After a short break, GKC is back here on Matzav.com with more delicious recipes for the summer. Whether you are celebrating the fourth of July, (or simply a day off from work!) enjoying the outdoors in your patio, backyard, porch, balcony, local park, or sidewalk during these hot summer months, or just looking to have something different for dinner, we’ve got some amazing barbecue recipes, ready for the grill.
For more mouth-watering barbecue recipes, go to www.gourmetkoshercooking.com.
4 steaks, any kind you like
Olive oil for drizzling
Kosher salt and Pepper
1 ½ cups chopped onion
2 tablespoons vegetable oil
3 garlic cloves, chopped
1 8 oz. can tomato sauce
¼ cup apple cider vinegar
3 tablespoons packed light brown sugar
2 chipotle chiles from the can or a dash of hot sauce (any roasted chili is fine too)
½ teaspoon dry mustard
½ teaspoon allspice
½ teaspoon salt
1 cup sliced fresh or frozen peaches
Extra peaches for grilling
In a saucepan over medium heat, cook onion in oil until softened, about 5 minutes. Stir in garlic and cook 1 minute. Stir in remaining ingredients except peaches. Bring to a boil and then simmer 5 minutes. Add peaches and cook until starting to soften about 3 – 5 minutes. Puree in a blender.
Prepare barbecue. Brush steaks with olive oil and salt and pepper. Grill until desired doneness. Cut extra peaches in half and grill on both sides for about 2 minutes each side.
Serve steaks with Peach barbecue sauce and grilled peaches.
1 tablespoon oil
1 onion, chopped
1 pound spinach, chopped (if desired)
2 cups cooked chicken, cut into pieces (yet another use for leftovers)
4 cups barbecue sauce
1 pound spaghetti, cooked and drained
Heat the oil in a large skillet over a medium-high heat. Add onion and brown. Add spinach and continue cooking until wilted. Add chicken and sauce and simmer for 5 to 10 minutes. Mix with warm pasta and serve.
Wine suggestion: Ramon Cordova Rijoa
6 tablespoons (¾ stick margarine), room temperature
1 tablespoon finely chopped fresh tarragon
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh Italian parsley
1 teaspoon finely grated lemon peel
1 teaspoon fresh lemon juice
1½ pounds ground beef (15% fat)
Vegetable oil (for brushing)
4 sesame seed hamburger buns
1 large tomato, thinly sliced crosswise
1 bunch arugula
Mix margarine, all herbs, lemon peel, and lemon juice in small bowl. Season with salt and pepper. Measure 1/3 cup herb margarine; transfer to sheet of plastic wrap (reserve remaining margarine in bowl for spreading on buns). Using plastic wrap as aid, form margarine into 3-inch long log; wrap plastic around to seal. Freeze until firm, about 30 minutes. Cut crosswise into 4 rounds. Flatten rounds into 2-inch diameter disks.
Divide meat into 4 equal pieces. Using damp hands, form each piece into a bowl. Using thumb, make deep wide indentation in center of each ball. Press 1 lemon-margarine round flatly into indentation, then press meat securely over butter to enclose.
Flatten each burger into 3½-inch diameter patty, leaving margarine rounds horizontally in center of each burger.
Do ahead: Herb margarine and burgers can be made 6 hours ahead. Place burgers on baking sheet, cover with plastic wrap, and chill. Cover and chill herb butter in bowl; bring to room temperature before continuing.
Brush barbecue rack with oil. Prepare barbecue (high heat). Sprinkle both sides of burgers with salt and pepper. Spread remaining margarine over cut sides of buns. Grill burgers until cooked through, 4 to 6 minutes per side. Grill buns until slightly charred, about 1 minute per side.
Place burgers on bun bottoms. Top with tomato slices and arugula leaves. Cover with bun tops and serve.
1 cup ketchup
½ cup bourbon
3 tablespoons brown sugar
3 tablespoons mild molasses
3 tablespoons apple cider vinegar
2 tablespoons (fish-free) Worcestershire sauce
1 tablespoons soy sauce
1 tablespoon Dijon mustard
1½ teaspoons liquid smoke
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon dried crushed red pepper
½ teaspoon freshly ground black pepper
Bring all ingredients to a boil in a saucepan over medium heat, stirring constantly. Reduce heat; simmer until sauce is reduced to 2 cups, stirring frequently, about 10 minutes. Can be made up to two weeks in advance and stored in the refrigerator. Use on chicken, meat, brisket or ribs.