We are have a few people over next Sat., What should we Grill and cook?!
We are have a few people over next Sat., What should we Grill and cook?
About 30 to 40 people of different cultures.... help
Answers:
get a few london broil and marinade then in 2 bottles of italian dressing and a can of sprite overnight, get corn on the cob in the huskams soak then overnight in cold tap water, make your best potato salad and refrigerate, then tomorrow you stoke your pit till your coals are right, then first you place your corn on the grill , the husk will darken and burn some, but the insides will stay nice because you soaked them, watch then the whole time after about 20 or so minutes start testing them, they should be firm and when you fork a kernal it should pop! take them off at this point and wrap in foil all together to keep then good and hot.
then take your London broils out af the marinade and season with lemon pepper, place them on the grill and cook without poking , turn them with tongs instead, it makes them juicier this way, cook till medium is the best , but you can cook to medium well and be ok, remove from heat and let rest 15 minutes, then slice on the diagonal and across the grain of the meat, serve with your pot salad and corn, and a piece of good firm bread, and a nice wine of your choice, some people think red is best with red meat, but to me ifin you don't like it dont buy it, drink what you think goes with the meal, and have a good time!, and by the way melt some butter with some parsley and cracked pepper to put on your corn. your friends will love the whole meal, have a good day.
STUFFED GRILLED PEPPERS
3 red sweet bell peppers
1/4 cup extra virgin olive oil (approximately)
3 cloves garlic, finely minced
3-4 stems fresh basil (1-2 tablespoons chopped)
1/4 teaspoon oregano
pinch red pepper flakes
1 1/2 cups garlic croutons
1 cup fresh mozzarella
sea salt and pepper, to taste
dash of paprika
In a skillet, saute croutons in 1 tablespoon olive oil, garlic, red pepper flakes and basil for 3-5 minutes. Add mozzarella, cut into small cubes. Toss to combine. Season to taste with sea salt and pepper.
Remove tops from peppers, leaving peppers whole. Save tops to replace later. Remove seeds and cores from peppers. Rub peppers with olive oil. Mix enough remaining olive oil with ingredients in skillet, using only enough to coat well.
Fill peppers with mixture and replace top.
Place peppers on preheated grill over indirect heat or in the oven at 400°F. Bake until peppers are tender.
Cut each pepper into halves and sprinkle top with paprika for color.
Variation: After peppers are cooked, cut into halves, and sprinkle the tops with Parmesan cheese. Broil 2-3 minutes. Drizzle sparsely with olive oil and balsamic vinaigrette before serving.
EASY CORN ON THE GRILL
2 ears of corn for each person
1 tablespoon butter for each ear of corn
3 tablespoons crushed ice for each ear of corn
aluminum foil or foil pockets
salt, to taste
Husk corn and rinse. Heat grill to 350F.
Cut a rectangle of aluminum foil large enough to wrap each corn cob twice. Place each corn in the center of foil with the shiny side in. Add 3 tablespoons crushed ice and 1 tablespoon butter.
It's important to wrap the corn with the aluminum foil so that the edges of the foil are crimped and sealed securely so that as the ice melts, the liquid will be retained in the foil pocket. Make an envelope with the foil and double fold the edges, then place the seams on the top.
Place the corn pockets on the hot grill and cook for 30 minutes or so, turning over half way through cooking time. (Length of cooking time will vary depending on the tenderness, variety and age of the corn - some types of corn may be done in half the time).
Marinate shrimp in garlic butter and put them on a skewer. Put them on the grill for about 4-6 minutes on each side.
Slice fresh potatoes about 1/2" thick and drizzle a little olive oil and some salt and pepper or what ever seasoning you like. They taste great on the grill too. Zucchini cooks up well this way.They don't take long to cook. This way you'll have more time to visit with your friends.
Add a tossed salad with a light salad dressing and for fun, get the fixings to make ice cream sundaes. Wouldn't that be fun to watch all the people from different cultures put a sundae together. Very casual dinner but fun.
SEAFOOD IS GREAT ON THE GRILL...SALMON, TALAPIA, SHRIMP,ETC THROW IN SOME CHICKEN, A HUGE SALAD IS ALWAYS A NICE TOUCH...SOME BROWN RICE IS A NICE TOUCH WITH ALMOST ANY SEAFOOD DISH...TWO NICE SIZE SALMONS CAN FEED UP TO ABOUT 40 PEOPLE IF YOU SLICE AND DICE RIGHT...DESERT SHOULD BE SOMETHING SIMPLE BUT TASTEFUL:) MUFFINS GOURMET COOKIES....CAKES ARE ALWAYS GOOD
Hot Dogs
Ham Burgers / Veggie Burgers
Chicken
Corn
Potato Salad
Coleslaw
Baked Beans
Mixed Salad
Green Beans
Corn Chips w/ salsa dip
Antipasto platter or veggies
Kosher Dill Pickles and Olive tray
Soda, Water, Martini Bar, Beer
Sheet cake from Sam's Club or Costco
Ice Cream
** Depending on cultures -- maybe try something from each country (e.g. curry dish, etc.)
Shiskabob feeds a lot of people and usually pleases all the different tastes in the group. I would recommend that you put your meat on one stick and the veggies on another. Also do several different kind of meat shiskabobs, shrimp and steak are a little nicer so i would do some of them and then fill the rest up with chicken because it tends to be cheaper and a more neutral choice. For your veggies i would go with onion, bell pepper, cherry tomatos, small round potatoes and mushrooms. Corn on the cob either boiled or grilled is pretty cheap, i think you can get like 5 ears for $1.00 and then cut the ears in half, add a dollip of butter and wrap in foil for on the grill. Garlic bread is easy to make and oh so yummy. For desert cakes go a long way.
Grilled Honey-Pecan Salmon..goes wonderful with asparagus and new potatoes