Explain to me again … BBQ Done Right (July 14, 2011 / 12 Tammuz 5771) …item 2.. Your Last and Most Delicious Summer Barbecue (Aug 30th, 2012) …
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A lucky girl am I married to the king of all BBQs. Dov can make a mean steak; he’s methodical about choosing the right cut, marinating them and cooking them to perfect medium-rare temperature.

Dov will make a BBQ warm weather or in a blizzard; nothing can come between a man and his steak. Our once-a-week home BBQ has taught me a great deal about meat and its complexities.
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What better way to end summer with a flourish than to serve hot dogs and hamburgers with bunches and bunches of yummy toppings so that everyone can build their own mega meal…and sit back and enjoy a last day of culinary freedom?

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…..item 1)…. aish.com … http://www.aish.com/f/r

HOME FAMILY COOKING CORNER …

BBQ Done Right ….

Fool-proof summer BBQ recipes that will wow your taste buds.
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July 14, 2011 / 12 Tammuz 5771
by Sarah Lasry

http://www.aish.com/f/r/BBQ_Done_Right.html

School is out and the summer season has officially started. That means long leisurely fun-filled days that usually end in a delicious BBQ suppers. But for some, BBQ means the unfortunate task of eating burnt hamburgers and dried steak with the occasional charred hot dog. Here are some fool-proof summer BBQ recipes that will wow your taste buds and make you wish summer grilling was an all year round option!

For more great BBQ recipes and summer supper ideas go to http://www.kosherstreet.com
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— The Ultimate BBQ Steak

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imge code photo…..The Ultimate BBQ Steak

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A lucky girl am I married to the king of all BBQs. Dov can make a mean steak; he’s methodical about choosing the right cut, marinating them and cooking them to perfect medium-rare temperature. Dov will make a BBQ warm weather or in a blizzard; nothing can come between a man and his steak. Our once-a-week home BBQ has taught me a great deal about meat and its complexities.

For the Marinade:

2 steaks, rinsed & patted dry
3 Tbsp. steak seasoning mix (mesquite flavoring)
Kosher salt & black pepper
½ cup teriyaki sauce
2 Tbsp. honey
1 tsp. ginger
½ cup hickory BBQ sauce (your favorite brand)

For the Glaze:

½ cup teriyaki sauce
2 Tbsp. honey
1 tsp. ginger
½ cup hickory BBQ sauce
2 tsp. spicy Dijon mustard (optional)

Preheat oven to 400 degrees. Or place on grill that has been already preheated and is very hot and has been coated lightly with cooking spray. (If gas grill keep it on med heat)

Take a fork and punch small holes into the meat of your steak. Combine the steak seasoning with the Kosher salt and pepper and rub into the top and bottom of your steak. In a small bowl combine all the remaining marinade ingredients, mix well. Put the steaks into a Ziploc bag and then pour in your marinade. Refrigerate for up to 4 hours or at least 30 minutes before grilling.

Heat your grill. Remove steaks from marinade and wipe off excess with paper towels. Grill off both sides of your steak for about 2 minutes each side. While the steaks are grilling combine your glaze ingredients in a small bowl. Remove steaks from grill and place into aluminum pan. Brush both side of steaks with your glaze using a pastry brush and finish cooking in the oven until your steaks reach 130 degrees for medium rare, (about 8-10 minutes).
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— Mustard BBQ Chicken Wings

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Late one night when in my eighth month of pregnancy, my husband and I saw a piece about an all night restaurant that serves chicken wings and waffles. I can’t even describe the cravings that report elicited, so much so, that I made my poor husband go out and beg our local chicken take out place to stay open 10 minutes longer to satisfy my hunger. I have since had my daughter, but still have cravings for these chicken wings.

12-16 chicken wings, rinsed and patted dry
¼ cup orange juice
¼ cup honey
¼ cup spicy Dijon mustard
¼ cup hickory BBQ sauce (favorite brand)
For the Mustard Glaze:
¾ cup mayonnaise
¼ cup sweet teriyaki sauce
3 Tbsp. spicy Dijon mustard
1 tsp. ground ginger powder
1 tsp. garlic powder
1 tsp. soy sauce

Extra ginger powder for sprinkling

Preheat oven to 400 degrees. Or keep on the med-high side of your grill and cover with hood for 6-8 minutes on each side.

