Makes: about 10 cupsHands-On Time: 54 min.Total Time: 1 hour, 34 min.
10 large lemons
1 1/2 cups sugar
4 (6-inch) rosemary sprigs
8 cups cold water
Garnish: rosemary sprigs
1. Grate zest from lemons to equal 1 Tbsp. Stir together zest, sugar, 4 rosemary sprigs, and 1 1/2 cups water in a small saucepan. Bring to a boil over medium-high heat; reduce heat, and simmer, uncovered, 30 minutes or until reduced to 1 1/4 cups. Remove from heat; cool completely (about 30 minutes). Discard rosemary.
2. Preheat grill to 350° to 400° (medium-high) heat. Cut 10 lemons in half. Grill lemons, cut sides down, covered with grill lid, 7 minutes or until lightly browned. Remove lemons from grill; cool 10 minutes.
3. Cut each of 2 lemon halves into 5 wedges. Squeeze juice from 9 lemons into a measuring cup to equal 1 1/2 cups. Stir together grilled lemon juice, rosemary syrup, and 8 cups cold water in a 3-qt. pitcher. Serve over ice with grilled lemon wedges; garnish, if desired.
Note: If you prefer sweeter lemonade, add additional sugar to pitcher.
Recipe provided by Heath Hall of Pork Barrel BBQ.
Makes: 8 servingsHands-On Time: 17 min.Total Time: 17 min.
16 (1/2-inch-thick) slices French bread baguette
3 Tbsp. extra virgin olive oil
4 ripe tomatoes, seeded and chopped
1/2 small sweet onion, thinly sliced
1/2 cup torn fresh basil
1 garlic clove, minced
1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper
1. Preheat grill to 350° to 400° (medium-high) heat. Brush both sides of bread with oil. Grill 1 to 1 1/2 minutes per side or until toasted.
2. Toss together tomatoes and next 5 ingredients; serve over bread slices.
Makes: 4 servingsHands-On Time: 26 min.Total Time: 4 hours, 26 min.
1 medium zucchini, cut into 1-inch pieces
1 sweet onion, cut into 1-inch wedges
16 fresh mushrooms
2 red bell peppers, cut into 2-inch squares
1 cup bottled balsamic vinaigrette
4 (14-inch) metal skewers
1. Place vegetables in a shallow dish or zip-top plastic freezer bag. Drizzle vinaigrette over vegetables, turning to coat. Cover or seal, and chill 4 hours and up to 24 hours.
2. Preheat grill to 350° to 400° (medium-high) heat.
3. Remove vegetables from marinade; discard marinade. Thread vegetables alternately onto skewers. Grill kabobs, covered with grill lid, 6 to 7 minutes on each side or until vegetables are crisp-tender and slightly charred.
Makes: 12 servingsHands-On Time: 41 min.Total Time: 41 min.
1 zucchini, quartered lengthwise
1 yellow squash, quartered lengthwise
1 eggplant, cut into 1/2-inch-thick slices
1 red onion, cut into 1/2-inch-thick slices
1 red bell pepper, quartered and seeded
1 yellow bell pepper, quartered and seeded
2 (8-oz.) packages baby portobello mushrooms
1 pt. cherry tomatoes
2/3 cup extra virgin olive oil, divided
2 Tbsp. Pork Barrel BBQ All-American Spice Rub or Sweet Melissa’s BBQ Rub
6 (14-inch) metal skewers
2 Tbsp. balsamic vinegar
1/4 cup fresh basil leaves, finely chopped
2 Tbsp. finely chopped fresh oregano
3/4 tsp. salt
4 garlic cloves, minced
1. Preheat grill to 350° to 400° (medium-high) heat. Toss together vegetables and 1/2 cup oil in a large bowl. Sprinkle with rub, and toss to coat. Thread mushrooms and tomatoes onto skewers.
2. Grill cut vegetables, covered with grill lid, 4 minutes on each side or until tender. Grill skewered vegetables 4 minutes, turning occasionally.
3. Coarsely chop vegetables, and place in a large bowl. Add remaining oil, vinegar, basil, oregano, salt, and garlic; toss gently. Serve at room temperature.
Recipe provided by Heath Hall of Pork Barrel BBQ.
Makes: 4 servingsHands-On Time: 19 min.Total Time: 34 min.
