Voting Starts Sep 13th
Folks I am tickled for many reasons, right pleased that football season is underway and some of you are linking in your recipes during the weekend to enter to win. I know last weekend was a busy holiday and I know many of you may not even follow college football, but that shouldn't keep you from entering. Last weekend, thanks to tropical storm Lee, we spent the entire holiday inside and that gave me a chance to do something I normally don't do - cook BBQ style food in the oven.
Yup, there is one recipe that we like, a favorite we call Country Ribs with Old Fashion BBQ Sauce. You won't find in on this site and it is not in my published cookbook but it will be in the one coming out next year. You can win one by linking in recipes. There is a new winner each week. See, I told you I was right happy.
Now, I am also please that a few of you who did submit recipes are also continuing in playing 'game-week' as week 2 ended last night. Of the past two weeks, there is clearly a few of you that have your eyes on the end zone- the Grand Prize to be giving away during the National Championship game. Ya gotta enter to participate and win folks.
Now, congratulations to Claudia for the winning 24x24 Wing showcase in last week's game. Join in and share your recipes before Monday night - doing so gets you a chance to choose this week's game winning recipe. Each week's winner gets an e-book of my newest publication due out in January, Best of Drick's Kitchen and every recipe you enter gives you a play in the Grand Prize Drawing at the end of the season.
See the 'rulebook' for plays enhancing your game experience.
Week 3 - Here is a relish we just love and actually we enjoy this on so many things, not just hotdogs. It is a great addition for many vegetables too but grilled dogs and sausages will run down the field if they know this is waiting for 'em. Enjoy!
3 cups water
1 1/2 tablespoons tomato paste
2 teaspoons cane syrup, corn syrup will do
1 teaspoon cornstarch
1 1/2 teaspoon yellow mustard seeds
1 teaspoon crushed red pepper
1/4 cup white vinegar
1 teaspoon paprika
1 -10 oz jar sweet pickle salad cubes or relish
Heat the oil in a large saucepan over medium saucepan. Sauté diced onion and peppers in the oil for 5 minutes, until onions are soft but not brown. Add the water and stir. Whisk the tomato paste, corn syrup and cornstarch together in a small bowl and stir in to the pan. Add the salt, mustard seeds and crushed pepper stirring into the mix. Bring to a boil and reduce heat to a medium simmer cooking for 30 minutes.
get the InLinkz code