As we prepare for the impending arrival of the Fourth of July, it seemed appropriate to celebrate the great American picnic at the most recent “Open Flame,” presented by American Propane.
I was joined by chefs Amie Gehlert and Kenny Talley of Mutt's Amazing Hot Dogs to celebrate National Hot Dog month with a pair of Mutt's gourtmet hot dogs as well as Jermiah Duddleston, of Uptown Grocery Co. in Edmond, who made a burger as a hot dog in honor of the celebration.
To top off the evening, Russ “The Smokin' Okie” Garrett took an ordinary rack of ribs provided by Buy For Less and transformed it into a championship-caliber, competition-ready rack of barbecue spare ribs. Tony Tielli, of the local Rough Tail Brewing Company, was on hand to provide samples of the local brew, which paired perfectly with our spruced-up picnic fare.
The show-stealer of the night was Seikel's Oklahoma Gold Old-Style Mustard, created by well-known local restaurateur Paul Seikel and his son Steven. The Seikels made a potato salad out of the mustard, and I used it in my baked beans and deviled eggs recipes. To find more about Seikel's Oklahoma Gold, go online to okmustard.com. Seikei's is gradually finding its way into stores. You can find it in Oklahoma City at La Baguette Bistro, Forward Foods, Culinary Kitchen, The Beef Jerky Emporium, Gourmet Gallery, Bill Kamp's Meat Market, Uptown Grocery Co. and all Pearl's locations.
As for me, I filled in the blanks with some sweet and spicy baked beans finished in the smoker and deviled eggs with some sweet heat for filling.
Because of the number of eggs I had to make, I hard-cooked them in the oven rather than in a pot of water. When choosing eggs to hard-cook, it's best to choose eggs closer to the end of their time in the land of the fresh. Eggs that are at least 2 weeks old will peel away from the egg more easily than fresh.
To tell how old an egg is simply fill a small pot with water and drop the eggs in one at a time.
If the egg sinks and stays on its side, it's likely less than 1 week old.
If it drops to the bottom but the wider end tilts slightly upward, it's likely more than 1 week old. If it stands on its narrow end, the egg is likely 2 to 3 weeks old. If it floats, you've got the proverbial rotten egg and should extricate it from the premises.
The next “Open Flame” will be July 18 at American Propane with ingredients provided by Buy For Less. The next event will be sponsored by the Pork Council. Call American Propane at 843-6868 to make reservations to see whether they can pull it off. Meanwhile, you'll find the recipe for those ribs in the June 19 edition of The Oklahoman and online at NewsOK.com with the rest.
Sweet and Spicy Deviled Eggs
1 dozen eggs
2 small red-skin potatoes, peeled
2 tablespoons relish
2 tablespoons mayonnaise
2 shallots minced
2 serrano peppers minced
1 tablespoons Seikel's Oklahoma Gold Old-Style Mustard
Fresh Italian Parsley
Salt and pepper to taste
2 pounds 90/10 ground beef
1 tablespoon seasoned salt
3 tablespoons fine diced red bell peppers
½ cup fine diced peeled cucumber
1 teaspoon diced jalapeno pepper
1 teaspoon diced yellow bell pepper
2 tablespoons sweet pickle relish
¼ cup stone ground mustard
¼ cup olive oil mayo
8 fresh baked mini hotdog buns from the great grains bakery
16 half tomato slices
Shaved red onion (for garnish)
Smoky Baked Beans
4 thick slices smoked bacon, diced
½ red bell pepper, seeded and chopped
½ yellow bell pepper
1 sweet onion, chopped
6 ounces tomato paste
3 chipotle chiles in adobo plus 1 tablespoon sauce
3 tablespoons golden brown sugar
3 tablespoons local honey
2 tablespoon Seikel's Oklahoma Gold Old-Style Mustard
1 tablespoons Worcestershire sauce
Salt and fresh ground black pepper
1 pound dry navy beans
Heat oven to 350 degrees. Cook bacon, red pepper and onion in small Dutch oven or oven-proof saucepan over medium heat, stirring constantly, until onion is crisp-tender, about 5 minutes.
Mom's Favorite Mustard Slaw
3 tablespoons Seikel's Oklahoma Gold Mustard
3 tablespoons sugar
3 tablespoons distilled white vinegar (or more)
3 tablespoons vegetable oil
1 tablespoon hot sauce, such as Texas Pete
Salt and pepper to taste
½ large green cabbage, cored and cut into 1-inch pieces (for about 4 cups finely chopped)
1 medium carrot, peeled
Steve's Two Potato Mustard Potato Salad
4 strips thick-sliced smoked bacon
1 pound sweet potatoes, peeled and cut into 1-inch cubes
1 pound Yukon Gold potatoes, peeled and cut into 1-inch cubes
1 teaspoon kosher salt
4 scallions, finely chopped
2 celery stalks, finely chopped
2 serrano chiles, stemmed, seeded, and minced
½ cup plus 2 tablespoons mayonnaise
2 tablespoons Seikel's Oklahoma Gold Mustard
1 tablespoon finely chopped fresh tarragon leaves
Freshly ground black pepper
6 ounces arugula