PrintYour go-to summer party dish
Each summer, my friends and I are constantly organizing grill-outs at homes and parks. I'm kind of in a cooking rut since last summer, I just made hummus and guacamole over and over again. Any new ideas for easy appetizers, side dishes, or dips? What do you like to serve at/bring to your grill-outs?
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16 Comments:
Fruit Kabobs... I cut up various fruits into bite sized pieces. Cantaloup, honeydew, pineapple, strawberries, grapes (kept whole) or whatever fruit is in season. After I make them all, I put the kabobs standing up in a bowl of crushed ice. They are easy to eat, easy to make and there are never any leftovers.
evilchefmom at 4:27PM on 05/21/08
I made this mint/ricotta/garlic dip that was refreshing and summery and good with pita chips, crudite, pretzels, etc.
I also make white bean "hummus" with cannelini beans, garlic, lemon and olive oil, salt and pepper.
Or, a bruschetta-like tomato salad for bread and pita chips.
bitchincamero at 4:58PM on 05/21/08
I marinate very thin slices of chix breast in a ziplock bag with:
Terriyaki
Honey
Sesame oil
Pinch of 5 Spice
Grill quickly, drizzle with a touch more sesame oil and garnish with sesame seeds.
I also love to do an orzo salad with
Boiled Orzo
Calamata Olives
Chopped Parsley
Chopped Dill
Finely chopped garlic
Feta Cheese
Pignoli
Diced fresh tomatoes
Marinated Artie Hearts
Olive Oil
S & P
chiff0nade at 5:40PM on 05/21/08
Seafood Salsa: think fresh salsa/pico with shrimp and scallops (I poach or steam very quickly) chopped into quarter inch dice....serve with fresh corn chips, and don't skip the jalapenos. Of course best with fresh tomatoes, etc., but if pressed can be made soooo quickly with cooked cocktail shrimp and "fresh" salsa from the deli....just add fresh cilantro and no one will know you cheated!
Cary at 7:49PM on 05/21/08
My artichoke heart and hard boiled egg salad, here:
http://www.seriouseats.com/talk/2007/04/alternative-bbq-salads.html#comments
:D
AdamH at 9:20PM on 05/21/08
Mexican black bean and corn salad: toss warm ditalini in a dressing of oil, jalapeno, cumin, lime juice, salt and garlic. Let cool, stirring occasionally, then add corn, black beans and cilantro.
KashaKnish at 6:22AM on 05/22/08
Spam musubi, sake or furikake musubi, potato salad, macaroni salad, shrimp tempura, nishime, teriyaki beef, hulihuli chicken...oh wait, not in Hawaii. :P
I fancy (but wouldn't at every picnic) the couscous served at my cafeteria. Earl Grey couscous with strawberries and mandarin oranges. Sometimes they make it with kiwi instead of strawberries.
Cassaendra at 7:32AM on 05/22/08
Pasta salad of farfalle with pesto and tomatoes, originally from an older Bon Appettit magazine that has not been put on-line, but now located here:
http://www.recipeview.com/view.php?ItemID=227755
Easy, light, fresh and tasty!
Mizbee at 9:31AM on 05/22/08
Broccoli Salad. I swear if I didn't make it - I would get pummeled.
Broccoli, green onions, bacon, raisins, cashews and a sweet mayo sauce... Mmmmmmm!
bodaciousgirl at 11:25AM on 05/22/08
Last night I saw Robert Reignford make kabobs with:
Foccacia (cubed)
Cubed mozza and a basil leaf wrapped in procutto
Cherry tomatoes
He just grilled them for 3 mins each side I think? But wow it looked amazing and seemed easy!
hungrychristel at 12:02PM on 05/22/08
@Cary - you could always just do fresh pico with loads of lime juice (a necessity anyways with pico) and let the lime juice chemically cook the shrimp and scallops - ceviche salsa!
grilled pinapple is an easy crowd pleaser and very simple since we usually have the grill fired up anyways.
joyyy at 1:56PM on 05/22/08
I make ramen cabbage salad all summer long, but i'm in AZ so that's really not true, I make it all of the time.
Cabbage shredded
a bunch of green onions sliced
Dressing: 1 or 2 packets of beef ramen seasoning
1/2 cup sugar
1/2 cup oil
1/3 cup vinegar
salt/pepper
(sometimes I add minced garlic)
shake dressing in a jar, pour over cabbage and green onions, and top with the crushed up dry ramen noodles and almonds and/or sunflower seeds.
It's a really good base for a salad- sometimes i'll add carrots or chunked up chicken, and sometimes i'll use flavored almonds. Anything goes!
aungeinphx at 3:02PM on 05/22/08
@joyyy---i do that sometimes with the shrimp, but i just have to poach the scallops....i can't risk the "ick" factor of raw scallop texture
Cary at 4:46PM on 05/22/08
My new summer dish is Summer Garden Chick Pea Salad, it's easy and fast to make and doesn't contain anything that will spoil if it's outdoors for a little bit or packed for a picnic.
AllThingsVeg at 7:27PM on 05/22/08
Just made this Shrimp, Jicama & Black Bean Salad with Lime Serrano Pepper dressing, which will become my new go-to party dish this summer :)
It makes a TON, which is always helpful.
bitchincamero at 4:18PM on 05/23/08
Manhattan Deli Pasta Salad
2 boxes tri-color rotini
1/2 pound hard salami, cut into small strips
3 different colored bell peppers, chopped fine
1/2 red onion, minced
1 can black olives, sliced (or 2 cans sliced olives, in a hurry)
1 can Parmesan cheese
1/2 bottle Kraft Free Zesty Italian dressing
Ingredient notes:
--Don't use good shredded Parmesan for this, it just falls to the bottom of the salad and doesn't coat the ingredients.
--Due to the fat-free dressing, this is the only pasta salad I've ever seen that can be kept a week or so without the dressing separating, puddling or making the pasta soggy.
Cook pasta to al dente; drain.
Cut up salami and vegetables. Mix together in a LARGE salad bowl...yes, that big one that you think is TOO big, because this makes a LOT.
Toss with Parmesan cheese until coated.
Toss again with dressing.
Cover and chill at least an hour but up to a day before serving.
Can be held in the fridge for at least a week...makes great work lunches. Sometimes it gets a little dry as the ingredients soak up the dressing, but you can just add more and toss again.
It might last longer than a week but I don't know because we've always eaten it by then.
akk328 at 1:13PM on 05/28/08