Wonderful Homemade BBQ Sauce

This is a wonderful homemade BBQ sauce that resulted in two very memorable dishes this summer and certainly an appreciation for home made BBQ sauce. The first application was on a smoked skirt steak and the second, smoked pork ribs.

• (BBQ sauce recipe courtesy of Joseph Realuto's Townline BBQ via The Barefoot Contessa.)
  
  Makes about 3 quarts that refrigerates well.

• ¼ pound butter
• ¾ cup minced onion
• ½ cup minced garlic
• Zest of 2 lemons
• 5 tablespoons freshly squeezed lemon juice
• 4 ¼ cups ketchup
• 1 cup tomato juice
• ¾ cup light brown sugar
• 6 tablespoons molasses
• ½ cup Worcestershire sauce
• ½ cup chili powder
• 4 tablespoons white wine vinegar
• 1 ½ tablespoons chilpotle puree (I used San Marcos ChilpotlePeppers in adobo sauce, extracting the peppers & shaking off the adobo without rinsing, and making it into puree with the food processor.)
• Pinch of kosher salt
  
  Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion and cook for 5 minutes. Add the garlic and cook for an additional 5 minutes. Stir in the lemon zest, lemon juice, ketchup, tomato juice, brown sugar, molasses, Worcestershire sauce, chili powder, vinegar, chilpotle puree, salt and 3 cups water and bring to a boil. Lower the heat and simmer for 30 minutes, stirring frequently.
  
  http://www.barefootcontessa.com/recipes.aspx?RecipeID=50&S=0
  Townline BBQ Sauce

Wonderful Homemade BBQ Sauce

This is a wonderful homemade BBQ sauce that resulted in two very memorable dishes this summer and certainly an appreciation for home made BBQ sauce. The first application was on a smoked skirt steak and the second, smoked pork ribs.

• (BBQ sauce recipe courtesy of Joseph Realuto's Townline BBQ via The Barefoot Contessa.)
  
  Makes about 3 quarts that refrigerates well.

• ¼ pound butter
• ¾ cup minced onion
• ½ cup minced garlic
• Zest of 2 lemons
• 5 tablespoons freshly squeezed lemon juice
• 4 ¼ cups ketchup
• 1 cup tomato juice
• ¾ cup light brown sugar
• 6 tablespoons molasses
• ½ cup Worcestershire sauce
• ½ cup chili powder
• 4 tablespoons white wine vinegar
• 1 ½ tablespoons chilpotle puree (I used San Marcos ChilpotlePeppers in adobo sauce, extracting the peppers & shaking off the adobo without rinsing, and making it into puree with the food processor.)
• Pinch of kosher salt
  
  Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion and cook for 5 minutes. Add the garlic and cook for an additional 5 minutes. Stir in the lemon zest, lemon juice, ketchup, tomato juice, brown sugar, molasses, Worcestershire sauce, chili powder, vinegar, chilpotle puree, salt and 3 cups water and bring to a boil. Lower the heat and simmer for 30 minutes, stirring frequently.
  
  http://www.barefootcontessa.com/recipes.aspx?RecipeID=50&S=0
  Townline BBQ Sauce

Revisiting Classic Potato Salad

Potato salad is a must in the Summer, paired with a smoky BBQ and of course some coleslaw. As I've been re-visiting basic recipes in The Joy of Cooking (75th Anniversary Ed.), I found that for years I had been skipping ahead to the American Potato Salad recipe - the one you'll find in pretty much every deli in the U.S.


For me, the discovery was that the basic recipe, which although has several steps in the preparation, is a refreshing change. I was also reminded how nice it is to have a freshly made Vinaigrette on hand.

There are many variation decisions you can make along the way, in short I went with a marinade of both chicken stock and Vinaigrette, heavy on herbs & fresh ingredients, finishing with sour cream (instead of mayonnaise) for a fresher taste.

VINAIGRETTE
1 cup
1 garlic cloves, peeled and mashed
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup fresh lemon juice - should be juice from 2 lemons (or red wine vinegar)
1 small minced shallot (Recipe actually suggests 1 teaspoon.)
1/2 teaspoon prepared mustard
Whisk until blended. Add gradually, whisking constantly after each addition:
3/4 cup olive or walnut oil
Cover and refrigerate.

