Food and Drink

KC Restaurant Recipes: Q39′s Kansas City BBQ Sides

Q39  is a KC BBQ spot that puts award-winning recipes on the table for anyone to savor. They gave us two of their favorite sides and recently announced a new way to bring their flavors to your home.

Serving up superb barbecue at your next party just got a whole lot easier with the launch of Q2GO, a dedicated carry-out area at Westport’s Q39 where you can quickly grab the restaurant’s award-winning barbecue, as well as sauces and rubs. Check out the menu online here, and start cooking up some culinary delights of your own with these great recipes.

The Q39 White Bean Cassoulet is a rich, slow-cooked dish originating in the south of France, containing meat – they use smoked pork sausage with the white beans to produce a unique flavor from simple ingredients.

Q39’s White Bean Cassoulet Recipe:

  • 2 cups dry Navy beans
  • 5 ounces medium diced yellow onion
  • 1 1/4 teaspoons chopped garlic
  • 5 ounces diced smoked Q39 sausage (cut in half then in quarters and slice 1/4 inch thick)
  • 1 teaspoon salt
  • 1 cup smoked pork stock
  • 1/4 teaspoon fresh cracked black pepper
  • 14 ounces diced tomatoes
  • 3/4 teaspoon fresh thyme leaves

Soak beans overnight then simmer in a pot of water for one hour and 30 minutes, until tender. Sauté onion with butter four minutes until clear. Add garlic and cook for one minute. Add flour and whisk together to make a roux. Add everything but thyme and tomatoes. Bring to a boil, adjust seasoning if needed. Check consistency (may need to be thickened). Stir in tomatoes and thyme.

Left: Q39′s Apple Coleslaw. Right: Their White Bean Cassoulet.

Q39’s Kansas City BBQ Apple Coleslaw

Dressing:

  • 1 cup sugar
  • 1 quart mayonnaise
  • 1 cup apple cider vinegar
  • 2 teaspoons celery seeds
  • 2 teaspoons garlic salt
  • 1/4 cup yellow mustard

Mix all dressing ingredients and keep in refrigerator. Yields 6 cups.

Salad:

  • 1/2 small head green cabbage shredded thin
  • 1/2 cup shredded carrots
  • 1/2 cup thinly sliced green onions
  • 3/4 cup granny smith apples, medium diced (skin on)

Just before service add 2 cups of dressing to salad. Yields 6 servings.

More Kansas City Restaurant Recipes:

Rye’s Extra Crispy Fried Chicken

Barrel 31′s Deviled Oysters

About the table settings:

Small wooden bowls (filled with Q39’s green apple slaw and cassoulet), $21 each; The Mountain Weavers napkin, $4.50; from Pryde’s Kitchen & Home. Salt and pepper shakers, $33.25; serving spoon, $24.75; from Nell Hill’s.