Community Cookbook: Backyard Barbecue and Dinner, as Summer Heats Up
Tis the season for barbecues and backyard dinners. These dishes can help you complete the menu. Smoked Sausages with HD Sauce make a perfect sandwich for hot dog and sausage lovers.
Those who prefer a slightly healthier diet or have vegetarian leanings may find the beef-free barbecue sandwiches more to their liking.
And finally, not everyone has a barbecue in their garden. For these people, beefless barbecue sandwiches and steamed corn on the cob come to the rescue with their indoor preparation.
Smoked Sausage Dogs with Sauce HD
This simple recipe makes hot dogs simply exceptional. Smoky links and mustard sauce are a perfect pairing. The mayonnaise nicely softens the bite of the mustard and gives the sauce its satiny texture.
Ingredients
ÂĽ cup mayonnaise
4 teaspoons of yellow mustard
4 hot dog-sized smoked sausages
4 warmed hot dog buns
Directions
Prepare the sauce by combining the mayonnaise and mustard in a small bowl or measuring cup. Let the sauce sit for an hour or more to allow the flavors to blend. Cook sausages by frying, grilling, microwaving, or boiling (browning adds flavor). If you’re using raw sausages, a good technique is to boil them first, then quickly brown them in a pan or on a grill.
Lay the buns open on a work surface. Spread equal amounts of sauce over the buns, leaving a little extra. Place the sausages on the buns, then spread the remaining sauce over the sausages. Include other additions, such as chopped onion, pickles, peppers, and sauerkraut, to taste.
Remarks: Many premium wieners are made with quality meat, contain no additives, and are pre-cooked. Any hot dog-sized sausage or sausage can be used. Double the sauce for more servings.
Yield: 4 servings
Beefless BBQ Sandwiches
These sandwiches have all the flavor, look and feel of Sloppy Joes. They don’t have the fat and calories or the mess and fuss of ground beef. Textured Vegetable Protein (TVP) has one-third the calories of lean ground beef, zero fat and zero cholesterol. They are high in protein and fiber while being low in carbohydrates. TVPs are easy to store and use and have a long shelf life, but they cost no more than the best selling price on regular ground beef. Meat lovers and vegetarians too can enjoy these sandwiches.
Ingredients
2 teaspoons cooking oil
½ cup finely chopped onion
â…› teaspoon salt
½ cup finely chopped bell pepper
Âľ cup of water
½ cup tomato sauce
2 tablespoons Worcestershire sauce
2 tablespoons of ketchup
2 teaspoons granulated sugar
1 teaspoon beef broth powder
ÂĽ plus â…› teaspoon ground cloves
ÂĽ teaspoon garlic powder
ÂĽ teaspoon onion powder
ÂĽ teaspoon liquid smoke
½ cup plus 2 tablespoons small, flaked, unflavored textured plant-based protein
4 (4 inches) or 6 (3 inches) diameter hamburger buns
Shredded lettuce (optional)
Dill chips or pickle tips (optional)
Directions
Heat cooking oil in a small skillet over medium heat. Add the onion and salt. Cook for 2 minutes, stirring occasionally. Add the pepper and return to sizzling. Reduce heat to medium and cook until tender but still slightly firm, stirring occasionally.
Combine the next 10 ingredients (through liquid smoke) in a medium saucepan. Stir in TVP and bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium and boil lightly, uncovered, for 5 minutes, stirring frequently. Reduce heat to medium-low and boil lightly, uncovered, until most of the liquid disappears (filling should be very thick), about 12 to 15 minutes, stirring more frequently and reducing heat as the mixture thickens. Remove from the heat and let sit uncovered for 5 minutes, then stir in the vegetables. Stir the filling just before using.
Reheat or lightly toast the buns. Spread shredded lettuce on the bottom half of the buns, if using. Top lettuce with ⅓ cup of filling for 3-inch buns and ½ cup for 4-inch buns. Top each with 3 to 4 pickle chips, if using (or consider serving pickle spears on the side), then top with the top bun halves.
Remarks: Use vegetarian broth and Worcestershire sauce for vegetarian sandwiches. The filling freezes well. Bob’s Red Mill has a good TVP product at Kroger/Fred Meyer stores and by ordering from Walmart.
Yield: 4 or 6 sandwiches
Steamed corn on the cob
Whether microwaved or grilled, corn cooked in its shell tastes better. This recipe relies on the microwave, freeing up space on the grill for other uses. Apply any seasonings you like and the corn is ready to go.
Ingredients
2 ears of corn in shell
Seasonings of your choice
Directions
Cut 1 to 1½ inches of the ears from the ends of the silk. Cut off most of the stems at the other ends, leaving the husks in place. Place the ears with the stem ends facing each other in a 9x6x3-inch glass baking dish (the ears should lie flat in the container). Cover tightly, leaving one corner open to allow ventilation. Microwave on high for 6 to 8 minutes. Once finished, let sit, unopened, for 5 minutes. Carefully remove the shells (the ears will be warm). Serve with seasonings of your choice.
Remarks: Go beyond the butter and salt treatment. Season softened butter or mayonnaise with tangy flavors like chopped cilantro and lime juice, seasoned salt, lemon pepper, smoked paprika, chili powder and/or parmesan or Cotija finely grated. This recipe was developed using a 1000 watt microwave oven with a turntable. Cooking times vary between ovens of different powers.
Yield: 2 servings
Dick Sellers is a freelance writer. Contact him at dickskitchencorner@outlook.com
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