Barbequed Lamb

Lamb Cuts

1. Ground Lamb (Broil, pan-broil, pan-fry)

2. Riblets (breast braise, cook in liquid)

3. Square-cut shoulder Roast

4. Shoulder Chops (Broil, pan-broil, pan-fry)

5. Shanks (Braise, cook in liquid)

6. Frenched Leg (Roast

7. Sirloin Chops (Broil, pan-Broil, Pan-fry)

Young, tender lamb is light pink in color with soft, creamy white fat. For the grill, choose lamb steaks or chops (have your meatman cut them extra thick), or ground lamb for patties. For kabob, cut lamb steaks, shoulder, or leg of lamb into hefty cubes. Leg of lamb is just right for spit roasting or your rotisserrie. Shanks need slow braising in a tasty sauce.

Broiled Lamburgers

1 1/2 pounds of ground lamb

1 1/2 teaspoons of salt

1/3 cup of milk

5 bacon strips

Combine lamb, salt, and milk. Shape mixture in five 3/4-inch patties. Circle each with a strip of bacon and anchor ends with a toothpick. Score tops with knife handle. Arrange meat patties on broiler or grill. Broil 12 minutes. Then turn patties. Broil 10 minutes longer or till patties are done. Makes 5 servings.

Barbecued Lamb Shanks

Combine 2 onions, sliced, 1 clove garlic, minced, 1 cup sliced celery, 1 cup catsup, 1 tablespoon Worcestershire sauce, and 1 cup of water. Cover, and simmer the mixture 5 to 10 minutes. Season lamb shanks and brown in hot fat. Add sauce, and cover. Simmer tender, about an hour and thrity minutes. Or bake in slow oven about two hours, or till done.

Start Relaxing for the weekend. Have the big crisp salad all tossed, the bread keeping cozy by the fire, coffe all ready to pour into big mugs. Kabobs cooks in a jiffy-now help your-self, everybody!

Cook it on a SKEWER!

Hefty squares of marinated meat wrapped in bacon. Big boys with big appetites, take note! Cut meat into 1 1/2 to 2-inch cubes. Let the meat marinate in the refrigerator for 1 hour in a Tangy Marinade. Remove meat and wrap each cube with bacon. Thread skewer with meat cubes, small whole onions, cherry tomatoes, whole mushrooms, pineapple, or what-have-you on separate skewers-and use jumbo size of course.Then you can start grilling foods that need the longest cooking first, add the other skewers later. Cook 4 to 5 inches from heat for 15 minutes; turn and cook about 15 minutes longer. Brush with a marinade while cooking. Add the cherry tomatoes for the last few minutes of cooking time.  These old school recipes called for pitted olives, chunks of Frankfurter, sausages, peach halves, a mushroom cap and even a cherry too. Serve corn on the cob and rolls in heatproof  dishes so they can keep warm at the side of the grill. Put relishes on a nearby table, away from the heat.

Tangy Marinade:

Combine 3/4 cups of hot water

1/3 cup of soy sauce

1/4 cup of honey

2 tablespoons of olive oil

2 tablespoons of lemon juice

4 cloves of garlic, minced

1/2 cup Pineapple juice

Pizza From Scratch

From the Kitchen of: Jessica Brainard

Homemade Pizza Dough

3 cups of all-purpose flour

1 package active dry yeast

1 tablespoon of salt

1 tablespoon of garlic powder

1 cup of warm water (120 degreese)

2 tablespoons of cooking oil

For the crust in a large mixing bowl combine half of the flour, yeast and salt. Add water and oil. Beat with an electric mixer on a low speed for 30 seconds scraping the sides of the bowl. Stir in the remaining flour and beat on a high speed for 3 minutes. Knead the dough into a ball place onto a clean floured surface and roll out. Transfer to a greased pizza pan sprinkled with cornmeal and stretch to fit. Perforate the dough with a perforator or use a fork if you don’t have one, this prevents the crust from bubbling. If you want a more flavor in the crust add some pesto, garlic paste, or chopped herbs to it.