4 portobello mushroom caps
1 large red bell pepper
1 small onion, cut into 1/2-inch-thick slices
1 (5.2-oz.) package buttery garlic-and-herb spreadable cheese
1/2 cup freshly grated Parmesan cheese
4 tsp. bottled balsamic glaze
1. Preheat grill to 400° to 450° (high) heat. Cut stem from mushrooms; chop stem, and reserve for cheese mixture. Scrape and discard brown gills from underside of mushrooms, leaving edges of caps intact, using a spoon.
2. Grill bell pepper, covered with grill lid, 15 minutes or until pepper looks blistered, turning often. At the same time, grill onion slices, covered with grill lid, 10 minutes or until crisp-tender.
3. Reduce grill temperature to medium heat. Remove bell pepper from grill, and place in a large zip-top plastic freezer bag; seal and let stand 10 minutes to loosen skin. Peel pepper; cut pepper in half. Remove and discard seeds. Chop bell pepper and onion slices.
4. Combine reserved chopped mushroom stems, chopped onion, and spreadable cheese.
5. Grill mushrooms, covered with grill lid, 5 minutes, turning once. Spoon cheese mixture into center of mushroom caps. Top each with chopped bell pepper and Parmesan cheese. Grill stuffed mushroom caps, covered with grill lid, 2 to 3 minutes or until mushrooms are tender and cheese mixture is bubbly around edges. Drizzle with balsamic glaze.
Makes: 4 servingsHands-On Time: 9 min.Total Time: 9 min.
1 Tbsp. balsamic vinegar
1 Tbsp. olive oil
1 tsp. brown sugar
1 tsp. fresh lemon juice
1/2 tsp. kosher salt
1/2 tsp. minced garlic
1/4 tsp. freshly ground black pepper
1/4 tsp. dried crushed red pepper
2 medium zucchini, cut lengthwise into 1/4-inch-thick slices
1. Preheat grill to 350° to 400° (medium-high) heat. Whisk together first 8 ingredients in a small bowl. Brush mixture on both sides of zucchini.
2. Grill zucchini, covered with grill lid, 2 minutes on each side or until tender. Serve immediately.
Cutting the zucchini lengthwise makes it easier to grill. The long slices are a cinch to turn, and they don’t fall through the cooking grate. Let the slices get slightly charred for best flavor.
Makes: 6 servingsHands-On Time: 9 min.Total Time: 9 min.
1 lb. fresh thick asparagus
2 Tbsp. olive oil
1 1/2 tsp. Brisket Dry Rub
1. Preheat grill to 400° to 450° (high) heat. Snap off and discard tough ends of asparagus.
2. Place asparagus in a shallow baking dish. Drizzle with oil, and sprinkle with Brisket Dry Rub, tossing to coat.
3. Grill asparagus, covered with grill lid, 2 minutes or until crisp-tender.
Makes: 6 servingsHands-On Time: 9 min.Total Time: 9 min.
1/4 cup butter, melted
1 Tbsp. Pork Dry Rub
2 garlic cloves, minced
6 heads baby bok choy, halved
1. Preheat grill to 350° to 400° (medium-high) heat. Stir together butter, Pork Dry Rub, and garlic in a small bowl.
2. Grill bok choy, covered with grill lid, 2 minutes on each side or until edges are slightly charred, basting often with butter mixture.
This Eastern North Carolina legend is a real joint. Gerri and Steve Grady opened their doors for business on July 4, 1986, when Gerri was out of work due to an injury. Because Steve had access to wood from a previous employer, they began cooking their barbecue the traditional Eastern Carolina way over open pits and do so to this day.
Like others in this region of the barbecue belt, they believe in whole hog barbecue where the whole pig is smoked over an open wood fire, chopped finely, and then drenched in a red pepper flake-and-cider vinegar sauce. Although this restaurant is hard to find (you’ll miss it if you blink), it’s definitely worth a U-turn. They serve up home-cooked favorites like black-eyed peas, collards, and hush puppies alongside the smoky pork.
Makes: 8 servingsHands-On Time: 32 min.Total Time: 52 min.
4 artichokes
2 lemons, halved
3/4 cup olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground pepper
4 garlic cloves, minced
1/4 cup freshly grated Parmesan cheese
1. Wash artichokes by plunging in cold water. Cut off stem ends, and trim about 1/2 inch from top of each artichoke. Remove any loose bottom leaves.
