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KENNY'S WRANGLER BEANS AND RICE

4 cloves garlic, finely chopped
3 medium onions, chopped (about 1 1/2 cups)
2 stalks celery, sliced
1 large green bell pepper, chopped
1 tablespoon olive oil
1 cup KEN DAVIS BAR-B-Q-SAUCE
1 can (16 ounces) black beans, not drained
1 can (16 ounces) pinto beans, not drained
1 can (16 ounces) great northern beans, not drained
2 cups cooked rice


In a Dutch oven, cook garlic, onions, celery and green pepper in oil until tender. Stir in remaining ingredients; heat to boiling. Reduce heat; cover and simmer 30 minutes.

12 Servings

Thanks to Ken Beiersdorf, Jr. of Minneapolis for this recipe

GRILLED TENDERLOIN WITH COGNAC- MUSHROOM SAUCE

1 beef tenderloin (about 2 pounds)
1/4 cup coarsely ground pepper
1/3 cup cognac
1/3 cup olive oil
1 pound mushrooms, sliced
1 large onion, thinly sliced
1 clove garlic, finely chopped
1 cup KEN DAVIS BAR-B-Q-SAUCE

Trim fat from roast. Sprinkle roast generously with pepper. Prepare grill for indirect heat (Bank charcoal on one side, or turn off burners on one side). Place roast on unheated side of grill; close grill cover. Cook, turning once, about 50 minutes until meat thermometer registers 150' (medium rare). When roast is done, warm cognac in heavy skillet large enough to accommodate the roast. Remove from heat. Place roast in heated skillet and carefully ignite the cognac. Allow flames to subside; carefully spoon cognac over meat. Remove roast to a heated serving platter; reserve cognac juices.

While roast is cooking, mix olive oil, mushrooms, onion and garlic on a large piece of foil. Seal and grill next to roast 10 to 15 minutes until tender. Pour mushroom mixture into a medium bowl; stir in the KEN DAVIS BAR-B-Q-SAUCE. Add the reserved cognac juices. Slice the roast and serve with the mushroom sauce.

4 Servings

QUICK BAR-B-Q-CHICKEN PIZZA

2 cups cut-up cooked chicken
3/4 cup KEN DAVIS BAR-B-Q- SAUCE
1 12-inch prebaked Italian bread shell or prepared pizza shell
8 ounces shredded Monterey Jack or Cheddar cheese
1 small green bell pepper, thinly sliced

Heat oven to 450 degrees. Place pizza shell on an ungreased cookie sheet. Spread KEN DAVIS BAR-B-Q SAUCE on pizza shell. Top with chicken, green pepper and cheese. Bake until cheese is melted and the bottom of the pizza is crisp, about 12 minutes.

2 or 3 servings

SAUCY GARLIC NEW POTATOES

1 1/2 pounds small new potatoes, scrubbed
1/2 cup KEN DAVIS BAR-B-Q-SAUCE
1/2 teaspoon instant minced garlic
1/4 cup water
1/4 cup snipped parsley

Arrange potatoes on a large piece of aluminum foil; sprinkle with salt and pepper. In small bowl mix KEN DAVIS BAR-B-Q-SAUCE, garlic and water. Pour over potatoes. Seal foil well and grill directly over medium-hot coals about 30 minutes until potatoes are tender, turning once. Sprinkle each serving with parsley.

4 servings

HOISIN PORK WITH WHOLE SCALLIONS

Here's an easy way to give a Chinese flavor to your barbecue. Use the marinade for ribs, too.

1/4 cup hoisin sauce
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
4 cloves garlic, minced
1 teaspoon hot red pepper sauce
2 boneless center cut pork loin or sirloin tip steaks (8 ounces each)
4 to 6 scallions

Combine the first 6 ingredients in a bowl and whisk well. Knead the pork into the marinade and chill for 2 to 3 hours. Preheat the grill until the coals are gray to white.

When the fire is ready, remove the pork from the marinade and place on the oiled grill. Arrange the scallions around the edge of the grill. Cook the pork on each side for 5 to 7 minutes or until it is cooked in the center. Grill the scallions until tender and hatch marked. Serve the pork and scallions with rice and steamed bok choy.

4 Servings

Recipe from Global Grilling by Jay Solomon, The Crossing Press, Freedom, CA, 1994.

BARBECUE FRENCH-BREAD PIZZA

1 loaf French bread
2 tablespoons olive oil
1 clove garlic, finely chopped
1 cup KEN DAVIS BAR-B-Q-SAUCE
2 cups thinly sliced or shredded cooked turkey or chicken
1 medium onion, thinly sliced and separated into rings
1 1/2 cups shredded Mozzarella cheese

Heat oven to 375 degrees. Cut bread in half lengthwise. Place bread, cut side up, on ungreased cookie sheet. In small bowl, mix oil, garlic and 2 tablespoons KEN DAVIS BAR-B-Q-SAUCE; brush on cut surface of bread.