Sauce the pizza crust leaving an inch around the edges. Cover the sauce with a layer of bottom cheese then add the toppings you want spreading them out evenly. Then sprinkle on the top layer of cheese and bake in the oven for 15 minutes at 350 degreese or until the edges of the crust and cheese are golden brown. I like making my own pizza so I can customize it the way I want. The choices of toppings are endless but here are some of my favorites:

Pizza Toppings

• Canadian-style bacon
• Italian sausage
• Ground beef
• Roasted garlic
• Chicken
• Mushrooms
• Green olives
• Bell pepper
• black olives
• bacon crumbled
• onions
• Baby mozzarella
• tomatoes
• pineapple
• fresh sage
• feta

Garnish with parmesan and crushed red pepper.

Old Style BBQ Basting Sauce Recipes

From the Kitchen of: Jessica Brainard

Old Style BBQ Basting Sauce Recipes

Choosing the sauces; For steaks or beef kabobs, select a barbecue sauce that’s fairly rich in oil, has plenty of good seasonings. For pork chops or ribs, go easy on fat, use lots of chili sauce or catsup. The sauce for lamb chops need oil and garlic. Thin steaks that are slow in browning call for one that’s rich in soy sauce to give a brown glaze.  Fish and chicken need a delicately seasoned sauce-mostly oil and herbs. Marinades and basting sauces; marinades are sauces used to give flavor and tenderized meats. In some recipes, you let the meat stand in the marinade about an hour before cooking, in others, as sauerbraten, up to a day or two. This gives the acid-lemon juice, vinegar, tomato, or sour cream a chance to penetrate the meat, A basting sauce is brushed on while the meat is cooking, to prevent dryness and give distinctive flavor to the outside of the roast or steaks. Marinades are likely to be thinner ad mor highly seasoned than basting sauces which have a high proportion of oil, but the same sauce may serve both a marinade and a basting sauce. Use tomato-y sauces for meats such as burgers or steaks which  require short cooking times. The long cooking periods and high temperatures of rotisserie roasting call for oil and seasonings.

Neat trick; Use a narrow paintbrush to paint butter or margarine on meats or vegetables before grilling. For easy-on give barbecue sauce its own special paintbrush saves time in swishing on basting. Experts seasoning, have adventure with your own combinations. Swap idea with other outdoor chefs. Outfit your barbecue shelf with Worcestershire sauce, Tabasco sauce, bottled barbecue sauce, soy sauce, meat sauce, liquid smoke, kitchen bouquet, horse-raddish, catsup, chili sauce, tomato sauce, seasoned salts, garlic powder, onion powder, celery powder, fresh herbs, spices, salt and pepper.

Honey B-B-Q Rub: sugar, tomato powder, honey powder, salt, garlic powder, paprika.

Steak Seasoning: Salt, sugar, garlic powder, onion powder, peppers, paprika, celery seed, tumeric, lemon peel.

Steak BBQ Sauce

BBQ Sauce a half bottle

1 lemon squeezed over meat

2 tablespoons of Worcestershire Sauce

sprinkle of garlic powder

2 cloves of garlic minced

sprinkle of onion powder

a splash of tabasco sauce

Salt and pepper

1/3 cup of beer

Put the meat in the refrigerator covered with saran wrap for a few hours before cooking.

Take a fork and stab the meat about 15 time about an half inch apart. Season with dry seasoning and then the liquid.

Friday Barbecue

BEEF Cuts for the barbecue:

Friday Barbecue

Cook all beef at a low to moderate temperatures. broil or roast tender cuts, braise the less tender ones.

Some cuts, as round or flank steak may be tendered by scoring, as flank steak show in color picture below.

Or these steaks and chuck or rump roast may be tendered by marinating.

Beef Marinade

1/2 cup olive oil

1/4 cu chopped onions

1 teaspoon of salt

dash of pepper

1/2 cup of barbecue sauce

2 tablespoons of Worcestershire sauce

2 pounds of lean beef round or chuck cut in 1 inch cubes.

