BBQ Baked Beans

BBQ Baked Beans

There is lots of debate of which kind of barbecue is best … ribs versus pulled pork, dry versus wet ribs, who makes the best sauce … but all agree that baked beans are the perfect accompaniment to any type of barbecue.

BBQ baked beans are surprisingly easy to make from scratch and infinitely better than what comes ready-to-serve out of a can.

The main ingredients are common pantry staples you probably already have on hand: beans, barbecue sauce, ketchup, brown sugar, cider vinegar, and yellow mustard.

Vegetables like onions and bell peppers are ways to add more flavor. I like to add a little smokiness to my baked beans and bacon is a simple way to make that happen. The addition of a little pulled pork would make it even better.

As for the beans, you could always soak dry beans but I find using canned beans is a great time saver. I like to use a variety of beans in my BBQ baked bean recipe. This simple twist provides both flavor and color to this classic picnic side.

The key to a good batch of baked beans is to let them slow cook for several hours. The extended cooking time allow the flavors to blend and meld together. Most folks cook them in the oven, but you can also cook them in a slow cooker or even on a grill with the lid closed.

You’ll find these Southern BBQ Baked Beans are the perfect accompaniment to so many dishes traditionally served during this summer. So remember this recipe not just when making barbecue, but also when grilling chicken, burgers or serving a crowd.

Enjoy!

BBQ Baked Beans

1/2 pound bacon (about 10 slices), cut into 1/2-inch pieces
1/2 cup finely diced yellow onion (1 small onion)
1/2 cup finely diced green bell pepper (1 small pepper)
1 can (15-ounce) black eyed peas, rinsed and drained
1 can (15-ounce) red kidney beans, rinsed and drained
1 can (15-ounce) pinto beans, rinsed and drained
1 cup barbecue sauce
1/4 cup cider vinegar
3 tablespoons prepared yellow mustard
1/2 cup light brown sugar
Kosher salt and freshly ground black pepper

Preheat the oven to 350 degrees.

Place the bacon in a large stockpot or Dutch oven over medium heat and cook, stirring often, until crispy, about 3 to 4 minutes. Add the onion and bell pepper. Cook, stirring, until the onions and peppers are soft, about 5 minutes.

Add the black eyed peas, red kidney beans, pinto beans, barbecue sauce, cider vinegar, yellow mustard, and brown sugar. Stir until well combined. Season with salt and pepper to taste.

Bring the mixture to a boil over high heat. Remove from the heat, cover, and place in the oven. Cook until the beans are fork tender, about 1 1/2 hours. Serve warm.

Serves 6.

Variation: Want a traditional BBQ baked bean dish? Just use three cans of kidney beans instead of the various types listed in this recipe.

Recipe from Simply Grilling by Jennifer Chandler

Photo by Justin Fox Burks

Food Styling by Jennifer Chandler

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Grilled Corn and Green Bean Salad

 

Grilled Corn and Green Bean Salad 

This easy summer side dish is a great addition to any backyard barbecue. I like to make this colorful and chilled side dish ahead of time so I am free to enjoy time with my guests.

Enjoy!

Grilled Corn and Green Bean Salad

Vegetable oil, for the grates
4 large ears corn, shucked
2 tablespoons butter, softened
Kosher salt and freshly ground black pepper
1 pound green beans, trimmed, boiled until crisp-tender, and cooled
1 1/2 cups cherry tomatoes, halved
1/4 cup thinly sliced red onion (1/2 small onion)
1 teaspoon Dijon mustard
3 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
1/4 cup crumbled goat cheese

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Brush the corn with the butter. Season with salt and pepper to taste.

Place the corn on the grill. Close the lid and cook the corn, turning occasionally, until just tender and slightly charred on all sides, 8 to 10 minutes total. Transfer the corn to a cutting board to cool.

When the corn is cool enough to handle, use a sharp knife to carefully slice the kernels off the cob; discard the cob. Place the kernels in a large bowl. Add the beans, tomatoes, and onion.

In a small bowl whisk together the mustard, vinegar, and oil until well combined. Add the dressing to the vegetables and toss to coat. Add the goat cheese and toss. Season with salt and pepper to taste.

Serves 4 to 6.

Cooking Tip: Blanching is a culinary term for cooking a vegetable until it is just crisp-tender. Bring a medium pot of salted water to a boil. Add the vegetable and cook until vibrant green and crisp-tender, 1 to 1 1/2 minutes. Drain and rinse under cold water to stop the cooking process.

