Tuesday, July 21, 2009

Backyard Cookout~ Williams Sonoma Style

I was cruisin' some of my favorite sites and I came across this totally yummy Backyard Cookout! It is just a little something different!!! Enjoy~

Cheddar and Corn Jalapeño Poppers

Filled with cheddar cheese, corn kernels and other savory ingredients, our fire-roasted peppers are the perfect appetizer for outdoor gatherings. Or serve these stuffed peppers alongside a platter of Smokehouse Ribs.

18 large jalapeño peppers

1 1/4 cups finely grated sharp cheddar cheese

3/4 cup chopped corn kernels

2 Tbs. minced green onion, white and green portions

Kosher salt and freshly ground pepper, to taste

Cut 1/4 inch off the top of each jalapeño pepper; reserve the tops. Using a thin knife or small melon baller, hollow out the centers of the peppers, removing the seeds and ribs; do not cut through the flesh.

Prepare a grill for indirect grilling over medium-high heat.

In a bowl, stir together the cheese, corn and green onion, and season with salt and pepper. Stuff the center of each pepper with 1 to 2 Tbs. of the cheese mixture, filling to within 1/8 inch of the top of the pepper. Place the filled peppers upright in a jalapeño pepper roaster and set the cut tops back on top of the peppers.

Place the pepper roaster on the grill over indirect heat and cover the grill. Roast until the peppers are tender and the cheese is melted, about 25 minutes.

Transfer the jalapeño poppers to a platter and serve immediately. Makes 18 jalapeño poppers.

Smokehouse Ribs

1/4 cup chili powder

2 Tbs. sweet paprika

2 tsp. dried oregano

1 tsp. cayenne pepper

6 lb. spare ribs, cut into 3 slabs, each about 16 inches long

Kosher salt and freshly ground black pepper, to taste

1/2 cup wood chips

1 cup barbecue sauce

In a small bowl, stir together the chili powder, paprika, oregano and cayenne. Rub the ribs on both sides with the spice mixture and season generously with salt and black pepper. Place the ribs on a baking sheet, cover with plastic wrap and refrigerate overnight.

Put the wood chips in a small bowl, add water to cover and soak for 30 minutes. Drain the wood chips and place them on a smoker tray to one side of a gas grill. Preheat the grill on medium-high heat, covered, until the wood chips begin to smoke, about 10 minutes. Turn off all but the left and right burners and reduce the heat to medium.

Set a grill-top smoking rack in the center of the grill over indirect heat. Place one slab of ribs on each shelf of the rack (the bottom slab will sit directly on the grill grates). Cover the grill and cook the ribs until the meat is tender and pulls away from the bones, about 2 hours, rotating the ribs among the shelves every 45 minutes. During the last 20 minutes of cooking, baste the ribs occasionally with the barbecue sauce.

Transfer the ribs to a carving board, cover loosely with aluminum foil and let rest for 10 minutes. Cut the ribs between the bones and arrange on a warmed platter. Serves 6.

With the addition of yellow cornmeal, simple shortcakes gain hearty texture and a nutty flavor that pairs perfectly with blueberries. The berries' fruitiness is intensified by gently cooking a portion of them until juicy and then mixing in fresh berries for texture. Soft, fluffy, vanilla-scented whipped cream pulls all the elements together.

6 pints blueberries

1/2 cup sugar

1 Tbs. fresh lemon juice

2 cups all-purpose flour, plus more for dusting

1/3 cup yellow cornmeal

2 tsp. baking powder

1/2 tsp. salt

10 Tbs. cold unsalted butter, cut into 1/2-inch pieces

1 cup heavy cream, plus more as needed

Sweetened whipped cream for serving

Preheat an oven to 400°F. Line a rimmed baking sheet with parchment paper.

Pour 4 pints of the blueberries into a large bowl. In a saucepan over medium heat, combine the remaining 2 pints blueberries, the sugar and lemon juice. Cook, stirring occasionally, until most of the berries have burst and are very juicy, 8 to 10 minutes. Pour the warm blueberry mixture over the fresh blueberries, stir gently to combine and set aside.

In a large bowl, whisk together the 2 cups flour, the cornmeal, baking powder and salt. Add the butter pieces to the bowl. Using your fingertips or a pastry blender, work the butter into the dry ingredients until the texture resembles coarse meal. Drizzle in the 1 cup cream and stir with a wooden spoon until evenly moistened. The dough should be moist and cohesive. If it looks and feels dry, stir in more cream, 1 Tbs. at a time, until the dough comes together.

On a lightly floured work surface, pat the dough into a round about 1/2 inch thick. Using a 3-inch pastry cutter, cut out as many rounds as possible, then place on the prepared baking sheet. Bring the dough scraps together and repeat; you should have 8 rounds total. Reduce the oven temperature to 375°F and bake the shortcakes until golden brown, 16 to 18 minutes. Transfer the baking sheet to a wire rack and let the shortcakes cool completely.

Using a serrated knife, cut the shortcakes in half horizontally. Place the bottom halves, cut sides up, on dessert plates. Spoon about 3 Tbs. of the blueberry mixture on the bottom halves, then spoon dollops of whipped cream on top of the berries. Cover with the top halves of the shortcakes, cut sides down, and serve immediately. Serves 8.

All these recipes can be found at Williams-Sonoma

1 comment:

Jen R. said...

I am drooling over these pictures!


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