6
Must-Try
Sizzlin' Summer Cookout Recipes
According to the Hearth, Patio and Barbecue Association, 71% of Americans celebrate July Fourth with a cookout, ranking it as the most popular outdoor cooking holiday above Memorial Day (57%), Labor Day (55%) and even Father's Day (47%). If you didn’t get a chance to browse the Woodstock or Canton markets for ingredients to make one (or a few) of the farmers market-inspired recipes we featured last month, check out these recipes submitted by local vendors and the Cherokee County Farm Bureau; with locally sourced ingredients, they’re sure to help you host a great cookout.
Dewsie’s BBQ Shrimp Amanda and Josh Hall owners of ResQue Rubs, LLC
At the Canton Farmers Market on Saturdays.
Ingredients • • • • • • •
1 pound jumbo shrimp 1 tablespoon Dewsie’s BBQ Rub 1 tablespoon extra virgin olive oil 1 tablespoon minced garlic 1 tablespoon water 3 tablespoons Worcestershire sauce 4 tablespoons butter
Directions
Peel and devein shrimp. Season shrimp with Dewsie’s BBQ Rub and let marinate for 30 minutes. In a medium pan, heat olive oil over medium-high heat. Saute minced garlic until brown. Add water and Worcestershire sauce. Add seasoned shrimp and cook for 2-3 minutes on each side over medium-high heat. Add butter to sauce until thickened. Serve over rice or with toasted bread. Makes 2-4 servings.
Pecan Burger
“Nuttin Like Georgia Pecans,” the Cherokee County Farm Bureau Women’s Committee.
Ingredients • • • • • •
1½ pounds ground beef 6 slices bacon 6 tablespoons chopped Georgia pecans 3 tablespoons chopped parsley 2 tablespoons onion, grated 4 tablespoons butter, softened
Directions
Preheat broiler or grill. Divide ground beef into 12 flat patties. Partially saute bacon — the fat should start rendering, but it shouldn’t be crispy. Drain bacon. Mix together pecans, parsley, onion and butter. Spread mixture on six of the patties. Top with remaining six patties and seal the edges with the partially sauteed bacon. Secure with a wooden toothpick. Broil or grill for 10-15 minutes, or until cooked to desired doneness, turning once. 42
AROUND CANTON | July 2022
Pae Pe Pants Chicken Roll-ups Amanda and Josh Hall owners of ResQue Rubs, LLC
At the Canton Farmers Market on Saturdays.
Ingredients
• 2-4 chicken breasts, pounded out thin • 1 small red onion, sliced thin • 2 avocados, sliced thin • 2-4 tablespoons Pae Pe Pants All Purpose Rub • 1 package of sliced prosciutto • 1 package of sliced cheese (Swiss, mozzarella, etc.)
Directions
Prep the smoker to 325-350 degrees. Pound chicken breasts out thin. Thinly slice the onion and avocados. Cut two pieces of butcher twine for each roll-up. Lay out chicken breasts flat, and generously season both sides with Pae Pe Pants All Purpose Rub. Place a slice of prosciutto, slices of cheese of choice, onion and avocado on top. Tuck and roll chicken breasts to make the roll-up. Gently tie one end of the roll-up tight enough to hold in place. Tie the other end tight enough to hold the roll-up together, but not enough to push the onion and avocado slices out. Then tighten the first tie. Put roll-ups on the smoker, and cook for 45 minutes to 1 hour. Using a meat thermometer, make sure to get a temperature of 165 degrees in the middle of the roll-up. Slice and drizzle with your favorite sauce.
