Made in Oklahoma Coalition has the recipes for your summer patio parties
Summertime in Oklahoma requires feel-good food for patio-friendly endeavors.
Recipes from the Made In Oklahoma Coalition are designed to keep the food from hampering the party.
Cookouts are part and parcel to summer, and what better way to get ready for the Fourth of July than with with hot dogs.
The MIO has a variety of hot dogs, franks and sausages perfect for throwing on the grill. Serve them with a spread of toppings like mustard, ketchup, relish and onions but don't be afraid to experiment. Check out the variety the MIO has road-tested for your approval.
For something sweet, step right up to the Strawberry Lemonade Poke Cake – your favorite new summertime dessert.
Finally, grazing boards are all the rage and the MIO isn't afraid to jump in feet first with a charcuterie board.
Their favorites include Lovera’s cheese drizzled with Roark Acres Honey, Stryve Biltong slabs, cream cheese with Suan’s Scotch Bonnet Pepper Jelly, Sixth Day Snacks Hummus, Miss Leone’s Almond-Stuffed Olives, and Knight Creek Farms Pecans.
Jalapeno Popper Dogs
•10 Schwab’s Franks
•10 slices Bar-S Thick-Cut Bacon
•1/4 cup Head Country Bar-B-Q Sauce
•Jalapeno cream cheese sauce:
•1 (8-ounce) package cream cheese, softened
•1 tablespoon mayonnaise
•1/4 teaspoon Head Country All-Purpose Championship Seasoning
•1 jalapeno, seeded and finely diced
Wrap hot dogs with bacon. Brush with Head Country sauce. Grill outdoors or in an indoor grill pan.
Blend together cream cheese, mayo and Head Country seasoning until smooth. Stir in jalapeno.
Spread buns with Jalapeno Cream Cheese Sauce. Fill buns with bacon-wrapped hot dogs.
Thai-Riffic Dogs
•1 tablespoon rice vinegar
•1 tablespoon Sriracha red chili sauce
•1/4 teaspoon sesame oil
•Pinch of sugar
•1/2 cup Suan’s Scotch Bonnet Pepper Relish
•1/3 cup finely diced carrots
•1/2 cup diced cucumber
•1/3 cup chopped cilantro
•Chopped roasted peanuts
•1 package Bar-S Hot Dogs
Peanut sauce:
•2 tablespoons peanut butter
•1 tablespoon soy sauce
•2 teaspoons rice vinegar
•2 teaspoons Sriracha red chili sauce
Combine rice vinegar, red chili sauce, sesame oil and sugar, and mix well. Taste and adjust seasonings, as needed. Add Suan’s Scotch Bonnet Pepper Relish, carrots, cucumber and cilantro. Set aside.
To make peanut sauce: Combine all ingredients, mixing until smooth. Smooth out with more soy sauce or vinegar, if needed.
Place hot dog or sausage in bun. Place vegetable mix on top. Drizzle with peanut sauce, chopped cilantro and roasted peanuts.
Uptown Dog
•5 Mountain View Meat Company Polish Sausage links
•5 tablespoons Seikel’s Oklahoma Gold Old Style Mustard
•4 tablespoons Hiland Salted Butter
•1 (8-ounce) package J-M Sliced Mushrooms
•1/4 teaspoon salt
•1/4 teaspoon freshly ground pepper
•1/2 cup Suan’s Scotch Bonnet Onion Preserves
Grill polish sausages on an outdoor or indoor grill. Spread each of five buns with 1 tablespoon Seikel’s mustard.
In a sauté pan, melt butter over medium heat. Add mushrooms, cooking until soft and reduced by half.
Add salt and pepper, stirring to combine. Add Suan’s Scotch Bonnet Onion Preserves to mushrooms, stirring to combine.
Top each polish sausage with the mushroom mixture.
Strawberry Lemonade Poke Cake
•1 box lemon cake mix
•3 Hansen’s Eggs
•1/2 cup vegetable oil
•1 cup Braum’s Milk
•1 jar Southern Roots Sisters Strawberry Lemonade Jam
•1/2 cup chopped strawberries
•1 container Cool Whip whipped topping
Preheat oven to 350 F. Mix lemon cake mix, eggs, vegetable oil and milk in mixer on medium speed for 3 minutes. Pour ingredients into 9-by-13-inch pan sprayed with nonstick cooking. Sprinkle strawberries all over the top of the cake. They will sink down into the cake as it cooks. Bake 35 minutes or until toothpick inserted into center comes out clean.
While cake is still warm out of the oven, take the back of a wooden spoon and poke holes all over the cake, about 2 inches apart.
To make filling, pour 3/4 of the Strawberry Lemonade Jam jar into a bowl. Add 3 tablespoons of hot water to jam, stirring vigorously until combined. Pour over the top of the cake so that the liquid seeps into the holes. Allow to cool for 1 hour.
To make icing, spread container of whipped topping all over cake. Dollop the remaining Strawberry Lemonade Jam on the whipped topping, and swirl with a knife. If you prefer, you can mix the whipped topping and jam in a bowl together, then ice the cake. Garnish with strawberries if desired.
Made in Oklahoma Charcuterie Board
•Southern Roots Sisters assorted jams
•Knight Creek Farms Pecans
•Lovera’s cheese
•Miss Leone’s Olives
•Stryve Biltong Slab
•Seikel’s Oklahoma Gold Old Style Mustard
•Trucker Treats Pretzels
•Roark Acres Honey
•Mountain View Meat Company sausages
Determine how many you are serving. Depending on serving size, choose a pretty plate, small wooden board or large platter. For a crowd, grab a sheet of butcher paper and line a table or bar top.
Slice cheese and meat. Find small containers and serving spoons for serving the jams and mustard and to add interest to the board.
Arrange cheese, meat, nuts, fruit, jams and crackers however you like. Have fun with
adding sweet and savory bites so that there’s something for everyone.
SOURCE: The Made in Oklahoma Coalition
This article originally appeared on Oklahoman: Summer patio recipes from the MIO Coalition
