Help with backyard party menu

We're having a small backyard party this weekend for my DH's birthday--only about 15 people. I feel like we always have the same things! Any ideas for food to serve? It can be BBQ or something prepared inside. Just trying to think of something different!

Re: Help with backyard party menu

Message edited 8/1/2007 2:47:10 PM.

Re: Help with backyard party menu

Kabobs? Chicken, beef, shrimp with peppers and onions.

ETA: How about some roasted corn on the cob?

Iavorrones has these awesome chicken burgers that have spinach and mozzerella. YUM!

Grilled eggplant or grilled zuchini

Message edited 7/18/2007 3:48:37 PM.

Re: Help with backyard party menu

bbq chicken, steak & shrimp and set up a fajita station.

Re: Help with backyard party menu

I have an AMAZING potato salad recipe - it doesn't use mayo, so it's a little different than the usual. It's crazy good.

I also have a kickas$ bean salad I love to share.

I only think of side dishes

Re: Help with backyard party menu

Thanks for the ideas!

Whamtastic-I'd love to see your recipes!

Re: Help with backyard party menu

The bean salad is super easy.

In a bowl combine:

1 can each - garbanzo, pinto and kidney beans, drained and rinsed

1/2 a chopped red onion

A little sprinkle each of rosemary and sage and about 1/2 tsp of sugar

Tons of dried dill - I like to sprinkle it until every surface is covered in dill (before mixing)

In a measuring cup, fill it to 1/3 cup with apple cider vinegar, then pour olive oil in until 1/4 cup. Lately I've been using less oil and it's been just as good, so if you want, you can do that.

Pour the oil & vinegar on top of the beans and mix it all together.

It tastes best after sitting in the fridge overnight.


ETA: Put a bunch of salt on there, too. Not a ton, but a healthy sprinkle.

The potato salad is a bit more complicated, I'll have to consult my cookbook and get back to you with the recipe.

Message edited 7/19/2007 12:17:53 PM.

Re: Help with backyard party menu

If you have a crock pot, pulled pork. Made the night before and no fuss what-so-ever! I posted a recipe a while back if interested.

Re: Help with backyard party menu

Tempeh and potato salad
From The Real Food Daily cookbook

2/3 cup brown rice vinegar
1/3 cup extra-virgin olive oil
1/4 cup Dijon mustard
1/4 cup maple syrup
1 1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 pound tempeh, cut nito 1/2-inch cubes
2 pounds russet potatoes, peeled and cut into 3/4-inch cubes
1 cup finely chopped celery
1/2 cup thinly sliced green onions (white and green parts)
1/2 cup finely chopped red onion

Whisk the vinegar, olive oil, mustard, maple syrup, salt, and pepper in a large bowl to blend, then set aside.

Pour enough water into a large pot to come 1 inch up the sides. Set a steamer baske in the pot, cover and bring the water to a boil over high heat. Place the tempeh in the basket. Cover and steam for 10 minutes, or longer if needed to heat the tempeh through. Add the hot tempeh to the dressing and toss to coat. Steam the potatoes in the same steamer basket about 14 minutes, stirring after the first 7 minutes, until the potatoes are tender [I found 14 minutes was a bit too long, the potatoes were mushier than I would have like and the final product was more mashed than salad. My suggestion - steam less or use a sturdier potato]. Add the hot potatoes to the tempeh mixture and toss to coat. Allow the salad to cool completely, tossing occasionally.

Add the celery, green onions, and red onion and toss to combine. Season to taste with more salt and pepper, if desired. Mound the salad into a serving bowl and serve at room temperature.

The salad will keep for 4 hours at room temperature.

Enjoy!

Re: Help with backyard party menu

people love grilled veggies! I would buy some asparagus, peppers, onions, corn on the cob and tomatoes and grill them all. they would make a great side dish or toppings for a burger

Re: Help with backyard party menu

Re: Help with backyard party menu

for an appetizer you can do fresh mozzeralla, tomoato and basil skwers... then drizzles som EVOO and balsamic vinegar on them... yummm

Re: Help with backyard party menu

I make chicken kebobs that are very good---I have also done it with shrimp.

Marinate chicken in Saucy Susan peach apricote for a few hours
then I take a package of bacon and cut the peices in half.
Wrap the chicken with bacon.
Then I use peppers, onions and cherry tomatoes and make Kebobs

I have also done it with shrimp and just eliminate the bacon because I am vegetarian but I am sure it would be good with the bacon wrapped around also.

I also make a shrimp orzo salad that I got off of here. It is amazing

1 large cucumber-seeded and quartered
3 green onions/scallions
1 pint cherry tomatoes-halved
16 medium shrimp
3/4 cup of feta cheese
Dressing:(mix in blender)
1/4 cup of fresh dill
1/4 cup white vinegar
3 tbsp dijon mustard
1/2 cup of olive oil

cook shrimp on bbq and let cool (or in a pan)
chop up all ingredients and cool and serve with dressing over.

Re: Help with backyard party menu

This is nice and refreshing also

Ceviche

1 1/2 lb of shrimp
8-10 limes
2 cucumbers
1/2 med onion
1 1/2 tomatoes
handful of cilantro
1 avocado
1 jalapeno pepper
tortilla chips

Clean and cut shrimp into pieces. Add lime juice and combine with shrimp (the lime juice must cover the shrimp) Marinate for 45 minutes. The lime juice will "cook" the shrimp. After marinating, mix all other ingredients (except tortilla chips) and serve cold with the tortilla chips

Re: Help with backyard party menu

we always make portobello stacks:

Coat 4 (or however many) large portobellos in oil and either grill on BBQ or broil until cooked/tender/dark brown

let cool (to room temp)

top with a thick slice of tomato, then a basil leaf, then a thick slice of fresh mozzarella and another basil leaf.

I always reduce balsamic vinegar and drizzle over it but you can use just plain balsamic vinegar & olive oil if you want.

DELISH! and very easy since you only need to cook the mushroom