BBQ ideas?!
BBQ ideas?
I'm trying to find simple lite recipies that make a lot of food. what kinds of foods as well? should I go country western? cocktail style? or Jamaican? western would be easy but kinda lame cuz I live in the west. any other themes? and foods that goes along with the theme. also music.
Answers:
Go Jamaican/Island theme.Western might be boring because it is normal for where you live. Here are some recipe ideas. Do not let the list of ingredianrs fool you. These are really easy to make (It is really just the marinade that is long and can be made a couple of days ahead) You can also buy premade marinades to simplify. Sorry if it is long, just trying to help.
Island Pork Tenderloin Salad
For pork
2 tsp salt
1/2 tsp black pepper
1 tsp ground cumin
1 tsp chili powder
1 tsp cinnamon
2 pork tenderloins (2 1/4 to 2 1/2 lb total)
2 Tbs olive oil
For glaze
1 cup packed dark brown sugar
2 Tbs finely chopped garlic
1 Tbs Tabasco
For vinaigrette
3 Tbs fresh lime juice
1 Tbs fresh orange juice
1 Tbs Dijon mustard
1 tsp curry powder, toasted
1/2 tsp salt
1/4 tsp black pepper
1/2 cup olive oil
For salad
3 navel oranges
5 oz baby spinach, trimmed (6 cups leaves)
4 cups thinly sliced Napa cabbage (from 1 medium head)
1 red bell pepper, cut lengthwise into thin strips
1/2 cup golden raisins
2 firm-ripe California avocados
1 Special equipment: an instant-read thermometer
2 Prepare pork:
3 Preheat oven to 350°F.
4 Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.
5 Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning, about 4 minutes total. Leave pork in skillet.
6 Make glaze and roast pork:
7 Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin. Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140°F, about 20 minutes. Let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 155°F while standing.)
8 Make vinaigrette while pork roasts:
9 Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until emulsified.
10 Prepare salad ingredients while pork stands:
11 Cut peel, including white pith, from oranges with a sharp knife, then cut oranges crosswise into 1/4-inch-thick slices. Toss spinach, cabbage, bell pepper, and raisins in a large bowl with about 1/4 cup vinaigrette. Halve, pit, and peel avocados, then cut diagonally into 1/4-inch-thick slices.
12 Assemble salad:
13 Cut pork at a 45-degree angle into 1/2-inch-thick slices. Line a large platter with dressed salad and arrange sliced pork, oranges, and avocados in rows on top. Drizzle some vinaigrette over avocados and oranges. Pour any juices from skillet over pork.
Servings: 6
Caribbean Grilled Shrimp With Mango Salsa
1 to 1 1/2 lbs large shrimp, peeled and deveined
Marinade
1 tsp ground allspice
1/2" piece ground cinnamon stick
1 tsp black pepper, ground
1/4 tsp freshly grated nutmeg
1/2 small red onion
4 green onions
1 clove garlic
1/2 jalapeno pepper, seeds removed
1/2 tsp salt (or less)
2 Tbs soy sauce
1/4 cup vegetable oil
Mango Salsa
2 ripe mangos, peeled and cut into 1/4" cubes
1/2 jalapeno pepper, seeded and finely chopped
1/2 small red onion, finely chopped
4 Tbs chopped cilantro
Zest of one lime
Juice of two limes
1 tsp sugar
Whip up all the Marinade ingredients in a food processor (Jack and his girlfriend Sara actually have one aboard their small boat). Coat the shrimp well with the marinade for at least half a day. Soak the skewers in water for half an hour. Skewer the shrimp and cook over a hot grill or hot coals for about a minute and a half on each side, then serve with the mango salsa. Oh, yes, Jack says to use up all the salsa as it doesn't keep well.
Servings: 6
Mango Ice With Tequila And Lime
This smooth sorbet can be made without an ice cream machine.
1/4 cup water
3 Tbs tequila
2 Tbs sugar
2 large ripe mangoes. peeled, pitted
2 Tbs fresh lime juice
1 Combine first 3 ingredients in heavy small saucepan. Stir over medium heat until sugar dissolves and mixture boils. Cool syrup slightly.
2 Puree mangoes, syrup and lime juice in processor until smooth. Transfer mixture to pie plate. Freeze, stirring occasionally until slushy, about 2 hours. Continue freezing until firm. Let stand 10 minutes at room temperature. Break up into chunks. Return mixture to processor and process until smooth.
Servings: 4
Golden Rum Cake
An easy way to glaze your cake is to pour half of the glaze into Bundt pan, reinsert cake, then pour the rest of glaze over the bottom of the cake. Let absorb well then invert back onto platter.
1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup dark rum (I always use Goslings Black Seal)
1/2 cup butter
1/4 cup water
1 cup white sugar
1/2 cup dark rum
1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
2 In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
3 Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate.
4 Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
5 To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.
Servings: 12
I think Jamaican would be perfect! You could do regae or just plain island music with it.
http://web.foodnetwork.com/food/web/sear...
Go to the link for a bunch of Jamaican recipes!
fried salad or light cuisine some bread fried ans ham
check out kraftfoods.com
Kabobs are easy, and generally have things included that will please anyone. If you decide to go with a Jamacain style, you could even throw some pineapple or mango on there for good measure. I would go with a Jamacain/tropical theme. They're fun, easy, and generally cheap. Hope I helped!
A Carribean theme would be very good, then you are not limiting yourself to just the flavors of Jamican recipes. One thing to make sure of is that your fruits and veggies are really fresh. Also, then you are not strictly dealing with Raggae music, calypso and salsa are also a ton of fun.
Try this chicken recipe, it's so good and you can do a lot of preparation in advance.
You can either buy or make your mango puree. Bought is fine, because you are going to dress it up. If you don't have this simply dice up 3 - 4 mangos (this will do about a dozen chicken breast), to this add 3/4 - 1 cup of simple syrup. It will depend on the viscosity of the mangos. Pop this all in the blender. To this add a pinch of salt, 1/4 cup of olive oil, 1/4 of a scotch bonnet pepper (if you don't have this use any hot pepper), 1 tbsp. of cilantro, and the juice of one lime. This can be made up to a week ahead of time and stored in the fridge.
Generally I am a bit of a meat snob, but for this recipe frozen chicken breast work well. They are injected with some type of solution that keeps the meat moist, and they remove the tender to the meat is generally the same thickness. Once the meat is defrosted add about 2/3 of the marinade right into the bag the chicken comes in. This can sit for up to 24 hours. Grill the chicken on a meduim heat for about 5 minutes per side. After this begin to baste the chicken with the remaining marinade for 2 - 3 minutes per side. It tastes really good hot or room temperature.
I saw on Barefoot Contessa ( Food Network) she did bbq pizzas. each guest went to fixins table and used small pizza breads, foccacia or flour tortillas as base- diff cheeses goat, mozz chunks, veggies etc and assembled their pie and placed on covered grill till cheese melted for gourmet style pizzas. Now she broadcasts from Hamptons but can adapt the idea for what your crowd likes as a "Different" bbq option.. with a signature drink of the day and should be a bit classier than reg bbq