In medium saucepan mix turkey, onion and remaining KEN DAVIS BAR-B-Q-SAUCE. Cook over medium heat about 5 minutes until mixture is hot and onion is slightly tender, stirring frequently. Spoon turkey mixture evenly onto each bread half; top with cheese. Bake until cheese is melted, about 20 minutes.

6 servings

BBQ POT ROAST

1 tablespoon seasoned salt
1 1/2 teaspoons ground black pepper
1 beef blade roast or beef arm roast, about 4 pounds
1 tablespoons vegetable oil
1 cup KEN DAVIS Bold 'n Spicy BAR-B-Q-SAUCE
1/2 cup water
8 small potatoes, cut in half
8 medium carrots, quartered
8 small onions, peeled and halved

Sprinkle beef with seasoned salt and pepper. Heat oil in Dutch oven. Brown meat on all sides over medium heat, about 15 minutes. Add KEN DAVIS BAR-B-Q-SAUCE and water; heat to boiling. Reduce heat, cover tightly and simmer 2 1/2 hours. Add vegetables, cover and cook one hour longer until meat is tender.

CHILI CON BAR-B-Q

1 pound coarse-ground beef for chili
1/2 pound ground pork
1 large onion, chopped (about 1 cup)
1 tablespoon chili powder
1 can (16 ounces) diced tomatoes, undrained
1/2 cup KEN DAVIS Bold 'n Spicy BAR-B-Q-SAUCE
1 can (16 ounces) chili beans or black beans, undrained

Cook and stir beef, pork and onion in large saucepan until beef is brown and onion is tender. Drain. Stir in remaining ingredients. Heat to boiling; reduce heat to low. Simmer uncovered about 20 minutes, stirring occasionally, until desired thickness. If desired, serve topped with shredded cheese, chopped green onions and a dollop of sour cream.

4 Servings

PICADILLO

1 pound ground beef
1 small onion, chopped
1 small red or green bell pepper, chopped
1 small hot pepper, seeded and finely chopped
1 cup KEN DAVIS BAR-B-Q-SAUCE
1 can (15 ounces) diced tomatoes
1 cup canned pinto beans
1/2 cup golden raisins
Hot cooked rice

Cook and stir beef, onion, and peppers in large skillet over medium heat until beef is brown and onion is tender, about 10 minutes. Stir in remaining ingredients. Reduce heat to low. Cover and cook, stirring occasionally, until hot, about 5 minutes. Serve over rice.

4 servings

RED BELL PEPPER-SAUSAGE LOAF

1/4 cup butter or margarine, melted
1 clove garlic, minced
1 long loaf French bread, cut in half lengthwise
6 Italian sausages (about 1 1/2 pounds total)
2 large red bell peppers, seeded and cut into 1 1/2-inch strips
6 ounces provolone cheese, sliced
1 cup KEN DAVIS BAR-B-Q-SAUCE

Prepare grill for medium heat. Stir garlic into melted butter. Brush over cut sides of bread. On a metal skewer 12 to 15 inches long, thread sausages alternately with bell pepper strips, running skewer though end of each sausage and pepper strip. Add another skewer parallel to the first, running skewer though opposite end of each sausage and pepper strip.

Grill, turning once, until sausages are well browned and no longer pink in center, 18 to 20 minutes; brush with KEN DAVIS BAR-B-Q-SAUCE. About 2 minutes before sausages are done, arrange bread halves, cut side down, on grate. Grill until lightly toasted; spread each half with about 2 tablespoons KEN DAVIS BAR-B-Q-SAUCE.

Overlap cheese slices on bottom half of bread. Lay sausage and pepper skewers on cheese. Drizzle with remaining KEN DAVIS BAR-B-Q-SAUCE. Set top half of bread over skewer and, holding firmly in place, pull out skewers. Cut loaf into 6 portions.

6 servings

QUICK CASSOULET

2 boneless skinless chicken breast halves, cut into 1-inch pieces
1 medium onion, sliced
1/2 pound Polish sausage links, cut into 1-inch pieces
1 can (16 ounces) great northern beans, rinsed and drained
1 can (16 ounces) red kidney beans, rinsed and drained
1 can (15 ounces) diced tomatoes
1 cup KEN DAVIS BAR-B-Q-SAUCE

Spray a 12-inch skillet with nonstick cooking spray; heat over medium-high heat. Cook chicken and onion 5 to 10minutes until chicken is brown and onion is tender. Stir in remaining ingredients. Cook uncovered over medium-low heat 15 to 20 minutes, stirring occasionally, until chicken is no longer pink in center.

4 servings

SEAFOOD COCKTAIL SAUCE

Mix ¾ cup KEN DAVIS Bold 'N Spicy BAR-B-Q-SAUCE, 1 tablespoon horseradish and 1 tablespoon lemon juice. Chill.

