JEAN’S CUISINES - SUMMER BBQ
Spring has finally sprung and with it all kinds of reasons to gather with friends and family - brandings, graduations, wedding receptions and potlucks. If you’ve been asked to bring a dish, or better yet, hosting your own gathering, these recipes are tried and true and are some of our family’s favorites. ~ Jean
Cowboy Caviar
1 can black beans, drained and rinsed
1 can black-eyed peas, drained and rinsed
2 cups cherry tomatoes, quartered
½ can whole corn
1 red bell pepper, diced
1/2 red onion, diced
1 medium jalapeño pepper, seeded and finely chopped
Lime juice-approximately 2 tbsp
2 large avocados, pitted and diced
1/2 cup chopped cilantro
Dressing:
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
1 teaspoon cumin
1/2 teaspoon cayenne
½ teaspoon honey or sugar
1 teaspoon minced garlic
1 1/2 teaspoons Kosher salt-to desired taste
½ teaspoon ground black pepper-to desired taste
Directions:
Stir together the black beans, black-eyed peas, tomatoes, corn, bell pepper, onion, jalapeno, and lime juice. Whisk the vinegar, oil, cumin, cayenne, honey/sugar, garlic, salt, and pepper. Pour the dressing over the bean mixture. Fold in the avocado and cilantro, and season to taste. Chill until ready to serve at least an hour. Serve with tortilla chips. Enjoy!
Pine Springs Potato Salad
5 Russet Potatoes
5 Green Onions
1 Celery stalk
6 Boiled Eggs
½ cup Mayonnaise-add more if for desired mixtures consistency
2 teaspoons Mustard
Splash of pickle juice
Dash of Paprika
Salt and Pepper to taste
Directions:
Peel and boil the potatoes. Note: Key to success: potatoes should not be soft or mushy (should be on the soft side of “al dente”). Chop the green onion and celery. Slice the boiled eggs. Combine all the ingredients into a large bowl, mix and add salt and pepper to taste. Enjoy!
Sweet and Spicy Baby Back Ribs
1 Rack of Ribs, slice into 2 portions
1 jar Grape Jelly, 18 oz.
1 jar Chili Sauce, 12 oz.
½ teaspoon Cumin
1 teaspoon Garlic powder
Kosher Salt
Black Pepper
Directions:
Place ribs in a slow cooker. In a small bowl, mix grape jelly, chili sauces and spices, then brush across ribs to cover. Slow cook on low for 6 hours or until ribs are tender and slightly pull from the bone. Enjoy!
Knock off Roadhouse Bread Machine Rolls
1/4 cup warmed, for 25 seconds
1 cup milk, warmed for 40 seconds
1 teaspoon salt
1 ½ teaspoon butter, melted
1 egg
¼ cup sugar
3 ¼-1/2 cups bread flour
1 envelope dry active yeast or 2 ¼ teaspoon
Huckleberry-Cinnamon Butter
1/2 cup sweet, creamy salted butter softened
1/3 cup powdered sugar
1 teaspoon ground cinnamon
2 Tablespoons huckleberries
Directions:
Preheat the oven to 350 degrees. Place ingredients in bread machine in the order listed. Set the bread machine for the dough cycle. Once complete, remove dough and roll it out on a lightly floured surface into a rectangle with a 1/2" thickness. Fold the dough in half and let it rise for 15 minutes. Use a roller cutter and cut into even squares (16-18). Place on a cookie sheet and bake at 350 degrees for 10-15 minutes until golden brown. Remove from the oven and brush the tops with butter. Serve and spread with Huckleberry-Cinnamon butter over the top while rolls are warm and serve.
For Huckleberry-Cinnamon Butter: Mix ingredients until completely smooth and fluffy. Add powdered sugar and cinnamon. Carefully fold in the huckleberries into the mixture. On plastic wrap lay butter and roll into a log inside the wrap. Chill to harden. Store in the fridge when you aren't using it. Let soften before serving. Enjoy!
