4th Of July Picnic & Barbecue Recipes
Sunday, 3 July 2011
Happy 4th of July everyone! I’m putting together a quick list of easy, no-fuss recipes for picnics or back-yard barbecues. The heat is on and the last thing I want to do is create more heat in the kitchen, so most of these recipes require little cooking.
Grilled Lamb Kebabs
Mix the following ingredients in a food processor and marinate 1 lb of lamb cubes for 30-60 minutes:
1/2 cup fresh cilantro
1/2 cup fresh mint leaves
1/4 cup extra virgin olive oil
Juice of 1 small lemon
3 cloves garlic
1/2 tsp sea salt
Cut fresh vegetables (such as zucchini, peppers, mushrooms, onions) into chunks and alternate with the lamb on bamboo skewers. Brush vegetables with olive oil and sprinkle with fresh cracked pepper. Grill for about 5 minutes or so on each side, testing the meat for desired temperature.
Now for a few old favorites. Here’s what I made for lunch today:
This is from Chicago chef Rick Bayless. Click here for the NY Times link to the recipe:
Just a note, since the fish is cured but not actually cooked, make sure you are keeping it quite cold to prevent food-bourne illness. This item is best served at a backyard barbecue or other place where there is a refrigerator available.
2 cups cooked-from-scratch black beans (refrigerated) or 1 can prepared, drained
1 cup frozen corn kernels
1 red bell pepper, diced
1/2 pasilla or poblano chile, finely chopped
1 small bunch cilantro, chopped
3-4 scallions, chopped
1/2 tsp sea salt
pinch of cayenne
juice of 1 small lime
Combine the beans, corn, peppers and cilantro in a large bowl. Toss with salt and cayenne, and squeeze fresh lime juice over the top. Serve cold and refrigerate the leftovers for up to 3-4 days.
2 ripe organic tomatoes
1 bunch scallions
1/4 cup chopped cilantro
1/4 tsp sea salt
fresh cracked pepper
Just chop each ingredient, add a fresh squeeze of lime, and season with sea salt and cracked pepper.
Meat of 2 pre-cooked chicken breasts
2 celery ribs
1 small bunch fresh Italian parsley
1 cup red grapes
1/2 cup chopped walnuts
1 T dijon mustard
Sea salt and fresh cracked pepper to taste
Cut the chicken breasts into bite-sized pieces. Chop the celery, fresh parsley and scallions. Combine all ingredients in a large bowl and stir. Season with salt and pepper to taste.
Hope this gives you some great ideas. Feel free to post about some of your picnic & barbecue recipes! Have a safe and happy holiday!
P.S. Before you hit the beach, check out this article from my chiropractor’s newsletter about myths about sunscreen: http://www.chirojournal.com/newsletter.php?nl=131802&ar=3096