Holiday Helpings
Pulled Pork and Biscuits (yields 2 dozen)
8 pounds pork shoulder roast
3 T. chili powder
1 ½ tsp. salt
1 tsp. black pepper
1 lg. onion, sliced
4 cloves garlic, minced
3 cups barbeque sauce (divided)
4 cups water
24 frozen cheese and garlic biscuits
Trim pork of any excess skin or fat. In small bowl, combine chili powder, salt and pepper, then rub mixture over roast. Place onion and garlic in the bottom of a slow cooker, then add roast. Mix 1 cup barbeque sauce with 4 cups water, cover slow cooker and cook on high until meat falls off the bone, about 6 hours. Carefully remove pork, strain liquid and return pork and onion to slow cooker. Shred meat with a fork and add remaining barbeque sauce. Cook on high until heated, about 10-15 minutes. Serve on warm biscuits.
Black and Gold Super Bowl Kabobs (2009)
1 pound boneless pork (chops cut into cubes)
3 T. Dijon mustard
3 T. bourbon
¼ c. soy sauce
¼ c. firmly packed brown sugar
Yellow bell pepper – cut into cubes
Mix mustard, bourbon, soy sauce and brown sugar together, then add beef and allow to marinate in refrigerator for 4-24 hours. Remove pork from marinade and discard marinade.
Thread pork cubes and pepper alternately onto 3-4 skewers, and cook on covered grill at medium heat for 8-12 minutes until pork is cooked, turning once.
St. Patty’s Irish Beef Stew
2 lbs. stew beef
2-3 T. oil
flour
6 c. water
6 beef bouillon cubes
1 T. minced garlic
1-2 cup red wine
4 bay leaves
½ c. tomato sauce
2 medium onions, quartered
6 celery stalks – diced
1 bag redskin baby potatoes, halved
1 bag baby carrots
1 envelope Lipton Savory Herb soup mix
Dust beef in flour, then brown in oil in large pot. Add water, garlic and bay leaves and bring to a boil. Add bouillon cubes, stir to dissolve and add wine. Cover and simmer for one hour, stirring occasionally. Add tomato sauce with more water and bouillon if necessary (one cube for every one cup of water added). Simmer for an additional 30 minutes. Add vegetables, and continue to cook 30-40 minutes. Add herb-seasoning mix, remove from heat and allow to stand for 15 minutes before serving. Serve with Irish soda bread.
Napa Valley Mustard Festival’s CB&C
5 lb. Corned beef brisket
Baby red potatoes
Carrots (sliced)
Cabbage, red and green (quartered)
1 c. brown sugar
½ c. petite sirah
½ c. molassass
1 T. dry mustard
1 tsp. onion powder
Cover corned beef with water and boil for 3 ½ hours with spices that come with the meat, plus an additional 2 tablespoons of pickling spice.Preheat oven to 325 degrees.Combine sugar, wine, and other ingredients for a glaze.Remove corned beef from pot, trim fat, and reserve liquid. Place beef on a backing rack over a cookie sheet and generously baste with the glaze. Bake corned beef for 40 minutes, turning every 10 to brush with more glaze. Put vegetables into the pot with the reserved liquid and boil gently – about 15-20 minutes until tender.
To serve, slice beef and place on individual plates or a large platter and surround with veggies.
Easter Brunch Spring Garden Pie
2 c. chopped fresh asparagus (in 2” pieces)
½ c. chopped red pepper
1 c. matchstick sliced carrots
1/3 c. grated Parmesan cheese
1½ c. milk
¾ c. Bisquick baking mix
3 eggs
½ tsp. Salt
¼ tsp. Pepper
Heat oven to 400 degrees, and lightly grease an ovenproof pie plate. In a microwave-safe dish, place asparagus and red pepper with enough water to cover the bottom of the dish. Cover and microwave on high for two minutes. Drain and place asparagus and red pepper in the bottom of the pie pan. Top with matchstick carrots and sprinkle with cheese. In a bowl, blend the milk, Bisquick, eggs, salt and pepper on high speed until smooth. Pour mixture evenly over vegetables. Bake about 30 minutes until golden brown and knife inserted in the center comes out clean.
