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2011 - Volume 2 Issue 1
¡Comidas Sabrosas!
Entertaining at Home
Article: Bob Skolnick
Photos: Jesse Ramirez
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When you set your summer party menu, there are numerous options for appetizers, salads, entrées, asides and desserts. To start the party menu, I chose Red Devil Chicken Wings and Broiled Shrimp with a Teriyaki Peach Glaze. The flavors and spice of these two appetizers will awaken the taste buds for the barbecue to come. The salads I chose are nice complements to the spicy barbecue entrées. The Harvey House slaw has a sweet and sour taste and the Fingerling Potato Salad offers the soothing cold potato ranch dressing flavors.

    The southwestern region is ideal for patio entertaining with so many homes having outdoor kitchens and covered patio areas. Planning a summer barbecue on a patio is just a natural event with grilling and oven barbecuing as a preferred method of cooking.
The chosen entrées all have the same Mango-Chipotle barbecue glaze, but the meats are different and the resulting tastes vary. Pork chops, smoked sausage and turkey legs offer a nice variety of flavors and textures. The star of the menu is Braised BBQ beef brisket. When properly prepared the brisket is very flavorful and tender. It can be eaten with just the barbecue sauce or placed on a bolillo or tortilla with a little salsa or pico de gallo.

We profiled Blue Moon Beer and suggest it as an excellent match for this menu. If you never have enjoyed Blue Moon Belgian White Ale before, you are in for a real treat.

Finishing the party menu with apple pie brings the palate back down with the cinnamon sugar sweetness of the filling and crust. This is a menu that has broad appeal and your guests will remember your summer party. Buen Provecho!
  Click on any "Summer Barbecue Party" course below to reveal or hide its cooresponding recipe.

• Red Devil Chicken Wings - Serves 6

  24   each   chicken wings
  1 ½   cups   vegetable oil
  1   can   chipotle chile in adobo sauce
  2   tbsp   chile powder
  2   tbsp   ground cumin
  2   each   Sazon Goya packets
  1   tsp   garlic salt
  1   tsp   granulated onion
  To Prepare
  1.   Combine all dry spices and Sazon Goya packets contents and mix.
  2.   Stir in the vegetable oil and mix well.
  3.   Chop the chipotle chiles and blend them and their sauces into the marinade mixture.
  4.   Take chicken wings and trim off the tips. Cut between the wing drumette and the wing
so you have two pieces for each wing purchased.
  5.   Toss the wing drumettes and the wings in the Red Devil marinade. Cover and
refrigerate overnight.
  6.   Remove from refrigeration, drain off excess marinade and place on an aluminum
foiled baking sheet.
  7.   Place in a 375-degree oven and roast until browned on one side. Turn over and
roast on the other side.

• Broiled Shrimp with Teriyaki Peach Glaze - Serves 6

  24   each   shell on shrimp – U-10 size
  8   oz   teriyaki glaze
  6   oz   peach halves – canned
  1   tbsp   ground ginger
  To Prepare
  1.   Rinse the shrimp, remove feelers but leave on the shell – refrigerate.
  2.   Place the teriyaki glaze in a mixing bowl, mix in the ground ginger.
  3.   Drain the peach halves and add the peach syrup to the teriyaki glaze.
  4.   Chop the peach halves to a fine dice and add to teriyaki mixture.
  5.   Toss the shrimp in the glaze to coat – let stand in the glaze, covered,
under refrigeration for three hours.
  6.   Drain the shrimp and place on a foil-lined baking sheet and place under
your oven broiler.
  7.   Broil shrimp on one side until browned.
  8.   Turn the shrimp over and broil on the other side.
  9.   When serving, drizzle the excess teriyaki peach glaze over the shrimp.

• Harvey House Slaw - Serves 6

  2   head   green cabbage – cut in half and shredded ¼ inch
  1   each   green bell pepper – cleaned and cut into strips ¼ inch wide
  1   each   red bell pepper – cleaned & cut into strips ¼ inch wide
  2   each   red onion – medium – peeled and cut into strips ¼ inch wide
  1   cup   granulated sugar
  1   cup   white vinegar
  ¾   cup   vegetable oil
  1   tbsp   salt
  2   tsp   granulated sugar
  1   tsp   dry mustard
  1   tsp   celery seed
  To Prepare
  1.   In a large stainless steel bowl, combine the cabbage, green and red pepper strips
and the red onion strips and mix.
  2.   Sprinkle one cup of sugar over the mixture.
  3.   In a saucepan combine the dry mustard, two teaspoons of sugar, celery seed, salt,
oil and vinegar. Mix well and bring to a boil. When the dressing comes to a boil, stir
and then remove from the heat.
  4.   Pour the mixture over the cabbages, pepper and onion strips. Toss well to coat all
of the vegetables.
  5.   Refrigerate covered for at least four hours. Toss well again before serving.

