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00:00Here's what's happening on the ranch.
00:05I'm updating potluck cookout classics with three show-stopping sides and a super special sweet.
00:12It's a blueberry crisp dump cake with two absolute favorites mashed up in one beautiful dessert.
00:19Then it's all about sides with show-stealing hot honey corn that's a total crowd-pleaser.
00:25A big batch of maple bourbon baked beans with a fancy spin on a beloved barbecue must-have.
00:32And finally, perfect crunchy coleslaw that everyone will love.
00:36It's all about elevating the essentials in cookout potluck.
00:42In the summertime, I love getting invited to cookouts, especially when the cookouts are potluck style.
00:50Everybody brings a dish, and it's always fun to see kind of the variety that you wind up getting.
00:56Well, I am going to share some of my favorite cookout potluck recipes, starting with a blueberry crisp dump cake.
01:04It's kind of the best of both worlds. It's a blueberry crisp and a dump cake.
01:09And it is so amazing, and you're not going to believe how easy it is.
01:13I started by spreading a can of blueberry pie filling into the bottom of this baking dish.
01:20And since I'm using canned pie filling, I'm going to kind of spike it with some fresh blueberries.
01:27So again, you get the best of both worlds.
01:30Okay, and I'm going to save some back and use some more in a second.
01:34Now, just in case you missed the memo about dump cakes, dump cakes use boxed cake mix.
01:42And it's kind of like a fruit cobbler when it's all said and done.
01:46I am using a vanilla cake mix, but once you start making dump cakes, you'll realize that there is no end to the varieties you can make.
01:57I always think a vanilla or yellow cake mix is so good for a fruit cobbler, but I've done spice cake versions.
02:05I've done chocolate cake versions. The list goes on. They're so much fun.
02:10Okay, now what's important now is that you not stir it together.
02:14I'm just going to keep it dry and spread it so that it's in an even layer.
02:20And already that pie filling is kind of starting to get sucked into that cake mix.
02:26Alrighty, so the first thing you do is take 12 tablespoons of butter.
02:34I'm just going to warn you, this is a buttery, buttery proposition.
02:38And you can cut them into small pieces if you want, but I just like to leave them in big chunks.
02:43But the beauty of any dump cake is this layer of butter on top.
02:48And again, you don't want to mix it in. Just leave it as is.
02:51And then I told you I'd sprinkle on the rest of the blueberries.
02:55So I'll add the rest of these here and then you kind of get blueberries on the various layers.
03:02All right.
03:03Now I'll scoot that over and I am going to make a crisp topping just like I would make for any fruit crisp.
03:11And that's just a classic combo of flour, brown sugar and oats and then more butter.
03:21A little bit shocking with the amount of butter that's in this.
03:25But the thing is, this dump cake is so rich and a little goes a long way.
03:32Oh, couple more ingredients.
03:35A little bit of baking soda and a little bit of baking powder.
03:40And then I'm going to go ahead and add some salt.
03:43And I'm going to grab my pastry cutter and just cut this mixture together.
03:49I would use the same crisp topping if I was making any sort of blueberry crisp or apple crisp,
03:56which, by the way, are amazing summertime treats.
04:00OK, so you want to keep cutting this mixture together until you don't see any more of the flour.
04:06And it all looks perfect to me.
04:09So this little crisp topping just goes all over the top of the blueberry dump cake.
04:17Don't want to leave any of that in there.
04:19When I was a little girl, my mom used to make fruit crisps.
04:23And I don't know why, but I would just eat the crisp.
04:27And so, like, I'd go and scrape crisp topping off into a bowl.
04:32It was like a really nice oatmeal cookie.
04:35My mom would walk into the kitchen and be like,
04:39Ree!
04:41Thank you for listening.
04:42I just wanted to share that moment from my childhood.
04:45I also used to get her fresh bread that she pulled out of the oven
04:49and, like, reach under the crust and pull the soft bread out.
04:52I'm going to stop now.
04:54I have so many stories about my oddities as a child.
04:59OK, this is all over in an even layer.
05:02So I'm going to put it into a 375-degree oven.
05:06And it's going to bake for about 45 minutes.
05:10And then I'll take it out and let it cool.
05:15The dump cake is out of the oven.
05:17It looks amazing.
05:18I let it sit and cool for a while.
