The Cooking Channel
Cooking With Kelis: 5 Recipes That Will Spice Up Your Summer Cookout
Kelis shares some BBQ-worthy recipes for the Fourth of July using her sauce line, Bounty & Full.
Everything truly is better smothered dipped or poured!
I love sauce, I always have. I'm the girl at the restaurant asking the waiter what other sauces they have hidden in the back there. I had never put much thought into it though until I went to culinary school about five years ago. When I really began to think about it, everything started to make sense. I love fashion but my favorite part has always been the accessories: the shoes, the bags, the scarves and the jewels. Its the extras that really define who we are.
Sauce is the perfect accessory. When you put on the perfect black dress it's the shoes and jewelry that give you character. Sauce gives the character to every dish. It tells you where it's from and sometimes the culture and history, too. I realized I was excited and passionate about those things, and I wanted to share the flavors I'd tasted around the world, as well as moments from my past. I put them in a bottle and that's when I started Bounty & Full. Here are a few simple and delicious recipes using my Bounty & Full sauces to help define your summer cook out! It's a lifestyle. –As to Ashley Monaé
The Cooking Channel
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6
Bounty & Full
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6
Jerk Ribs
INGREDIENTS:
RIBS:
1/2 cup brown sugar
1 tablespoon whole caraway seeds
1 tablespoon granulated garlic
1 tablespoon kosher salt
1 teaspoon cayenne pepper
Sprinkle smoked paprika
Four 8-to 10-ounce racks of ribs
DIRECTIONS:
For the sauce: Combine the oil, molasses, soy sauce, allspice, garlic, Scotch bonnet pepper, scallions, thyme and some black pepper in a blender and blend. Transfer to a saucepan and cook until the sauce changes color, 10 to 15 minutes.
For the ribs: Preheat the oven to 400 degrees F. In a bowl, combine the sugar, caraway seeds, garlic, salt and cayenne pepper. Coat the ribs evenly on both sides and reserve any remaining rub. Sprinkle the ribs with paprika. Place the ribs in a hotel pan or deep baking dish. Cover tightly with foil. Bake covered completely, about 2 hours 30 minutes.
Check the ribs for doneness throughout; when the meat separates from the bone, the ribs are done. Coat the ribs evenly with the jerk sauce and cook, covered, for an additional 15 minutes.
Bounty & Full
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6
Chopped Kale & Heirloom Tomato Salad with Ginger Sesame Glaze
INGREDIENTS:
(salad dressing)
1 tsp. minced garlic
2/3 cups of ginger sesame glaze
1 sprig of thyme
1 sprig of rosemary
1/4 tsp. black pepper
1/3 cups balsamic white vinegar
1/2 tsp. salt
chopped kale
3 heirloom tomatoes
1 sliced yellow pepper
dried blueberries
1/3 cup of chopped hazel nuts
portobello mushrooms sliced very thin
thinly sliced jalepenos
DIRECTIONS:
toss ingredients in a large bowl, top with Ginger Sesame glaze.
Your gonna change corn bread recipe like this, instead of milk you will use 1 cup pineapple saffron glaze and instead of 3 eggs use one egg and 2 heaping Tablespoons of mayonnaise and chop one jalepeno.
Bounty & Full
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6
Rosemary Skewered Shrimp Glazed with Bounty & Full Cranberry Mandarin Sauc
INGREDIENTS:
16 large rosemary sprigs
2 pounds large raw shrimp
1 tsp black pepper
1 1/2 tsp salt
1 tsp granulated garlic powder
1/2 cup bounty&full full cranberry man serine sauce
1 Tbl sp olive oil
1/4 cup stock (chicken or vegetable)
DIRECTIONS:
Take your large Rosemary sprigs and in the center of each shrimp use the Rosemary like a skewer. This will look great and give such good taste and aroma to your party. Season the shrimp with the salt, black pepper and garlic. With a glazing brush. Brush olive oil on both side of the shrimp.
On low fire, place the skewers on the grill. In a small pot heat your cranberry mandarin sauce. Add stock to desired thickness as needed.
Once the shrimp begin to pink in color on the down side flip and and with your glazing brush coat liberally with cranberry mandarin sauce. Flip and repeat on the other side. Then serve.
Bounty & Full
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6
Bounty & Full Pineapple Saffron and Jalapeño Corn Bread
INGREDIENTS:
1 cup cornmeal
1 cup flour, reserve 1 tablespoon
1 cup pineapple saffron glaze
1 cup sugar
½ cup fresh corn kernels, from 2 ears
½ cup sugar
1 teaspoon of salt
1 teaspoon baking powder
1 teaspoon of baking soda
1 egg
4 tablespoons unsalted butter, melted
2 tablespoons mayonaise
1 chopped jalepeno
1 teaspoon ground ginger
¼ cup candied ginger, chopped
Honey Glaze:
4 tablespoons butter
2 tablespoons honey
pinch of salt
DIRECTIONS:
Preheat oven to 350 degrees. In a large bowl, whisk together flour, cornmeal, ground ginger, sugar, baking soda, baking powder and salt. In a separate bowl whisk together eggs, mayonnaise, jalepeno and saffron glaze and stir into the flour mixture. Finally, coat candied ginger in reserved flour (this prevents it from sinking to the bottom of the pan) and fold it into the batter along with the fresh corn until evenly distributed.
Pour melted butter into a 10-inch cast iron skillet and coat all edges of the pan with a pastry brush or paper towel. Pour prepared batter into the skillet and bake 25 to 30 minutes or until a skewer or tester comes out clean.
For the glaze:
In a small bowl, whisk melted butter, honey and pinch of salt. Use a fork to poke holes all over surface of cornbread. Use a pastry brush; brush the glaze evenly over the top of the warm cornbread. Glaze absorbs best when the cornbread is hot out of the oven.
Cut into wedges and serve.
Bounty & Full
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6
BBQ Baked Beans with Wild Cherry BBQ Sauce and Espresso
INGREDIENTS:
1 Spanish onion coarse chop
6 garlic cloves minced
1 pound bacon
1 1/2 pound navy beans (if dried soak the night before or canned)
Salt to taste
1 1/2 tsp black pepper
3/4 cup bounty&full wild cherry bbq sauce
1 Tbl sp smoked paprika
1/2 can a coke (optional, can substitute with stock or water but the coke is fun)
1/2 cup brown sugar
1/2 tsp cayenne pepper
DIRECTIONS:
Preheat your oven to 375 . In a cast iron skillet render the fat from your bacon. Once golden and crispy remove the bacon and set aside. Sweat your onions in the bacon grease. Lightly salt and pepper them. Add garlic and beans . Stir and add your cooked bacon back to the skillet. Add brown sugar. Stir. Use coke to deglaze your pan so add only small amounts as you go. Add the bbq sauce, cayenne and paprika. Stir. Cover your skillet and put in the oven for about 30 minutes.
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