BBQ/Grilling Cookbooks
- Thread starter Joan
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The recipes finally start on pg.45, but they are for drinks, (which run through pg.68 
).Then, of course, the apps. I'm going to post a very famous one because it says it is the "editor's favorite".
GUACAMOLE
5 ripe avocados
1/2 to 3/4 cup reduced-fat sour cream
1/4 cup chopped fresh cilantro
3 TB. fresh lime juice
2 TB. Italian Dressing
1/2 tsp. garlic salt
1/4 tsp. hot sauce
Cut avocados in half. Scoop pulp into a bowl; mash with a potato masher or fork just until slightly chunky. Stir in sour cream and next 5 ingredients. Serve with tortilla chips. Makes 4 cups
Source: Southern Living Secrets of the South's Best Barbecue - 2007
).Then, of course, the apps. I'm going to post a very famous one because it says it is the "editor's favorite".GUACAMOLE
5 ripe avocados
1/2 to 3/4 cup reduced-fat sour cream
1/4 cup chopped fresh cilantro
3 TB. fresh lime juice
2 TB. Italian Dressing
1/2 tsp. garlic salt
1/4 tsp. hot sauce
Cut avocados in half. Scoop pulp into a bowl; mash with a potato masher or fork just until slightly chunky. Stir in sour cream and next 5 ingredients. Serve with tortilla chips. Makes 4 cups
Source: Southern Living Secrets of the South's Best Barbecue - 2007
OK This I posted on the App. forum.
This is one out of the 11 apps. DH copied that he wants to make. Of course, CHEESE
Blue Cheese Bacon Dip
7 bacon slices, chopped
2 garlic cloves, minced
2 (8 oz.) pks cream cheese, softened
1/3 cup half and half
4 oz. crumbled blue cheese
2 TB. chopped fresh chives
3 TB. chopped walnuts, toasted (DH says NO)
1. Cook chopped bacon in a skillet over medium high heat 10 minutes or until crisp. Drain bacon; set aside. Add minced garlic to skillet, and saute 1 minute.
2. Beat cream cheese at medium speed with an electric mixer until smooth. Add half and half, beating until combined. Stir in bacon, garlic, blue cheese and chives. Spoon mixture into 4 (1 cup) baking dishes.
3. Bake at 350 for 15 minutes or until golden and bubbly. Sprinkle evenly with chopped walnuts; serve with grape clusters and flatbread or assorted crackers. Makes 12 to 15 appetizer servings.
Source: Southern Living Secrets of the South's Best Barbecue-2007
This I posted on the App. forum.This is one out of the 11 apps. DH copied that he wants to make. Of course, CHEESE
Blue Cheese Bacon Dip
7 bacon slices, chopped
2 garlic cloves, minced
2 (8 oz.) pks cream cheese, softened
1/3 cup half and half
4 oz. crumbled blue cheese
2 TB. chopped fresh chives
3 TB. chopped walnuts, toasted (DH says NO)
1. Cook chopped bacon in a skillet over medium high heat 10 minutes or until crisp. Drain bacon; set aside. Add minced garlic to skillet, and saute 1 minute.
2. Beat cream cheese at medium speed with an electric mixer until smooth. Add half and half, beating until combined. Stir in bacon, garlic, blue cheese and chives. Spoon mixture into 4 (1 cup) baking dishes.
3. Bake at 350 for 15 minutes or until golden and bubbly. Sprinkle evenly with chopped walnuts; serve with grape clusters and flatbread or assorted crackers. Makes 12 to 15 appetizer servings.
Source: Southern Living Secrets of the South's Best Barbecue-2007
The book says this about the recipe I picked.
"These dumplings are basically a corn bread and can be served with any meal, not just soup"
Baked Corn Dumplings
1/2 cup cornmeal
1 cup flour
2 tsp. double-acting baking powder
1 tsp. salt
2 eggs
1/2 cup milk
4 TB. oil
1. In a bowl combine all the ingredients except the oil and mix well.
2. Oil one or two large cookie sheets and place large tablespoons of the mixture on top. You should have approximately 16 dumplings. Sprinkle the top with the remaining oil and bake in 375 degree oven for 13 to 15 minutes.
