Yesterday, the three of us (Rory, Rowan and I) along with my in-laws decided to do something special for the holiday. We settled on a menu of chicken and beef kabobs, baked beans, grilled corn and watermelon. We marinated the chicken in Italian dressing and put seasoning salt on the beef, alternating the meat on the skewers with bell peppers and onion. We brined the corn in water with salt and sugar (a la America's Test Kitchen). Rowan helped out with this ppart, relishing getting to play in the water as he dunked each ear of corn. The baked beans are from the Lion House cookbook and are very similar to the ones Chris makes, the only differences being Chris uses a full tablespoon of Worchestershire sauce and only one bell pepper and onion. I also told Rory that we were going to saute the pepper and onion, even though the recipe doesn't say to.
Baked Beans
2 29-ounce cans pork and beans
2 large onions, chopped
2 large green peppers, chopped
1 cup catsup
1 cup brown sugar
2 teaspoons Worcestershire sauce
1 pound lean bacon, cut up and cooked till crisp, then drained
Combine ingredients well in 9x13 baking pan. Bake at 325 degrees for 2 1/2 hours, covered with aluminum foil. Uncover and bake another 30 minutes. Makes 8 to 10 servings.
We had a lot more food than we could eat, so we have a good amount of leftovers. Rory's dad said everything was excellent, which, if you know Steve, is like 7 thumbs up.
"My worst rating ever... 7 seven thumbs up." Oh dear. I'm glad he liked everything it's hard to please everybody but saute-ing onions and peppers just make everything taste better. I think if you have onions or peppers in anything they should always be sauted
ReplyDelete