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Summer Cookout Recipes

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MyrnEats Apr 28, 2009 10:22 AM

What are you bringing to BBQ's this summer? Looking for new recipes!

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  1. k
    KiltedCook RE: MyrnEats Apr 28, 2009 01:34 PM

    Santa Fe Salad
    1 can white or yellow Hominy, rinsed & drained
    1 can Black Beans, rinsed & drained
    1-2 cups cherry or grape Tomatoes
    1 Red & 1 Green Bell Pepper, diced
    1 Red Onion, diced

    Toss all that together and top dress with a salsa verde made by roasting under your broiler 2 poblano peppers, quartered cored and seeded, and 6 tomatillos de-papered and quartered. Roast for 15 minutes or until you get some good black happening. Then toss in a blender and puree. Too spicy? Add 1-2 Tbsp of sugar. Not hot enough? Add some Tabasco.

    Lay the salad out on a big platter and surround with Blue Corn Chips for scooping.

    1. Popkin RE: MyrnEats Apr 28, 2009 03:11 PM

      Shroomy skewers!

      wrap bacon around mushrooms, and alternate with garlic cloves on a skewer, baste with bbq sauce and grill.

      2 Replies
      1. re: Popkin
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        snoboardbabe77 RE: Popkin Apr 29, 2009 05:35 AM

        orzo pasta - orzo, halved cherry tomatos, cucumbers, parsley, 1/4'd artichokes with a little of the juice on the pasta, feta, pepper. great because it melds well if you make it the night before-and can stand up to moderate heat b/c there is no mayo.

        Like above poster-I do something like that-but with shredded chicken and jalapenos. Works well for a wrap too.

        1. re: snoboardbabe77
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          MyrnEats RE: snoboardbabe77 Apr 30, 2009 10:53 AM

          I make a salad similar to this, but have never added the artichokes. I'll have to try that next time.

      2. d
        Diane in Bexley RE: MyrnEats Apr 29, 2009 10:21 AM

        I do a roasted vegetable salad - throw eggplant, peppers (red, green other colored), leeks, asparagus, zuchini, yellow squash, large cauliflower florets in your favotire vinaigrette, throw a little kosher salt & pepper. Either grill or roast in 450 oven for 15-20 min. Veggies should still be a little crunchy as there is carry-over cooking. Taste to see if you need any more seasoning or vinaigrette.

        For more substantial salad, you can add to the roasted veggies some cooked pasta (bow ties, penne, etc) and some cheese (cubes of Swiss, Gouda, Havarti, etc) or meats (cubes of salami, ham, turkey, roast beef) and additional dressing.

        Marinate a whole turkey breast in a lemon vinaigrette and herbs (tarragon, thyme, garlic) for at least 12 hours. Grill over indirect heat using mesquite or hickory chips.

        Use a large Idaho or russet potato per person - srub & clean, cut thin vertical slices through potato. Make flavored butter with s& p, chives, herbs (dill, thyme, rosemary whatever you like), garlic, spread thickly in between slices. Wrap potatoes well in alum foil. Grill or roast in 400 degree oven for 1 hour.

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