Grilled Zucchini

stock-photo-food-fruit-pineapple-summer-chicken-meal-grill-peach-vegetables-0d960ca1-6a56-4f3e-b585-b8b2c01e025e.jpg

Looking for a side for your afternoon on the grill? Look no further than an the oft overlooked zucchini. We encourage experimenting with your spice drawer to craft the perfect zucchini.

Ingredients:
Olive Oil
Zucchini
Grill seasoning / salt

  1. Preheat grill for medium heat (400f) and lightly oil the grill grate.
  2. Cut zucchini into thirds (vertically)
  3. Before placing on grill, oil and season zucchini
  4. Grill zucchinis on preheated grill until tender, 3 or 4 minutes per side.

*if you have a cast iron pan or foil, zucchini can be diced in bite sized pieces or skewered as show above

Triple Crown BBQ Salmon Fillets

photo-1509402308-817902776267.jpg

Ingredients:

  • Two pounds salmon <--- Costal seafoods MN
  • Seasoning (Make your own! Ingredients below)
  • Sea Salt
  • Pepper
  • 1/4 cup Triple Crown Classic barbecue sauce
  • Two tablespoons olive oil
  • 1/2 Lemon

Seasoning Ingredients:

  • 1/2 tablespoon dried bay leaves, ground
  • 1 tablespoon celery salt
  • 1 1/2 teaspoon dry mustard
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon white pepper
  • 1 teaspoon red pepper flakes, crushed
  • Pinch of nutmeg
  • Pinch of cinnamon
  • Pinch of cloves
  • Pinch of allspice

Recipe Steps:

1. Turn on oven to 300 degrees

2. Mix all seasoning ingredients in small mixing bowl

3. If not pre-cut, cut salmon into serving size pieces

4. To preference, season with salt, pepper, and seasoning mix

5. Turn on stove top and heat oil in stove top pan until simmering

6. Place salmon in oil (skin side down) and let cook for 2-3 minutes

7. Flip salmon and let cook for 2-3 more minutes

8. If cooked in a cast-iron pan, place the pan directly into the oven. If not, place salmon on a baking sheet and place in oven for ~9 minutes

9. Remove from oven and turn oven to high broil

10. Cover the salmon in BBQ sauce

11. Replace in oven and broil on high for 1-2 more minutes

Serve with lemon

Smoked Corn on the Cob ft Holy Smokes BBQ

photo-1511709337289-3facc9c960a6.jpg

 

Today's recipe is a feature from our friends over at Holy Smokes BBQ. They are a Kansas City Style BBQ team from South Dakota and our featured team! They just competed at the SD BBQ Championship and have a number of stops lined up. See their full schedule on their page:

https://www.facebook.com/HolySmokesTeam/

 

Prepare corn by gently pulling back the husks on each ear. Remove the silk but not the husks.

Place the ears in a large pan and fill with water to cover corn. Let soak for several hours.

Remove corn from water. Brush each ear with olive oil and coat with Salt & pepper to taste. Pull husks back over corn.

Place corn with husks in 225 degree smoker for about 1 ½ hours. Suggested wood for smoking: Hickory or mesquite

Serve with or without husks. Remove husks to eat.

Sloppy Leo

Soy Tempeh.PNG

We've teamed up with AmyLeo of Vegan affairs to bring you not one but two recipes this week! AmyLeo, founder of Vegan Affairs, is a local Vegan Cooking Instructor who loves to promote locally made vegan products. She has been demoing for Triple Crown for the past few years and is happy to have created another simply-delicious, easy-to-make recipe using one of Triple Crown's newest products, the Black Garlic sauce, in all new Black Bean Tempeh recipe.

-------------------------------------------------------------------------------------------------------------------

Vegan Affairs Recipe 1/2:

Makes 2 scant cups

Talk about comfort food. This crazy easy recipe is crazy delicous and is really not that sloppy after all. A compassionate take on the original Sloppy Joe, Sloppy Leo is the name sake of, well, me – a huge fan of the best tempeh ever. The taste and texture of the tempeh is splendidly paired with some of the best BBQ sauce you will ever taste. Locally produced, all plant-based and scrumscios…could you possibly ask for more?

8 oz Tempeh Tantrum tempeh*, grated

7 oz Triple Crown BBQ Sauce, Classic*

¾ c diced white onion

1 large clove garlic, minced

2 T low-flavor oil

 

Heat the oil in skillet and sauté onion and garlic just until they become translucent. Add the tempeh and cook until it just starts to brown. Add sauce and heat just until hot enough to eat. 

Serve on your favorite bread, open faced or close. It is also great over raw zucchini noodles, rice or any other grain pilaf of your choice.

