Barbecue Sauce

Memorial Day Weekend is the unofficial start of summer and we were lucky enough to have a beautiful day, and what better thing to do to kick off summer than barbecue? Before you can have a barbecue you need an awesome barbecue sauce.  This sauce is great on poultry, beef or pork. It is smoky and tangy and best of all, easy. I usually make a large batch and keep it in the fridge to have on hand whenever the urge for delicious barbecue strikes.

BBQ Sauce

1 cup black coffee

1 1/2 cup ketchup

1/3 cup canola oil

1/2 cup brown sugar

1/3 cup cider vinegar

1/2 cup Worcestershire sauce

1 Tablespoon chili powder

1 tablespoon chopped chipotle chili in adobo sauce (adjust this amount to suite your taste)

Add all of the ingredients to a medium sauce pan and bring to a boil. Whisk until the canola oil has been incorporated into the sauce or use an immersion blender to form the emulsion.

printable recipe

Although potato salad is a classic barbecue side, we like to do several different salads in the summer time. This Black Bean and Corn Salad is crunchy and cool. It can be made ahead (just add the avocado at the last minute so it doesn't turn brown) and kept in the refrigerator until you are ready to serve. You can add or eliminate just about anything to make this salad suit your taste buds. Most of the time I use Trader Joe's cut white frozen corn, because it's available year round, but roasted corn sliced off the cob is also fantastic in this salad.

Black Bean and Corn Salad

1 bag frozen corn

1 can black beans, drained

2 diced red bell peppers

1 diced red onion

1 or 2 diced jalapenos- use the seeds too if you like extra heat

2 diced avocados- add just before serving

chopped cilantro- optional

Dressing:

juice of 1 lime

1 teaspoon cumin

Salt and pepper to taste

I just sprinkle the cumin, salt and pepper over the vegetables, squeeze the lime over everything, and mix together.

printable recipe

Our friend Mrs. A brought this delicious salad with fresh mozzarella, heirloom tomatoes and sweet basil. Sprinkled with a little salt and pepper, and drizzled with a little olive oil and vinegar, it was my favorite part of the meal. I could have eaten nothing else and been happy, but I was forced to share. I can't wait for my own tomatoes to be ripe so I can make my own, but Mrs. A's salad was a perfect taste of summer!

T

This is our contribution to the Foodie Friday party at Designs by Gollum

Avocado Cupcakes

    Here in Southern California we are spoiled with great weather, sandy beaches, and excellent avocados. However, you can only make guacamole so many times. With a pile of avocados on my counter, I had to think of a way to use them that didn't involve garlic and onions.

    If pepper and pears sound like a strange combination, how about avocado in a cupcake? I can promise you it is equally delicious. The cupcakes are dense, moist, subtly spiced, and not too sweet. The avocado gives a richness hard to find in many cake recipes, but doesn't add an overwhelming flavor. Because they are plain, these cupcakes lend themselves well to experimenting with additions-you can try nuts, chocolate chips, dried fruits, or different combinations of spices. Unfrosted, these make great muffins for a morning treat, but a lemon cream cheese frosting adds the perfect citrusy touch to these fun cupcakes.

Avocado Cupcakes

15 Servings

2 1/4 cups flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon each: nutmeg, cinnamon,cloves, and allspice
1/4 cup vegetable shortening (Crisco)
1 cup sugar
2 eggs, x large
1 tablespoon lemon juice
3 tablespoons milk
1 cup avocados, mashed (about 3 medium avocados)


In a bowl mix together all dry ingredients, set aside.
Cream together shortening and sugar. Add eggs one at a time. Add lemon juice, avocado and milk; mix until thick and creamy.Add dry ingredients mix well. Spoon batter into muffin cup filling about 3/4 full. Bake @350 for 15-20 minutes. It can also be baked as a 9x13 cake, but increase the baking time to approximately 30 minutes. Frost with lemon cream cheese frosting.

Lemon Cream Cheese Frosting

2 oz butter
3 oz cream cheese
2 1/2 cups confectioners sugar
Juice and zest of one lemon.

With mixer beat  confectioners sugar and butter until crumbly. Add lemon zest and juice.   Beat in cream cheese 1 ounce at a time, continue beating until smooth and fluffy.

printable recipe

Smoked Sausage, Butternut Squash and Wild Rice Soup

Smoked Sausage, Butternut Squash and Wild Rice Soup

     As a group, my family has chosen to ban winter squash from our kitchen. I don't know if it's the taste, texture or a combination, but they pretty much avoid most orange colored vegetables. For the most part, however, they are adventurous eaters and I was able to coax them into trying this soup. After that first hesitant bite, they were hooked; I now hear pleas for it rather than protests.
     Though an unusual sounding soup, it is an absolutely delicious dish. The combination of a silky squash puree with pieces of corn, smoked sausage and nutty wild rice join together flawlessly for a warm, intensely flavorful, and satisfying meal.

 
Smoked Sausage, Butternut Squash and Wild Rice Soup
Adapted from Emeril Lagasse

2 medium butternut squash, about 3-4 pounds, peeled seed and cut into 1-inch chunks
2 tablespoons olive oil
salt
freshly ground black pepper
12 cups chicken stock
2 ½ cups chopped onions
1 cup wild rice
¾ pounds kielbasa or other smoked sausage cut into ¼ inch pieces
2 cup frozen corn kernels
1 ½ cups half and half
1 tablespoon chopped parsley

Preheat oven to 400 degree F

Season the squash with 1 tablespoon olive oil, salt and pepper. Place on a baking sheet and roast for 45minutes to 1 hour or until tender. Remove from the oven and cool completely. In a saucepan, over medium heat, bring 4 cups of stock and ½ cup chopped onions to a simmer. Stir in rice and cook until the rice is tender and the liquid is absorbed, about 1 hour, stirring occasionally with a fork. Remove from pan and cool.

In a Dutch oven, over medium heat, add remaining oil. When the oil is hot, add the sausage and brown for 3 minutes. Add the remaining 2 cups of chopped onions and corn. Season with salt and pepper. Sauté for 3 minutes.

Puree cooked squash with about 3 cups of stock, until smooth. Add to the Dutch oven along remaining stock and bring to a boil, reduce heat and simmer for 20 minutes. Stir in the rice and cook for 10 minutes. Remove from heat and stir in the half-and-half, check seasoning and serve.