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RECIPE: Creamy Avocado & Pepper Potato Salad

3rd Sep 12 (Mon) Leave a comment

A perfect adaptation for a barbecue side-dish this Labor Day…

Creamy Avocado and
.

Pepper Potato Salad

Ingredients:
serves 8+

Adapted from Isa Chandra Moskowitz’s Vegan Brunch

  • 2 lbs fingerling potatoes, cut into 3/4 inch chunks
  • 1-2 peppers, diced (jalapeno, anaheim, etc)
  • 1 small red onion, diced small
  • 1 Tbl olive oil
    —-
  • 3 ripe avocados
  • 2 Tbl lime juice
  • 1/2 tsp salt
    —-
  • 1 plum tomato, chopped
  • 1 smallish cucumber, diced very small
  • 1/4 teaspoon ground cayenne pepper (optional)
  • Scallions for garnish (optional)

Steps:

  1. Put potatoes in a pot and cover with water. Cover pot, bring water to a boil. Lower the heat to a rolling boil and cook for 10 to 15 minutes, until potatoes are easily pierced with a fork. Drain and set aside to cool.
  2. Meanwhile, sauté or grill the peppers & onions over medium-high heat until browned.
  3. Once potatoes have cooled, prepare the dressing. Split the avocados in half, remove the seeds and scoop into food processor. Add the lime juice and salt and puree until smooth, scraping down the sides with a spatula as needed. Once smooth and creamy, add the tomato, peppers and onion. Pulse until they are incorporated but not completely blended. You should still be able to see the tomato and onion.
  4. Put the potatoes, peppers, and cucumbers in a large mixing bowl and mix them up. Add the dressing and mix well. Taste for salt and spice. Wrap tightly and chill until ready to use. Top with scallions, if desired.

Prep time: 15 minutes (active) / 1 hour (total)… serve soon!

This recipe is easy to make and it combines both guacamole and potato salad. Yum!

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

~Dan – np: John ZornRimbaud

RECIPE: Amazin’ Beans (with Amazin’ BBQ Sauce)

15th Nov 08 (Sat) 5 comments

I made some Amazin’ Beans (with homemade BBQ sauce) for Veggie Supper Club.  If you stumbled in here from a recipe search; well, this blog is mainly music related, but here are some past recipe I did: Vegan Biscuits & Gravy -and- Spiced Biscotti.

(photo courtesy recipedose.com)

These recipes are adapted from my sis-in-law’s recipe!

Amazin’ BBQ Sauce

Makes roughly 28 oz., but I usually make a double batch to keep around or give to friends

Ingredients

  • 1 1/2 cups catsup
  • 1 12 oz. can tomato paste
  • 1 1/2 cups brown sugar
  • 1/2 cup water
  • 1 tbl. vinegar
  • 1 tbl. orange juice concentrate (or 1/4 cup OJ)
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 2 cloves garlic, crushed
  • 1 tsp. mustard powder (or mustard to taste)
  • 1/2 tbl. toasted sesame seeds
  • 1 tsp. sesame oil (or other oil with chili powder for kick)
  • 1 tsp. liquid smoke
  • 1/2 tsp. worcestershire sauce (vegetarian version)
  • 1 tsp. cumin
  • 1/2 tsp. salt
  • 1 tsp. chipotle powder (or cayenne)
  • white pepper to taste (be careful with this…it gives it “bite”)

I mix all this stuff and simmer it for about an hour. When it is nice and thick, I let it fall to room temperature, then chill it so the flavor gets nice and rich. This stuff is best after a few days in the fridge. It is good on/in all kinds of things, but it was originally designed for use in the Amazin’ Beans which follow.

Amazin’ Beans

Makes 6 hearty servings

Ingredients

  • 1 can (16 oz) kidney beans
  • 1 can (10.5 oz) baby lima beans
  • 1 can (16 oz) navy beans
  • 1 medium red onion, chopped
  • 12 oz. amazin’ bbq sauce (recipe above)
  • Bread crumbs, toasted

Note: The bean style and size of can may vary, but the above is a good guideline.

Drain and rinse beans thoroughly (this cuts down on the “gas” later).  Combine all ingredients and mix well.  It should be really saucy.  Pour into casserole dish and cover lightly with toasted bread crumbs.  Bake uncovered at 350F for about 45 minutes.  Keep an eye on it so it doesn’t burn.

~Dan – np: Medeski Martin & WoodRadiolarians 1

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