Black Garlic – Black Bean BBQ Tempeh

Black on Black BBQ Tempeh
Serves 3-4
Quick, simple and so easy to enjoy! Triple Crown BBQ Sauce and Tempeh Tantrum have join up once again with Vegan Affairs for a Protein-Packed, Rich & Delish BBQ Tempeh recipe. No need for added oil, simply sauté onion, garlic and ginger in this Black Garlic BBQ Sauce…add chunks of Black Bean Tempeh, simmer and you are set to go.

Ingredients:
3 T diced onion
1 large clove garlic, minced
½ t minced, fresh ginger
8 oz Tempeh Tantrum Black Bean Tempeh
½ c + 3 T Triple Crown Black Garlic BBQ Sauce
¼ c filtered or spring water

Instructions:
Cut Tempeh Tantrum Black Bean Tempeh into 64 pieces. To do this, cut block of tempeh into 8 (long) strips. Then, while securing the tempeh in place with other hand, cut into another 8 (width wise) strips. You will now have 64 pieces.
Lightly heat (preferably cast iron) skillet. Add 3 T Triple Crown Black Garlic BBQ Sauce, onion, garlic and ginger. Cover and sauté until root vegetables become softened. Add tempeh, stir well, add a bit more water or BBQ sauce if need, cover and sauté for 5 minutes. Add remaining BBQ Sauce, stir until well blended, cover and simmer for 10 minutes, stirring occasionally to prevent things from sticking to the skillet.
Serving Suggestion:
✓ In tortilla wraps with plenty of shredded lettuce Over a baked potato; sweet, red, yellow, etc.
✓ Over rice
✓ Generously top your green salad with it
✓ “Bun it up” to make a hearty sandwich
✓ Get creative and make up your own version of this Black on Black BBQ Tempeh

The Vegan Pantry
Where Taste Meets Grace!

AmyLeo Barankovich
612-722-3370
AmyLeo@VeganAffairsMN.com

BBQ Burrito Bowl ft. Squash

Thank you to everyone that visited the Art-A-Whirl event last weekend. We had a great time talking with all of the visitors that stopped by and meeting some new friends. This is one of our favorite events of the year because we can come together with other Minneapolis local makers and artists. Our next event stop will be the Stone Arch Bridge Festival June 16th and 17th.

This week's recipe features a food, in our opinion, that is highly underrated: the squash.

butternut-squash-food-fresh-53458-1.jpg

 

Ingredients:

 One spaghetti squash (Shown above is the butternut squash)

Two tbl spoons olive oil

Sea Salt

Two cloves garlic (Be adventurous and try it with Black Garlic North America black garlic!)

1/2 pound ground beef or chicken

One can of black beans

One can of corn

1-1.5 cup of cheese (We enjoy sharp cheddar or mix a few types)

3/4 cup of Classic Triple Crown BBQ Sauce

Optional:

1/2 Onion - Diced

Black Pepper

Cilantro

 

Instructions:

1. Pre-heat oven to 400 degrees f

2. Cut squash in 1/2 and coat inside with oil and modest amount of salt

3. After pre-heating, place squash on a baking sheet and bake for ~40 minutes. The inside of the squash should be tender and easy to peal

4. While the squash is cooking (about 1/2 through), begin filling mixture

5. Cook the beef/chicken and after cooked through, add other ingredients to the skillet except the cheese

6. After the squash is cooked, add the mixture to the "bowl" of the squash. Top your dinner bowls with cheese and replace in the oven until the cheese is melted

 

 

Bourbon Barbeque Pulled Pork

pulled pork.PNG

What you need:

14 oz Chicken Broth

~3lb Pork Roast

One Bottle of Triple Crown BBQ Hickory Bourbon Sauce

Optional:

Two garlic cloves

1/4 Cup Lemon Juice

1/2 Onion

 

Talk about an easy dinner; this recipe is as simple as they come.

Step one: Place your pork roast in the crock pot and add chicken broth. If you are adding other ingredients ie garlic/onion, make a bed on the bottom of the crock pot before you add in the roast and chicken broth

Step two: Let cook for five hour. We recommend flipping the roast periodically

Step three: Drain chicken broth from crock pot and add BBQ sauce. By now, your roast should be tender and easy to pull apart. Pull the pork and mix the sauce around in the meat. Replace on the heat and let the hickory sauce warm.

That's it!

Triple Crown BBQ Pizza Extravaganza 🍕¯\_(ツ)_/¯🍕

Before we dive into today's edition of the Friday recipe series, let us send a big thank you to Nicholas of Eden Prairie. To see all of his pizza creations and for all his favorite local food choices follow him on twitter at @nicholaskolnik

Now. Let’s get ridiculously pizza controversial and go to a place where red sauce isn’t required, and dill pickles are an amazing topping.

