Wednesday, May 18, 2011

COMPLETE BBQ DINNER (including dessert)

The appeal of this recipe is that you have 4 separate items, all cooked in only 2 dishes (including dessert) – all for only 30 minutes (plus a little extra at the end to crisp up the potatoes and tofu). One of the hard parts about cooking is timing everything so it is all done at the same time. Here, the potatoes are boiled a bit in the microwave beforehand to even out the cooking times. Having fewer dishes to clean up is an attractive factor of this dinner too. This is a simple dinner that appeals to eaters of all ages.

14 oz. firm tofu, drained
½ cup prepared BBQ sauce
4 ears of corn on the cob
4 Tbs. butter, melted and divided
2 Tbs. parmesan cheese, shredded
4 potatoes, peeled and cut into wedges
2 Tbs. olive oil
1 tsp. garlic salt
½ tsp. smoked paprika
1 tsp. dried parsley
4 apples, peeled and sliced into wedges (I slice each apple into 16 sections)
1 Tbs. sugar
¼ cup raisins
½ tsp. cinnamon
Dash of salt

Preheat oven to 400 F. Spray 2 large casserole dishes with non-stick spray.  Put potatoes in microwave safe dish, cover with water, and microwave for 10 minutes. Drain water from potatoes. In a bowl, mix olive oil, garlic salt, paprika and parsley. Add potatoes to evenly coat. Put potatoes in ½ of casserole dish. Place the block of tofu between paper towels and place heavy book on top for about 5 minutes. Replace paper towels and repeat. Cut the block into thin slabs of about ¼” thick. Arrange tofu steaks close together on the bottom of the other ½ of the casserole dish. Brush tops with ½ cup of BBQ sauce. Take a sheet of aluminum foil and create a “dish” and add apples, raisins, sugar, cinnamon and dash of salt. Mix with your hands. Pour melted butter on top of apple mixture and mix again with your hands. Put aluminum “dish” into ½ of the 2nd casserole dish. Melt 2 Tbs. butter in the microwave, slather the corn on the cobs and roll in parmesan cheese. Place in remaining ½ of the 2nd casserole dish. Put the potatoes and tofu dish on the top shelf in the oven, and the other dish on the bottom shelf. Bake both dishes for 30 minutes. Turn the oven to broil and cook for 5-8 minutes more, or until potatoes and tofu starts to crisp and brown.

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