Backyard Barbecue for Dad

Appetizer-Snack: Black Bean Salsa

1 c cooked black beans (canned is fine-drained and rinsed)
1 1/2 c diced tomatoes
3/4 c coarsely chopped fresh cilantro
3 T red wine vinegar
1 jalapeno pepper, stem and seeds removed, finely minced
Dash hot pepper sauce
Salt and freshly ground pepper

In a medium size bowl, combine the tomato, black beans, cilantro, vinegar, jalapeno, hot pepper sauce, and salt and pepper to taste. Mix well. Set aside at room temperature for 30 minutes, stirring once or twice. Note: leave in the seeds and stem of the pepper if you want to make it hotter or add more pepper sauce!

Mexican Grilled Steak

20 oz. top sirloin steak
2 T vegetable oil
1/2 t dried leaf oregano, crushed
1/2 t salt
1/4 c orange juice
1/4 t coarsely ground pepper
1 T lime juice
2 t cider vinegar
2 orange slices, 1/2 inch thick

Place steak in a shallow glass-baking dish. Rub with oil on each side. Sprinkle with oregano, salt and pepper. Sprinkle orange juice, lime juice, and vinegar over the steak. Cover and refrigerate overnight or several hours, turning occasionally. To cook meat, preheat charcoal or gas grill. Drain meat, reserving marinade. Place steak on grill. Top with orange slices. Occasionally spoon the marinade over steaks as they cook. Grill 3-4 minutes on each side, or until done as you desire. Remove orange slices to turn steak. Replace orange slices on top of steak. Slice thinly and serve. Note: You can also serve this with fresh flour tortillas to wrap around pieces.

Country Style Ribs

4 lbs. country style ribs
BBQ Sauce-Dad's favorite
salt and pepper to season
1 c vinegar
1 c water
1 T chili powder
1 t garlic powder

Combine the vinegar, water and spices in a shaker bottle or a bowl (use brush to baste). Cut ribs into 1 rib portions. Place a large piece of foil over the coals to catch drippings. Place ribs on grill about 6 inches above coals, or gas grill unit. Season with salt and pepper. Close hood and cook for 10 minutes. Sprinkle the ribs, turn them, and sprinkle or baste the other side. Repeat this every 10 minutes; closing the hood between basting. Cook a total of 50 minutes, then brush on the bottled sauce the last 15 minutes or until the ribs are done. Makes 8 servings.

Sweet Cole Slaw

1 large head green cabbage, shredded
2 medium carrots, shredded
1 medium red pepper, finely chopped
1 1/2 c mayonnaise
3 T sugar
1 T vinegar
Optional: one handful of chopped chives or green onions

In a large bowl, toss together the cabbage, carrots and red pepper. In another bowl, mix salad dressing, or mayonnaise, sugar and vinegar. Spoon the dressing over the cabbage mixture. Store, covered, in the refrigerator. Add chives or onions just before serving.
Makes 8 cups.

Homemade Cornbread

3 c cornmeal
1 c flour
6 T sugar
2 T baking powder
1 t salt
1 c milk
1 c plain yogurt
1/4 c melted butter
4 eggs, slightly beaten
1/4 c oil
2 c creamed corn

Preheat oven to 400 degrees. Butter a 9x13 baking pan. Combine cornmeal, flour, sugar, baking powder and salt in mixing bowl. Combine the milk, yogurt, melted butter, oil and eggs in another bowl. Add to the cornmeal mixture. Stir until just combined. Stir in creamed corn. Pour batter into the greased pan. Bake for 45 minutes or until toothpick comes out clean. Cool on rack. Note: You can make this the day before, and store covered.

Grilled Potatoes

1 potato per person, red or white
onion and/or garlic powder
bacon
butter
foil

Wash potatoes and tear off enough foil to wrap each potato individually. Slit each potato with a cross and wrap bacon around each potato. Sprinkle onion powder on the foil with a little butter. Roll each potato up in foil place on grill. Turn over after first 30 minutes. Then add your meat to the grill. Potatoes should be done when the meat is. Note: I also microwave the potatoes for 2-3 minutes in the microwave after making the cross, then proceed as directed. This works when you don't have as much time or are cooking meat that doesn't take long.

Corn on the Cob

Allow 2 ears per person. Choose fresh green husked corn without blemishes. Put on a large pot of water to boil. Husk the corn and remove silk. Place in pan so it is just covered with water. Cook 3-5 minutes. You can also start with cold water and cook until water reaches boiling, then remove corn. Serve with butter, salt and pepper. For a special treat mix a stick of butter with a tablespoon of finely chopped chives the night before, so the flavors have time to develop.

Or

Grill corn as follows
Trim corn, but do not remove husks. Rinse in cold water. Grill over hot coals 15 Minutes or until husks are lightly browned, turning often. Remove husks; with clean towel, pull off any remaining silks.

Brush with Herb butter: 1/2 softened margarine; 1 T chopped parsley, 1 T chopped fresh dill. Blend butter with seasonings in a small bowl at medium speed until light and fluffy. Let stand 1 hour to blend flavors. Yields 1/2 cup. Note: Substitute 1 t marjoram leaves, crushed and 1/2 t summer savory leaves, crushed for parsley and dill.

Marinated Fresh Vegetables

3/4 c safflower oil
1/2 c any flavored vinegar
2 T lemon juice
3 T finely chopped sweet onion
1 t dried tarragon
1 t salt
1/2 T granulated sugar
3 -4 c cut-up fresh vegetables, such as carrots, onion rings, zucchini, cherry tomatoes, pea pods, celery slices, broccoli and cauliflower.

In a bowl, whisk all ingredients except vegetables. Pour marinade over fresh vegetables in a flat, shallow container. Cover and marinate for at least 3 hours or overnight. Drain and serve. Serves 4-6

Crumb Apple Pie

Crust:

1 c flour
1/2 t salt
1/3 cup solid vegetable shortening
1/4 c ice water

Filling:

7 medium Golden Delicious apples
1/2 c granulated sugar
1 t cinnamon
1/4 t nutmeg
1/4 t salt

Topping:

3/4 c packed dark brown sugar
3/4 c flour
1/3 c chilled butter, cut into pieces
1 t cinnamon

Place rack on lowest position. Preheat oven to 400 degrees. To prepare crust; in a medium bowl mix together flour and salt. Using a pastry blender or 2 knives cut shortening into flour mixture until course crumbs form. Add water 1 tablespoon at a time, tossing with a fork, until a dough forms. Shape into a disk, wrap in plastic wrap, and chill for 30 minutes. On a floured surface, using a floured rolling pin, roll dough into a 12-inch circle. Fit into a 9-inch pie plate. Trim dough, leaving a 1-inch overhang; pinch a decorative edge.

To prepare filling; peel, core and very thinly slice the apples. Mix together with other filling ingredients. Spoon into crust.

For topping, in a small bowl, mix together brown sugar, flour and cinnamon. Cut butter into mixture until course crumbs form. Sprinkle apple filling evenly with topping.

Bake pie until topping is lightly browned and filling is bubbly, 35 minutes. If pie is over browning, cover loosely with foil. Cool on a wire rack. 8 servings.