Do-Ahead: The vegetables and dressing can be prepped the night before. Toss all the ingredients together before serving.

Variation: Feta cheese would be a delicious substitute for the goat cheese in this salad.

From Simply Grilling by Jennifer Chandler

Food Styling by Jennifer Chandler

Photo by Justin Fox Burks

 

Pork Souvlaki

Pork Souvlaki

Easy to make and always delicious, kabobs are the perfect way to serve up a dinner hot off the grill. For a little something different, try the traditional Greek kabob pork souvlaki. In this recipe that is simpler than it sounds, a lemony marinade transforms ordinary pork tenderloin into a traditional Greek dish with a bright and fresh flavor that is truly delicious.

The classic Greek ingredients of oregano, lemon, and garlic give these grilled pork kabobs their signature flavor. Even though this marinade is made with simple ingredients, it infuses loads of flavor into the meat because of the large amount of acid from the lemon juice. Typically there is a general rule not to marinate meat with so much acid for too long, but from my experience, letting the pork marinate overnight just makes it all the more better. If short on time, you will still get delicious results by marinating the pork for less time. That said, allow the pork to marinate at least a minimum of one hour before cooking.

Kabobs make an easy weeknight meal since they can be prepared in advance and thrown on the grill when you are ready. As an added bonus, these smaller cuts of meat cook quickly. I prefer to use metal skewers when grilling kabobs because they are no fuss. If using bamboo skewers, be sure to soak them in water for at least 30 minutes prior to using to prevent the wood from burning.

Traditionally pork souvlaki is served wrapped in pita bread and then topped with a variety of condiments such as lettuce, tomato, onion, and tzatziki sauce. Instead of this classic pita sandwich version, I often serve these kabobs as a main course over a bed of basmati rice with a small Greek salad and some grilled pita on the side.

Cook them on an outdoor grill or indoors on a grill pan, depending on what’s easier for you.

Enjoy!

Pork Souvlaki

1/4 cup freshly squeezed lemon juice
2 tablespoons red wine vinegar
3 tablespoons olive oil
2 teaspoons dried oregano
2 cloves garlic, minced
1 1/2 pounds pork tenderloin, trimmed and cut into 1-inch cubes
Vegetable oil, for the grates
Kosher salt and freshly ground black pepper
Skewers (if using bamboo, soak in water for 30 minutes)

In a shallow nonreactive dish just large enough to hold the pork in a single layer, combine the lemon juice, vinegar, olive oil, oregano, and garlic. Place the pork in the marinade and gently toss until well coated. Cover, place in the refrigerator, and marinate for at least 30 minutes and as long as overnight.

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Remove the pork from the marinade and shake off the excess. Discard the marinade. Season with salt and freshly ground black pepper to taste. Thread the pork cubes onto a skewer.

Place the skewers on the grill. Close the lid and cook, turning once or twice, until they are well browned on all sides and cooked through, about 8 to 12 minutes total.

Serves 4.

Cooking Tip: Tzatziki is a cucumber-yogurt sauce that is traditionally served alongside Greek dishes. To make this condiment, combine 2 cups plain Greek yogurt, 1 cup finely diced cucumber, 1 minced clove of garlic, 2 tablespoons freshly squeezed lemon juice, and 1/4 cup chopped fresh dill.

Recipe from Simply Grilling by Jennifer Chandler.

Grilled Bok Choy with Ponzu Ginger Sauce

Grilled Bok Choy with Ponzu Ginger Sauce

Looking for a different side dish?

Try grilled bok choy!  This Asian cabbage is in season in the summer months and it truly is delicious.  I prefer to use baby bok choy because it is more tender than the regular size. That said, you can use the larger heads of bok choy for this recipe if you prefer.

When cooking or grilling it, I find that the toasted sesame oil adds a nice flavor to this Asian-inspired dish. For a more neutral flavored bok choy, substitute olive or vegetable oil.

Drizzle a simple but flavorful Ponzu Ginger Sauce  over the top for the finishing touch!

Enjoy!

Grilled Bok Choy with Ponzu Ginger Sauce

For the Ponzu Ginger Sauce:
1/4 cup soy sauce
2 tablespoons water
1 tablespoon rice vinegar
1 tablespoon freshly squeezed lime juice
1/2 tablespoon grated fresh peeled ginger
1 scallion, thinly sliced

For the Bok Choy:
Vegetable oil, for the grates
4 heads baby bok choy (about 1 pound)
2 tablespoons toasted sesame oil
Kosher salt and freshly ground black pepper

To make the Ponzu Ginger Sauce: In a small bowl whisk together the soy sauce, water, vinegar, lime juice, ginger, and scallions. Reserve.

