Recipe(tried): Backyard Barbecue Menu and Recipes for the Kentucky Derby (for EEG)

BACKYARD BARBECUE FOR THE KENTUCKY DERBY

Al's Best Bloody Mary (Repost)
Mojito Cocktails
Who Loves Ya Baby-Back?
Oven Fried Chicken
Strawberry Spinach Salad
Parsley Potato Salad
Grilled Corn Salad
Spicy Watermelon Boat (Repost)
Kentucky Butter Cake

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AL'S BEST BLOODY MARY (Repost)
Board: Cooking Club at Recipelink.com
From: Gladys/PR 4-7-2006

In a cocktail shaker, place:
4 oz tomato juice
1/2 tsp Worcestershire Sauce
1 dash lemon juice
2 drops Tabasco
1 dash pepper
1 1/2 ounce Vodka
1 dash celery salt
a bit of horseradish (optional)

Shake and pour into a glass filled 1/3 of ice.

Garnish with green olives or celery.

Source: Bon Appetit 2006

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MOJITO COCKTAILS

2-3 oz Light rum
Juice of 1 Lime (1 oz)
2 tsp Sugar
2-4 Mint sprigs
Soda water

Lightly muddle the mint and sugar with a splash of soda water in a mixing glass until the sugar dissolve and you smell the mint. Squeeze the lime into the glass, add rum and shake with ice. Strain over cracked ice in a highball glass. Top with soda water, garnish with mint sprig and serve.

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WHO LOVES YA BABY-BACK?
Source: Alton Brown
Yield: 2 slabs ribs

2 whole slabs pork baby back ribs

Dry Rub:
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder

Braising Liquid:
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped

Preheat oven to 250 degrees.

In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.

Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.

Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.

*This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.

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STRAWBERRY SPINACH SALAD

2 (10 oz) packs fresh spinach
1 quart fresh strawberries, halved
1/2 cup pecans, toasted in a skillet

Poppy seed dressing:

1/2 cup sugar
1/4 cup apple cider vinegar
1.5 t chopped onion
1/4 t paprika
1/4 t Worchestershire sauce
1/2 cup oil
1 T poppy seeds

Process first 5 ingredients in blender or food processor. On high, gradually add oil in slow, steady stream through opening in lid. Stir in poppy seeds.

Combine all ingredients; just before serving, toss with dressing.

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PARSLEY POTATO SALAD
Serves 6

2 cups diced, cooked potatoes
1/2 tablespoon chopped pimiento
1/2 cup diced celery
1 tablespoon chopped onion
2 tablespoons chopped fresh parsley
1/2 tablespoon cider vinegar
1 teaspoon dry mustard
1/2 teaspoon celery seed
Freshly ground black pepper to taste (Salt is optional)
1/4 cup light reduced-calorie mayonnaise

Garnish:
Pimiento strips

In a large bowl, combine all ingredients except mayonnaise. Toss lightly, cover and refrigerate for several hours.

A few hours before serving, add mayonnaise and stir to mix well. Cover and return salad to refrigerator.

Serve in lettuce cups and garnish with small strips of pimiento.

Calories: 79
Protein: 1 g
Carbohydrates: 12 g
Total Fat: 3 g
Saturated Fat: 0 g
Polyunsaturated Fat: 1 g
Monounsaturated Fat: 1 g
Cholesterol: 3 mg
Sodium: 71 mg

Source: American Heart Association Cookbook, 4th Edition Copyright ) 1973, 1975, 1979, 1984, 1991, 1998 American Heart Association. Published by Times Books

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GRILLED CORN SALAD
Makes: 16 servings, 1/2 cup each
Source: Kraft Kitchens

3/4 cup KRAFT Zesty Italian Dressing, divided
1/4 cup KRAFT Pure Prepared Mustard
4 medium ears of corn, husks and silk removed
2 cups cut trimmed fresh green beans (about 1/2 lb.), cooked
1 medium jicama (about 1 lb.), peeled, cut into 1/2-inch cubes
2 medium tomatoes, cored, cut into wedges
1/2 cup chopped fresh basil

PLACE 1/4 cup of the dressing and mustard in large resealable plastic bag. Add corn; close bag and shake gently until corn is evenly coated with the dressing mixture. Remove corn from bag, reserving dressing mixture.

PLACE corn on rack of grill over low heat. Grill 15 to 20 minutes or until corn is tender, turning and brushing occasionally with the reserved dressing mixture. Remove corn from grill; cool. Cut off the kernels; place in medium bowl.

ADD beans, jicama, tomatoes, basil and remaining 1/2 cup dressing; toss to coat. Serve immediately or cover and refrigerate until ready to serve.

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OVEN FRIED CHICKEN

12 chicken drumsticks, skinless
3 1/2 cups ice water
1 cup plain non-fat yogurt
Breading Mixture (see recipe below)

Preheat oven to 350 degrees F. Spray a large baking sheet heavily with vegetable-oil cooking spray. In a large bowl with ice water, place chicken pieces; set aside.

In a shallow bowl, place yogurt. Remove one piece of chicken at a time from the ice water; roll each piece of chicken in the yogurt. Place one chicken piece into a plastic bag with Breading Mixture, reseal and shake to coat thoroughly. Transfer breaded chicken to prepared baking sheet. Repeat process until all chicken pieces are breaded. Spray chicken lightly with vegetable-oil spray.

Place baking sheet onto bottom shelf of oven and bake, uncovered, 1 hour, or until a meat thermometer registers an internal temperature of 165 degrees F. (juices will run clear when cut with the tip of a knife), turning the chicken pieces every 20 minutes to allow even browning. Remove from oven and transfer onto a serving platter. Serve hot or at room temperature.

Makes 6 servings.

Breading Mixture:
1 cup seasoned bread crumbs
3/4 cup all-purpose flour
1 tablespoon Creole seasoning
1/2 teaspoon garlic powder
1/8 teaspoon coarsely ground pepper
Red (cayenne) pepper to taste
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed

In a large resealable plastic bag, combine bread crumbs, flour, Creole seasoning, garlic powder, pepper, cayenne pepper, thyme, basil, and oregano. Seal and shake well to mix.

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SPICY WATERMELON BOAT (Repost)
Board: Daily Recipe Swap at Recipelink.com
From: gwen
Serves 20

1 large watermelon, carved to form shell
2 cantaloupes
2 (15oz) cans pineapple chunks, drained
grapes, cherries, blueberries or other fruit in season

SAUCE
1 cup tequila
1/2 cup orange juice
1/4 cup grenadine
1/2 cup powdered sugar

Cut watermelon and cantaloupe into cubes, balls or slices. Place in large mixing bowl with remaining fruits. Prepare sauce by combining tequila, orange juice, grenadine and powdered sugar, blending thoroughly. Pour sauce over fruit, stirring to mix. Place fruit mixture in watermelon shell.

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KENTUCKY BUTTER CAKE
Source: Suzanne Stull
Makes: 1 (10 inch) Bundt cake
Servings: 12

3 cups unbleached all-purpose flour
2 cups white sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup butter
2 teaspoons vanilla extract
4 eggs

3/4 cup white sugar
1/3 cup butter
3 tablespoons water
2 teaspoons vanilla extract

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.

In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda. Blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan.

Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Prick holes in the still warm cake. Slowly pour sauce over cake. Let cake cool before removing from pan.

To Make Butter Sauce:
In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water. Cook over medium heat, until fully melted and combined, but do not boil.