Barbeque or barbecue...sweet or hot, runny or gooey? All are a matter of preference. You know one of the most amazing things is that when I was asked to write the "Finger Lickin, Great Tastin' Hot 'n Spicey Barbecue cookbook following the success of "Chili Madness", I thought it would be great fun, just like the chili book. But, no such luck. With chili recipes, cooks are generally very happy to share their recipes. But, with babecue recipes, not the same..
I will never forget, Hans, a Norwegian who had a very great and favorite barbecue joint in Oklahoma City, OK. We would plan our trips from New Mexico to New York so we could eat there. We also ordered his ribs and sauce for many events. So he kind of knew us and I thought he would be flattered to have his sauce recipe featured in my forthcoming book. No such luck. You know what he said, when I asked him? He said, "that recipe is just like my boots, they will both die with me." Hmmmm!
So not only did I have a hard time getting great barbecue chef recipes, but I also had to rewrite the book, once written. Due to the fact that Workman, the Publisher, got an order for several thousand of the cookbooks for their Christmas catalogue being mailed to a densely urban NYC audience. So they wanted me to rewrite the book to feature how the recipes could be cooked in an apartment with no "barby".
Nonethelesss, the book became a best seller and I am featuring recipes from the book in my forthcoming Barbecue Cooking Class next week on Thursday, May 25 at 5 PM--just in time forthe long weekend. And, I am placing a special $99.00 price (instead of $115.00) and a special price on my cookbook of only $12.00, autographed however you wish. A great Father's Day gift!
Our next class, June 8 at 5 PM, features some of my favorite appetizers--just in time for Graduation parties, wedding events, Father's Day and other summer celebrtions. Some of the featured recipes will be Bitsy Bloody Marias, Poquito Potatoes featuring tiny potatoes with a caviar and creamy potato filling, fluffy Greek triangle pastries and much more.
Here's a couple of recipes for accompanying a fun barbecue--
NINE DAY COLE SLAW
Coleslaw, especially the pickled variety, is often served with Southwestern foods. You can tuck it in tacos and burritos and enjoy it as a side dish with spicy entrees such as enchiladas.
This particular slaw is a wonderful “take-along” for campers and picnickers because it keeps very well without refrigeration. The story goes that it keeps for 9 days, but I’ve never had any last that long!
Yield: About 2 quarts
1 cup salad oil
1 cup white or cider vinegar
1 cup sugar
2 Tablespoons celery seeds
3 pounds cabbage, thinly sliced and chopped
1 medium green bell pepper, finely chopped
2 medium white onions, finely chopped
1 Tablespoon salt
1/2 teaspoon freshly ground back pepper
- Heat the oil, vinegar, sugar and celery seeds until the mixture boils and the sugar dissolves. Simmer for a few minutes.
- Combine the chopped vegetables in a large bowl. Season with the salt and pepper and mix well. Pour hot dressing over the vegetables and let stand for at least 2 hours before serving. Better yet, chill overnight for the best flavor.
BACON CRUMBLE CORNBREAD
There’s something about cornbread that really complements chili, and there’s something about bacon that really complements cornbread. This cornbread combines the smoky, rich flavor of bacon with the gritty satisfying texture and pleasing earthiness of cornmeal—and it’s delicious alongside any number of chilies. You may use either finely ground corn meal or corn flour or coarsely ground corn meal.
Yield: Serves 4 to 8
4 strips thick-cut (or 8 strips thin-cut) good-quality bacon
1 cup blue, yellow or white cornmeal
1 cup all-purpose flour
2 Tablespoons sugar
2 teaspoons baking powder
1 teaspoon Kosher salt
1 cup milk
- Preheat the oven to 400° F. Cut the bacon crosswise into ¼ inch wide strips.using a kitchen scissors or a sharp knife, then place them in a 9-inch cast-iron or heavy oven-proof skillet over medium-low heat and cook, turning occasionally, until crisp, about 6 to 8 minutes. Transfer the bacon to a paper-towel lined plate to drain. Reserve 3 tablespoons of the bacon drippings in the skillet and pour off the rest.
- Combine the cornmeal, flour, sugar, baking powder, and salt in a large bowl. In a separate bowl whisk together the egg and milk. Add egg mixture to the dry mixture and stir to combine.
- Pour the bacon drippings into the batter and stir until just combined. Pour the batter into the unwashed skillet, top with the bacon, and bake until a toothpick inserted in the center of the cornbread comes out clean, 20 minutes.