• Fingerling Southwest Potato Salad - Serves 6

  2   llbs   fingerling potatoes
  2   cups   celery – diced ½ inch
  1   cup   red onion – diced ½ inch
    cups   ranch dressing
  ½   cup   chopped fresh parsley
  ½   cup   chopped fresh cilantro
  ½   cup   diced jalapeño peppers
  2   oz   lime juice
  1   tbsp   ground pepper
  1   tbsp   salt
  1   tsp   Spanish paprika (to sprinkle on top)
  To Prepare
  1.   Rinse the fingerling potatoes, leaving their skin on and place into a pot with chicken
or vegetable stock and simmer until tender, but not too soft.
  2.   Remove the potatoes from the stock and place the potatoes on a sheet pan to cool.
Do not rinse.
  3.   Cut the potatoes into bite-size pieces.
  4.   In a stainless mixing bowl, combine all ingredients except the potatoes and the paprika. Mix thoroughly and then gently fold the potatoes into the dressing mixture. Using a rubber spatula, gently toss the potatoes in the dressing to fully coat all potato pieces.
  5.   Cover and refrigerate overnight.

• Barbecued Chops, Legs and Sausage - Serves 6

  6   each   center cut pork chops – bone in ¾ inch thick
  6   each   fresh turkey legs
  6   each   smoked sausages
  4   tbsp   Lawry’s seasoned salt
  4   tbsp   onion powder
  2   tbsp   black pepper
  1   can   olive oil spray
  To Prepare
  1.   Mix Lawry’s season salt, ground black pepper and onion powder.
  2.   Rinse chops, turkey legs and sausage, then pat dry with paper towels.
  3.   Spray both sides of the pork chops, turkey legs and sausage with the olive oil spray.
  4.   Lightly sprinkle each item with seasoning rub.
  5.   Grill to a half-cooked state on your charcoal barbecue.
  6.   Remove from the barbecue and lightly coat each item with the Barbecue
Mango Chipotle Glaze.
  7.   Place the items on a sheet or baking pan lined with non-stick aluminum foil
liner and place in a 400-degree pre-heated oven until browned on both sides.
  8.   The pork chops and smoked sausage will cook faster, so remove them first
and hold in a warming oven. The turkey legs will take about 20 minutes longer.
  9.   Once all items are cooked, brush again with the Barbecue Mango Chipotle Glaze.
  Barbecue Glaze – Mango Chipotle
    cups   Heinz tomato ketchup
  ½   cup   cider vinegar
  4   cloves   fresh garlic
  ¼   cup   chipotle chile in adobo sauce
  6   tbsp   dark brown sugar
  1   each   mango – peel, seed and chop the flesh
  ½   cup   molasses
  1   cup   fresh cilantro
  To Prepare
  1.   Peel, seed and dice the mango.
  2.   Combine all ingredients in a food processor and blend until liquefied and smooth.
  3.   Refrigerate for 24 hours to allow for all ingredients to blend.
  4.   Heat to warm and brush onto the items in your BBQ menu.

• Braised Brisket of Beef - Serves 10

  1   each   beef brisket – 8 to 10 pounds trimmed
  2   cups   all purpose flour
  2   cups   olive oil
  ¼   cup   ground pepper
  ¼   cup   garlic salt
  ½   cup   chile powder
  3   tbsp   Spanish paprika
  2   each   Spanish onions – large – diced medium
  6   each   garlic cloves - chopped
  2   cans   crushed plum tomatoes – 28 ounce cans
  2   cups   red wine
  3   qts   beef stock
  3   tbsp   thyme leaf
  2   each   bay leaves
  To Prepare
  1.   Purchase a beef brisket that is already trimmed with the deckle off.
  2.   Remove the meat from its plastic pack and thoroughly rinse, then pat dry.
  3.   Trim off any sinew that might remain on the brisket.
  4.   Combine the flour, garlic salt, ground pepper, chile powder and paprika into a bowl.
  5.   In a large thick bottom and high-sided braising pan, heat half of the olive oil.
  6.   Coat the brisket evenly with the seasoned flour.
  7.   Place the brisket into the hot oil in the braising pan and brown well on both sides.
  8.   When fully browned, remove the brisket to a platter or pan and add the diced onions
and garlic to the braising pan along with more olive oil. Sauté the onions and garlic
until golden brown.
  9.   Next, add the red wine to deglaze the bottom of the pan. Scrape loose the frying
sediment while the wine reduces by half.
  10.   Add the crushed plum tomatoes and bring the mixture to a rapid simmer.
  11.   Preheat the beef stock and add it into the simmer braising pan mixture.
  12.   Stir to blend all the ingredients and add the leaf thyme and bay leaves.
Simmer for 30 minutes.
  13.   Add in the browned piece of brisket and cook at a rolling simmer for approximately
three hours. When you insert a kitchen fork and it comes out easily, the brisket is done.
  14.   Remove the meat to a serving platter and cover to be sliced later on your buffet.
  15.   Remove the fat that has come to the surface of the braising sauce, strain the
braising sauce and thicken with Wonder flour if needed.
  16.   Slice and dip the slices in the sauce and serve plated or on a bolillo or flour tortilla.

