A Backyard Dinner
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Late spring and summer is such a wonderful time to entertain.
Use your backyard as a dining room and you are all set! Everyone can visit while you cook on the grill. The kids end up playing in
the sand box later, while the adults talk. This menu is a good one:
Savory Bruschetta
Ingredients: Using the coarse side of a grater, grate tomatoes into a bowl or use food processor. Discard remaining skin. Add oil, salt, pepper, basil, and mix. Grill bread over coals or on gas grill until very brown. Before bread cools, rub garlic clove over the entire surface of one side (each slice should use up about 1/4 clove of garlic). Just before serving, spoon tomato mixture over bread. Grilled Pita Breads
Ingredients: Place a large piece of foil on the grill rack. Crush the rosemary in the oil. Place pitas on foil, brush liberally with the rosemary oil, and top with cheese, mushrooms and oregano. Grill on low heat with the cover down until cheese melts. Cut into sections, as you would for pizza. Chicken With Lemon & Rosemary
Ingredients Combine butter, rosemary, onion, bread crumbs, and lemon in a bowl, and season with salt and pepper. Separate the chicken skin from the poultry, and stuff the in-between so the meat is covered. Brush the skin of the chicken with the oil, then season with salt and pepper. Heat the grill to medium-high. Place the chicken pieces on the grill skin-side down, and cook until the skin is browned, 4 to 5 minutes. Turn the chicken, close the grill hood or cover with thick pieces of foil, and cook for 15 minutes. Test for doneness--juices should run clear. Spicy Grilled Shrimp
Ingredients: In small saucepan, combine butter, garlic, peppercorns, and the oil with red pepper. Simmer over low heat until butter is melted and the just garlic begins to sizzle. Remove from heat; stir in the fresh parsley. Thread shrimp on four or five skewers. Brush with olive oil. Place the shrimp in center of cooking grate. Grill 4 to 5 minutes until pink, and no longer white. Turn once during grilling. Remove shrimp from skewers; toss with butter mixture. Serve hot. Makes 4 servings. NOTES: If you have a grill pan with holes in it you can toss the shrimp in there instead of using the skewers. You may have to grill half at a time. Serve as an appetizer, or on top of pasta. Grilled Marinated Vegetables
Ingredients: Place the zucchini, bell pepper, squash, red onion, mushrooms, and tomatoes in a large bowl. In a small bowl, mix together olive oil, soy sauce, and lemon juice. Pour over the vegetables. Place in a covered container and marinate in the refrigerator for 30 minutes to an hour. Preheat grill, then turn down to medium heat. Remove vegetables from marinade, and place on the grill. Cook for 12 to 15 minutes, brushing with marinade, until tender. |