05:21You never want to pull a dump cake out of the oven and serve it right away
05:25because it kind of needs to settle in.
05:27The filling needs to kind of thicken a little bit.
05:29And it'll be really messy and too hot to eat anyway.
05:33So it's still warm but really, really nice.
05:37So I want to serve this.
05:39Normally I would cover it with foil and take it to my destination.
05:43But I really want you to feast your eyes on this gorgeous cake.
05:49Lots of crisp topping.
05:52Just the way I liked it as a little girl.
05:55But it kind of just falls apart when you put it on the plate.
05:58And you can see kind of that bright purple blueberry pie filling.
06:03And then those fresh blueberries that kind of burst open.
06:06Now, if I was taking this with me, I would usually take along some whipped cream.
06:11I'll either whip it fresh like I did here or you can just take a can of like
06:17canned whipped cream.
06:20Of course, dump cake is also wonderful with any flavor of ice cream.
06:25So you could do like strawberry ice cream and embrace the berry side of things.
06:30My oh my.
06:31Oh me oh my.
06:33Look at this.
06:34I love the texture.
06:36I love the flavor.
06:38I love that it's just slightly warm.
06:41So delicious and very vintage.
06:43Mmm.
06:44Mmm.
06:45Mmm.
06:46Of course, the meat is always the star of any barbecue, whether it's brisket or burgers
06:59or ribs.
07:00But I have to say, I love the sides.
07:03I love every side there is when it comes to a barbecue.
07:07And I'm going to show you how to make hot honey corn.
07:10I swear if you take this to any cookout you're invited to, that will ensure lifelong recurring invitations.
07:18This is incredible.
07:19So basically I boiled this corn until it was tender.
07:23And then I poured melted butter all over the cob, seasoned with salt and pepper.
07:28And then I put it under the broiler to get it really charred on the first side.
07:33I just turned the corn over and it's going back under the broiler to blacken that second side.
07:40So while that happens, I'm going to make this hot honey sauce that is so out of this world good.
07:46I'm going to get some heat under this sauce pan.
07:50And I'll start with honey, about half a cup or so.
07:54And you can add more or less of what you like in this sauce.
07:59And then a little bit of apple cider vinegar, just a splash.
08:04And this is really spicy.
08:06This is where the hot honey comes in.
08:08A couple of jalapenos that I sliced.
08:12And they just go right into the mixture along with some more heat with crushed red pepper flakes.
08:19And even more heat in the form of hot sauce.
08:23Alright, and then I'll stir this together.
08:26And basically what's going to happen with this sauce is the jalapenos are going to turn into candy, basically.
08:33And they make the corn so incredible.
08:37Okay, now I just need to bring this mixture to a gentle simmer.
08:41And then when it's done, I'll move on and show you how to serve the corn.
08:48The corn is ready.
08:50Looks beautiful.
08:52And the hot honey sauce is ready.
08:55I want you to look at this, how quickly those jalapenos changed.
08:59And the sauce is still really hot, but basically you've got this sticky candied jalapeno sauce.
09:07Really delicious honey.
09:09Oh my gosh.
09:10Can't wait to show you what it looks like on the corn.
09:12So, the first thing I'm going to do is transfer all the corn to a platter.
09:18And it's good to have a platter like this if you're transporting, because then you can just put foil over it.
09:24And it kind of keeps it all contained.
09:27So, I'll probably do a little bit of a double-decker situation.
09:32Isn't this corn beautiful though?
09:35The cool thing is, if you can't get fresh corn whenever you want to make it,
09:39you can just use frozen corn on the cob and it works really nicely.
09:43So, next up is this hot honey sauce.
09:48And you can pour it or you can just spoon it.
09:52And honestly, if I were transporting this, I would probably do this at home.
09:58And then just cover it with foil so everything stays nice and warm.
10:02And then that's one less thing you have to worry about when you get to your destination.
10:07Look at these jalapenos.
10:10Ooh.
10:11Okay, last spoonful.
10:13Just make sure each little corn cob is totally covered in that sticky sauce.
10:21Mmm.
10:22Now, if I were taking this to a cookout, I would probably just cover these two little dishes
10:28and take them separately.
10:29I've got some crumbled cotija cheese and some cilantro.
10:33But I'll show you what it looks like all garnished.
