It’s hard to believe it’s August, the eighth month of the year. But I look at August as one more opportunity to celebrate summer before fall officially arrives on Sept. 22.

Since school starts this month for most school districts, why not throw a “Back to School” or an “Off to College” party for the students in your family?

Start a new tradition by writing out the menu and recipes for the kids who like to cook and someday they too, may throw a party for the next generation using your menu!

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The recipes this month were found in a 2003 cookbook compiled by Professional Home Economics and Family and Consumer Science Teachers of California, Nevada, Arizona, and Utah.  

Bake ‘n’ Take 4th of July BBQ Ribs

Ingredients:

1 rack baby back pork ribs

3 cups apple juice

1/2 cup apple cider vinegar

1/2 teaspoon garlic powder

1 (16 ounce) jar barbecue sauce (your favorite)

2 teaspoons garlic, minced 

1/2 cup brown sugar

Directions:

Parboil ribs in apple juice, cider vinegar, and garlic powder for about 45 minutes. Place ribs in a 9×12 baking dish and cover with barbecue sauce, minced garlic, and brown sugar. Bake at 350 degrees for 30 to 40 minutes. Cut into serving-size portions. Serves 6-8

Whiskey Marinaded Steak with Roasted Onion Sauce

Ingredients: Marinade

3 tablespoons olive oil

2 tablespoons Dijon mustard

1/4 cup bourbon whiskey

1/3 cup soy sauce

2 tablespoons red wine vinegar

1 tablespoon A-1 sauce

1/4 cup brown sugar

1 tablespoon garlic, minced

2 teaspoons pepper, freshly ground 

1 tablespoon red onion, minced

Directions:

Mix all marinade ingredients together. Place desired cut of steak in marinade and refrigerate at least 1 hour or overnight, if possible. Grill steaks and serve with onion sauce.

Ingredients: Roasted Onion Sauce

1 sweet onion, cut into 8 wedges

1 teaspoon olive oil

Salt and pepper, to taste

2/3 cup beef broth

1 teaspoon soy sauce

4 teaspoons cracked black pepper

Directions:

Preheat oven to 375 degrees. Coat onion wedges with olive oil, sprinkle with salt and pepper. Roast on baking sheet 30minutes or until soft. In a blender, combine roasted onion with remaining ingredients and blend into a sauce. Pour over barbecued steaks or serve on the side. Serves 4

Bourbon Chicken

Recipe from New Orleans Cajun Cooking School

Ingredients:

12 pieces chicken

Salt, pepper, garlic powder, to taste

2 cups onion, chopped

1/4 cup butter

1 bunch scallions, chopped

3 tablespoons fresh parsley, chopped

1 teaspoon garlic powder

1/2 teaspoon pepper

2 cups chicken stock, divided

Dash Kitchen Bouquet

1 tablespoon sugar

2 ounces bourbon

2 tablespoons cornstarch

3 cups rice, cooked

Directions:

Preheat oven to 350 degrees. Season chicken pieces with salt, pepper, and garlic powder. Bake 45 minutes. Meanwhile, saute chopped onion in butter. Add scallions, parsley, garlic powder, pepper, 1 1/2 cups chicken stock, Kitchen bouquet, and sugar, and simmer for 15 minutes. Add bourbon and cook 5 minutes more. Dissolve cornstarch in remaining 1/2 cup chicken stock and add to thicken the sauce. Pour sauce over chicken and return to oven. Bake 30 minutes more. Serve with rice. Serves 6

Note: Try substituting pork chops for the chicken. This is a great sauce to be creative with.

Happy August. Cheers!

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