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'Open Flame' celebrates the great American picnic

The Food Dude hosts “Open Flame” at American Propane, which features local chefs turning ordinary cookouts into gourmet events.
by Dave Cathey Published: June 26, 2013

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.

Coming soon

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.

by Dave Cathey
Food Editor
The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene.
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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

Smoked paprika

Salt and pepper to taste

Preheat oven to 325 degrees.

Pull the rack from the oven and place the eggs on it. Carefully slide it back in. Bake for 30 minutes and transfer the eggs into a large bowl of ice water. When the eggs are cool enough to handle, peel.

While the eggs are baking, boil the potatoes until fork soft, about 15 minutes and transfer to a small mixing bowl.

Slice peeled eggs in half, separating out yolks into the mixing bowl with potatoes and whites onto a platter. Refrigerate the whites while you prepare the filling.

Smash the potatoes and yolks together and mix in the remaining ingredients. For lighter filling, whip the mixture with a hand mixer. If you whip the filling, it can be transferred to a piping bag for a fancier presentation. Otherwise, use small spoon or fork to fill the whites. Dust with smoked paprika and fresh parsley.

Cover and refrigerate until service.

Source: Dave Cathey

BURGER DOGS

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)

Mix the ground beef with season salt and roll out 8 4-ounce. Hot dog shaped hamburgers.

In a mixing bowl, add relish, cucumbers, and peppers and refrigerate for two hours.

Mix mayo and mustard.

Grill burger dog until it reaches an internal temperature of 155 degrees.

Lightly warm or toast bun; brush with mayo/ mustard mixture, place two slices of tomato on the bun and place the dog between the tomatoes, top with cucumber relish and garnish with shaved onions and serve.

SOURCE: Chef Jermiah Duddleston

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

Cook the beans according to the directions on the bag.

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.

Stir in 2 cups water, tomato paste, hot sauce, honey, Worcestershire and salt. Mix well. Stir in the beans. Bake, uncovered, stirring occasionally, until beans are nicely glazed and pan juices thickened, about 1 hour. Serve hot.

Source: Dave Cathey

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

Place mustard and sugar in a nonreactive mixing bowl and whisk to mix. Gradually whisk in vinegar, oil and hot sauce. Season with salt and pepper to taste; the dressing should be highly seasoned. Set dressing aside.

Finely chop cabbage in a food processor fitted with a metal chopping blade, running the machine in short bursts; this is a chopped, not a shredded, slaw. Work in several batches so as not to overcrowd processor bowl.

Finely grate carrot by hand or use shredding disk of food processor.

Add cabbage and carrot to dressing and toss to mix. Taste for seasoning, adding more salt and vinegar as necessary.

The slaw tastes best served within a few hours of being made but can be refrigerated, covered, for a day or two.

SOURCE: Steven Seikel

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

Fry the bacon in a large skillet over medium heat until crisp and browned. Transfer the bacon to a plate lined with paper towels and set aside.

Place the sweet potatoes and Yukon Gold potatoes in two separate saucepans. Cover the potatoes with water (by 2 inches), add 1/2 teaspoon salt to each pot, and bring the pots to a boil over medium-high heat. Reduce the heat, and simmer the potatoes until they are just cooked through and tender. The sweet potatoes will cook in about 15 minutes, and the Yukon Gold potatoes should be finished in about 12 minutes. Drain the potatoes, and allow them to cool.

Combine the potatoes, scallions, celery and serrano chiles in a large bowl. Add the mayonnaise, Oklahoma Gold Mustard, tarragon, salt, and pepper, and combine. Taste for seasoning, and add more salt or pepper, as desired. Toss the potato salad with the arugula, and serve on a large platter, garnished with the crumbled bacon.

SOURCE: Steven Seikel

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