Rob's Holiday Feast

The Roger's family is full of excellant chefs. This 4th of July they tried a selection of Food Network recipes that should be saved. Rob made corn beard, homemade ranch dressing, beans and chicken. Following are the recipes!! Yum!!

 


Ingredients
6 tablespoons unsalted butter, at room temperature, plus more for the baking dish
1 1/2 cups all-purpose flour
1 1/2 cups cornmeal
1 1/4 teaspoons baking soda
1 teaspoon kosher salt
1/2 cup sugar
2 large eggs
1 1/2 cups buttermilk
1 1/2 cups shredded monterey jack cheese (about 6 ounces)
2 scallions, finely chopped
1/4 cup finely chopped fresh chives
Directions
Preheat the oven to 400 degrees F and butter a 9-by-13-inch baking dish. Whisk the flour, cornmeal, baking soda and salt in a large bowl.

Beat the butter in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Add the sugar and beat until well combined. Add the eggs, one at a time, beating well after each addition. Add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour mixture. Add the cheese, scallions and chives and beat until just combined.

Transfer the batter to the prepared baking dish; smooth the surface. Bake until golden brown around the edges and a toothpick inserted into the center comes out clean, about 20 minutes. Serve warm or at room temperature.

Photograph by Con Poulos

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/cheese-and-chive-cornbread.html?
oc=linkback




Total Time:
9 hr
Prep:
15 min
Inactive:
8 hr
Cook:
45 min

Yield:8 servings
Level:Easy 
Ingredients
3 12 -ounce cans amber or bock beer
1/3 cup kosher salt, plus more for sprinkling
1/3 cup granulated sugar
2 tablespoons hot sauce
4 bay leaves
6 pounds assorted skin-on, bone-in chicken pieces
Juice of 2 large oranges
1/4 cup apple cider vinegar
1/2 small onion, finely chopped
4 cloves garlic, finely chopped
1/3 cup ketchup
1/3 cup packed dark brown sugar
1/3 cup honey
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
Vegetable oil, for the grill
Directions
Brine the chicken: Combine 1 can of beer, the salt, granulated sugar, hot sauce and bay leaves in a very large bowl and whisk until the salt and sugar dissolve. Add the remaining 2 cans of beer, 4 cups water and the chicken. Cover and refrigerate overnight.

Make the barbecue sauce: Combine the orange juice, vinegar, onion, garlic, ketchup, brown sugar, honey, Worcestershire sauce and chili powder in a small saucepan. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 20 minutes. Let cool slightly, then puree in a blender until smooth. (The sauce can be made up to 1 day ahead; cover and refrigerate.)

Preheat a grill to medium low and brush the grates with vegetable oil. Remove the chicken from the brine and pat dry with paper towels. Lightly season the chicken with salt, then arrange on the grill, skin-side up. Cover and cook until marked, about 12 minutes per side. Continue cooking, flipping and basting the chicken with the barbecue sauce every 3 to 4 minutes (keep covered in between), until a thermometer inserted into the center of a breast registers 165 degrees F, about 15 more minutes. Transfer to a platter and let rest 5 minutes before serving.

Photograph by Con Poulos

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/beer-brined-barbecue-chicken.html?oc=linkback



Ingredients
1 pound dried pinto beans, picked through
1/2 pound bacon, chopped
1 onion, finely chopped
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
4 cups low-sodium chicken broth
Kosher salt
1 tablespoon apple cider vinegar
2 tablespoons chopped fresh chives (optional)
Directions
Put the beans in a large wide pot or Dutch oven and cover with cold water by 1 inch. Bring to a boil, then remove from the heat and let soak 30 minutes; drain and rinse.

Return the beans to the pot and add the bacon, onion, chili powder, Worcestershire sauce, chicken broth and 4 cups water. Bring to a simmer over medium-high heat, then reduce the heat to medium and simmer 30 minutes.

Add 1 teaspoon salt and reduce the heat to medium low. Cover and simmer, stirring occasionally, 1 1/2 more hours. Partially uncover the pot and continue simmering, stirring occasionally, until the beans are creamy and the liquid is thick, about 30 more minutes. Add the vinegar and chives and season with salt.

Photograph by Con Poulos

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/bacon-pinto-beans.html?oc=linkback




For the dressing:
2/3 cup mayonnaise
2/3 cup buttermilk
2 tablespoons apple cider vinegar
1/2 teaspoon onion powder
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh parsley
1 clove garlic, grated
Kosher salt and freshly ground pepper

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/salad-with-buttermilk-ranch-dressing.html?oc=linkback

Directions
Make the dressing: Whisk the mayonnaise, buttermilk, vinegar, onion powder, chives, parsley, garlic, 1/2 teaspoon salt and a few grinds of pepper in a small bowl; set aside.


Photograph by Con Poulos

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/salad-with-buttermilk-ranch-dressing.html?oc=linkback