| Moderated by: Vargr, shadowcat-x, boojum | ||
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boojum boojum 
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Ok, post your desired recepies here so we can begin plotting.. er... planning for the meal! I'll be listing who will be doing what in this post. Post your recipe's inside the thread so we can make sure we have all the ingredients. Lynn - Pork Loin in Fig Sauce Jeff - Mom's Beans Vargr - Faux Indian Chicken Strawberry/Spinach Salad Last edited on Thu Jun 17th, 2010 08:33 pm by boojum |
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Vargr Vargr 
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Here's the recipe for the "faux" Indian-style BBQ Chicken. ~~~~~~~~~~~~~~~ Indian-Style BBQ Chicken This isn't “true†Indian, like tandoori, but the Garam Masala and the cumin provide flavors reminiscent of Indian spices. It turned out very nice. The Garam Masala is a mild curry-like flavor, so this doesn't have anything like the 'heat' of some Indian foods. However, for those who like some heat in the spice as well as the temperature, adding some cayenne pepper will certainly kick this up in that department, and work quite well with the Masala and cumin. This recipe also “multiplies†very well, for big batch parties! ½ C Bull's-Eye Original BBQ sauce (Or your favorite. But go with 'zesty' and less 'honey' if you can) 2 Tbs Lime Juice (fresh, if possible) 1 tsp Garam Masala (or a bit more if you like the curry-ish flavors) 1 tsp Cumin, ground 4 small bone-in breasts, or thighs, skinless (About 1 ½ pounds) Mix all ingredients together. Reserve about ½ sauce and pour the rest into a zip-close bag. Add chicken. Close bag. Massage and shake to make sure all gets coated. Refrigerate about 2 hours, turning occasionally to make sure coating gets in contact with everything. Remove chicken and discard marinade. Grill over medium heat about 20-25 minutes, until internal temperature reaches around 160. Turn over about half way through. Baste with reserve sauce. Tip – this is a sweet sauce, so don't run the heat too high or the sugars will burn. |
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Vargr Vargr
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The Spinach and Strawberry salad is already in the forum's recipes section. Here's the link to it. I've made this about 5 times now, and it's gotten raves every time! This is a great summertime dish, made even better when the strawberries are fresh in season! http://boojumbunny.com/forums/view_topic.php?id=1143&forum_id=94 |
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Vargr Vargr
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With the wonderful produce of CA, here's something that should pair really well with cook-out goodies. Haven't tried it yet, but the recipe reads really well. No heat to speak of in this version, so everyone can enjoy it (even those who are hot-spicy adverse). ~~~~~~~~~~~ Corn and Broccoli Salad Grilling adds a touch of caramel complexity to corn's natural sweetness, making it into something really extraordinary. This salad's sweet-and-sour celery seed dressing recalls that of some traditional coleslaws or corn relishes, while broccoli adds color and additional crunch. INGREDIENTS 8 cups (about 1 pound) small broccoli florets 6 ears sweet tender corn, shucked 1/2 cup corn oil 1/4 cup red wine vinegar 1 1/2 tablespoons sugar 3/4 teaspoon celery seed 3/4 teaspoon dry mustard 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup finely chopped yellow onion DIRECTIONS Bring a large pot of water to a boil. Salt it lightly, add the broccoli and cook uncovered, stirring once or twice, until just crisp-tender, about 5 minutes. Drain, transfer to a bowl of iced water and, when cool, drain again and pat dry. Light a charcoal fire and let it burn down to medium-hot or preheat a gas grill to medium-high. Position the rack about 6 inches above the heat source. Meanwhile, brush the ears of corn on all sides with 3 tablespoons of the oil. When the grill is ready, lay the corn on the rack. Cover and grill, turning occasionally, until the corn is lightly and evenly browned, about 12 minutes. Transfer to a cutting board and cool. With a long, sharp knife, cut the kernels off the ears and transfer them to a bowl. Add the remaining 5 tablespoons oil, vinegar, sugar, celery seed, mustard, salt and pepper. Stir in the corn and the onion. The salad can be prepared to this point several hours in advance. Cover and refrigerate, returning it almost to room temperature before proceeding. TO SERVE: Stir in the broccoli. Adjust the seasoning. Serve within 30 minutes or so of completion. Notes: Wuff would whisk the dressing ingredients together prior to pouring them over the grilled corn. Get a better emulsion that way, and less risk of breaking down the corn into corn pudding if you stir too much. Vargr also suspects that this is a salad that "matures" well in the fridge. Letting it rest overnight for the ingredients and flavors to blend probably wouldn't be a bad idea. Just be sure to let it come back to room temperature for the most robust flavor when serving. |
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Vargr Vargr
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Southwestern Corn, Black Bean, and Mango salad For those who like a bit of fire with the 4th BBQ, here's a version of corn salad that answers the call. This should have some lovely, smokey, chili and SW flavor! ~~~~~~~~~~~~~~~~ This simple, fresh-tasting salad adds delicious variety to grilled foods, such as salmon, halibut, chicken or pork. Browning the corn in a skillet gives it a nutty, caramelized flavor that contrasts with the sweetness of the mango. Make Ahead Tip: Cover and refrigerate for up to 8 hours. Serve at room temperature. INGREDIENTS 2 teaspoons canola oil 1 clove garlic, minced 1 1/2 cups corn kernels (from 3 ears) 1 large ripe mango (about 1 pound), peeled and diced 1 15-ounce or 19-ounce can black beans, rinsed 1/2 cup chopped red onion 1/2 cup diced red bell pepper 3 tablespoons lime juice 1 small canned chipotle pepper in adobo sauce (see Ingredient Note), drained and chopped 1 1/2 tablespoons chopped fresh cilantro 1/4 teaspoon ground cumin 1/4 teaspoon salt Ingredient Note: Chipotle peppers are smoked jalapenos with a fiery taste that are canned in adobo sauce. Look for them in the Hispanic section of large supermarkets and in specialty stores. DIRECTIONS Heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in corn and cook, stirring occasionally, until browned, about 8 minutes. Transfer the corn mixture to a large bowl. Stir in mango, beans, onion, bell pepper, lime juice, chipotle, cilantro, cumin and salt. Notes: Instead of roasting the corn in a skillet, get fresh ears, brush with oil, and grill them as described in the Corn and Broccoli version, then shave them off the ears. Toast the garlic in oil to infuse the flavors in the oil, then pour it into the rest as described above. Or add granulated garlic or garlic salt to the oiled corn while grilling it, to impart the garlic flavor there. A whole can of Chipotle peppers is going to be some SERIOUS kick in this. Might consider cutting back a little until the result is tasted. Can always add the rest of the can after sampling, if the heat needs it. |
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