Any barbecue ideas/recipes for tommorows lunch?
Jayne40 asked:
I have 16 people for lunch,we are going to have a barbecue. We have been shopping today. Chicken,pork,prawns loads of veg, salads. All i need now is to put them together and come up with lunch. Any ideas? would love some recipes i could start tonight if poss. Thanks x
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September 25th, 2008 at 12:27 pm
Dont vorgeht the Dips und Drinks.
Nicht vergessen, Dips und Getränke, Gläser, Teller und Bestecke.
September 28th, 2008 at 4:15 am
you can make seafood salad with the prawns and salads, roasted veggies, chicken(beer can chicken), and sweet and sour pork (which you can get from he Internet or a Chinese cook book)
October 1st, 2008 at 9:35 am
I use a dry rub of Tony Chachere’s Creole seasoning, chili powder (regular & chipolte), garlic powder, pepper, paprika and a little brown sugar. You can rub that on the chicken & pork. If you want to use BBQ sauce, don’t put that on until that last couple of minutes before the meat is done (or it will burn); serve more sauce on the side……
BEAN SALAD: Open & drain cans of cut green beans, kidney & garbanzo beans, sliced carrots; add sliced onions and toss with Vignarette dressing. Chill several hrs before serving
FRUIT AMBROSIA
2 c. heavy whipping cream
1/2 c. sugar
1 tsp. vanilla extract
1/2 tsp. almond extract
1 can mandarin oranges, drained
1-2 cans fruit cocktail, drained
3-4 c. miniature marshmellows
Beat cream, sugar & extracts until very stiff peaks. Fold in fruit & marshmellows. Chill … (You can make this the day ahead)
Big green salad with choice of dressings on the side….Hollow out 1/2 watermelon and refill with cubed melon, strawberries, pineapple, etc. for FRUIT SALAD
LEMONADE PIE
1 large container Cool Whip
1 (6oz) can frozen lemonade concentrate, thawed, undiluted
1 can Eagle Brand sweetened, condensed milk
1 9″ graham cracker crust (storebought)
Mix all together well and pile into the crust. Dollop extra Cool Whip around the edge, if desired. Chill at least 4 hours……Can also use pink lemonade or limeade mix …….(You could make 1 of each)
October 1st, 2008 at 7:40 pm
Menu:
Grilled chicken, teriyaki pork and prawn skewers
Pasta Salad
Green Salad
Potato Salad
Vege platter with ranch dressing
Chips and salsa
Rolls and butter
Pickles, olives
Watermelon and fresh strawberry shortcake
Dessert platter
Marinate your chicken in Italian Dressing overnight
Marinate your pork in teriyaki sauce overnight
Clean prawns and make a basting sauce of garlic, butter, lemon juice, and salt.
If you are making pasta salads, or potato salads, make them today.
Pasta Fantastico Salad: 1 box rotelle pasta,cooked, drained, and cooled, 1 chub salami, cut into cubes, 1 4 oz container feta cheese, 1 bunch green onion, 1 red bell pepper, seeded and chopped, 1 can sliced olives, 1 bottle Berensteins Cheese Fantastico dressing. Mix and let the flavors marinate overnight. Stir before you serve.
Clean veges tonight and place in plastic bags in the fridge for a vege plate tomorrow. Hollow out a bell pepper and fill with ranch dressing for dipping.
Clean strawberries and bake up shortcakes.
October 2nd, 2008 at 3:25 am
Pork
1/2 cup water
1/3 cup light soy sauce
1/4 cup vegetable oil
3 tablespoons lemon pepper seasoning
2 cloves garlic, minced
6 pork loin chops, fat removed
1. In deep bowl mix all marinade ingredients.
2. Marinate at least 2 hours.
3. Remove from marinade and cook over medium heat on greased grill about 15 minutes or until done.
Buffalo Chicken Dip Recipe
2 (5 ounce) cans chicken, drained ((by the tuna in the grocery store))
2 (8 ounce) packages cream cheese, softened
1 cup ranch dressing
3/4 cup red hot sauce
shredded cheddar cheese, you decide how much
Frito corn chips, scoops
1. Beat cream cheese, ranch dressing, and red hot sauce.
2. Fold in shredded chicken.
3. Spread mixture into pie plate sprayed with Pam.
4. Bake at 350 degrees for 15 minutes.
5. Add cheddar to top and bake an additional 10-15 minutes.
6. Serve hot with Frito scoops.
Spicy King Prawns Recipe
1/2 cup extra-virgin olive oil
8 garlic cloves, minced
1 tablespoon sweet paprika
1 teaspoon sweet paprika
1 tablespoon ground cumin
1 1/2 teaspoons ground ginger
1/2 teaspoon cayenne pepper
3 lbs large shrimp, shelled and deveined
salt
1 cup coarsely chopped fresh cilantro or flat leaf parsley
1. Heat the olive oil in a very large skillet. Add the garlic, paprika (One Tablespoon plus One teaspoon), cumin, ginger and cayenne and cook over moderate heat until fragrant, about 1 1/2 minutes. Add the shrimp and cook, stirring, until they turn pink, 2 to 4 minutes. Season with salt and stir in the cilantro.
