Cat Cora’s Summer BBQ Menu

Did you know that Chef Cat Cora loves to entertain? When she’s not in the Food Network’s Kitchen stadium during the summer months she loves to entertain friends and family in her backyard. Two of her favorite summer backyard cooking techniques include grilling and smoking. She says it’s a refreshing laid back change from the pressures of Kitchen Stadium.

Cat credits her Southern and Mediterranean backgrounds for the inspiration behind her easy, family friendly, global BBQ recipes and shares her creations at the recently opened CCQ (Cat Cora’s ‘Que) located at Macy’s Signature Kitchen in Costa Mesa, CA.

I have a couple of Cat’s favorite backyard barbcue recipes to share with you today. I’m also working on an interview with Cat, and I’ll be back with that in the next couple days!

From Cat:

“A slaw with a mustard vinaigrette is a classic southern barbecue go-with,” says Cat. “It’s totally refreshing with the heat of the meat. If you haven’t tried broccoli slaw, check it out,” she adds. “I think it blows away every other slaw base, because it stays crisp and its flavor really holds its own with a tangy dressing like this one.”

Cat’s Broccoli Slaw
Serves 8

Dressing
1/3 cup Dijon mustard
1/2 cup sugar
1/3 cup extra virgin olive oil
3 tablespoons hot-pepper sauce such as Tabasco
1 teaspoon celery seeds
Salt and freshly cracked black pepper

2 (12-ounce) packages broccoli slaw

To make the dressing in a large bowl, whisk together the mustard and sugar until the sugar dissolves. Gradually add the olive oil and the hot-pepper sauce while whisking constantly. Whisk in the celery seeds and season with salt and pepper.

Add the broccoli and mix thoroughly with the dressing. Serve right away or within 1 hour.

Pit Beans

Pit beans, simmered in or on the smoker, grill, or pit are another southern barbecue must-have. Cat’s ultraeasy recipe includes chickpeas and cinnamon, a nod to her Mediterranean roots. You can make the beans on the stove top and then transfer the pot to a lower-heat area of the grill to keep them warm during the party.

Serves 8

2 (15 1/2-ounce) cans chickpeas
2 (15 1/2-ounce) cans kidney beans
2 (15 1/2-ounce) cans pinto beans
2 cups good-quality barbecue sauce, without a smoky flavor
1 teaspoon ground cinnamon
2 scallions, white and tender green parts, thinly sliced

In a saucepan, combine all of the beans, including their liquid, and the barbecue sauce, place over medium heat, and stir until the mixture comes to a simmer. Add the cinnamon and simmer, uncovered, for about 30 minutes, or until the liquid has reduced to a sauce consistency.

Remove from the heat and spoon the beans into a warmed serving bowl. Garnish with the scallions and serve immediately.

Image via Cat Cora Cooks