BBQ

Second Annual Barbecue Recipe Contest

Posted by on Jun 2, 2013 in BBQ, Salads | 0 comments

Second Annual Barbecue Recipe Contest

Memorial Day weekend is here, the unofficial start of summer.  And you know what that means – barbecue!  Time to haul out the grill if you haven’t already, clean it, check the propane or lay on some charcoal, and fire it up for another summer of great food and good times. And if that isn’t fun enough, Home Star Cuisine is announcing its 2nd Annual Barbecue Recipe Contest.Like last year, I am asking you to share your favorite barbecue recipes with us.  Whether it is for a Southern-style low-and-slow cooked ribs, a great grilled chicken marinade, or a delicious side dish that wows your guests at all your cook-outs, I want to try your best summer recipes.  And the top three recipes we receive will earn their creators a $25 gift certificate to Omaha Steaks.  Just send your recipe to me by e-mail before July 31, 2013, and I will announce the winners in the August newsletter and they will be receiving their gift certificates by Labor Day weekend.I had a great time last year trying all the recipes that I received, and some of them have found their way into my permanent repertoire.  I hope this year brings me another good crop of recipes, especially for side dishes, a category that was noticeably under-represented last year.  So to prime the pump, I’m sharing with you an unusual and delicious Asian Cole Slaw.  And it goes well with the Korean Barbecue recipe I kicked off the contest with you last year.  I wish you all a fantastic summer! South Asian Cabbage Slaw Vinaigrette: ¼ cup soy sauce or tamari 1 tablespoon light brown sugar 1 tablespoon Asian fish sauce zest and juice of one lime ½ teaspoon crushed red pepper 1 clove garlic, minced ¼ cup vegetable or peanut oil   Slaw: ½ cabbage, shredded or finely sliced 1 large carrot, grated 1 red pepper, julienned ¼ cup chopped cilantro ½ cup chopped dry roasted, salted peanuts Whisk together the vinaigrette ingredients, or shake well in a small glass jar with a tight fitting lid. Toss together the cabbage, carrots, cilantro, and peanuts.  Add vinaigrette and toss to evenly distribute.   Serves 6 –...

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Pulled-Pork with Vinegar-based and/or Root Beer BBQ Sauce recipe wins Home Star Cuisine BBQ Contest

Posted by on Jun 1, 2013 in BBQ | 0 comments

Pulled-Pork with Vinegar-based and/or Root Beer BBQ Sauce recipe wins Home Star Cuisine BBQ Contest

Steve Saver, of Milford, Massachusetts, took home the gold in Home Star Cuisine’s Ethnic and Family Barbecue recipe contest. His Pulled Pork with Vinegar-based and/or Root Beer BBQ sauce earned him a $25 gift certificate to Omaha Steaks. The first and second runner-ups are Richard Radovsky, of Brockton, Massachusetts, and Jonathan Richmond. Radovsky submitted a recipe that originated in the Peruvian Andes, Steak Anticuchos. Richmond entered his Man O Man Barbecued Ribs. Both will also receive a $25 gift certificate to Omaha Steaks. Thanks to all who entered our BBQ contest. If you would like to try the winning recipe(s) keep reading! Pulled Pork with Vinegar-Based and/or Root Beer BBQ Sauce By Steve Saver, stevesacooking.com Ingredients 3 tablespoons smoked paprika 2 tablespoons garlic powder 1 tablespoon brown sugar 1 tablespoon dry mustard 2 tablespoons sea salt 1 5-pound pork roast, preferably shoulder or Boston butt 12 hamburger buns or 24 slider size rolls for serving (we prefer whole wheat) Directions Mix the spices and salt together in a small bowl and then rub the spice blend over the pork. Cover with plastic wrap overnight in the refrigerator. If you are in a hurry, let stand for at least one hour. Preparing the sauce – Vinegar-based or Root Beer Two methods: Oven and Grill Oven Method Preheat the oven to 300 degrees. Put the pork in a roasting pan and bake, covered, until it’s falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees (about 6-7 hours). Keep in mind the pot you are using (my heavy cast iron pan can reach 250 degrees). Remove the pork from the oven and transfer to a large platter and let rest for 10 minutes. When cool enough to handle (warm), use two forks to shred the pork. Put the shredded pork in a bowl, add barbecue sauce, and mix well to coat. To serve, place several ounces of pork on a hamburger bun and top with Spicy Slaw (see below). Grill Method Bring grill temperature up to high, then reduce to medium, looking to get temp between 180 to 250 degrees. Cook slow and low – I have a gas grill so I use indirect heat method. Prepare as in Oven method. Place pork in disposable tin foil pan that has a couple of holes in bottom on the side without the heat. Grill, covered, until it’s falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees, about 6-7 hours. Turn once or twice during the cooking process. On the side with the heat, place your smoker tray. Optional: if you want you can wrap in tin foil and cook as above. This gives you moister meat but does not absorb the smoke. Choices, choices, choices. Why not both do meat for one hour unwrapped and then wrap and finish cooking (I like to experiment)? Barbecue sauce (vinegar-based) Ingredients 2 tablespoons brown sugar ½ cup hot water 1½ cups apple cider vinegar 1 tablespoon paprika 1 teaspoon cayenne pepper 1 teaspoon salt 1 teaspoon black pepper Directions In a small saucepan, stir the brown sugar into the hot water until completely dissolved. Add the remaining ingredients and cook on low heat for approximately 5 minutes. OK I like to make double the sauce ½ for pouring over the pulled pork and the other on the side. But I know some don’t like a vinegar sauce so I always have a bottle on the side.  Maybe, don’t do the vinegar sauce and just use the bottle. It’s up to you and the preferences of your guests. Root Beer BBQ Sauce Ingredients 2 cups root beer 2 cups ketchup 1/2 cup fresh lemon juice 6 tbsp. Worcestershire sauce 6 tbsp. light brown sugar 1 tsp. ground ginger 1 tsp. garlic powder 1 tsp. onion powder Directions In a medium saucepan, combine remaining ingredients; mix well and bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer 20 minutes until sauce is reduced by half. Serve with coleslaw, chips and grilled...

