Wednesday Food: Summer BBQ pt. 2

And the BBQ continues!  As promised from last week, we are gonna give you some more tasty recipes for a great party with your friends; whether you're at the beach, backyard or a park.  Last week we featured what we were drinking, and now we'll share the main course and side dish.  But first let's go into some of the handy tips for planning and preparing a seaside or parkside picnic.


1) Don't forget the little things!  It is so easy to forget forks, napkins, a spatula or tongs.  To make sure you are totally prepared, walk yourself through the picnic; see if that helps remind you of what you need, and what you can do without.


2) Beware the seagulls.  If you're seaside or even lakeside, these little buggers are a pain to deal with.  The trick is to not leave your table or picnic sight at all.  That usually keeps the unwanted guests away from the party.


3) When your using the public grills that many people have used before you, make sure it gets VERY hot before you use it.  The heat sanitizes the grill, and the less the food will stick.


4) Bring a couple of plastic bags for trash.  Around here in Maine, there are no garbage cans at the parks, so you have to take everything you came with.  Even your garbage!

All right, let's get on with our recipes for the week.  Eric and I provided the main dish, which was marinated chicken for the grill.  Our friend, Amber, was in charge of making a side, and this is what she came up with...

 

Roasted Cauliflower Salad

  • olive oil

  • salt and pepper

  • 1 head of cauliflower, cut into small florets

  • 1 stalk of celery, chopped

  • 1 red onion, chopped

  • about 3 T. mayo

  • splash of white wine vinegar

  • 2t. mustard

  • alittle cayenne pepper and garlic powder

  • 1 1/2 hard boiled eggs, smashed


 

1) Toss the cauliflower in the olive oil, add some salt and pepper.  Place on a baking pan and roast in a 350 degree oven, till softened.  When done, set aside to cool.

2) Combine the celery, red onion, mayo, vinegar, mustard, cayenne, garlic powder, and hard boiled eggs.  Toss the cooled cauliflower into the dressing and mix till combined.  Add salt and pepper to taste.



A nice change of pace from the traditional potato or pasta salad!   Now onto our contribution to this outdoor picnic.  Marinating meat ahead of time, can make a picnic alittle easier.  The meat is easier to pull apart and chew, because it has been "softened" by the acids - so you can bypass needing the knives!  Just remember to plan ahead -

Marinated Chicken

  • 4 Chicken Thighs

  • sprigs of thyme

  • Juice of 1 lemon

  • 1 Tbsp. paprika

  • 2 cloves of garlic, minced

  • salt and pepper


1) Place chicken in a bowl and add all the ingredients.  Toss the chicken so that it is coated.  Let it marinate overnight or up to 3 days.



2) Heat up your grill  (or if your not picnic-ing, a pan), and grill till cooked all the way through.





And then it all comes together!



As always, we stopped at Standard Baking Company to pick up a great loaf of bread!

As you can see, we made sandwiches with the chicken and also grilled some red onions to go along with it.  Feel free to throw any of your favorite veggies to the mix.


At this point in middle of summer, the best place to be is in the A/C.  But why not have a great picnic, and enjoy the outdoors!   It is always good to make sure there is a shady tree nearby to cool off though.  Have fun, and we'll see ya next week!


-Rachel AKA BabyStella

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