Bruce Frankel’s Grilled Bread

Another recipe taken from “The Barbecue! Bible” by Steven Raichlen.

Ingredients

1/2 envelope active dry yeast
1 tablespoon molasses
2/3 cup warm water
1 1/2 cups unbleached all-purpose flour
3/4 cup whole-wheat flour
3 tablespoons cornmeal
1/2 teaspoon coarse salt
3 tablespoons olive oil
Black pepper to taste

Directions

1. Mix 2 tablespoons of the warm water with the molasses and yeast. Let stand until foamy.
2. Stir in the remaining water, all-purpose flour, whole-wheat flour, cornmeal and salt.
3. Mix to form a dough that is soft and pliable then knead until smooth.
4. Brush a bowl with some of the olive oil, place the dough in the bowl, then brush the top of the dough with oil.
5. Cover with a damped kitchen towel, allow to rise in a warm place, until doubled in size (a couple of hours).
6. Punch the dough down, and allow to rise again. Punch down again and divide into 6 pieces.
7. Roll the dough into balls, then roll out until 5 inches in diameter.
8. Brush the dough with oil, and grill over high heat until puffed and golden brown.

Grilled Stuffed Peppers

Ingredients

3 bell peppers
2 green onions, chopped
2 cloves of garlic, crushed
olive oil
1 cup of diced smoked sausage
1 1/2 cups of cooked rice
Salt and pepper to taste

Directions

1. Cut the top off the peppers, remove the stalks, and clean out the seeds
2. Finely dice the top of the pepper
3. Stir fry the green onions, garlic, and diced pepper in the olive oil for 2 minutes
4. Add the diced smoked sausage and cook for another 5 minutes
5. Stir in the cooked rice
7. Stuff the peppers, and season to taste
8. Grill, over medium indirect heat until the peppers are tender

Potatoes à La Ketchup

Here is a simple recipe taken from “The Barbecue! Bible” by Steven Raichlen that kids will love.

Ingredients

2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 tablespoon fresh lemon juice
4 tablespoons ( 1/2 stick) unsalted butter, at room temperature
4 medium potatoes (each about 6 ounces) cut into 1/4-inch slices
1 small onion, thinly sliced
Salt and freshly ground black pepper, to taste

Directions

1. Mix the ketchup, Worcestershire sauce and lemon juice.
2. Cut 4 sheets of heavy-duty aluminum foil, each 14 by 8 inches.
3. Smear a tablespoon of the butter in the center of the bottom half of the rectangle (the half closest to you).
4. Arrange one-quarter of the potatoes and one-quarter of the onions in a mound on top of the butter.
5. Spoon 1 tablespoon of the ketchup mixture over the potatoes.
6. Season with salt and pepper.
7. Fold the top half of the foil over the potatoes and bring the top and bottom edges together.
8. Fold the edges over several times to make a tight seal.
9. Make the 3 other packages the same way.
10. Grill over medium indirect heat for 20 - 30 minutes.

Quick Coleslaw

This is an adaption of a recipe I found in Al Roker’s Big Bad Book Of Barbecue.

Ingredients

1/2 cup of mayonnaise
1/4 cup of vegetable or canola oil
2 tbsps cider or champagne vinegar
2 tsps sugar
1 tsp Dijon mustard
Approximately 8oz of packed coleslaw mix

Directions

1. Add all the ingredients for the dressing to a bowl, and whisk together.
2. Refrigerate for at least 30 minutes, to allow the flavors to develop.
3. Pour the dressing over the coleslaw mix, and stir to mix.
4. Refrigerate until needed.

Sherrie’s Quick And Delicious Potato Salad

Ingredients

2 pounds of potatoes (peeled and cubed)
3 eggs
3/4 tbsp of mustard
1/2 a cup of mayonnaise
salt and pepper (to taste)

Directions

1. Boil the potatoes and the eggs together for 15 minutes, or until the potatoes are tender.
2. Place the potatoes into a large bowl.
3. Peel the eggs and chop, add to the potatoes.
4. Stir in the mayonnaise and mustard.
5. Add salt and pepper to taste.