3. Place the dumplings in soup 1 or 2 minutes before serving so that they absorb some of the liquid and get soft. Or, pass them separately.
Source: "Everyday Cooking with Jacques Pepin" 1982
"These dumplings are basically a corn bread and can be served with any meal, not just soup"
Baked Corn Dumplings
1/2 cup cornmeal
1 cup flour
2 tsp. double-acting baking powder
1 tsp. salt
2 eggs
1/2 cup milk
4 TB. oil
1. In a bowl combine all the ingredients except the oil and mix well.
2. Oil one or two large cookie sheets and place large tablespoons of the mixture on top. You should have approximately 16 dumplings. Sprinkle the top with the remaining oil and bake in 375 degree oven for 13 to 15 minutes.
3. Place the dumplings in soup 1 or 2 minutes before serving so that they absorb some of the liquid and get soft. Or, pass them separately.
Source: "Everyday Cooking with Jacques Pepin" 1982
In her introduction, Ms. Murphy says,
"Most recipes are variations on old themes". It is up to the imaginative and sophisticated cook of today to decide whether to follow a recipe letter for letter or add a personal twist or subtle nuance. Good-sometimes great-recipes are born through experimenting. Updating an old classic can provide fabulous results.'
Ambrosia Chicken Salad
1 cup orange sections
1 cup diced pineapple, fresh or canned
1 cup sliced banana
1/2 cup chopped celery
1 1/2 tsp. salt
2 cups cooked, diced chicken
1/4 cup sliced black olives
DRESSING
1/4 cup flour
3 TB. honey
1/2 tsp. salt
1/4 cup pineapple juice
2 egg yolks
1/4 cup lemon juice
2/3 cup heavy cream, whipped
GARNISH
Lettuce leaves
Watercress
1/2 cup broken walnuts
1/2 cup shredded coconut
1. Combine all salad ingredients in a large bowl. Set aside
2. Mix together the flour, honey and salt in a 1 qt. saucepan. Slowly add the pineapple juice. Mix well and cook over low heat until thickened.
3. In a separate bowl, beat the egg yolks and gradually stir in a small amount of the honey-pineapple juice mixture. Return to remaining mixture in the saucepan and cook for 2 or 3 minutes. Remove from heat and stir in the lemon juice. Combine with the chicken and fruit mixture.
4. Refrigerate until just before serving. Then fold in the whipped cream.
5. Serve the salad on a platter lined with crisp lettuce leaves and garnished with watercress, walnuts and coconut.
Source: "In The Pink" - Rosalea Murphy- 1993
"Most recipes are variations on old themes". It is up to the imaginative and sophisticated cook of today to decide whether to follow a recipe letter for letter or add a personal twist or subtle nuance. Good-sometimes great-recipes are born through experimenting. Updating an old classic can provide fabulous results.'
Ambrosia Chicken Salad
1 cup orange sections
1 cup diced pineapple, fresh or canned
1 cup sliced banana
1/2 cup chopped celery
1 1/2 tsp. salt
2 cups cooked, diced chicken
1/4 cup sliced black olives
DRESSING
1/4 cup flour
3 TB. honey
1/2 tsp. salt
1/4 cup pineapple juice
2 egg yolks
1/4 cup lemon juice
2/3 cup heavy cream, whipped
GARNISH
Lettuce leaves
Watercress
1/2 cup broken walnuts
1/2 cup shredded coconut
1. Combine all salad ingredients in a large bowl. Set aside
2. Mix together the flour, honey and salt in a 1 qt. saucepan. Slowly add the pineapple juice. Mix well and cook over low heat until thickened.
3. In a separate bowl, beat the egg yolks and gradually stir in a small amount of the honey-pineapple juice mixture. Return to remaining mixture in the saucepan and cook for 2 or 3 minutes. Remove from heat and stir in the lemon juice. Combine with the chicken and fruit mixture.
4. Refrigerate until just before serving. Then fold in the whipped cream.
5. Serve the salad on a platter lined with crisp lettuce leaves and garnished with watercress, walnuts and coconut.
Source: "In The Pink" - Rosalea Murphy- 1993