2. Trim one-fourth off top of each outer leaf with scissors. Cut each artichoke in half lengthwise. Rub edges with cut lemons, reserving lemons.
3. Remove thistle with a spoon. Fill a 12-qt. stockpot with 4 inches water; bring to a boil over high heat. Add artichokes; cover and cook 20 minutes or just until barely tender.
4. Preheat grill to 350° to 400° (medium-high) heat. Whisk together oil, salt, pepper, and garlic. Grill, cut sides down, covered with grill lid, 6 minutes. Turn; spoon olive oil mixture over artichoke halves.
5. Grill, covered with grill lid, 6 more minutes or until slightly charred and lower leaves pull out easily. At same time, grill lemons, cut sides down, covered with lid, 5 minutes or until slightly charred.
6. Place artichokes, cut sides up, on a serving platter; squeeze grilled lemons over artichokes, and sprinkle with Parmesan cheese.
Makes: 6 to 8 servingsHands-On Time: 15 min.Total Time: 15 min.
1/4 cup mayonnaise
1 Tbsp. sugar
2 Tbsp. sour cream
1 tsp. lime zest
2 Tbsp. fresh lime juice
2 tsp. red wine vinegar
1/2 tsp. salt
1/2 tsp. pepper
1 (16-oz.) package shredded coleslaw mix
1 carrot, shredded
2 canned chipotle chile peppers in adobo sauce, finely chopped
1/2 cup minced fresh cilantro
1. Whisk together first 8 ingredients in a large bowl. Add coleslaw mix and remaining ingredients, and stir until coated. Serve immediately, or cover and chill up to 1 hour.
Carrots 
Makes: 8 to 10 servingsHands-On Time: 21 min.Total Time: 1 hour, 21 min.
1/2 cup olive oil
1/4 cup white balsamic vinegar
2 garlic cloves, minced
1 Tbsp. brown sugar
1/8 tsp. salt
4 medium-size green tomatoes, cut into 1/4-inch-thick slices (about 2 lb.)
1 (16-oz.) package sliced fresh mozzarella cheese
Kosher salt and freshly ground pepper to taste
1/3 cup small fresh basil leaves
1. Combine first 5 ingredients in a large zip-top plastic freezer bag; add tomatoes, seal, and shake gently to coat. Chill 1 hour.
2. Preheat grill to 350° to 400° (medium-high) heat. Remove tomatoes from marinade, reserving marinade. Grill tomatoes, covered with grill lid, 3 to 4 minutes on each side or until tender and grill marks appear.
3. Arrange alternating slices of warm grilled tomatoes and mozzarella cheese on a large, shallow platter. Drizzle with reserved marinade; season with salt and pepper to taste. Sprinkle with basil.
Makes: 6 to 8 servingsHands-On Time: 5 min.Total Time: 10 hours, 18 min.
1 (16-oz.) package dried black-eyed peas
1/2 lb. smoked ham hocks
1 large yellow onion, chopped
1/2 tsp. freshly ground pepper
2 tsp. salt
1. Rinse and sort peas according to package directions. Place peas in a Dutch oven. Cover with water 2 inches above peas; let soak 8 hours. Drain. Place peas in a 6-qt. stockpot. Add ham hocks, onion, pepper, and 1/2 gal. water.
2. Bring to a boil over medium-high heat. Cover, reduce heat, and simmer 2 hours or until peas are tender, adding salt the last 30 minutes of cooking.
Recipe provided by Ed Mitchell.
Makes: 6 to 8 servingsHands-On Time: 1 hour, 40 min.Total Time: 3 hours, 14 min.
3 lb. smoked ham hocks
3 lb. fresh collard greens, trimmed and chopped
1 large onion, chopped
1/4 cup white vinegar
1 Tbsp. salt
1/2 tsp. freshly ground pepper
1. Bring 1 1/2 gal. water to a boil in a 12-qt. stockpot. Add ham hocks. Reduce heat to low, and simmer, uncovered, 1 hour. Remove ham hocks; chop meat. Return meat to cooking liquid.
2. Add collards, onion, vinegar, salt, and pepper. Cook, uncovered, stirring occasionally, 1 hour and 30 minutes or to desired degree of tenderness.
Recipe provided by Ed Mitchell.
Makes: 8 servingsHands-On Time: 36 min.Total Time: 36 min.
