Making dinner at home or a feast for friends and family… let’s be creative… let’s get cooking! Here are some of my “must have” recipes for outdoor cooking and entertaining. Seafood, Chicken, Veggies and Sides ~ something tempting and always delicious.
Smack between Memorial Day and Labor Day – are the unofficial outdoor barbeque – entertaining days. Time to enjoy great food, fresh air, and company from friends and family.
Enjoy these recipes for Summer Grilling!
Anyone Can Be a Great Outdoor Cook!
Here are the basic principles:
- FLAVORING BEFORE GRILLING ~ Immersing food in a marinade, or a flavor mix. Can be a quick dip – or an overnight soak.
- FLAVORING AFTER GRILLING ~ Adding an extra flavor dimension to food hot off the grill, such as sauces, salsas and fresh herbs.
- CHECK FREQUENTLY FOR DONENESS ~ An Instant Read Meat Thermometer IS your best friend when questioning “is it done yet?” Typically, foods will rest off the grill and the internal temperature will increase. Large cuts can rise 10°F, smaller cuts about 05°F.
- ENJOY THE PROCESS ~ Create delicious foods using quality ingredients, seasonings, marinades and sauces – all flamed-kissed.
Sensational Seafood:
Skewered Shrimp and subtly spicy Spanish Padrón Peppers (or Shishito Peppers) are simply grilled, inside or out with a spiked Compound Butter and topped with a Roasted Pepper Salsa.
Add Roasted Red Pepper Salsa, Mexican Style for twice the deliciousness.
A Restaurant Quality dish. Make delicious Pesto Compound Butter in minutes! Slice and add to just-off-the-grilled local swordfish ~ melts into a dreamy sauce. Slow Roasted Vegetables soften and are intensely sweet, adds a pop of color
Liven up Simple Grilled Fish with a snappy, slightly spicy, a touch sweet, Blueberry Salsa. Perfect for a lovely weeknight dinner, lavish lunch or for company. Any firm fish can be used! Man, this looks pretty!
All these lovely colors are a feast for the eyes, and offer a lot of crunch… did I mention loaded with antioxidants?
A delicious Modern Creole Tartar Sauce loaded with veggies and flavor! Endless serving options… I love it over grilled salmon, crab cakes and shrimp.
My Creole Tartar Sauce is delicious too with crisp calamari rounds or crunchy fried clams
Tender Fillet Of Salmon gets a smokey essence from the cedar plank – but most of all the texture is outrageous and silky smooth!
An easy whisked Asian-inspired Marinade also becomes the Glaze!
Cedar Planks offer a woody flavor – OR BBQ on a Grill Mat!
Chicken Recipes from here and there:
My Asian-Style Satay Sauce made with Sunflower Seed Butter for a nutty-sweet flavor, yet NUT FREE.
Easy and quick blended sauce for Noodles and Grilled Chicken Skewers. Top with Sunflower Seeds and Sunflower Sprouts!
My Korean Gochugaru Marinade combines this bright red chile powder: Gochugaru – a medium-spicy coating to drench chicken prior to grilling with additional garlic & ginger. Finger-Licking Good!
If you like your chicken super-flavorful, good & spicy with an eye catching color – this recipe is for you!
This wonderfully aromatic chicken is big on flavor – make my Peruvian Spice Blend for an authentic spit-roasted chicken with a tender flesh and crispy skin.
Smoky, Salty, Tangy and juicy to the bone!
A North Carolina Style Barbecue Mop and Sauce.
Baste this vinegar-based Mop on chicken as you grill… adds flavor and moisture. A wonderful layer of lingering smoky pungency
Seasonal Fresh Rhubarb is blended into a tangy & zesty Barbecue Sauce!
An easy Sauce & Glaze – terrific using on the grill and as a side sauce.
A terrific glaze for chicken!
Veggie Mains:
Bronzed, Grilled Halloumi teams with Asparagus and Shallots – in this easy preparation. Dazzle with a Balsamic Reduction with Local Spring Strawberries
From the Mediterranean area – Caponata is a Sicilian eggplant relish or eggplant salad typically served room temperature.
I’m seriously grilling lately – so I have turned one of my favorite dishes into a grilled spectacular Italian dish
For Dipping, Slathering and Basting – THE Sauce that makes all taste better.
