Houston’s Famous Barbecue Sauce

Sam Houston

Samuel “Sam” Houston was not only the man known for putting Texas on the map but evidentially a connoisseur of barbecue sauce.

This recipe is from The Early American Cookbook by Dr. Kristie Lynn & Robert W. Pelton, published by McCauley Publications.

Ingredients
3 tblspoons cooking oil ¼ cup onion, grated 1 garlic clove, crushed 1 cup catsup ¼ cup Worcestershire sauce ¼ cup lemon juice 2 tblspoons white vinegar	1 teaspoon hot pepper sauce ¾ teaspoon salt 2 tblspoons sugar 2 teaspoons paprika 1 ½ teaspoons chili powder 1 tblspoon dry mustard 2 teaspoons water
Preparation
Heat the cooking oil in a large heavy cast iron skillet. Add the onion and the garlic. Sauté this lightly. Stir in the catsup, Worcestershire sauce, lemon juice, white vinegar, hot pepper sauce, sugar, paprika, chili powder and salt. Blend together thoroughly the dry mustard and the water until smooth. Then stir this into the sauce. Slowly bring this mixture to a boil. Cover and let simmer for 20 minutes. Makes 2 cups. Sam used this spicy concoction both as a marinade and a basting sauce for his barbecued steaks, chops and chicken.(This recipe is from The Early American Cookbook by Dr. Kristie Lynn & Robert W. Pelton, published by McCauley Publications. This book is available in the Sam Houston Memorial Museum gift shop.)

Get more details on the Homesick Texan’s website.            Photo by Lisa Fain.

 

 

 

 

 

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Marjoram-Scented Corn-Tomato Salad

From the Test Kitchen at Better Homes & Gardens™

Yield: 6 Servings (2/3 c. serving size) or 4 cups

Photo by Better Homes & Gardens™

Ingredients:

• 4 fresh ears of sweet corn
• 1 tablespoon olive oil
• 1 cup cherry tomatoes or grape tomatoes, halved
• 1/4 cup finely chopped red onion
• 2 tablespoons olive oil
• 2 tablespoons cider vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh marjoram*
• 4 slices crisp-cooked bacon, drained and crumbled

*Use parsley or basil if marjoram is not available.

 

Directions:

1. Remove husks and silks from corn. Brush corn with 1 Tbsp. olive oil.  Grill corn, covered, over medium-high heat 10 to 15 minutes or until browned, turning frequently to prevent over browning.  When cool enough to handle, cut kernels off the cobs.
2. In a large bowl combine corn and the next 6 ingredients (through pepper).  Add marjoram and stir to combine.
3. Top with crumbled bacon.

 

Kansas City-Style Barbecue Sauce Recipe

by Joshua Bousel

Yield: 2-1/2 cups

Photo by Serious Eats.com

Ingredients: 

• 2 tablespoons butter
• 1 small yellow onion, finely chopped (about 1 cup)
• 3 cloves garlic, minced (about 1 tablespoon)
• 2 cups ketchup
• 1/3 cup molasses
• 1/3 cup dark brown sugar
• 1/3 cup apple cider vinegar
• 2 tablespoon yellow mustard
• 1 tablespoon chili powder
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon cayenne pepper

 

Directions: 

1. Melt butter in medium saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.

2. Add ketchup, molasses, brown sugar, vinegar, mustard, chili powder, black pepper, and cayenne pepper and stir to combine. Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 30 minutes, stirring frequently.
3. Transfer sauce to the jar of a blender and blend until smooth. Let cool to room temperature, transfer to a jar and store in refrigerator for up to a month.

Chorizo and Cheese Quesadillas

Recipe by Better Homes & Gardens™

Photo by BHG.com

Yield: 8 Servings

Ingredients:

• 8 ounces bulk chorizo or mild Italian sausage
• 1/3 cup chopped onion
• 2 cloves garlic, minced
• 1 fresh jalapeno pepper, finely chopped
• Six 6-inches vegetable-flavored or plain flour tortillas
• 1tablespoon cooking oil
• 1 cup shredded Monterey Jack and/or queso fresco (Mexican farmer cheese) (4 oz.)
• 2 tablespoons snipped fresh cilantro or parsley

 

Directions:

1. For the filling, in a medium skillet cook chorizo or sausage, onion, and garlic until meat is brown and onion is tender. Drain off fat. Pat chorizo mixture with paper towels to remove as much additional fat as possible. Stir in jalapeno pepper; set aside.
2. Brush one side of 3 tortillas with half of the cooking oil.  Place tortillas, oiled sides down, on a large baking sheet.  Spread the chorizo filling over tortillas on baking sheet. Combine cheese and cilantro or parsley; sprinkle over filling. Top with the remaining tortillas. Brush with the remaining oil.
3. Place quesadillas on the rack of an uncovered grill directly over medium heat. Grill for 3 to 4 minutes or until filling is heated through and tortillas are starting to brown, turning once halfway through grilling.
4. To serve, cut quesadillas into wedges.

