Contributed by: Chris WebAdmin. of RecipesNow.com
Whether you spell it BBQ, Barbecue, Barbeque, Bar-B-Q or any way everyone has one, the barbecue addict. Each year they peer earnestly out of the window during the rainy spring waiting for the moment they can bring out the barbecue and begin again for the summer (that is assuming they don't have a carport or big umbrella to cook under during all weather and that they actually did put the barbecue equipment away for the winter).
The cookbook begins with Definitions of a secret, tall tale and an outright lie. ("Just so we know we're all talking about the same thing") and then continues with eight chapters: Barbecue = Food + Family + Love; Can You Keep a Secret?; Living Legends; Shrines, Shacks, Joints, and Right Respectable Restaurants; What's a Little Friendly Competition among Friends?; Barbecue Goes Uptown and Upscale; Barbecue Police and Evangelists; Playing with Fire: A Few Things You Need to Get Yourself Started. Finished up with an extensive Resources list and Recipe Index, Peace, Love, and Barbecue is THE backyard chef's must have cooking tool. Try this fresh and fruity cobbler at the height of strawberry season:
Blue Smoke Strawberry-Rhubarb Cobbler
Most barbecue restaurants don't have an official pastry chef, but Blue Smoke has the talented Jen Giblin. I spent a lot of time in her area of the kitchen during my extended stay in New York. She needed my help to taste-test just about everything she made. Believe me, I was happy to oblige.
Vanilla or buttermilk ice cream
Make the biscuit topping: Mix together the flour, brown sugar, 3 tablespoons granulated sugar, ginger, baking powder, and salt in a large bowl. Cut the butter into small pieces and rub into the flour mixture until it resembles coarse meal. Add about 1 1/2 cups heavy cream and mix until it forms a dough (you might not need all the cream). Wrap the dough in plastic wrap and chill for at least 1 hour.
Make the fruit mixture: Combine the strawberries, rhubarb, granulated sugar, and vanilla bean in a large bowl. Let stand for 1 hour. Remove the vanilla bean and pour off half of the liquid, then stir in the cornstarch and vanilla extract. Pour the fruit into a 13 x 9-inch baking dish.
Preheat the oven to 350 degrees.
Roll the dough out on a floured surface to 1/4 inch thick and cut into circles or any desired shape. Place the dough on the fruit mixture without overlapping any pieces. Brush the top of the dough with heavy cream and sprinkle with granulated sugar. Bake the cobbler for about 25 minutes or until the dough is golden brown and the fruit is bubbling in the center.
Serve warm with ice cream.
Makes 6 - 8 Servings
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