For memorable kabob, give husky cubes of beef this pep-up;

then roast to perfection over a charcoal fire.

 Combine all ingredients except meat, mix well.

Add meat and let marinate for 1-3 hours.

 Skewer meat and roast 6-8 minutes on each side. Makes 6 servings.

Beef Cuts

1. Sirloin Steak
2. Round Steak (needs tendering)
3. Flank Steak (needs tendering)
4. Club Steak
5. T-bone Steak
6. Porterhouse Steak

• After broiling steak, top with mushroom caps browned in butter.
• Mix finely chopped onion and parsley with softened butter; spread over broiled steak; or mix prepared mustard with butter.
• Before broiling, rub steak with a cut clove of garlic, or seasoning salts.
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• Mushroom Steak Topper
• 1/2 pound of mushrooms
• Enriched flour
• 3 tablespoons of butter or margarine
• 1/2 teaspoon of soy sauce
• salt and pepper
• Wash the mushrooms in a small amount of water. Don’t soak or peel. Cut off the tip of the stem. Leave mushrooms whole or slice. Sprinkle lightly with flour. Cook, covered, in butter over low heat till tender, about 8 to 10 minutes, turning occasionally. Add soy sauce an season with salt and pepper to taste. Serve on top of grilled steak.

 

Lamb Cuts

1. Ground Lamb (Broil, pan-broil, pan-fry)

2. Riblets (breast braise, cook in liquid)

3. Square-cut shoulder Roast

4. Shoulder Chops (Broil, pan-broil, pan-fry)

5. Shanks (Braise, cook in liquid)

6. Frenched Leg (Roast

7. Sirloin Chops (Broil, pan-Broil, Pan-fry)

Young, tender lamb is light pink in color with soft, creamy white fat. For the grill, choose lamb steaks or chops (have your meatman cut them extra thick), or ground lamb for patties. For kabob, cut lamb steaks, shoulder, or leg of lamb into hefty cubes. Leg of lamb is just right for spit roasting or your rotisserrie. Shanks need slow braising in a tasty sauce.

Broiled Lamburgers

1 1/2 pounds of ground lamb

1 1/2 teaspoons of salt

1/3 cup of milk

5 bacon strips

Combine lamb, salt, and milk. Shape mixture in five 3/4-inch patties. Circle each with a strip of bacon and anchor ends with a toothpick. Score tops with knife handle. Arrange meat patties on broiler or grill. Broil 12 minutes. Then turn patties. Broil 10 minutes longer or till patties are done. Makes 5 servings.

Barbecued Lamb Shanks

Combine 2 onions, sliced, 1 clove garlic, minced, 1 cup sliced celery, 1 cup catsup, 1 tablespoon Worcestershire sauce, and 1 cup of water. Cover, and simmer the mixture 5 to 10 minutes. Season lamb shanks and brown in hot fat. Add sauce, and cover. Simmer tender, about an hour and thrity minutes. Or bake in slow oven about two hours, or till done.

Start Relaxing for the weekend. Have the big crisp salad all tossed, the bread keeping cozy by the fire, coffe all ready to pour into big mugs. Kabobs cooks in a jiffy-now help your-self, everybody!

Cook it on a SKEWER!

Hefty squares of marinated meat wrapped in bacon. Big boys with big appetites, take note! Cut meat into 1 1/2 to 2-inch cubes. Let the meat marinate in the refrigerator for 1 hour in a Tangy Marinade. Remove meat and wrap each cube with bacon. Thread skewer with meat cubes, small whole onions, cherry tomatoes, whole mushrooms, pineapple, or what-have-you on separate skewers-and use jumbo size of course.Then you can start grilling foods that need the longest cooking first, add the other skewers later. Cook 4 to 5 inches from heat for 15 minutes; turn and cook about 15 minutes longer. Brush with a marinade while cooking. Add the cherry tomatoes for the last few minutes of cooking time.  These old school recipes called for pitted olives, chunks of Frankfurter, sausages, peach halves, a mushroom cap and even a cherry too. Serve corn on the cob and rolls in heatproof  dishes so they can keep warm at the side of the grill. Put relishes on a nearby table, away from the heat.