First, you’re going to need crust. If you want an authentic experience, leave the pre-packaged options on the shelf. You can do it, really. If you need a visual beyond the instructions below check out how Pizzeria Bianco makes theirs featuring Aziz Ansari. Note: they use a recipe leaving the dough overnight, either dough recipe works.

 


Pizza 1: Barbecue Double Cheeseburger Pizza

Ingredients:

  • 2 & 1/4 teaspoons yeast
  • 1 & 1/3 cups warm water - water over 120 degrees will kill your yeast
  • 3 & 1/2 cups unbleached all-purpose flour - proteins in unbleached flour react better with yeast
  • 2 & 1/2 Tablespoons olive oil
  • 3/4 teaspoon salt

Steps:

  1. Pre-heat oven to 200 degrees f
  2. In a large bowl (Oven safe) proof the yeast - this means to check to make sure the yeast is active. To do this, mix your yeast and warm water and let sit for five minutes. If your yeast does not become foamy then your yeast is dead and you need new yeast. If active, add in flour, olive oil, and salt.
  3. Mix the ingredient in the bowl, should take a minute or two
  4. Remove the dough from the bowl and knead on a board for 5-10 minutes. The dough should become smooth and stretchy
  5. Roll the dough into a condensed ball and place back into the bowl
  6. Apply light coating of olive oil on the dough
  7. Cover the dough in plastic wrap
  8. Place bowl with the dough in the oven leaving the door to the oven ajar once you put the dough in the oven, turn the oven off
  9. After 20 - 30 minutes, shut the oven door trapping the remaining warm air with the dough - this process allows the dough to rise
  10. Leave the dough in the shut oven for around 2 hour
  11. Take dough out of the oven and when cooled, knead once more removing the air trapped in the dough
  12. Pre-heat oven to 450 degrees f
  13. Stretch out dough on very lightly floured baking sheet
  14. Curl edges of the dough to create a lip
  15. Add ingredients
  16. Cook 10-15 minutes depending on dough thickness

 

Toppings:

-Triple Crown Organic BBQ Sauce - Classic

-Ground Beef (seasoned + browned)

-Diced White Onion

-8 oz. Cheese (50/50 cheddar + mozzarella)

-Dill Pickle Slices

 

Notes from our friend Nick:

  • Layer seasoned ground beef above and below the cheese for the double cheeseburger effect. I’m a big fan of Kowalski’s Markets’ Northwoods grill seasoning for this recipe, which is convenient because Kowalski’s also carries Triple Crown BBQ sauces!
     
  • Substitute red onion for white onion if so desired. Either way, the onions and the pickles provide a nice counterbalance to the richness of the rest of the toppings

Pizza 2: Spicy Barbeque Chicken Pizza

 

Steps:

  1. Pre-heat oven to 200 degrees f
  2. In a large bowl (Oven safe) proof the yeast - this means to check to make sure the yeast is active. To do this, mix your yeast and warm water and let sit for five minutes. If your yeast does not become foamy then your yeast is dead and you need new yeast. If active, add in flour, olive oil, and salt.
  3. Mix the ingredient in the bowl, should take a minute or two
  4. Remove the dough from the bowl and knead on a board for 5-10 minutes. The dough should become smooth and stretchy
  5. Roll the dough into a condensed ball and place back into the bowl
  6. Apply light coating of olive oil on the dough
  7. Cover the dough in plastic wrap
  8. Place bowl with the dough in the oven leaving the door to the oven ajar once you put the dough in the oven, turn the oven off
  9. After 20 - 30 minutes, shut the oven door trapping the remaining warm air with the dough - this process allows the dough to rise
  10. Leave the dough in the shut oven for around 2 hour
  11. Take dough out of the oven and when cooled, knead once more removing the air trapped in the dough
  12. Pre-heat oven to 450 degrees f
  13. Stretch out dough on very lightly floured baking sheet
  14. Curl edges of the dough to create a lip
  15. Add ingredients
  16. Cook 10-15 minutes depending on dough thickness
     

Toppings:

-Triple Crown Organic BBQ Sauce - Cayenne

- 1 Chopped Grilled Chicken Breast

-1/2 Diced Red Onion

-8 oz. Cheese (50/50 pepperjack + mozzarella)

-Fresh Cilantro (add after cooking the pizza)

 

Notes from our friend Nick:

  • My apologies if you’re in the 4-14% of the population to whom cilantro tastes like soap; you’re missing out. Pizza creates many arguments, but one thing I think we can all agree upon is that it shouldn’t taste like soap
     
  • If you want to get artistic, drizzle additional BBQ sauce on top of the pizza after it is out of the oven and before you add the cilantro
     
  • No judgment here if you dip your crust in a side of ranch...