Packed with flavor, very low in calories & fat – ginger lends a naturally spicy kick…and a multitude of healthy benefits!
See recipe for how to Grill Tofu and Veggies
Beloved SIDES!!
Tastes like the best homemade baked beans but better! More easily digested than all beans!
No barbecue feast or picnic is complete without them! Vegan, Vegetarian & Gluten Free. Recipe receives rave reviews!
It’s Barbecue Season! Baste corn with bursting flavor – cover with husk and grill outdoors. Add crumbled feta or cotija cheese to the grilled corn if desired
Summer is a Wonderful Time to Grill Pizza!
All Vegetables Have Local-Picked Flavor.
My simple pizza dough recipe is easy to work with and gets blackened on the grill
THE pasta salad for any gathering, picnic or barbecue. Healthy Veggies surround Pasta and a Zesty Parsley Vinaigrette. See all my methods and tips for success! Perfect for any get together celebration!
Raw summer market vegetables chopped with a light, creamy dressing (non dairy) ~ perfect addition to any BBQ menu.
The END:
The BEST Key Lime Pie with a Fruity Deep Purple Swirl. Granola makes an easy & delicious crust!
I’m ending my cook-out with this pie!
Enjoy the delightful summer weather, a great opportunity to get cooking outdoors!
Karen
With over 600 recipes on A Zest For Life …check out my category:
SUMMER for more inspiration.
Grilled Halibut with Fresh Blueberry Salsa
Ingredients
- 1 1/2 pounds fresh halibut, (about 6 ounces per portion)
- 2 teaspoons extra virgin olive oil
- 1 1/2 teaspoons cajun seasoning, or your favorite spicy salt-free seasoning
- 2 pinches sea salt
- 1 1/4 cups fresh blueberries, washed and dried
- 1 1/2 teaspoons fresh lime juice, divided
- 2 teaspoons natural cane sugar
- 1 pinch chipotle powder, or spicy ground chiles
- 1 pinch cracked black pepper
- 4 teaspoons filtered water
- 1/2 cup fresh corn kernels , cooked 1 minute, cut from cob
- 1/4 cup colorful tomatoes, cleaned, diced
- 1/4 cup fresh cucumber, cleaned, seeded and diced
- 1 1/2 teaspoons jalapeño, or spicier serrano chiles, minced
- 1 tablespoon fresh basil leaves, cleaned, sliced thinly
- 1 pinch sea salt
- 8 small corn tortillas
Instructions
Halibut:
- Clean and dry the Halibut fillet. Add to a plate to hold, drizzle with olive oil, rub in seasoning and sea salt. Set a grill to high heat. Brush with neutral oil (I use expeller-pressed safflower.) Add fish and cook until dark in color. Turn over with tongs and close the grill.Finish cooking until cooked through, about 5 minutes (depending on thickness of the fish.) Remove to a clean plate. Sprinkle with sea salt to taste. Alternately, cook indoors: heat a seasoned cast iron skillet, and proceed as above.
Blueberry Salsa:
- Make the day of using (or up to two days earlier stored in an air-tight glass container in the refrigerator.)
- For the Blueberry Purée: In a small 6" skillet, add 1/2 cup blueberries, 1t. lime juice , 2 t. sugar, a pinch of chipotle powder, a pinch of pepper and 4 t. filtered water. Bring to a boil, then cover – turn heat down to low, and simmer for 3 – 5 minutes until the blueberries have started to soften and are bright purple. Remove from heat. Cool. Purée in a mini chopper until smooth.
- Place the remaining ingredients in a bowl: 3/4 cup blueberries (cut large ones in half, leave small ones whole), corn kernels, tomatoes, cucumber, jalapeño, sliced basil and remaining 1/2 t. lime juice. Give a big stir. Add the Blueberry Purée and sea salt to taste. If you like a spicier salsa – add some more jalapeño chiles or serrano peppers. Note – there is a good amount of spice on the fish, and in the blueberry puree.
To Serve:
- Portion the fish or slice into smaller pieces (if making tacos), place on a plate or blackened or steamed corn tortillas. Top each portion with Blueberry Salsa and garnish with basil leaves… and some microgreens if you like.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Some really great ideas and recipes.
Thank you Tim! 😀K