4th of July Recipes: Espresso Jalapeno BBQ; Joe's Country Corn Muffins
We're learning how to make espresso jalapeno bbq ribs and country corn muffins.
Espresso Jalapeno BBQ
2 Med yellow onions chopped 2 Jalapenos seeded chopped 4 Garlic cloves chopped ½ cup Cider vinegar 1 cup brewed Espresso 1 cup Ketchup 1 T Cumin 1 ½ T Dry mustard 2 T worchestershire ½ cup water ⅔ cup Brown sugar ¼ cup molasses S&P to taste
Sweat yellow onions, jalapenos, and garlic together.
Add remaining ingredients, simmer for 45 min.
Joe's Country Corn Muffins by Joe Windham
1 cup corn meal 1 cup unbleached bread flour 1 ½ tablespoons baking powder 1 teaspoon kosher salt 6 tablespoons sugar ½ stick unsalted butter 2 large eggs 1 can no salt whole kernel corn 1 can cream corn 1 cup whole milk ¼ cup extra virgin olive oil
Pre-heat oven to 425 degrees
In a large bowl combine flour, baking powder, sugar and salt set aside
In another bowl mix milk, eggs and olive oil set aside
In the bowl of a stand mixer combine corn meal and butter. mix on low until combined
Add flour mixture and mix on low until combined
Add milk mixture and mix on low until smooth, about a minute
Add both cans of corn and mix on low until combined
Scoop mixture into un-greased non stick muffin pans filling 3/4 full
Bake at 425 degrees for 15 to 17 minutes until a toothpick comes out clean