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Come Party With Me: Memorial Day Barbecue - The Look

partysugar — Fri, 23 May 2008 09:15:58 -0700

Use classic picnic details to create a fun, casual, all-American look for your Memorial Day barbecue. Check the weather, if the forecast is cool treat your guests to a fire pit. Cover the table with a red checkered tablecloth. Stack blue striped napkins and white plates close to each other on the buffet. Serve the barbecued chicken on a square serving platter.

Use versatile glasses that can hold both cocktails, mocktails, and water. Arrange white flowers in clear vases and place on the tables. To ensure that the wind does not blow them out, set the candles in glass hurricane holders. Patterned throw pillows make everyday patio chairs plush and festive.

Come Party With Me: Memorial Day Barbecue - Drinks

partysugar — Thu, 22 May 2008 12:15:12 -0700

A cool and refreshing cocktail comes to mind whenever I hear the words Memorial Day, and this delicious kiwi lime drink is perfect for all types of Memorial Day barbecues. The recipe, which combines fresh chunks of kiwi, minced ginger, simple syrup, lime juice, and ginger ale, is nonalcoholic. However, vodka, gin, or a light rum can easily be added. Choose your favorite spirit and modify the recipe to suit your drinking needs. It's wonderful with or without the alcohol, so consider making and labeling two pitchers.

If the day is especially hot, remember to stock up on ice, water, sodas, and cooling beverages like lemonade or iced tea. For the recipe to this kiwi lime cocktail, read more.

Kiwi-Lime-Ginger Cocktail
From The Spirit Net

Feel free to modify this recipe by adding vodka, gin, or light rum.

Ingredients

Juice of 1/2 a lime, freshly squeezed
1 kiwi fruit, diced with some larger chunks for garnish
1/4 tsp finely minced ginger
Dash of salt (if desired)
Slightly crushed small piece of ginger
3 Tablespoons simple sugar syrup
8 oz. Ginger Ale
Ice
Kiwi and lime rind for garnish

Directions

Rub lip of chilled tumbler with ginger, drop into cup. Add ice.
In a separate mixing container, add sugar syrup, dash of salt, minced ginger, diced kiwi, and lime juice; mix well.
Pour ginger ale into chilled tumbler, and pour juice mix over soda, making sure to swirl minced ginger and kiwi back into suspension first.
Garnish with kiwi and/or lime rind. Enjoy!

Makes 1 cocktail.

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Come Party With Me: Memorial Day Barbecue - Dessert

partysugar — Wed, 21 May 2008 15:00:13 -0700

Nothing says "hello, Summer" more than an icy, cold, fruity popsicle! Refreshing and delicious, these watermelon cucumber popsicles are the perfect finish to a classic Memorial Day barbecue menu. Although you will need to purchase popsicle molds and sticks, it's worth the investment because homemade popsicles are sublimely divine. This recipe would even be exceptional with a little vodka added! To take a look, read more.

Watermelon-Cucumber Popsicles
From Deborah Racicot of Gotham Bar and Grill

Ingredients

2 cups sugar
4 pounds seedless watermelon
1 pound cucumber
2 limes, juiced
Salt

Directions

Place the sugar and 2 cups of water in a saucepan and bring to a boil. Set aside to cool completely.
Cut the watermelon into chunks, discarding the rind.
Peel the cucumbers, and cut into pieces.
Purée each in a blender. You should produce 4 cups of watermelon purée and 2 cups of cucumber.
Combine the two purées with 2 cups sugar syrup, and blend until smooth. Strain the mixture through a sieve to remove any remaining lumps.
Stir in the lime juice and a pinch of salt.
Pour mixture into popsicle molds, and freeze for several hours until hard. The popsicles are best made early in the morning or a day before serving.

Serves 10 to 12.

Make ahead: The Popsicles can be unmolded and stored in an airtight container separated by layers of parchment.

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Come Party With Me: Memorial Day Barbecue - Menu

partysugar — Tue, 20 May 2008 07:45:50 -0700

After months of cold weather, nothing sounds more comforting than a long, warm afternoon filled with delicious, classic barbecue dishes. Instead of serving guests an overly fancy menu at your Memorial Day barbecue, keep things casual with a spread that highlights old favorites.

Start things off with super spicy chipotle deviled eggs. Sticky, sweet barbecued chicken is the perfect crowd pleaser. Bacon, lettuce, and tomato salad with a buttermilk dressing will have your guests begging for the recipe. Herbed potato salad with a dijon vinaigrette rounds out the simple yet scrumptious menu. For these recipes, please read more.

