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Converted from paper version of the Broad Ripple Gazette (v15n09)
Life of the Party - Winning Track Picnics - by Elizabeth Morse
posted: Apr. 27, 2018

Life of the Party header


Winning Track Picnics!

I know. It's hard to believe that it is almost time to head out to the Speedway. Heck, it's hard to believe that we may see warm days at all. They really are right around the corner. I've got a great menu that travels well and will allow you to successfully take your party on the road. These recipes are great to prepare a day in advance and stick in the fridge. Load them into your cooler the next morning and head to the IMS with your crew. These recipes will feed a group of 6-8 adults.


Pulled Pork Sandwiches with Carolina-Style Barbecue Sauce


Pulled Pork

2 onions, quartered
3 tablespoons dark brown sugar
1 tablespoon paprika
1 tablespoon salt
1 teaspoon black pepper
6 pounds boneless pork butt
1 cup apple cider vinegar
2 tablespoons Worcestershire sauce
2 teaspoons crushed red pepper
1 teaspoon dry mustard
1/2 teaspoon garlic powder

Directions: Place the onions in a crock pot. Combine all remaining ingredients (except pork) in a small bowl. Rub this mixture all over the pork.
Place pork on top of onion in crock pot and pour any remaining spice mix over the meat. Cook on low heat for 9 hours.
Allow meat to cool enough to handle and remove from crock. Shred meat with fork. Be sure to remove onions and add to shredded meat.
Add barbecue sauce to your liking and refrigerate in a sealed container.


Carolina-Style Barbecue Sauce

1 Tablespoons Olive Oil
1/2 red onion, chopped
1 tablespoons minced garlic
1 tablespoons chili powder
2 cups yellow mustard
1 cups apple cider vinegar
1/2 cup ketchup
1/4 cup Worcestershire Sauce
1/2 cup honey
1/8 cup black pepper
1 tablespoon mustard seeds
1 tablespoon kosher salt
1/4 cup raw sugar (cane sugar)
1/2 cup water
few dashes of hot sauce

Directions: Brown the onions in olive oil. Add the garlic and cook for about 30 seconds. Add the chili powder and cook another 30 seconds. Add the remaining ingredients and bring to a simmer. Cook for 30 minutes and let cool. If you prefer a really smooth sauce, run it through your blender, but I prefer it as-is.


Cilantro-Jicama Slaw

1 large jicama, peeled and shredded
1/2 red cabbage, shredded
2 carrots, shredded
1/2 cup fresh lime juice
2 tablespoons apple cider vinegar
2 tablespoons ancho chili powder
2 tablespoons honey
1/2 cup vegetable oil
salt and pepper, to taste
1/4 cup fresh cilantro, finely chopped

Directions: Place jicama, cabbage & carrots in a large non-reactive bowl (not metal). Whisk together lime juice, vinegar, ancho powder, honey and oil. Season with salt and pepper. Pour the dressing over the jicama mixture and toss well to coat. Fold in the cilantro. Refrigerate until ready to serve.


Beholdin' Beans

6 slices bacon
1 medium green bell pepper, minced
1 medium yellow onion, minced
1 can condensed tomato soup
3 cans of french-style green beans (drain only 2)
2 teaspoons sugar

Directions: In a large skillet, brown 6 slices of bacon. Remove bacon and drain on a paper towel. In the bacon grease, sauté the green pepper and onion until the onion begins to brown. Pour off as much of the bacon grease as you EASILY can, then add the canned green beans (remember, two cans are drained and one is not). Then add the tomato soup and sugar.
Mix well and pour into a baking dish. Bake at 300 degrees for 2 hours. Top with your six strips of bacon, crumbled. Refrigerate until ready to serve. (Pro Tip: This is great hot or cold and is delicious with burgers, too!)

To round out your menu, I'd be sure to take a great jar of dill pickles, a pan of your favorite brownies and a bag of potato chips. Oh, and don't forget buns for your pulled pork sandwiches. Hawaiian rolls make an excellent choice.



Elizabeth Morse, owned the Corner Wine Bar in Broad Ripple for close to 20 years. She is a graduate of IU, Hoosier Chef, Food Writer, Wine Guru & Advanced Master Gardener who believes in supporting all things local. Check out her blog: www.schlepicurean.com. Email her at elizabeth@broadripplegazette.com




elizabeth@broadripplegazette.com
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