tecoyah

I need help, Rarely do I request the help of this invaluable membership...but today...I must. I will be making three dinners for your fellow TFPers, and one will be my infamous peanut butter BBQ teriyaki chicken.....but what of the other two nights.

Please give me some fantasic Ideas......after which I will post a poll and the winners will be broadcast live over the chatroom cams for he party....we may even get a few people to eat it.

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Holding onto anger is like grasping a hot coal with the intent of throwing it at someone else; you are the one who gets burned. - Buddha

ngdawg

How can you have a bbq and no ribs? Mine are loved by many....(the cooked ones, not the ones holding my innards together). I soak mine for a day or two before in good bbq sauce and sauerkraut, cook in the oven till they're almost done and finish off on the bbq. The sauerkraut actually makes them sweet and tenderizes them.

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Don't blame me. I didn't vote for either of'em.

amonkie

I can whip up enchiladas if Tec will make his guac ...also can do fajitas for grilled goodness...

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Calling from deep in the heart, from where the eyes can't see and the ears can't hear, from where the mountain trails end and only love can go... ~~~ Three Rivers Hare Krishna

maleficent

I'm on a middle eastern kick lately...

Kafta (which is an arabic hamburger)
(to server 4)
burger
1 lb ground lamb
1/2 cup onions chopped fine
3 clove garlic, minced
3 tbs fresh mint,minced
1 tbs cumin ground
1/2 tsp ground coriander
1/4 tsp allspice
1/2 cup italian parsley, chopped (the flat leaf)
1/2 tsp pepper

Accompaniements
chopped lettuce
tomato chopped
yogurt plain, nonfat preferably
cucumber chopped
pita bread

Combine all burger ingredients. Using wet fingers roll into balls about the size of an egg. Thread a skewer through each meatball and mold the mixture into a long finger shape along the skewer. Grill being careful not to overcook so it will not be dry. Remove from skewers.

Serve with, tomatoes, lettuce, yogurt on top of the Kafta as you wrap it all inside the Pita. KInda like a middle eastern taco.

Serve with taboulleh salad (i've got the recipe in here somewhere)

It's light, it's easy, it's fairly cheap to make, and it tastes great even for non exotic eaters.

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I'm secretly a frustrated caterer, I've got a bazillion recipes and menu ideas - what kinds of things are you looking for...


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Pulled pork is also a crowd pleaser and super easy - either cook it in a crock pot, all day... or on a slow bbq grill wrapped in foil


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Muffaletta Sammich

Makes 6 servings.

3 cloves garlic, smashed
1 cup chopped green olives stuffed with pimientos
1 cup pitted and chopped Kalamata Olives
1/2 cup roasted sweet red peppers, chopped (either home made or out of a jar, just not pickled pimentos)
1/2 cup olive oil
3 Tbsp. chopped fresh parsley
2 Tbsp. white wine vinegar
1/3 lb. salami
1/2 lb. provolone cheese
1/2 lb. White American
1/3 lb. Black Forest Ham
1/3 lb. Serrano Ham (or Proscuitto - the cheap stuff - not the expensive stuff)

(really any italian cold cuts could be used --mortadella is tradional instead of the black forest ham- i just like the ham better)

Take one big round loaf of Italian Bread Cut the top of the loaf off, about 3/4 the way up and scoop out the insides of the bread. basically you are going to have a bread bowl...

Make the olive salad by combining the olives and roasted perrer, garlic and vinegar. Drizzle some of the olive oil and juice from the olive salad on each side of the open loaf -- use plenty. On the bottom, place some salami, olive salad, provolone, cheese, and ham. Top with the other half loaf. Set aside n a cool spot (not necessaily the fridge, makes the bread harder for a while, while flavors meld.Slice into wedges

(thisis a goodmake ahead - and you can substitue to your hearts content with cold cuts - and even other fillings- caponata (roasted eggplant spread, and tuna are also outstanding in this)

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Awesome and easy side dish- that goes great with burgers...
Panzanella Salad

4 cups stale Italian bread, cut into 1/2" cubes (it's gotta be at least 1 -2 days old... and should be a tuscan style white bread)
1 tablespoon capers, drained
2 cloves garlic, minced
2 to 3 anchovy fillets, diced (dont leave these out, they have so much flavor)
1/2 cup extra-virgin olive oil
1/3 cup balsamic vinegar
4 really ripe tomatoes, seeded and diced
1 english cucumber, diced
1 large red inion, diced
1 red pepper, diced
1 yellow pepper, diced
1 handful Kalamata olives, pitted
1/2 cup fresh basil leaves, torn into pieces
Coarse kosher salt and freshly ground pepper to taste
1/4 cup freshly grated Parmesan cheese

Preheat oven to 375 degrees F. Spread the bread cubes on a large baking sheet in a single layer; dry in oven approximately 10 minutes.