2. Transfer to a platter and serve.
October 5th, 2008 at 8:11 am
appetizer- grilled shrimp seasoned with garlic and lemon juice served with cocktail sauce
entree-pineapple sesame chicken- marinate chicken with sesame oil, fresh garlic, pineapple juice and ginger tonight and just grill at lunchtime
sides-green salad, grill whatever vegetables you have, if i can’t flip the vegetable i wrap it in foil and steam on the grill, baked potato on the grill
you could also serve deviled eggs, potato or pasta salad, baked beans, make sandwiches out of the grilled chicken
dessert-grilled fresh stone fruits such as peaches and nectarines with premium vanilla ice cream, strawberry shortcake, pineapple upside down cake garnished with fresh raspberries and whipped cream
have a great time, hope the weather is good for you!!
October 8th, 2008 at 10:54 am
Cajun BBQ Prawns
3 tablespoons chopped garlic
1/4 cup olive oil
2 tablespoons seasoning, mix (recipe follows)
2 tablespoons lemon juice
2 tablespoons honey
2 tablespoons gluten-free soy sauce (use San-J Wheat-Free Tamari to make this gluten-free and wheat-free)
2 tablespoons chopped parsley
1 1/4 lbs peeled and deveined 21-25 count prawns
3/4 cup unsalted butter
Seasoning Mix
1/4 cup cayenne
1/4 cup ground black pepper
2 tablespoons salt
2 tablespoons crushed red pepper flakes
2 tablespoons dried whole thyme
2 tablespoons dried rosemary leaves
1 teaspoon dry oregano
Directions
1Mix all the seasoning mix ingredients in a food processor and set aside.
2Stored in a sealed container, it will keep indefinitely for future use.
3Blend the garlic, olive oil, 2 T seasoning mix, lemon juice, honey, and soy sauce in a bowl.
4Add the prawns and the chopped parsley to the mixture and toss well to coat.
5Refrigerate overnight.
6Preheat oven to 500°F.
7Place prawns with the marinade in a large, heavy skillet (large enough to fit prawns in a single layer or cook in batches) and place in oven.
8In about 2 to 3 minutes, shake the pan to ensure even cooking and repeat in another 2 to 3 minutes.
9At this point the mixture should be bubbling and the prawns will be turning opaque.
10Transfer the pan to a stovetop, over medium heat and begin adding the butter in 1 to 2 T increments, shaking the pan the entire time, allowing the butter to emulsify into the mixture before adding any more butter.
11This process should take about 4 to 5 minutes.
12When completed, pour onto a platter and serve immediately with plenty of good, crispy bread.
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BBQ Pork Ribs
6 lbs. thick-cut pork country ribs or back ribs, in slabs
Basting sauce:
1/2 t. salt
1 t. pepper
4 T. freshly squeezed lemon juice (2 lemons)
1 t. garlic powder
2 t. Texas chili powder
1 1/2 t. paprika
1 t. Louisiana-style hot sauce
1 T. Worcestershire sauce
2 C. beef stock
1/2 C. butter
1/4 C. vegetable oil
Using a covered grill, prepare fire for indirect cooking, using mesquite charcoal briquettes or regular briquettes with mesquite chips. Let fire burn down to glowing white coals (about 45 minutes to 1 hour).
When charcoal is ready, push briquettes to edges of the grill. Place a flameproof container filled with hot water in center of coals. Mop bony side of pork slabs with basting sauce; place ribs, basted side down, about 8 inches above the hot water in the center of the grill. Moisten the upper side of ribs with sauce. Cover and allow ribs to cook slowly for about 2½ hours, basting every 15 minutes. Leave bony side down until last few minutes of cooking. If rack is closer than 8 inches to the coals, decrease cooking time to about 1 hour. Add a few fresh briquettes to the fire every 30 minutes. If using a grill with perforations in one side of the lid, rotate perforations every 15 minutes to maintain air supply and keep charcoal from going out.
While ribs cook, prepare barbecue sauce by melting the butter with the oil in a heavy saucepan over medium heat. Add onion; sauté until slightly caramelized, about 5 minutes. Add garlic; sauté another 2 minutes. Add remaining ingredients, raise heat and boil for 10 minutes, stirring frequently. Reduce heat, cover partially, and simmer for 1 hour, stirring occasionally.
When pork is nearly cooked, turn meaty side down and brown meat well. To serve, cut pork slabs into serving portions; cover with barbecue sauce.
Servings: 6 to 8.