“Fun with Food” Podcast: Summer BBQ Send off with sausage skewers and more

Note: Suzanne Corbett is a culinary expert and food historian, who has taught cooking classes for years, many years for Dierbergs Cooking School and Oasis. 

By Suzanne Corbett

We had a great time with our “studio audience” as we filmed our latest “Fun With Food” segment. We love our readers and listeners and we like to provide an atmosphere where Cardinals fans can meet other Cardinals fans. The audience members came to watch the cooking and left with new friends.

In case you missed the podcast, here it is. CLICK HERE.

And in case you want the recipes they are in this article.

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Summer BBQ Send off

Quick Barbecue Ranch Beans

4 cans pinto beans, drained

6 slices bacon, chopped

1 medium onion, chopped

3-4 cloves garlic, minced

1 jalapeno, seeded and finely chopped

2 tablespoons tomato paste

1-2 tablespoons chili powder

1 teaspoon ground cumin

1 tablespoon smoked paprika

2 tablespoons brown sugar

1 tablespoon apple cider vinegar, or more to taste

Salt and pepper to taste

Render bacon in a pot or skillet until crisp. Add onion, garlic, and jalapeño; cook until softened. softened.  Stir in tomato paste, chili powder, cumin, smoked paprika, brown sugar, and vinegar. Add beans and stir well. Simmer 20 -30 minutes until beans are thick.

Sausage Kabobs with a Honey Mustard Glaze

1 pound kielbasa or any pre-cooked smoked sausage or jumbo franks, cut into 1 – ½ inch slices

1 large red bell pepper, seeded and cut into 2-inch pieces
1 large red onion, peeled and cut into inch pieces
Chopped fresh parsley,  about ¼ cup
¼ cup oil
Garlic powder to taste
1 tablespoon fresh oregano
Salt and pepper to taste

Toss sausage and vegetables together with oil and spices. Thread on skewers and grill until vegetables are tender and sausage is nicely charred.  Brush with honey Mustard glaze during the last minute on the grill and serve.

Honey Mustard Glaze

½ cup honey
¼ cup Dijon mustard

2 Tablespoons orange juice

Flat Top Street Corn

4 cups fresh or frozen corn kernels
For the sauce:
½ cup Mexican Crema or sour cream
¼ cup mayo
1 teaspoon chili powder
½ teaspoon garlic powder
lime juice (1-2 tablespoons)
dash of hot sauce

Toppings: crumbed cotija or feta, chopped fresh cilantro, smoked paprika or chili powder and lime juice.

Heat grill to 400 degrees

On the cob: Place ears directly on hot griddle, rotate every 2 minutes until all sides are charred and kernels are caramelized (10–12 min).

Off the cob: Toss frozen kernels with oil, cook 6–8 min until some are charred.

For the sauce: Mix crema, mayo, spices, lime juice, and cayenne.

To finish corn: On the cob: Brush with sauce, roll in cotija, dust with chili and smoked paprika, squeeze lime.

Off the corn: Toss charred kernels with sauce, then top with cheese, cilantro, lime,

Barbecue Garlic Cheese Bread

1 loaf French bread
1 stick butter, room temp
2 cups shredded cheddar cheese
Dash of Worcestershire sauce
2-3 cloves garlic minced
2-3 tablespoons chopped fresh parsley

Slice bread in half. Mix all the ingredients together and spread over the inside of the bread halves. Wrap bread in foil and place on the grill or in a 375-degree oven for about 20-30 minutes to melt cheesy garlic butter.

To watch the cooking demonstration: CLICK HERE.

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