Monday, July 4, 2011

July 4th BBQ Dinner

As I'm sitting here typing this post, I can hear all the fireworks, the grand finale actually, and so it's almost over...but Happy 4th everyone!  

I love cooking on the 4th of July and I really hope that you'll try these recipes, not just on a holiday weekend, but anytime during the summer!  And once you make the BBQ Sauce, you'll never purchase another bottle again!  I always have it on hand in my fridge.

BBQ Sauce:

1/2 cup bourbon whiskey
1/2 cup apple cider vinegar
1/3 cup dark brown sugar
1/4 cup molasses
1/4 cup agave syrup
1/4 cup worcestershire sauce
1/4 cup prepared yellow mustard
2 tbsp minced garlic
2 tsp smoked paprika (pimenton)
2 tsp ground cumin
1 tsp allspice
1 1/2 tsp kosher salt
1 tsp black pepper
1/4 tsp cayenne pepper (or more to taste)
1 24oz bottle of organic ketchup

  • In a medium sauce pan, reduce whiskey by half.
  • Add all other ingredients, except for ketchup, and simmer for about 10-15 minutes for garlic to soften and flavors to combine.
  • Add ketchup, stir to combine and heat through.
  • Remove from heat and set aside.

BBQ Baked Beans:

1 cup navy beans, soaked overnight
1 cup pinto beans, soaked overnight
1 cup lite beer
1/2 cup filtered water
1 medium onion, diced small
4 cloves garlic, minced
3/4 cup BBQ sauce (see above)
1/4 cup molasses
1/4 cup apple cider vinegar
2 tbsp agave syrup
2 tbsp worcestershire sauce
1 tbsp dry mustard
2 tsp kosher salt
1 1/2 tsp smoked paprika (pimenton)
1 tsp ground cumin
1/2 tsp ground ginger
1 bay leaf
1/2 tbsp canola oil

  • Preheat oven to 325 degrees.
  • In two separate sauce pans, cover beans with water and cook until tender, about one hour.  Let beans cool in liquid while preparing other ingredients.  Drain beans and set aside.
  • In a small saute pan cook onions and garlic until tender about 5 minutes, being careful not to burn.
  • In a large bowl add all other ingredients, cooked onions and garlic, and drained beans.  Stir to combine and place in a casserole dish.  
  • Cover with foil and and bake in the oven for 3-3 1/2 hours until liquid is absorbed and beans are tender.

Roasted Corn & Jalapeno Cornbread:

1 cup fine yellow cornmeal
1 cup unbleached flour
1 1/2 tsp baking powder
1 tsp salt
1 cup organic soy milk, plain
1 tsp white wine vinegar
2 tbsp organic unbleached sugar, or agave syrup
6 tbsp canola oil
1 1/2 tsp Ener-g Egg Replacer (plus 2 tbsp water)
2 tbsp minced jalapeno, seeds removed
1 ear of corn, roasted, kernels removed from the cob

  • Preheat broiler or grill and roast corn until slightly charred on all sides.  Let cool, remove kernels from cob and set aside.
  • Spray a 9" cake pan with canola spray and set aside.
  • Sift dry ingredients together in a medium size bowl.
  • In another bowl add vinegar to soy milk and let sit for about 10 minutes.
  • In a small bowl whisk together egg replacer and water until frothy.
  • Add all wet ingredients together and then add to dry ingredients, stirring with a spatula until combined.
  • Pour ingredients into prepared cake pan and bake for about 30 minutes at 325 degrees until cake pulls away from the pan, and a toothpick comes out clean.
  • Right before serving, brush top with butter and place under the broiler to brown slightly.
BBQ Soy Curls Sandwich:

1/2 - 3/4 package Butler Soy Curls, rehydrate according to package directions
1 cup BBQ sauce to moisten, more or less
4 Toasted whole grain rolls
Note:  If you don't have Soy Curls, you can use Seitan or Tempeh instead.

Broccoli & Carrot Slaw:

3-4 cups shredded broccoli (or cabbage), I purchase it already shredded at Trader Joe's
1 large carrot, peeled and shredded
1 tsp celery seed
1 tsp garlic powder
1 tsp onion powder
1/2 cup Vegenaise (more or less depending on consistency)
Juice of 1 lemon
Kosher salt and black pepper to taste

Roasted Corn with Tarragon Butter:

1 large shallot, minced
3-4 garlic cloves, minced
1 tsp fresh thyme, minced
1/4 cup Pernod (optional), or water
8 oz softened Earth Balance Vegan Buttery Sticks
2 tbsp minced fresh tarragon
Kosher salt and black pepper to taste
4 ears fresh white or yellow corn on the cob, shucked and roasted under a broiler or on a grill until lightly charred.

  • Add shallot, garlic and Pernod to a small sauce pan and cook on low until Pernod has evaporated and shallots are soft.  Let cool to room temperature.
  • Add all ingredients to a bowl and mix to combine.  Season with salt and pepper. 

Watermelon Granita:
1 small seedless watermelon
1/3 cup agave syrup
1/2 cup filtered water
Fresh mint leaves

  • Remove rind and dice watermelon and place in a food processor and blend until smooth.  Strain through a mesh strainer.  You should have about four cups of watermelon juice.
  • Add agave syrup and water to juice and stir to combine.
  • Pour into a 10x13 casserole dish and place in the freezer.
  • Every hour remove from freezer and break up ice with the prongs of a fork until it resembles shaved ice.  Takes about 4 hours from start to finish.
To drink, I served Green Tea Lemonade with agave syrup, lemon juice and sparking water.   



1 comment:

  1. Wow it all looks so beautiful! That roasted corn makes me salivate :)