SMOKEY MARY

Mix jigger vodka, 3 ounces Bloody Mary mix and 1 tablespoon KEN DAVIS Bold 'N Spicy BAR-B-Q-SAUCE in a tall glass. Add ice; garnish with a jalapeno-stuffed olive.

SAUSAGES, APPLES AND ONIONS

1/3 cup KEN DAVIS BAR-B-Q-SAUCE
1/3 cup maple syrup
1 package (12 ounces) pork or turkey sausage links
2 large apples, pared, cored and sliced
1 large sweet onion, sliced

Mix KEN DAVIS BAR-B-Q-SAUCE and maple syrup. Set aside. In large skillet over medium-low heat, cook sausages, turning frequently, until brown, about 15 minutes. Drain, reserving about 1 tablespoon of fat in the skillet. Return sausages to skillet. Add apples and onion; stir in barbecue sauce mixture. Cover and cook, stirring occasionally, until apples are tender.

6 Servings

SAUCY GARLIC NEW POTATOES

1 1/2 pounds small new potatoes, scrubbed 1/2 cup KEN DAVIS BAR-B-Q-SAUCE 3 cloves garlic, finely chopped 1/4 cup water 1/4 cup snipped parsley

Arrange potatoes on a large piece of aluminum foil; sprinkle with salt and pepper. In small bowl mix KEN DAVIS BAR-B-Q-SAUCE, garlic and water. Pour over potatoes. Seal foil well and grill directly over medium-hot coals about 30 minutes until potatoes are tender, turning once. Sprinkle each serving with parsley. 6 Servings

GREEN CHILE TOPPING

2 tablespoons minced onion
2 cloves garlic, minced
3 tablespoons olive oil
2 cans (4 ounces) diced green chilies
1/2 cup KEN DAVIS BAR-B-Q-SAUCE

In a medium heavy skillet, cook and stir onion and garlic in olive oil over medium-low heat until tender, stirring occasionally. Stir in chilies and KEN DAVIS BAR-B-Q-SAUCE. Heat to boiling. Reduce heat and simmer 5 minutes. Serve on burgers or steaks.

BARBECUE BUTTER

1/2 cup butter or margarine, softened
2 tablespoons KEN DAVIS BAR-B-Q-SAUCE
1 clove garlic, finely chopped
1 teaspoon minced parsley

Mix all ingredients in small bowl. Store tightly covered. Serve on steak, vegetables, or potatoes; spread on bread.

ITALIAN BARBECUE BEANS

3 Italian sausages
1 cup chopped green bell pepper
1 medium onion, chopped (about 1 cup)
1 cup orange juice
2 cups KEN DAVIS BAR-B-Q-SAUCE
3 cans (15 ounces each) navy, black and/or pinto beans

Cook sausages in Dutch oven over high heat, turning frequently, until brown. Reduce heat; cover and simmer until done, about 15 minutes. Thinly slice sausages and return them to the pot. Add green pepper and onion. Cook and stir over medium heat until onion is tender. Drain off fat. Stir in remaining ingredients. Heat to boiling. Reduce heat; cover and simmer until thick and bubbly, 30 to 40 minutes.

FRIED CORN

3 slices bacon, cut into 1-inch pieces
1 small red bell pepper, seeded and chopped
1 small green bell pepper, seeded and chopped
4 green onions, thinly sliced
2 cups corn kernels
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup KEN DAVIS BAR-B-Q-SAUCE

In a large skillet, cook bacon until crisp. Stir in peppers and onion; cook and stir until tender. Stir in corn, salt, pepper and KEN DAVIS BAR-B-Q-SAUCE. Cover and cook over low heat 5 minutes.

4 Servings

Vegetarian Fried Corn: Omit bacon. Cook peppers and onions in 2 tablespoons margarine.

MANGO BEEF FAJITAS

1/2 cup KEN DAVIS BAR-B-Q-SAUCE
1/4 cup sour cream
1/4 cup chopped cilantro
1 pound beef for stir fry
1 tablespoon chili powder
1 tablespoon vegetable oil
1 medium onion, thinly sliced
1 small red bell pepper, seeded and sliced
1 medium fresh mango, chopped
4 large flour tortillas, warmed

Mix 1/4 cup KEN DAVIS BAR-B-Q-SAUCE with the sour cream and cilantro; cover and refrigerate several hours. Toss beef with chili powder. Heat oil in large skillet over medium-high heat. Cook and stir beef, onion and red pepper in oil about 5 minutes. Stir in 1/4 cup KEN DAVIS BAR-B-Q-SAUCE and the mango. Divide pork mixture evenly among 4 warm tortillas; top each with a dollop of the sour cream mixture. Roll up to serve.

4 Servings
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