Emeril's Castiron Honey Cornbread
Emeril's Castiron Honey Cornbread from MarthaStewart.com
Total Time: 25 min Prep: 10 min.
Makes 8 servings
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
- 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.
- 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.
- Combine honey with 4 tablespoons room-temperature butter. Brush mixture on cornbread. Let stand 5 minutes. Serve warm.
Barbecued BeansBarbecued Baked Beans from Taste of Home. Grilling them gives a wonderful smoky flavor.
Total Time Prep/Total Time: 25 min.
Makes 5 servings
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
- In an ungreased 8-in. square disposable foil pan, combine all ingredients.
- Grill, covered, over medium heat 15 20 minutes or until heated through, stirring occasionally.
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 2010Set 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 RibsBaby 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
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
- 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.
- 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.
- 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.
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