South Hollow Cooking

Recipes from South Hollow Road

Pulled Chicken and Ribs September 9, 2007

Filed under: BBQ Recipes — southhollow @ 2:46 pm


What better use for BBQ sauce than chicken and Ribs. This was 4th of July. Six pounds chicken thighs and 5 racks of spare ribs (roughly 10 pounds). This fed about 12 people. Served with Emily’s coleslaw, pickles and white bread. Sarah’s pizza was the appetizer. The chicken was gone immediately, I barely got one sandwich, next summer I’ll double the chicken. It would have been impossible to cook all this with out the vertical rib rack that held all 5 racks of ribs.

RECIPES COMING SOON.

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Simply Amazing Coleslaw! September 7, 2007

Filed under: BBQ Recipes,labor day weekend special,vegetarian — southhollow @ 12:44 am

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Emily and her amazing slaw

This recipe couldn’t be more simple and it turns out amazing every time. The coleslaw is great on its own as a side dish but is also amazing stuffed into a pulled pork sandwich with pickles on a hamburger bun.

This recipe makes enough for about 20 people, but coleslaw makes great leftovers and is even better the second day. It is hard to make less if you want to include both green and red cabbage and don’t want to waste any cabbage. Alternatively you can make one color coleslaw. Just use only one head of cabbage and halve the rest of the ingredients.

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Ingredients:
1 head green cabbage, shredded
1 head red red cabbage, shredded
6 large carrots, grated
4 or 5 shallots, finely chopped
2 cups mayonnaise (I prefer Hellman’s)
Dressing:
1 cup cider vinegar
2 tbsp honey
2 tbsp poppy seeds
1/2 tsp cayenne pepper
1/2 tsp fresh ground black pepper
1/2 tsp salt

Instructions:

1. In a large bowl or stock pot combine cabbage, carrots, and shallots and toss to combine.

2. In a separate bowl combine all the dressing ingredients and stir to combine.

3. Pour dressing over cabbage mixture and toss to combine.

4. Transfer dressed cabbage mixture to a serving bowl.

5. cover with plastic wrap and refrigerate until ready to serve and at least one hour prior to serving.

 

Beer & Ice Cream-What Could Be Better? September 4, 2007

Filed under: dessert,labor day weekend special,vegetarian — southhollow @ 2:05 am

No Labor Day weekend would be complete without beer milkshakes and beer floats. We used a beer called Mother’s Milk, a milk stout from Keegan Ales, a local brewery in Kingston, New York. The milk shake was made with one part beer and two parts chocolate ice cream. The float was made the traditional way — a pint of beer with a scoop of vanilla on top. Both were delicious!

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Beer Float

 

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Beer Milkshake

 

Gary’s Famous Red Sauce (vegetarian) September 3, 2007

Filed under: Canning,labor day weekend special,vegetarian — southhollow @ 10:07 pm

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Jesse and Emily hard at work!

 

Ingredients:

30 lbs beefsteak tomatoes (peel, cored, quartered)
1 large vidalia onion
2 large shallots
6 large cloves garlic
1 8 oz. can tomato paste

12 fresh basil leaves
1/3 cp chopped fresh parsley
2 tsp. black pepper
1/3 cp brown sugar packed
1 Tbsp salt

dried herbs:
1 Tbsp fennel seed
2 Tsp thyme
2 Tsp oregano
2 Tsp crushed red pepper


Instructions:

1) Stew tomatoes until boiling, then puree.

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2) Saute onions and shallots in 1 Tbsp olive oil until soft and golden. Add dried herbs. Saute until fragrant.

3) Add onion mixture to pureed tomatoes. Add fresh herbs, sugar, sat & pepper. Bring to boil, then reduce to simmer.

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4) Remove 3 cups sauce to small sauce pan. Put peeled garlic cloves into small sauce pan and simmer until garlic cloves are soft.

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5) Remove garlic cloves with slotted spoon to cutting board. Crush garlic with fork into mash and stir back into small sauce pan. Stir sauce from small sauce pan into larger pot. Add tomato paste.

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6) Continue to simmer 5-6 hours. Skim off bright red foam periodically as it contains the acid from the tomatoes.

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7) Process tomato sauce in a a hot water bath with in sterile jars and lids. Makes 6 quart jars and 6 pint jars.

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And for Dessert . . .

Filed under: dessert,vegetarian — southhollow @ 9:18 pm

Blueberry peach pie with a phoenix on top!

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Chicken and Rib BBQ Sauce

Filed under: BBQ Recipes,Canning,labor day weekend special,vegetarian — southhollow @ 8:37 pm

2007 is the second annual canning of the Chicken and Rib Sauce. Last year’s batch was called Uncle Jesse’s Yankee BBQ Sauce:

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This year we’ll have to find another name. The recipe is adapted from Cooks Illustrated basic BBQ sauce. The following is for one batch, we quadrupled it, yielding enough sauce for eleven full 12 oz. jars, plus enough for dinner of brisket that night.

1 28 oz can whole peeled tomatoes
1 8 oz can tomato sauce
1 medium onion, chopped
1/4 cp. packed dark brown sugar
2 tblsp dark molasses
2 tblsp sweet paprika
2 tblsp ground cumin
2 tblsp chili powder
salt and pepper to taste
1 tsp liquid smoke

1) Saute onion with 1 tblsp vegetable oil, until onions are soft and golden.

2) Add remaining ingredients, stir and bring to boil. Reduce heat and simmer with cover off to reduce.

3) Puree

4) enjoy on your favorite slow smoked chicken, ribs, and even brisket!

2007 BBQ sauce

 

 

 

Mac n’ Cheese

Filed under: labor day weekend special,vegetarian — southhollow @ 7:44 pm

Mac n’ cheese is great for a crowd. It takes just as much time make one tray as it does to make two so we always make two and save one for later.

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Lisa enjoys a mouthful

Ingredients (for 2 trays):
2 boxes of elbow macaroni, cooked until tender (we used protein enriched)
1 quart whole milk
2 pound cheese (Cheddar, swiss, or anything the melts well, or a combination), shredded
1 1/2 sticks butter
1/2 cup flour
1/3 pound thick sliced black forest ham (optional)
1/2 tsp ground nutmeg
1/2 tsp cayenne pepper
1 tbsp Dijon mustard
2 tsp Worcestershire sauce
salt and black pepper to taste
2 cups unseasoned breadcrumbs
1 cup grated Parmesan cheese
2 tbsp olive oil
2 13×9 baking tins

Preheat oven to 350.

Over low heat melt butter in thick-bottomed stock pot. Ad flour and cook stirring until four turns light brown. Slowly pour in milk into pot stirring constantly so lumps don’t form. Ad nutmeg, cayanne pepper, mustard, and Worcestershire sauce. Bring to a simmer stirring constantly so it dosen’t stick to the bottom. When mixture thickens add cheese in three batches letting each melt before adding the next. Taste and add salt and black pepper to taste.

Pour mixture over cooked and drained noodles and mix to combine. Pour noodles evenly into two trays. Mix breadcrumbs with olive oil and grated Parmesan cheese and salt and black pepper to taste. Sprinkle breadcrumb mixture evenly over the two pans of noodles. Cover pans with tin foil.

Cook covered in oven for 30-40 minutes and cook an additional 10 minutes uncovered until tops are light brown. Let sit ten minutes before serving.

Enjoy!