On Saturday we invited all of our awesome friends who helped us move into our new house for a thank-you dinner. There were ten of us and I wanted to serve a summer menu while stepping it up from the normal hotdog/hamburger affair. Here was the menu:
Three bean salad with a lime olive oil glaze; Coleslaw; Cornbread; Grilled vegetables, marinated in a garlic balsamic; Grilled corn on the cob; Grilled Shrimp with a basil lemon marinade; Grilled BBQ-Chicken legs.
I wanted to try to get as much done ahead of time so that when the guests arrived I could actually socialize. What I found helpful was prepping the food prior to the event. I precut everything the night before and stored it in ziploc bags. I marinated the meat overnight. It saved so much time and stress that evening.
You all know how I feel about setting the perfect table from my post The Perfect Table. I wanted to do some sort of centerpiece but nothing too fancy so I did a few small arrangments just to dress the table up a little.
I find it interesting that mom’s get a brunch and dad’s get a BBQ. I don’t make up the rules, I only follow them! My dad loves BBQ so I am not about to challenge tradition. I have, however, researched and found some twists on the classic grilled BBQ favorites.
Grilled Corn on the Cob with Garlic Butter, Fresh Lime and Cotija Cheese-From: Food Network
- 8 ears corn
- 4 fresh limes, quartered
- Garlic butter, recipe follows
- 1/2 cup grated cotija cheese
- 2 tablespoons chopped chives, for garnish
Preheat grill to medium. Peel back the husks of the corn without removing them. Remove the silks and recover the corn with the husk. Soak in large bowl of cold water for 30 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes.
Unwrap corn and brush with the garlic butter. Sprinkle with the cotija cheese and squeeze with lime. Sprinkle with chopped chives, to garnish.
Perfect Grilled Vegetable Kebabs-From: Martha Stewart
Just pick your veggie — or make mix-and-match kebabs — and master a few basic techniques. Always heat the grill to precisely the recommended temperature and use skewers to keep small or narrow veggies from falling into the fire (wooden ones should be soaked in water for 30 minutes beforehand so they don’t burn). Finally, if you’d like to add restaurant-worthy crosshatch marks, wait until the grate leaves a set of lines, then rotate the vegetables 90 degrees. It’s surefire advice for mouthwatering success.
For kebabs, thread mixed pieces onto skewers. Or use one vegetable, with garlic or herbs. Brush with olive oil, and grill over medium heat; turning, until marked and tender, 12 to 15 minutes (8 to 10 minutes for cherry tomatoes and boiled potatoes).
Grilled Chili Dogs-From Recipe.com
1 can (15 ounces) red kidney beans, drained, rinsed and coarsely mashed
1 can (8 ounces) no-salt-added tomato sauce
1 teaspoon chipotle chili powder (such as McCormick) or regular chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
8 fat-free hot dogs (such as Ball Park)
1/2 cup reduced-fat 4-cheese Mexican-blend shredded cheese
1 small onion, peeled and finely chopped
1.In medium-size saucepan, combine beans, tomato sauce, sugar, chili powder, cumin and oregano
. Simmer on medium heat for 5 minutes, stirring.
2.Spray a stovetop grill pan or skillet with nonstick cooking spray and heat over medium-high heat. Grill hot dogs for about 5 minutes, turning halfway.
3.To serve, place hot dogs in rolls. Spoon chili over the top of each. Sprinkle each with 1 tablespoon of the cheese and some of the chopped onion.
2 firm, ripe bananas, unpeeled
1/2 cup fudge ice cream topping, heated
1/4 cup coarsely chopped pecans or walnuts, toasted
1. Slice bananas in half lengthwise and then crosswise so each banana yields four pieces (do not peel). Brush honey on cut sides of bananas. Let stand for 5 minutes.
2. For a charcoal grill, grill bananas, cut-side down, on the rack of an uncovered grill directly over low coals for 2 minutes or until grill marks appear. Using a pair of long-handled tongs, turn over and grill 4 to 5 minutes more or until skin pulls away from the banana. (For a gas grill, preheat grill. Reduce heat to low. Place bananas on grill rack over heat. Cover and grill as above.)
3. Peel banana pieces. Arrange 2 pieces of banana in each individual serving bowl. Top each serving with 2 small scoops of ice cream. Ladle 2 tablespoons of hot fudge over each sundae. Sprinkle each with 1 tablespoon of chopped nuts. If you like, add whipped cream and place a cherry on top. Serve immediately. Makes 4 servings.
Memorial Day is a day for remembering the men and women who we have lost while serving in the armed forces. It also marks the unoffical start to summer, and my favorite season! It’s a day filled with sun, sand and of course the traditional family BBQ. Now more then ever we should be commoradting our soilders, so get your red, white and blue on and enjoy some memorial day BBQ ideas.
Make your own hot dog, what a cute idea!