Summer BBQ Menu Planning

Strawberry Lychee Punch

RUM_01

  • 3 small strawberries, hulled
  • 1/4 ounce Simple Syrup
  • 1 canned lychee plus 1/4 ounce syrup
  • 2 ounces light rum
  • 1/2 ounce fresh lime juice
  • Ice

DIRECTION

  1. In a cocktail shaker, muddle the strawberries, Simple Syrup, lychee and lychee syrup.
  2. Add the rum, lime juice and ice, shake well and pour into a red wine glass.

Full recipe here

Watermelon Caprese Salad

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  • 1 pint cherry tomatoes, larger ones halved
  • About 2 cups of watermelon cut into 3/4-inch cubes
  • 8 ounces bocconcini, halved
  • 8-10 large basil leaves
  • 3/4-1 teaspoon kosher salt
  • 1 tablespoon balsamic vinegar, or to taste
  • 2 tablespoons extra-virgin olive oil, or to taste

DIRECTION

  1. Add the tomatoes, watermelon, bocconcini, and basil to a large mixing bowl.
  2. Sprinkle with salt, drizzle with oil and vinegar, and gently toss to coat.
  3. Season to taste.

Full recipe here

Elote Grilled Mexican Corn

SONY DSC

  • 6 ears of corn, shucked and fibers removed
  • 1 tbsp mayonaise
  • 2 tbsp sour cream
  • 1/2 cup shredded parmesan cheese (or you can use a Mexican cheese called Cotija)
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 1/4 cup cilantro, chopped
  • 1 lime, cut into 6 wedges

DIRECTION

  1. Heat grill over medium heat and spray rack with non-stick cooking spray.
  2. Grill corn, turning frequently (so they don’t burn), until the corn is slightly browned and heated through. (about 8-10 minutes)
  3. Meanwhile combine the mayo and sour cream in a small bowl and whisk until smooth.
  4. In another small bowl combine the chili powder, salt and pepper.
  5. Slater the hot grilled corn with mayo/sour cream mixture (use a pastry brush to brush it on), then sprinkle with the chili powder mixture. Coat in the parmesan cheese, and sprinkle with the chopped cilantro.
  6. Serve with a lime wedge.

Full recipe here

Lipton Classic Onion Dip

Onion-Dip

^ Judge away but who doesn’t love this classic? Talk about a trip down memory lane. Serve it with some ruffle potato chips, obv.

DIRECTION

  1. 1 envelope Lipton® Recipe Secrets® Onion Soup Mix
  2. 1 container (16 oz.) sour cream

Ina Garten Sliders with Gruyere, Arugula, Tomato and Onion

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2 pounds premium ground beef (80 percent lean and 20 percent fat)
1 tablespoon good Dijon mustard
3 tablespoons good olive oil, plus extra for brushing the grill
1 teaspoon chopped thyme leaves
3 teaspoons chopped garlic
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
6 ounces grated Gruyere
12 small Brioche buns
4 ounces baby arugula
3 medium tomatoes, sliced in 1/8-inch-thick rounds
2 small red onions, sliced in 1/8-inch-thick rounds
Ketchup, for serving

DIRECTION

  1. Build a charcoal fire or heat a gas grill.
  2. Place the ground beef in a large bowl and add the mustard, olive oil, thyme, garlic, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 12 (2-inch) patties of equal size and thickness.
  3. When the grill is medium-hot, brush the grill grate with oil to keep the sliders from sticking. Place the sliders on the grill and cook for 4 minutes. Turn the sliders over with a spatula and cook for another 4 to 6 minutes, until medium-rare, or cook longer if you prefer the sliders more well done. For the last 2 minutes of cooking time, place 1/2-ounce Gruyere on the top of each burger and close the grill lid. Remove the sliders to a platter and cover with foil.
  4. Slice the buns in half crosswise and toast the halves cut side down on the grill.
  5. Divide the baby arugula among the 12 bottom buns, top each with a slider, and finish with a slice of tomato and red onion. Cover with the top of the bun and serve hot with ketchup.

Full recipe here

Frozen Chocolate-Dipped Bananas

FD_Bananas

  • Up to 6 ripe bananas
  • Popsicle sticks
  • 4 ounces heavy cream
  • 8 ounces dark chocolate

DIRECTION

1. Peel the bananas, slice them in half crosswise, and insert a popsicle stick into the center of each half. Arrange the bananas on a cookie sheet lined with wax paper and place them in the freezer to chill.

2. Chop the dark chocolate into a large, shallow bowl. In a small pot, combine the heavy cream with 1 teaspoon of ground cinnamon and bring to a simmer. Pour the hot cream mixture over the dark chocolate and let it sit for one minute before whisking vigorously into a ganache.

3. Take your bananas out of the freezer and coat them in the ganache. Cover each banana in peanuts by dipping and pressing. Set the banana back on the wax paper-lined and freeze for two hours.

Full recipe here

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