15 Mouth-Watering Recipes for Your Summer Cookout
Preheat oven to 350 degrees.
Dice avocados, tomatoes and onions and place in a bowl.
Add lime juice, chopped cilantro, hot sauce, and salt and pepper.
Stir with a fork until well combined.
Stack 8 tortillas on a work surface and cut into quarters.
Place on a rimmed baking sheet, in a single layer. Sprinkle with salt.
Bake 4-5 minutes just until golden brown. Serve with guacamole.
Cucumber Salad Cups
Peel cucumber length-wise (every 1⁄4 inch) to create stripes.
Slice off ends. Slice 1⁄2 rounds.
Scoop out flesh with the small side of a melon baller, being careful not to cut all the way through to the other side.
Reserve cucumber flesh.
Chop cucumber flesh and add to small bowl.
Add yogurt, garlic, capers, 1 tbsp chives, pepper and a pinch of salt.
Cut 1 inch square of salmon, nestle into cucumber cup, top with 1⁄2 teaspoon of yogurt mixture, top with chives.
Horseradish Potato Salad
Boil potatoes with skins on, until fork tender.
Meanwhile in a small bowl combine, sour cream, mayonnaise, horseradish, shallot, and herbs.
Add to potatoes and toss. Keep refrigerated until ready to serve.
Serve at room temperature.
Grilled Parmesan Asparagus
Wash and trim asparagus and place in a Ziploc bag.
Pour olive oil and parmesan in the bag and massage all over the asparagus.
Place on a hot grill for a couple minutes until they are brown and crispy.
Grilled Italian Garden Salad
Slice eggplant into ¼ inch rounds and brush both sides with olive oil, and season with salt and pepper. Slice zucchini length wise into ¼ inch slices, brush both sides with olive oil and season with salt and pepper.
Grill on medium-high grill until nice grill marks appear on both sides. Remove from grill and set aside to rest at room temperature.
To make vinaigrette, combine mustard and vinegar and stir to combine. Slowly drizzle oil and mix until emulsified, 1 tbsp at a time.
Add Herbs de Provence and salt and pepper to taste.
Slice cherry tomatoes in half, toss with the vinaigrette. Add chopped basil.
Arrange eggplant around a large rectangular platter.
Add zucchini slices just below eggplant, so eggplant is still visible. Place 3 balls of burrata cheese side by side in the center of the platter.
Pour cherry tomato mixture on top. Drizzle the eggplant and zucchini with oil and garnish with chopped parsley. Top with a sprig of fresh basil.
Slice cabbages, and onion very thin. Place in a large mixing bowl. Add shredded carrots and set aside.
Meanwhile in a smaller bowl combine, mayonnaise, vinegar, brown sugar, Dijon mustard, celery seed salt and pepper. Mix to combine.
Pour dressing over vegetables and toss. Serve immediately. (If not serving right away, keep dressing and vegetables separated and covered. Toss moments before serving).
Hot Wing Burger
In a microwave safe bowl combine hot sauce, tabasco and butter and microwave until butter is fully melted. Stir until butter is completely incorporated and set aside about four tablespoons of the glaze.
In a medium bowl combine ground beef onion, chili powder, paprika and salt mixing with your hands just until onion and spices are evenly distributed. Form beef into four patties and brush one side with hot sauce glaze.
Cook patties, glaze side down in a frying pan or grill pan over medium high heat. brush face up side of patties with more glaze. Flip burgers and continue to brush with glaze.
Cook approximately 2-4 minutes per side or until patty achieves desired doneness. Remove from heat and place each patty on a bun.
Blue Cheese Dressing Directions:
Combine blue cheese, sour cream, mayonnaise, celery salt, garlic, black pepper and worcestershire sauce in a small bowl. Stir with a fork to combine, breaking up some of the blue cheese crumbles.
Celery Slaw Directions:
Combine the celery, carrots, lemon juice, and honey in a bowl. Toss to coat.
Top each burger with a scoop of blue cheese dressing and celery slaw. Drizzle a spoonful of reserved glaze over the top and add the top bun.
Grilled Herb & Lemon Chicken
To mix marinade whisk mustard and vinegar in a 9x13 Pyrex casserole.
Slowly add oil to emulsify. Add garlic, herbs, zest of 3 lemons, salt, pepper, and Worcestershire. Let marinate for 30 minutes.
Slice remaining 4 lemons in half.
Grill chicken 5-7 minutes each side until cooked through. During the last 4 minutes grill lemons, cut side down, until nicely charred.
Serve on platter garnished with grilled lemons, fresh thyme, and rosemary.
Serve with a chilled Rosé wine.