Chipotle Deviled Eggs
From Bon Appetit magazine

Ingredients

12 large eggs
1/3 cup plus 2 tablespoons mayonnaise
2 to 3 teaspoons finely chopped canned chipotle chiles
24 fresh cilantro leaves

Directions

Place eggs in large saucepan. Add enough cold water to cover. Bring to simmer over high heat. Reduce heat to low; simmer gently 5 minutes.
Remove from heat, cover, and let stand 10 minutes. Drain eggs; cover with ice and water and let stand until cold.
Peel eggs and cut in half lengthwise. Spoon yolks into small bowl; arrange whites on platter.
Finely grate yolks on small holes of box grater into medium bowl. Mix in mayonnaise, then 2 teaspoons chopped chipotle chiles. Add more chopped chiles, if desired, for more heat. Season filling to taste with salt, if desired.
Using pastry bag fitted with 1/2-inch-diameter star tip, pipe filling into egg whites. Cover and chill eggs at least 2 hours and up to 1 day. Press 1 cilantro leaf into filling in each egg and serve.

Serves 24.

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Barbecue Chicken Wings
From Epicurious

Ingredients

Barbecue Sauce
2 cups ketchup
1/2 cup cider vinegar
1/2 cup water
Juice of 1 lemon
2 tablespoons
Worcestershire sauce
2 tablespoons Tabasco sauce
2 tablespoons unsulfured molasses
2 tablespoons Dijon mustard
2 tablespoons chili powder
1/4 cup (packed) darkbrown sugar
2 teaspoons finely minced garlic
2 teaspoons smoked paprika
Salt and freshly ground black pepper, to taste
30 chicken wings (tips removed), rinsed and patted dry
4 scallions, thinly sliced on the diagonal, for garnish

Directions

Prepare the barbecue sauce ahead of time: combine all of the sauce ingredients in a heavy saucepan. Cook over medium-low heat, stirring, to heat through and to blend the flavors, 10 to 12 minutes. Do not boil. Strain to remove the garlic. Cool to room temperature. (Makes 3 cups.) Use immediately or refrigerate, covered, for up to 2 weeks.
Preheat the oven to 350ºF.
Using a sharp knife, separate the chicken wings at the joint. Set aside.
Place the chicken pieces in a large bowl and toss well with 1 1/2 cups of the sauce. Lay the pieces in a single layer on 2 or 3 baking sheets (do not overcrowd them).
Bake for 45 to 50 minutes, basting once or twice with additional sauce. Serve the wings on a platter and sprinkle with the scallions.

Makes 60 pieces of chicken.

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BLT Salad with Buttermilk Dressing
From Everyday Food magazine

Ingredients

8 slices bacon (8 ounces total)
1/2 baguette (8 ounces), sliced into 3/4-inch cubes (about 4 cups)
2 tablespoons olive oil
Coarse salt and ground pepper
1/3 cup buttermilk
3 tablespoons reduced-fat mayonnaise
2 tablespoons cider vinegar
1 scallion, thinly sliced
1 pound romaine-lettuce hearts, chopped
1 pint cherry tomatoes, halved

Directions

Preheat oven to 375 degrees.
Arrange bacon in a single layer on a rimmed baking sheet lined with parchment or waxed paper. Bake until browned and crisp, about 15 minutes. Transfer to a paper-towel-lined plate to drain.Cool, then crumble into large pieces.
Make croutons: Toss bread with oil, and season with salt and pepper. Spread evenly on a baking sheet. Bake until golden brown, tossing halfway through, 15 to 20 minutes.
Meanwhile, in a large bowl, whisk together buttermilk, mayonnaise, vinegar, and scallion; season with salt and pepper.
Add lettuce, tomatoes, and croutons; toss to coat with dressing. Sprinkle with bacon.

Serves 4.

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Herb Potato Salad
From Ina Garten

Ingredients

3 pounds small white boiling potatoes
Kosher salt
2 tablespoons good dry white wine
2 tablespoons chicken stock
2 tablespoons lemon juice
2 garlic cloves, minced
1/2 teaspoon Dijon mustard
Freshly ground black pepper
2/3 cup good olive oil
1/4 cup red onion, finely diced
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh flat-leaf parsley

Directions

Place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm.
Meanwhile, in a small bowl, whisk together the wine, chicken stock, lemon juice, garlic, mustard, 2 teaspoons salt and 3/4 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Set aside.
When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl and pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.)
Add the onion, tarragon and parsley, and salt and pepper to taste. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

Seves 6.

