Tag Archives: BBQ

River Road Recipes

Growing up, my Mother always had her River Road Recipes Cookbook on the kitchen counter.  I believe she probably cooked from it often.  I know that she made her fudge and French cocoa balls from this cookbook every Christmas.  When I moved out on my own, I knew this was one cookbook I would have to have in my collection.  The cookbook was published by the Junior Leage of Baton Rouge.  It was first published in 1959 and has had many printings over the years.  The recipes are tried and true and if you like southern cooking, this cookbook should be on your shelf.

One weekend back in August, my husband and I went to Canino’s produce market in the Heights.  As a child, I remember my grandpa shopping there and always bringing home a huge box of apples.  He did this about once a month when apples were in season. Canino’s produce is always fresh and they have individual local growers selling their produce in the back.  It is so much fun to go look around.   Anyways, my husband loves lima beans, in fact, I think he is the only one in our family who will eat them.  He saw a bag of frozen lima beans and quickly put them in our cart.  Well, I still had more than 1/2 a bag in the freezer, so I decided to make a recipe to use them up.  I found the perfect recipe to go with our bacon-wrapped chop steaks and baked potatoes…. “Barbecued Lima Beans”.  Believe it or not, they were really good and I even ate them.  As usual, I made a few changes to the recipe and below is my version of the barbecued lima beans.

Barbecued Lima Beans

 

½ pound fresh or frozen

1 smoked ham hock

1 tablespoon salt

1 clove garlic, crushed

Sauce:

1 tablespoon olive oil

1 medium onion, chopped

1-2 cloves garlic, minced

1 tablespoon mustard

1 tablespoon Worcestershire sauce

1  8-oz can tomato sauce

1 tablespoon vinegar

Boil lima beans with ham hock, salt and garlic.  Simmer until beans are soft.  Drain, reserving ½ cup of liquid.

For sauce, sauté onion and garlic in olive oil until onions are translucent, being careful not to burn garlic.  Add remaining ingredients for sauce; stir well.  Add cooked lima beans to sauce and stir.  Heat on stove until heated through or bake at 300F for 40 minutes.  If baking in the oven, a slice or two of bacon can be added to the top.

 

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Barbecue Bible

This past weekend Vince and I threw a graduation party for our son Vincent, who just graduated from high school and will be heading off to college in the fall. We’re so proud of him! We decided to BBQ for the party and Vince made his famous brisket along with bacon wrapped jalapenos. I made coleslaw, potato salad, squash casserole, chocolate chip cookie cake, and vanilla cupcakes. It was all so good and everyone had a wonderful time. We normally serve the brisket with store-bought sauce, but decided to make two homemade sauces instead. The cookbook Barbecue Bible immediately came to mind when Vince mentioned making homemade sauce. Barbecue Bible –  Sauces, Rubs and Marinades by Steve Raichlen was published in 2000. Vince bought me this book several years ago on one of our trips to Austin, but unfortunately until now, I hadn’t tried a recipe from it. Once we decided to try our hand at homemade sauce, I pulled the book off the shelf and gave it to Vince to pick out a sauce that sounded good. He found a recipe for “Firehouse Jack’s Mustard Sauce”. By reading the recipe, it sounded so much like the sauce we have enjoyed in Alabama while visiting our daughter who goes to Auburn. We made several changes to the recipe, adjusting it to our taste, and we were very pleased with the results. We also named our version “Tiger Tori Sauce”. Our guest enjoyed it too. While we liked it over beef, we both felt it would probably be better on pork, but maybe that is because that is how we’ve had it in Alabama. My sister-in-law, Shirley said it would be good over eggrolls and I believe she might be right. Over all, we really enjoyed it and will make it again. I didn’t take a picture of the sauce, but below is the recipe and a picture of Vincent.

 

Vincent in his Texas Tech hat from Aunt Kit & Uncle Scott

Firehouse Jack’s Mustard Sauce

¾ cup white vinegar

½ cup beef or chicken broth

½ cup finely chopped onion

¼ cup seeded minced jalapeno

½ cup Dijon mustard

¼ cup honey mustard or brown deli-style mustard

¼ cup corn syrup, or to taste

2 tablespoons molasses

½ teaspoon fresh ground black pepper

½ teaspoon salt (Kosher or Sea)

¼ teaspoon cayenne pepper

In a heavy saucepan, combine all ingredients and heat over high heat. Bring to a boil and reduce the heat and simmer for about 10-15 minutes. Taste sauce and adjust to taste as desired. Pour into jars, cover and refrigerate. Sauce will be good in the refrigerator for several months.

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The Stubb’s Bar-B-Q Cookbook

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