To make the bok choy: Preheat a clean grill to medium with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Cut the bok choy heads in half lengthwise. Brush the bok choy with the sesame oil. Season with salt and pepper to taste.

Place the bok choy on the grill, cut side down. Close the lid and cook, turning once or twice, until tender and lightly charred, about 3 to 4 minutes per side.

Place the bok choy on a platter and drizzle with ponzu sauce to taste.

Serves 4.

Do-Ahead: The Ponzu Ginger Sauce can be made the night before. Cover and refrigerate until ready to use.

 

This recipe is from my book Simply Grilling.

Photo by the talented Justin Fox Burks.

Food styling by me.

Lemon-Oregano Chicken

 

Lemon-Oregano Chicken

A mixture of fresh herbs, lemon, and garlic tucked under the skin helps to make the chicken meat extra flavorful.

In this recipe I used lemon and oregano. But other citrus herb combinations like lime-cilantro and orange-sage are delicious too.  Basically, use your favorite flavor combination!

This recipe can also be prepared indoors on a grill pan or in the oven.

Lemon-Oregano Chicken

1/4 cup freshly squeezed lemon juice
3 tablespoons olive oil
3 tablespoons coarsely chopped fresh oregano
2 garlic cloves, minced
1 tablespoon freshly grated lemon zest
4 split, bone-in, skin-on chicken breasts (about 3 pounds)
Kosher salt and freshly ground black pepper
Vegetable oil, for the grates

In a nonreactive dish (glass or ceramic) just large enough to hold the chicken in a single layer, whisk together the lemon juice, olive oil, oregano, garlic, and lemon zest. Add the chicken breasts to the marinade and toss to coat. Marinate at room temperature for 20 to 30 minutes.

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Remove the chicken from the marinade and shake off the excess. Run your fingers between the chicken and the skin to loosen the skin (be careful not to remove the skin). Evenly spread about 1/2 tablespoon of the dry ingredients (the lemon zest, oregano, and garlic) from the marinade under the skin of each breast. Discard the rest of the marinade. Generously season the chicken with salt and pepper.

Place the chicken on the grill. Close the lid and cook, turning once or twice, until no longer pink in the middle, 12 to 15 minutes per side. Serve warm.

Serves 4.

This recipe is from my book Simply Grilling.

Photo by the talented Justin Fox Burks.

Food styling by me!

Mexican Corn on the Cob

Mexican Corn-on-the-Cob

Every time I go to Las Tortugas, an authentic Mexican deli in Germantown, TN, I order their “Elote.” This sweet yet fiery corn-on-the-cob is a popular street food in Mexico. Luckily, this deliciously different dish is easy to make at home.

Enjoy!

Mexican Corn-on-the-Cob

Vegetable oil, for the grates

4 large ears corn, shucked

2 tablespoons butter, at room temperature

1 cup cojita cheese, crumbled

4 tablespoons mayonnaise

Cayenne pepper

4 lime wedges

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Brush the corn with the butter. Grill the corn, turning occasionally, until just tender and slightly charred on all sides, 8 to 10 minutes total. Remove from the grill.

Spread the cheese on a large plate. While the corn is still warm, spread 1 tablespoon of mayonnaise evenly over each cob. Roll the cob in the cheese, sprinkle with the cayenne pepper to taste, and finish with squeeze of lime.

Serves 4.

Cooking Tip: Cotija cheese is a salty semi-hard, crumbly cheese that resembles grated Parmesan. Grated Parmesan or crumbled Feta are acceptable substitutes.

Variation: Want a simple grilled corn? Minus the toppings, this is the basic technique for grilling corn-on-the-cob.

 

From Simply Grilling by Jennifer Chandler

Photo by the talented Justin Fox Burks.

Hot Wing Barbecue Chicken Drummies

Hot Wing Barbecue Chicken Drummies

Chicken lovers take note! This recipe is the best of both worlds – think hot wings meets barbecue chicken.  I like to be able to taste both the sweetness of the barbecue sauce and the heat of the hot sauce so I use a proportion of 3 to 1.  You can always adjust the recipe on how much heat your taste buds prefer.

Baking chicken is my go-to method of cooking for a busy weeknight supper.  If you have the extra time, these drummies would be delicious cooked on the grill. Either cooking method –  always add the sauce towards the end of the cooking time so that it doesn’t burn.

