Grilled Caesar Salad

• 1 ¼ cups navy beans
• 1 Onion
• 1 tsp. dry mustard
• 1/2 tsp. salt
• ¼ lb. bacon
• 2 tbsps. molasses
• 8 oz. can crushed pineapple
• ¼ cup dark brown sugar
• ¼ cup GMG Cattle Drive BBQ Sauce
We can do this the easy way, or we can do it the hard way

Let’s Get Started

1. Hard: Soak 1 1⁄4 cups of navy beans overnight in cold water. In the morning, cook the beans in the same water for about an hour or more until the beans are tender. In the meantime, fry about 1⁄4 lb. of bacon (or cook it on your Green Mountain grill at 275 for about 20 minutes). Drain the beans, but keep the liquid. Mix the bacon into the beans.

2. Easy: use canned Campbell’s Pork and Beans

3. Mince a small onion and sauté it in 1 teaspoon of the bacon grease or butter until translucent. Add 2 tbsps. of molasses, 1⁄4 cup of dark brown sugar, 1⁄4 cup of GMG Cattle Drive BBQ Sauce, 1 teaspoon of dry mustard, and 1/2 teaspoon of salt. Bring to a boil.

4. Add this mixture to the beans your prepared or to the Campbell’s beans if you used the lug nut method. Stir in an 8 oz. can of crushed pineapple, including the liquid. Pour this into a disposable aluminum pan. Add the water you saved, making sure the beans are immersed.

5. Bake in your grill at 165 for an hour, and then turn up to 325 for an additional hour.

Grilled Caesar Salad

There are a few different types of ways to make bread and other baked goods depending on the type of rising agent you want to use. Here is an outline of the different ones used in this book. Yeast (xmira) – Yeast takes more time that the other methods because the dough must be left to rise (usually at least 1 hour).

There are two main types of yeast, live active and dried yeast. Live active can be found in most hanuts in Morocco, is stored in the refrigerator and comes in a large block (you can ask the hanut owner to cut you a smaller portion since the block is big). It is very fickle depending on time and temperature and does not keep for very long (6 months at the most). To check if the yeast is still good, first stir the amount needed into a small amount of warm water, after about 10 minutes it should start foaming and this means it is still good and you can add it to your dough. If it does not start foaming this means it is past its due date and you will need new yeast.

The other type of yeast is dried and is much more user-friendly but not always as easy to find (usually in larger hanuts, ask for xmira dyal khubz en poudre, most common brand is rafia). This is the type that comes in an air tight package and can be kept in the refrigerator for much longer. In recipes use half the amount if substitiuing dried yeast for fresh yeast, that is if your recipe calls for 1 T fresh yeast, you can use ½ T dried yeast and vice versa. Baking Powder (levure chemeque, xmira dyal hlwa) – Using baking powder does not require the bread to rise, so you can make it only shortly ahead of eating. You can find baking power in almost every hanut, it comes in small packets and you can ask for it by its French name, usually printed on the package, or ask for xmira dyal hluwa, yeast for sweets. Baking Soda (bicarbonate de soude) – Another quick leavener that does not require time to rise as yeast.

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