HUSK BARBEQUE RECIPES
HUSK BBQ'S CHEESY COLLARD GREEN DIP | SOUTHERN LIVING
A classic dip gets a Southern twist.
Provided by Chef David Jensen
Categories Dips
Number Of Ingredients 23
Steps:
- Bring a large pot of salted water to a boil. Have ice bath ready.
- Place collards into boiling water and blanch for 30 seconds on rolling boil. Shock immediately by placing collards into the ice bath.
- Remove all collards from ice, strain, and press dry between a few paper towels or clean tea towels.
- Once dry, rough chop collards into small pieces. Remove excess water again by pressing them between paper towels. Set the chopped collards aside, and reserve for later.
- To blister the tomatoes, place them under the broiler on cookie tray, turning as needed, until they become black and toasted on all sides. Allow them to cool and you should be able to peel them very easily. They will have a nice smoky flavor.
- In a large, wide saucepan over medium heat, place a small amount of canola oil, and sauté the onions, peppers, garlic, salt, and pepper. Sauté for approximately 5 minutes, stirring occasionally for even cooking.
- Once vegetables are translucent, add beer and dry spices, and collards.
- Simmer for 5 minutes, and then turn heat down to low and add cream cheese.
- Cook on low simmer for 10-15 minutes. Stir often with wooden spoon or spatula, until mixture is combined, creamy, and vegetables are soft.
- Keeping heat on low, add hot sauce, diced tomatoes, chili flakes, and sour cream. Stir gently to combine.
- Finish with vinegar lemon zest, and lemon juice. Adjust seasoning if needed. If you like it spicier, maybe a few more chili flakes. Like the acid? Get more hot sauce or lemon in there.
- Remove from heat, and fold in cheddar cheese. Stir until cheese is melted and dip is gooey and fully combined.
- To serve, place in your favorite small-medium shallow baking or artichoke dip dish. Fill the dish till almost to the top with the dip, and then sprinkle more shredded cheddar to cover.
- Bake dip in a 375F oven for approximately 15 minutes, or until it bubbles and the cheese is lightly toasted.
- Serve with your favorite cracker, melba toasts, chips, or crudité. This dip can be made up to a week in advance, and kept refrigerated until you need to serve.
HUSK BBQ'S CHEESY COLLARD GREEN DIP | SOUTHERN LIVING
A classic dip gets a Southern twist.
Provided by Chef David Jensen
Categories Dips
Number Of Ingredients 23
Steps:
- Bring a large pot of salted water to a boil. Have ice bath ready.
- Place collards into boiling water and blanch for 30 seconds on rolling boil. Shock immediately by placing collards into the ice bath.
- Remove all collards from ice, strain, and press dry between a few paper towels or clean tea towels.
- Once dry, rough chop collards into small pieces. Remove excess water again by pressing them between paper towels. Set the chopped collards aside, and reserve for later.
- To blister the tomatoes, place them under the broiler on cookie tray, turning as needed, until they become black and toasted on all sides. Allow them to cool and you should be able to peel them very easily. They will have a nice smoky flavor.
- In a large, wide saucepan over medium heat, place a small amount of canola oil, and sauté the onions, peppers, garlic, salt, and pepper. Sauté for approximately 5 minutes, stirring occasionally for even cooking.
- Once vegetables are translucent, add beer and dry spices, and collards.
- Simmer for 5 minutes, and then turn heat down to low and add cream cheese.
- Cook on low simmer for 10-15 minutes. Stir often with wooden spoon or spatula, until mixture is combined, creamy, and vegetables are soft.
- Keeping heat on low, add hot sauce, diced tomatoes, chili flakes, and sour cream. Stir gently to combine.
- Finish with vinegar lemon zest, and lemon juice. Adjust seasoning if needed. If you like it spicier, maybe a few more chili flakes. Like the acid? Get more hot sauce or lemon in there.
- Remove from heat, and fold in cheddar cheese. Stir until cheese is melted and dip is gooey and fully combined.
- To serve, place in your favorite small-medium shallow baking or artichoke dip dish. Fill the dish till almost to the top with the dip, and then sprinkle more shredded cheddar to cover.
- Bake dip in a 375F oven for approximately 15 minutes, or until it bubbles and the cheese is lightly toasted.
- Serve with your favorite cracker, melba toasts, chips, or crudité. This dip can be made up to a week in advance, and kept refrigerated until you need to serve.
More about "husk barbeque recipes"
GRILL CORN IN HUSK RECIPE | CHEFDEHOME.COM
This is a two-in-one recipe, a complete guide on how to Grill Corn in Husk and Spicy Corn on the Cob with sour cream, roasted poblano, and a sprinkle of Cajun seasoning. Grilled corn in husk stays moist and grilling brings out its sweetness. Topped with small diced char-grilled poblano, with a layer of sour cream and seasoning makes an irresistibly delicious combination. You will love the flavors.
Grilled corn in husk reminds me of County Fair. Often there are 5+ vendors selling grilled corn in husk. Whenever we visit fair, this is our first stop. On order, corn husk is removed and hot corn rubbed with butter is in your hand. What next?
