blueberry salsa

Amazing Wild Blueberry Salsa

Dave DeWitt Recipes Leave a Comment

Thanks to the North America Blueberry Association for this recipe. From the article Blazing Blueberries.

Ingredients

2 cups Wild Blueberries fresh or frozen (thawed)
1/2 medium onion (red or white), diced small
1 jalapeño pepper, seeded and minced (add more to taste)
1 medium red bell pepper, diced small
3 tablespoons chopped parsley or cilantro
1/4 cup lime or lemon juice
1 teaspoon salt
pinch of cinnamon

Instructions

Combine all ingredients, folding in Wild Blueberries last. Refrigerate 1 hour or more to blend flavors. Serve with corn chips or use as a relish with meat and poultry dishes.

steak seasoning

Dr. BBQ’s Steak Seasoning

Dave DeWitt Leave a Comment

This recipe appeared in the article “Retro-Grilling” by Dr. BBQ, Ray Lampe. Learn more about Dr. BBQ on his website here. This seasoning can be rubbed on steak immediately before grilling.

Ingredients

2 tablespoons salt
2 tablespoons turbinado sugar
1 1/2 tablespoons paprika
1 tablespoon coarsely ground black pepper
2 teaspoons granulated garlic
1 teaspoon onion powder
1 teaspoons ground coriander
1/2 teaspoon turmeric

Instructions

Combine all ingredients in a bowl, mix well, and store in an airtight container.

quinoa salad with wild blueberries

Quinoa Salad with Wild Blueberries

Dave DeWitt Leave a Comment

Thanks to the North America Blueberry Association for this recipe. From the article Blazing Blueberries.

Ingredients

1 1/3 cup fresh or frozen blueberries
2 tablespoons raspberry vinegar (or red wine vinegar)
1/2 teaspoon coarsely ground pink peppercorns
1/2 cup quinoa
1/4 teaspoon salt
1 medium zucchini
3 ounces Havarti cheese
1 cup lowfat cottage cheese
4 fresh mint leaves, optional

Instructions

Mix blueberries with vinegar and pink pepper; set mixture aside. Cook quinoa as instructed in salt water. Let cool. Wash zucchini, cut in half lengthwise, and thinly slice into half-moons. Cut Havarti into cubes; set aside. Mix cooked quinoa with zucchini, Havarti and cottage cheese. Gently stir in the blueberries and mint leaves. Serve with a baguette if desired.

Dr. BBQ's Better Baked Potatoes

Dr. BBQ’s Better Baked Potatoes

Dave DeWitt Recipes Leave a Comment

This recipe appeared in the article “Retro-Grilling” by Dr. BBQ, Ray Lampe. Learn more about Dr. BBQ on his website here. There must be a federal law requiring steaks to be served with baked potatoes. Russets are the best baking potatoes, so use them in this dish.

Ingredients

4 medium russet potatoes, scrubbed and dried
1 stick butter, softened
2 tablespoons minced chives
1 tablespoon minced Italian parsley
1/2 cup cooked, crumbled bacon

Instructions

Preheat the oven to 450 degrees F.

Bake the potatoes in the oven for about an hour, or until they are easily pierced by a fork.  While the potatoes are baking, combine in a bowl the butter, chives, and parsley and mix well.  Remove the potatoes from the oven, cut them in half lengthwise, and score the flesh with a knife.  Top with the chive butter and sprinkle the bacon over the top.

Grilled Porterhouse Steaks (600x450)

Grilled Porterhouse Steaks

Dave DeWitt Leave a Comment

This recipe appeared in the article “Retro-Grilling” by Dr. BBQ, Ray Lampe. Learn more about Dr. BBQ on his website here.

Here’s another classic from the post-war era.

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Ingredients

2 Porterhouse steaks, USDA Choice grade, at least 1-1/2 inches thick
2 tablespoons Dr. BBQ’s Steak Seasoning (see the recipe here)

Instructions

Prepare the grill direct and hot. Sprinkle the seasoning evenly on both sides of the steaks. Place the steaks directly on the grill. Cook for 4 minutes. Rotate the steaks 90 degrees. (This helps make the nice cross hatch grill marks). Cook another 4 minutes. Flip the steaks and repeat the process. Check for doneness. I like mine pretty rare, so I take them off at 125 degrees, but you may want to go to 135. Remove to a platter and serve.