Ocala Style Jun'13

Page 45

Q e inspired B B or ar make RD

BRUNSWICK STEW Smoked chicken and its other grilled counterparts may get all the attention, but a steamy bowl of Brunswick stew is also a BBQ staple and is a great option for leftovers. Here’s a recipe from The Nifty Cupcake’s Annie Patz, a gal in Jacksonville who puts her culinary school skills to work blogging about sweet treats and savory dishes.


Marvelous Meat and Macaroni

BLACKENED CHICKEN MAC AND CHEESE The slogan on the blog Girl Carnivore reads, “Because boys aren’t the only ones who like to play with their meat.” Kita Roberts has a passion for cooking over dancing flames with wood smoker in hand and seasonings and rubs at the ready. But this carnivore is also head over heels in love with melted cheese. Here, Kita combines BBQ favorites into a sublime dish that makes meat and macaroni a match made in heaven. SERVES 4 ¼ pounds bacon, cut into ¼-inch cubes


tablespoons butter


tablespoons flour


tablespoons butter, melted

½ cup heavy cream


cup blackening seasoning

½ cup milk


pound chicken, sliced thin and trimmed



pound pasta

ounces sharp cheddar

½ cup frozen peas Scallions, sliced thin

Cook bacon in skillet until crispy. Drain on paper towel. Heat griddle or skillet over high heat until smoking. (Flat cast iron griddle and outdoor grill recommended as cooking will get smoky!) Coat chicken in melted butter; then cover with seasoning. When griddle surface is smoking, turn on fan with ventilation and add chicken. Cook 5-7 minutes, turning chicken as needed until all sides are blackened and chicken is cooked through. Remove from griddle, and cover. In a large pot, cook pasta according to instructions. Drain, and set aside. In a medium saucepan over medium heat, melt 2 tablespoons butter and whisk in flour. Cook 1 minute. Slowly whisk in cream and milk. Add cheese, and stir until melted through. Toss cheese sauce over pasta. Add peas and bacon. Place heaping portions of mac’n’cheese on plate. Top with chicken and scallions. For more recipes by Kita, visit girlcarnivore.com.

Photo by Kita Roberts

ou thern BB cipes. n a r e aft wn sou ggers’ re your ong these blo owi by foll

SERVES 4-5 1 tablespoon olive oil


cup corn, fresh, canned or frozen


ounces sausage links, cut into ½-inch pieces


tablespoons Worcestershire sauce


teaspoons prepared mustard


yellow onion, finely chopped


teaspoon light brown sugar


celery, minced

½ teaspoon ground allspice


large white potato, diced

½ teaspoon Tabasco sauce


garlic cloves, minced

1½ teaspoons grated fresh ginger 15 ounces fresh diced tomatoes 1

½ teaspoon liquid smoke

3½ cups vegetable stock OR water cup lima beans, fresh, canned or frozen

Heat oil in large saucepan over medium heat. Add “sausage” links, and cook until browned, about 5 minutes, stirring occasionally. Remove sausage from pot, and set aside. Reheat oil in saucepan; add onion, celery, potato, garlic and ginger. Add 1/4 cup of stock or water, cover and cook until softened, about 5 minutes, stirring occasionally. Remove lid, add remaining stock or water and stir in tomatoes, corn, lima beans, Worcestershire sauce or tamari, mustard, sugar, allspice, Tabasco and salt and pepper to taste, and bring to a boil. Reduce heat to low, and simmer, uncovered, until vegetables are tender, about 45-50 minutes, stirring occasionally. During last 10 minutes of cooking time, add reserved “sausage,” vegetarian burger crumbles and liquid smoke. See more by Annie at the-nifty-cupcake.blogspot.com.

“It’s Ridiculously Easy”

EASY CROCK POT BBQ PULLED PORK Jen Nikolaus’s boys—meaning her husband and four sons!—approved of this pulled pork recipe. “My boys were in heaven!” writes Jen on her blog Yummy Healthy Easy. Served on a soft bun, this BBQ pulled pork is simply satisfying and mouthwatering good! SERVES 4 TO 6 1 onion, thinly sliced 1

(3 to 4-lb) boneless pork loin Seasoned salt (Jen uses Lawdry’s) Pepper

5. You feel… So hungry at this point, you’d order appetizers, an entrée and peach cobbler. >> Feed your hunger at SHANE’S. OK enough to explore outside Ocala. >> Go to No. 6.

6. You tend to… 7. You see a gator you… See the forest for the trees. >> Head into BACKWOODS for some chow.

Don your orange and blue. >> Time to tailgate at ADAM’S RIB CO.!

See the forest… time to scoot. >> Go to the No. 7.

“No gator is gonna eat my baby back ribs!” >> Feast on OAKWOOD’s award-winning entrées.

Salt and pepper, to taste 12 ounces frozen vegetarian veggie crumbles OR textured vegetable protein


can (12 ounces) diet soda OR regular

½ bottle (1 cup) barbecue sauce (Jen loves Sweet Baby Ray’s)

Spray slow cooker lightly with cooking spray. Put sliced onions on bottom. Rinse pork loin, and pat lightly with paper towels. Coat with a layer of salt and some pepper. Place on top of onions. In a medium-sized bowl, mix barbecue sauce and soda. Pour the fizzy concoction on top of seasoned pork loin in crock pot. Cover crock pot, and cook on low for 7-8 hours. When meat is tender enough, carefully take pork out of slow cooker and place on plate. Shred meat up using two forks. Place meat back inside crock pot; stir to combine. Let cook for 30 minutes. Serve on buns. For more easy—and yummy—ideas visit yummyhealthyeasy.com.

ocalastyle.com JUN’13


Photo by Jen Nikolaus

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Photo by Annie Patz

Something to Stew About

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