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Come Party With Me: Memorial Day Barbecue - Invite

partysugar — Mon, 19 May 2008 11:35:41 -0700

Memorial Day - the unofficial start to the summer - is this weekend and naturally I'm planning a barbecue to celebrate! All this week, I'll feature ideas so you can have the best barbecue in town. Once you have decided on a time and place, it's time to make and send invitations. To see how I made the simple ones pictured here, read more.

To make the invite you will need the following supplies:

transparent colored paper
decorative patterned paper
glue
scissors
computer and printer

To assemble the invite:

Create a new document in Microsoft word. Write out the details of the party. For my invite I used the font Lucida Handwriting in size 12 dark blue bold to write the following message:

You’re invited to grill and chill
at a Barbecue!

Saturday, May 24, 2008
4:30 pm

PartySugar’s Vacation House
Arnold, CA

Regrets only 415.555.5555

Print out on plain paper and check for spelling and grammar errors. Once satisfied with the text, print out on the transparent colored paper.

Cut down to size and carefully glue to a piece of the decorative paper.
Mount this on another piece of decorative paper.
Cover the back with more fun paper.

Send in envelopes addressed with your best handwriting.

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Sunday BBQ: Barbecued Ribs

partysugar — Sun, 25 May 2008 06:00:20 -0700

With Memorial Day being the unofficial start of Summer, it's time to step away from the stove, go outside, and get grilling. To encourage just that we've decided to change things up: instead of featuring a complicated Sunday Dinner, we'll be giving you the best barbecue recipes.

Let's start with a crowd-pleasing classic: barbecued ribs. Succulent and smoky, these ribs are seasoned with both a rub and a homemade bbq sauce. Sound delish? Get the recipe now - read more.

Barbecued Ribs
From Fine Cooking

Ingredients

For the ribs:
2 to 4 slabs of spareribs, preferably with tips attached
For the rub:
1/4 cup packed light brown sugar
1/4 cup sugar
1/4 cup seasoned salt
2 Tbs. garlic salt
1 Tbs. onion salt
1-1/2 tsp. celery salt
1/4 cup sweet Hungarian paprika
1 Tbs. chili powder or seasoning
1 Tbs. freshly ground black pepper
1-1/2 tsp. rubbed dried sage
1/2 tsp. ground allspice
1/4 tsp. cayenne
Pinch ground cloves
For the sauce:
1/3 cup packed dark brown sugar
1/4 cup white vinegar; more to taste
2 Tbs. Worcestershire sauce
1 Tbs. prepared yellow mustard
1 Tbs. chili powder or seasoning
1-1/2 tsp. freshly ground black pepper
1/2 tsp. ground ginger
1/4 tsp. ground allspice
1/4 tsp. cayenne
1/8 tsp. ground mace
2 Tbs. honey
2 cups tomato ketchup

Directions

To make the rub: spread the light brown sugar on a baking sheet and let it dry out for an hour or two to keep it from clumping.
Sift the brown sugar and the remaining rub ingredients together in a bowl; you may have to do this in batches. Stir to combine. Alternatively, put the ingredients in the food processor and pulse to combine.
To make the sauce: in a large saucepan, combine all the sauce ingredients. Heat over medium, stirring well to mix and dissolve the spices.
Reduce the heat and simmer the sauce, uncovered, for 30 min., stirring occasionally.
To prepare the ribs: remove the thick membrane covering the bone side of the slab: Separate the membrane at one end of the slab by slitting it with a knife and forcing your fingers underneath it. Pull it down the length of the slab and discard it. Find the skirt -- the meaty flap that curves down the bottom of the meat side -- and trim off the thick membrane on its edge. Using a sharp knife, cut off the rib tips, cutting parallel to the bottom of the slab. Cut the rib tips into several pieces.
Sprinkle the spice rub amply over both sides of the ribs and tips.
To prepare the fire: using a chimney starter, light 40 to 50 pieces of good-quality lump charcoal. When the coals are glowing, remove them from the starter and stack them on one side of the grill. If you don’t have a chimney starter, stack the charcoal around some crumpled newspaper in a pyramid on one side of the grill and light the newspaper. The coals will be hot in 20 to 30 min.
Add 3 or 4 hand-size pieces of apple or oak hardwood, preferably a little of both, to the stack of coals. Put a pie pan full of water next to the coals. Position the grate so that one of the holes is over the coals so you can add coals and wood chips as needed; otherwise, you’ll have to lift the grate.
When the coals are about 90% white, position the ribs on the grill anywhere but directly over the coals.
Cover the grill with the lid, making sure that the air vent is on the side away from the fire.
Cook the ribs for about 2 hours, maintaining a temperature of 230° to 250°F by adjusting the air vents on the grill as needed. Opening the vents lets in more oxygen and raises the temperature. Add more coal if the temperature drops below 230°F. You’ll likely need to add 15 to 20 coals about 30 minutes after putting the ribs on.
After about 2 to 2-1/2 hours, turn the ribs over. Add some more coals and a few more pieces of hardwood to the fire. Continue cooking the ribs about another 2 hours.
To see if the ribs are done to perfection, take off one of the tip pieces and taste it. You can also tug on one of the ribs; if the meat is cooked, you should be able pull the rib away with ease.
If you want to glaze the meat with the barbecue sauce while they’re cooking, pour some of the sauce into a separate container (to avoid contaminating the whole batch) and brush it on both sides of the ribs about every 15 min. during the last half hour of cooking. Alternatively, you can serve all of the sauce on the side.
Remove the ribs from the grill and let them sit for about 10 min. Cut the slabs into individual ribs and serve hot with extra barbecue sauce on the side.
You can also freeze the ribs in the slab for future great eating. Allow them to cool, wrap them in ample plastic wrap, and freeze. For best results, allow them to defrost in the refrigerator before reheating them in a 225°F oven for about an hour. I reheat mine right in the plastic wrap with no trouble at that low temperature. But you can also reheat them unwrapped in a foil-covered pan. If you want to reheat them on the grill, wrap them in foil.

