BBQ Party Food

Recipes by Chef Isabella

To see a video of Chef on Live in the D preparing these recipes, go to:

Minted fruit salad

Serves: 6  

1G/ 1 B/1 P


1 medium cantaloupe, cut into small cubes

1 cup strawberries cut up

1 cup blueberries

1 cup cherries, halved and pitted

2 tsp. minced fresh mint

1 tbs. lemon juice

1 tbs. honey

Mix all the ingredients in a bowl and refrigerate for couple hours before serving

Grilled Corn

Serves: 6

3 G / 0 B/ 0 P


6 small ears of corn

Heat the grill to 450/ 500 degrees.  Do not husk the corn! Put it on the grill and let it cook for about 15 to 20 minutes, turning the ears occasionally, every 3 to 4 minutes, or until the outside looks charred and you get the popcorn smell! Peel it and enjoy it. If it is fresh and sweet, you will not need butter or anything

Baked beans with Pineapple

Serves: 6 

4 G / 1 B/ 1 P


2 strips center-cut bacon, finely cut

1 small sweet onion, minced

2 cups cooked navy beans

1 tbs. molasses

1 tbs. maple syrup

1 tsp. dry mustard

½ cup tomato sauce

1 tbs. apple cider vinegar

1 cup small diced pineapple

Salt and pepper

Heat a pan and cook the bacon for a few minutes, until it start to get a bit crispy. Add the onion and cook 3 to 4 minutes. Add beans, tomato sauce, molasses, maple syrup, mustard, and apple cider vinegar. Simmer for 10 minutes. Add pineapple, some salt, and pepper, and let simmer for another 15 minutes longer. Adjust seasoning if needed. Serve.

Collard Spoon Bread

Serves: 8 

4 G/ 3 B / 3 P


1 tbs. oil

 2 cups cooked collard greens, chopped

¾ cup minced onion

2 garlic cloves, minced

2 cups water

1 tsp. salt

1 cup reduced-fat buttermilk

1 cup yellow cornmeal

3 eggs

1 ½ tsp. baking powder

1 ½ tsp. baking soda

¼ cup grated Parmesan cheese

Salt and pepper

Heat the oven to 400 degrees and grease a 2 qt baking dish. In a small skillet heat the oil, add garlic and onion, and cook for few minutes. Add collard greens and keep cooking for 3 to 4 minutes. Season with salt and [pepper. Set aside.

In a small pot bring to a boil the water with the salt, and slowly whisk in the cornmeal; reduce the heat and let simmer for 10 minutes. Add collard greens, mix to combine.

In a bowl whisk the eggs, with buttermilk, baking soda, and baking powder. Add the cornmeal mix to the buttermilk, give it a nice stir and transfer it into the baking dish. Sprinkle the Parmesan cheese on top, and then bake in the oven for about 40 minutes.

BBQ Ribs

Serves: 6 

13 G/ 13 B/ 13 P


¼ cup brown sugar

1 tsp. dry oregano

½ tsp. cayenne pepper

½ tsp. garlic powder

½ tsp. onion powder

2 tbs. chili powder

1 tsp. salt

2 racks baby back ribs

1 cup low sodium chicken broth

2 tbs. apple cider vinegar

½ cup bbq sauce

 In a small bowl mix the first 7 ingredients. Rub the mix all over the ribs, on both sides. Let rest for at least 1 hr, to overnight. (The longer the better).

Heat the oven to 250 degrees, mix broth with vinegar, put ribs on a baking pan and add liquid. Seal with foil and bake for 2 hours. Take ribs out of the pan, pour liquid in a small skillet and reduce on the stove, by half. Add the bbq sauce to it and transfer it into a bowl. Heat the grill to 450/500 degrees; brush the meat with a little sauce, then grill 5 minutes per side. When ready, cut it into smaller pieces, add the meat to a bowl, and toss with the remaining bbq sauce. Serve.