 

qqq.jpg
 
ccb.jpg
 
pa.jpg

Barbeque Dosa

nalini-mehta-dosa-event233-1.jpg

Barbeque Dosa with

Portobello Mushrooms and Spinach


A special thank you to Nalini Mehta and Route to India for sharing this recipe with us. For a deeper immersion in the Indian Culture, classes, and other events, visit their page: 

http://www.routetoindia.com/



Dosa Batter Ingredients

1 cup hulled/split black gram ( white urad dal/lentil)

3 cup long-grain basmati rice

1 tsp. fenugreek seeds

 

Batter Preparation:

1. Rinse rice and lentil thoroughly. Soak separately in water for about four to five hours or overnight. Rinse and soak fenugreek seed separately or with urad dal/lentil as well.

2. Grind lentil and fenugreek seeds together, and rice separately for at least 15- 20 minutes until it becomes a fine paste. Add minimum amount of water. Grinding is key to  dosa batter. Grind rice and dal separately first and then grind both together for another 5 minutes in a food processor. Make sure to give the food processor short breaks so that it does not overheat. If using a Vitamix or a strong blender, blend all ingredients together with 1/2 cup water until ground to a fine paste.

3. Set aside overnight (minimum six hours) for fermentation. Add salt to batter and mix well.

 

Filling Ingredients/Prep

1 cup olive oil
3 tablespoon balsamic oil
1 teaspoon crushed black pepper
½ teaspoon salt
2 cups portobello mushrooms sliced (1/2 inch thick )
                                                                                           1 cup Crown BBQ sauce
2 cups baby spinach or baby arugula
2 cups onions sliced


  • Mix the oil and vinegar with a whisk until well incorporated adding salt and pepper.
  • Clean mushrooms by wiping them with a damp cloth. Cut them into ½ inch thick slices.
  • Marinate mushrooms in half of the oil vinegar mix for 5 minutes and bake at 375 F preheated oven for 10-15 minutes until mushrooms are soft and meaty. Let them cool.
  • Roast the onions after coating it in the remaining vinegar mix for 20 minutes at 400F until onions are caramelized. Keep aside and let it cool.

 

Method

  1. On a hot non stick griddle or in a flat non stick frying pan or griddle, pour a ladle full of the batter onto the center of the pan. Spread, moving quickly from the inside out in a circular motion, making it into a thin crepe.
  2.  Drizzle one tsp of oil on the dosa surface.
  3. Spread a generous smear of BBQ sauce on the dosa and sprinkle the baby spinach leaves to cover the dosa surface.
  4. Place the roasted onions and mushrooms on the dosa.
  5.  Let it cook for 2-3 minutes until the sides of the dosa start to come off the pan and its surface starts to brown slightly. Fold dosa in half and serve hot

BBQ Ribs with Simple Dry Rub

stock-photo-food-chop-ribs-bbq-bayou-luisiana-bbq-ribs-a442d733-6cc5-4af5-aeac-2005164e4dc1.jpg

Servings: 4-6

Total Time: 3.5 hours

 

Ingredients

  • 4 lbs pork ribs
  • 1 tablespoon garlic powder*
  • 1 teaspoon onion powder*
  • 2 cups Triple Crown Classic BBQ sauce

Directions

  1. Pre-heat oven to 275 degrees
  2. Peel off rib membrane
  3. Create rub by mixing onion and garlic powders
  4. Evenly coat ribs with dry rub
  5. Place two layers of foil on bottom of flat cooking tray – place ribs on foil
  6. Place two layers of foil on top of ribs – crimp foil around the sides of the ribs making a “package”
  7. Place on baking tray and leave in oven for 2 hours
  8. Remove tray from oven, peel top foil layer
  9. Flip ribs over to allow for even cooking and apply medium coating of BBQ sauce to both sides
  10. Re-wrap top layer of foil over ribs and replace in oven for another 30mins+ depending on rib thickness
  11. Remove from oven and apply fresh layer of sauce with serving

Notes:

  • Foils wrapped around the ribs prevents the meat from drying out while cooking
  • Baby Back ribs are smaller than spare ribs and require less cook time
  • Meat should be tender and able to be easily removed from rib bones
  • We like to apply the last layer of sauce and replace in oven for 2-3 more minutes to allow the sauce to warm – can also preheat sauce in microwave/stove top over last few minutes of baking

** Add additional spices or quantity for dry rub preference