Baked Beans

Ain't nothing like good baked beans.

I like to do mine in the smoker.
But on days when the weather won't cooperate, you have to do them inside.
Try this recipe sometime, it's a keeper.

Enjoy!!!
B.D.


Baked beans Bayou Style
Makes about 10 servings

1 pound sliced bacon, coarsely chopped
2 large yellow onions, peeled and thinly sliced
2 garlic cloves, minced
2 tablespoons fresh lemon juice
4 (16-ounce) cans pork and beans
1 cup dark brown sugar
½ cup barbecue sauce
Salt and black pepper to taste

In a large, heavy pot (preferably cast iron), fry the bacon until slightly crisp.
Add the onions and garlic and cook, stirring often, until soft and golden, five to six minutes.

Add the lemon juice and stir for one minute.

Add the pork and beans, brown sugar and barbecue sauce.
Season with salt and pepper.

Simmer, stirring occasionally, for about one hour.
Or, you can bake them in a 250-degree oven for about one hour.

Sauces

Here are a few sauce recipes sent from Henry for you to try.

Enjoy!!!
B.D.


Chipotle Cream Sauce

6 shallots, peeled and roasted
1 large carrot, peeled and diced
1 tablespoon vegetable oil
2 Chipotle in adobo
1/4 cup white wine
3 cups heavy cream

Sauté the carrot in oil until tender.
Add the shallots, Chipotle and wine and simmer for 1 minute.
Add the cream, raise the heat and reduce by half.
Place the mixture in a blender or food processor and puree.

Strain the sauce, season with salt and serve.
This sauce is good with most grilled meats, in or on mashed potatoes and with grilled chicken.


Garlic Cream Sauce

1 quart heavy whipping cream
1 cup water
2 teaspoons chicken base
1 teaspoon white pepper
2 teaspoons minced garlic in oil
1/2 teaspoon paprika
1/2 cup butter
1/2 cup flour

Make a rue by mixing together the butter and flour.
Over low heat, constantly stirring, mix together rue, whipping cream, minced garlic, paprika and chicken base.

Serve over pasta or seafood.


Horseradish Cream Sauce

1 cup sour cream
3 tablespoons prepared horseradish
2 teaspoons lemon juice
2 scallions, finely chopped
salt and pepper to taste

Combine all ingredients thoroughly.
Cover and chill until ready to serve.

Serve over roast beef.


Lemon Cream Sauce

1 tablespoon butter
1 tablespoon flour
1 cup milk
1/4 teaspoon dill weed
1/4 teaspoon salt
1/2 cup shredded Swiss cheese
1 to 2 tablespoons lemon juice

Melt butter, stir in flour.
Add milk, stirring constantly heat until sauce is bubbly and smooth.
Cook 2 to 3 minutes.
Add dill weed, salt and cheese.
Stir to melt cheese.
Remove from heat and stir in lemon juice.

Serve over white fish or asparagus.


Mustard Cream Sauce

1 tablespoon butter
1 tablespoon vegetable oil
1 garlic clove, crushed
2/3 cup medium dry white wine
2/3 cup sour cream
2 tablespoons mild whole grain mustard

Heat the butter and oil in a large frying pan and fry the garlic for 1 minute without browning it.

Add the wine then add the sour cream and mustard.
Cook for 2 to 3 minutes, stirring.

Serve hot with pork chops.

Weekend Report

What's up this weekend, not much of nothing.

I tried a new hot sauce (for me)
Cholula Hot Sauce last night and I must say it was pretty good.

I will have to try and add it in to a few things and see how it does.
(Give it the old road test)

Might work it into the BBQ Sauce recipe, and a few other things.

"Oh honey...look what B.D. made." (G)

I would like to do some ribs, but we are getting rain right now, and I'm not going to complain about that.

It's so dry around here, the grass has packed up and moved to Florida.

B.D.

Baked Beans

Here are two recipes for Baked Beans.
From two very different sources.

Look at the similarities, but see the differences also.

Both would work fine, and both, have probably been re-worked from someone else's recipe.

Check it out...which one sounds good to you?

B.D.

Baked Beans (recipe # 1)

1 lb. dry navy beans
6 c. cold water
1 tsp. salt
1 (8 oz.) pkg. bacon
1/2 c. brown sugar, packed
1/4 c. molasses
1 med. onion, cubed
2 tsp. dry mustard

Rinse beans.

Combine beans and water in a large saucepan or Dutch oven.
Cover heat to a boil; boil 2 minutes.
Remove from heat and let stand 1 hour or overnight.

Add salt, simmer partially covered 1 hour or until beans are tender.
Drain, reserving liquid.

Cut bacon into 1" pieces.
Combine bacon, brown sugar, molasses, onion and dry mustard with beans in Dutch oven or 2 quart bean pot.