Fourth of July Ribs
½ rack (1 pound) baby back ribs per person
Olive Oil
Dry rub seasoning: 2 T. coarse salt
6 tsp. Granulated sugar
1½ T. paprika
2 T. coarse grind black pepper
Coat each rack with olive oil. Sprinkle with spice rub on both sides and ends (about 2 T. of rub per rack). Wrap each rack in plastic wrap and place in refrigerator for 4-24 hours.
BBQ sauce (1 ½ cups):2 c. water
¾ c. light corn syrup
½ c. tomato paste
½ c. cider vinegar
3 T. molasses
3 T. light brown sugar
1 T. Wright’s liquid smoke
½ tsp. Salt
¼ tsp. Granulated onion
¼ tsp. Ground black pepper
1/8 tsp. Paprika
1/8 tsp. Garlic powder
Combine BBQ sauce ingredients in saucepan and stir over high heat until smooth. Bring to boil, reduce heat and simmer 60 minutes or until thick. Cool and store in covered container in the refrigerator overnight or longer if necessary.
Preheat grill (or oven) 200-250 degrees. Unwrap ribs and place on grill or in shallow pan in oven. Cook until meat has reached 185 degrees – allow up to 4 hours. When meat is done, brush with BBQ sauce and return to grill (or move to grill if oven baking was initially done) to caramelize and blacken the ribs over low heat.
Candied Yams with Apples
4.5 pounds yams, peeled and cut into 1-inch pieces
1.5 pounds Granny Smith apples, peeled and cut into ½-inch pieces
3 medium onions, cut into 1-inch wedges
6 T. unsalted butter, melted
1/3 c. honey
1 1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cayenne pepper
Preheat oven to 350 degrees. Toss all ingredients in a large bowl to combine. Transfer to baking dish and bake, stirring occasionally until yams are tender (about 1 hour). Increase oven to 500 degrees and bake until liquid evaporates and yams are browned, 10-15 minutes. Serve immediately.
Vegetable Salad Medley
1 1/2 c. frozen Italian green beans
1/2 c. sugar
¾ c. red wine vinegar
¾ c. vegetable oil
1 tsp. salt
1 tsp. pepper
1 15-oz. can garbanzo beans, rinsed and drained
1 ½ c. frozen peas, thawed and drained
1 ½ c. froze corn, thawed and drained
1 c. fresh califlowerets
1 c. each – chopped celery, red onion, and sweet red pepper
1-4 ½ oz. sliced ripe olives, drained
1 4-oz. jar diced pimentos drained
Quickly blanch the green beans then drain well. In a small saucepan, bring the sugar, vinegar, oil, salt and pepper to boil. In a large bowl, combine remaining ingredients, then add sugar mixture to coat. Cover and refrigerate overnight, stirring occasionally. Serve with a slotted spoon.
Summer Pasta Salad
1 box Rotini pasta
1 jar roasted red peppers in oil, chopped
½ bag matchstick carrots
1 large onion, quartered then cut in half
4 T. fresh basil, chopped
1 8-oz. bottle Italian dressing
3-4 T. Salad Supreme seasoning
Cook pasta al dente according to package instructions. Run under cold water with ice to cool. Add all other ingredients and chill for at least 3 hours before serving.
Christmas Morning Quiche
1 prebaked pie crust (according to instructions)
3 large eggs
1 cup 2% milk
1/2 can (14 oz) artichoke hearts, drained and chopped
1/4 c. crumbled feta cheese
2 T. chopped sundried tomatoes
salt and pepper to taste
Preheat oven to 350 degrees. Whisk eggs until frothy, then stir in the milk, artichoke hearts, feta, tomatoes and seasonings. Place in the oven and bake for 45 minutes or until completely set (a toothpick inserted in the center comes out clean). Allow to cool about 5 minutes before serving.
