Comfort Food for Election Day

iBBQ Barbie Q logoBetween blustery weather and stormy political divides these days, everyone could use a little comfort food on Election Day! Here are iBBQ’s top picks for soothing the soul with home-cooked comfort food before or after you cast your votes tomorrow.

Emeril’s Castiron Honey Cornbread

castiron round skillet of cornbread

Emeril’s Castiron Honey Cornbread from MarthaStewart.com

Total Time: 25 min Prep: 10 min.

Makes 8 servings

Ingredients

2 cups yellow cornmeal

1/2 teaspoon baking powder

1 teaspoon sugar

3/4 teaspoon salt

1 1/2 cups low-fat buttermilk

1 large egg, lightly beaten

5 tablespoons unsalted butter, melted, plus 5 tablespoons unsalted butter, room temperature

1 tablespoon vegetable oil

1/4 cup plus 2 tablespoons honey

Directions

  1. Heat grill to low. Place a 12-inch cast-iron skillet on grill to heat. In a large bowl, whisk together dry ingredients. In a medium bowl, whisk together buttermilk, egg, and melted butter. Add buttermilk mixture to dry ingredients and stir just until combined.
  2. Place oil and 1 tablespoon room-temperature butter in hot skillet; brush to coat bottom and side. Pour in batter. Grill, covered, until a toothpick inserted in the center comes out clean, about 12 minutes.
  3. Combine honey with 4 tablespoons room-temperature butter. Brush mixture on cornbread. Let stand 5 minutes. Serve warm.

Barbecued Beans

pan of barbecued baked beans

Barbecued Baked Beans from Taste of Home. Grilling them gives a wonderful smoky flavor.

Total Time Prep/Total Time: 25 min.

Makes 5 servings

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. square disposable foil pan, combine all ingredients.
  2. Grill, covered, over medium heat 15 – 20 minutes or until heated through, stirring occasionally.

Nutrition Facts

3/4 cup: 264 calories, 2g fat (0 saturated fat), 0 cholesterol, 877 mg sodium, 51g carbohydrate (15g sugars, 13g fiber), 14g protein.

Originally published as Barbecued Beans in Reminisce June/July 2010

Angara Maximus grill table on a beachside patio in California

Set your Angara grill table with sunflowers by the seaside and the future will look bright no matter what happens on Election Day!

Grilled Baby Back Ribs

plate of baby back ribs, mashed potatoes, and corn

Baby Back Ribs from Taste of Home. Slow cook ’em and finish them off on your Angara grill.

Total Time Prep: 5 min. Cook: 6 1/4 hours

Makes 4 servings

Ingredients

2-1/2 pounds pork baby back ribs, cut into eight pieces

5 cups water

1 medium onion, sliced

2 celery ribs, cut in half

2 teaspoons minced garlic, divided

1 teaspoon whole peppercorns

1/2 cup barbecue sauce

1/4 cup plum sauce

Dash hot pepper sauce

Directions

  1. Place the ribs in a 5-qt. slow cooker. Add the water, onion, celery, 1 teaspoon garlic and peppercorns. Cover and cook on low for 6 hours or until meat is tender.
  2. In a small saucepan, combine the barbecue sauce, plum sauce, hot pepper sauce and remaining garlic. Cook and stir over medium heat for 5 minutes or until heated through. Remove ribs. Discard cooking juices and vegetables.
  3. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Brush ribs with sauce. Grill, covered, over medium-low heat for 8-10 minutes or until browned, turning and basting occasionally with remaining sauce.

Nutrition Facts

2 each: 555 calories, 39g fat (14g saturated fat), 153mg cholesterol, 500mg sodium, 15g carbohydrate (11g sugars, 1g fiber), 33g protein.

Originally published as Slow Cooked Baby Back Ribs in Weeknight Cooking Made Easy 2005

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