BBQ Cornbread

When Patrick and I hosted family the Thursday evening before the wedding weekend we ordered lots of bbq -- chicken & pork! We did this because a) we weren't sure what folks would want and b) knew we could freeze the surplus! And freeze the surplus we did!

We mixed the chicken and pork bbq together and stashed it in the freezer for a quick meal down the road that would remind us of that special evening. To make the bbq extra special in honor of the evening we made inverted bbq cornbread! We tried a new potato salad that is now our favorite way to make it. Read on for the details! 

BBQ spread: potato salad, baked beans, coleslaw, and inverted BBQ cornbread.
Inverted BBQ Cornbread
   I started by warming my bbq in a saucepan with some extra bbq sauce. Once warmed I set aside.
   I used a Jiffy box of cornbread muffins (made according to package directions). In a medium skillet over medium-high heat I poured in the Jiffy mix then scattered the bbq over top of the cornbread. Then I moved the skillet to a preheated 400F oven for 10-15 minutes until the cornbread was set.


Ina Garten's Potato Salad from FoodNetwork.com
     Total time: 30 min | Prep 10 min | Cook 15 min | Serves 6 to 8
Ingredients
3 pounds small white potatoes
Kosher salt
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill (instead of fresh dill I use dill pickle juice, noted below)
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion
   I halved everything and used Yukon gold potatoes (what I hand in the pantry)
Directions
   Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
   Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill (I added dill pickle juice), 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
   When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
   I also boil the potatoes already diced 1-inch cubes.


To makes things come together easy I used canned baked beans and prepared coleslaw from the grocery store. This meal is especially tasty when everything is all served together in a bowl! Patrick probably wouldn't agree with that though...

2 comments:

  1. I agree with Patrick - I would want all this good sounding food on a plate, not all in a bowl!

    ReplyDelete