Thursday, September 18, 2014

Backyard BBQ Gourmet Club Style

In September Tanya and Katie went all out with a Backyard Barbecue!  It was so much fun to walk in to Katie's house completely transformed. 

The Cowgirls

This cute sign greeted us as we came in the front door.

These totally creative invites were taped on the front door at each of our homes weeks before to get us excited for the upcoming event.  Each of us had a different name from the Wild West.

They made this tabletop to sit on top of Katie's regular table and it was awesome  The denim and red tied everything together perfectly.

The menus were tucked neatly inside a denim pocket.

That nights grub...

More fun decor

We started off with some fun appetizers.

Bacon wrapped stuffed jalapeños

Steak Rolls

Cowboy Caviar and Chips.  The tins added such a great touch.

Katie's got mad sign skills!! 

Who doesn't love a good Strawberry Lemonade?  The salad course was a wedge salad with cornbread on the side. 

For the main course they served a Pulled Pork Slider with Pineapple Slaw.  A Cheeseburger Slider with Onion Rings.  Corn on the Cob with Cilantro Butter  Lime Cucumber Salad and a delicious spear of Grilled Pineapple.  Ye-Haw!!

Dessert: Dutch Carmel Apple Pie a la Mode and Homemade Root Beer Floats

Our take homes were Cowgirl Cookies in  Jar and a Cowgirl Candy Bar.

You two girls can rodeo with the best of 'em that's for sure.  Thanks for an AMAZING night!

Recipes coming soon...

Cilantro-Lime Cucumber Salad
Yield: 5-6 side serving
1 jalapeno, seeded and finely diced
2 cloves garlic, finely minced
3 tablespoons fresh lime juice
1/4 teaspoon crushed red pepper
½ teaspoon salt, or to taste
black pepper to taste
3 tablespoons olive oil (I recommend Tantillo )
2 cucumbers, very finely sliced (see photos)
4 tablespoons minced cilantro, to taste

1.Dice the jalapeno and garlic and add to a medium-sized bowl.
2.Add 3 tablespoons of fresh lime juice, crushed red pepper, salt, and pepper. Use a whisk to incorporate the 3 tablespoons olive oil. Set aside.
3.Finely slice the cucumbers. Use a mandolin if you have it, but a very sharp knife will do the trick. (See photos below.) Add the cucumbers to the dressing and stir together.
4.Finely mince the cilantro and add it to the bowl. Stir to combine. You can either let it sit in the fridge to marinate for a couple hours, or serve immediately.
Make sure that you let the salad sit on the counter for a little while before serving if it's been in the fridge; the olive oil solidifies slightly when it's cold.

  • 1/2 of a pineapple, cut into spears
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • Combine brown sugar and cinnamon in a large ziplock bag. Add the pineapple spears, close the bag tightly, and shake it so that the cinnamon and brown sugar coats the spears. Place the pineapple in the refrigerator for at least 30 minutes.
  • Pre-heat your grill to medium heat, around 350-400 degrees.
  • Place the pineapple spears on the grill and turn them every few minutes until all sides are grilled .
  • Grill the pineapple until it is cooked to your liking.
  • Enjoy!
Grilled Corn on the Cob Recipe by Paula Deen
25 MIN5 Prep + 20 Cook
10 - 12Servings
FavoriteShopping List

  • 1 cup butter
  • 1/4 cup fresh cilantro, minced 
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, ground 
  • 8 ears corn, shucked and cut in half
Spray a grill rack with nonstick nonflammable cooking spray. Preheat the grill to medium-high heat, 350 to 400°F.
Beat the butter, cilantro, salt and pepper in a small bowl with a fork until smooth. Spread about 1 tablespoon of the butter mixture over each half ear of corn. Wrap the corn in heavy-duty aluminum foil. Grill, turning frequently, until the corn is tender, 18 to 20 minutes. Serve immediately.
Pulled pork sliders with pineapple coleslaw

We used the pineapple coleslaw recipe to top our pulled pork

Pineapple Coleslaw
•3 cups coleslaw mix
•1 cup unsweetened crushed pineapple, drained (I cup after it’s drained)
•1/4 teaspoon celery seed
•1/3 cup mayonnaise (I used canola mayo)
1.In a large bowl, combine the first three ingredients. (You can add some salt and pepper too if you’d like)
2.Add mayonnaise and toss to coat. Cover and refrigerate for at least 1 hour. Yield: 4 servings.

