William Penn Life, 2014 (49. évfolyam, 1-12. szám)

2014-08-01 / 8. szám

Now you are ready to put together your shopping list and get all you need to have the perfect barbecue or cookout. After that, the only thing left is to have fun and enjoy your food and the people you're inviting to dinner.

The recipes for this month are distinctive and very tasty, as Chef Vilmos and I can attest. And, fear not: there is still plenty of time to plan a great Labor Day feast.

Have a great month!

Trivia Answer: Thomas Jefferson was the first president to entertain his guests with a barbecue at the White House. Since then, four presidents have hosted barbecues: Lyndon Johnson, Jimmy Carter, Ronald Reagan and George H.W. Bush. George W. Bush would have been the sixth president to hold a barbecue, but his was scheduled for Sept. 12, 2001. Of course, the events of the previous day cancelled those plans.

Place all the vegetables on a flat pan or cookie sheet, then drizzle with dressing, making sure each piece is wet. Let the veggies marinate for one hour, then place veggies on a hot grill, making sure they are wet with dressing on each side.

Grill at 325°F for 7 minutes, then turn and grill additional 5 minutes. Vegetables are done when they are tender and have crisp grill marks. Serve as a side dish warm or cold to your guests.

Hungarian Grilled Veggies

2 zucchini 2 summer squash 2 Vidalia onions 2 baby eggplant 2 banana peppers 2 red onions

2 green peppers 7 large button mushrooms

1 tablespoon Hungarian paprika 9 ounces vegetable oil

3 ounces white vinegar

2 garlic cloves, minced Salt & black pepper, to taste

In a small mixing bowl, combine the paprika, garlic, oil and vinegar, blending well. Adjust the taste with salt and pepper to your liking.

Cut the zucchini, squash and eggplant on the bias and V* inches thick.

Cut the banana peppers in quarters and remove seeds.

Cut the mushrooms in half from top to stem.

Peel off the onions’ skin, then cut the onions into lA-inch thick slices.

Cut the green peppers into quarters and remove the seeds and core.

BBQ Rub for Meat

'A cup sea salt A cup light brown sugar % cup Hungarian sweet paprika

1 teaspoon white peppercorns, freshly

ground

2 teaspoons black peppercorns, freshly

ground

2 teaspoons garlic powder I teaspoon onion powder 'A teaspoon cayenne pepper A teaspoon celery seeds

Combine all ingredients in a mixing bowl, then rub on each piece of meat.

Photos: Chicken & vegetable kebab © Can Stock Photo Inc./robynmac • Steak © Can Stock Photo Inc./Kesu

Let stand for three hours before cooking. Grill over coals, wood chips or gas until desired doneness is obtained. Let meat rest for 15 minutes before slicing. Serve with a thick sauce or light dipping sauce.

Barbecue Beans

4 strips bacon, fried (reserve the drippings)

3 medium onions, chopped 3 cloves garlic, minced 16-ounce can kidney beans 16-ounce can pork & beans 16-ounce can black beans 16-ounce can pinto beans A cup cider vinegar IA cups ketchup 2 teaspoons dry mustard I cup brown sugar I teaspoon black pepper

Preheat the oven to 350°F. Brown the onions and garlic in the bacon drippings. Drain and rinse all the beans, then mix all the beans together. Add the cooked onions and garlic with the pan drippings and all other ingredients (except the fried bacon). Mix well and pour into a greased casserole dish. Crumble the bacon on top and bake for 45 minutes. Serve hot or let cool before serving your guests.

William Penn Life