Cheater BBQ - Hardcover

Merrell, Mindy; Quinn, R. B.

 
9780767927680: Cheater BBQ
Hardcover
ISBN 10: 0767927680 ISBN 13: 9780767927680
Verlag: Clarkson Potter, 2008

Inhaltsangabe

Barbecue fans relax! With more than 125 terrific recipes for indoor cooking, Cheater BBQ makes it easy to serve up pit-style barbecue classics year-round.

Cheater BBQ is the first cookbook to bring the outdoor grilling pit into the weeknight kitchen using little more than a slow cooker or an oven, a roll of foil, a few everyday ingredients, and some all-natural liquid smoke. Anyone can make great cheater barbecue.

The recipes in Cheater BBQ cover smoky barbecue classics: pulled pork, chicken, ribs, brisket, rubs, and regional sauces. Starters and sides include Smoked Paprika Pimiento Cheese, Boston Crocked Beans, Packet Potato Salad, and Loaded Cornbread, as well as drinks and desserts.

From Super Bowl celebrations to March madness get-togethers to simple meals with family, Cheater BBQ delivers barbecue taste year-round—without lighting a match.

Die Inhaltsangabe kann sich auf eine andere Ausgabe dieses Titels beziehen.

Über die Autorin bzw. den Autor

\MINDY MERRELL and R. B. QUINN cook, eat, and write in Nashville, Tennessee. Quinn wrote “The Fire Zone” for The Tennessean, in which he reported weekly on his grilling adventures on the patio. Merrell is a food marketing and recipe development veteran. She tracked restaurant industry trends for The Tennessean in her weekly column, “Drive Thru Review.” After years of splitting wood and pulling pork, Quinn and Merrell are dedicated champions of barbecue diversity, from the open pit to the closed oven and slow cooker.

Auszug. © Genehmigter Nachdruck. Alle Rechte vorbehalten.

CHAPTER 1

Cheater Beginnings

Oven-Smoked Almonds
Cortez Salsa
Deviled Egg Spread with Smoked Paprika
Smoky Pecan Cheese Ball
Smoked Paprika Pimiento Cheese
Cheater Foie Gras
Hot Pe–o Noir Spinach Cheese Dip
Any Smoked Fish Party Spread
Cheesy Alligator Snouts
Roasted Eggplant White Bean Spread
Hot-Oven Garlic Heads
Hot-Oven Drums
Rooster Riblets
Quick Sticks
Broiled Kielbasa and Pineapple Picks
Cheata Rita Pitcher
Sparkling Sangria
Hazy Mary
Sparkling Shandy
Red Zingria
Cheater Hot Cider
Eye-Patch Punch
Oven-Smoked Almonds
Makes 2 cups
2 cups raw almonds
1 tablespoon peanut or olive oil
1 tablespoon bottled smoke
1 teaspoon fine-grained seasoned salt (we use Lawry's)
Pinch of cayenne pepper

Like popcorn, nuts taste best sprinkled with extra-fine-grained salt that sticks to the snack. That's why the cheater thing to use here is Lawry's seasoned salt, a ready-to-go finely ground blend of salt, seasonings, and sugar that becomes one with the nut. If you use coarse kosher salt, you'll find the flakes sitting in the bottom of the bowl. You can smoke all kinds of nuts-peanuts, pecans, whatever you like-but the nuts must be raw. Stay close to the oven during the final ten minutes of roasting. The toasty fragrance will let you know when they are ready.

HEAT the oven to 300F.
COMBINE all the ingredients in a 9 x 13-inch baking pan or on a rimmed baking sheet. Toss until the nuts are well coated with the oil and seasonings. Spread the nuts in a single layer.
BAKE for 25 to 30 minutes, until the nuts are fragrant and toasted.
COOL the nuts and store them in a tightly covered container.
Cortez Salsa
Makes about 3 cups
15 fresh jalape–o peppers, stems removed, cut in half (we leave the seeds in)
1 medium onion, quartered
One 141/2-ounce can diced tomatoes
1 garlic clove
Juice of 1 lime
Kosher salt to taste
Saltine crackers or tortilla chips

For more than fifty years, Min's two family branches, the Merrells and the Almys, have been eating at the Cortez Cafe in Carlsbad, New Mexico. The food is straightforward Tex-Mex and always finishes with a round of sopapillas and honey.
Back in the '70s, the family thought nothing odd about beginning meals with bowls of fiery green salsa scooped up with saltine crackers. The Cortez has since switched to tortilla chips and you may prefer them as well, but the Merrell-Almy clan retains its hot spot for salsa and crackers.
Pining away in Nashville for that distinct Cortez flavor, Min thinks she's figured it out-it's mostly fresh jalape–os. Min's cousin Eric, knighted Sir Cortez by the clan, now brings his version of Min's Cortez Salsa recipe to every family dinner-with sleeves of only the freshest saltines, of course.