Atomic Buffalo Turd Jalapeno Poppers (aka - A.B.T.)
Serves: 20 ABTs

•10 jalapeno peppers
•10 bacon slices, cut in half
•10 mini sausages or smokies (or 20 if they are very small)
•1 cup cream cheese
•1 cup grated monterey jack
•1 tsp chipotle or chili powder
•2 shallots, minced

1.Slice the jalapenos lengthwise. Using a spoon, remove the seeds and membrane. If using bell peppers, quarter them after they are seeded.
2.Mix the cream cheese, monterey jack, chipotle powder and minced shallots. Fill the hollowed out portion of the peppers with the cheese mixture.
3.Place the smokie on top of the cream cheese. Wrap the half slice of bacon around the jalapeno. If the bacon is not staying tightly wrapped, it may be necessary to use a toothpick to hold it in place.
4.Smoke the ABTs in the smoker, set at 225F, for 2-3 hours, or until the bacon is browned

To cook on the grill: Cook on a medium heat grill until the jalapeno is tender and the bacon is browned. Keep the lid covered while cooking. To cook in the oven: Bake the ABT's in the oven, set at 425F, for 20-30 minutes or until the bacon is browned.

For the Marinade:
¼ cup barbecue sauce
¼ cup olive oil
Salt and pepper to taste
For the Steak Portion:
10 ounces of flank steak
Salt and pepper to taste
For the Filling:
1 green pepper, cut into matchstick size pieces
1 red pepper, cut into matchstick size pieces
1 yellow pepper, cut into matchstick size pieces
½ sweet onion, cut into matchstick size pieces
½ red onion, cut into matchstick size pieces
2 shallots, cut into matchstick size pieces

For the Pan Sauce:
1 tablespoon butter
½ cup barbecue sauce
½ cup water
Salt and pepper to taste
2 cloves of fresh garlic, pressed, or 1 teaspoon minced garlic (less or none of if you are not a garlic fan)

For the Marinade:
  • Whisk together all the ingredients until smooth. Set aside.
For the Steak Portion:
  • Cut steak into thin strips, if you can't get them think enough you can use a meat tenderizer to pound them out. Sprinkle with salt and pepper. Place in a container and pour the marinade over top. Pop the lid on the container and seal it, then give it a shake. Pop in the fridge for 1 to 2 hours.
For the Filling:
  • Cut all your ingredients into thin strips. Add some oil to a stir fry pan and bring to a medium heat. Once the oil glistens you can toss in the veggies. You only want to cook them for about 3 or 4 minutes. You don't want them too soft they are hard to work with. Remove and transfer to a plate or container till needed. It helps to let them cool so feel free to pop them in the fridge while the meat is marinating.
For the Pan Sauce:
  • In a frying pan over medium heat melt the butter. Add your favourite barbecue sauce, water, salt, pepper and garlic. Bring to a boil, then reduce heat and allow to simmer for about 5 minutes or so. The sauce should reduce to about half. If you want it sweeter you can hit it with a touch of sugar. If you want it thicker you can hit it with a touch of tomato paste.
Putting it all Together:
  • Remove your ingredients from the fridge about 20 minutes before you need them. Discard any excess marinade.
  • Now lay your steak strips on a cutting board. Take a handful of the veggies and pop them on the steak so they stick out the side. You're basically making a T shape with your steak and veggies. Now tightly roll the steak around the veggies and secure with a toothpick. Repeat until all your pieces are bundle up beautifully.
  • In a large flat bottomed pan add over medium heat add about a tablespoon of butter. If you're afraid of butter (seriously people, a little butter is awesome for pan frying) use oil.
  • Once the butter (or oil) glistens you can add the steak rolls, seam side down. Allow them to sear on one side, then turn over. Add ½ the pan sauce and cover the pan, cook for about 2 to 5 minutes depending on the thickness of your steak. Remove carefully from pan. Remove toothpicks. Plate the steak rolls. Pop the extra pan sauce in a small bowl.
  • Serve with a big old western style smile!
Western Cheeseburger Sliders
 Serves 6 (2 sliders per person)

2 pounds lean Hamburger meat
 12 good quality Dinner rolls
 6 slices Cheddar cheese, cut in half
 Barbecue sauce
 Crispy Onion Strings (recipe below)

DIRECTIONS:  Heat a large grill pan or skillet to medium heat.