10:36It's good to save this for the end and then the cilantro won't wilt before you get to the cookout.
10:43And the cotija won't kind of be absorbed by the other ingredients on the corn, if that makes sense.
10:51I think it makes sense.
10:53You could do feta cheese instead of cotija.
10:56Just anything you want.
10:58You could even do, like, grated Monterey Jack or even Parmesan.
11:03Anything works.
11:04And then, finally, the cilantro just adds a pretty pop of color, but also the flavor of cilantro goes so well with that sweet, spicy, hot honey sauce.
11:17Incidentally, this hot honey sauce would be perfect with, like, fried chicken or fried chicken strips.
11:24Just make some hot honey chicken.
11:26Woo!
11:27You could do lots of things with this.
11:29It kind of opens up creativity along with your nasal passages because it's so spicy.
11:35All right, this is one of the greatest side dishes you can take to a friend's house for a cookout.
11:42It's colorful.
11:44It's sweet.
11:45It's spicy.
11:46Just a little bit corny, but in all the best ways.
11:50If you are invited to a cookout and you need to figure out something to take, you can never go wrong with baked beans.
12:02I usually make just a good old classic version, but it's also fun to change it up, so I am making maple bourbon baked beans.
12:11Yes, they are delicious as they sound.
12:14I started the whole thing with just some sauteed onion, chopped yellow onion, and I've been cooking it in a little bit of oil.
12:22And I'm going to add some really delicious aromatic ingredients.
12:27I've got some garlic, some rosemary, and sage, and it's all chopped really fine.
12:35And I'll stir this around just to get the flavors going.
12:40Baked beans are so easy to make.
12:44The only tricky thing about them is you need a lot of time.
12:48I don't think I've ever made a pan of baked beans that didn't cook in the oven for at least an hour and a half.
12:54And then you need the time to let it sit and kind of calm down.
12:58So while it's easy to pull together, it takes just a little bit of time.
13:02And rosemary and sage.
13:05Okay, where was I?
13:08I'm going to add the beans now.
13:11And here's the thing you may not know about baked beans.
13:14You can add canned beans to make baked beans.
13:17Because the magic of baked beans is the long time in the oven and sort of the caramelization of everything and the other flavors that you add.
13:27So, of course, if you are a purist, you can soak pinto beans or navy beans and cook them for a long time and then make baked beans.
13:38Sometimes going all from scratch is good.
13:42But in this case, I love using just good old canned beans.
13:47Okie doke.
13:48Now, I'm actually going to turn the stove off for a second and add the bourbon.
13:55This is pretty boozy, so I don't want to add it while there's a big open flame underneath.
14:01And then I'll stir it all together, make sure the fumes are kind of calmed down.
14:06I added about a fourth a cup to a third a cup of the bourbon.
14:10Oh my gosh, that smells so good.
14:13Now, the stove can go back on safely.
14:17And I've got a few more things to add.
14:19Maple syrup, these are maple bourbon baked beans, and some brown sugar.
14:26There's a lot of sweetness in baked beans, and that's how you get that caramelized kind of consistency and flavor.
14:34I like to cut through all the sweetness with some spice.
14:37So, crushed red pepper and some dry mustard.
14:41It's a really nice flavor with baked beans.
14:44And then a good amount of salt.
14:47Alright, so I'll get all this stirred together.
14:51And that flame is really hot, so it's already starting to heat up a bit.
14:56And you don't have to cook it on the stove top.
14:58It's going to do all the cooking in the oven, so you really just kind of want to get it to the hot stage
15:03and make sure everything is mixed together.
15:06Okay, and we are there.
15:09It's getting nice and hot.
15:11So, I'll get the baking dish.
15:14And I'm going to turn the heat off and just pour this entire skillet
15:20right into the pan, hoping I don't make a huge mess along the way.
15:26Hey, that was pretty successful.
15:28Alrighty.
15:29Now, I thought I'd add a little bit of hardiness to this.
15:34It's already hardy, but I'm going to add some sausage.
15:37And I kind of broke this into little pieces, and I'm just going to kind of arrange them all over the top.
15:45It's uncooked, but the baked beans are going to bake for so long in the oven that the sausage is going to cook completely.
15:53Obviously, the flavor from the sausage is going to become part of the baked beans.
