowl combine black beans, yellow corn, bell pepper, onion and cilantro.  Season with salt and pepper and lime juice.  Cover and store in refrigerator until use.

Preheat oven to 375°F.  Cover a baking sheet with foil and spray with non-stick PAM.  Place filets on cutting board.  Cut each in half, lengthwise, then cut the thicker portion in half, lengthwise, giving you three smaller filet pieces each.  Place each filet on baking sheet and dust both sides with Spice Rub.  Cook in oven until flaky (around 5 minutes).  While fish is cooking, remove Salsa and Cream Sauce from cooler.  Heat 1 each tortilla 20 seconds in microwave, wrapped in a damp paper towel.  Remove fish from oven and let cool slightly.  Place each tortilla, opened, on a plate.  Spread 1 spoonful of Cream Sauce on tortillas.  Using a fork or spatula, place two pieces of fish on each tortilla. Next, top with cabbage and Salsa.  If desired, squeeze a little lime juice over the salsa.  Enjoy!

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And now comes my favorite part...dessert!  Why they put this, the best of every meal, at the end after you're so full you couldn't eat any more, I will never know.  Only once have I ever eaten dessert first and then gone to eat the rest of a meal; once.  Occasionally I will be adventurous and make something fancy, or extravagant.  Mostly though, I like the simple, down-home deliciousness of a basic treat that has developed over the years of practice.  I'm talking about the family recipes.  Yes, I love a good creme brulee or a sacher torte every now and then, but I'm most pleased if it's a pecan pie or cobbler done perfectly.  So, in praise of those time-honored, honed, recipes I give you my Banana Oat Double Nut Bread.  Dig in!

Banana Oat Double Nut Bread

Yield: 2 loaves

 

Ingredients

 

2 cups King Arthur Whole Wheat Flour

1 teaspoon Salt

2 teaspoons Baking Soda

1 cup Butter

1 cup Brown Sugar

1 cup White Sugar

2 cups Black Bananas

4 eggs (at room temperature)

1 cup Chopped Pecans

½ cup Chopped Almonds

1 cup Quaker Oats

1 teaspoon Adams Vanilla Extract

 

Directions

 

Sift flour, salt and baking soda into a large bowl.  In a mixing bowl, cream butter and sugars until smooth.  Slowly stir in bananas, eggs, pecans, almonds, oats and vanilla; blend well.  Gradually add in dry mixture and stir until just blended.  Place mixture back in large bowl; cover with plastic and place in refrigerator for 3 hours, or overnight.  Remove.  Grease and flour two 9x5 inch loaf pans.  Preheat oven to 350° F.  Divide mixture evenly between two loaf pans.  Bake 60-70 minutes, or until a knife inserted in to the crown of the loaf comes out clean.  Let loaves cool in pans 5 minutes, then turn out onto cooling rack; cool completely.  Wrap in aluminum foil to keep moisture intact.  For best results, upon slicing, spread small amount of cream cheese over the warmed piece of bread!

issue 001: a retrospective, continued

Two years passed at the airport and things started to change.  A new hotel was opening downtown and everyone (I mean everyone) was jumping ship to join it.  I, however, decided to be a devout employee and stick it through.  Or so I thought.  Two people I worked with had left for 'that other place' and I was in a position to move up and take on some more responsibility.  I approached my superiors and put forth this notion and was told I would not advance at this time.  However, upon my investigation, they did promote a fellow employee that came to work more times drunk or stoned and late than he ever did sober or on time.  Upon this revelation my devoutness to said company was torn.  I began looking for greener pastures of my own.  I did not want to go the way of the flock and fall in place at the new hotel.  I applied at several established companies, some up-and-coming hotels and a few restaurants.  My last lead, and least likely to turn up a winner, proved to be my best possible venture ever.

On September 4, 2007 I began a promising future with Four Seasons Resort and Club at Las Colinas, Dallas.  It's a mouthful, and the property lives up to its large name.  I now work in direct competition with the other hotel that opened up downtown...knife to knife with so many of my past coworkers.  And I love every minute of it!  As was customary at GHDFW, a daily special was also run at Four Seasons.  But, unlike the solitary dish of past, there were three representing each station (pantry, grill and saute').  After a few months on Chef asked me for an entry in to the Four Seasons menu database.  I sat and thought and thought and drank and ate and thought and thought, and finally...after about 10 minutes, came up with an idea.  You can work in a fine dining restaurant known for fine dining and exquisite plates of fantasmigorical food and still pull of an homage to your roots---Southern Comfort!

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Corn Fritters with Jalapeno Ranch

Yield: 1 dozen

 

Ingredients

1 egg

¼ cup milk

½ cup sifted flour

½ teaspoon salt

12 ounces drained corn

1 medium white onion, finely chopped

½ teaspoon baking powder

Preparation

Place all ingredients into sizable container.  Blend with hand blender 15 seconds.  Drop from tablespoon into deep fryer and cook to crisp and brown.

