Quick Recipes and Easy

Outdoor Barbeque

There is no doubt that spring is known for its gorgeous flowers and outdoor weather. This is why everyone needs to take advantage of this and invite some friends over for an outdoor barbeque experience that no one will forget. So fire up that grill of yours and follow these simple tips and fabulous recipes to help make your outdoor party a breeze.

! ! ! Things to reckon about before your guests arrive:

1. First things first, make sure you scrub down the patio furniture. No one wants to sit on dirty furniture. Make sure you also have enough patio furniture for everyone so once the food is ready to be eaten everyone has a seat. If you don’t have enough, simple folding chairs are a quick fix.

2. If you choose to have a party during the afternoon as opposed to night, have umbrellas covering your tables or at least make sure you have some shaded area for you guests. Also add some pretty potted plants and flowers on the tables to make it feel more like springtime.

3. Nighttime parties don’t need to have umbrellas (obviously) but you do need extra lighting. Candles are always a fantastic addition and set a mood for a party. If you are thinking about candles then you should buy citronella candles to keep those pesky insects away. You could also place up white Christmas lights or fun and bright patio lights.

4. As far as silverware and plating thoughts, use plastic or paper plates. Find some festive and springtime themed paper or plastic plates along with cups. If you are having margaritas then buy some fun colored plastic margarita cups.

5. Most importantly, remember that timing means everything for this party. Make sure whoever is the “griller” knows what he or she is doing and knows exactly how to time all the meats, seafood and veggies just right.

When it comes to food choices for a barbeque party, people have all different tastes and preferences. You can choose on serving the most simple and most predictable foods such as hamburgers, brats and hotdogs or you can be creative and grill up some fancier barbequed dishes. Below is a whole menu/meal planner for a fancier type of barbeque.

For starters you need a couple of appetizers for your guests to snack on since grilling could take a while. Here are some recipes I reckon would work out fantastically:

** Avocado Dip with Chili’s **
Ingredients

2 large ripe avocados, peeled and pitted
1 ripe tomato, diced
1 small sweet onion, diced
15 oz. can green chilies, drained and diced
1 Tbs. fresh lime juice
2 Tbs. fresh cilantro, chopped
1 tsp. salt

Directions

Mash avocados in a bowl. Add remaining ingredients and mix well. Serve with tortilla chips.

** Spinach Dip **
Ingredients

1 frozen pkg. chopped spinach
1 loaf sheepherder’s bread
1 C. sour cream
1 C. mayonnaise
1 envelope dry vegetable soup mix
3 green onions, chopped (optional)
1 small can water chestnuts, chopped (optional)

Directions

Place the frozen spinach in a colander and run water over it until it is thawed out (or place it in the refrigerator ahead of time to thaw it out). While you are doing this, cut the top of the bread off to make a bowl. Chop up the top of the bread and save it to use for the dip. Scoop out the bottom part of the bread to make a place for the dip. Wring out the spinach with your hands to get out all the water. Mix all the ingredients together (except the bread) and place in the refrigerator for at least 4 hours. Fill the bread bowl with the dip and serve with the bread, crackers or vegetables.

Every barbeque has to have some side dishes to go along with your grilled meat or seafood. Here are some recipes I have found for you:

** American Classic Potato Salad **
Ingredients

6 C. quartered unpeeled small red potatoes
3/4 C. Kraft Mayo Real Mayonnaise
1 Tbs. Grey Poupon Dijon mustard
8 slices Oscar Mayer bacon, crisply cooked, crumbled
1/4 C. chopped fresh chives

Directions

Add potatoes to boiling water; cook 15 minutes or until tender. Drain. Mix mayo and mustard in large bowl. Add potatoes, bacon and chives; mix lightly. Refrigerate.

** Baked Beans **

Ingredients
1 (28 oz.) can baked beans
1/2 lb. bacon, cut into small pieces
1 small onion, diced
8 oz. brown sugar
1 Tbs. spicy brown mustard
Few dashes Worcestershire sauce

Directions

Preheat oven to 400 degrees.. Pour beans into a 2 qt. casserole dish. Place bacon in a 9 inch skillet, completely covering bottom of pan. Spread brown sugar over bacon and cook on medium heat. When bacon grease starts to bubble up through the sugar, transfer to the casserole dish and mix with beans, onion, and mustard

** Best Ever Corn on the Cob **
Ingredients

Corn in husks
2 tsp. butter

Directions

Pull down the husks and remove the silk. Brush each ear with about 2 tsp. of butter and pull the husks back up around the ears. If they don’t completely cover the corn, that’s okay. The exposed kernels will char and take on that fantastic smoky flavor. Place the corn on a gas grill over medium heat or on a charcoal grill 4 to 6 inches from medium coals. Grill for 10 minutes, turning the ears halfway through the cooking time. Season with salt and pepper.

Now for the main course! I have found a fantastic chicken, steak and seafood grilling recipe for you:

** Grilled Spice Rib Eyed Steaks **
Ingredients

8 1-inch thick bone-in rib-eye steaks (1 lb. each)
1/4 tsp. ground allspice
1 tsp. ground cumin
2 Tbs. kosher salt

Directions

Prepare grill for cooking. Let steaks stand at room temperature 30 minutes. Stir together allspice, cumin, and salt. Pat steaks dry and sprinkle spice mixture onto both sides of steaks to lightly coat, pressing to adhere.

