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Alumni Social BBQ Recipes
Corn Bread
6 oz. coarse cornmeal
16 oz. buttermilk
8 oz. bacon
1¾ cups all-purpose flour
1½ TBS baking powder
¼ tsp. baking soda
1 tsp. salt
¼ cup granulated sugar
¼ cup brown sugar
3 large eggs
2 TBS honey
2 TBS unsalted butter
2½ cups fresh corn kernels
2 TBS bacon fat
Soak cornmeal and buttermilk for 24 hours at room temperature.
Next Day: Preheat oven to 350°F
Render fat from chopped bacon. Sift flour, baking powder, baking soda and salt in a bowl and mix. Stir in sugar and brown sugar. Lightly beat eggs. Melt butter and melt in the honey. Mix slowly into eggs. Add this to soaked cornmeal. Add wet ingredients to the flour mixture and mix well. Stir in corn kernels. Brush a 10-inch round cake pan with bacon fat and add batter. Sprinkle top with chopped bacon. Bake for 30 minutes until the center of corn bread reaches 185°F. Remove from oven and cool on a rack.
Latin-Style
Cole Slaw
(The Fearless Chef, © Andy Husbands)
½
cup aioli
1-2 tsp. hot red pepper flakes
¼
cup fresh cilantro leaves
1 tsp. cumin seeds, toasted
2 TBS fresh lime juice (about 1 lime)
2 TBS light molasses
4 cups shredded green cabbage
Raw kernels cut from 1 large ear of corn
1 small red bell pepper, seeded and julienned
2 whole scallions, cut crosswise into 1/4-inch pieces
Salt and freshly ground black pepper to taste
Put aioli, red pepper flakes, cilantro, cumin, lime juice, and molasses in a food processor or blender and puree until smooth.
In a large mixing bowl, combine the cabbage,
corn, red pepper, and scallions. Toss with the dressing and season with salt and
pepper.
Diablo Skirt Steak
16 oz. roasted garlic salsa
3 TBS cider vinegar
1½ TBS oregano
1½ TBS sugar
1½ tsp. salt
2 lbs. skirt or hanger steak
In a small bowl whisk together the garlic salsa, cider vinegar, oregano, sugar, and salt. Transfer to a plastic bag, add the steak, and marinate 30 minutes or up to 6 hours. Light a charcoal grill and allow coals to burn until grayish white or heat a gas grill to high. Remove the beef from the marinade and cook 3-4 minutes, turn, then cook 3-4 minutes more or until rare. Slice the meat thinly against the grain.
Grilled Chicken
Marinade:
Cumin
Onions
Coriander
Garlic
Lime Juice
Tequila
Thyme
Olive Oil
Puree ingredients and place in a plastic bag. Add chicken and marinate for 30 minutes or up to 6 hours. Light a charcoal grill and allow coals to burn until grayish white or heat a gas grill to high. Cook chicken until done.
White Peach Sangria
© Bobby Flay
2 bottles dry white wine
¾ cup brandy
½ cup triple sec
¾ cup simple syrup (equal amounts sugar and water heated until sugar is
dissolved)
3-4 peaches, skinned and pureed or 1 cup peach nectar
3 oranges, sliced into thin rounds
3 green apples, cored and sliced thin
2 lemons, sliced into thin rounds
3 peaches, pitted and sliced thin
Combine all ingredients in a large pitcher. If using fresh peaches, taste for sweetness and add more syrup if needed. Refrigerate, covered, 2 hours or up to 2 days. Serve over ice.