7 Delicious Summer Barbecue Recipes - Rivertea Blog
Monica Munteanu | On 12, Jul 2013
Summer time offers a great deal of fun activities and entertaining pass times. But what better way to enjoy a weekend afternoon than having friends over and putting on a barbecue party?
So instead of serving the same old burgers we decided to jazz things up and bring you a menu made up of delicious summerish recipes. Get the coals ready, the grill fired up and everyone’s drinks filled, because you will be in for a treat. Check out our 7 picks for the most delicious summer barbecue recipes.
1. Grilled Chicken, Tomato, and Onion Sandwiches
- 3 ounce(s) (1 cup) pitted mixed olives
- 1 clove(s) garlic, crushed
- 2 teaspoon(s) fresh oregano
- 1/4 cup(s) extra-virgin olive oil, plus more for brushing
- 2 tablespoon(s) extra-virgin olive oil
- Freshly ground pepper
- 2 large tomatoes, sliced 1/3 inch thick
- 1 Vidalia onion, or any sweet onion sliced 1/4 inch thick
- 4 crusty rolls, such as ciabatta sourdough or hero split horizontally
- 1 3/4 pound(s) thin chicken cutlets
Light a grill. In a mini food processor, pulse the pitted olives with the crushed garlic and oregano until chopped. Add the 1/4 cup plus 2 tablespoons of olive oil and pulse until finely chopped. Season with pepper.
Brush the tomatoes, onion, and cut sides of the rolls with olive oil. Grill the tomatoes and onion over high heat until they are softened and lightly charred, about 2 minutes for the tomatoes and 6 minutes for the onion. Transfer to a plate and season with salt and pepper. Grill the bread until lightly toasted, about 2 minutes.
Season the chicken cutlets with salt and pepper and grill them over high heat, turning occasionally, until they are lightly browned in spots and cooked through, 5 to 6 minutes. Cut the chicken cutlets to fit the toasted rolls and top with the sliced tomatoes, sliced onion, and olive relish. Close the sandwiches, cut them in half, and serve right away.
2. Grilled Striped Bass
- 1 large Egg Yolk
- 1 tablespoon(s) Lemon Juice
- 1/4 teaspoon(s) Ground Black Pepper
- 1/4 teaspoon(s) Salt
- 1/2 cup(s) Olive Oil
- 1/2 cup(s) Sunflower Or Vegetable Oil
- 1/4 cup(s) Thinly Sliced Leeks
- 3 clove(s) Garlic, finely chopped
- 6 (6-ounce) Fillets Striped Bass Or Other Firm White-Fleshed Fish
- Corn And Cherry-Tomato Salsa
- Lime Wedges (Optional)
- Fresh Thyme Sprigs (Optional)
In a medium bowl, blend together egg yolk, lemon juice, pepper, and salt. Slowly add both oils, whisking constantly as sauce thickens. Stir in the leeks and garlic. Cover and refrigerate.
Heat coals in grill to medium low. Place rack 4 inches above heat source. Brush fillets with chilled sauce, coating well. Place fillets, skin-sides down, on rack. Cook 6 minutes. Turn fillets and grill until fillets are cooked through, 2 to 3 minutes more.
To serve, spoon Corn and Cherry-Tomato Salsa into centers of six plates. Top with fillets; garnish with lime wedges and thyme, if desired.
3. Fresh Herb Butters for Corn on the Cob
- 1/2 cup(s) (1 stick) Unsalted Butter, softened
- 4 teaspoon(s) Chopped Parsley
- 4 teaspoon(s) Chopped Basil
- 4 teaspoon(s) Chopped Oregano
- 1/4 teaspoon(s) Salt
- 1 teaspoon(s) Lemon Zest
Place the butter, herbs, salt, and lemon zest in a bowl and mix together. Transfer to a piece of waxed or parchment paper and roll into a log or place in a small bowl and refrigerate until firm. Slice and serve with warm, cooked corn on the cob.
Note: Here are a couple rules of thumb for making flavored butters: Be careful not to add too much of one ingredient; flavors will intensify as the butter chills. Refrigerate for up to two days or freeze for a couple weeks.
