All-American BBQ Dinner at Cathrine and George's house; June 2nd, 2007

menu:

aperitif and drinks - prepared and provided by Catherine and George

Lynchburg Cooler

Serves 2

2 Oz Jack Daniel’s sour-mash whiskey
1 Oz brandy
1 Oz rum
1 ½ tsp sugar
4 twists lemon peel

Combine 1-4 with 1 Oz water and shake until sugar dissolves
Pour over ice cubes
Top with lemon peels
Serve and enjoy

Iced Sunshine

Serves 2

2 Tbs simple syrup (equal amount sugar & water brought to boil until sugar dissolves & cool)
2 Cups squeezed pink grapefruit juice (4 large grapefruits)
2 Oz tequila
Splash of Roses grenadine

Combine 1-3
Pour over ice
Add splash of grenadine & serve

Wine
Sauvignon Blanc, Rock Rabbit, 2005
Zinfandel, Marc Cellars, 2003

Beers
Abita Amber-LA
Alaskan Summer Ale-AS
Lagunitas Pilsner-CA

Cider-Hornsby Draught

Ice Tea

Arnold Palmer ( Tea &Lemonade mixed 2:1 or to taste)

appetizers:

Pickled Asparagus, Okra (hot) and Beets - prepared by Catherine and George


Adells Apples-Chicken Sausage grilled and sliced with dips - Cattelmen Golden BBQ Sauce and SDQ's Sauce - prepared by Catherine and George

Dill Dip and Veggies - prepared by Jacek and Joanna

3/2 cup mayonnaise
3/2 cup sour cream
3 tbsp dill weed or more
salt to taste
garlic powder to taste

Mix mayonnaise and sour cream until well blended. Add dill, salt, and garlic powder to taste. Serve with veggies (carrots, celery, fresh broccoli, cauliflower, etc.)

Curry Dip and Veggies - prepared by Jacek and Joanna

1 cup sour cream
1 cup good natural yogurt
2 tbsp curry powder or more
1 tbsp olive oil
salt to taste

Mix sour cream, yogurt and olive oil. Add curry powder and salt. Mix together. Serve with veggies (carrots, celery, fresh broccoli, cauliflower, etc.)

salad:

John's Own Pasta Salad - prepared by Kyle and John

Make the night before

2 lbs tri-color pasta
1 bottle - Paul Newman's Oil and Vinegar Salad Dressing
1 cup - mozzarella cheese, chopped
1/2 cup sweet red onion
1 cup black or green olives - pitted
1 lb cherry tomatoes - halved
1 cup - mixture of red, yellow, orange peppers
1 cup artichoke hearts
2 lbs of any summer vegetable, e.g. squash, broccoli (Boil with pasta the last 2 minutes)

side dishes:

Uncle Charlie's Cornbread (regular Southern) - prepared by Catherine and George

Serves 8

2 Cups corn meal, stone ground

¾ Cup buttermilk or plain milk

1 Egg

¾ Tsp Soda

1 large spoon shortening or bacon grease

1 Tsp salt, kosher salt works best

Mix corn meal with milk, egg, salt and dissolved soda.

Preheat oven or grill (350-400 F).

Heat an iron skillet on the grill (lid up), add the corn oil to coat the bottom and sides of the pan.

Add melted shortening to mixture and stir.

Pour the batter into the hot skillet.

Lower the flame to low and cook with the grill lid down or in oven at 350-400 F in oven for 35-40 minutes

Northern Sweeten Cornbread - prepared by Catherine and George

Serves 12

1 Cup yellow corn meal

1 Cup all-purpose flour

¼ Cup granulated sugar

1 Tbs baking powder

1 Tsp salt

1 Cup milk

1/3 Cup corn oil

1 large egg, beaten

Preheat oven (400 F)

Combine dry ingredients 1-5 in a medium bowl

Combine 6-8 in small bowl and mix well

Add liuid mixture to the corn meal mixture till blended

Pour into pregreased pan

Bake for 20-25 minutes or until wooden touthpick inserted in center comes out clean

Serve warm

Red White & Caesar Coleslaw - prepared by Catherine and George

3 Cups red/white cabbage, coarsely chopped
1 Cup carrot, coarsely chopped

Dressing
½ Cup mayonnaise
¼ Cup parmesan cheese
2 Tbs lemon juice
2 Tbs Dijon mustard
2 minced garlic clove
½ Tsp salt
½ Tsp pepper
¼ Tsp peprika
1 Tsp Worcestershire sauce
½ Tsp Tobasco

Combine salt and garlic together to form a paste.

Add to other dressing ingredients and mix well.

In a large bowl combine cabbage and carrots with the dressing.

Toss until completely coated.

Cover and refrigerate at least 2 hr.