Serves 6-8.

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Come Party With Me: Memorial Day - Menu

partysugar — Tue, 19 May 2009 09:00:12 -0700

Memorial Day is the unofficial start of Summer, so to celebrate, round up a group of friends and host a casual but cozy barbecue.

Begin the fun with fingerlicking good grilled clams and garlic butter. Next move on to an easy dinner menu of the American favorite - steak and potatoes - made sophisticated by the smoky flavor of the grill.

Mexican spice-rubbed steak with lime butter is an eye catching entree. Pair with crisp-charred sweet-hot fries and romaine, avocado, and corn salad. Take a look at the recipes to these backyard favorites when you read more.

Grilled Clams With Garlic Butter
From Food Network

Ingredients

1 1/2 pounds littleneck clams, well scrubbed (about 24)
8 tablespoons cold, unsalted butter, cut into small pieces, divided
4 large garlic cloves, minced (about 3 tablespoons)
1/4 cup white wine
1/4 cup heavy cream
2 tablespoons minced chives
Kosher or sea salt and freshly ground black pepper

Directions

Preheat a grill over medium heat.
Scrub and rinse the clams. Keep refrigerated until ready to use.
Melt 3 tablespoons butter in a 1-quart saucepan over low heat until it is foamy. Add the garlic and saute, stirring, until it is fragrant but does not color, about 30 seconds.
Add the white wine and heavy cream, increase the heat to medium-high and reduce by half, about 8 minutes. Add the remaining butter 1 piece at a time, whisking constantly, until the sauce is shiny, emulsified, and thick enough to coat the back of a spoon. Remove the saucepan from the heat. Add the chives and season with salt and pepper. Keep the sauce warm until ready to serve.
Set up the littleneck clams on the grill. Cook the clams without turning them. As soon as the clams pop open, after 8 to 10 minutes, transfer them carefully with tongs to a platter (or plates) of rock salt. Use the tongs to pry off the top shells. Spoon 1 teaspoon sauce over each clam and serve immediately.

Serves 4-6.

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Mexican Spice-Rubbed Rib Eyes With Lime Butter
From Food & Wine

Ingredients

4 tablespoons unsalted butter, softened
1 small garlic clove, minced
1/4 teaspoon finely grated lime zest
1 tablespoon fresh lime juice
Kosher salt
1 1/2 teaspoons sweet paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chipotle powder
Four 12-ounce, 1-inch thick, boneless rib eye steaks
Vegetable oil, for the grill

Directions

Light a grill or preheat a grill pan. In a small bowl, combine the butter, garlic, lime zest, lime juice and a pinch of salt.
In another bowl, combine the paprika, cumin and chipotle powder with 1 1/2 teaspoons of kosher salt. Rub the mixture all over the steaks.
Oil the grate and grill the steaks over moderately high heat, turning once, until slightly charred and medium-rare, about 12 minutes.
Transfer the steaks to plates and top with the lime butter. Let the steaks stand for 3 to 4 minutes before serving.

Serves 4.

