SPONSORED EDITORIAL — When cooking up some delectable grub over the grill this summer, indulge in the ultimate foodie’s fantasy of making meals like a professional chef. Traditional African-American flavors have now entered the mainstream, and it’s easy to find the best of our cultural cooking represented in gourmet style. As you prepare your perfect summer barbeque, it’s only natural to take some inspiration from the best new ideas from the world of food. Call it Grandma’s Home Cooking – 2.0. Let’s take a look at some African-American epicurean essentials to help you plan a splendid menu.

Special BBQ Corn

This five star recipe for grilled corn will wow your guests with a new twist on an old favorite:


6 ears fresh corn

Olive oil

Salt and freshly ground black pepper

1/2 cup barbecue sauce (see recipe below)


1.   Preheat a grill to medium-high heat.

2.   Peel back the husks from the corn without removing them completely and peel off the silk.

3.   Rub the corn with olive oil and salt and pepper and smooth the husks back into place.

4.  Arrange on the preheated grill and cook, turning occasionally, until nicely golden and brown, about15 minutes.

5.  Remove the corn from the grill and peel back the husks.

6.  Return to the grill and brush with barbecue sauce.

7.  Grill until the sauce begins to caramelize on the kernels, about 5 minutes.

8.  Remove to a platter and serve.

Homemade BBQ Sauce

Homemade barbecue sauce is easy to make, and can be used in the corn recipe above – and of course to add great savory flavor to all your meats:


2 cups ketchup

1 cup water

1/2 cup apple cider vinegar

5 tablespoons light brown sugar

5 tablespoons sugar

1/2 tablespoon fresh ground black pepper

1/2 tablespoon onion powder

1/2 tablespoon ground mustard

1 tablespoon lemon juice

1 tablespoon Worcestershire sauce


1. In a medium saucepan, combine all ingredients.

2. Bring mixture to a boil, reduce heat to simmer.

3. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

Black-Eyed Peas Money Salad

This black-eyed peas “Money Salad” is a light and lovely complement for any barbeque meal, in keeping with our African-American roots:


3 tablespoons lime juice

1/4 cup chopped red onion

1/2 teaspoon ground cumin

1 tablespoon hot sauce (recommended brand: Frank’s Red Hot)

1 stalk celery, chopped

2 roasted red peppers, finely chopped

1/4 cup cilantro, leaves only

2 (15-ounce) cans black-eyed peas, drained

3 tablespoons canola oil

2 teaspoons grated fresh ginger

Salt and freshly ground black pepper


1. In a large bowl combine all ingredients and season with salt and pepper.

2. Toss together and serve.

Country Time Pineapple Punch

Instead of serving regular lemonade, jazz things up with this classy pineapple lemonade punch. Country Time lemonade makes creating this signature drink easy:


1/2 cup Country Time Lemonade Flavor Drink Mix

1 can  (48 oz.) pineapple juice, chilled

2 cans (12 oz. each) carbonated lemon-lime beverage, chilled

2 cups  cold water

6 lemon slices

6   maraschino cherries


  1. Place drink mix, juice, carbonated beverage and water in large plastic or glass pitcher; stir until drink mix is completely dissolved.
  2. Serve immediately or refrigerate until ready to serve.
  3. Top with lemon slices and cherries just before serving.

Bourbon BBQ Wings

These Bourbon BBQ Wings would make a tasty treat for guests to nosh on at the beginning of your shindig. Make them the day before to save time on the big day:


8 chicken wings

2 tablespoons salt

2 tablespoons pepper


1. Rinse chicken.

2. Split wing at joint into two parts.

3. Cut off the tip.

4. Season each side with salt and pepper.

5. Fry chicken in olive oil until golden brown.

6. Remove chicken wings from pan. Place on paper towel to soak up excess oil.

7. Place fried wings into barbeque sauce mixture. Mix well.

8. To serve, remove wings from mixture and place on a plate.

9. Pour BBQ sauce on top liberally.

Classic Burger with Spicy Ketchup

We also love this Classic Burger with Spicy Ketchup, a great new take on a perennial offering:


1 1/2 pounds ground beef

1 tsp. mild chili powder

1 tsp. kosher salt

1 tsp. freshly ground black pepper

3 cloves garlic, plus 1 clove garlic, thinly sliced

2 shallots, chopped

1/4 pound Jack cheese, shredded, plus 4 slices Jack cheese

5 drops Tabasco sauce

4 drops Worcestershire sauce

2 tsp. Dijon mustard

2 Tbsp. olive oil

4 leaves Napa cabbage, sliced lengthwise

4 potato buns

4 large eggs

1 red onion, thinly sliced

1 beefsteak or heirloom tomato, sliced

Spicy Ketchup (below)

2 red bell peppers

2 Poblano peppers

2 Tbsp. olive oil

1 cup ketchup

1/4 cup Dijon mustard

2 tsp. horseradish

2 tsp. smoked paprika

1 tsp. chili powder

1/8 tsp. freshly ground black pepper

1/8 tsp. garlic powder

8 drops Tabasco sauce



1. To make ketchup: Brush the peppers with olive oil. Using tongs, char over a gas flame then peel the skin and remove the ribs and seeds. In a blender or food processor, combine the ketchup and peppers. Puree until smooth. Add the mustard, horseradish, paprika, chili powder, pepper, garlic powder and Tabasco, and blend until well combined.

2. To make burgers: In a large bowl, combine the ground beef, chili powder, salt, pepper, chopped garlic, shallots, shredded cheese, Tabasco, Worcestershire and mustard, and mix with your hands until well combined. Shape the meat into 4 patties, each about 4 inches in diameter and 1/2 inch thick. Set aside.

3.       Heat the olive oil in a large sauté pan over medium heat. Add the cabbage and sliced garlic and sauté, stirring constantly for 2 minutes or until just softened. Remove from the heat and set aside.

4.  Prepare the grill over high heat.

5.  Place the buns on the grill and toast until grill marks appear, about 1 minute. Set aside.

6.  Place the burgers on the grill and grill, turning once, for 3 to 4 minutes per side. Transfer the burgers to a serving platter and let rest for 3 minutes.

7. While the burgers are resting, heat a non-stick skillet over medium heat. Crack the eggs into the pan and cook to over-easy. Season with salt and pepper, to taste.

8.  To serve, place a dollop of Spicy Ketchup on the bottom half of the toasted bun, then layer with the cabbage-garlic mixture. Add the burger and layer with the egg, cheese slices, onion and tomato. Top with the other half of the bun and serve immediately. Serves four.

It’s wonderful to experiment with exciting embellishments on down home cooking. Follow the latest trends in gourmet preparation by serving your guests familiar summer favorites with new zing. These barbeque recipes will delight your party revellers and make your affair a night to remember.

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