Place the chicken wings in a heavy duty Ziploc bag. Mix all the remaining ingredients in a small bowl blending well. Pour mixture into Ziploc bag and gently shake, coating all wings as best as you can. Place into refrigerator and let marinate for at least 30 minutes or ideally up to 4 hours or more.

In another small bowl, mix together all the glaze ingredients, combining well. Set aside.

Drain and remove wings from marinade and pat dry with paper towel. Place the wings in a large baking tray. Sprinkle with ginger powder over the top of the wings, then using a pastry brush coat each wing thoroughly with the glaze mixture that you made. Place into oven and bake about 20-25 minutes. Remove and pile up onto a plate and dig in.
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— Pareve Ranch Dipping Sauce

¼ cup mayonnaise
1 cup Tofutti non-dairy sour cream
½ tsp. dried chives
½ tsp. dried parsley
½ tsp. dried dill weed
¼ tsp. garlic powder
¼ tsp. onion powder
1/8 tsp. salt
1/8 tsp. ground black pepper

Mix together all the ingredients in a small bowl, blending well. Cover and refrigerate for 30 minutes before serving.
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— BBQ FRUIT SALAD

This salad is super easy to make and does not need a lot of your time. As I prep for my BBQ, I cut the cherries and throw them together in the bowl with my whole blueberries. I make the dressing and set it aside. I then start to BBQ the fruit only after all the meat is finished cooking on the BBQ and while everyone else is enjoying the burgers and steaks the fruit cooks. I then quickly cut and toss all the rest together with the dressing and serve with some Pareve Ice Cream or Whip Cream!

1 whole pineapple, cut into 1/2 inch rounds
6 peaches or nectarines, halved with pit removes
1 cup pitted cherries, diced
1 pint whole blueberries
for dressing:
3 tbsp. apricot or peach preserve
2 tsp. apple cider vinegar
1 tsp. garlic powder
1/2 tsp ground ginger

On your hot BBQ, grill the pineapple and peaches for about 4 minutes each side. When finished cut them into bite size pieces and toss into a big bowl with the cut cherries and whole blueberries. Mix all the ingredients for the dressing in a separate small bowl, and then pour over the cut fruit. Mix well and serve.

For more kosher recipes visit kosherstreet.com
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…..item 2)…. ORTHODOX UNION … http://www.ou.org/life/food … Enhancing Jewish Life

Your Last and Most Delicious Summer Barbecue
By Eileen Goltz | Aug 30th, 2012

http://www.ou.org/life/food/recipes/your-last-most-delicious-sum…

Please note: Eileen Goltz is a freelance kosher food writer. The Orthodox Union makes no endorsements or representations regarding kashrut certification of various products/vendors referred to in her articles, blog or web site.

In the good ol’ days when dinosaurs roamed the earth and fire was the only form of instant messaging, school didn’t start until AFTER Labor Day. Vacations and pool parties were planned right up until the day when we all trudged 10 miles (uphill both ways) to the non-air conditioned halls of education.

But now that schools start earlier and Labor Day is the first “get out of jail free” day, I find that a celebratory barbeque is called for.

What better way to end summer with a flourish than to serve hot dogs and hamburgers with bunches and bunches of yummy toppings so that everyone can build their own mega meal…and sit back and enjoy a last day of culinary freedom?
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img code photo … American hotdog

http://www.ou.org/life/files/iStock_000012454273XSmall-300×200.jpg

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Keep the basics topping for your burgers and dawgs but tweak them: Relish, mustards of all kinds, ketchup, sauerkraut, and onions are always appreciated but add a kick by caramelizing the onions and adding jalapeno or horseradish to your ketchup. Try serving salsa, guacamole, chili, BBQ or pizza sauce. Chopped olives, cooked salami, and these simple recipes for some savory toppings help make this last official summer meal one of the best ever.
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—– SWEET HERBED PEPPERS (pareve)

Ingredients:

1 tablespoon olive oil
3 red and/or yellow bell peppers, sliced thin
1 to 2 tablespoons minced garlic
2 teaspoons sugar
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
salt and pepper to taste

Directions:

In a skillet saute the peppers, sugar and garlic in the olive oil. When they start to soften slightly, add the oregano, basil and thyme. Cook for 1 to 2 minutes and then remove from the heat. Season with salt and pepper.

