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Come Party With Me: Campfire Fiesta — Menu
When my friends and I go camping, the food planning comes first. Once we've figured out who's making every appetizer, cocktail, main dish, and dessert, we focus on other details like who's bringing bug spray and how to get where we're going.
So for this week's campfire fiesta, I'm forgoing invitations in favor of a flurry of emails to work out the logistics.
Simple Tip: Turn Husks Into Handles
After watching Steven Raichlen's barbecue presentation at the Food and Wine Classic, I knew I had to make his corn. He cooked it with a coconut milk-based coating, but acknowledges that it's tasty on its own, slathered in butter, or doused with a mayo-lime-chili concoction.The only thing he insisted on was grilling it with the husk off. Cooking corn with the husks on only steams the corn, it does not grill it.
Perfect Summer Side: Grilled Corn
Grilled corn on the cob is one of summer's great pleasures. Last summer I loved pairing my corn with creamy herb butters, and this summer I've taken to a light coating with lime juice, mayonnaise, chili powder, and feta cheese. The mixture is brushed on the corn after it's char-grilled and the limes provide a zingy freshness.
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Fast and Easy Dinner: Tenderloin With Grilled Corn Relish
While thick, marbleized chunks of grilled beef tenderloin may be a dish dad has had a million times, the accompaniment — a creamy corn and bacon relish — is an innovative and unexpected surprise. To add depth of flavor, the corn is grilled before being tossed with the remaining relish ingredients. You can cook the relish in a saute pan over the coals like the recipe does, or if you prefer, throw things together in the comfort of your kitchen.
Sunday BBQ: Grilled Seafood Bake
After writing the Summer seafood quiz this week, I can't stop thinking about bold, briny flavors. Today, I'll be firing up the grill for a seafood bake that calls for cod, shrimp, corn on the cob, and potatoes. The best part: I'm looking forward to using day-old bread to soak up all those seaside seasonings.
The Barbecue Guru's Tips for Better Barbecue
Those of you who are barbecue fanatics are probably familiar with barbecue guru Steven Raichlen. Steven is the author of over ten cookbooks, including the BBQ Bible, and is the host of the PBS show Primal Grill. He recently finished a world tour in promotion for his new book Planet BBQ, and his last stop was the Food and Wine Classic in Aspen.
Come Party With Me: Father's Day — Menu
Father's Day is this Sunday and naturally I'm planning a manly meal that celebrates my dad. He enjoys simple classic American cuisine, so this menu features his backyard favorites. We'll start with oysters on the half shell with a shrimp-butter-Parmesan topping.
Sunday BBQ: Savory Tofu-on-a-Stick
When I'm in the mood for a light meal, I look for flavorful vegetarian options. These grilled tofu sticks — a play on the traditional corn dog — are the perfect alternative.
To give them a spicy kick, the tofu sticks are marinated overnight in a sweet-hot mustard.
Sunday BBQ: Vegetable Quesadillas With Corn Relish
In an attempt to reduce my carbon footprint, I've decided to prepare a grilled meal sans meat for my friends this weekend.
At the farmers market, I couldn't resist picking up abundant corn and yellow squash; the two will star in a monterey jack quesadilla that'll brown beautifully over the flame. But unlike any vegetable-filled tortilla I've had in the past, I'm going to keep the vegetables fresh by leaving them uncooked — a time-saver that'll also lend the meal a satisfying crunch.
What's Yummy This Week — YumSugar Weekly Recap
- This Labor Day, fire up the grill for Cambodian-style ribs.
- Seven things on our radar for the month of September.
- It's PartySugar's birthday, and she's hosting an intimate dinner with close friends.
- Were you paying attention to this week's episode of Top Chef?
- Bake hummingbird cupcakes with cream cheese frosting and pineapple topping.
- My trip to Rhode Island is full of signature Ocean State specialties.
- Six savory ways to top off corn on the cob.
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