Appetizers on the grill

4 years ago

Our town's festival is this weekend. Friends are especially interested in a band that plays Sunday afternoon starting at 4 pm. I live a few blocks from town center where it's being held, so I'm hosting a get-together at 2 pm, serving some light fare, and then we'll walk down to the performance. 2 pm is an odd time to eat, but I've told friends I'd have food and cocktails. The only food restriction is one friend doesn't eat beef.

My food theme is... the grill. And fresh herbs, of which I have an abundance. Here is what I'm planning so far. If you have input or other ideas, I'd welcome them.

Cocktail: this crowd is white wine, and I'm also making this Rosemary Basil Gin Fizz I've made before, along with an herbed iced tea and herbed water.

Grilled Squash Ribbons with Prosciutto and Mint Dressing (will not take long to grill)

Grilled Bruschetta (a nearby restaurant makes the most delicious bruschetta--I might just order it ahead of time, and grab a fresh baguette at the bakery the morning of)

Something like this Shrimp and Sweet Potato Kabob because sweet potatoes on the grill always appeal to me.

A non-grilled fruit salsa with fresh herbs and homemade cinnamon tortilla chips (I've made this several times, and friends enjoy it).

Because some may be treating this as a late lunch, I'm considering grilling ahead of time a pork loin (not tenderloin) and having pulled pork sliders.

This is not a big dessert crowd. I may skip dessert due to the fruit salsa and cinnamon chips.

Featured Answer

Feathers11
Original Author

4 years ago

Following up on these recipes.

First, Funky, the sauce was so very good! I made it the night before. I used a whole, peeled orange in the blender that added some thickening. I also added a touch of agave syrup for some sweetness because I felt like it needed it with pork. I removed the core of the pepper, so it wasn't hot at all. The morning of, I added it to the pork, and by afternoon, it all came together.

I had a glitch in my Saturday that reduced my prep time. (OK, OK... it wasn't a glitch... I decided to go kayaking with a friend because the weather was perfect.) So, in addition to the pork, I only made the fruit salsa with cinnamon chips, this bruschetta recipe served with grilled toasts, and this Shrimp and Potato Kabob. I realized I didn't have chili powder and didn't have time to run to the store, so used Trader Joe's Citrus Garlic Seasoning. The shrimp/sweet potato combo was really good. Also made the Rosemary Basil Gin Fizz, and served wine and beer, and herbed water.

The food turned out great, and everyone seemed to enjoy it. Walked down to the outdoor music for a few hours, then walked back, and we ate leftovers on the back patio! Perfect afternoon/evening.

Thanks for everyone's input. I hope you all enjoyed the weekend.

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Comments (12)

DLM2000-GW
4 years ago
YUM! That sounds like an amazing menu and those kabobs are so darn cute! Bruschetta is one of my favorites - never get tired of it. Details on your fruit salsa and cinnamon tortilla chips pretty please. I love this kind of eating - a little here a little there....
Feathers11 thanked DLM2000-GW
Feathers11
Original Author
4 years ago
DLM, this is my favorite fruit salsa recipe from the Better Homes and Gardens 75th Anniversary edition. It wasn't in my earlier, tattered edition. And I cannot find this online. Most fruit salsas are only fruit, but I like the onion, pepper and jalapeno in this one to balance the sweetness of the fruit and the cinnamon chips. I interchange the fruit, too--mangos are good near me now, and may toss in some blueberries. I'll also add lemon thyme from my garden.

The cinnamon chips recipes spreads over 2 pages, but this link below is the same recipe. These are easy, and can be made in advance.

https://lilluna.com/cinnamon-chips/
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Funkyart
4 years ago
I love your menu as-is.. the focus on herbs is brilliant! It will be such a lovely gathering!

I am guessing you have a plan for your pork sliders but I looove this sauce for pork. It is from Bobby Flay's Mojo Pork recipe-- I use another recipe for my pork but I use this Mojo Dipping Sauce as a condiment for pork, chicken and other meats. It IS spicy but flavorful and just so good!

Mojo Dipping Sauce:

8 cloves garlic

1 serrano chile, chopped

3 tablespoons chopped cilantro leaves

Salt

1/2 cup orange juice

1/4 cup lime juice

1/4 cup extra-virgin olive oil

Using a mortar and pestle, mash the garlic, serrano, cilantro and a few pinches of salt until it becomes a paste. Add the orange juice, lime juice and oil and stir to combine.
Feathers11 thanked Funkyart
mtnrdredux_gw
4 years ago
yum yum yum! stealing these recipes!
Feathers11 thanked mtnrdredux_gw
DLM2000-GW
4 years ago
last modified: 4 years ago
Thanks feathers - saved to my Snackitizer file! Funky I saved that from a past posting of yours and it is excellent though I have to use only a tiny bit of cilantro - DH is a hater.
Feathers11 thanked DLM2000-GW
Feathers11
Original Author
4 years ago
You're most welcome, DLM.

Funky--thank you for that recipe! I hadn't decided what to do with the pulled pork and was seeking something other than traditional bbq sauce. Your recipe is perfect.

Mtn, I'll report back how they turn out. I've never prepared 2 of the recipes. I routinely violate the principle that you shouldn't try out new recipes on guests.
Re Tired
4 years ago
It all sounds perfect. Yum!
Feathers11 thanked Re Tired
Funkyart
4 years ago
Great- glad the recipe helps and i hope you like it!

It was designed as a dipping sauce so it is a little loose, i am happy with it as is but I use an extra pulp OJ (my fav) which thickens it ever so slightly. I think you could cut back on the oil but i wouldn't cut the juices much. They really add to the flavor!
mtnrdredux_gw
4 years ago
what a lovely day!
Feathers11 thanked mtnrdredux_gw
teeda
4 years ago
Great menu! I have saved most of your recipes—thanks!!
Funkyart
4 years ago
Sounds like such an enjoyable day-- from beginning to end!

So glad you liked the Mojo Sauce.. using a whole orange was brilliant! The traditional sauce calls for sour orange so I bet the whole orange kind of emulates the bitter taste of the original. I never added Agave but I definitely think it may make it more enjoyable for a crowd. I make mine pretty spicy so maybe i should try the agave... i do use plenty of salt too.