 

Nutrition Facts:

Per serving: 232 kcal,14 g fat(6 g sat. fat ,32 mg chol., 346 mg sodium,15 g carb.,1 g fiber,10 g pro.

Herbed Beer Can Chicken Recipe

Yield: 4 Servings

Photo by Taste of Home©

Ingredients:

• 2 tablespoons canola oil
• 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
• 1 tablespoon minced fresh basil or 1 teaspoon dried basil
• 2 teaspoons minced fresh parsley
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 garlic cloves, minced, divided
• 1 broiler/fryer chicken (3 to 4 pounds)
• 1 fresh rosemary sprig
• 1 can (12 ounces) beer

Directions: 

1. In a small bowl, combine the first seven ingredients; stir in half of the minced garlic. Rub mixture over outside and inside of chicken. Tuck wings under chicken.
2. Prepare grill for indirect heat. Completely cover all sides of an 8- or 9-in. round baking pan with foil. Place a beer-can chicken rack in pan. Remove 1/3 cup beer from can; save for another use. Using a can opener, make additional large holes in top of can. Insert rosemary and remaining garlic into can. Add beer can to rack.
3. Place chicken vertically onto rack. Place pan on grill rack.
4. Grill, covered, over indirect medium heat 1-1/4 to 1-1/2 hours or until a thermometer inserted in thigh reads 180°.
5. Remove pan from grill; tent chicken with foil. Let stand 15 minutes. Carefully remove chicken from rack.

Nutritional Facts:
6 ounces cooked chicken equals 474 calories, 28 g fat (6 g saturated fat), 131 mg cholesterol, 412 mg sodium, 4 g carbohydrate, trace fiber, 42 g protein.

 

 

Originally published as Herbed Beer Can Chicken in Taste of Home June/July 2013

Quick Grilled Barbecued Beans recipe

Yield: 5 servings

“A simple, classic recipe, but cooking it on the grill introduces a subtle flavor. This dish features a nice blend of beans and preparation time is minimal.” —Millie Vickery, Lena, Illinois
Photo – Taste of Home©

Ingredients:

• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15-1/2 ounces) great northern beans, rinsed and drained
• 1 can (15 ounces) pork and beans
• 1/2 cup barbecue sauce
• 2 tablespoons brown sugar
• 2 teaspoons prepared mustard

 

Directions:

1. In an ungreased 8-in. x 8-in. disposable foil pan, combine all ingredients.
2. Grill, covered, over medium heat for 15-20 minutes or until heated through, stirring occasionally.

 

Originally published as Barbecued Beans in Reminisce© June/July 2010, p42

Grilled Sweet Potato Wedges Recipe

Photo by Taste of Home©

Yield: 8 Servings

Ingredients:

• 4 large sweet potatoes, cut into 1/2-inch wedges
• 1/2 teaspoon garlic salt
• 1/4 teaspoon pepper

DIPPING SAUCE:

• 1/2 cup reduced-fat mayonnaise
• 1/2 cup fat-free plain yogurt
• 1 teaspoon ground cumin
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon paprika
• 1/2 teaspoon chili powder

 

Directions:

1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until crisp-tender. Drain; pat dry with paper towels. Sprinkle potatoes with garlic salt and pepper.
2. Grill, covered, over medium heat for 10-12 minutes or until tender, turning once. In a small bowl, combine the mayonnaise, yogurt and seasonings. Serve with sweet potatoes.

 

 

 

Originally published as Grilled Sweet Potato Wedges in Tailgating 2013 2013, p57

 

Grilled Three-Cheese Potatoes Recipe

While this is delicious grilled, I’ve also cooked it in the oven at 350° for an hour. Add cubed ham to it and you can serve it as a full-meal main dish. —Margaret Hanson-Maddox, Montpelier, Indiana

Yield: 6 to 8 Servings

Photo by Taste of Home©

Ingredients:

• 6 large potatoes, sliced 1/4 inch thick
• 2 medium onions, chopped
• 1/3 cup grated Parmesan cheese
• 1 cup (4 ounces) shredded sharp cheddar cheese, divided
• 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
• 1 pound sliced bacon, cooked and crumbled
• 1/4 cup butter, cubed
• 1 tablespoon minced chives
• 1 to 2 teaspoons seasoned salt
• 1/2 teaspoon pepper

 

Directions:

1. Divide the potatoes and onions equally between two pieces of heavy-duty foil (about 18 in. square) that have been coated with cooking spray.
2. Combine Parmesan cheese and 3/4 cup each cheddar and mozzarella; sprinkle over potatoes and onions. Top with bacon, butter, chives, seasoned salt and pepper. Bring opposite ends of foil together over filling and fold down several times. Fold unsealed ends toward filling and crimp tightly.
3. Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender. Remove from the grill. Open foil carefully and sprinkle with remaining cheeses.