Add 1 3/4 cup reserved liquid.
Bake, uncovered in 300 degree oven for 5 hours.
Add additional water if necessary.
Makes 12 (1/2 cup) servings.


Baked Beans (recipe # 2)

1 lb. navy beans
1/2 lb. bacon ends
1 med. onion (quartered)
1/4 c. brown sugar
1/3 c. molasses
2 tsp. dry mustard
2 tsp. salt
1/4 tsp. pepper
2 tbsp. vinegar
2 c. hot water

Long cooking develops the wonderful old-fashioned flavor.
Soak beans overnight in 6 cups water.

Parboil beans for 20 minutes.
Drain beans after parboiling; rinse with cold water.
Dice bacon ends to 1 inch square, placing half in the bottom of a 2 quart bean pot or casserole along with the quartered onion. Add beans.

Mix remaining ingredients with hot water.
Pour over top of beans. Top with remaining bacon ends.

Cover and bake in a slow (300 degree) oven for about 6 hours adding hot water as needed to keep beans moist.
Serves 8 to 10.

B.D.'s Note: The only thing they agree on is the 300 degree oven.
And the dry mustard.

Recipes

Henry has sent me some recipes that are sure to please the palate of some of my readers.

I'll post some of them as soon as I can.

I was looking at recipes (not Henry's) and came across a BBQ sauce recipe that called for...

...Buttermilk?

(That caught my attention rather quickly.)

Buttermilk? In BBQ sauce?

I like to use buttermilk for cornbread... but in BBQ sauce?

Nah...don't think so...
I'm Southern...but I ain't THAT Southern.

Must be a Texas thing.......... (G)


Anyway...
Here are a few recipes to ponder.

Enjoy!!!
B.D.


Barbecue Sauce (Batch # 145)

1/2 lb. Butter
1/2 - 2/3 bottle Worcestershire sauce
1/2 cup prepared mustard
5-6 dashes Tabasco
Salt to taste
3-4 lemons for fresh lemon juice
1 (14oz.) bottle catsup, rinse bottle with ½ cup cider

Stir slowly over low heat adding one ingredient at a time
Makes 4 cups


Pork Tenderloin with Jezebel Sauce

1-1 lb pork tenderloin
1/2 teaspoon salt
1 tablespoon paprika
1 tablespoon Worcestershire Sauce
1-10oz jar Orange Marmalade
1 small jar Creole Mustard (any spicy mustard can be substituted)
1-10oz jar Apple jelly
1 small jar Horseradish


For Jezebel Sauce combine orange marmalade, creole mustard, apple jelly, horseradish,and salt and pepper to taste.

Stir mixture. Put some aside for basting.

Next, slice tenderloin lenghtwise and butterfly.
Flatten with a meat mallet to about 3/4 inch thickness.
Combine salt, pepper, paprika. Sprinkle Worcestershire on meat, if desired.

Finally, rub dry mixture into meat and grill over medium fire about 10 minutes on each side.
Baste with some Jezebel Sauce.

Serve with remaining Jezebel sauce if desired.

Hot Jalapeno Crab Dip

On 10-15-05 I posted a recipe for Hot Crabmeat Spread.
I made the comment that I would lose the almonds.

And I also made this comment...

"but then........they may accentuate the melding of flavors and be a critical step in the process of sucking up to the upper echelons of the social society of Champagne drinkers and pinky extending lovely people."

(Seems I may have ruffled a few feathers.)

"I"... would still lose the almonds...

For "I"... am not a member of the social society of Champagne drinkers...
(or the social society of wine drinkers, for that matter)

"I"...belong to the social society of "Beer Drinkers."
... and I'm the "Team Captain."

Julie has a Tee-shirt saying "Real Women drink Beer."
That's my babe...

So... as Team Captain for the social society of "Beer Drinkers", it was my job to find a crabmeat spread for..."us."

And here it is..."Fellow Beer Buddies."

Enjoy!!!
B.D.


Hot Jalapeno Crab Dip

Makes 6 servings.
1 pound lump crabmeat, picked over for shells and cartilage
1 teaspoon chopped garlic
½ cup chopped pickled jalapenos
¼ pound Monterey Jack cheese with jalapenos, grated
1 teaspoon Worcestershire sauce
1 teaspoon red cayenne hot sauce
½ teaspoon salt
½ cup mayonnaise
2 ounces Parmigiano-Reggiano cheese, grated
Toasted crackers

Pre-heat the oven to 350 degrees F.

Combine the crabmeat, garlic, jalapenos, Monterey Jack, Worcestershire sauce, hot sauce, salt, and mayonnaise in a medium-size bowl.

Toss gently to mix. Spoon the mixture into a medium-size shallow baking dish.
Sprinkle the cheese evenly on the top of the crabmeat mixture.

Bake until golden brown and bubbly, about 25 minutes.
Remove from the oven and let cool for about 5 minutes before serving with the crackers.