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Summer Entertaining with a Spin
New Ideas for Backyard Parties The temperature is getting warmer, the days are getting longer, and the grill is calling your name. But how many burgers and hotdogs can you serve in one season? Seriously. This summer, take your backyard parties up a notch. Expand your grilling repertoire with these easy backyard party ideas — and become the darling of the neighborhood, the belle of your block.
Belly up to the bar. The taco bar, that is. Set up a buffet with all the fixings so your guests can create their own tacos. All you need is warm flour tortillas and/or crispy corn tortilla taco shells, and a variety of fillings to stuff them with. Any assortment of fish, chicken, beef and veggies should to satisfy almost any dietary preference. To set your table, or picnic bench, simply arrange plates and tortillas at the head of the line, followed by meats, then veggies, freshly shredded cheeses, and, finally, salsas, sauces, and condiments. End with side dishes. And make sure to have plenty of napkins on hand. As for beverages, what goes better with tacos than margaritas, Mexican beer, and fresh-squeezed lemonade? Of course, no fiesta is complete without decorations. Consider serving food in terra cotta dishes and use brightly colored tableware such as fiestaware. And for that special touch, set out brightly colored lanterns and string chili-pepper lights in your backyard or on the buffet table. Our favorite taco bar recipes:
Grilled pizza? Yes, grilled pizza! Turns out, pizzas cook really well on the grill. Makes sense when you think about it. After all, pizzas baked in high temperatures and dry heat taste the best — hence the many brick or stone oven pizzerias. Now you can create that great taste in your backyard. Aside from a really good commercially prepared dough and your favorite pizza toppings, all you need is a grill with a cover, a hot fire, a spatula, and a few flat metal cookie sheets. (Plus space to prepare your dough.) Here are the basics: - Fire up the grill for a hot fire.
- Roll out the dough, then carefully slide it on the grill. (Watch it carefully. Depending on the heat of the fire, the dough may cook rather quickly. Slide a spatula underneath to loosen the dough and to check for doneness. You may see grill marks. That’s okay. But don’t let the dough overcook.
- Using your spatula, remove the dough from the grill and flip it over on a floured surface, cooked side up. Carefully coat the top of the dough with olive oil. (It will be quite hot, so be careful.)
Add your favorite toppings. Carefully place your pizza on the grill (uncooked side down), then close grill cover. Check the dough every few minutes to make sure it is not getting overcooked. When the dough starts to turn color, slide a pizza pan or cookie sheet under the pizza to prevent the dough from burning. Replace the cover of the grill and check for doneness every couple of minutes. When the toppings are cooked, your pizza is ready! Grilled Tilapia Tacos Olive oil for grilling 2 pounds tilapia (or any firm white fish) cut in 1-inch strips 12 tortillas ½ cup tomatillo salsa 1/4 cup sour cream 1 1/2 cups shredded red cabbage 2 large avocados, diced 2 limes, cut in wedges Prepared salsa or hot sauce, and guacamole
- Marinate fish in tomatillo sauce for 30 minutes.
- Lightly oil a hot grill. Grill fish over medium heat, 2-3 minutes each side.
- While fish is grilling, wrap tortillas in foil and set on grill for a few minutes to warm them.
- When fish is done, place 2 strips in each tortilla, top with shredded cabbage, chopped tomatoes and a small sprinkling of cheese.
Serve with lime wedges and salsa. Serves 6
Margarita Skirt Steak Tacos 2/3 cup lime juice (6 to 8 medium limes) 1/2 cup tequila 1 tablespoon sugar 3 large garlic cloves, minced or crushed 1/3 cup chopped fresh cilantro 2 tablespoons olive oil 1 teaspoon cumin 1 teaspoon freshly ground black pepper 1 teaspoon kosher salt 1 1/2 pounds skirt steak (If you can’t find skirt steak, use flank) 2 red bell peppers, each cut into 12 wedges 1 large sweet onion, cut into 8 wedges 6 (6-inch) flour tortillas Salsa, chopped avocados, sour cream (optional) - Mix first 9 ingredients in a medium bowl to make the marinade. Marinate steak in 3/4 cup of the marinade, and peppers and onions in remaining marinade for 2 to 4 hours.
- Grill the steak 8 minutes per side and the vegetables 8 to 10 minutes, turning every 2 to 3 minutes.
- When meat and vegetables are done, remove from grill. Keep vegetables warm and let the steak sit for 10 minutes before slicing.
- Wrap tortillas in foil and place on the grill to warm for a few minutes. Cut the steak on an angle, against the grain, into thin slices.
- Fill tortillas with peppers, onion, and steak.
- Top with salsa or pica de gallo, diced avocado or guacamole, freshly shredded Cheddar, Monterey Jack cheese or Mozzarella cheese, and sour cream,
Serves 6
Black Bean, Corn and Mango Salad 1 ½ tablespoon canola oil 1 or 2 cobs of sweet corn 2 mango, diced 1 1/2 cup canned black beans, drained and rinsed 1/2 cup red onion, diced 1 diced jalapeno, seeds removed (optional) 3 tablespoons lime juice 2 teaspoons fresh cilantro, chopped Lightly oil corn on cob and grill on hot grill until fragrant and lightly brown. (Or boil until just done.) Let corn cool, then scrape from cob into large bowl. Add all the other ingredient. Mix lightly and serve. Serves 6 |
