Monday, June 29, 2015

New Grilling Recipes For This Weekend

 Getting ready for a weekend cook out? Plan your meal by trying some of the best grilling sauces around. Our kitchen is stocked with Boozy Bacon Barbecue Sauce, Baby Back Rib Sauce, Honey Sriracha Barbecue Sauce, and Garlic Rosemary Citrus Sauce. Slather it on beef kabobs or pork tenderloin, pour it on racks of ribs or serve it on the side as a dip. One taste, and you'll want more!
Boozy Bacon Ribs
Serves 4-6
Recipe Tip: Also try with any of our Barbecue or Grille Sauces

4 racks (approximately 4 pounds) baby back ribs
3 cans Guinness beer
1 1/2 gallons water (more if needed)
3 Tablespoons Steak Rub Seasoning (your choice)
1 bottle Boozy Bacon Barbecue Sauce (pick up your jar at Bonnes Amies)

In a large stock pot bring beer, water and rub to a boil and stir.
Cut each rack of ribs in half and place in boiling liquid. Be certain all ribs are submerged (add more water if necessary).
Reduce heat and simmer for 1 1/2 hours partially covered.
Remove ribs onto a greased rimmed baking sheet and generously coat on both sides with 1/2 of the bottle of Boozy Bacon Barbecue Sauce. (You can prep to this point several hours in advance. Cover and refrigerate until ready to grill.)
Finish ribs off on a medium hot grill. Baste often while on the grill.
Ribs can also be finished off in the oven at 350 degrees F for 20-30 minutes.
Serve with extra Boozy Bacon Barbecue Sauce.
Serves 6
1 1/2 pounds pork tenderloin
Baby Back Rib Sauce (pick up your jar at Bonnes Amies)
1 Tablespoon olive oil, plus more to heat tortillas
1 red bell pepper, cored and cut into 1/2-inch strips
1 green bell pepper, cored and cut into 1/2-inch strips
1/2 cup onion, sliced
6 (8-inch) flour tortillas

Preheat oven to 300 degree F.
Cook for 1-2 hours, or until the pork pulls apart in strings with a fork.
Shred pork. Then add additional Baby Back Rib Sauce to taste.
Heat olive oil in a large sauté pan over medium heat. Add bell peppers and onion. Sauté until tender and slightly caramelized. Remove and set aside.
Wipe pan clean. Add olive oil to just coat the bottom of the pan. Add tortillas one at a time and cook on each side until golden brown.
Wrap pork and vegetables in each tortilla and serve.
Spicy Pork Skewers
Makes approximately 2 dozen
1 pound pork tenderloin
1/4 ripe fresh pineapple, peeled and cored
1/2 cup Honey Sriracha Barbecue Sauce (pick up your jar at Bonnes Amies)
2 Tablespoons scallions, chopped
2 Tablespoons cashews, toasted and chopped
Trim pork tenderloin of all fat and silver skin. Cut into 1/2-inch thick rounds. Pound each round until 1/8-inch thick. Cut into pieces that are about 1x2-inches.
Soak wooden skewers in water for at least 10 minutes.
Thread pieces of pork onto wooden skewers. Brush each side of the pork with Honey Sriracha Barbecue Sauce.
Cut pineapple into spears about 1x3-inches each.
Preheat grill to high heat. Lightly oil grate. Grill pineapple spears approximately 2-3 minutes on each side or until grill marks appear. Remove from heat and cut into bite-size pieces.
Place pork skewers on the grill, making sure the wooden skewers are not directly exposed to the heat. Grill several minutes on each side until the pork is cooked through.
Serve pork and pineapple on a platter garnished with scallions and cashews and additional fresh Honey Sriracha Barbecue Sauce.
Garlic Rosemary Chicken SkewersIngredients:
4 bamboo skewers, soaked in water for 30 minutes
4 boneless, skinless chicken breasts, cut into cubes
1 bottle Garlic Rosemary Citrus Sauce (pick up your jar at Bonnes Amies)
1 box instant wild rice mix
1/2 cup golden raisins
1/2 cup apple juice
1 medium zucchini, diced
1 pint cherry tomatoes, cut in half
1/2 cup sliced almonds, toasted
Heat Grill. Place chicken cubes on bamboo skewers and place in a shallow pan.
Pour Garlic Rosemary Citrus Sauce over the chicken and let marinate until grill reaches medium heat.
Grill skewers 8-10 minutes on each side, turning frequently so as not to burn.
Prepare rice according to package directions.
Add zucchini to the wild rice in the first half of the cooking process. This will soften up the zucchini.
Soak golden raisins in apple juice to plump.
When the rice is fully cooked, remove from heat and add the drained raisins, cherry tomatoes and toasted almonds.
Serve the grilled chicken skewers over the wild rice.
Spicy Corn Relish Stuffed Tomatoes
Makes 18 small stuffed tomatoes

3/4 cup Spicy Corn Relish (pick up your jar at Bonnes Amies)
3 Tablespoons red bell pepper, finely diced
3 Tablespoons avocado, finely diced
1-2 Tablespoons cilantro, chopped
1/8 teaspoon fresh grated lime zest
Salt and pepper to taste
18 small tomatoes, approximately 1 1/2-inches in diameter

Combine Spicy Corn Relish, bell pepper, avocado, cilantro and lime zest in a medium bowl. Season with salt and pepper.
Rinse tomatoes. Carefully cut a slice off the top and save to use as a cap. Scoop out and discard the pulp of the tomato using a small spoon. Turn the tomatoes upside down on paper towels to drain about 15 minutes. The tomatoes can be covered with plastic wrap and refrigerated at this point one day in advance.
Fill each tomato with corn relish mixture and top with cap. Serve cold or at room temperature.
7 Layer DipIngredients:
1 (15-ounce) can refried beans
1 (4.5-ounce) can chopped green chilies
1/2 cup sour cream
1/2 cup mayonnaise
2 avocados, peeled and diced
2 Tablespoons fresh lemon juice
1 cup Black Bean Salsa (pick up your jar at Bonnes Amies)
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
4 green onions, chopped

Preheat oven to 350 degrees F.
In a greased deep pie dish, spread the refried beans and then layer the chopped green chiles on top.
For the next layer combine the sour cream and mayonnaise. Continue layering the avocados, lemon juice, salsa, and top with the two cheeses and green onions.
Bake for 20-30 minutes until heated through and bubbly.
Serve with tortilla chips.