Thursday, August 27, 2009

Informal barbecue dinner

Saturday we're having friends for a boat ride and an informal barbecued dinner. We're hoping the weather cooperates... oh well, my motto is, you make your plans and the weather comes along for the ride! It's now Thursday and it's time to get some advance prep done. I still believe summer is not over and have planned cold hor's doeuvres.

The menu is as follows:

Hummus on cucumber slices topped with yogurt
Smoked salmon on kettle chips
Crab bites (frozen and leftover from the last get together)

Shrimp salad

Rosemary barbecued chicken thighs
Fall off the bone ribs
Grill roasted vegies
Mexican rice

Peach pie and ice cream

I like my hummus very lemony and not as "tahiniy".
In a food processor mince 1-19 ounce can of drained chick peas (reserve a couple of Tbsp of the liquid), 4 garlic cloves, zest of 1 lemon, juice of 1 and 1/2 lemons, 1 tsp of cumin, 2 Tbsp of tahini, 1 Tbsp olive oil and 1/2 tsp salt. Add the reserved chick pea liquid if mixture is too thick. Refrigerate until ready to serve. Slice cucumbers thick enough that it will hold the hummus. Use a melon baller and put a dollop on each slice, top with a little yogurt and a tiny piece of dill. I serve mine on a bed of fresh chives (the herb garden plays a role again)!

Smoked salmon on kettle chips

This recipe is on the cover of "Food and Drink" Summer 2009 issue. It's simple and very tasty! The sauce can be prepared in advance and refrigerated until serving on the chips.

-1/2 cup softened cream cheese
-1 Tbsp horseradish
-1 Tbsp minced shallots
-2 tsp minced capers
-1 tsp lemon rind
-1 small minced clove of garlic
-1 bag of kettle chips
-1 small package of smoked salmon
-2 tbsp chopped chives

Mix first 6 ingredients together in a small bowl and refrigerate until serving.
When ready to serve, top each kettle chip with a dollop of cream cheese mixture. Slice salmon and place decoratively on the cream cheese and sprinkle with chives.
Shrimp salad
I used 2 leaves of romaine lettuce to try create a "boat" and filled it with chopped romaine, a few slices of cucumber and small pieces of chopped seeded tomato. The dressing is 3 tbsp of rice vinegar, 1/4 tsp kosher salt, 4 tsp of fish sauce and 5 tsp of sugar. Dissolve in the microwave, cool and add a small minced clove of garlic and 1/4 tsp of Dijon mustard. You can assemble the "shrimp boats" ahead of time, wrap with saran and refrigerate. Drizzle the sauce over the salad just before serving. The pictures I take are pretty bad... I have to assure you, the product looks much better in real life!

No comments:

Post a Comment