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Smoke ’em if you got ’em, ethnic and family barbecue contest

Posted by on Jun 1, 2013 in BBQ | 0 comments

Smoke ’em if you got ’em, ethnic and family barbecue contest

Perhaps you have a linguica kabob recipe to die for.  Or a spicy sausage stuffed mushroom side dish that neighbors always beg you for.  It’s time to share and add to your favorites.  Home Star Cuisine personal chef services, is sponsoring a “Smoke ’em if you got ’em, ethnic and family barbecue contest” to encourage area residents to get out their grilling tools and get busy. “Summer and barbecuing brings out the best in friends and family events and fun food that enhances the gathering.  Barbecuing also levels the playing field a bit – there are less complicated cooking techniques, cookware and pomp and circumstance,” said Deb Fernandez, founder of Home Star Cuisine who studied at the Culinary Institute of America in Hyde Park, NY, noted. “This contest is intended to give barbecue enthusiasts more fun recipes to try and more excuses to try them.” Barbecue fans are asked to email their favorite recipes and instructions for those recipes to chef@homestarcuisine.com.  The top recipes will be posted on the www.HomeStarCuisine.com website for all to see.  Deadline is July 31, 2012. The top three selections will receive a $25 gift certificate to the Omaha Steaks with locations throughout the U.S. and an e-commerce website. So don’t’ let those old family recipes marinade in faded notebooks and kitchen drawers. Enter today.   Korean Barbecued Beef Short Ribs 5# Korean-style short ribs, boneless short ribs cut to ¼” thickness, or steak tips 1 cup brown sugar 1 cup reduced sodium soy sauce ½ cup water ¼ cup sherry or mirin 1 small onion, grated 1 bosc pear, grated 4 tablespoons minced garlic 2 tablespoons sesame oil ¼ teaspoon black pepper 4 scallions, thinly sliced To make the marinade, in a nonreactive container large enough to hold the meat, mix all ingredients from the brown sugar to the pepper.  Add the meat and mix to make sure it is coated.  Let this sit in the refrigerator for 2 or 3 hours, up to a day.  Heat your grill to high and place the meat on the grill rack that has been oiled lightly. Cook on one side for approximately 3 minutes, then turn over and cook for another 3 -4 minutes until  meat is no longer red in the middle. Place on a serving platter and sprinkle with sliced scallions. This is great with an Asian-inspired rice salad and some tangy cole slaw dressed in rice wine vinegar, light vegetable oil, finely grated ginger, and a splash of sesame oil and toasted sesame...

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