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.

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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

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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...

 

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Barbeque Dosa

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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

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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

Incredible Asperagus & Cheddar Stuffed Chicken

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     We hope you've been looking forward to this posting all week after we shared a little foreshadow on Monday as to our recipe pick of the week.

     Today's recipe, an asparagus stuffed chicken breast, is a great staple to any meal and can add that "wow factor" without the complexity many beginner cooks associate with home dining. Not all special nights have to incorporate food or dishes that take two hours to prepare, and from start to finish, you can have a complete hot meal in under 25 minutes - half of that being passive. We recommend sides of sprouts & carrots as pictured or our go-to: homemade fries.

 

Ingredients

2 boneless skinless chicken breasts (about 1 lb)

1 tsp. Penzey’s Cajun Seasoning

1/4 tsp. garlic powder

4 slices sharp cheddar

4 teaspoons lemon juice

1 bundle asparagus - wood ends removed

2 tbsp. Extra-virgin olive oil

Pinch of cilantro leaves

1/2 Cup Classic Triple Crown BBQ Sauce

Bacon*

 

Directions

Prep Time: 5 min

Cook time 5 min

Bake time 10-15 min

Total Time: 20-25 min

 

  1. Preheat oven to 400°
  2. Turn on stove top and place pan with oil on low heat – this is for cooking the chicken
  3. In a medium sized bowl, mix asparagus with 1 tablespoon olive oil
  4. Place chicken breasts on cutting board; Slit a pocket into each chicken breast (For simplicity, feel free to slit the chicken breast in ½ - leaving it attached so you can still fill later)
  5. Add chicken to the stove top pan and cook until golden on bottom, about 5 minutes. Flip chicken and cook until second side is golden, about 5 minutes more. If you slit the chicken breast in 1/2, you can open up the chicken breast and cook the middle as well
  6. Remove chicken from stove top and stuff each with sharp cheddar and asparagus. Secure with toothpicks if needed 
  7. Transfer skillet to oven and bake until chicken is cooked through, 10 to 15 minutes more. 
  8. While baking mix lemon juice, garlic powder and seasoning,
  9. Remove chicken from oven and check that it has been cook thoroughly
  10. Spread lemon mix evenly over chicken breasts
  11. Top with cilantro
  12. Drizzle classic Triple Crown Sauce on top for a sweet touch

*Feeling ambitious? Try adding bacon to the recipe – We recommend using a separate pan and cooking the bacon in the oven for 10 minutes while the chicken is prepped to bake. Once the chicken is ready to be moved to the oven, remove the bacon and put on top of the chicken before then inserting the breasts into the oven.

 

Triple Crown BBQ Cauliflower 'Wings' - Vegan!

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Ingredients

1 cup soy milk
1 cup flour
2 tsp. garlic powder
1-2 head of cauliflower, chopped into pieces
1 cup Triple Crown Classic Sauce (Cayenne if you like a little heat)
1 Tbsp. vegetable oil

Steps

  • Preheat the oven to 450°F.
  • Mix soy milk, flour, and garlic powder in a large bowl and stir until completely combined
  • Cover the cauliflower pieces with the flour mixture and place in baking dish. Bake for 18 minutes.
  • While the cauliflower is baking, combine your Triple Crown BBQ sauce and olive oil in a mixing bowl
  • Pour the BBQ mixture over the baked cauliflower and continue baking for an additional 5 to 8 minutes.
  • Serve alongside vegan blue cheese or ranch dressing and celery sticks.

VEGAN PULLED BBQ JACKFRUIT

Today's recipe feature, the jackfruit, is the LARGEST tree fruit in the world with some weighing in at over 80lbs. This traditionally Asian fruit, most notably grown in India, Bangladesh, and Thiland, has developed a small taking in Brazil in its move to the Americas.