BBQed Asparagus - prepared by Catherine and George

Corn-On-The-Cob - prepared by Catherine and George

Ears of corn as needed
Large pot of water

Start large pot of water to boil

Don’t shuck corn until ready to cook

Remove husks, hairs and cut-off ends

Rinse in fresh water

Wait till water boils and drop in ears with enough water to cover all ears

Wait till water starts to boil again, then turn off heat and cover

If young corn, let sit 5 minutes; otherwise wait 10 minutes

Drain it, salt it, butter it and eat it.

Texas Style Beans - prepared by Brenda and Rudy

Serves 8-12

2 cans Ranch Style beans
1 can black beans
1-2 can(s) of diced green chile
1 large onion
1 tablespoon minced garlic
Salt and pepper

In a skillet, saute onion and minced garlic in olive oil. Add green chiles and cook until tender. Add mixture and beans in a crock pot and simmer for 2-4 hours. Add salt and pepper to taste.


main dish:

JDQ'd Chicken and Shrimps - prepared by Catherine and George

JDQ'd Chicken:
4 chicken breasts

BBQ Rub (see ribs recipe below)
JD Mop (see ribs recipe below)
JDQ’s Sauce (see ribs recipe below)

1. Prepare smoker to 200 to 220F or grill.

2. Rub breasts with Rub and let stand 30 minutes

3. Drizzle breasts with Mop

4. Cook 25-30 minutes and drizzle with JDQ’s Sauce

JDQ'd Shrimp
1 Lb large shrimp (24 to 30 shrimp)

Marinade

¼ Cup JD

¼ Cup sesame oil

¼ Cup soy sauce

1 Garlic clove minced

1 Tsp Tobasco

Sesame seeds

1. Mix 1-4 into a marinade
2. Prepare shrimp and put in plastic bag and add marinade
3. Let stand at room temperature 1 ½ hr
4. Prepare grill
5. Drain marinade into saucepan and keep
6. Grill shrimp 3 minutes each side
7. Dip cooked shrimp into marinade
8. Roll in sesame seeds to coat
9. Place shrimp on grill and cook until seeds lightly brown, turning once
10. Remove and place on platter, scatter red jalapenos

JDQ'D Ribs - prepared by Catherine and George

4 Full slabs pork spareribs

BBQ Rub
¼ Cup freshly ground pepper
¼ Cup paprika
4 Tbs brown sugar
1 ½ Tbs kosher salt
1 ½ Tbs chili powder
2 Tbs garlic powder
2 Tbs onion powder

JD Mop
½ Cup Jack Daniel’s(JD)
½ Cup cider vinegar
Tobasco to taste

JDQ’s Sauce
¼ Cup butter
¼ Cup vegetable oil
2 Onions minced
¾ Cup Jack Daniel’s
2/3 Cup ketchup
½ Cup cider vinegar
½ Cup fresh orange juice
2/3 Cup molasses
3 Tbs Worcestershire
2 Tbs Tobasco or to taste
¾ Tsp fresh ground pepper
½ Tsp salt

1. Night before JDQing, combine rub ingredients in bowl and apply 2/3 to ribs evenly.

2. Place slabs in plastic bag and refrigerate overnight.

3. 40 minutes before BBQing, remove from fridge and pat ribs with remainder of the rub.

4. Let sit at room temperature 30 minutes.

5. Prepare smoker for smoking at 200-220 F.

6. Cook ribs 5 ½ hr and mop and turn ribs @ 1 ½ , 3 and 4 ½ hr

7. At 3 ½ hr or earlier prepare JDQ sauce

a. In large saucepan, melt butter and add oil over Medium heat and sauté onions until golden

b. Add remaining items, reduce to Low heat, and cook until thickens—maybe 45 minutes & stir frequently

8. Brush ribs with sauce last 60 minutes of cooking two or three times

9. Return sauce to stove and simmer until reduced by 1/3.

10. Ribs ready when meat will bend between ribs; sauce will be gooey and sticky

11. Remove slabs and let stand 10 minutes before slicing individual ribs

dessert:

Boysenberry or Double Blackberry Pie - prepared by Dena and Sam

If berries are firm-ripe, use minimum tapioca; if soft-ripe, use the maximum.

6 cups boysenberries or blackberries
1 cup sugar
3 to 4 tablespoons quick-cooking tapioca
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
3 tablespoons blackberry-flavor liqueur (cordial or brandy), optional
Pastry for a double-crust 9-inch pie

1. Rinse berries and drain dry on absorbent towels. In a large bowl stir together sugar, tapioca, cinnamon, and nutmeg. Add berries, lemon juice, and liqueur; mix gently. Let stand at least 15 minutes or up to 1 hour to soften tapioca, stirring gently now and then, before pouring into pie crust.
2. Bake over foil in a 400 degree F oven on the lowest rack until pastry is golden brown and filling is bubbly, 55 to 60 minutes.