1/2 cup unsalted butter, melted
2 Tbsp. chipotle hot sauce
1 Tbsp. fresh lime juice
Vegetable cooking spray
8 ears fresh corn, husks removed
1/2 tsp. kosher salt
1/4 tsp. coarsely ground pepper
1. Preheat grill to 350° to 400° (medium-high) heat. Stir together butter, hot sauce, and lime juice in a bowl.
2. Lightly coat corn with cooking spray. Grill corn, covered with grill lid, 15 to 20 minutes or until tender, turning every 5 minutes. Brush corn evenly with butter mixture; sprinkle with salt and pepper.
Makes: 6 servingsHands-On Time: 8 min.Total Time: 8 min.
1/4 cup cider vinegar
3 Tbsp. chopped fresh cilantro
2 Tbsp. canola oil
1/2 tsp. salt
1/2 tsp. sugar
1/2 tsp. coarsely ground pepper
1/2 tsp. ground cumin
1/2 tsp. chili powder
1 (15-oz.) can black beans, drained and rinsed
2 ears Chipotle Grilled Corn
1. Whisk together first 8 ingredients in a medium bowl. Add black beans, tossing to coat.
2. Cut kernels from cobs; discard cobs. Add kernels to salad, tossing to coat.
Makes: 4 servingsHands-On Time: 12 min.Total Time: 42 min.
2 (8-oz.) sweet potatoes, peeled and cut into 1/4-inch-thick slices
3 Tbsp. butter, cut into pieces
1/2 cup firmly packed brown sugar
1/2 tsp. ground cinnamon
1. Preheat grill to 300° to 350° (medium) heat.
2. Place sweet potatoes on a lightly greased 24- x 18-inch piece of heavy-duty aluminum foil; dot with butter, and sprinkle with brown sugar and cinnamon. Fold foil to seal.
3. Grill, covered with grill lid, 30 minutes or until sweet potatoes are tender, turning packet over after 15 minutes.
Makes: 6 servingsHands-On Time: 20 min.Total Time: 20 min.
1/3 cup olive oil
1 Tbsp. minced shallot
1 Tbsp. chopped fresh rosemary
1 tsp. kosher salt
1 tsp. coarsely ground pepper
3 large sweet potatoes, peeled and cut into 1/4-inch-thick slices
1/2 cup crumbled blue cheese
1. Preheat grill to 350° to 400° (medium-high) heat. Stir together first 5 ingredients in a small bowl. Brush olive oil mixture over sweet potato slices.
2. Grill, covered with grill lid, 3 to 4 minutes on each side or until tender. Place potatoes on a serving platter; sprinkle with blue cheese.
Shallots 
Makes: 8 servingsHands-On Time: 20 min.Total Time: 3 hours, including vinaigrette and shallots
6 cups fingerling potatoes (about 3 lb.), halved lengthwise
2 Tbsp. extra virgin olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground pepper
3 Tbsp. Whole Grain Mustard Vinaigrette
3 Tbsp. Pickled Shallots
2 Tbsp. chopped fresh chives
2 Tbsp. chopped fresh flat-leaf parsley
1 tsp. chopped fresh thyme
3 Tbsp. cooked and crumbled bacon (optional)
1. Preheat grill to 350° to 400° (medium-high) heat. Toss potatoes with olive oil; sprinkle with salt and pepper. Place, cut sides down, on cooking grate; grill, covered with grill lid, 2 minutes or until grill marks appear.
2. Remove from grill. Place potatoes in a single layer in center of a large piece of heavy-duty aluminum foil. Bring up foil sides over potatoes; double fold top and side edges to seal, making a packet. Grill potatoes, in foil packet, covered with grill lid,15 minutes on each side.
3. Remove packet from grill. Carefully open packet, using tongs. Cool 5 minutes. Toss together potatoes, vinaigrette, next 4 ingredients, and, if desired, bacon.
Makes: 2/3 cup
1/4 cup white wine vinegar
1 Tbsp. light brown sugar
3 Tbsp. whole grain mustard
1/2 tsp. freshly ground pepper
1/8 tsp. salt
1/3 cup olive oil
1. Whisk together vinegar, brown sugar, mustard, pepper, and salt. Add olive oil in a slow, steady stream, whisking constantly until smooth.