My files, source unknown.
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—– BALSAMIC GLAZED ONIONS (pareve)

Ingredients:

2 to 3 large sweet onions, sliced thin
2 tablespoons olive oil
1 tablespoon brown sugar
1/2 teaspoon salt
1 to 2 teaspoons balsamic vinegar

Servings:

In a skillet, heat the olive oil and add the onions and brown sugar. Cook until the onions are soft. Add the salt. Cook until the onions are really soft, then add the balsamic vinegar. Remove to cool. Serve hot or cold.

My files, source unknown.
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—– CRAZY HOT CUCUMBER SAUCE (pareve)

Servings: 3 cups

Ingredients:

2 large cucumbers, diced
1 red bell peppers, diced
1 onion, finely diced
3 celery stalks, diced
2 to 3 jalapeno peppers, minced
3 tablespoons salt
2 cups sugar
1 cup white vinegar
1/2 tablespoon celery seed
1 tablespoon dill seed

Directions:

In a bowl combine the cucumbers, peppers, onions, celery, and jalapeno peppers. Sprinkle the salt over the top and then cover the vegetables with cold water and ice cubes. Let vegetables soak for 2 to 3 hours. Then drain in a colander but don’t rinse.

In a saucepan combine the sugar, vinegar, celery seeds and dill. Bring the mixture to a boil and then simmer for 4 to 5 minutes.

Pour the sauce over the vegetables, mix to coat and let set until the mixture is room temperature. Cover and refrigerate until cold and serve with hotdogs or burgers.

Modified from a recipe from epicurean.com.
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—– GARLIC AND PEPPER KETCHUP (pareve)

Servings: 1 1/2 cups

Ingredients:

2 tablespoon minced garlic
1 tablespoon minced onion
1 tablespoon olive oil
1 1/2 cup ketchup
hot sauce to taste

Directions:

In a skillet saute the garlic and onion in the olive oil. Cool and whisk in the ketchup and hot sauce. Makes

My files, source unknown.
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—– CHILI FOR BURGERS AND HOT DOGS (meat)

Servings: 3 cups

Ingredients:

2 lbs ground beef or turkey
2 8 oz cans tomato paste with garlic
2 cups water, plus extra if needed
1 tablespoon cumin
1 to 2 tablespoons chili powder
1/2 tablespoon paprika
3/4 teaspoon onion powder
1/2 teaspoon garlic salt
1 teaspoon salt
1 teaspoon pepper
6 oz hickory barbeque sauce
2 tablespoons honey mustard
1 teaspoon soy sauce
1 cup minced onion

Directions:

In a skillet brown the ground beef and drain the excess grease. Return to the heat and add the tomato paste and water; mix to combine. Add the remaining ingredients and simmer for 45 minutes. You can add a little water if it starts to get dry.

Submitted by Carlie Yong of Chicago, IL.
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—– MIXED MUSHROOM TOPPING (pareve)

Servings: 2 – 3 cups, depending on the amount of mushrooms you use

Ingredients:

1 tablespoon olive oil
1 large onion, diced
2 lbs sliced mushrooms, 2 to 3 kinds (mixed)
1 tablespoon white wine
1/2 teaspoon salt
2 teaspoons balsamic vinegar
1 1/2 tablespoons paprika

Directions:

In a skillet, saute the mushrooms and onions in the olive oil and wine. When they are soft and there is almost no liquid left in the pan, add the paprika and balsamic vinegar. Season with salt and pepper to taste.

Are you sure you’re not eating bugs? Certain produce requires inspection. For clear guidelines, check out the newly released OU Manual for Checking Fruits and Vegetables. If your order from OU Press is over 0, you’ll get a FREE manual + FREE shipping.

Eileen Goltz is a freelance kosher food writer. She graduated from Indiana University and the Cordon Bleu Cooking School in Paris. She lectures on various food-related topics across the U.S. and Canada and writes weekly columns for the Chicago Jewish News, kosher.com and OU Life. She is the author of the Perfectly Pareve Cookbook (Feldheim) and is a contributing writer for several publications. You can visit Eileen’s blog by clicking Cuisine by Eileen.

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