July Recipes of the Month 2018
Fire up the grill for some Made in Oklahoma summer cooking. Barbecued chicken and beer-basted brats are summer classics, and are even better with delicious products made in Oklahoma.
Chicken in barbecue sauce can be tricky to cook evenly without burning on the grill. So try the Made in Oklahoma Coalition’s recipe for BBQ and Beer Basted Chicken. MIO makes it easy by starting the chicken in the oven and finishing it on the grill. Summer veggies including corn, peppers, squash and Oklahoma-grown sweet potatoes cook with the chicken for great flavor.
For a new take on beer and bratwurst, try Lovera’s Italian sausage poached in Coop Ale Works beer. After the brats take a turn on the grill, place them in toasty French rolls with sautéed onions, peppers and mushrooms. This is a great recipe for entertaining or even for a quick weeknight meal.
Summertime and ice cream go hand in hand. Oklahoma made Billy Goat Ice Cream, made with goat’s milk, comes in unique flavors like Bourbon Vanilla Bean. Make your own ice cream flurries by combining Billy Goat with soy milk and then topping with all the deliciousness of s’mores. Toasted marshmallows, crushed graham crackers, Braum’s hot fudge topping and Bedre chocolate make the perfect topping for homemade S’mores Flurries.
For summer entertaining, appetizers are a must. For something different, try the Made in Oklahoma Coalition’s Cheesy Bacon Beer Dip. Pretzel bites, sausages and veggies are great for dipping in this creamy dip that can be kept warm in a small crock.
This summer, buy local and eat local. It’s good for you and good for Oklahoma!
BBQ and Beer Basted Chicken
Description: Marinate chicken in a tasty sweet and spicy mix of beer, brown sugar, mustard, chili powder and apricot preserves. Summer veggies are baked with the chicken.
1 whole chicken, cut into 8 pieces (or about 21⁄2 - 3 pounds of any of your favorite chicken) 1 can Coop Ale Works beer
1/3 cup Garden Club Apricot Preserves
1 tablespoon Seikel’s Oklahoma Gold Mustard
1 tablespoon chili powder
1 tablespoon Head Country All-Purpose Championship Seasoning
1⁄4 cup dark brown sugar
1/3 cup Head Country Bar-B-Q Sauce
2 small Triple S Farms, sweet potatoes cut into 11⁄2” - 2” chunks 3 ears corn, cut into pieces
2 bell peppers, cut into pieces
2 zucchini squash, cut into 11⁄2” - 2” chunks
Preheat oven to 375 degrees.
Whisk together beer, preserves, chili powder, Head Country seasoning, brown sugar and barbecue sauce. Pour over the chicken, and marinate in the refrigerator for at least 4 hours, turning to coat halfway through marinating time.
Place chicken on a parchment paper lined baking sheet. Bake for 15 minutes. Add the sweet potatoes and return to oven for an additional 10 min.
Pour the marinade in a saucepan and boil. Reduce heat to simmer, and cook for at least 20 minutes, until marinade thickens and is reduced to about 1/2 cup.
Remove the chicken, flip over, and brush with the reduced marinade. Add corn, squash and peppers to pan with chicken, and bake for 15 minutes.
Remove the chicken again, flip over again, brush with the reduced marinade, and bake for an additional 10 minutes. The chicken should bake for a total of 40 minutes, or until it reaches an internal temperature of 165 degrees.
Grilling option: For the last 10 minutes of baking time take it to the grill to impart the grilling flavors, impress your friends and know the chicken is safe and completely cooked through. This is a fail safe way of “grilling” chicken.
Beer Brats Cook Out
Description: Poach sausages in beer, then throw them on the grill for a next-level cook out.