Makes: 1 1/2 cups
3/4 cup red wine vinegar
1/3 cup sugar
2 Tbsp. kosher salt
1/2 tsp. dried crushed red pepper
1 1/2cups thinly sliced shallots
1. Bring 3/4 cup water, vinegar, sugar, salt, and crushed red pepper to a boil, whisking until sugar and salt are dissolved. Pour over shallots in a hot, sterilized canning jar. Cool to room temperature. Cover and chill 1 hour.
Save time by prepping ahead. Make the vinaigrette and pickled shallots the day before.
Makes: 10 to 12 servingsHands-On Time: 30 min.Total Time: 1 hour, 15 min.
4 lb. Yukon gold potatoes
1/2 cup diced celery
1/2 cup chopped fresh flat-leaf parsley
1/3 cup finely chopped green onions
3 hard-cooked eggs, peeled and grated
1 cup mayonnaise
1/2 cup sour cream
3 Tbsp. chopped fresh tarragon
2 garlic cloves, pressed
1 Tbsp. Dijon mustard
1 tsp. salt
3/4 tsp. freshly ground pepper
1. Cook potatoes in boiling water to cover 30 to 40 minutes or until tender; drain and cool 15 minutes. Peel potatoes; cut into 1-inch cubes.
2. Stir together potatoes, celery, parsley, green onions, and eggs in a large bowl.
3. Stir together mayonnaise and next 6 ingredients; stir into potato mixture. Serve immediately, or cover and chill up to 12 hours.
Allowing the potatoes to cool prevents them from becoming mushy after the creamy dressing is added.
Makes: 8 to 10 servingsHands-On Time: 2 hours, 34 min.Total Time: 11 hours, 19 min.
3/4 cup dried pinto beans
1 cup dried red kidney beans
3/4 cup dried black beans
1/2 lb. bacon slices
1/2 lb. ground pork sausage
1/2 cup diced yellow onion
2/3 cup firmly packed dark brown sugar
1 1/2Tbsp. yellow mustard
1 tsp. salt
1. Place beans in a large stockpot; cover with water 2 inches above beans. Let soak 8 hours. Drain. Bring beans and 10 cups water to a boil in stockpot. Partially cover, reduce heat, and simmer 2 hours or until beans are tender, stirring occasionally. (Do not drain beans.)
2. Preheat oven to 350°. Cook bacon in a large skillet over medium-high heat 4 minutes or until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Crumble bacon. Add sausage and onion to hot drippings in skillet; cook over medium-high heat, stirring often, 4 minutes or until sausage crumbles and is no longer pink.
3. Stir 1/2 cup water, brown sugar, mustard, and salt into beans. Add bacon and sausage mixture, stirring until blended. Pour bean mixture into an 11- x 7-inch baking dish. Bake, covered, at 350° for 45 minutes or until bubbly.
Recipe provided by Ed Mitchell.
Makes: 6 servings Hands-On Time: 15 min. Total Time: 1 hour
3 bacon slices
1 medium-size yellow onion, finely chopped
1 (28-oz.) can baked beans
1/4cup firmly packed light brown sugar
2 Tbsp. molasses
2 Tbsp. yellow mustard
1. Preheat oven to 400°. Cook bacon in a large skillet over medium-high heat 5 to 6 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet. Crumble bacon.
2. Sauté onion in hot drippings over medium heat 5 minutes or until tender. Stir together onion, crumbled bacon, beans, and remaining ingredients in a lightly greased 2-qt. baking dish.
3. Bake at 400° for 45 minutes or until thickened and bubbly.
Recipe provided by Nicole Davenport.
This recipe can easily be doubled to feed a crowd.
Makes: 6 to 8 servingsHands-On Time: 27 min.Total Time: 47 min.
2 cups milk
2Tbsp. butter
2 Tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 (10-oz.) block extra-sharp Cheddar cheese, shredded
1/4 tsp. ground red pepper (optional)
1/2 (16-oz.) package elbow macaroni, cooked
1. Preheat oven to 400°. Microwave milk at HIGH 1 1/2 minutes. Melt butter in a large skillet or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute.
2. Gradually whisk in warm milk, and cook, whisking constantly, 5 minutes or until thickened.
3. Whisk in salt, black pepper, 1 cup shredded cheese, and, if desired, red pepper until smooth; stir in pasta. Spoon pasta mixture into a lightly greased 2-qt. baking dish; top with remaining cheese. Bake at 400° for 20 minutes or until golden and bubbly.