Tangy Marinade:

Combine 3/4 cups of hot water

1/3 cup of soy sauce

1/4 cup of honey

2 tablespoons of olive oil

2 tablespoons of lemon juice

4 cloves of garlic, minced

1/2 cup Pineapple juice

Hawaiian Meat on a Stick Marinade

1 1/2 pounds of meat  in 1 inch cubes

1 teaspoon of dry mustard

1 teaspoon of chili powder

1/2 teaspoon of ground ginger

1/2 cup of finely chopped onion

1 teaspoon turmeric

1 1/2 teaspoons of salt

1/2 cup of coriander

4 tablespoons of lemon juice,

1 teaspoon of honey

A Hawaiian treat famous in the Islands. Mix the ingredients together in a bowl. Pour the mixture over the meat and let stand for 2 hours. Thread meat on skewers. Broil about 25 minutes, turning often on the grill or rotating skewers.

Friday Barbecue

Grilled Shish-Kababobs on a Skewer

Corn On the Cob

Western Salad Bowl

Garlic Dressing

Hot German Potato Salad

Toasty Cheese Bread

Mom’s Apple Pie

Coffee

Hawaiian Cream BBQ Beef Sticky-Buns

 

From the Kitchen of: Jessica Brainard

Hawaiian Cream BBQ Beef Sticky-Buns 

1-loaf of King’s Hawaiian Bread

1-bag of King’s Hawaiian Rolls

5-oz Jack Daniel’s Shredded Beef

1/2 cup of milk

1-8 ox pkg. of cream cheese

3-stalks of chopped green onion

1-clove of minced garlic

1/2 cup of sour cream

1-Tablespoon of Dijon Mustard

2- Tablespoons of Worcestersire Sauce

Heat the oven to 375 degrees. Cut 1/2 inch slice off the top of the bread. Hollow out loaf leaving a 1-inch shell. Cut the bread removed from the loaf and the top slice into bite size pieces. Place the bread bowl and pieces on a baking sheet. Toast bread pieces for 8 minutes until golden brown. Cool.Saute the onion and garlic. Stir in cream cheese, milk, shredded beef and seasonings in a medium size heavy saucepan. Cook over medium-low heat stirring gently with a wire whisk until the cheese is melted an the mixture is smooth. Stir in remaining ingredients. Heat through, but do not boil. Place warm dip in bread bowl surrounded with toasted bread pieces for dipping.

 

Chinese Beef Marinade

1 teaspoon ground ginger or fresh if available

1 teaspoon of dry mustard

1 teaspoon of dijon mustard

1 tablespoon of sugar

1/2 cup of soy sauce 1/4 cup of olive oil

3 cloves of garlic, minced

Beef Stew

Look for bright red color, well marbled with veins of fat through the lean outer covering of fat and should be creamy white,, waxy with brittle texture. Select quality beef, aged for tenderness and flavor. Beef Cuts for barbecue meals- to broil, roast, and braise. Have a Chuck-wagon Stew Party! Fill up Grandma’s Dutch oven with Jessica’s Famous Stew Recipe. Have relishes, hot rolls, fruit or little cherry, apple, or berry pies.

Beef cuts

1. Rolled rump (Marinate, then roast; braise)
2. Short Ribs(Braise, cook in liquid)
3. Corned Beef (brisket cook in liquid, then bake)
4. Arm Pot Roast (Chuck marinate then roast;braise)
5. Standing rib (roast)
6. Rolled Rib (roast)
7. Rib steak
8. Boneless chuck

From the Kitchen of: Jessica Brainard

Beef Stew

1 Top bottom Eye Round Roast

2 Tablespoons of olive oil

3/4 cup s of water or dry wine

1 can of V8 vegetable juice

1 Tablespoon of Worcestershire Sauce

1 cube/1 can of beef broth

1 tablespoon of dried basil

3 medium potatoes cubed

8 small chopped carrots

2 stalks of celery with leaves

1/2 cold water

1/4 cup of flour

3 tablespoons of salt

2 tablespoons of pepper

Brown meat in oil on all sides on a grilling pan on the stove. Transfer the meat to the crock pot. Add carrots, celery, spices, water and broth. Cook for six hours stirring occasionally. Add potatoes, wine, and flour in the last hour. Remove the roast and slice the meat on a cutting board. Return the meat to the crock pot. Serve with jalapeno cheesy cornbread.

