Makes 8 servings Chef’s Note: Cook these beans, uncovered, in a smoker to give them a slightly smoky flavor. You can also place the beans under ribs or a pork butt during smoking to allow the beans to gain some barbecue flavor from the drippings.
Classic Barbecue Sauce
Makes 3 cups sauce This is a classic mild, sweet-style barbecue sauce with a very slight acidity that gives the flavor balance. It is a good, thick, general-use, red barbecue sauce that works well with chicken, beef, and pork.
Homemade Beefsteak Ketchup
Makes 4 servings This jewel of a recipe from the CIA’s own Waldy Malouf is slightly sweet, spicy, intensely flavorful sauce that will elevate any already amazing dish to even greater heights. We most look forward to sharing this recipe at our Hyde Park campus’ annual Beefsteak Dinner, a boisterous […]
Kansas City Style Barbeque Sauce
Makes 2 1/2 cups
Peanut Butter Nougat
Makes one 9 by 13-inch slab All of the goodness of peanut butter in a light nougat—nothing could be better, except maybe adding some chocolate. This nougat pairs well with both dark and milk chocolate. The texture of the nougat will improve a day or two after it is made. […]
Pear Skillet Cake
Makes 12 servings
Shoo-Fly Pie
Makes one 9-inch pie This pie is made with alternating layers of streusel-like crumbs and molasses filling, resulting in a cakelike texture with a base of gooey and flavorful molasses. It is a type of traditional Amish pie that is called “wet bottom,” for the layer of molasses that settles […]
Sweet Potato and Peanut Soup
Makes 8 servings The whipped cream garnish is by no means mandatory, but it’s pretty tasty. You can use your blender or even hand whip the ingredients. For a vegetarian soup, use vegetable broth in place of the chicken broth.
Sweet Potato-Pecan Pie Bars
Makes one 9-in by 13-in pan Sweet potato custard and bourbon-flavored pecan topping make this the perfect fall treat.