Mash the capers, garlic and anchovies until you have a smooth paste (back of a spoon in a bowl works great, or use a mini food processor) Whisk the olive oil and vinegar into the anchovy paste until combined. (if there's a good bottled dressing you like - substitue this step... though this dressing is outstanding

Add the toasted bread cubes and toss thoroughly. Add tomatoes, cucumber, red onion, red peppers, yellow peppers, olives, basil, coarse salt, and pepper. Toss the ingredients gently to coat; let stand for at least a half-hour

This can be prepared ahead of time and refrigerated for several hours.

Remove from fridge an hour or so before serving and bring to room temperature. Before serving, sprinkle Parmesan cheese over the top.


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Tequilla Lime Grilled Chicken (this goes great in Fajitas...)

1/4 cup tequila
1/4 cup lime juice
2 jalepeno peppers, seeded and minced
2 cloves garlic, seeded and minced
zest from 2 limes
1 lb boneless, skinless chicken breasts, cut into strips (or the tenders)


throw all ingredients into a large ziplock bag - let marinade a few hours.

Grill til cooked

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ngdawg

Mexican when sharing a house with only two bathrooms???

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Don't blame me. I didn't vote for either of'em.

Meditrina

it all sounds good.

I can bring cookies or something I am no gourmet cook. But deserts I can do.

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"Toughness is in the soul and spirit, not in muscles." ~Alex Karras

maleficent

Additional thoughts...
Blackbean and Corn Salad

2 can black beans, drained and rinsed
2 cans sweet corn, drained
2 large tomato, chopped
1/2 C chopped fresh cilantro
1 jalepeno pepper, seeded and minced (if desired)
1 clove garlic, minced
1 chopped red onion

Juice of three limes
zest of one lime
4 tbs olive oil
salt and pepper to taste

Mix all ingredients together, chill and serve...

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Orzo Pasta Salad
1 lb Orzo Pasta cooked according to package directions
1/3 c. olive oil
Juice of one lemon
Salt and pepper to taste

2 tomatoes
1 package frozen sweet baby peas (or any peas - drain pasta over peas to defrost- they don't get mushy then)
2 tomatoes chopped
1 lg. can artichoke hearts, chopped
1/3 c. grated Parmesan cheese
1 tsp Oregano

Combine oil, lemon juice, salt and pepper.
Combine all remaining ingredients except cheese and orgenao
Toss with dressing.
Before serving add Parmesan cheese. Sprinkle with oregano.

Note: I love tomatoes, but i seem to be getting tomato intense - any vegetables can besubstituted in the orzo salad...

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Butterflied Leg of Lamb
(this is a leg of lamb - sans the bone)
trim lamb of all visible fat
Marinate at least a day or so (in a big ziplock bag) in
juice of 2 lemons
6 cloves of garlic, minced
1/3 cup soy sauce (low sodium is fine)

Cook on grill as you would a steak -this shoudl be served medium rare....
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http://www.tfproject.org/tfp/showthread.php?t=105044
I'm rather proud of - the pork tenderloin is fantastic.. and relatively inexpensive

i'm bored... more stuff..
Apple Slaw with blue cheese
1 large Empire or Rome Apple, cut into 1/4" wedges
1 large Granny Smith apple, cut into 1/4" wedges
2 tbs lemon juice
1 package shredded red cabbage
1 package shredded green cabbage
2 tbs water
2 tbs cider vinegar
2 tbs red wine vinegar
1 tsp olive oil
salt to taste
1/2 tsp celery seed
1/2 tsp ground coriander
1/2 tsp pepper

1/2 cup crumbled blue cheese

Combine apple and lemon juice in a large bowl; toss well.
Add shredded cabbage; toss gently.
Combine 8 ingredients (waterthrough pepper) in a bowl; stir well.
Pour over cabbage mixture; toss gently.
Add cheese; toss gently.