4. Garlicky Sweet-Potato Fries
- 2 large Sweet Potatoes, scrubbed and cut lengthwise into 1/2-inch-thick wedges
- 1/2 cup(s) Olive Oil
- 1/4 cup(s) Chopped Fresh Parsley
- 4 clove(s) Garlic, minced
- Sea Salt
- clove(s) Freshly Ground Pepper
Creamy Scallion Dip:
- 1/2 cup(s) Mayonnaise
- 3 tablespoon(s) Sliced Scallions
- 2 teaspoon(s) Dijon Mustard
- 1 teaspoon(s) Worcestershire Sauce
In a large bowl, toss sweet potatoes with olive oil, parsley, garlic, 1 teaspoon salt, and 1 1/2 teaspoons pepper until evenly coated. Cover with plastic wrap and marinate for 2 hours. Heat grill to medium. Grill sweet potatoes until tender, turning once, 7 to 8 minutes per side. Serve hot or at room temperature, with dipping sauces if desired.
To make Creamy Scallion Dip: Combine ingredients in bowl and serve.
5. Vegetable Grill with Balsamic-Red Wine Glaze
- 2/3 cup(s) Balsamic Vinegar
- 2/3 cup(s) Red Wine
- 2 pound(s) Mixed Vegetables Such As Tomatoes, Carrots, Radishes, sliced or quartered
- 2 tablespoon(s) Olive Oil
- 1/4 teaspoon(s) Pepper
- 1/2 teaspoon(s) Salt
- 3 ounce(s) Proscuitto
- 1 sprig(s) Summer Savory, chopped
Make the balsamic glaze: Combine the balsamic vinegar and red wine in a medium saucepan and simmer until the liquid is reduced to 1/4 cup — about 25 minutes.
Grill the vegetables: Gently toss the vegetables with the olive oil. Sprinkle with the pepper and salt. Grill until lightly golden and softened. For sturdier vegetables, such as carrots and radishes — about 10 minutes; onions and beans — about 5 minutes; tomatoes — 1 1/2 minutes per side. Grill the prosciutto just until warmed. Transfer all of the grilled vegetables and prosciutto to a platter, drizzle with 2 to 3 tablespoons of the glaze, and sprinkle with the savory.
6. Barbecued Mushrooms with Parmesan Cream
- ½ bunch thyme, coarsely chopped, plus extra sprigs to serve
- 2 tablespoons olive oil
- 2 garlic cloves, finely chopped
- 8 x 100g large mushrooms
- ½ cup (40g) grated parmesan
- ½ cup (125ml) cream
- 8 slices ciabatta bread, toasted
- balsamic vinegar, baby spinach, to serve
Preheat barbecue on medium. Combine thyme, olive oil, garlic and 1 teaspoon salt in a shallow bowl. Toss through mushrooms, packing thyme and garlic into mushroom caps. Cook mushroom, gill-side up, for 20 minutes.
Meanwhile, combine parmesan and cream in a small saucepan on low heat. Stir constantly until smooth. Place mushrooms gill-side up on bread slices. Drizzle with parmesan cream and a little balsamic vinegar and serve with extra thyme sprigs and baby spinach.
7. Fruit Kebab with Chocolate Sauce
- 2 ripe bananas, peeled
- 6 slices pound cake (1/2 inch thick cut into 1 inch squares)
- 2 medium ripe nectarines or peaches
- 6 whole strawberries, stemmed
- 3/4 cup semisweet chocolate chips
- 1 5-ounce can evaporated milk (2/3 cup)
- 2/3 cup sugar
- 1/4 cup butter or margarine
To prepare sauce, melt chocolate chips and butter or margarine over low heat in a small saucepan. Add in the sugar and slowly add the evaporated milk. Bring mixture to a boil, reduce heat and stir for 8 minutes. Remove and set aside. Remove seeds from peaches or nectarines and cut the fruit into wedges. Slice the bananas and pound cake into 1-inch squares.
Thread the peaches or nectarines, cake, and bananas alternately onto six 12-inch-long skewers. To each skewer add one strawberry.
Grill each kebab about 5 minutes or until cake is lightly browned, making sure to turn only once. To serve, push contents from skewers onto dessert plates and lightly drizzle with warm chocolate sauce.
You cannot go wrong with these recipes, surely there’s something for everyone’s taste and this is one ingredients for an excellent party.
We’ll soon launch our new incredibly tasty tea blends. Join us, there are lots of special gifts waiting for you.