Sprinkle of seasonings - tajin, Cajun, hot sauce, lemon-pepper (yummm). And devour!
Today, I bring to you same Fair Corn experience, in comfort of your own backyard grill. The recipe is so easy, I'm sure once you try you will grill corn this way all summer long!
To make it even easier, I'm also going to include a 50 seconds video. (check above recipe card)
So, let's dig-in.
Grill Corn in Husk or Out?
Whether grill corn in husk or out (without silk) depends on what kind of grilled corn you want to eat and available time. Let me explain:
1. Type of Grilled Corn:
We like to grill corn two ways:
1) Grilled without husk, on direct flame for that charred smokey corn flavor. My Esquites Recipe features char grilled corn.
2) Grilled in husk (pre-soaked) which is similar to steamed corn.
When corn is grilled in husk, it steams in the moisture of pre-soaked husk (leaves). The resulting grilled corn has moist and tender kernels. It is the perfect way to cook corn when serving on side of barbeque. Also, good for seasoned corn on the cob like I shared today.
The flavor of grilled corn in husk is like steamed or boiled. It has no char or grill marks. It is sweet and ready to take on any flavor. If you looking for this flavor profile, grilling corn in husk is the way. No need to boil pots of water or carry pressure cookers. Simply soak cobs in water while you prep grill and then grill the corn on medium-heat away from direct flames.
2. Soak Time:
Grilling corn in husk needs addition at least 20-30 minutes of time to soak the corn with husk in water. During this time, husk absorbs the water. That is the key step to perfect grill steamed corn. If husk (or silk) is not fully wet (soaked well in water), it may catch on fire before corn is fully cooked.
For best result, always keep 20-30 minutes soaking time when planning to grill corn in husk.
Grill Time: Grill time for corn in husk varies depend on grill heat. On medium heat without direct flame, it will take about 15 minutes. Please, note corn kernels will not have grill marks.
Grill Corn on Charcoal or Gas Grill:
Grilling corn in husk needs medium heated grill away from direct flames. This way it cooks low-slow without drying-out or burning the husk quickly. This ensures consistent perfect cooked corn on the cob.
Honestly, if you know your grill, it does not matter if using charcoal or gas grill. From knowing your grill means, 1) heating it to right temperature 2) and finding the right side of the grill which has medium heat for grilling corn.
The idea of "grill heat" comes with practice, especially when using a charcoal grill.
On a gas grill, you can simply:
1) Heat the grill on high.
2) Set one of the burners to low-medium flame.
3) Place all pre-soaked corn in the husk on that side. (And continue to grill rest of stuff on another side.)
4) Turn corn once-twice so all sides are cooked. By the time corn is ready, husk will be almost dry and will have lite grill marks.
That is easy! Right?
To make it even easier, I'm also going to include a 50 seconds video. (check above recipe card)
Benefits of Grilling Corn in Husk:
Let me summarize the benefits (what-to-expect) of grilling corn in the husk.
1. Moist: It stays moist and does not dry out like char-grilled corn without husk.
2. Fresh Longer: It stays fresh longer. Once grilled, I leave it on the coolest part of the grill where it still stays warm but does not dry out. You can even dab some water to prevent burning of leaves.
3. Sweeter: This is the best way to sweeter corn. Just like boiled and steamed corn... This corn works perfect for recipes like Seasoned Corn on Cob, Corn served with barbeque or seafood.
Toppings or Seasoning for Grilling Corn:
1. The best way to serve grilled corn in husk - salted butter on hot corn which is just grilled and came out of the husk. Butter melts on corn and it tastes just like the one you get in street fairs.
Just like street fairs, after butter, add any topping like. Tajin, Cajun seasoning, Lemon-Pepper. Any of the three is a perfect compliment to sweet corn.
2. Today's recipe I decided to go beyond butter. This recipe has a creamy coating of the mixture of sour cream and whipped cream cheese with a generous sprinkle of Cajun seasoning. For an additional spicy bite, I grill a poblano chile while grilling the corn. Once the poblano skin is blistered, I take it off the grill and let it sweat. Small diced char-grilled poblano sprinkled on sweet corn with a layer of sour cream is simply amazing. You will love the flavors.
If you planning to serve corn on the side with barbeque? I say, let's upgrade simple corn to this sweet and spicy grilled corn recipe.
Wish you all Happy 4th. Have fun and stay safe.
From chefdehome.com
Total Time 35 minutes
Cuisine American
- When ready to serve, remove the husk from cooked corn. (You can also tie it at the back with one leaf or thread for presentation or simply remove and discard it). Brush corn with cream cheese mixture. Sprinkle with Cajon seasoning. Top with chopped poblano pepper, and cilantro. Serve when still warm. Enjoy.
BARBECUE IDEAS | RECIPE | CUISINE FIEND
From cuisinefiend.com
Total Time 30 minutes
- Serve with the pita bread, salad, pickles and sauces.
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