(pears are a good substite in this as well)

(since it's got apples, it's a nice side dish with grilled pork boneless pork chops)

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Jerk Chicken
1 tbs allspice
1 tbs Dried thyme
2 tsp Cayenne pepper
2 tsp Freshly ground black pepper
2 tsp Ground sage
1/2 tsp Ground nutmeg
1 tsp Ground cinnamon
4 cloves of garlic, minced
1 tbs Sugar
1/4 cup Olive oil
1/4 cup Soy sauce
3/4 cup White Vinegar
1/2 cup Orange juice
1 Lime juice
1 Scotch bonnet pepper, minced
Note: these peppers are the hottest of the hot... pure fire... Wear gloves when mincing them... and wash the cutting board and knife when you are done... If you don't like ultimate fire.. use a less hot better- Thai Chilis are nice in this - or something really tame like a jalepeno.
3 scallions-- finely chopped
1 Onion -- finely chopped

6 boneless chicken breasts

In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar.
With a wire whisk, slowly add the olive oil, say sauce, vinegar, orange juice, and lime juice.
Add the Scotch Bonnet pepper, onion, and mix well.
Add the chicken breasts, cover and marinate for at least 2 - 3 hours, longer if possible.
Preheat an outdoor grill.
Remove the breasts from the marinade and put the extra marinade in a pan on the grill and bring to a boil.
Grill for 6 minutes on each side or until fully cooked.
Baste the chicken with the marinade

Mango salsa is nice on the side of this.... to cool it down a little bit..

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maleficent

Still not quite done...

Tandoori Chicken (though this can also be used with chicken parts - I just can't stand to see any kind of meat on a bone... so I use boneless breasts or thighs-it's actually better wiht boneless skinless thighs -- or with shrimp it's also amazingly good)

1 lb boneless skinless chicken thighs (or about 2 lbs of chicken parts)
Marinade
1 Cup plain yogurt
1 tbs curry powder
1 tbs paprika (sweet or hot -- your choice)
2 tbs minced ginger
2 cloves garlic, minced
1/2 tsp cumin
3 tbs fresh cilantro, minced
juice of 1 lemon
zest of lemon

Combine all marinade ingredients...

Put chicken in marinade for at least an hour

Grill Chicken til done

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Hanxter

maleficent

Shish Kebabs

The basic recipe consists of equal parts chicken, meat, and/or seafood and vegetables and/or fruits. For vegetarian kebabs, just omit the meat and increase the vegetables.

Cut the meat a little larger than the veggies so it won't dry out.

Metal Skewers are best for kebobbing- soaking skewers is a paini the arse.

2 pounds boneless chicken, meat, and/or seafood, cut (except shrimp) into about 1 1/2-inch pieces

Chicken/Meat/Seafood Options:
Boneless, skinless chicken thighs
Boneless, skinless chicken breasts
Pork tenderloin
Beef tenderloin or rib-eye steak
Lamb, boneless leg of lamb
Swordfish
Halibut
Tuna
Extra-large shrimp (21-25 count), peeled
Italian sausage (sweet or hot), steamed until fully cooked but not browned
Kielbasa
(any beef you choose, you want to make sure that you ARE NOt using stew meat, it's the right size, but will never get tender on the grill, and you'll end up with shoe leather)

2 pounds veggies and/or fruits, cut (except mushrooms) into about 1-inch chunks

Vegetable and Fruit Options:

White mushrooms, halved if large, left whole if small
Zucchini
Yellow squash
Eggplant
peppers (red, yellow, and/or green)
Avocado (slightly unripened otherwise it slides off the skewers)
Pineapples, pitted and cored (AWESOME with shrimp)
Peaches
Watermelon

Salt and pepper to taste

Choice of Sauces...

Thread (or let guests thread) ingredients on skewers, alternating a piece of chicken/meat/seafood with every 2 vegetable/fruit pieces making sure not to thread too tightly.

Grill til meat is cooked, basting with the one of the sauces below (the eggplant is the toughest too cook, so you might want to skewer that iwth slower cooking beef or chicken... everything else cooks fast so that's good with fishies)


Orange-Rosemary Paste
1 tbs olive oil
2 tbs minced fresh rosemary
1/2 cup frozen orange juice concentrate, thawed
2 teaspoons light or dark brown sugar

Jamaican Jerk-Style Paste
1 tbs olive oil
2 tbs fresh thyme leaves
1 tbs dried oregano
1 tsp ground coriander
1 tsp ground allspice
3 tbs Dijon mustard
2 tsp thai chili sauce
1/2 cup frozen limeade concentrate, thawed

Asian-style Paste
2 tbs toasted sesame oil
2 cloves garlic, smashed and minced
2 tsp grated ginger
1 tsp hot red pepper flakes
1/4 cup soy sauce
1/2 cup frozen pineapple juice concentrate, thawed

Moroccan-style Paste
2 tbs Olive oil
1 1/2 tsp paprika
1 clove garlic, smashed and minced
1 tbs grated ginger
1 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 cup frozen limeade concentrate, thawed

To make flavoring pastes:
Heat oil and herbs and/or spices in a small (8-inch) skillet or saucepan over medium-high heat until herbs/spices start to sizzle.
Add remaining ingredients, bring to a simmer,
simmer until mixture reduces to a thick paste about 5 minutes.
Allow to cool

Brush the sauce onto the kabobs while cooking

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