15:59And this winds up being almost a main course instead of a side dish.
16:04A lot of people like meat in their baked beans.
16:07I always think of them as, you know, very much a side dish.
16:11So, it's not something I do all the time, but this sausage is delicious.
16:17Alright, I think that's enough.
16:19It's pretty much coating, and the little pieces are going to shrink as they bake.
16:25Alright, I think that is well covered, so I'm going to get that oven door open.
16:31And I'm going to bake these beans at 325 degrees for about an hour and a half.
16:38And then I'll take the pan out and let them cool for about 20 minutes.
16:45Well, these are the beans, and I can tell you that my kitchen smells like heaven right now.
16:51Now, normally, baked beans really need no garnish at all.
16:55They are what they are, but I'm just going to sprinkle on some parsley,
16:59because I think it kind of gives the pan a little pretty pop.
17:03I just don't think there's anything that parsley doesn't make prettier.
17:08Alrighty, now I want to show you what this looks like.
17:11And I also want to eat some.
17:13So, the reason you want to let them sit for a while is that when you pull the pan out of the oven at first,
17:19it's extremely liquidy and runny.
17:23So, that 20 minutes that you let it kind of set, the beans thicken a little bit,
17:29and it's just a lot easier to serve up.
17:32Oh my gosh, look at this.
17:35What I love about this dish is you get all those beautiful baked beans,
17:40but that sausage on top almost bakes into a crust, so you get a nice mix of textures.
17:48Alright, I'm going to dig into these.
17:50I'm going to treat them as a main dish right now.
17:53And all I have to say is something I've been wanting to say for the last two hours.
17:59Cool beans!
18:00Now that I've shared these ideas for potluck things to take to a cookout,
18:12I'm actually on my way to one myself.
18:14My friend Hi is throwing one.
18:16She's going to cook the steaks and sausages, and the guests are going to bring everything else.
18:21So, I thought I would take coleslaw.
18:25I know coleslaw sounds very cliché for a cookout, but this is the most perfect classic version.
18:32I actually took it to Hyacinth's house once before, and she requested an encore.
18:37That may be saying something.
18:39It's so easy to make.
18:41Let me tell you how.
18:42First, prep the cabbage and the peppers.
18:45Take a colander and add four cups of finely shredded green cabbage,
18:50four cups of finely shredded red cabbage,
18:53and a cup of seeded and finely sliced red bell pepper.
18:57Next, sprinkle over a mounded tablespoon of kosher salt,
19:01and toss the vegetables to make sure they're well coated.
19:04The salt draws out the moisture, which keeps the coleslaw crisp and stops it from getting watery.
19:10Then, put the colander over a bowl and into the fridge for two hours.
19:15Now, for the homemade dressing, you need two-thirds of a cup of mayonnaise,
19:20one-fourth a cup of sour cream, two tablespoons of white sugar,
19:25two tablespoons of apple cider vinegar, a tablespoon of minced chives,
19:30two teaspoons of yellow mustard, a dash of hot sauce,
19:34a pinch of kosher salt, and of black pepper.
19:38When it's all in the bowl, just stir everything together.
19:42It is such a tasty, simple dressing, and you can make it the day before
19:47and just hold it in the fridge, or you can press on with the salad.
19:51And that's what I did.
19:53So first, I took the cabbages and peppers out of the fridge.
19:57I rinsed them under cold water to get the excess salt off,
20:01put them on a paper towel-lined baking sheet, and patted them dry.
20:05Then, to assemble the coleslaw, I got a big bowl, tipped in the cabbages and peppers,
20:11added the dressing, two tablespoons of chopped parsley, and mixed it together.
20:17Next, I tipped it into a glass bowl, all ready for the party,
20:21and sprinkled two more tablespoons of parsley over the top for a final flourish.
20:26How delicious does that look?
20:28It really is a simple, yet special take on slaw.
20:32I love how versatile this coleslaw is.
20:35You can pile it on a hot dog or a burger, or you can just eat it as a side.
20:41It's so crunchy and colorful.
20:43Well, I hope I have inspired you with new ideas for the next time you get invited to a cookout potluck.
20:50I am on my way to Hyacinths with my coleslaw.
20:54I am going to have fun.
20:55I'm excited.
20:56Bye, friends.
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