Mom’s BBQ Pork Ribs

From the Kitchen of: Jessica Brainard

“Make everyday special”

MOM’S BAKED PORK RIBS

1 rack of Pork Spareribs (Roast, braise, cook in liquid)

1 Table spoon of Salt

1 Tablespoon of Pepper

1 Tablespoon of Garlic Powder

2- Cloves minced garlic

1 half bottle of jack Daniels BBQ sauce

Cut ribs in sections of 3. Pull off white membraine on bottom of ribs. Add salt, pepper, garlic powder. Marinate in the refrigerator for 24 hours.

Cover with foil and bake at 300 degrees for 1 hour. Baste with BBQ sauce. Serve with country style potato salad

and baked beans.

Yankee Style New England Clambake

From the Kitchen of: Jessica Brainard

Yankee Style New England Clambake

Traditional New England Clambake shore dinner for an enthusiastic crowd, Yankee Style.

The Fire:

Dig a 4 foot deep by 6 foot wide shallow pit in the sand on the beach. Wide enough to hold food for the size of your crowd. Gather Rocks, firewood, and seaweed. Line pit with stones, about the size of a head of lettuce, and build a bumper blazing fire in the  pit alternating firewood with more stones. The stones are heat and settle as fire burns down.  Light a fire and put the large rocks in the pit, let the fire burn for 4 hours. The heat in the stones must cook your clam dinner so get ’em HOT! While the fire burns, get your food ready. When the fire is ready, rake off embers, then cover stones with 6 to 8 inches of seaweed (rock weed’s dandy). Place the chicken wire over the pit. Cover the chicken wire with seaweed. Pile on food  clams first, then another layer of seaweed, lobsters, more seaweed, corn, potatoes, onions, and a final layer of seaweed. Cover with a tarp, wet burlap, or wet canvas. fasten edges down with stones, and pile sand on top to hold in the steam. You can also put the food into the potato sack (the old mesh style kind not the plastic kind). Leave the husk on the corn while cooking then remove the husk after cooking.

HUSK: Remove the stem and leaves with a knife. Seal with large canvas material and or a tarp and place large rocks on top so it won’t blow off. Let it steam for 1 hour. Season with pepper, salt & butter. Doneness test; Open the shell of the nearest lobster. If he’s ready so is the whole bake. Now open up the  with a little Yankee fanfare-pink lobsters, corn in husk, flavorful onions. Serve clams and lobsters with melted butter (in a clam shell for real atmosphere) Offer crisp relishes, and always watermelon, and complete your meal with potato salad or a tossed salad, toasted buttered rolls, and warm apple pie…This is great for coastal style family reunions. Check the weather report to make sure rain is not in the forecast.

Materials

1. Rocks/Hot Stones
2. Firewood
3. Lighter fluid
4. Large Canvas
5. Seaweed
6. Chicken wire
7. Potato sacks
8. Charcoal
9. Tarpaulin

INGREDIENTS

• Clams; Scrub well use sea water, if your near the ocean making sure all the sand is removed from the shells. Allow 2 quarts of clams for each hungry guest. (a bushel serves 15.)
• Oysters
• Fish; wrapped in paper, foil, or leaves to hold its shape and flavor.
• Lobster; Allow one pegged live lobster for each person.
• Corn; Strip back husks and remove the silk and replace husks.
• Sweet Potatoes; Use medium sweet potatoes, well-scrubbed. You bake em in their jackets.
• Crab;
• Sausage or franks; wrapped in foil or paper to keep fat from running on other foods.
• Onions; Baked in their skins.
• Butter
• Salt
• Pepper

 

Savory Basting Sauce

1-cup of melted butter

2-Tablespoons of Lemon Juice

3- cloves of minced garlic

1/4 Tablespoons of crushed Red Pepper flakes

Salt and pepper

Mix all ingredients together. Baste seafood, chicken, steaks or vegetables for grilling or broiling.

