I know I am early on the food end of things, but this holiday is going to be murder in the markets and other similar stores. So start early and figure out what you are serving! Check out these 2 dishes (one from Dreaming Tree Wines and the other from Busha Browne specialty foods.) and one spice blend for BBQ rubs from Colman’s Mustard!!
BBQ Rubs:
Mustard is a BBQ must have, and Colman’s Mustard is more than just a condiment to dress a hamburger or hotdog. It is a secret ingredient for dry rubs packed with flavor, and adds a kick to side dishes like mac and cheese and salads.
Colman’s is available in supermarkets across the country such as Whole Foods, Walmart, Safeway and Kroger, $4.99-$6.99.
Colman’s Mustard BBQ Dry rub
Ingredients:
1/3 cup Garlic Powder
1 1/2 tbsp Cumin, ground
2 1/3 cup Brown Sugar
1 tbsp Cayenne
¼ cup Colman’s mustard powder
1/4 cup Cinnamon or canella, ground
2 cup La Colombe Decaf. Espresso, ground
1 1/2 cup Salt, kosher
1/2 cup Black Pepper, ground
Preparation:
Mix all together in a bowl and store in a sealed jar in a cool, dry place.
How to use:
To use, rub on meat, fish or vegetable and let sit for at least 3 hours for meat, or 30 minutes for fish or vegetables.
Keep whatever foods you apply the rub to in the refrigerator for food safety!
Get more recipes including salads, appetizers, sauces and main course meals at http://colmansusa.com/
Peach Blueberry Cobbler With The Dreaming Tree’s Crush
Serves 6-8 people
Ingredients for Filling
1 pint Blueberries
3 pounds of fresh peaches, peeled and sliced (see note below)
½ cup light brown sugar
2 tablespoons cornstarch
2 tablespoons white wine Dreaming Tree Everyday
1 pinch salt
1) Place all ingredients in a pot
2) Heat over medium high heat, stirring occasionally until mixture comes to a simmer and the liquid becomes clear, 5-10 minutes
3) Turn off heat and carefully transfer to an 8×11/12in glass or ceramic pan
Note: To peel peaches, cut an “x” in the bottom of the peach, just through the skin. Put in a pot of boiling water for about 20 seconds (you may need to do this in stages), then place into ice water to cool. Skin should come off quite easily. If fresh peaches are not available you can use frozen. Defrost the peaches and follow the recipe from there
Ingredients for Topping
1 ½ cups all-purpose flour
1/3 cup sugar, plus 2T reserved
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon ginger
1 pinch salt
6 tablespoons cold unsalted butter, cut into cubes
2/3 cup kefir, buttermilk or heavy cream + 2 tablespoons reserved
1 teaspoon vanilla
1) Pre-heat oven to 375 degrees
2) While the filling is heating, mix together all dry ingredients. If you have a food processor you can use this. Pulse the dry ingredients. Add the cubed butter and pulse until incorporated and you can’t see any large chunks of butter
3) Transfer to a bowl, add 2/3 c kefir and vanilla and gently mix with a wooden spoon until the batter just comes together
4) Using a spoon or your hands, take biscuits and place on top of the filling. The topping will cover most of the filling but make sure to leave small space between the biscuits to allow the heat to escape
5) Brush tops of biscuits with reserved kefir and sprinkle with remaining sugar
6) Bake for 40 minutes, until nicely browned and biscuits cooked through
7) Allow to cook for at least 30 minutes
8) Serve with ice cream
9) Wine Pairing: Dreaming Tree CRUSH wine!
What a really tasty chicken salad with some zippy flavor? Check out the Jerk Chicken Salad recipe courtesy of Busch Browne’s!
Busha Browne Jerk Chicken Salad
Ingredients:
4 lbs boneless chicken breast
4 oz Busha Browne’s Authentic Jerk Seasoning
6 oz olive oil
4 lbs onions, julienned
4 oz parsley, chopped
Directions:
Mix together Busha Browne’s Authentic Jerk Seasoning and 2 oz olive oil. Mix with trimmed chicken breast. Let marinate at least one hour, preferably longer. Lay flat in pan, cover with foil, bake 10 minutes at 325 or until done. Cool then cut into strips.
Saute onions and peppers in olive oil in several batches. Mix with chicken and parsley.
Serve as a sandwich on sourdough roll, or as an entree with mixed green salad. Enjoy
** Tip: This would make a great tapenade-ish type chunky dip when paired with RW Garcia 3 Seed Crackers. Spreading this salad on an RW Garcia 3-Seed Cracker would make a great appetizer or small plate. It’s just plain smart!
My thanks and appreciation to all the brands who provided recipes and imagery for this piece.
Stevie Wilson,
LA-Story.com
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