Bourbon & Brown Sugar BBQ Sauce
1 cup ketchup
1/2 cup bourbon
3 tablespoons brown sugar
3 tablespoons mild (light) molasses
3 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon Dijon mustard
11/2 teaspoons liquid smoke
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried crushed red pepper
1/2 teaspoon freshly ground black pepper
Bring all ingredients to boil in saucepan over medium heat, stirring occasionally. Reduce heat; simmer until sauce is reduced to 2 cups, stirring often, about 10 minutes. DO AHEAD: Can be made 2 weeks ahead. Cover; chill. Use at room temperature.
I would cut down the bourbon a tad...if you don't want that bourbon bite!!! I loved it!!
Corn Cakes
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon freshly ground pepper
2 teaspoons sugar
2 tablespoons unsalted butter, melted and cooled, plus additional melted butter for brushing the griddle
1 large egg
1 cup buttermilk
1 cup thawed frozen corn, chopped coarse
1/4 cup finely chopped onion
1/4 cup finely chopped, rinsed, drained, and patted-dry bottled roasted red pepper
1 fresh jalapeño or serrano chili, or to taste, seeded and minced (wear rubber gloves)
1 cup coarsely grated Monterey Jack
(As you may have noticed, I did not put the red peppers or jalapeno into my corn cakes...I would also cut the onions down a bit, I thought they were very prominent in the cakes!! But you can follow the recipe however you'd like!!) Enjoy!!
In a bowl whisk together the cornmeal, the flour, the salt, the baking soda, the pepper, and the sugar. In another bowl whisk together 2 tablespoons of the butter, the egg, and the buttermilk, stir in the corn, the onion, the roasted pepper, the chili, and Monterey Jack, and stir in the cornmeal mixture, stirring until the batter is just combined. Heat a griddle over moderately high heat until it is hot, brush it lightly with the additional butter, and working in batches drop the batter by a 1/4-cup measure onto the griddle. Spread the batter slightly to form 3 1/2- to 4-inch cakes, cook the cakes for 2 to 3 minutes on each side, or until they are golden, transferring them as they are cooked to a heatproof platter, and keep them warm
Watermelon, Feta and Arugula Salad with Balsamic Glaze
1 (5-ounce) package baby arugula
8 cups 3/4-inch cubes seedless watermelon
1 (7-ounce) package feta cheese, crumbled
2 tablespoons balsamic vinegar glaze
Arrange arugula over large platter. Scatter watermelon, then feta over. Drizzle with balsamic glaze and sprinkle with pepper.
Bake Sale Lemon Bars
2 1/4 cups all-purpose flour
1 cup confectioners' sugar
1 1/4 cup butter or margarine, softened
6 eggs
3 cups white sugar
6 tablespoons all-purpose flour
1/2 cup lemon juice
2/3 cup confectioners' sugar for decoration
Preheat the oven to 375 degrees. Grease a 9x13 inch baking pan. With crisco. Combine the flour, 1 cup confectioners' sugar, and butter. Pat dough into prepared pan. Bake for 10 minutes in the preheated oven. While the crust is baking, whisk together eggs, white sugar, flour, and lemon juice until frothy. Pour this lemon mixture over the hot crust. Return to the preheated oven for an additional 20 to 25 minutes, or until light golden brown. Cool on a wire rack. Dust the top with confectioners' sugar. Cut into squares. Cool down a lot before attempting to cut!!
Enjoy!!