Total cook time: 30 Minutes

    Ingredients

    • 35 ounces of Jackfruit, canned – Organic Forest sell and organic jackfruit: in water
    • ½ - ¾ Cups of Triple Crown Classic BBQ Sauce
    • 1 Avocado - Sliced
    • Pinches of your favorite spices
    • 2 Tbsp Olive Oil

    FOR SERVING

    • Serve alongside a plate of spiced potatoes
    • Add buns for a great BBQ sandwhich
    • Wine Pairing: Chambourcin – Elmaro Vineyard – Trempealeau, WI

    Instructions

    1. Remove Jackfruit from cans – rinse and dry
    2. Cut of core of the fruit if not previously removed
    3. Place jackfruit in bowl while warming oil
    4. Heat large pan on low-med – add the oil and warm
    5. Add jackfruit to the warm oil, and season with your favorite spices // stir jackfruit every 3 minutes to prevent burning
    6. Add Triple Crown BBQ classic sauce while still cooking – heat the dish for two additional minutes
    7. While cooking, slice avocado into strips // these will be added to the top of the sandwhich
    8. Once fully cooked, remove from heat and plate // place avocado slices on top of the jackfruit
    9. Leftover BBQ jackfruit remains good for ~3 days

    Asian Zing Black Garlic Salad: Vegan!

    Yield: 4 smaller servings

    Prep Time: 10 minutes

    Cook Time: 8 minutes

    Total Time: 15 minutes

     

    Ingredients:

    • 2-3 tablespoon olive oil
    • 12oz Tofu
    • Sea salt and ground black pepper, to taste
    • 6 cups chopped romaine lettuce
    • 1 Tomato, diced
    • 3/4 cup canned black beans // drained
    • 1/4 cup diced red onion
    • 3/4 cup shredded alternative cheese
    • 1/4 cup Asian Vinaigrette dressing
    • 1/4 cup Triple Crown BBQ sauce - Classic sauce w/ ground garlic until the BG hits shelves!
    • 1/4 cup tortilla strips

    Directions:

    1. Heat olive oil in a medium skillet over medium high heat.
    2. Season tofu with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
    3. To assemble the salad, place romaine lettuce in a large bowl; top with chicken, tomato, corn, beans, onion and cheeses. Pour Asian dressing and Triple Crown BBQ sauce on top of the salad and gently toss to combine.
    4. Serve immediately, topped with tortilla strips.

    Hasselback Sweet Potatoes with Butternut Squasage

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    Hasselback Potatoes are easy to make, have a beautiful presentation, and are the star of any meal - breakfast, lunch, or dinner. This recipe is versatile, as you can use regular potatoes, or swap out the Butternut Squasage for our Maple Sage or All American Breakfast Sausages. 


    INGREDIENTS:

    Original Triple Crown BBQ Sauce
    1 log of Butternut Squasage
    2 large sweet potatoes
    Oil of choice, or vegetable broth
    Spices of choice (examples: minced garlic, thyme/rosemary/sage, ground black pepper)

    DIRECTIONS:
    Set a thicker cutting board on top of another cutting board, then place sweet potatoes on the lower cutting board, butting up to the thicker board. Slice sweet potatoes in thin sections (1/8 - 1/4 inch); the thicker board will stop your knife from cutting all the way through the potatoes.

    Mix spices into the oil, then liberally brush over the top of the potatoes. 

    Bake at 425 for 45 minutes (you may need less time if you made very thin slices).

    During this time, slice sausage* into thin medallions. You may want to cut off a little of the bottom of each medallion to make a flat surface to make placement into the potatoes easier. Set aside.

    Remove potatoes from oven, then use a fork to gently separate the sections (do your best not to break pieces off!). Slide the sausage medallions between the sections of potato and brush with oil. Cover with foil and bake for another 15 minutes until potatoes are cooked through.

    Remove from oven, place in serving dish, and drizzle Triple Crown Sauce on top! Season with top spices.

    Special thank you to The Herbivorous Butcher: we absolutely LOVE what Aubry and Kale are doing here in Minneapolis, we highly recommend that you try them out.

    See their full menu and complete vegan meat offerings here: https://www.theherbivorousbutcher.com