OCTOBER

OCTOBER

March 3, 2011

A Mouthwatering Texas Steakhouse Menu!

Fire up the grill! Texas visitors are on their way and their choice welcoming dinner is barbecue! Hold up buckaroos......have you seen outside our windows lately? It seems a little bit impossible to smoke a brisket on this Maine barbecue grill right now!


 But not to worry, lil' darlin's....Estelle's will not let zero degree weather, snow and ice deter her from whipping up your hearts desire....Steakhouse Style!
 Your tastebuds are going to thank you for each savory bite of this menu!
We have prepared the sunporch for Texas style dining!



First up is a signature dish for our BBQ ribs....even using our own Maine blueberries!


Estelle's Blueberry Chipotle BBQ Ribs
2.5 lbs of blueberries
8 (7 ounce) cans of chipotle peppers
2 cups honey
2 quarts of your favorite BBQ sauce
1 T. ginger powder


Puree chipotles and blueberries. Combine all ingredients and slather on the ribs. Cover baking dish in foil and slow roast in oven @ 250 degrees F. for eight hours.











Estelle's Grilled Veggie Salad
4 tablespoons olive oil, divided
3 tablespoons honey
2 tablespoons balsamic vinegar
1 teaspoon salt
1/2 teaspoon pepper
3 large yellow squash
3 large zucchini
2 medium-size green bell peppers
2 medium-size red bell peppers
2 medium-size orange bell peppers
2 medium-size yellow bell peppers
1 pound fresh green beans


Stir together 1 tablespoon oil, honey, and next 3 ingredients until blended. Set aside.
Slice squash and zucchini; cut bell peppers into 1-inch pieces, and trim green beans. Toss squash, zucchini, and bell pepper with 2 tablespoons oil. Toss green beans with remaining 1 tablespoon oil.
Grill squash, zucchini, and bell pepper in a grill wok, covered with grill lid, over medium-high heat (350° to 400°), stirring occasionally, 5 to 7 minutes or until vegetables are tender. Remove from wok.
Grill green beans in grill wok, covered with grill lid, over medium-high heat, stirring occasionally, 5 to 7 minutes or until tender. Toss vegetables with honey mixture; cover and chill 8 hours.

Southwestern Cream Corn
1 poblano pepper
3 strips of bacon, finely diced
1 red bell pepper, finely diced
1 medium onion, finely diced
1 (16 ounce) package frozen whole kernel corn, thawed
12 ounce cream cheese, cubed
1 cup half and half
2 T. barbecue dry rub seasoning blend

Preheat oven to 500 degrees F. Bake pepper on foil-lined baking sheet for 20 minutes or until skin looks blistered. Place pepper in a plastic freezer bag, seal and let stand for 10 minutes to loosen skin. Peel pepper, remove and discard seeds. Dice pepper. Cook bacon in large skillet over medium heat, 5-6 minutes until crisp. Add red pepper and onion to bacon and drippings. Cook stirring often, 4 minutes over medium heat. Stir in corn and poblano. Stir occasionally, 3 minutes. Add cream cheese, stirring until cheese melts. Stir in half- and- half, along with seasoning blend. Stir for 10-15 minutes until thickened. Ready to serve! This is a bite of heaven!

"Some folks look at me and see a certain swagger,
which in Texas is called "walking."
George W. Bush







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