Jalapeño Ranch

Yield: 16 ounces

 

Ingredients

16 ounces Ranch Dressing

½ cup cilantro

¾ cup pickled Jalapeno slices

Jalapeno juice, as needed

Preparation

Place ingredients in sizable container. Blend until smooth with hand blender.  Store overnight and until ready to use.

Chicken & Sausage Gumbo

Yield: 4-6 Servings

 

Ingredients

1 pound andouille sausage, cut into 1/4-inch-thick slices
4 skinned bone-in chicken breasts
Vegetable oil
¾ cup all-purpose flour
1 medium onion, chopped
½ green bell pepper, chopped
2 celery ribs, sliced
2 quarts hot water
3 garlic cloves, minced
2 bay leaves
1 tablespoon Worcestershire sauce
2 teaspoons Creole seasoning
½ teaspoon dried thyme
½ to 1 teaspoon hot sauce
4 green onions, sliced
Filé powder (optional)
Hot cooked rice

Garnish: chopped green onions

Preparation

Cook sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven. Set sausage aside.

Cook chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned. Remove to paper towels, reserving drippings in Dutch oven. Set chicken aside.

Add enough oil to drippings in Dutch oven to measure ½ cup. Add flour, and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is chocolate colored.

Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. Gradually add 2 quarts hot water, and bring mixture to a boil; add chicken, garlic, and next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Remove chicken; let cool.

Add sausage to gumbo; cook 30 minutes. Stir in green onions; cook for 30 more minutes.

Bone chicken, and cut meat into strips; return chicken to gumbo, and simmer 5 minutes. Remove and discard bay leaves.

Remove gumbo from heat. Sprinkle with filé powder, if desired. Serve over hot cooked rice. Garnish, if desired.

Creole Cornbread

Yield: 12 pieces

 

Ingredients

1 ½ cups sifted flour

1 tablespoon baking powder

1 teaspoon salt

3 tablespoons sugar

¾ cup yellow corn meal

1 egg, well beaten

1 cup milk

¼ cup melted shortening

1 tablespoon finely chopped hatch green chiles

1 to 2 teaspoons finely chopped onion

½ cup grated Cheddar cheese

Preparation

Sift flour with baking powder, salt and sugar; add corn meal and blend well. Combine beaten egg, milk and melted shortening. Vigorously stir liquids into dry ingredients until all flour is dampened. Add green pepper, onion, and shredded cheese.

Pour batter into greased muffin pans. Bake at 400° for 25 to 30 minutes.

North Carolina BBQ Pork Ribs

Yield: 4 Servings

 

Ingredients

4 pounds pork back ribs

1 ½ cups ketchup

1 cup vinegar

½ teaspoon cayenne pepper

1 pinch crushed red pepper flakes

1 teaspoon ground black pepper

3 tablespoons brown sugar*

½ cup water

1 teaspoon liquid smoke seasoning

Directions

Cut ribs into serving-size pieces. Place ribs in shallow roasting pan and preheat oven to 325°.

Mix remaining ingredients together in small saucepan and bring to a simmer. Cook, stirring until sugar dissolves. Remove from heat and use to baste ribs, as they roast, about every 15 minutes.

Roast ribs for a total of 2 hours, or until tender and nicely browned.

Heat remaining sauce and serve with ribs.

 

*Molasses may be substituted

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And my personal touch to my Southern roots---a cherished family recipe known to anyone that has ever eaten at Stagecoach Inn---Fudge Pecan Pie.  The creator of this heavenly morcel, a one Mrs. Chris Rebovich, was a friend of the family who would bless us with this on occasion.  Upon her passing, the recipe stayed at the Inn. One summer I worked at a small eatery at home owned by another friend of the family.  The daughter of the owner was making pies one day and I noticed something familiar about it.  Upon asking, I found out they were the same pies I knew and loved!  I asked and received the cherished recipe and have since made one every year for Thanksgiving or Christmas.  I added it to the menu for work (dessert being an added bonus for a special) and was greeted to much praise for its flavor.  And so, I honor Mrs. Rebovich by sharing it once more...with you.

Texas Fudge Pecan Pie with Vanilla Ice Cream

Yield: 1 pie

 

Ingredients

2/3 cup evaporated milk

6 ounces semi-sweet chocolate chips

2 tablespoons butter

2 eggs, beaten

1 cup sugar

2 tablespoons sifted flour

1 cup chopped pecans

1 uncooked pie shell

 

Preparation

Combine milk, butter and chocolates in small saucepan; cook over low heat, stirring until chocolate melts.  Remove from heat.  Separately, combine eggs, sugar, flour, salt, vanilla and pecans; stir in chocolate mixture.  Pour into pie shell.  Bake at 375° for 35-40 minutes.  Let cool slightly before serving.