• Country Corn Muffins - Serves 6

  ¾   cup   butter – unsalted
  ½   cup   all purpose flour
  ¾   cup   granulated sugar
  1   tbsp   lemon zest – grated fine
  2   tbsp   lemon juice – fresh
  3   each   eggs - large
  1   tbsp   thyme leaf – chopped fresh
  1   cup   corn meal – fine yellow
  1   tsp   baking powder
  ¾   tsp   salt – coarse
  ¼   cup   pine nuts – toasted, chopped coarse
  ½   cup   whole kernel corn
  ½   cup   cheddar cheese – grated
  To Prepare
  1.   Preheat the oven to 325 degrees.
  2.   Butter your muffin or loaf pan and then dust lightly with flour.
  3.   Combine butter and sugar in the bowl of a mixer and use the paddle attachment
to blend on medium-high speed until pale and fluffy.
  4.   Add the lemon zest and mix 1 minute.
  5.   Add the eggs, one at a time, mixing well after each addition. Mix in the lemon juice
and thyme. Add the flour, corn meal, baking powder and salt and mix until just combined.
  6.   Stir in the chopped pine nuts, corn and cheese.
  7.   Pour the batter into your prepared muffin pan or loaf pan.
  8.   Bake until a cake tester inserted in the center comes out clean, typically 50 to 55 minutes.

• Southwest Black Bean Casserole - Serves 6

  15   oz   black beans – canned
  14   oz   diced tomatoes – canned
  1   cup   whole kernel corn – frozen
  1   each   spanish onion – diced fine
  ½   cup   chicken broth
  ½   cup   cilantro – chopped
  1   tbsp   lime juice
  1   clove   fresh garlic – chopped fine
  To Prepare
  1.   In a medium sauce pan, put in onions, garlic and then half of the chicken broth.
  2.   Cook until the broth is almost fully evaporated.
  3.   Add the remaining broth and the diced canned tomatoes, some of the juice from
the canned tomatoes and simmer for 10 min.
  4.   Drain and rinse the black beans. Add the black beans, chopped cilantro, lime juice
and return to a simmer.
  5.   Simmer for 15 minutes and then add salt & pepper to taste.

• World's Greatest Apple Pie - Serves 6

  Pie Crust
    cups   all purpose flour
  ½   cup   milk
  ½   cup   vegetable oil
  ¼   tsp   salt
  To Prepare
  1.   Place flour and salt in a mixing bowl and make a hole in the center.
  2.   Add milk and oil into the center of the flour and mix with a fork.
  3.   Using your hands, blend the ingredients and divide into two equal dough balls.
  4.   Using a rolling pin, roll out each ball on a lightly floured surface.
  5.   Do not oil the pie pan.
  Pie Filling
  7   cups   peeled and sliced apples
  2   tbsp   minute tapioca
  ¾   cup   sugar or sugar substitute
  ½   tsp   ground cinnamon (more if you like cinnamon flavor)
  ½   tsp   ground nutmeg
  To Prepare
  1.   Preheat your oven to 400 degrees.
  2.   In a stainless steel mixing bowl, blend all filling ingredients together. Let stand
for 15 minutes and blend again.
  3.   Roll out your bottom pie crust and mold to your pie pan.
  4.   Add the filling, spreading evenly and slightly mound in the center.
  5.   Dot the top of the filling with tabs of butter – 1 ½ tablespoons.
  6.   Roll out the top crust and lay out a lattice pattern.
  7.   Beat an egg and brush carefully on the top crust and edges.
  8.   Sprinkle a little additional sugar on the top of the pie and place on a sheet pan.
  9.   Place in the oven for approximately one hour or until the pie is bubbling.
  10.   Remove from the oven and let rest for at least several hours.
    There is no better complement to a warm weather southwest barbecue buffet than an ice-cold beer. When it comes to beer, there are personal preferences. In fact, people get passionate about their beer. I have always liked Tecate with a piece of lime. Recently, I was treated to a Blue Moon Belgian White with a slice of fresh orange. This was a refreshing surprise and now I have two beers I am passionate about.
Blue Moon Beer is brewed by Molson - Coors in Golden, Colorado and marketed as Blue Moon Brewing Company. It was created by Keith Villa, brewer at Coors Field’s Sandlot Brewery. The beer is orange-amber in color with a cloudy appearance because it is unfiltered. It is also spiced with coriander and orange peel in addition to the hops found in most beers. The grains used in the brewing process include malt barley, white wheat and oats.

In addition to the Blue Moon Belgian White, they also brew a summer ale named Honey Moon. The ale is brewed with clover honey, orange peel, pale malt and malted white wheat. During the autumn months the brewery offers Harvest Moon Pumpkin Ale and during the winter season, a winter ale named Full Moon. In the spring they have Rising Moon Ale. A beer for all seasons – what next?

While I have not tried all of the ale season variations, I love the taste the original Belgian White. Try it for a nice change of pace. – Bob Skolnick ///
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