It's May again and that means the May birthday Sunday Dinner is
BBQ'ed meat. I use the same recipe for any slow cooked BBQ and
I've already written it up as a recipe for ribs. I figured out
last year that a whole pork loin is cheaper per pound than pork
ribs, has (a lot) less waste, and is just as good or better.
Plus it fits on my BBQ, while enough ribs to feed twelve people
Anyway, the pork turned out great, and the side dishes weren't
bad either. Mashed Potatoes with Carmelized Cabbage and Onions
was LeAnne's request. I've mentioned it in other write-ups,
but here it is finally. The recipe for beans comes from County
Line restaurant, which I ate at several times in Austin, Texas
when I was there on business. We also ate at one in
Albuquerque. Their BBQ is great, and their side dishes are
excellent, due, I think, to the inclusion of chopped bacon in
everything. I used vegetarian imitation bacon bits -- not as
good but passable, and the beans came out really good anyway.
Mashed Potatoes with Carmelized Cabbage and Onions (originally
from Bon Apetite magazine)
In a heavy pot or dutch oven, saute
4 onions, sliced
1 head cabbage, thinly sliced
4 tablespoons butter or margerine
Cook for an hour or so, until the vegetables are dark brown.
Stir often and scrape the bottom to get the stuck bits off.
Boil or steam 4 pounds of potatoes, with or without skin, until
they are tender and ready to mash. Mash with 4 tablespoons
butter or margerine, 1/2 cup non-fat sour cream, 1 cup of the
cabbage and onions mixture, and salt and pepper to taste.
Spread into a 13x9 glass baking dish. Mix 2 tablespoons
balsamic vinegar with the remaining cabbage and onions and
spread over the top of the potatoes. Bake at 375 degrees until
hot, about 20 minutes.
County Line Beans (adapted for pressure cooker, with a few
1 large onion, chopped
2 green bell peppers, chopped
4 stalks celery, chopped
Saute in the pressure cooker in 2 tablespoons vegetable oil
until the onions are golden.
Add 2 pounds pinto beans and water to cover by 1 inch.
2 teaspoons ground black pepper
2 tablespoons brown sugar
1/4 cup chili powder
1 teaspoon garlic powder
1/2 teaspoon celery salt
1/2 cup imitation bacon bits
Bring to high pressure and cook for 25 minutes, or until beans
are tender. Add 1 tablespoon salt, or to taste. I let the
beans simmer for an hour or so after releasing the pressure,
and it cooked off some of the excess water and thickened the
whole thing up nicely. Do that if you have time.