Seasoned Salmon Steaks

6-Salmon steaks (1 inch thick)

1/2-cup of butter

2- tablespoons

2-Teaspoons of Italian Seasoning

3-Tablespoons of lemon juice

1/2-Teaspoons of garlic powder

1/2 Teaspoons of grated lemon peel

a dash of cayenne pepper

HUSH PUPPIES

3 Cups of white or yellow corn meal

1 teaspoon salt

1/2 teaspoon of baking soda

1/2 cup chopped onion

1 1/2 cups of buttermilk

2/3 cups of water

Combine dry ingredients and onion. Add buttermilk and water. Stir just until corn-meal mixture is moistened. Drop rounded teaspoonfuls into deep hot fat or into a skillet used to fry fish. Fry till golden brown, turning once about 2 minutes. Drain on paper towels. Service at once. Makes 70-80. Down South, you’d choose white corn meal…

Dips For Chips

From the Kitchen of: Jessica Brainard

Try to buy ingredients from your local farmer’s market. It will be fresh and the planet will love you for it.

Fresh Habanero Salsa 

1-Lime squeezed

1-shallot onion

2- cloves garlic

1-Habanero

1- jalapeno

1- bunch fresh cilantro also called Chinese parsley

5- tomatoes

1- avocado

2 table spoons of salt

1 tablespoon of raw sugar

Combine ingredients in the food processor. Mix and add to a serving bowl. Chill in the refrigerator for 1 hour. Use as a topping for your mexican food or eat with tortilla chips.

 

 

Guacamole Dip

3-Ripe avocados pitted peeled and mashed

2- garlic cloves

2-Jalapeno chilies, seeded and finely chopped

2-medium tomatoes finely chopped

1- lime squeezed

1-dash of pepper

2-diced green onion

Peel and slice avocados, chop tomato remove seeds, combine with the other ingredients in a medium size bowl. for extra hot add a diced habanero pepper. Cover and chill in the refrigerator for 1 hour to blend flavors. Use as a garnish on your favorite Mexican food dish serve with chips. Makes 3 cups dip

.

Mexican Cheese Dip

1 cube of butter

Red onion chopped

1 pound Mexican Velveeta Cheese

Microwave until melted

Add a chopped tomato and spinach

Serve with chips

 

 

Crowd Pleasing Bean Dip

1-30 oz. can of Rosarita Refined Beans

1-cup of salsa

8-oz of Velveeta Cheese cut into small cubes

6-slices of cooked and crumbled bacon

1-4 oz can of green chilies

Cube and place the cheese in the crock pot. Heat on a medium. Cook the bacon on the stovetop and place on a paper-towel-lined plate. Crumble the bacon and stir into cheese, add the chilies, beans and salsa. Heat on medium high until the cheese is melted. Mix well and serve with chips.

BBQ Short Ribs

From the Kitchen of: Jessica Brainard

BBQ Short Ribs

2 Pound Short Ribs Braise cook in liquid

1/2 cup of honey

1/4 Lawry’s steak suce

1 cup Hot N Spicy BBQ Sauce

4 diced green onion scallions

4 cloves of garlic minced

Salt & pepper to taste

2 Table spoon Tabasco hot pepper sauce

2 Table spoon Lawry’s Salt

1 table spoon of garlic powder

1 dash onion powder

Season meat with the dry seasoning and refrigerate for 30 minutes. Brown ribs on both sides in broiler for about 15 minutes on each side. Cut ribs into sections of 3. Place  the onions and garlic into the crock pot first then lay the ribs on top. Pour the sauce over the meat. Cook for 6 hours. Stir occasionally. This is a easy dinner that is sure to impress.