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by Emily

100 Ways to Cook with BBQ Sauce

Alright, we’re calling it: it’s officially summer as far as we’re concerned! All around the nation, loyal ESers are firing up their grills, cracking up a cold brewski (or two, or three, or ten…we don’t judge), and getting ready to devour their body weight in BBQ-sauce drenched goodness. We support this and want to help you in your summertime BBQ journey, so we’ve rounded up 100 of the most delicious ways to create and utilize delicious BBQ flavor. There are the usual suspects (read: meat, meat, and more meat) but we’ve got the vegetarians and vegans covered, too… BBQ tempeh burgers or BBQ pulled portobello quesadillas, anybody? What about BBQ in our pasta, on our pizzas, or glazed on our fruit? Don’t mind if we do!

Click on the photos for full recipes.

All 100 Ways — 1,600 recipes and counting! — found here.

by bakersroyale

Endless Poptails: Limoncello and Raspberry Whiskey Sour

Sometimes I’m so over myself, not in the teenage angst or a depressive sort of way. Just over the madness and procrastination I create from going from frenetically over-committing to complete laziness. This poptail was slated for Wednesday, then Thursday, now it’s Friday — apologies BS. But here’s the thing: when it comes time to deliver I give it my best. I never half-ass shit. This doesn’t always work out so well, since if it flops — well, I’m dead against the wall. But sometimes, like this time, it works out well in the most awesome way.

I know bragging is not en vogue, but I’m not bragging. I threw together some flavors and booze and the ingredients did the rest by blending and playing well with one another. The whiskey evens out the bite of the limoncello, especially if you buy storebought limoncello that can sometimes taste like cough syrup. The raspberries provide a tart balance to the sour lemons and it makes for one cool floating layer. That’s right, you can make this with the raspberry layer floating since its lighter in volume than the limoncello layer.

Oh, and no sticks required, for this poptail. It’s Have Your Way Friday – yeah, for real. No bullshit, okay, kinda – excuse the snypatic misfire of my brain. I lamed out and forgot them. Sticks or not – these are still totally edible! Cheers!

in Desserts / Endless Poptails / Featured / Recipe 1 comments

by unsightly

Endless Ice Cream: Coffee-Maple-Bacon

My house in the summer gets disgustingly, unbearably hot. I once clocked 96 degrees in our living room. This means the oven pretty much gets a three-month vacation starting in June. However, no air conditioning can be the mother of invention. I’m forced to grill everything (I’ve made pizza, soup, bread, even lasagna on the grill), or get creative with no-cook and make-ahead recipes. This ice cream is in anticipation of those sticky, crabby mornings where it’s so hot I dream about moving to Alberta.

Whole bean coffee is steeped in cream, then cooked into a custard base. Maple syrup is whisked into the chilled custard. Then after it’s churned you fold in some pre-made chopped, candied bacon.

So there you have it: coffee, bacon, eggs, and maple syrup. Ice cream breakfast. If you’re lucky enough to have air conditioning, make pancakes and scoop this on top of ’em. I guess I’ll be tinkering with cast iron skillet pancakes on the grill.

Coffee-Maple-Bacon Ice Cream

in Bacon / Breakfast / Desserts / Endless Bacon / Endless Ice Cream / Featured / Pig 1 comments

by snebbu

Marshmallows Gone Wild! Top 10 Summertime Uses for Jumbo Marshmallows

Maybe I’m just sheltered, but I never knew about jumbo marshmallows until I saw a large palate of them in a grocery store near the shore a few weeks ago. As a proponent of campfires and burning marshmallows to a charred, crispy, oozing sweet goodness, you would imagine that I got excited.

With the summer finally here, it’s time we break out the mallows and start toasting away. But wait…there’s more you can do with a marshmallow than toast it in a fire? Well yes, and here are ten favorite, craziest ways:

10. Chocolate and Caramel Covered Marshmallow Pops

Whenever we’re making caramel apples, I make sure no caramel goes to waste. I dip marshmallows in the caramel, then set them in the freezer. Why didn’t I think of then dipping in chocolate afterwards? I’m ashamed. The peeps (no pun intended) at the turtle’s life for me made these. A layer of crushed Oreos after the caramel and before the chocolate would MAKE these.

