Welcome to Saz's BBQ Products Recipe Pages

From time to time -

We will highlight a recipe or two on this page that we think you can have a little fun with. If we can get our Chef to let us into his kitchen, we'll get a picture to show you what it looks like when he's finished making the recipe..

Other recipes are listed over here on the right side of the page. Please take a moment to look over a few recipes and give them a try. If you have any questions, suggestions or recipes of your own, especially if you use any one of our fine Saz's BBQ products - Please "Ask The Chef"  and we'll get an answer to you in short order.

 

Italian Roast Vegetables

 

PREP TIME 30 Minutes
COOK TIME 15 Minutes
PORTION SIZE 4 oz
PORTIONS 8 guests
   
INGREDIENTS  
Zucchini 2 medium or 1 large
Red Onion 1/2 medium
Red Pepper 1 each
Yellow Pepper 1 each
Green Pepper 2 each
Carrots 2 each
Artichoke - drained 15oz. can
Fennel - trimmed & julienned 1/2 bulb
Basil 2 T
Olive Oil 1/4 cup
Fresh Garlic 1/4 cup

Preparation:

Wash Vegetables. Slice Zucchini, Red Onions, Carrots into half-moons.
Julienne Fennel and Peppers and place all vegetables into large bowl.
Chop basil and garlic add to bowl with vegetables.
Add Artichokes and Olive Oil.
Toss all ingredients to coat throughout.

Roast in pre-heated 375 degree oven for 15 minutes.

Place in serving dish

Five Spice Scallion Rice

 

PREP TIME 10 minutes
COOK TIME 30 minutes
PORTION SIZE 4 oz.
PORTIONS 4 guests
   
INGREDIETS  
long grain white rice 1 cup
chicken stock 1/2 cup
water 1-1/2 cups
Five Spice Powder 1 T
scallions - sliced thin 2 stalks

Preparation

Bring water, chicken stock and Five Spice Powder to a boil.

Add Rice

Cook over medium low flame for 20 minutes or until rice has abbsorbed the liquid.

 

Acorn Squash

 

Ingredient

Amount

Macadamia Nut Oil

3 Tbsp

Acorn Squash

1 cup

Honey Crisp Apple

1 cup

Black Currents

¼ cup

Cayenne Pepper

½ tsp

Brown Sugar

3 Tbsp

Cold Butter

2 Tbsp

Preparation:

Peel and Seed both squash and apples (Apple will not brown while finishing prep).

Blanch squash in boiling water for 2 minutes.  Chill under cold water.

In a non-stick pan, heat oil on medium heat setting.

Add squash, apples, currents and cayenne.  Sauté for 4 minutes. 

Add brown sugar.  Stir constantly until sugar dissolves. 

Remove pan from heat and add the butter.  There should be enough liquid to create a light sauce after the butter is incorporated.  If not, a little water or cider added before the butter will work nicely.

Serve immediately.  Pork, Turkey and Chicken are nice protein compliments.  Five Spice powder, Ginger and Nutmeg are spice flavors that pair well

Pumpkin Pie from a Fresh Pumpkin

The process for making pumpkin pie using fresh pumpkin is easier than one might think. First rule of thumb is to leave the Jack ‘O Lantern on the porch. Those pumpkins are indeed edible; however, the larger the pumpkin the tougher the flesh and weaker the flavors. Your local market or roadside stand usually offers smaller “pie” pumpkins whose sweetness and tenderness lends itself better to pies and other sweet treats.

The recipe’s below outline how to turn a fresh pumpkin into pulp and then use that pulp to bake a wonderful pie. Please keep in mind that the flavor of “fresh” pumpkin pie is different than canned and that is not a bad thing. Keep tasting your batter. The spices should enhance the flavor of pumpkin not suppress it!!

Pumpkin Pie

Ingredient

Amount

Pumpkin Pulp (recipe follows)

1 1/2 cups

Sugar

2/3 cup

Brown Sugar

1 1/2 cups

Evaporated Milk

1 1/2 cups

Eggs

3

Cinnamon

1t

Ground Cloves

1/8t

Ginger

1/8t

Grated Orange Peel

1t

Nutmeg

1/2t

Salt

1/4t

Pie Shell

1

Preparation

Preheat oven to 425 degrees.

Mix pumpkin, sugars, orange peel and spices in a large bowl.

Add evaporated milk and eggs.

Mix all ingredients well

Pour pumpkin filling into pie shell.

Bake at 425 degrees for fifteen minutes.

Reduce heat to 350 degrees and bake for 45 minutes more

Pumpkin Pulp

Select a ripe and firm pumpkin.

Cut open the pumpkin and remove the seeds and strings.

Cut the pumpkin into pieces.

Place the pumpkin pieces onto the baking pan.

Bake in the oven at 375 degrees for 1 1/2 hours, or until pulp is soft.

Remove the pulp from the rind with a spoon and discard the rind.

Blend pulp until smooth.

Allow blended pulp to strain in a fine sieve for 2 hours.