 

Nutritional Facts
1 serving (1 each) equals 493 calories, 22 g fat (12 g saturated fat), 57 mg cholesterol, 777 mg sodium, 54 g carbohydrate, 5 g fiber, 20 g protein.

 

 

Originally published as Grilled Three-Cheese Potatoes in Country Woman January/February 1999, p29

Grilled Veggie Pasta Salad

Yield: 4 Servings

Photo by BHG.com

Ingredients: 

• 1 small zucchini, halved lengthwise
• 1 red sweet pepper, stemmed, seeded, and quartered
• 1/2 small red onion, cut into 1/2-inch thick slices
• 1/2 pound asparagus, trimmed
• 3 tablespoons olive oil
• 4 cups cooked whole grain rotini pasta
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 tablespoons fresh oregano, chopped
• Shredded Parmesan cheese (optional)

Directions:

1. Lightly brush vegetables with 1 tablespoon of the oil. For a charcoal grill, place vegetables on the rack of the grill over medium-hot coals. Cover and grill for 3 to 5 minutes for asparagus, turning once, and about 10 minutes for the zucchini, sweet pepper, and onion, turning once, or until vegetables are tender. Remove and cool slightly. (For a gas grill, preheat grill. Reduce heat to medium-high. Add vegetables to grill rack and grill as above.)
2. Cut vegetables into 1/2-inch pieces and toss with pasta in a large bowl. Add remaining oil, balsamic vinegar, salt, and black pepper to pasta mixture; toss to coat. Top with fresh oregano and, if desired, Parmesan.

Nutrition Facts (Grilled Veggie Pasta Salad)
Per serving: 333 kcal cal., 12 g fat (1 g sat. fat, 1 g polyunsaturated fat, 7 g monounsatured fat), 0 mg chol., 152 mg sodium, 49 g carb., 5 g fiber, 6 g sugar, 9 g pro.
Percent Daily Values are based on a 2,000 calorie diet

Vegetable Kabobs

Skewers of potatoes, peppers, onions, and squash take on a smoky flavor when grilled. Brush on herbs and salad dressing for a bit of extra flavor and you’ll have a side dish recipe that’s scrumptious when served with grilled chicken, pork, or steak.

Yield: 8 Servings

Photo by BHG.com

Ingredients:

• 2 medium potatoes, quartered
• 2 small red onions, each cut into 4 wedges or 8 red boiling onions
• 8 baby squash (such as zucchini and/or yellow summer squash)
• 8 medium fresh mushrooms
• 8 miniature sweet peppers or 1 or 2 small red and/or orange sweet peppers, cut into 1-inch pieces
• 1/4 cup bottled oil-and-vinegar salad dressing
• 2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

Directions: 

1. In a covered medium saucepan cook potatoes and onions in a small amount of lightly salted boiling water over medium heat for 8 to 10 minutes or until nearly tender, adding the squash and mushrooms for the last 1 minute of cooking time. Drain well. Cool slightly. If using wooden skewers, soak in water for 30 minutes before grilling.
2. On eight 10-inch skewers, alternately thread potatoes, onions, squash, mushrooms, and sweet peppers, leaving a 1/4-inch space between pieces. In a small bowl combine salad dressing, rosemary, salt, and pepper; brush over vegetables.
3. Place kabobs on the rack of an uncovered grill directly over medium coals. Grill for 10 to 12 minutes or until vegetables are tender and lightly browned, turning and brushing occasionally with dressing mixture. Makes 8 servings

TO BROIL:

Place kabobs on the greased unheated rack of a broiler pan. Broil about 3 to 4 inches from the heat for 10 to 12 minutes or until vegetables are tender and lightly browned, turning and brushing occasionally with dressing mixture.
Nutrition Facts (Vegetable Kabobs)

Per serving: 75 kcal cal., 4 g fat (1 g sat. fat, 145 mg sodium, 9 g carb., 1 g fiber, 2 g pro.
Percent Daily Values are based on a 2,000 calorie diet