Divide the hamburger meat into 12 equal portions. Shape each portion into an oval patty. Sprinkle each hamburger patty with salt and pepper. Add 2 Tablespoons of butter to heated skillet and let melt.
Once butter is melted, add only 4-6 hamburger patties at a time, to ensure even cooking. Spread 1/2 a tablespoon of barbecue sauce over the tops of patties in the skillet.

Grill patties on each side for 4-6 minutes. Once you flip to other side, add another 1/2 tablespoon of barbecue sauce and spread. Continue cooking until no longer pink and cooked through. Place cooked patties on a baking sheet, and keep in a warm oven until all they are all finished cooking.

Place one cooked hamburger patty onto the bottom of dinner roll. (I buttered and toasted our dinner rolls first). On top of patty, add one half slice of cheese and more barbecue sauce. Top with crispy onion straws and the top half of dinner roll. Repeat with all others, and serve immediatley. Enjoy!
Crispy Onion Strings
Recipe from: Pioneer Woman
1 large Onion
2 cups buttermilk
2 cups all-purpose flour
1 tablespoon salt
1/4 teaspoon cayenne pepper
1 quart canola oil
black pepper, to taste
DIRECTIONS:   Slice onion very thin. Place in a large bowl and cover with buttermilk. Let soak for atleast an hour.
Combine dry ingredients and set aside. Heat oil to 375 degrees.
Grab a handful of onions and place into the flour mixture. Tap to shake off excess, and plunge into hot oil. Fry for a few minutes and remove when they are golden brown. Place fried onion strings on a large platter lined with paper towels to soak up grease. Repeat with remaining onions, then serve on sliders and as a side!

Scrumptious Apple Pie
The Pioneer Woman
Print Recipe
  • 1 whole Pie Crust
  • 6 cups (to 7 Cups) Peeled And Sliced Granny Smith Apples
  • 1/2 whole (juice Of) Lemon
  • 1/2 cup Sugar
  • 4 Tablespoons Flour
  • 1/4 teaspoon Salt
  • 1/2 cup Flour
  • 1-1/2 stick Butter
  • 1 cup Brown Sugar
  • 1/2 cup Quick Oats
  • 1/4 teaspoon Salt
  • 1/2 cup Pecans, Chopped
  • 1/2 jar (or More) Caramel Topping
Preparation Instructions
In a bowl mix peeled apples, lemon juice, sugar, flour and ¼ teaspoon salt. Set aside. For crumb topping, cut the butter into the flour with a pastry cutter, then add in brown sugar, oats, and ¼ teaspoon salt.
Add apples to prepared pie shell and top with crumb topping. Cover crust edges with aluminum foil and bake in a 375 degree oven for 25 minutes. Remove foil from crust and place back into the oven for another 30 minutes. Chop pecans, and when five minutes remain, sprinkle them over the pie. Finish baking. Quiver with anticipation.
Remove the pie from the oven and pour ½ jar (or more, if you’re feeling dangerous and naughty) of caramel topping over the top. Allow to cool slightly before serving, or don’t if you can’t wait. Eat. Enjoy. Smile. Cry. Then smile again.

Western Wedge Salad
1 head iceberg lettuce, quartered
1 large tomato, sliced into 8 wedges
1 large carrot, shredded
1 cup frozen corn, thawed
1 small cucumber, peeled, seeded and diced
¼ cup finely chopped red onion
½ cup shredded Monterey jack cheese
4 strips bacon, crisp cooked and crumbled
½ wish bone western dressing

Arrange 1 wedge lettuce and 2 tomato wedges on each serving plate.  Evenly top with carrot, corn, cucumber and red onion.  Sprinkle with cheese, then evenly top with bacon and drizzle with dressing.

1 pound or so strawberries
2 lemons
8 cups water
¾ cup honey
¼ cup sugar
Wash berries and cut the stems off.  Cut ends off lemons and then cut into quarters.
Keep the peels of the lemons on.  Combine berries and lemons in blender with 2 cups water. 
Take honey and pour over mixture.  Blend for a minute.  Pour liquid through a strainer.  Use a spatula to help push liquid through the strainer.  Pour remining cup of water through the leftover pulp in the strainer to get any more flavor out of it.  Add ¼ cup sugar to the liquid to sweeten (or more to taste).  Chill in fridge.  

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