Wednesday, March 30, 2011

KCBS Strawberry Shortcake

The Ubon's crew is headed to the wild of Pelahatchie MS for a KCBS cookoff. This contest is so cool. It's located inside a campground that has a ton of things for the kids to do: fishing, swimming, boating, exploring. We'll be inside the Jelly Stone Park...that's right...Yogi Bear the picnic stealing SOB will be on hand to sample some great BBQ.

This particular contest has a kid's cookoff and this weekend will be my son's first stab at competition BBQ. Now, he's going to be getting up in my grill, but I suppose I will have to agree to it. Earlier this week I got to look on as Jacob made his 1st BBQ Sauce. He used Ubon's as a base but added his "secret ingredient"...his Mamaw's kumquat jelly. To this mixture he added his own flair...honey, brown sugar, salt, red pepper, cherry preserves and peach preserves.

This mama's heart was swole plum up!!!

We'll be cooking in the dessert category and I think I'm going to make my new amaretto balsamic strawberry shortcake with candied balsamic strawberries. Here you go:

Macerate strawberries with sugar, a little water, some amaretto, and a dash of GOOD balsamic vinegar. while that chills mix together 2 containers of marscapone, a little cream, a touch of amaretto, some powdered sugar. chill. dip store bought lady fingers into the strawberry liquid and layer lady fingers, marscapone, strawberries, and repeat. when i get the candied strawberries down, i'll update. for now....who knows how i did them before.

If you're in Pelahatchie, come by! We'll have a beer, or a sippin' drink, for sure some awesome BBQ.

Sunday, March 27, 2011

National BBQ Association and Vlasic

I guess I've finally decided to believe that my awesome partnership with Vlasic is for real! I'm honored to let you know that Ubon's is working with Vlasic. I've just gotten back from Greenville, South Carolina. If you hear that there's been a shortage of tonic water in SC, well, you have me to blame. I've decided that peer pressure isn't just for teenagers!

Vlasic was a sponsor for the National BBBQ Assn. Conference and I got to attend as their rep. There's a couple of things you need to know: 1. a jar of Vlasic pickles kept in your beer cooler could save the day if the day happens to have been one full of bbq smoke. 2...and this may come as a surprise but there are people who don't like mayonnaise in anything especially in their slaw!

Here's the Pickle Slaw recipe I made to sample this past weekend. Keep in mind that you can always find other recipes at including the much more accurate version of this slaw. As always, I've personalized the recipe to have a Ubon's touch.

Vlasic Pickle Slaw

Open 2 packages of thinly shredded cabbage and pour into a bowl. Season liberally. As always I used Season't up, but you could use some kosher salt, some black pepper, and some seasoned salt. Let this work it's magic while you chop 3 stalks of celery, 3 or 4 green onions and a LOT (I used a jar) of chopped Vlasic Baby Kosher Dills. Pour about a cup of light balsamic vinaigrette (just off the shelf salad dressing.) (and of course I splashed in some Ubon's sauce. Mix together and cover and refrigerate for at least 20 minutes.

This particular salad is low carb (according to your salad dressing choice), very crunchy and most important to my Jubon's friends, free from evil mayo.

Now as I mentioned, I also found time to have a few cocktails and "network" (that's what we're going to call it) with friends. I always like to rub elbows with famous folks and this one is top notch! (As if you needed more proof that I'm awesome.) I really enjoyed spending some time hanging out with Chris Lilly from Big Bob Gibson's.

Sunday, March 13, 2011

Yummy night at Babalu

Mark this down. I don't blog about restaurants often, but this place was recommended by my ole pal Beeve and it is worth talking about!

Babalu in Jackson is such a great place. My only wish is that our table had been bigger. Doc and I had fish tacos, fried oysters on roumalade slaw, tuna tartar on fried avocado, tables side guacamole, and scallop ceviche. Doc had a couple of Indian Summers and I fell into my new favorite cocktail of all time. Babalu's Pepe O'Malley.

Here's the recipe I'm going to use for my version of Pepe O'Malley's cocktail.

simple syrup (sugar and water boiled to a syrup)
sparkling water
juice of one whole lemon
Hendrick's Gin

I'm going to muddle cucumber, mint, lemon and simple syrup and add equal parts gin and sparkling water.

I'll keep you posted.

UPDATE: I used a jigger of gin, sparkling water, added lemon juice to my simple syrup. holy smokes it was good.