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8 pounds pork shoulder roast
3 T. chili powder
1 ½ tsp. salt
1 tsp. black pepper
1 lg. onion, sliced
4 cloves garlic, minced
3 cups barbeque sauce (divided)
4 cups water
24 frozen cheese and garlic biscuits
Trim pork of any excess skin or fat. In small bowl, combine chili powder, salt and pepper, then rub mixture over roast. Place onion and garlic in the bottom of a slow cooker, then add roast. Mix 1 cup barbeque sauce with 4 cups water, cover slow cooker and cook on high until meat falls off the bone, about 6 hours. Carefully remove pork, strain liquid and return pork and onion to slow cooker. Shred meat with a fork and add remaining barbeque sauce. Cook on high until heated, about 10-15 minutes. Serve on warm biscuits.
Black and Gold Super Bowl Kabobs (2009)
1 pound boneless pork (chops cut into cubes)
3 T. Dijon mustard
3 T. bourbon
¼ c. soy sauce
¼ c. firmly packed brown sugar
Yellow bell pepper – cut into cubes
Mix mustard, bourbon, soy sauce and brown sugar together, then add beef and allow to marinate in refrigerator for 4-24 hours. Remove pork from marinade and discard marinade.
Thread pork cubes and pepper alternately onto 3-4 skewers, and cook on covered grill at medium heat for 8-12 minutes until pork is cooked, turning once.
St. Patty’s Irish Beef Stew
2 lbs. stew beef
2-3 T. oil
flour
6 c. water
6 beef bouillon cubes
1 T. minced garlic
1-2 cup red wine
4 bay leaves
½ c. tomato sauce
2 medium onions, quartered
6 celery stalks – diced
1 bag redskin baby potatoes, halved
1 bag baby carrots
1 envelope Lipton Savory Herb soup mix
Dust beef in flour, then brown in oil in large pot. Add water, garlic and bay leaves and bring to a boil. Add bouillon cubes, stir to dissolve and add wine. Cover and simmer for one hour, stirring occasionally. Add tomato sauce with more water and bouillon if necessary (one cube for every one cup of water added). Simmer for an additional 30 minutes. Add vegetables, and continue to cook 30-40 minutes. Add herb-seasoning mix, remove from heat and allow to stand for 15 minutes before serving. Serve with Irish soda bread.
Napa Valley Mustard Festival’s CB&C
5 lb. Corned beef brisket
Baby red potatoes
Carrots (sliced)
Cabbage, red and green (quartered)
1 c. brown sugar
½ c. petite sirah
½ c. molassass
1 T. dry mustard
1 tsp. onion powder
Cover corned beef with water and boil for 3 ½ hours with spices that come with the meat, plus an additional 2 tablespoons of pickling spice.Preheat oven to 325 degrees.Combine sugar, wine, and other ingredients for a glaze.Remove corned beef from pot, trim fat, and reserve liquid. Place beef on a backing rack over a cookie sheet and generously baste with the glaze. Bake corned beef for 40 minutes, turning every 10 to brush with more glaze. Put vegetables into the pot with the reserved liquid and boil gently – about 15-20 minutes until tender.
To serve, slice beef and place on individual plates or a large platter and surround with veggies.
Easter Brunch Spring Garden Pie
2 c. chopped fresh asparagus (in 2” pieces)
½ c. chopped red pepper
1 c. matchstick sliced carrots
1/3 c. grated Parmesan cheese
1½ c. milk
¾ c. Bisquick baking mix
3 eggs
½ tsp. Salt
¼ tsp. Pepper
Heat oven to 400 degrees, and lightly grease an ovenproof pie plate. In a microwave-safe dish, place asparagus and red pepper with enough water to cover the bottom of the dish. Cover and microwave on high for two minutes. Drain and place asparagus and red pepper in the bottom of the pie pan. Top with matchstick carrots and sprinkle with cheese. In a bowl, blend the milk, Bisquick, eggs, salt and pepper on high speed until smooth. Pour mixture evenly over vegetables. Bake about 30 minutes until golden brown and knife inserted in the center comes out clean.
