food
WHAT’S COOKING
s um m er tim e h o t dogs w ith
dr pepper barbecue sauce
This sauce ties together flavor ideas from
all over, says Elizabeth. “I borrowed the
sweetness from Kansas City, fun use of soda
from the barbecue circuit, and balanced it
with savory ingredients’’
PREP: 15 MIN. COOK: 45 MIN. GRILL: 5 MIN.
4
Tbsp. (V2 stick) unsalted butter
i
large yellow onion, chopped
4
cloves garlic, chopped
i
12-oz. can Dr Pepper
1
cup ketchup
V2
cup packed brown sugar
V2
cup cider vinegar
V"
cup Worcestershire sauce
3
Tbsp. tomato paste
2
tsp. ancho chili powder
i
tsp. finely ground white pepper
i
tsp. kosher salt
8
hot dogs (i-lb. pkg)
8
hot dog buns, split and toasted
Toppers: pickles, sliced jalapeno
peppers, chopped onion (optional)
1.
For sauce, in medium saucepan cook
and stir onion and garlic in hot butter over
medium heat about 10 minutes until
onions are tender. Add all ingredients
except hot dogs, buns, and toppers.
Reduce heat. Simmer, covered, 15 minutes.
Cook, uncovered, until sauce begins to
thicken, 20 to 30 minutes. Remove from
heat. Cool sauce 10 minutes.
2.
Puree sauce in pan w ith immersion
blender, or transfer to a blender jar, cover,
and blend until smooth.
3.
Meanwhile, on charcoal grill cook hot
dogs on rack directly over medium coals
for 5 to 7 minutes or until heated through.
(For gas grill, heat grill. Reduce heat to
medium. Cook on grill rack over heat.
Cover; grill as above.) Serve hot dogs on
buns w ith toppers.
MAKES
8
HOT DOGS AND
4 CUPS SAUCE.
EACH HOT DOG WITH BUN AND 2 TABLESPOONS
SAUCE
338 cal, 19 gfat
(8
g sat. fat), 32 mg chol,
1,030 mg sodium, 30 g carbo, 1 g fiber, 11 gpro.
Daily Values: 4% vit. A, 4% vit. C,
8
%
calcium,
13%
iron.
1 5 0
>009 BETTER HOMES AND GARDENS
te q u il a - h o n e y - lime
MARINATED DRUMSTICKS
“I like to use untoasted walnut oil,”Elizabeth
says, “because it is light and enhances the
flavor erf the other ingredients.”
PREP: 15 MIN. MARINATE: 4 HR. GRILL: 50 MIN.
V2
cup blue agave tequila
V2
cup untoasted walnut oil
V2
cup honey
2
to 3 limes (1 tsp. finely shredded
peel plus V4 cup juice)
1
tsp. kosher salt
Optional add-ins: 2 cloves garlic,
minced; V2 tsp. ground cumin;
2 shallots, minced
12
chicken drumsticks
Lime and/or orange slices
Fresh cilantro
1.
For marinade, in bowl whisk together
tequila and oil. Whisk in honey, lime juice,
peel, salt, and desired add-ins. Cover and
refrigerate marinade up to 2 days.
2.
Place drumsticks in self-sealing plastic
bag in shallow dish. Add marinade; seal.
Refrigerate 4 to 8 hours, turning
occasionally. Drain; discard marinade.
3.
For charcoal grill, arrange medium-hot
coals around drip pan. Grill drumsticks 50
to 60 minutes over drip pan, covered, until
chicken is no longer pink (180°F), turning
once halfway. (For gas, heat grill. Reduce
heat to medium. Adjust for indirect
cooking. Grill as above.)
MAKES
6
SERVINGS.
each drumstick
274 cal, IS g fat (4 g sat. fat),
118 mg chol, 243 mg sodium, 4 g carbo, 0 g fiber,
28gpro. Daily Values:S% vit. A, 13%
vit. C,
2% calcium, 9% iron.
f
drum s 101
ELIZABETH SAYS, “I love
drumsticks because they
taste great and take
everyone back to a time
when they were 5. You
pick up a drumstick
and there’s a smile on
your face.”
TECHNIQUE This recipe
uses indirect grilling—
food is not directly over
the heat source. “ Indirect
is your secret weapon to
perfectly prepared food.
The inside will be done at
the same time the outside
is roasty, toasty, golden
brown.”
