Tag Archive | holiday food

Picnic Baked Beans with Ultra Gel

Here in Utah it’s picnic season. It also is just days away from US Independence Day. Combine those two and it’s gonna be an epic weekend for great food and family time!

When it comes to picnics around our neck of the woods the food varies, but almost always includes a lot of seasonal fruits and vegetables and a large crock of amazing baked beans. Now, these are not just your pop open the can and toss in a spoon baked beans. Oh noooo… These are amazing baked beans with chunks of bacon and sometimes even peppers and pineapple depending on who’s doing the making. We add a little Ultra Gel to help keep the mix nice and thick, especially if we’re adding any of the fruit or veg which can increase the liquid level even as they add to the flavor.

There is a level of…taste and adjust to this recipe because things like how much barbecue flavor you want or what kind of mustard tickles your tastebuds can vary, but these baked beans will give you a solid base to build on.

Serve these up as a side to go along any picnic favorite. They’re always welcome at the party! Personally I like these baked beans on a hot dog much better than chili!

bakedbeans

Picnic Baked Beans with Ultra Gel

3-4 pieces of bacon, diced

1/2 medium white onion, diced

2 cans pork and beans

1 can black beans, drained

1 can Great Northern white beans, drained

1/2 cup favorite bbq sauce (I have a homemade recipe I use or I really love Sweet Baby Rays Original sauce)

1 Tablespoon mustard

2 Tablespoons ketchup

2 teaspoons Worchestershire sauce

2-3 Tablespoons dark brown sugar

2-3 Tablespoons Ultra Gel

Optional: sliced bell peppers, chunk pineapple (drained), smoked or pulled pork

pepper to taste – the beans and bacon generally have enough salt to them you don’t need more. For a vegetarian version leave out the bacon and double up on the onion and peppers.

In a large, heavy pan, cook bacon and onions until bacon is crisp and onions are translucent. (I always start with the bacon and add the onions when it’s about half done so they get done at the same time without anything burning). Drain off most of the grease. Add beans and simmer for 3-5 minutes. Add other ingredients and stir well to combine. Let cook for 10 minutes over low heat. Taste (with a clean spoon please!) and adjust condiments and spices until you reach your desired flavor. More or less Ultra Gel may be required based on how much additional liquid is added to the mix. A bean with a lot of pineapple, for example, will need 2 to 3 times as much Ultra Gel to compensate for the juice which will cook out of the pineapple chunks. (But the pineapple flavor is REALLY good).

This dish is great warm or cold and stores well so can be made ahead of time.

My husband is fond of making up a double batch of these beans and instead of cooking them on the stove he’ll smoke them with a chunk of cherry or apple wood for about two hours. Delicious!

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Grilled Pork Chops with Peach Habanero Sauce

Despite the fact that Utah is getting a late season snow warning, grill season has begun – at least at our house. One of our favorite things to grill is a nice bone in pork chop. I like bone in pork chops because the bone adds to the flavor, and my boys like bone in because it gives them a handle to hold onto while they go to town. I’ve been assured it’s a caveman thing similar to eating turkey legs and chicken drumsticks. I’ve learned to accept these things.

One of our favorite pork chops recipe is actually very simple. We marinade the chops for about two hours, then cook them over medium heat until they’re around medium in the center and then crank up the heat for a quick char. Then we douse the whole thing in Cornaby’s Peach Habanero Sauce and eat up. The light sweetness of the peach is really good with pork and the habanero pepper adds a nice zing. I also like Cornaby’s Raspberry Jalapeno with this method if you want a slightly sweeter and less hot sauce.

Bring a jar to your Memorial Day party and add a zip you won’t forget!

Pork Chops with Peach Habanero Sauce

4 medium pork chops 1/2-3/4 inch thick

1/4 cup olive oil

2 Tablespoons Worcestershire sauce

2 Tablespoons Red Wine vinegar

1 teaspoon spicy mustard

1/2 teaspoon salt

1/2 teaspoon pepper

1 generous Tablespoon garlic

1 Tablespoon Ultra Gel

splash of orange juice

Cornaby’s Peach Habanero Sauce

Combine all ingredients except for the pork chops and Peach Habanero Sauce in a large zip top bag. Shake well to mix. Add chops and allow to sit for 2 hours in the fridge. Remove from fridge and discard excess marinade. Grill at medium heat until a meat thermometer reads medium to medium-well (~160 F). Turn up grill and give a quick 30 second char on both sides for flavor and color. Let rest for 10-15 minutes before serving.

Top with Cornaby’s Peach Habanero Sauce.