Note: We tested with Cracker Barrel Extra-Sharp Cheddar.
To ensure a lump-free sauce, whisk warm milk into the flour mixture. I also recommend shredding your own cheese for a creamier texture.
Makes: 10 servingsHands-On Time: 40 min.Total Time: 1 hour, 20 min.
3 tsp. sea salt, divided
1 (16-oz.) package cavatappi pasta
2 Tbsp. corn oil, divided
1/2 cup butter
1 small onion, diced
3 Tbsp. all-purpose flour
3 cups half-and-half
2 cups heavy cream
1 tsp. ground white pepper
3 cups (12 oz.) freshly grated smoked cheddar cheese
1 cup (4 oz.) freshly grated cheddar cheese
1 tsp. ground chipotle chile pepper
6 cooked bacon slices, chopped
3/4 cup panko (Japanese breadcrumbs)
1. Preheat oven to 350°. Bring 1 gal. water and 1 1/2 tsp. salt to a boil in a Dutch oven; add pasta. Cook 8 to 9 minutes or until al dente. Drain; rinse with cold water. Toss with 1 Tbsp. oil.
2. Melt butter in a large saucepan over medium-high heat. Add onion, and sauté 4 to 5 minutes or until tender. Add flour, and cook, whisking constantly, 1 to 2 minutes or until smooth. (Do not brown flour.) Add half-and-half, next 2 ingredients, and remaining 1 1/2 tsp. sea salt, and bring to a simmer. Cook, whisking constantly, 5 to 6 minutes or until thickened. Gradually add cheeses, stirring until blended. Transfer mixture to a large bowl; stir in cooked pasta. Spoon into a lightly greased 13- x 9-inch baking dish.
3. Sauté chipotle pepper in remaining 1 Tbsp. hot corn oil in a small skillet over medium heat 30 seconds or until mixture begins to smoke. Remove from heat, and quickly stir in bacon and panko until coated. Sprinkle mixture over pasta.
4. Bake at 350° for 15 to 20 minutes or until golden and crisp on top. Serve immediately.
It’s very important to cook the pasta in salted water. The salt is absorbed and creates the perfect balance of saltiness when combined with the other ingredients.
Makes: 10 servingsHands-On Time: 35 min.Total Time: 2 hours, 35 min.
1 (16-oz.) container plain low-fat Greek yogurt
1/4 cup olive oil
1 Tbsp. chopped fresh dill
1 Tbsp. fresh lemon juice
1 tsp. sea salt
1/2 tsp. freshly ground pepper
3 garlic cloves
1 (16-oz.) package penne pasta
1 cup pitted kalamata olives, sliced
2 cucumbers, peeled, seeded, and diced
3/4 cup sun-dried tomatoes in oil, drained and chopped
1 (9.9-oz.) jar marinated artichoke hearts, drained and chopped
1 /12cups crumbled feta cheese
1. Process first 7 ingredients in a food processor 30 seconds or until thoroughly blended. Transfer to a bowl, and cover and chill 1 to 24 hours.
2. Cook pasta according to package directions; drain and rinse with cold water.
3. Place cooled pasta in a large bowl. Stir in olives and next 3 ingredients until well blended. Add yogurt mixture, and stir just until well coated. Gently stir in feta cheese. Cover and chill 1 hour.
Makes: 10 to 12 servingsHands-On Time: 30 min.Total Time: 50 min.
1/4 cup fresh lime juice
1 Tbsp. turbinado sugar
2 Tbsp. fresh orange juice
1 jalapeño or 2 serrano peppers, seeded and minced
1/2 tsp. sea or kosher salt
1/4 tsp. dried crushed red pepper
1 small red onion, diced
1/2 cup coarsely chopped fresh cilantro
2 Tbsp. coarsely chopped fresh mint
1 small seedless watermelon
1 small cantaloupe
2 English cucumbers
1 jicama
2 mangoes
Salt and pepper to taste
1. Combine lime juice and next 5 ingredients.
2. Place red onion, cilantro, and mint in a large bowl. Dice watermelon and cantaloupe into 1-inch pieces; add to bowl. Peel and dice cucumbers, jicama, and mangoes; add to bowl. Stir in lime juice mixture. Cover and chill 20 minutes. Add salt and pepper to taste.
