Georgia Magazine - August 2011 - (Page 26C)

Chef Yann Chupin’s Coca-Cola BBQ Sauce Gaby’s by the Lake, Ritz-Carlton Reynolds Plantation 1 tablespoon vegetable oil 1 sweet onion, peeled and minced 3 cloves garlic, peeled 3/4 teaspoon cayenne pepper 1 teaspoon ground ginger 1 teaspoon ground cumin 1-1/2 (2-liter) bottles Coca-Cola 3 tablespoons plus 1/2 teaspoon Creole mustard  2 tablespoons Worcestershire sauce 13 cup light brown sugar 1/3 cup balsamic vinegar 1/3 cup apple cider vinegar 1/3 cup soy sauce 1/3 cup sweet chili sauce 3-3/4 to 4 cups ketchup Salt and freshly ground black pepper, to taste In a large stock pot, heat the veg- etable oil, and sweat the onions and the garlic together. Add cayenne pepper, ground ginger and ground cumin, and cook for 5 minutes, stirring constantly. Add Coca-Cola and reduce by 3/4. Add Creole mustard, Worcestershire sauce, sugar, balsamic and apple cider vinegars, soy sauce and chili sauce. Reduce mixture by half. Add ketchup, and cook at a low simmer to desired consistency so that sauce will coat a piece of meat. Stir frequently. Adjust seasoning with salt and freshly ground black pepper to taste. Note: At Gaby’s, this barbecue sauce is also used to season the collard greens, which are delicious. Makes 1-1/2 quarts. At Community BBQ, well-trained  chefs with great pedigrees, Dave Roberts and Stuart Baesel, along with their partner Jim Laber, are all devoted to barbecue. The side dishes refl ect their attention to detail as well. Roberts and Baesel did stints in some pretty fancy kitchens in Atlanta before turning their considerable collective culinary acumen to barbecue. This black-eyed pea dish is one of their popular sides at Community BBQ. August 2011 Community BBQ’s Black-Eyed Peas 1 pound dry black-eyed peas 2 quarts cold water 2 tablespoons unsalted butter 1/3 cup bacon, cut into 1/4-inch dice 1/2 cup diced yellow onion 4 tablespoons fi nely chopped garlic, divided 2 teaspoons salt 1 quart water or chicken stock 1 branch fresh rosemary 1-1/2 teaspoons freshly ground black pepper Wash and drain black-eyed peas. Soak in 2 quarts of cold water for 24 hours. Keep peas refrigerated during the soaking. Drain peas in colander. In a heavy-bottomed, 1-gallon stock pot over medium-high heat, melt butter. Add bacon, onion, 2 tablespoons of chopped garlic and salt; gently sweat these until onion is translucent. Add black-eyed peas to pot. Add water or chicken stock and branch of rosemary. Bring liquid to a boil, then reduce heat and let liquid simmer until peas are tender (cooked through, but not mushy). Season to taste with freshly ground black pepper and the remaining 2 tablespoons chopped garlic. Stir to distribute evenly. Remove peas from heat. Remove and discard the sprig of rosemary from peas. Adjust seasoning, keeping in mind the peas will continue to leech salt from bacon until they are chilled. Note: It’s better to under season if you’re not sure. Serve peas immediately or chill them rapidly (below 40 degrees within 4 hours) and refrigerate. Serves 10-12 as a side dish. Brinson’s BBQ Mashed Potato Salad  1 (5-pound) bag russet potatoes Water, to cover potatoes Salt, for boiling water 5-6 peeled cloves fresh garlic, optional (not in Brinson’s original recipe) 1-1/2 cups sweet pickle relish 3 hard-boiled eggs, chopped 3-4 tablespoons mayonnaise-type salad dressing More online at www.georgiamagazine.org Salt and freshly ground pepper, to taste Pinch of sugar, to taste, optional Peel potatoes and cut into halves. In a large stockpot, bring water to a boil, add a tablespoon or two of salt, and drop in potatoes and peeled cloves of garlic. When potatoes are soft, drain water, reserving garlic cloves. Mash potatoes and garlic in a mixer; add relish, boiled eggs and salad dressing. Note: This is a key to the success of this potato salad, so don’t use real mayonnaise. The salad will not be real mayonnaise-y or creamy. Season to taste with salt and freshly ground black or white pepper, and a pinch of sugar, if desired. Note: Taste salad before adding sugar, as some salad dressings contain corn syrup, which may be enough sweetening for your taste. Chill before serving. Serves 10-15. Williamson Bros. BBQ Baked Beans  8 cups baked beans 1 cup brown sugar 3/4 cup chopped onions 1/4 pound chopped pork barbecue 1/2 cup Worcestershire sauce 3/4 cup Williamson Bros. Original BBQ sauce Use your favorite brand of canned baked beans. Place them in a large pot; add brown sugar, onions, chopped pork barbecue, Worcestershire sauce and Williamson Bros. BBQ sauce. Simmer over medium-low heat until onion is soft and incorporated into sauce. Serves 12. Moe’s Original Bar B Que’s Marinated Slaw Dressing  2 cups apple cider vinegar 1 tablespoon mustard powder 1 tablespoon celery seed 1 cup sugar 1/2 teaspoon salt 1 tablespoon vegetable oil Slaw 1 large green bell pepper 1/2 large red onion 2 heads cabbage 2 cups sugar, divided 26C http://www.georgiamagazine.org

Table of Contents for the Digital Edition of Georgia Magazine - August 2011

Georgia Magazine - August 2011
Table of Contents
Viewpoint
Mailbox
Picture This?
Georgia News
Calendar
Currents
Georgia's Energy Outlook
Southern speedsters
From humble to highfalutin
Second helping: Barbecue
Around Georgia
My Georgia
Snapshot
Snapshot Submissions
Meet legendary NASCAR driver Rex White
The history of Lake Lanier
Gardens plant of the month; Liberty notes
Energy-efficiency tips

Georgia Magazine - August 2011