Sunday BBQ, or broil in the oven, serve with potato salad. Estimated cost: beef ribs* (11.), potato salad** (4.) = $15.00
*buy as many ribs as $11. will get, I can usually find five to six pounds on sale for that price.
1. **Make this salad while pre-boiling the ribs. Chunk three pounds of potatoes, and boil with six eggs until eggs are hard-boiled and potatoes are tender (about 20 minutes). Drain and shell eggs. Mix potatoes with one chopped onion, the eggs, sliced, and 1/2c. mayonnaise. Gently stir in mustard, salt, pepper, and herbs to taste (I like rosemary or tarragon).
2. Cut ribs into serving pieces, cover with water in a large pot or two, and bring to a boil. Lower heat, and simmer for 90 minutes to two hours, until tender.
3. Mix 1c. ketchup, 1/2c. vinegar and 3 Tbsp. A.1. in a small saucepan. Stir in 1 Tbsp. sugar, 1 tsp. salt, and 1/2 tsp. ginger and bring this to a boil, then simmer for 10-15 minutes until it thickens.
4. Place ribs, meat side up, on a hot oiled grill (or broiler pan), brush liberally with sauce. Grill for 5-7 minutes, flip, brush, and grill 5-7 minutes more.
Showing posts with label BBQ. Show all posts
Showing posts with label BBQ. Show all posts
Pineapple Chicken, Cauliflower
Sunday BBQ, serve with cauliflower (frozen). Estimated cost: boneless chicken breasts (8.), pineapple rings (canned in juice) (2.), and cauliflower (2.) = $12.00
Drain pineapple rings, and refrigerate, reserving juice. Mix juice with 1/4c. A.1. and enough water to make 1c. of marinade. Marinate chicken breasts for one to four hours, then grill until cooked through. Grill pineapple sliced until lightly browned, serve on chicken.
Drain pineapple rings, and refrigerate, reserving juice. Mix juice with 1/4c. A.1. and enough water to make 1c. of marinade. Marinate chicken breasts for one to four hours, then grill until cooked through. Grill pineapple sliced until lightly browned, serve on chicken.
Beef Brats and Three-Bean Salad
Sunday BBQ, or pan fry, serve with Three-Bean Salad. Estimated cost: beef brats (7.), whole grain buns (3.), and Three-Bean Salad* (3.) = $13.00
Make this Three-Bean Salad ahead of time to allow it to chill well (overnight). Serve with grilled or fried Brats, with mustard.
In a sealable bag, combine one can each of drained cut green beans, drained cut wax beans, and rinsed kidney beans with 1/4c. oil, 2/3c. vinegar and 3 Tbsp. sugar; add herbs as desired (I like basil, oregano or thyme and garlic).
Make this Three-Bean Salad ahead of time to allow it to chill well (overnight). Serve with grilled or fried Brats, with mustard.
In a sealable bag, combine one can each of drained cut green beans, drained cut wax beans, and rinsed kidney beans with 1/4c. oil, 2/3c. vinegar and 3 Tbsp. sugar; add herbs as desired (I like basil, oregano or thyme and garlic).
Strawberry Chicken and Couscous
Sunday BBQ, or broil in the oven, serve with Strawberry Sauce and couscous (boxed). A.1. cost assumed in pantry items. Estimated cost: boneless chicken breasts (8.), fresh strawberries (2.) and couscous (2.) = $12.00
Grill the boneless breasts until cooked through, basting toward the end of the cooking time with A.1.
Strawberry Sauce: In a small saucepan, gently combine 1/4c. A.1., 1 Tbsp. oil, 1 tsp. sugar, 1 tsp. finely chopped rosemary and 2c. strawberries, sliced. Heat just until hot. Serve sauce immediately over chicken, with a side of couscous.
Grill the boneless breasts until cooked through, basting toward the end of the cooking time with A.1.
Strawberry Sauce: In a small saucepan, gently combine 1/4c. A.1., 1 Tbsp. oil, 1 tsp. sugar, 1 tsp. finely chopped rosemary and 2c. strawberries, sliced. Heat just until hot. Serve sauce immediately over chicken, with a side of couscous.
Steaks and Asparagus with Bearnaise Sauce
Sunday BBQ, or broil in the oven, serve with fresh steamed asparagus, and Bearnaise Sauce (make from a packaged envelope). Estimated cost: steaks (10.), asparagus (3.) and sauce mix (2.) = $15.00
Buy when steaks are on sale; often I buy larger cuts and slice them into additional servings. This is a rich meal, so think quality, not quantity. Asparagus is always cheapest around Easter.
While preparing the sauce on the stovetop, grill the steaks until done to your liking. Wet 3-4 paper towels, and wrap the asparagus in them as a bundle. Microwave for 7-10 minutes until tender. Optionally, steam the asparagus in a small amount of water on the stovetop. Pour the sauce over both the steaks and the veggies.
Buy when steaks are on sale; often I buy larger cuts and slice them into additional servings. This is a rich meal, so think quality, not quantity. Asparagus is always cheapest around Easter.
While preparing the sauce on the stovetop, grill the steaks until done to your liking. Wet 3-4 paper towels, and wrap the asparagus in them as a bundle. Microwave for 7-10 minutes until tender. Optionally, steam the asparagus in a small amount of water on the stovetop. Pour the sauce over both the steaks and the veggies.
Chicken and Wild Rice, Beets
Sunday BBQ, or broil in the oven, serve with wild rice (boxed) and beets (two cans). Estimated cost: chicken bone-in breasts (8.), wild rice (3.) and beets (2.) = $13.00
Bone-in chicken can be difficult to grill because it takes a while to cook thoroughly, yet can char or dry out if cooked for long periods. Be sure to have hot coals, marinate your chicken, and check often.
1. Marinate* chicken breasts for one to four hours in a salad dressing (example: 1/2c. oil, 1/4c. vinegar/lemon or lime juice, salt, pepper, and herbs of choice: I like rosemary, thyme and garlic).
2. For a charcoal grill, let 50 briquettes burn until covered with ash, about 30 minutes. Mound them to one side, and cook over the cleared area, using indirect heat.
3. Grill chicken skin side down, with closed grill, checking every ten minutes after the first 20 when you turn the chicken. Results will vary, but it takes me around an hour to grill bone-in breasts. Test for doneness by cutting into the center at the thickest point, the juices should run clear.
*cost included in stocked pantry items
Bone-in chicken can be difficult to grill because it takes a while to cook thoroughly, yet can char or dry out if cooked for long periods. Be sure to have hot coals, marinate your chicken, and check often.
1. Marinate* chicken breasts for one to four hours in a salad dressing (example: 1/2c. oil, 1/4c. vinegar/lemon or lime juice, salt, pepper, and herbs of choice: I like rosemary, thyme and garlic).
2. For a charcoal grill, let 50 briquettes burn until covered with ash, about 30 minutes. Mound them to one side, and cook over the cleared area, using indirect heat.
3. Grill chicken skin side down, with closed grill, checking every ten minutes after the first 20 when you turn the chicken. Results will vary, but it takes me around an hour to grill bone-in breasts. Test for doneness by cutting into the center at the thickest point, the juices should run clear.
*cost included in stocked pantry items
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