Enjoy!

Hot Wing Barbecue Chicken Drummies

12 chicken drumsticks (about 3 pounds)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
3/4 cup barbecue sauce
1/4 cup hot sauce

Preheat the oven to 395 degrees.

Rinse the chicken and pat dry with paper towels. Place the chicken in a roasting pan and lightly coat with the olive oil. Generously season the chicken with salt and pepper. Bake until golden, about 25 minutes.

In a small bowl, whisk together the barbecue sauce and hot sauce.

Remove the roasting pan from the oven and spoon 1/2 cup of the barbecue sauce mixture over the chicken. Toss to coat. Return the baking dish to the oven and bake until the chicken is cooked through and the sauce is caramelized, about 15 minutes.

In a small saucepan or microwave, warm the remaining 1/2 cup of the barbecue sauce mixture. Pour the warm sauce over the cooked chicken. Serve warm.

Serves 4.

 

Spinach and Mushroom Quesadilla

Spinach and Mushroom Quesadilla

Like most weekdays … it’s often a busy night with the kid’s sports practices so I often need a quick and easy option for supper.

Quesadillas are always a good option for a super fast dinner.  I always have tortillas and some type of cheese in my fridge.  They are a great way to use up leftover veggies.  If nothing fresh is in the fridge, grab some frozen spinach or corn or canned black beans. This recipe is from my cookbook Simply Grilling.  I love the smoky flavor a grill gives a quesadilla … but they can easily be made indoors on a grill pan or in a skillet.

Enjoy!

Spinach and Mushroom Quesadilla

Cooking quesadillas on the grill gives them a deliciously smoky flavor.

3 tablespoons olive oil, divided
1 pound white button mushrooms, stems removed and discarded, and sliced
1 garlic clove, minced
1 teaspoon dried thyme
Kosher salt and freshly ground black pepper
1 bag (6-ounce) fresh baby spinach
8 fajita-size (6-inch) flour tortillas
1 cup shredded Monterey Jack cheese
Vegetable oil, for the grates

In a large skillet over medium-high heat, warm 2 tablespoons of the oil until a few droplets of water sizzle when carefully sprinkled in the pan. Add the mushrooms, garlic, and thyme. Cook, stirring often, until lightly browned, about 5 minutes. Season with salt and pepper to taste. Remove the mushrooms from the skillet and set aside.

Return the skillet to the stove top and add the remaining olive oil. Add the spinach and cook, stirring often, until just wilted, about 1 to 2 minutes.

Place 4 tortillas on a work surface. Evenly sprinkle each with 1/4 cup of the cheese, 1/4 of the spinach, and 1/4 of the mushrooms. Cover with the remaining tortillas.

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Place the quesadillas on the grill. Close the lid and cook, turning once, until golden brown and the cheese is melted, about 2 to 3 minutes per side.

To serve, cut the quesadillas into wedges and serve warm.

Serves 4.

Cooking Tip: The varieties of quesadillas that can be prepared are endless—the only requisite ingredient is cheese. Have fun experimenting with your favorite ingredients.

Grill Pan Friendly: This recipe can easily be made indoors on a grill pan or cast iron skillet.

Source: Simply Grilling by Jennifer Chandler

Photo by the talented Justin Fox Burks.

Lamb Lollipops with Pomegranate Glaze

Lamb Lollipops with Pomegranate Glaze

Just like I know that Thanksgiving is around the corner when fresh cranberries show up at the market, I know that the Christmas holidays have arrived when I see overflowing bins of pomegranates at my neighborhood store.

With its hard shell, I used to wonder how you ate this exotic looking fruit.  Did you just take a bite or peel it I wondered the first time I saw one! The part that you eat is the ruby red seeds, which are technically referred to as arils.

Pomegranate seeds are now available in most produce departments, but it’s really easy to de-seed a pomegranate yourself.  Start by cutting the pomegranate into quarters and then submerging the pieces in a bowl of water.  Using your hands or a spoon, scoop out the seeds.  Making it simple to separate the good from the bad, the seeds will float to the bottom and the bitter white flesh will float to the top.  Just be careful to not get any of the juice on you as it will stain your clothes.

Pomegranate seeds can be used to add color and a burst of sweetness to just about any dish. Sprinkling the jewel-like seeds over my holiday salads used to be the only way I used pomegranates.  That changed however when a friend told me about a dish she had made using the seeds and the juice as a sauce.