BBQ Baby Back Ribs
Massage first 5 ingredients into the ribs then submerge them in apple cider vinegar.
Cover with foil and place on lowest heat for 2.5 - 3 hours until ribs are tender and falling off the bone.
Brush them with the BBQ sauce of your choice.
Cover the grill with foil so the meat does not fall through.
Grill on high heat - 3 minutes per side. Remove and serve.
Veracruz-Style Whole Grilled Fish
Heat up a grill to medium heat.
Score the fish 2-3 times on each side, down to the bone. Whisk together all the ingredients for the marinade and cover the entire fish, inside and out with it. Let sit for a minimum of 10 minutes and up to 30 minutes in the refrigerator. While the fish is marinating, start the sauce.
In a saucepan over medium high heat, add the olive oil, onion and jalapeno and cook for 5 minutes. Add the garlic, tomatoes, lime juice, oregano, parsley, bay leaf, olives and capers. Season the sauce with black pepper. Cook until the tomatoes just start to break down, about 10 minutes.
While the sauce is cooking, grill the fish on a well-oiled grill for about 7-8 minutes per side. Wrap the tortillas in foil and place on the grill for the last few minutes to heat.
When the sauce is done, remove form the heat, adjust the seasoning with salt and pepper if necessary and add the cilantro.
Serve the fish whole on a platter, topped with the sauce and garnished with lime wedges and warm corn tortillas.
Grilled Corn on the Cob
Insert skewers into corn.
Fire up your grill. If you don't have one, no biggie. Simply turn your gas burner to high.
Sit the corn over the flame, rotating it every 30 seconds or so for about 3-4 minutes, and until the corn is lightly charred.
Transfer the corn to a plate and smother corn with 1 teaspoon of butter.
Top with a liberal dollop of creme.
Sprinkle a few pinches of cotija atop the corn and add a dash of chile powder.
Repeat this process until you've garnished all four pieces of corn.
Serve with lime wedges.
Berry Toffee Crisp with Vanilla Ice Cream
Preheat oven to 350.
In a large mixing bowl combine, berries, lemon, sugar, cornstarch. Mix until well-combined and transfer to a 14” oval baking dish.
For the crumble. Combine flour, baking powder, sugars, salt and cinnamon and whisk together. Stir in the oats, butter, heavy cream, vanilla, pecans and toffee bits.
Sprinkle the crumb topping on top of the berries and dot with the diced butter, evenly distributing over the top.
Bake for 15 mins at 350 then increase oven to 400 and bake for another 15 mins until top is browned and fruit juices begin to bubble. Serve warm with vanilla ice cream.
Grilled Peaches with Balsamic Reduction
Slice the peaches, remove the pit and perhaps enlarge the center hole with a spoon. Bring balsamic vinegar with sugar to a low boil on medium to high heat. Stir occasionally. Once the balsamic can coat the back of the spoon, turn the heat off. It will continue to thicken as it cools.
Heat up your grill or grill pan. When it gets nice and hot, place the peach halves flesh side down. Baste peaches at the grill with the balsamic reduction and grill for 2 minutes per side. Place peaches in an oven safe dish with a dollop of ricotta cheese in each half.
Put under your broiler for 3 minutes. Drizzle with 2 tablespoons of amaretto and slivered almond pieces if using.
Grilled Bananas with Rum Raisin Ice Cream & Caramel Sauce
Caramel Sauce Directions:
Combine sugar, water and lemon juice in a medium sized pot.
Heat on medium-high until sugar dissolves.
Stirring the mixture by just swirling the pot until a golden amber color develops. Add cream BE CAREFUL, it will bubble up!
Once it settles down, mix until slightly thickened. Remove from heat and add vanilla and butter.
Cut bananas (in their skins) in half, and then lengthwise.
Combine sugar and cinnamon. Sprinkle with mixture onto bananas.
Thread 2 banana halves onto a skewer.
Place on a well-oiled grill, cut side down until lightly charred, and flip and grill the other side until banana comes lose in its skin.
Arrange banana skewer in a plate, with a scoop of rum raisin ice cream.
Top with caramel sauce and chopped walnuts.
No-Bake Trifle Cake
Tear angel food cake into pieces and place into a large bowl.
Place a layer of angel food cake into a trifle dish and sprinkle with a small amount of rum.
Top the cake with a layer of pudding, followed by a layer of berries.
Repeat until all the cake, rum, pudding and berries have been used.
For the whipped cream: Place the ingredients into a mixing bowl and beat together with an electric hand mixer until stiff peaks form.
Place whipped cream into a piping bag and pipe onto the top of the trifle. Chill and serve.