Grill steaks in 2 batches on an oiled rack set 5-6 inches over glowing coals 4-5 minutes on each side, or until an instant-read thermometer inserted horizontally 2 inches into thickest part of meat registers 130 degrees for medium-rare. Transfer steaks to a platter and let stand 10 minutes.

** Quick Baby Back Ribs **
1 C. mesquite chips, soaked
1 2 lb. slab baby back pork ribs
1 tsp. salt
1 tsp. freshly ground pepper
1 tsp. Hungarian paprika
1 tsp. ancho chile powder
1/2 tsp. ground thyme
1 C. barbeque sauce

Directions

Prepare an outdoor grill for indirect heat – a pile of charcoal on one side, nothing under the food. Once it is going, throw some soaked mesquite woodchips on it. Remove the membrane from the ribs if the butcher has not already. Combine the salt, pepper, paprika, chile powder and thyme; rub onto the ribs. Cut the slab of ribs in half. Place the ribs over indirect heat, and close the lid. Cook for 20 minutes, then brush with barbeque sauce. Cover, and continue cooking for an additional 30 minutes.

** Mesquite Grilled Chicken **

Sauce:
1 15 oz. can tomato sauce
2 tsp. olive oil or canola oil
1 Tbs. chili powder
1 tsp. paprika
1 Tbs. Worcestershire sauce
1 tsp. crushed red pepper
1/4 tsp. salt
2 Tbs. cider vinegar
1/2 tsp. black pepper
1/2 tsp. garlic powder
3/4 tsp. prepared mustard
3 Tbs. finely minced onion

1 lb. chicken breasts, skinned and boned

Directions

In a jar with cover, combine all sauce ingredients. Refrigerate until ready to use. Sauce may be used at once, but the best flavors are achieved if made early in the day. Prepare mesquite coals and cover the grill with foil. Grill chicken over hot coals about 6 minutes. Turn and grill 6 minutes more. Turn again, baste with sauce and cook 4-5 minutes. Turn, baste, and grill 4-5 minutes or until chicken is done. Baste generously with sauce during last few minutes of cooking.

** Grilled Tuna Steaks**
Ingredients

4 tuna steaks, about 1 1/2 lb.
1 C. teriyaki sauce
1/2 tsp. garlic, minced
1/2 tsp. fresh ginger, peeled and minced

Directions

Mix the teriyaki sauce, ginger and garlic. Add the tuna and marinate in the refrigerator for at least 30 minutes, turning 2 or 3 times. Pre-heat the grill. Place the steaks on grill and cook until just done, basting with the marinade.

For anyone who isn’t really full from this feast of food here are a couple of dessert recipes for you:

** Fresh Fruit Pizza **
Ingredients

18 oz. package refrigerated sliceable sugar cookie dough
8 oz. package cream cheese, softened
2 Tbs. sugar
1/2 tsp. vanilla extract
2 1/2 C. assorted fresh juicy fruits
1/2 C. orange marmalade

Directions

Preheat oven to 350F degrees. Grease or spray a 12-inch diameter pizza pan. Slice cookie dough into 1/3-inch rounds. Arrange the cookie slices in a single layer on the pan and press together to form a crust. (Use a small water on your fingertips if necessary.) Bake until golden brown, about 10 minutes. Cool completely. Transfer to a serving plate or keep on pizza pan. Beat softened cream cheese, sugar and vanilla extract together in a medium bowl until smooth. Use a spatula to spread the cream cheese over crust, covering to the edges. Arrange fruits in a decorative circular pattern around the filling (like a bulls-eye). Mix marmalade and water and warm slightly. Lightly brush over fruit to glaze. Refrigerate until ready to serve. Makes 8-10 Servings.

** No Guilt Watermelon Cake **
Ingredients

1 watermelon
1/2 8 oz. container stout-free frozen whipped topping, thawed
1 8 oz. container nonfat light lemon yogurt
Fresh fruit to decorate cake (strawberries, kiwi fruit, grapes, blueberries)

Directions

Select a symmetrical watermelon approximately 7- to 9- inches in diameter. Cut a 3-inch thick cross-section from the watermelon. Cut 4 slits through rind without cutting flesh. Cut between white rind part and red flesh to remove rind. Fold together whipped topping and yogurt. Pat watermelon cake dry with paper towel.

Place watermelon cake on flat serving plate. Frost top and sides with whipped topping mixture. Decorate as desired with fresh fruit. Refrigerate until ready to serve. Can be stored several hours or overnight. Cut in wedges to serve.

Yield: 10 servings

When it comes to beverages, they are just as vital as the food. Depending on the temperature outside drinks might be more vital since your guests have to keep hydrated.

Have some non-alcoholic beverages available such as lemonade, ice tea, soda and water. As for alcoholic drinks, beer, wine, margaritas or some sort of fruity punch would be perfect. Just make sure you keep an eye on your supply of ice.

Take advantage of the gorgeous weather. With time flying by these days, winter could be just around the corner.

© 2007 Ampere Media LLC, All Rights Reserved Recipe4Living.com features more than 11,000 user submitted recipes, thoughts and recipes from Wolfgang Puck, reference guides, healthy living advice, tips for kids, and much more. All of the recipes mentioned in this article can be found at recipe4living.com recipe4living.com



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