Recipes From Todd English

Looking for dishes good enough to impress your family and friends? Try these great party recipes for your next summer celebration.

Todd English shared his recipes for grilled chicken with coffee barbecue sauce, baked beans, mustard potato salad, corn bread and green bean salad with ranch dressing on Good Morning America.

Grilled Chicken with Coffee Barbecue Sauce

• 3 slices of bacon diced

• 1 cup chopped onion

• 1/4 cup minced garlic

• 1 fresh jalapeno pepper, finely chopped

• 1 tsp. cumin

• 1 tablespoon canned chipotle in adobo sauce

• 2 cups brewed coffee

• 1/4 cup firmly packed brown sugar

• 3/4 cup red wine vinegar

• 1 cup ketchup

• 1 cup diced canned tomato

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 2 three-pound chickens cut into 8 pieces

In a 4 quart pot over medium heat render the bacon.

Add the onion garlic and jalapeno pepper. Saute until onion is translucent.

Add remaining ingredients and simmer slowly over low heat for three hours. This is enough sauce for 2 chickens.

To barbecue chicken:

Pre-heat grill to medium.

Toss chickens in 2 tablespoons of vegetable oil and season with salt and pepper. Place on grill over medium heat and cover grill. Griil for 15 minutes on each side. Tend closely and turn often if necessary. Be careful not to burn chicken. Chicken should be nearly cooked through.

Spoon sauce over chicken on both sides and continue grilling until chicken is cooked through, generally 5-10 more minutes (a little longer for dark meat).

Baked Beans

• 2 slices of bacon, diced

• 1/2 cup diced yellow onion

• 1 ham hock

• 1/4 cup French's Mustard

• 1/2 cup ketchup

• 1/2 cup firmly packed dark brown sugar

• 2 Tbs molasses

• 2 tablespoon white wine vinegar

• 1 tablespoon onion powder

• 1 tablespoon garlic powder

• 2 cups chicken stock

• 4 15 1/2 0z. cans pinto beans rinsed and drained

Pre heat oven to 325 degrees.

In a six-quart, heavy-gauged, oven-proof pot with lid, render the bacon. Add the onions and ham hocks. After the onions are translucent add all the remaining ingredients except the beans. Bring to a boil.

Fold in the beans carefully. Cover pot and place into the preheated oven. Bake for 2 hours, until liquid is mostly absorbed and beans are tangy and flavorful.

Remove ham hock and serve (6-8 servings).

Mustard Potato Salad

• 3 1/2 pounds red bliss potatoes, diced 1"

• 1 tablespoon salt

• 2 cups mayonnaise

• 1/2 cup Dijon mustard

• 2 tablespoons whole grain mustard

• 2 tablespoons French's mustard

• 1/2 cup diced, roasted red pepper

• 1/4 cup red wine vinegar

• 1 cup diced red onion

• 1/4 cup chopped parsley

• 2 tablespoon extra virgin olive oil

In a five-quart pot, cover potatoes with water. Add the salt. Cover pot with lid, and bring to a boil over high heat.

When potatoes come to a boil, cook for 5 minutes until potatoes are fork tender. Be careful not to overcook.

Drain into a colander. Let potatoes cool to room temperature. Combine all of the remaining ingredients in a large bowl with a wire whisk.

Add the cooled potatoes to the dressing. Fold with a rubber spatula to combine thoroughly. Cover with plastic wrap. Refrigerate overnight (8-12 servings).

Corn Bread

• 5 large eggs

• 1 cup water

• 1/4 cup whole milk

• 2/3 cup corn oil

• 1 tablespoon vanilla

• 1 cup sugar

• 1 tablespoon salt

• 2/3 cup cornmeal

• 2 1/4 cups all purpose flour

• 2 tablespoons baking powderv

Preheat oven to 350 degrees

Spray a 9 x 13 inch baking pan or glass baking dish with vegetable cooking spray and dust with granulated sugar to coat.

In a large bowl, place the eggs, water, whole milk, the corn oil, and the vanilla. Whisk together until thoroughly combined.

In another medium bowl, combine the sugar, salt, conmeal, flour, and baking powder. Stir together with a wire whisk. Place the dry ingredients on top of the wet ingredients and fold togrther with a rubber spatula until thoroughly combined. Be careful not to over-mix.

Scrape batter into the baking pan and spread evenly.

Bake 20-25 minutes until batter is set and lightly golden.

Let cool slightly before serving, or serve at room temperature (8-12 servings).

Green Bean Salad with Ranch Dressing

• 1 pound haricot vert (French Green Beans)

• 3/4 cup of low-fat Cottage Cheese

• 3 tablespoons of drained low-fat yogurt

• 1 Garlic clove, small; minced

• 1/2 teaspoon of dried oregano

• 1/2 teaspoon of dried thyme

• 3/4 teaspoon of fresh, chopped parsley

• 3 teaspoons of buttermilk

• 1 tablespoons of lemon juice

• 1 tablespoons of red wine vinegar

• white pepper, freshly ground

Fill a four-quart pot with water .Bring to a boil add a tablespoon of salt. Put beans in boiling water and cook until crisp tender. Drain and shock in cold water. Dry with a clean tea towel. Using a blender or food processor fitted with steel blade, combine cottage cheese, yogurt, garlic, oregano, thyme, parsley, buttermilk, lemon juice, vinegar and pepper to taste. Blend until creamy and smooth.. Place beans in a large bowl. Fold in dressing to coat. Serve immediately. (6-8 servings).

Recipes courtesy of Todd English, © 2004