Kansas City Baron of Barbecue
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'Other' Recipes ... Please check back on a regular basis as we'll be updating this page regularly ...
Grilled Veal roll-ups 4 veal escallops 1 teaspoon freshly ground pepper 1 whole lemon 4 to 6 thin slices bacon 20 fresh sage leaves Olive oil 4 bamboo skewers soaked in water Beat the escallops between two pieces of wax paper until thin. Then cut each into 6 pieces. Season with pepper and sprinkle with a little lemon juice. Roll each piece up, wrap with a small piece of bacon and place 6 rolls on each skewer with a sage leaf between each. Brush with olive oil and grill about 3 minutes covered per side, or until done and bacon is crisp. This next recipe is very easy and one most people don’t think about it is also more on the elegant side of Q!
Twice Smoked Bone-in-Ham 1 shank half born-in-ham Whole cloves 1 can pineapple rings, drained 1/2 teaspoon dry mustard 1/2 teaspoon ground clove 2 tablespoon fresh lemon juice 1 tablespoon soy sauce, low fat if desired 1/4 cup clover honey Remove most of the rind of the ham and criss-cross the fat with a sharp knife, you know make a diamond pattern in the fat. In the center of each diamond place a whole clove, (use a toothpick or skewer to make a hole for the clove). Place the ham fat side up in your smoker at 250 F degrees and smoke until the internal temperature is 165 F degrees about 3 to 4 hours. When the temperature reaches 150 F degrees start basting with the honey mixture. And baste every 20 to 25 minutes. Remove from the ham smoker and let rest for about 15 to 20 minutes, slice and serve hot.
SUMMER BEAN SALAD 1 pound fresh green beans 1 pound fresh wax beans 1 medium red onion, sliced very thin Lemon and egg dressing 5 tablespoons fresh lemon juice 1 tablespoon sugar 1/2 teaspoon salt 1/2 teaspoon cracked black pepper 3/4 cup vegetable oil 1 tablespoon minced fresh thyme 1 finely hard-cooked egg, finely chopped Remove the strings from the beans and place them in a large saucepan. Cover with water and bring to a boil. Boil under tender, 10 to 12 minutes. Immediately plunge into a bowl of ice water. Drain beans in a colander. Toss with onions and dressing. Cover and chill at least 3 hours to blend flavors. For the dressing combine all of the dressing ingredients, except the egg, in a small bowl and whisk to blend. Makes about 8 servings. This next recipe I had in of all places at a pig roast in Kansas City, but it’s good anyway, Cabbage and Corn Slaw.
CABBAGE and CORN SLAW 6 cups shredded and chopped green cabbage 2 cups cooked corn 1/2 cup diced red onions 1/2 cup diced sweet red pepper 1/4 cup diced green pepper 1/4 cup diced yellow pepper 2 tablespoons seeded and minced jalapeno pepper 1/3 cup sugar 1/3 cup white vinegar 2/3 cup vegetable oil 1 teaspoon celery salt 1/2 teaspoon dry mustard 1/2 teaspoon cracked black pepper Toss cabbage, corn, onions and peppers in a large bowl. Blend the sugar, vinegar, oil, salt, mustard and pepper. Pour over cabbage mixture and toss. Cover and refrigerate several hours to blend flavors. Serves 8. This one is from a family picnic, Picnic-Style Potato Salad.
PICNIC-STYLE POTATO SALAD 1/2 pounds red-skinned potatoes 1/2 cup diced celery 1/2 cup diced, seeded cucumbers 1/2 cup sliced green onions 1 1/4 cups Miracle Whip 1 tablespoon prepared yellow mustard (or your favorite) 1 tablespoon sugar 1 tablespoon fresh lemon juice 1/2 cup grated sharp cheddar cheese 1 hard-cooked eggs, diced 1 teaspoon salt 1/2 teaspoon cracked black pepper Cut small red potatoes in half, large ones in quarters. Place in a large saucepan and cover with water. Bring to a boil and cook until tender, about 14 to 20 minutes. Drain and chill. Toss potatoes in a large bowl with celery, cucumbers, and onions. Blend Miracle whip, mustard, sugar, lemon juice, cheese, egg, salt and pepper. Toss with potato mixture. Cover and chill at least 4 hours or over night to blend flavors. Serves 8.