2 packages Lovera’s Original Italian Sausage
1 can Coop Ale Works, Spare Rib Pale Ale
4 tablespoons Hiland Butter
1 medium onion, sliced
1 medium bell pepper, sliced
8 ounces J-M baby portabella mushrooms, sliced
11⁄2 teaspoons Head Country All-Purpose Championship Seasoning 2 La Baguette French loaves, cut into fourths and sliced
- 1. Cut sausages into 4-5 links each. Poach sausages in Coop beer. Simmer beer in a large saute pan, and poach links in batches for 5 minutes each in the beer. Reserve the sausage for grilling and the beer poaching liquid for the saute.
Heat a large saute pan with the butter, and saute the onions and peppers until they have just
started browning. Add the mushrooms, and saute until golden brown. Don’t leave unattended, and stir until golden brown. Pour the reserved beer over the vegetables, and simmer until thickened, to create a butter-beer sauce.
Grill the sausages over medium-high heat on an outdoor grill or inside in a grill pan. Serve with the french bread. Great with Made in Oklahoma products including Peach Crest Ranch beef burgers with Braum’s buns, Scissortail Farms butterhead lettuce, Head Country Bar-B-Q Sauce and Seikel’s Oklahoma Gold Old Style Mustard.
Description: Make your own summer ice cream flurries, and top with another favorite summer treat: s’mores!
1 pint Billy Goat Bourbon Vanilla Bean Ice Cream 1 cup Hiland Original Soy Milk
12 mini marshmallows
1 Bedre Chocolate Bar
4 graham crackers
1⁄4 cup Miller Pecan Company Native Pecans
3⁄4 cup Braums Hot Fudge Topping
Preheat the oven on broil.
Blend the ice cream with the soy milk. Place in freezer while preparing other items.
Place the marshmallows on a foil-lined sheet tray in the broiler for a few seconds until
brown. Watch closely. Remove from oven, and set aside.
Crumble the chocolate, graham crackers and pecans.
Pour ice cream into cold mugs. Get creative and layer in the fudge, chocolate, graham
cracker and pecans. Top with the toasted marshmallows.
Cheesy Bacon-Beer Dip
Description: Dig in to this dip loaded with bacon, beer and cheese.
1 pound Greer’s Ranch House Bacon
2 (8-ounce) packages cream cheese, cut into cubes
1⁄4 cup Hiland Sour Cream
2 tablespoons Seikel’s Oklahoma Gold Old Style Mustard 1⁄2 teaspoon garlic powder
1 cup Coop Beer
2 cups shredded cheddar cheese
1⁄4 cup Hiland Heavy Whipping Cream Green onions, thinly sliced
Cook bacon until crisp. Crumble, and set aside.
In a medium saucepan on medium-low heat, combine cream cheese, sour cream,
mustard and garlic powder. Stir until cream cheese is melted and ingredients are smooth. Stir in beer and cheddar cheese, stir until cheese is melted and heated through. Add 3⁄4 of the crumbled bacon and 1⁄4 cup cream, stirring until dip is smooth.
Keep warm in a small crock on low heat. You can also store dip in refrigerator, and reheat when ready to serve. Serve with remaining crumbled bacon and sliced green onion. Dip is great served with pretzel bites, Bar-S sausages or fresh veggies.
The above recipes use ingredients from Made in Oklahoma manufacturers with products by Coop Ale Works, Garden Club, Seikel’s, Head Country, Triple S, Lovera’s, Hiland, J-M Mushrooms, La Baguette, Billy Goat Ice Cream, Bedre Fine Chocolate, Miller Pecan Co., Braum’s and Greer’s Ranch House.
About Made in Oklahoma Coalition
Providing a marketing and promotional platform to assist more than 70 Oklahoma food manufacturers, the Made in Oklahoma Coalition (MIO) builds brand preference and loyalty for members and its products. The MIO Coalition-member companies create a positive economic impact on the Oklahoma economy by employing more than 61,500 Oklahomans. The member-companies of MIO generate over $4.2 billion in annual sales for the state’s economy. The MIO Coalition continues to expand the footprint of Oklahoma’s food manufacturing sector through business retention and growth. For more information about MIO and its member companies, please visit www.miocoalition.com.