Fourth of July Ribs
½ rack (1 pound) baby back ribs per person
Olive Oil
Dry rub seasoning: 2 T. coarse salt
6 tsp. Granulated sugar
1½ T. paprika
2 T. coarse grind black pepper
Coat each rack with olive oil. Sprinkle with spice rub on both sides and ends (about 2 T. of rub per rack). Wrap each rack in plastic wrap and place in refrigerator for 4-24 hours.
BBQ sauce (1 ½ cups):2 c. water
¾ c. light corn syrup
½ c. tomato paste
½ c. cider vinegar
3 T. molasses
3 T. light brown sugar
1 T. Wright’s liquid smoke
½ tsp. Salt
¼ tsp. Granulated onion
¼ tsp. Ground black pepper
1/8 tsp. Paprika
1/8 tsp. Garlic powder
Combine BBQ sauce ingredients in saucepan and stir over high heat until smooth. Bring to boil, reduce heat and simmer 60 minutes or until thick. Cool and store in covered container in the refrigerator overnight or longer if necessary.
Preheat grill (or oven) 200-250 degrees. Unwrap ribs and place on grill or in shallow pan in oven. Cook until meat has reached 185 degrees – allow up to 4 hours. When meat is done, brush with BBQ sauce and return to grill (or move to grill if oven baking was initially done) to caramelize and blacken the ribs over low heat.
Candied Yams with Apples
4.5 pounds yams, peeled and cut into 1-inch pieces
1.5 pounds Granny Smith apples, peeled and cut into ½-inch pieces
3 medium onions, cut into 1-inch wedges
6 T. unsalted butter, melted
1/3 c. honey
1 1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cayenne pepper
Preheat oven to 350 degrees. Toss all ingredients in a large bowl to combine. Transfer to baking dish and bake, stirring occasionally until yams are tender (about 1 hour). Increase oven to 500 degrees and bake until liquid evaporates and yams are browned, 10-15 minutes. Serve immediately.
Vegetable Salad Medley
1 1/2 c. frozen Italian green beans
1/2 c. sugar
¾ c. red wine vinegar
¾ c. vegetable oil
1 tsp. salt
1 tsp. pepper
1 15-oz. can garbanzo beans, rinsed and drained
1 ½ c. frozen peas, thawed and drained
1 ½ c. froze corn, thawed and drained
1 c. fresh califlowerets
1 c. each – chopped celery, red onion, and sweet red pepper
1-4 ½ oz. sliced ripe olives, drained
1 4-oz. jar diced pimentos drained
Quickly blanch the green beans then drain well. In a small saucepan, bring the sugar, vinegar, oil, salt and pepper to boil. In a large bowl, combine remaining ingredients, then add sugar mixture to coat. Cover and refrigerate overnight, stirring occasionally. Serve with a slotted spoon.
Summer Pasta Salad
1 box Rotini pasta
1 jar roasted red peppers in oil, chopped
½ bag matchstick carrots
1 large onion, quartered then cut in half
4 T. fresh basil, chopped
1 8-oz. bottle Italian dressing
3-4 T. Salad Supreme seasoning
Cook pasta al dente according to package instructions. Run under cold water with ice to cool. Add all other ingredients and chill for at least 3 hours before serving.
Christmas Morning Quiche
1 prebaked pie crust (according to instructions)
3 large eggs
1 cup 2% milk
1/2 can (14 oz) artichoke hearts, drained and chopped
1/4 c. crumbled feta cheese
2 T. chopped sundried tomatoes
salt and pepper to taste
Preheat oven to 350 degrees. Whisk eggs until frothy, then stir in the milk, artichoke hearts, feta, tomatoes and seasonings. Place in the oven and bake for 45 minutes or until completely set (a toothpick inserted in the center comes out clean). Allow to cool about 5 minutes before serving.
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