Our #3 Event: BBQ!

For our third get together, we decided to go for a BBQ theme. 

Anything you want to grill - or sides you would bring to a backyard BBQ.

Jenny Kimball was our awesome host and her daughter, Ada, had provided lots of colorful and creative decorations to make our party even more festive. So cute!
(She also helped make a sign for Jenny's BASIL lemonade . . . you'll see what I mean in a minute!)

Here's who came!
Sheryl, Kristin, Jenny, Bethany (and me!)

The afore-mentioned lemonade. Quite unique! 

(Did I mention there were also JALEPENOS in it?!)

Jenny also made some chicken . . .

and a yummy salad with homemade dressing!

Sheryl made Grilled Corn Salsa - this was a 3 hour labor of LOVE in the 100 - ish heat!

It was totally worth it, though! It was amazing!

Here's a close up so you can see the yumminess better.

Kami brought the good old BBQ standard, Coleslaw! 

(I think this is a particularly good one, though!)

Kristin brought a sweet classic, Frog Eye Salad.

 (Is it just a Mormon classic? I'm not sure . . . either way - we all scarfed it!)

Sadly, Bethany's Gaspacho ended up all over her kitchen floor (and cupboards and ceiling and lights and fridge . . . ) So - we missed out on that. It's the thought that counts though, poor girl!

It was another great event! Thanks, ladies! 

See you - and others - next time (8/23) for 

FRENCH CUISINE!

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Kimball Dressing (I don't know the real name, it is just what my, the Davis family, calls this because Mike's family always makes it)

3/4 cup sugar

1/3 cup apple cider vinegar

1/4 cup red onion

1 tsp salt

1 tsp Worcestershire sauce

Combine ingredients in blender.  Slowly drizzle in 1 cup vegetable oil while blending.

Serve on romaine with avocado, tomato, shredded carrots and chow mien noodles.

Chicken Cutlets with White Wine and Garlic (everyday food, martha stewart)

 freezing and thawing the chicken in the marinade infuses them with flavor. you can also cook them without freezing - just marinate them for 30 minutes.

8 chicken cutlets (1 1/4 pounds total)

2 Tbsp melted unsalted butter

1/2 cup dry white wine (I've also substituted with white wine vinegar, both work great)

3 garlic cloves, thinly sliced

2 tsp fresh thyme leaves

coarse ground salt and pepper

Stack cutlets in a 1 gallon freezer bag.  In a small bowl, combine butter, wine, garlic, and thyme and whisk to combine. Season with pepper.  Pour marinade into bag with cutlets and freeze. (Up to 2 months)

To serve, thaw chicken in refrigerator overnight.  Remove cutlets from bag and gently shake to remove liquid.  Grill them up and enjoy! 

Sparkling Basil Lemonade (better homes and gardens)

4 cups water

3 cups sugar

2 cups fresh basil leaves (about 1-1/2 ounces)

2 one liter bottles club soda, chilled

2 cups fresh lemon juice

Ice cubes

1 fresh jalapeno chile pepper, sliced*

Fresh basil leaves

directions

1. For basil syrup, in a large saucepan combine water, sugar, and basil. Bring to boiling over medium-high heat. Reduce heat. Simmer, uncovered, for 20 minutes. Strain syrup and discard leaves. Cover and chill syrup for 2 to 24 hours.

2. For lemonade, in a very large punch bowl combine chilled syrup, club soda, and lemon juice. Serve over ice and garnish with jalapeno slices and fresh basil leaves.

GRILLED CORN SALSA

Ingredients

10 large ears corn, husked 

1/3 cup extra-virgin olive oil, plus more for brushing 

Salt and freshly ground pepper 

8 vine-ripened tomatoes, about 1 pound total 

1 cup diced red onion, 1/4-inch dice 

4 tablespoons red wine vinegar, or more to taste 

1/2 cup julienne fresh basil leaves

Directions

Brush the corn liberally with olive oil and season well with salt and pepper. Grill, turning every few minutes, until light gold all over and cooked, about 12 minutes. Let cool and cut off the kernels. Discard the cobs. 

Core the tomatoes and cut a small X on the bottom of each. Brush with olive oil, season with salt and pepper, and place on the grill, X side down, away from direct heat. Cover the grill and cook until the tomatoes begin to soften but are not cooked all the way through (or they will melt through the grate!), about 15 minutes. Set aside until cool enough to handle, then peel. Cut the tomatoes in half crosswise and squeeze out the juice and the seeds through a sieve into a bowl. Reserve the juices and chop the flesh. 

Put the onions in the non-reactive medium bowl and toss with 2 tablespoons of the vinegar. Let marinate until the color changes, about 10 minutes. 

Add the chopped tomatoes, reserved tomato juice, onions, basil, and 1/3 cup olive oil to the corn. Toss well. Taste for seasoning and adjust with salt, pepper, and remaining vinegar. The salsa is best eaten the same day but will keep, covered and refrigerated, a day or so. 

Serve with tortilla chips or as a topping for tacos.

CREAMY COLESLAW
(Martha Stewart, Martha's American Food)

1 Tbs Dijon mustard (I used 1/2 Tbs - cuz I don't love mustard)
1 Tbs cider vinegar
1 Tbs fresh lemon juice
1 Tbs sugar
1/2  C mayonnaise
1/4 C sour cream
Coarse salt (make sure to get enough in there to pull out the flavors)
1 small green cabbage (abt 1 3/4 lb), finely shredded
2 Carrots, cut into 1/8-in-thick matchsticks, or coarsely grated
1/2 small onion, coarsely grated (optional, but I used it for sure!)

* Whisk together mustard, vinegar, lemon juice, sugar, mayo, and sour cream in a small bowl; season with salt. Cover and refrigerate dressing until ready to use, up to 2 days.

* Combine cabbage, carrots and onion in a large bowl. Pour in dressing, and toss thoroughly to coat. Refrigerate, covered, until slaw begins to soften, 1 to 2 hours or up to 2 days. Before serving, toss coleslaw again.