Football season in Kansas City means tailgating! And the good news is the recipes for this month can be enjoyed in your own backyard or kitchen if you don’t score tickets to Arrowhead this season …
Corn Dip
Submitted by Sheri Cuda, EVP & Cashier, 1 Ward Parkway
Ingredients 1 cup real mayonnaise 1 cup sour cream 1 brick cream cheese 2 cans corn
1 can chopped green chilies 3-4 cups cheddar cheese (thick cut) 1 jalapeño chopped Directions
Mix all ingredients together and chill. Tip: It’s even better if you have time to chill it overnight.
Serve with jumbo Fritos.
Brat Burnt Ends
Submitted by Chandler Coon, Financial Center Manager, Business Development Specialist, Shawnee
Ingredients
3 T yellow mustard
3 T pork rub (Cowtown KC Hog Rub is great!)
6-pack bratwurst
1 cup BBQ sauce (Gates is the preference to help combat the sweetness of the brown sugar and to add a vinegary smoked meat flavor)
¼ cup dark brown sugar
¼ cup unsalted butter
Directions
Line grill with foil and preheat grill to 250 degrees; if you are working with charcoal, spread your coals.
Combine yellow mustard and pork rub; evenly rub on bratwurst (the mustard taste will cook out, this is just to get the rub to stick)
Grill brats on prepped warming rack for 50 minutes. turning occasionally.
After grilling, cut into 1-inch pieces and place in 9x9 foil pan.
Add 1 cup of BBQ sauce, ¼ cup of dark brown sugar and ¼ cup of unsalted butter to the foil pan and toss to combine.
Increase the grill heat to 350 degrees, and place the foil pan on your already-prepped grill rack.
Grill for 20-25 minutes until sauce thickens; stir as needed.
3-2-1 Ribs: Perfect Fall Off the Bone Ribs
Submitted by Aaron Bushell, Vice President, Commercial Lending, Downtown Lee’s Summit
Ingredients
1 rack baby back ribs
2 T Signature Sweet Rub
1 cup apple cider
1/4 cup dark brown sugar
2-3 T salted butter
1/2 cup BBQ sauce
Directions
Remove the membrane on the back of the ribs.
Liberally season both sides of the ribs using the sweet rub, starting with the bone side.
Prepare your smoker for indirect smoking. Target temperature is between 180-200 degrees, with thin blue smoke. Place the seasoned ribs on the smoker and close the lid. Leave them to smoke for 3 hours.
Tear off a large piece of aluminum foil and place it on a large working surface. Transfer the ribs to the foil, bone side up, so the bones don't tear through the foil. Sprinkle with the brown sugar, top with the butter cut into small pads, and then pour the apple cider over them.
Tightly crimp the foil together to create an airtight seal. Return to the grill and increase your cooking temperature to as close to 225 degrees as you can get it. Let the ribs braise for 2 hours in the foil.
Carefully remove the ribs from the grill and place on a large working surface. Open the foil package (be careful of hot steam), and use tongs to remove the ribs and place them back on the grill, bone side down. Discard the foil and excess cooking liquid.
Brush the ribs with your favorite BBQ sauce, close the lid of the grill and cook at 225 degrees for an additional hour until the ribs are done to your desired tenderness and the sauce is sticky and set.
Grilled Bacon-Wrapped Pork Tenderloin Stuffed with Apples
Submitted by Aaron Bushell, Vice President, Commercial Lending, Downtown Lee’s Summit
Ingredients
1-1/2 - 2 lbs. pork tenderloin
1 T Sweet BBQ Rub
1 21-oz. can apple pie filling
6-8 slices of bacon
Directions
Preheat grill for direct heat grilling to 425-450 degrees.
Sprinkle about 1-1/2 teaspoons of the sweet BBQ rub on all sides of the pork tenderloin; rub lightly to ensure even coverage.
Using a sharp knife, start about an inch from the end of the tenderloin and carefully cut a slit lengthwise into the pork tenderloin, stopping an inch from the other end. Cut down as deep as you can but do not slice all the way through the bottom of the tenderloin.
Spoon the apple pie filling into the slit you cut into the tenderloin. You may have a little bit of the pie filling left, depending on the size of your tenderloin.
Starting at one end, slowly wrap the stuffed tenderloin with bacon. Wrap the strips so the edges just barely overlap, creating a nice seal for the apple pie filling. Secure the ends of the bacon with toothpicks. Sprinkle the exterior with the remaining sweet BBQ rub.
Carefully transfer the wrapped tenderloin to the grill. Grill on each side for 3-4 minutes, flipping only a quarter turn each time. Try not to flip more than once per side to help keep things together.
Once the pork reaches an internal temperature of 145 degrees and the bacon is crisp, remove to a cutting board and allow the tenderloin to rest for 8-10 minutes before slicing and serving.
Smoked Chicken Legs
Submitted by Aaron Bushell, Vice President, Commercial Lending, Downtown Lee’s Summit
Ingredients
2 lbs chicken legs
1 T olive oil
1 T Signature Sweet Rub
Directions
Preheat smoker to 275 degrees (this prevents leathery skin from developing).
Drizzle the chicken legs on all sides with the olive oil and season with the sweet rub.
Place the chicken legs on the smoker, close the lid, and smoke for 1 1/2 hours or until the internal temperature of the legs reaches 175 degrees. Optional: At 165 degrees, brush the chicken legs with your favorite BBQ sauce (you can thin out your BBQ sauce with apple juice to give you a nice glaze vs. a thick BBQ sauce).
Remove the legs from the smoker. Let them rest for a few minutes and enjoy!
Million Dollar Tortilla Roll Ups
Submitted by Sherri Parsons, Financial Center Manager, Business Development Specialist, Raymore
Ingredients
8 oz cream cheese, whipped
1 cup of mayonnaise
2 cups cheddar cheese, shredded
3 oz package real bacon bits or 1/2 cup cooked bacon, crumbled
1/2 cup slivered almonds
5 green onions chopped
4 (6 inch) large flour tortillas
Directions
In large bowl, combine all ingredients except tortillas until well mixed.
Lay a tortilla out on a plate and spread an even layer of the almond, bacon and cheese mixture all the way to the edges (about 2 to 3 tablespoons).
Roll up tortilla tightly and place on a plate; repeat until all ingredients have been used.
Pop into the fridge to chill for 2 hours.
Slice rolled tortillas into pinwheels.
Garnish with remaining sliced green onions.
Tips:
Make sure your tortillas are at room temperature before you roll them, so they are nice and flexible.
You may use smaller tortillas; however, you will need to adjust the amount of bacon and cheese mixture you add to each tortilla.
If time is an issue, you can skip the refrigeration before slicing or refrigerate for less time. For best results, refrigeration is recommended.
Are you a culinary expert in your kitchen? Or maybe you have an awesome recipe that you're excited to share. Send us your recipes at Marketing@CountryClubBank.com to be featured in next month's True North News!
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