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Sweet-Hot BBQ Tater Fries
From Bon Appétit

Ingredients

2 pounds sweet potatoes or yams, peeled, cut lengthwise into 1/2-inch-thick slices, each slice cut lengthwise into 1/2-inch-wide strips
1/4 cup extra-virgin olive oil
1 tablespoon chopped fresh rosemary
1 tablespoon (packed) golden brown sugar
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Additional olive oil

Directions

Prepare barbecue (medium heat).
Place potatoes in 13 x 9x 2-inch baking dish. Add 1/4 cup oil, chopped fresh rosemary, brown sugar, garlic powder, and cayenne pepper to potatoes. Sprinkle potatoes with salt and pepper; toss to coat.
Brush grill lightly with oil. Place potatoes on grill, spacing about 1 inch apart. Grill until potatoes are tender and slightly charred, turning occasionally, about 10 minutes total.
Transfer potatoes to bowl, season to taste with salt and pepper, and serve.

Serves 4-6.

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Romaine, Avocado, and Corn Salad
From Everyday Food

Ingredients

1/2 head romaine lettuce, cut into 1/2-inch strips
2 cups corn kernels
1 cup cherry tomatoes, halved
1 avocado, peeled, pitted, and cubed
1 to 2 tablespoons fresh lime juice
1/4 teaspoon chili powder
Coarse salt and ground pepper

Directions

In a bowl combine the romaine, corn, and cherry tomatoes.
Add 3/4 cup of avocado.
Place the remaining avocado in a blender along with 1/3 cup water, lime juice, and chili powder; season with salt and pepper.
Pour dressing over the salad; toss gently.

Serves 4.

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Sunday BBQ: Peppered Pineapple-Beef Kebabs

YumSugar — Sun, 24 May 2009 06:00:26 -0700

If you haven't already done so yet, this long weekend is the ideal time to break out your barbecue. That's why I'm reinstating Sunday BBQ, a weekly series featuring my favored foolproof grilled dinners. I'm starting with beef and pineapple kebabs, because what would Memorial Day be without some grilled beef? Since everyone will already be eating hamburgers and hot dogs, lure the crowd your way with these marinated sirloin skewers. When paired with tangy, warm pineapple that's been caramelized on the grill, you've got the ultimate succulence on a stick.

Make your long weekend an even better one when you read more.

Peppered Pineapple-Beef Kebabs
From Every Day With Rachael Ray

Ingredients

1 pound trimmed sirloin steak, cut into 1-inch cubes
2 tablespoons extra-virgin olive oil
4 teaspoons coarsely ground fresh black pepper
1 teaspoon coarse salt, plus more for sprinkling
1 pound store-bought fresh pineapple chunks (about 3 cups)
1 teaspoon sugar
Cooking spray

Directions

Soak ten 9-inch bamboo skewers in water for at least 30 minutes. Meanwhile, in a medium bowl, toss the steak with the olive oil, 2 teaspoons pepper and the salt. Let stand at room temperature for 15 minutes.
In another medium bowl, combine the pineapple, sugar and remaining 2 teaspoons pepper; toss to coat.
Thread 5 or 6 pieces of seasoned steak and pineapple alternately onto the skewers, and set on a plate or baking sheet. Season with salt.
Lightly coat a grill pan or large, heavy skillet with cooking spray and set over medium-high heat until very hot. Lower the heat slightly and, working in 2 or 3 batches, grill the skewers in the pan, turning once, until the pineapple and steak are golden, about 5 minutes. Let rest for 5 minutes before serving.

Makes 10 kebabs.

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More Than S'Mores: Seven Great Grilled Desserts

YumSugar — Fri, 23 May 2008 05:30:25 -0700

If you're heating up the grill for a Memorial Day barbecue, just go ahead and keep it warm when it's time for dessert. You can use the hot coals to roast marshmallows for s'mores, or grill up some fruit to create one of these delectable Summer desserts. For seven sweet recipes you can make with the grill, just click "Start."

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Come Party With Me: Memorial Day - The Look

partysugar — Fri, 22 May 2009 09:15:38 -0700

The clear Summer sky inspires a Memorial Day look that is bright and crisp. Start by covering an outdoor table with a plaid tablecloth. Serve the steak and potatoes on one big platter family style. Plastic reusable plates are best for the backyard because they won't break. Keep napkins and utensils simple. When served in a big glass bowl, the jewel punch is festive and inviting. Hang a string of lights from the roof or between trees. Don't forget lots of unscented white candles and to fill a vase with a beautiful bouquet of fresh-cut flowers.

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