5 tasty dishes to serve at a summer backyard bash

Throw a big summer bash with these tasty recipes from Spring House in Winston-Salem.

22 minute Hot-Smoked BBQ Pork Tenderloin
5 T. honey
1 T. chipotle powder
1 t. cumin
coriander
.5 t. s/p
3 T. evoo
2 6 oz. pork tenderloins
2 sugar maple planks

Combine honey and  spices with 1 t. evoo in mixing bowl, whisk until well-blended.
Brush the glaze on pork tenderloin. Reserve.

Brush remaining evoo onto sugar maple plank & “toast” over a medium high grill (425) for 10-12 minutes. Place pork tenderloin on plank & roast for 8-10 minutes. Brush with additional glaze & serve with:

Chipotle Strawberry BBQ Sauce
3 T. evoo
.5 cup onion 2 t. garlic, minced
2 t. chipotle, chopped
.5 cup tomato paste
2 pints fresh strawberries, rinsed
16 oz. Cheerwine
.5 cup vinegar
.75 cup brown sugar
.5 t. salt

In a medium saucepan, heat oil – add onions & cook 4-5 minutes.
Add garlic, chipotle chiles, tomato paste, & strawberries – cook 3-5 minutes.
Add Cheerwine, vinegar, brown sugar, & salt – bring to a boil.
Allow to simmer until reduced, 14-15 minutes.

“Old School” Beer Can Chicken with Apple Bourbon BBQ Sauce
2 Tbsp. Butter
¼ cup Onion, diced
1 Apple, grated
3 Tbsp. Bourbon
¼ tsp. Cayenne
¼ tsp. Cinnamon
¼ tsp. Cumin
2 cups Ketchup
½ cup Apple Cider Vinegar
½ cup Cheerwine Pop
½ cup Brown Sugar
6 Tbsp. Maple Syrup
1 Tbsp. Worcestershire Sauce

Red-Spice Chicken and Blueberry Cinnamon Chutney featuring Dr. Brownstone’s Shake, Rattle, & Roll Cajun Spice Rub

4 cinnamon sticks
1 T. allspice
1 t. cloves
1 t. coriander seeds
4 blueberries
3 cups Blueberry Wine
2 cups sugar
2 cups rice winer vinegar
6 T. orange zest

Combine & wrap in cheesecloth: cinnamon, allspice, cloves, and coriander seeds; tie with kitchen twine.

Combine blueberries, Blueberry Wine, sugar, vinegar, spice bag, orange peel, and 1 cup water. Bring to a boil. Reduce heat & stir until mixture is thick and reduced – 1 hour.

Discard spice bag.

4 chicken breast
4 T. evoo
2 T. chopped fresh parsley

Dredge chicken breast with Dr. Brownstone’s Country HOT! Rub:
1 T. celery seed
2 T. black peppercorns
1 T. brown sugar
2 T. onion
2 T. garlic
5 T. smoked paprika
5 T. sweet paprika
3 T. cayenne
2.5 T. oregano
2.5 T. thyme
2 T. sage
1 T. kosher salt
1 T. white pepper

Combine all ingredients. Reserve. Recipe will yield more Spice Rub than is necessary – store in an airtight container for future use.

Togarashi spiked Shrimp with Fiery Sweet Honey Wasabi Glaze
4 Tbsp. Wasabi Powder
3 oz. Lime Juice

2/3 cup Soy Sauce
1.5 cup Honey

Luv Luv Cocktail
Mint
Lemon Balm
Fresh Berries
1 oz. Absolut Vanilla
1 oz. Absolut Raspberry
.5 oz. Chambord
Lemonade
Soda Water

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