Makes: 8 to 10 servings (about 2 dozen hush puppies)Hands-On Time: 25 min.Total Time: 35 min.
Vegetable oil
1 1/2cups self-rising white cornmeal mix
3/4 cup self-rising flour
3/4 cup diced sweet onion (about 1/2 medium onion)
1 1/2Tbsp. sugar
1 large egg, lightly beaten
1 1/4cups buttermilk
1. Pour oil to depth of 3 inches into a Dutch oven; heat to 375°. Combine cornmeal mix and next 3 ingredients. Add egg and buttermilk; stir just until moistened. Let stand 10 minutes.
2. Drop batter by tablespoonfuls into hot oil; fry, in 3 batches, 2 to 3 minutes on each side or until golden. Keep warm in a 200° oven.
Twist 
Bacon-and-Caramelized ONION HUSH PUPPIES (pictured): Increase onion to 1 1/2 cups. Cook 5 bacon slices in a medium skillet over medium heat 5 to 6 minutes or until crisp; drain bacon on paper towels, reserving 2 Tbsp. drippings in skillet. Crumble bacon. Sauté onion in hot drippings over medium-low heat 12 to 15 minutes or until golden brown. Proceed with recipe as directed, stirring in onion and bacon with cornmeal mix in Step 2.
Jalapeño-Pineapple Hush Puppies: Prepare recipe as directed, stirring in 1/2 cup canned pineapple tidbits and 2 to 3 Tbsp. seeded and diced jalapeño pepper with cornmeal mix in Step 2.
Shrimp-and-Corn Hush Puppies: Prepare recipe as directed, reducing buttermilk to 3/4 cup and stirring 1 1/2 cups chopped cooked shrimp (about 3/4 lb. peeled) and 1 (8 3/4-oz.) can cream-style corn into batter in Step 2.
Makes: 4 servingsHands-On Time: 14 min.Total Time: 14 min.
2 cups fresh raspberries
2 Tbsp. chopped fresh mint
4 peaches, halved
2 Tbsp. canola oil
4 tsp. light brown sugar
Sweetened whipped cream
Garnishes: raspberries, chopped fresh mint leaves, milk chocolate curls
1. Preheat grill to 350° to 400° (medium-high) heat. Place raspberries in a bowl; mash with a fork or potato masher just until chunky. Stir in mint.
2. Brush cut sides of peach halves with oil, and sprinkle with brown sugar. Grill, cut sides down, covered with grill lid, 4 minutes. Turn peaches over; grill 1 more minute or until tender.
3. Spoon raspberry mixture into the cavity of each peach half; top with whipped cream. Garnish, if desired.
Recipe provided by Heath Hall of Pork Barrel BBQ.
Makes: 6 to 8 servingsHands-On Time: 20 min.Total Time: 1 hour, 25 min.
3 Tbsp. cornstarch
1 1/2cups sugar, divided
3 cups coarsely chopped, peeled fresh nectarines
2 cups fresh blueberries
1 cup fresh raspberries
1/2cup butter, softened
2 large eggs
1 1/2cups all-purpose flour
1 1/2tsp. baking powder
1 (8-oz.) container sour cream
1/2 tsp. baking soda
1. Preheat oven to 350°. Stir together cornstarch and 1/2 cup sugar. Toss nectarines and berries with cornstarch mixture, and spoon into a lightly greased 11- x 7-inch baking dish.
2. Beat butter at medium speed with an electric mixer until fluffy; gradually add remaining 1 cup sugar, beating well. Add eggs, 1 at a time, beating just until blended after each addition.
3. Combine flour and baking powder. Stir together sour cream and baking soda. Add flour mixture to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Spoon batter over fruit mixture.
4. Bake at 350° for 45 minutes; shield loosely with aluminum foil to prevent excessive browning; bake 20 to 25 more minutes or until a wooden pick inserted in center comes out clean.
Makes: 36 servingsHands-On Time: 15 min.Total Time: 2 hours, 55 min.
3 cups all-purpose flour
1 cup granulated sugar
1/4 tsp. salt
3/4 cup cold butter, cut up
1 1/2cups light corn syrup
1 cup firmly packed light brown sugar
1/4 cup butter
4 large eggs, lightly beaten
2 1/2cups coarsely chopped pecans
1 tsp. vanilla
1. Preheat oven to 350°. Whisk together flour, granulated sugar, and salt in a large bowl. Cut cold butter into flour mixture with a pastry blender or fork until crumbly. Press mixture into bottom of a well-greased 15- x 10-inch jelly-roll pan. Bake at 350° for 17 to 20 minutes or until edges are light golden brown.
