BBQ for June

BBQ and Salads or Sides was the theme for our June meeting. The weather turned cool and cloudy, so while we didn't get bbq weather, we did get some great food. Something about a grill really makes for inspiring good dishes.

Maria went home with 1st place for her delicious Parmesan Roasted Corn on the Cob.

Second place was a four way tie! A re-vote still tied it up...

So scope out all of the dishes from this month, and enjoy.

Parmesan Roasted Corn on the Cob

Made by: Maria

1/2 cup mayonnaise

5 ears corn, husked

1 cup shredded Parmesan cheese

1 Tbsp chili powder

1 tsp salt

1 tsp pepper

Preheat grill to medium-high heat and lightly oil grate. Brush each ear of corn with a thin layer of mayo. Sprinkle with Parmesan cheese, chili powder, salt and pepper. Wrap individually in aluminum foil and place on the grill. Turn occasionally until kernels begin to brown, about 10 minutes.

Grilled Thai Beef Salad

Made by: Marné

1 lb top-round London broil or flank steak, about 1 to 1 1/2 inches thick, cut into thin slices

3 Tbsp lime juice, divided

3 Tbsp soy sauce

3 Tbsp canola oil

2 Tbsp brown sugar

1 tsp minced garlic

1 1/2 tsp minced ginger

1 1/2 tsp red curry paste

1/2 head red leaf lettuce

green onions

cucumbers

1/2 cup cilantro

1 cup basil leaves

Combine 1 Tbsp of lime juice, soy sauce, oil, brown sugar, garlic, ginger and red curry paste. Pour half the mixture into a ziplock bag. Add meat slices. Add the remaining 2 Tbsp lime juice to the bag. Seal tightly, marinate for 4 hours to overnight. Save the rest of the mixture for dressing the salad.

Grill steak slices on medium-high heat, for just a few minutes on each side, or until desired doneness.

Combine vegetables and herbs in a salad bowl and coat with dressing. Place steak on top and enjoy!

Recipe from FoodNetwork.com, via an aunt.

Fruit Salad

Made by: Jennifer

Slice watermelon, cantaloupe, fresh pineapple, strawberries and blueberries, and any other fresh seasonal fruits you have on hand. Stir gently to combine. Enjoy!

No bbq is complete without a fresh fruit salad!

Grilled Peaches

Made by: Heather

Cut firm but ripe peaches into quarters. Place on grill at medium-high heat for 5 minutes on each side, or until the peaches soften.

Serve warm.

The heat caramelizes the sugars in the peaches -- Simple but so delicious. And healthy too!

Spinach Salad with Maple-Cider Vinaigrette

Made by: Lynne

Dressing:

3 Tbsp cider vinegar

1 Tbsp maple syrup

2 tsp Dijon mustard (or brown mustard)

salt and pepper to taste

1/3 cup olive oil

Whisk together the first four ingredients. Gradually whisk in oil until well blended.

Salad:

6 oz spinach, washed and torn into pieces (or use baby spinach)

1 cup sliced strawberries

1/4 cup sunflower seed kernels

1/2 cup shredded mozzarella cheese

1-2 green onions, diced (optional)

Combine ingredients in a bowl. Drizzle with desired amount of vinaigrette; toss to coat.

Variation: Substitute sliced apples, peaches or nectarines for the fruit; substitute cashews, almonds, walnuts or pecans for the nuts; use whatever cheese you have on hand: cheddar, Swiss, feta or blends.

Baked Beans

Made by: Rhonda

1 - 28 oz can baked beans

1 small onion, chopped

1/2 green pepper, chopped

1/4 cup brown sugar

2-3 sliced of uncooked bacon, chopped

1/4 cup ketchup

1/4 tsp Worcestershire sauce

Mix all ingredients and bake uncovered for 1 1/2 to 2 hours at 350 degrees.

Beef Sausage Kabobs

Made by: Debbie

1 pkg Hillshire Farms beef smoked sausages

1 green bell pepper

1 pkg mushrooms

1 sweet onion

olive oil

Wooden Skewers soaked in water for 10 minutes

Cut sausages into thirds, chop onion and pepper into large bite-size pieces. Thread sausages and vegetables onto skewer and brush with olive oil. Grill over medium heat until vegetables are tender. Serve hot.

Paula's World Famous Shrimp Dip

Made by: Debbie

2 blocks of cream cheese, softened

2 cans of Tiny shrimp

Juice from 1 1/2 cans of shrimp

1/4 cup finely chopped onion

1 Tbsp mayonnaise

6 dashes of Franks Hot Sauce or Tabasco Sauce

Put all ingredient in a food processor or can mix with a hand mixer. Mix until smooth and creamy. Let sit in refrigerator for a minimum of 6 hours, overnight is best.