(Photo: A Turtle’s Life for Me)

9. Toasted Coconut Marshmallows

They sell toasted coconut marshmallows in stores — but I’m pretty sure they couldn’t even compare to homemade toasted coconut-covered marshmallows. Now imagine this: they are made with jumbo marshmallows. I’m thinking you can coat the store-bought jumbo marshmallows in melted butter and the toasted coconut would stick. Or just make them from scratch. Whoever said marshmallows are boring: you lose.

(Photo: PreventionRD)

8. Oreo Marshmallows

Again, they’re homemade so the first goal would be to make these oreo marshmallows double the size. Do I hear a challenge? Damn right.

(Photo: Raspberri Cupcakes)

in Desserts / Featured / Lists / Top 10 Lists 3 comments

by bakersroyale

Endless Poptails: Red Velvet Dark and Stormy Popsicle

I realize I’m late to the ginger beer scene, but hey — I made it. Now that I’m here, I’m bringing some ginger beer poptails with me. Think dark and stormy cocktail pushed up against the sweetness of apricot syrup.

Along with that, I also brought something else I just discovered: red velvet apricots. Intriguing, huh? They are, but not as much as the name might suggest. It’s a basic apricot, wrapped in a deep purple skin, smaller and more concentrated in flavor. But to be fair, I guess I was expecting another layer of flavor, another level of fruity mystic — something other than a punched up flavor of its traditional orange-hued cousin.

The upside of that is if you can’t find the red velvet apricots the regular ones will do just fine for these dark and stormy poptails.

Red Velvet Dark and Stormy Poptail

in Desserts / Endless Poptails / Featured / Recipe 5 comments

by unsightly

Endless Ice Cream: Asparagus

While at the farmers market recently, I came across a big booth of super fresh local asparagus. I knew it was destined for ice cream.

Most of the ice creams I make are a custard (egg) base, but I thought it would be too heavy for such a light, crisp flavor. I figured this would be the right time to try out Jeni Britton Bauer’s method of ice cream making. You may already be familiar with Jeni: on top of running 8 ice cream shops in Ohio, she also published an amazing compendium of her ice creams, and, oh, also was a James Beard Award recipient this year. Her method involves 3 bowls: a slurry in one, the salt and cream cheese in another, an ice bath in the third. You then boil the milk, cream, sugar and syrup for 4 minutes. The slurry is whisked in and returned to a boil. The hot milk gets whisked into the cream cheese, then everything goes into a big Ziplock bag and gets plunged into an ice bath. Then comes churning, freezing, and eating. Sound like a science experiment to you? That’s kinda how it felt.

By time I had finished with this my kitchen looked like a tornado had ripped through it. The clean-up was pretty intense. And as for the taste? Well, it depends on whether or not you like asparagus. I had 16 people taste this ice cream and asked their opinions. Without fail, every person who liked asparagus loved this ice cream. The two people that did not like the ice cream didn’t like asparagus anyway. So if you are not a lover of asparagus, this is not the recipe to change your mind. If you do love asparagus, get ready for one of the creamiest, freshest, sweet and pleasantly crisp ice creams you will ever taste.

Asparagus Ice Cream

in Desserts / Endless Ice Cream / Featured / Recipe / Veggie 0 comments

by bakersroyale

Endless Poptails: Blueberry Cabernet Cheesecake

Blueberries, wine, cheesecake…in a popsicle. Yes, it’s possible to have all that in a poptail. I went against my usual hard liquor & fruit for dessert profile and instead took a blueberry cheesecake recipe, then shot it up with some cabernet sauvignon and froze it.

The cabernet gives the blueberry its full bodied shot of booze, while the eggless, heavy cream and cream cheese mixture gives the popsicle its cheesecake cred, and the little bit of graham cracker crumb inserted for a crust-like authenticity brings it all home.

This holiday weekend, forget trying to find a way to juggle your wine in one hand your dessert in the other — just mix them into one and lick your way through.

Blueberry Cabernet Cheesecake Popsicle

in Desserts / Endless Poptails / Featured / Recipe 3 comments

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