2. Combine corn syrup, brown sugar, and 1/4 cup butter in a medium saucepan; bring to a boil, whisking to dissolve sugar. Cool 5 minutes. Whisk eggs in a large bowl. Gradually whisk half of hot syrup mixture into eggs; gradually whisk egg mixture into hot syrup mixture, whisking constantly. Stir in pecans and vanilla. Spread pecan mixture over crust. Bake at 350° for 20 minutes or until set. Cool completely on a wire rack (about 2 hours). Cut into 36 squares.
Recipe provided by Nicole Davenport.
Make sure the butter is cold when you blend it into the flour. The crust will bake up to crispy perfection.
Makes: 8 servingsHands-On Time: 10 min.Total Time: 55 min.
4 cups mashed cooked sweet potatoes
1 1/3cups granulated sugar
2/3 cup butter, melted
1 1/2tsp. vanilla extract
3 large eggs
1 1/3cups firmly packed light brown sugar
2/3 cup all-purpose flour
2/3 cup chopped pecans
1/3 cup butter, softened
1. Preheat oven to 350°. Beat first 5 ingredients at medium speed with an electric mixer until smooth. Spoon mixture into a lightly greased 11- x 7-inch baking dish.
2. Stir together brown sugar and remaining 3 ingredients with a fork until mixture is crumbly. Sprinkle over sweet potato mixture. Bake at 350° for 45 minutes or until browned and bubbly.
Recipe provided by Sam Jones of the Skylight Inn.
To get perfectly cooked sweet potatoes for the 4 cups of mashed potatoes, you’ll need to start with about 3 lb. sweet potatoes. Bake them at 400° for 45 minutes to an hour.
Makes: 12 servingsHands-On Time: 35 min.Total Time: 1 hour, 40 min.
Biscuit Pudding
3 (9.5-oz.) cans refrigerated butter-me-not biscuits
4 cups milk
3 1/2cups sugar
1 cup butter, melted
1 tsp. vanilla extract
1/2 tsp. ground nutmeg
5 large eggs
Chocolate Topping
1 1/2cups sugar
1/3 cup unsweetened cocoa
3 Tbsp. all-purpose flour
2 cups milk
2 Tbsp. butter
1. Prepare Biscuit Pudding: Bake biscuits according to package directions. Remove from oven, and let cool.
2. Reduce oven temperature to 350°. Combine milk and next 5 ingredients in a 4-qt. bowl; beat at medium speed with an electric mixer until well blended. Crumble biscuits into milk mixture; beat just until blended. Transfer mixture to a lightly greased 13- x 9-inch pan.
3. Bake at 350° for 1 hour and 5 minutes or until golden and set.
4. Prepare Chocolate Topping: Whisk together sugar, cocoa, and flour in a medium saucepan; gradually whisk in milk. Cook over medium heat, stirring constantly, 16 minutes or until mixture boils and thickens. Remove from heat; add butter, stirring to melt. Serve over warm pudding.
Recipe provided by Sam Jones of the Skylight Inn.
Makes: 16 servingsHands-On Time: 40 min.Total Time: 1 hour, 25 min.
6egg whites
1 tsp. cream of tartar
1 cup sugar
4 (3.4-oz.) packages vanilla cook-and-serve pudding mix
8 cups milk
1 (14-oz.) can sweetened condensed milk
1 (11-oz.) box vanilla wafers
5 large bananas, sliced
1. Preheat oven to 375°. Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Gradually add sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves.
2. Stir together pudding mix and milks in a large saucepan. Bring to a full boil over medium heat, stirring constantly.
3. Spread half of hot pudding into a 13- x 9-inch baking dish (cover remaining pudding and keep warm); quickly arrange vanilla wafers and banana slices, slightly overlapping, over pudding. Spread remaining half of hot pudding over bananas.
4. Spread meringue over hot pudding, sealing edges.
5. Bake at 375° for 15 minutes or until meringue is golden brown. Remove from oven, and let stand 30 minutes before serving.
Recipe provided by Ed Mitchell.
Peaks 