PLACE all the ingredients except the crackers in the bowl of a food processor.
PULSE until the texture is an even, slightly chunky puree. Serve with saltines or chips.
Roasted Jalape–o Salsa
This variation on Cortez Salsa enjoys the added smoky flavor of charred jalape–os and fresh cilantro.
HEAT the broiler. Place the jalape–o peppers on a baking sheet and broil about 4 inches from the heat source until well blistered with patches of charred skin, turning occasionally, about 10 minutes. Proceed with the recipe above, adding a handful of fresh cilantro (large stems removed) to the ingredients.
Deviled Egg Spread with
Smoked Paprika
Makes 11/2 cups
6 hard-cooked eggs, finely chopped
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon smoked paprika, plus more for garnish
Hot pepper sauce
Kosher salt and black pepper
Sliced green onions or chives
Crackers, party rye, toasted bagels, or bagel chips

Deviled eggs can create a fair amount of anxiety. It's the peeling that's the problem. Experts say older eggs with more of an air pocket peel more easily, some say leave the cooked eggs in the fridge a couple of days before peeling, some say add a little vinegar to the boiling water. All we know is that when it counts, they don't peel.
Deviled Egg Spread with Smoked Paprika is the happy outcome after a fit of frustration with a bowl of broken hard-cooked eggs. Hey, you're thinking, that's just egg salad. So what! The smoked paprika adds the devil and makes a perfectly lovely spread for party rye or crackers.

COMBINE the eggs, mayonnaise, mustard, paprika, and hot pepper sauce, salt, and pepper to taste in a medium bowl. Blend well.
SPRINKLE with additional smoked paprika and green onions. Serve with crackers, party rye, toasted bagels, or bagel chips.
Smoky Pecan Cheese Ball
Makes about 2 cups
8 ounces sharp Cheddar cheese, shredded (2 cups)
1/2 cup pecans, toasted
1/3 to 1/2 cup mayonnaise
1 teaspoon bottled smoke
1 heaping teaspoon Dijon mustard
Dash of Worcestershire sauce
Dash of hot pepper sauce
Black pepper
Smoked paprika

Any appetizer spread, even this one of conventional cheese ball ingredients smashed into a spread, becomes much more glamorous when paired with all things pale green-celery sticks, thin green apple wedges, or Belgian endive. Don't underestimate the allure of a generous pile of green grapes, either.
COMBINE the cheese, pecans, mayonnaise,
bottled smoke, and mustard in a medium bowl. Blend well with a fork, adding more mayonnaise if you want a softer, more moist consistency.
ADD the Worcestershire sauce, hot pepper sauce, and pepper to taste and mix well. Sprinkle with paprika. Pile the cheese into a crock and serve with crackers or vegetables and fruit (see headnote).
Smoked Paprika Pimiento Cheese
Makes about 3 cups
8 ounces sharp white Cheddar cheese, shredded (2 cups)
8 ounces cream cheese, softened
1/4 cup mayonnaise
1/4 to 1/3 cup chopped roasted red peppers
1 teaspoon smoked paprika
1 teaspoon fresh lemon juice

Before he discovered cheater BBQ, the only indoor kitchen appliance R. B. had a serious relationship with was the toaster oven. He fancies himself the master of all things topped with melted cheese. Predictably, leftovers of this smoky cheese spread went right into the toaster oven on slices of thick rustic bread. Smoky Pimiento Cheese Bruschetta!
Min took it to the next level with sliced fresh tomato, a few green onion bits, and a basil leaf for a "New South" Italian appetizer. Of course, the pimiento cheese is fantastic on a big juicy Cheater Kitchen Burger (page 119). We also serve our pimiento cheese along with Cheater Foie Gras (page 21), each spread on tart Granny Smith apple slices.
COMBINE all the ingredients in a medium bowl using a wooden spoon or a fork. Scoop into a serving bowl or use for open-faced melted cheese sandwiches.

PIMIENTO CHEESE
There are a million ways to make this classic Southern sandwich spread. Really good pimiento (pronounced pa-MIN-ah) cheese requires a good mayonnaise, some hand-grated Cheddar, and a small jar of pimientos. Just like tuna salad (and barbecue sauce), its re-created countless times when people add their own twist: Worcestershire and hot pepper sauces, dry or wet mustard, grated onion, a bit of sugar, sharp cheese, mild cheese, Velveeta, cream cheese, and chopped pimiento-stuffed olives.
In this recipe, Min likes how the cream cheese disperses the smoked paprika throughout the spread. Roasted red peppers, a trendy new ingredient in pimiento cheese, also contribute to the earthy flavor.
Cheater Foie Gras
Makes 2 cups
8 ounces braunschweiger, softened
8 ounces cream cheese, softened
1 tablespoon coarse-grained mustard
1 tablespoon bottled smoke
Dash of hot pepper sauce
For serving
Melba toast or crackers of your choice
Green apple slices, dates, or figs
Hot pepper jelly, fig or
cherry preserves, orange marmalade, and/or smoked paprika...

„Über diesen Titel“ kann sich auf eine andere Ausgabe dieses Titels beziehen.

Verlag
Clarkson Potter
Erscheinungsdatum
2008
Sprache
Englisch
ISBN 10 
0767927680
ISBN 13 
9780767927680
Einband
Gebundene Ausgabe
Anzahl der Seiten
214
Kontakt zum Hersteller
Nicht verfügbar
Verantwortliche Person
QE GmbH & Co. KG
info@averdo.de

Martinistraße 3
Osnabrück
Deutschland