Clam & Bacon Dip 8 slices bacon, chopped Two 6 1/2 oz. cans minced clams 8 oz. cream cheese, at room temperature 1/4 cup sour cream 3 scallions, finely chopped 2 Tablespoons finely chopped fresh basil 1 teaspoon prepared horseradish 1 1/2 teaspoon fresh lemon juice 1 teaspoon Worcestershire sauce Tabasco® sauce to taste Cook bacon over medium heat until crisp (if you want a better dip, cook the bacon over your grill). Drain on paper towels. Drain clams, reserving clam juice. In a large bowl, whisk together cream cheese and sour cream. Stir 2 tablespoons reserved clam juice into cream cheese mixture along with the clams, bacon, and remaining ingredients. Dip may be made a day ahead of time and chilled. Serve at room temperature, with crackers or chips. Makes About 2 Cups.
Here is another appetizer that is good finished in the smoker, that is if you like smoked blu cheese.
Blue Blazers Mix butter and blue cheese together. Add the cognac, Parmesan, walnuts, green onions, basil and cayenne. Lightly toast the muffin halves, spread with cheese mix, top with a ripe olive slice and stick under the broiler until lightly browned. Enjoy!
Da Dip 5 thick slices bacon or equivalent 1 small onion, peeled 1 small tub sour cream 1 package cream cheese 1 cup grated Cheddar cheese 1 clove of garlic, peeled Corn chips, on side Dice bacon and fry until crispy. Place all ingredients in a food processor and blend until combined. Microwave until warm and stir. Serve with corn chips.
Now make sure that you have plenty of wings, because they are my favorite and I know that I’m not alone.
HOT SPINACH QUESO DIP 2 oz butter 1/2 cup chopped onion 1/2 cup bunch scallions, chopped 2 large cloves garlic, chopped 1 cup chopped cilantro 1 1/2 tsp cumin 1/4 lb fresh spinach 1 1/2 cup heavy cream 1 1/4 lb jalapeno jack cheese. Shredded Melt butter in pan. Add onion, scallions, garlic, cilantro, and cumin. Sauté until soft. Clean and chop spinach. Add to the onion mixture; stir until wilted. Add cream and simmer 25 minutes, stirring occasionally. Add cheese and stir until melted. Serve hot with tortilla chips.
SMOKY CHICKPEA DIP ½ pound dried chickpeas, soaked overnight and drained 1 teaspoon cumin seeds 4 large cloves garlic, smashed 3 tablespoons fresh lemon juice 1 teaspoon hot pimenton or other hot paprika 1/8 teaspoon cayenne 2 tablespoons extra-virgin olive oil, plus more fro drizzling 1 tablespoon extra-virgin olive oil with lemon* Salt and Pepper to taste 2 tablespoons cilantro, minced Grilled pita bread or bread for serving In a medium saucepan, cover the chickpeas with 3 inches of cold water and bring to a boil. Reduce heat, cover and simmer until just tender, about 1 1/4 hours. Drain and pat dry with a clean tea towel. Meanwhile, in a small skillet, cook the cumin seeds shaking the pan until they are lightly toasted, about 3 minutes. Transfer to a spice or coffee grinder and let cool then grind to a fine powder. In a food processor, combine the chickpeas, garlic, lemon juice, cumin, pimenton and cayenne pulse until finely chopped. With the machine on, add the 2 tablespoons oil and the lemon oil in a slow steady stream and puree until the chickpea dip is very smooth. Season the dip with salt and pepper, scrape into a shallow bowl. Drizzle with oil and garnish with cilantro and serve with bread. *Bottles of lemon-flavored extra virgin olive oil – made by crushing olives with lemons. Are available at specialty markets and some large supermarkets This is a very good hors d’oeuvre when served with bread that has been brushed with olive oil and seasoned with salt and pepper and pimenton before grilling. You can use canned chickpeas in place of the dried ones, but the texture and flavor won’t be quite as interesting. Enjoy.
Here is another very popular recipe for the holidays, but this one has a few different twists with the nuts and the topping..
Pumpkin Nut Bread Recipe 3 1/2 cups Sifted flour 2 teaspoons Baking soda 1 1/2 teaspoons Salt 1 teaspoons Cinnamon 1 teaspoons Nutmeg 3 cups Sugar 1 cups Pecans 4 large Eggs 1 1/2 cups Canned pumpkin 1 cups unsalted Butter 2/3 cup Water TOPPING 2 tablespoons Melted butter 2 tablespoons Sugar 1 teaspoons Cinnamon Sift dry ingredients into large mixer bowl. Quickly add all remaining ingredients. Mix only until dry ingredients are moist. Bake in 2 greased 9x5x3-inch pans in preheated 350F degree oven for 1 hour. Cool 5 minutes. Remove from pans and cool on wire rack. Combine the sugar and cinnamon and blend well. While warm brush with melted butter, sprinkle with cinnamon-sugar. Yield: Two loaves. Enjoy!
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