Karli’s Labor Day recipes

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Matt Chatfield, Executive Chef at William Jewell College, stopped by to give us some last minute Labor Day recipe ideas:

BBQ Cobb Salad

2 pcs chicken breast
2-3 tablespoons canola oil
BBQ Spice to season
4 cups romaine lettuce, chopped
1/2 cup corn, cooked
1/2 avocado, diced
4 green onions, chopped
1 large red onion, sliced 1/2 inch thick, grilled or caramelized
1/2 cup heirloom tomatoes, chunked
1/2 cup Mexican or blue cheese, crumbled (optional)
1/4 cup BBQ Sauce

Directions

Preheat grill to medium
Combine all dressing ingredients, cover and chill.
Brush chicken with olive oil, season with spice.
Grill 5-8 minutes per side, or until cooked through, 165 degrees F. Brush with BBQ sauce, and allow to cool 5 minutes, and cut into 1 inch chunks.
Place lettuce on plates and decorate the tops of the salad with all the ingredients, dressing at service time.

Smoked Pork Tenderloin Recipe

2 each pork tenderloin
1/2 cup bbq rub
1 tbsp chipotle adobo sauce
3 tbsp pure maple syrup

Brine:
2 Qts water
1/2 C roasted garlic pepper seasoning
2/3 cup brown sugar
1 tablespoon salt
2 ea bay leaves
5 cloves garlic, smashed

Directions:

Boil the brine. Cool the brine, and brine the pork overnight in non reactive dish. Rinse the pork and pat dry with clean towel. Smoke pork tenderloin with hickory chips for 30 minute at 200F. Turn on the grill on medium high heat, mark pork tenderloin both side and glaze with adobo maple sauce. Finish in the oven  at 350F for 15 minute or until internal temperature 150F. Let rest for 10 minutes before slicing it.

Brown Sugar Shortcakes with Spiced Peaches Recipes

For the shortcakes

  • 2 cups all purpose flour
  • 1/2 cup old-fashioned oats
  • 1/2 cup (packed) golden brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup chilled unsalted butter, cut into small pieces
  • 2/3 cup whole milk

For fruit

  • 1 pound firm but ripe peaches (about 4), halved, pitted, each cut into 4 wedges
  • 1/3 cup sugar
  • 2 teaspoons fresh lemon juice
  • 1/8 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter
  • 3/4 cup chilled whipping cream
  • 2 tablespoons powdered sugar

To Make shortcakes:

Preheat the oven to 425°F. Line large baking sheet with parchment paper. Mix flour, oats, brown sugar, baking powder and salt in large bowl. Using fingertips, rub in butter until mixture resembles coarse meal. Add milk; stir until dough forms.

Drop dough onto prepared baking sheet, forming six 2 1/2-inch-diameter biscuits and spacing 3 inches apart. Sprinkle with 2 teaspoons sugar. Bake until biscuits are golden and tester inserted into biscuit comes out clean, about 20 minutes. Transfer to rack. (Can be made 8 hours ahead. Cool. Store airtight at room temperature.)

Make fruit:

Combine peaches, 1/3 cup sugar, lemon juice, and cinnamon in heavy medium saucepan. Cook over medium heat until peaches release their juices but are still firm, stirring occasionally, about 4 minutes. Add butter. Stir until butter melts. Cool slightly.

Using electric mixer, beat cream and powdered sugar in large bowl until stiff peaks form. Using serrated knife, slice off top 1/3 of biscuits. Transfer biscuit bottoms to plates. Spoon half of plum mixture over biscuits. Spoon whipped cream atop plum mixture. Spoon remaining plum mixture atop cream, dividing equally. Place biscuit tops over plum mixture. Serve immediately.

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