POTATO SALAD
8 servings

Boil in salted water until tender:
2# potatoes

Drain; when cool enough to handle, peel & slice. Marinate in:
1/2 cup Vinaigrette
1/2 cup warm chicken stock

(I marinated the potatoes for about an hour. The smell was incredible.)
Add:
2 teaspoons salt
Paprika
Pinch of ground red pepper
1 tablespoon prepared horseradish
2 celery stocks including leaves (chopped)
1/2 cup chopped black olives
3 tablespoons flat parsley (chopped)
1 tablespoon fresh baby dill (chopped)

Refrigerate for at least 1 hour. Add:
1/2 cup sour cream
Refrigerate 1 hour longer. Before serving, toss in:
Coarsely chopped watercress

Revisiting Classic Potato Salad

Potato salad is a must in the Summer, paired with a smoky BBQ and of course some coleslaw. As I've been re-visiting basic recipes in The Joy of Cooking (75th Anniversary Ed.), I found that for years I had been skipping ahead to the American Potato Salad recipe - the one you'll find in pretty much every deli in the U.S.


For me, the discovery was that the basic recipe, which although has several steps in the preparation, is a refreshing change. I was also reminded how nice it is to have a freshly made Vinaigrette on hand.

There are many variation decisions you can make along the way, in short I went with a marinade of both chicken stock and Vinaigrette, heavy on herbs & fresh ingredients, finishing with sour cream (instead of mayonnaise) for a fresher taste.

VINAIGRETTE
1 cup
1 garlic cloves, peeled and mashed
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup fresh lemon juice - should be juice from 2 lemons (or red wine vinegar)
1 small minced shallot (Recipe actually suggests 1 teaspoon.)
1/2 teaspoon prepared mustard
Whisk until blended. Add gradually, whisking constantly after each addition:
3/4 cup olive or walnut oil
Cover and refrigerate.

POTATO SALAD
8 servings

Boil in salted water until tender:
2# potatoes

Drain; when cool enough to handle, peel & slice. Marinate in:
1/2 cup Vinaigrette
1/2 cup warm chicken stock

(I marinated the potatoes for about an hour. The smell was incredible.)
Add:
2 teaspoons salt
Paprika
Pinch of ground red pepper
1 tablespoon prepared horseradish
2 celery stocks including leaves (chopped)
1/2 cup chopped black olives
3 tablespoons flat parsley (chopped)
1 tablespoon fresh baby dill (chopped)

Refrigerate for at least 1 hour. Add:
1/2 cup sour cream
Refrigerate 1 hour longer. Before serving, toss in:
Coarsely chopped watercress

MEDITERRANEAN SEARED TUNA SALAD

A remarkable take-out lunch on a day of landscaping and fence building.

MEDITERRANEAN SEARED TUNA SALAD - sushi grade tuna, avocado, mango and sesame seeds from Heffner Grill in OKC formerly branded Lakeside...

MEDITERRANEAN SEARED TUNA SALAD

A remarkable take-out lunch on a day of landscaping and fence building.

MEDITERRANEAN SEARED TUNA SALAD - sushi grade tuna, avocado, mango and sesame seeds from Heffner Grill in OKC formerly branded Lakeside...

Corn Cakes

A family favorite with fresh corn from Everyday Food.

Ingredients

Serves 4

• 1/2 cup flour
• 3/4 teaspoon coarse salt
• 1 large egg
• 1/3 cup milk
• 2 cups corn kernels
• 2 tablespoons canola oil

Directions

1. In bowl, whisk together 1/2 cup flour, 3/4 teaspoon coarse salt, 1 large egg, and 1/3 cup milk just until combined; fold in 2 cups corn kernels.
2. Heat 2 tablespoons canola oil in large skillet over medium heat; working in two batches, drop scant 1/4 cups of batter into skillet. Flatten slightly; cook until browned, 3 to 4 minutes per side. Add more oil if needed. Serve immediately.