When pomegranate juice is reduced down to a syrupy consistency, it makes a delicious glaze to brush on meat.  The glimmering and juicy seeds are then sprinkled on top as the finishing touch.

Whereas this glaze would be delicious on chicken or pork, I like to use Frenched lamb rib chops at the holidays. This cut is often called lollipop chops because they are eaten using the bone as a “handle” – making it perfect for either a sit down dinner or a cocktail reception. With this gorgeously rich glaze, they make a fabulous holiday party dish.

Lamb Lollipops with Pomegranate Glaze

For the pomegranate glaze:
4 cups pomegranate juice
1/2 cup granulated sugar

For the lamb chops:
Vegetable oil, for the grates
12 baby lamb chops (about 3 ounces each), frenched
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/2 cup pomegranate seeds

To make the pomegranate glaze:
Place the pomegranate juice and sugar in a medium saucepan. Cook over medium-high heat, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced and is the consistency of syrup, about 20 minutes.

Remove from the heat. Pour half the mixture into a separate bowl and set aside for serving.

To make the lamb chops:
Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.
Lightly brush the chops with the olive oil. Generously season with salt and pepper.

Place the chops on the grill. Close the lid and cook until golden brown, about 3 to 4 minutes. Turn the chops over and lightly brush with the glaze. Continue cooking for 3 to 4 more minutes for medium rare. Remove the chops from the heat, brush with more glaze, and set aside to rest for 5 minutes.

To serve, place 3 chops on a plate and drizzle with the reserved pomegranate glaze. Garnish with pomegranate seeds.

Serves 4.

Do-Ahead: The Pomegranate glaze can be made up to 3 days in advance. Store chilled in the refrigerator until ready to use. You will need to reheat it before using in this recipe.

Cooking Tip: This recipe can easily be made indoors on a grill pan.

Recipe excerpted from Simply Grilling by Jennifer Chandler.

Grilled Pizza Margarita

Grilled Pizza Margarita

Collyn Wainwright was the first person to introduce me to grilled pizzas. It was close to 10 years ago and I still remember it.  Sautéed wild mushrooms and smoked mozzarella on a slightly charred pizza crust. Heaven!

The sky is the limit on variations you can make, but this is a good starter recipe. The smoked mozzarella and the kalamata olives add great flavor to a “not-so-traditional” pizza margarita.

You can use this same technique with your favorite pizza toppings. Since the crust cooks rather quickly, it is best to use toppings that are pre-cooked or thinly sliced.

If you choose to add tomato sauce, be sure to lightly sauce your pizza. Too much liquid will result in a soggy crust.

Also when grilling pizzas, the lid is your best friend. Use the lid to control the heat as well as to help your toppings to cook and melt more quickly.

You have lots of options for the pizza dough. You can always make you own – click here for my recipe. For a short cut, you can now find pizza dough in the refrigerated section of most markets. Gourmet varieties are available, but to be honest, that first  delicious grilled pizza I had years ago at Collyn’s house was made on Pillsbury canned pizza dough! Definitely not gourmet but definitely a great short-cut option! Another route is to pick up dough from your neighborhood pizzeria. I often get dough at my local Whole Foods store from their pizza station.

Enjoy!

Grilled Pizza Margarita

Vegetable oil, for the grates
Unbaked pizza dough, enough for a 12-inch pizza
2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
3/4 pound smoked mozzarella, coarsely shredded
1 cup cherry tomatoes, cut in half
3/4 cup pitted kalamata olives, drained and coarsely chopped
1/4 cup thinly sliced fresh basil

Preheat a clean grill to medium with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Let the pizza dough come to room temperature. Place the dough ball onto a baking sheet. Using your hands, gently flatten, and pull into a circle about 12 inches in diameter. Brush the crust with 1 tablespoon of olive oil and season with salt and pepper to taste.

Transfer the dough to the grill, oiled-side down. Close the lid and cook until the dough begins to bubble on the top, about 2 minutes. Working quickly, brush the dough with the remaining oil and season with salt and pepper to taste. Turn and top with the mozzarella, tomatoes, and olives. Close the lid again and cook until golden and crisp on the bottom and the cheese is melted, 4 to 5 minutes more.

Remove the pizza from the grill. Evenly sprinkle the basil over the top of the cooked pizza. Serve warm.

Serves 4 to 6.

Recipe from Simply Grilling by Jennifer Chandler.

Photo by the talented Justin Fox Burks.