Party Planning: Summer Recipes

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Summer BBQ Recipes:

Grilled Salmon

Courtesy of Allrecipes, Submitted By: tinamenina
Prep Time: 15 Minutes
Cook Time: 16 Minutes
Ready In: 2 Hours 31 Minutes
Servings: 6

1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

1.Season salmon fillets with lemon pepper, garlic powder, and salt.
2.In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
3.Preheat grill for medium heat.
4.Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade.
Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.


Big Al's K.C. Bar-B-Q Sauce

Courtesy of AllRecipes Submitted By: Alan Arthur
Prep Time: 15 Minutes
Cook Time: 20 MinutesReady In: 35 Minutes
Servings: 48

2 cups ketchup
2 cups tomato sauce
1 1/4 cups brown sugar
1 1/4 cups red wine vinegar
1/2 cup unsulfured molasses
4 teaspoons hickory-flavored liquid smoke
2 tablespoons butter
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon celery seed
1/4 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon coarsely ground black pepper

1.In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.
2.Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary. Brush sauce onto any kind of meat during the last 10 minutes of cooking.


Grilled Corn

Courtesy of
Provided By: Steven Raichlen

4 ears Sweet Corn in their husks
6 tablespoons Butter (3/4 stick), at room temperature
2 tablespoons Fresh Flat-Leaf Parsley, minced
1 clove Garlic, minced
Coarse Salt and Black Pepper

You will also need: Butcher's string
Set up the grill for direct grilling and preheat to high.
Fashion the husk of each ear of corn into a handle, tying back the husks with butchers string, and remove the corn silk.
Place the butter, parsley, and garlic in a mixing bowl and whisk or beat until smooth and creamy.
When ready to cook, lightly brush each ear of corn with a little of the garlic-parsley butter and arrange on the hot grate, positioning the ears in such a way that the husks are away from the fire. Grill the corn until the kernels are handsomely browned all over, 8 to 12 minutes in all, turning as needed, brushing with the remaining butter, and seasoning generously with salt and pepper. Remove the corn from the grill and serve at once.

Variations: Dill, basil, or tarragon all make tasty alternatives to the parsley in the butter. Grilled corn kernels make a delectable addition to salsas and salads. Lay the ears on their side and cut the kernels off the cob with broad lengthwise strokes of a knife.


Grilled Zucchini Succotash

Recipe courtesy / Bobby Flay
Prep Time: 25 min
Cook Time: 25 min
Level: Easy
Serves: 4 servings

2 zucchini, halved lengthwise
3 tablespoons olive oil
Salt and freshly ground pepper
1 red onion, peeled and finely chopped
2 cloves garlic, finely chopped
3 ears fresh corn, kernels cut off
2 tomatoes, seeded and diced
1 poblano chile, grilled, peeled, seeded, and diced
1 jalapeno pepper, grilled, peeled, seeded, and diced
2 cups heavy cream
1/4 cup crumbled queso fresco cheese
1/4 cup chopped cilantro leaves

Heat grill to high. Brush cut side of zucchini with 2 tablespoons of the oil and season with salt and pepper. Grill, cut-side down, until golden brown, about 2 to 3 minutes. Turn over and continue cooking until just cooked through. Remove from heat and cut into small dice.
Heat remaining oil in a medium saucepan on the grates of the grill. Add the onion and cook until soft. Add the garlic and cook for 1 minute. Add the corn kernels and cook for 5 minutes. Add the tomatoes, chile peppers, diced zucchini, and heavy cream and cook until the cream is reduced by half and begins to thicken. Season with salt and pepper, to taste. Remove from the heat and add the cheese and cilantro.


Meyer Lemon Grain Salad with Asparagus, Almonds and Goat Cheese

Compliments of
serves 6

8 ounces uncooked spelt or farro
3 cups water
8 ounces uncooked pearl couscous, or Trader Joe's Harvest Grain Blend
1 3/4 cups water
1 pound asparagus
Olive oil
1 cup sliced toasted almonds
4 ounces soft goat cheese, chilled and crumbled
2 Meyer lemons, zested and juiced
1/4 cup olive oil
1 tablespoon walnut oil
Salt and pepper

Cook the spelt or farro in a large saucepan or sauté pan over medium heat, adding one cup of water at a time and stirring until absorbed before adding more. Keep cooking and stirring until the grain is al dente and dry with no water remaining to be absorbed.
Meanwhile, simmer 1 3/4 cups water in a small saucepan. Add the Harvest Grains blend, stir, cover and turn to low. Simmer for about 15 minutes, then remove the lid and cook, stirring, until any remaining moistness evaporates. Mix the two cooked grains in a large bowl and set aside.
Snap off the woody ends of the asparagus and cut each spear into a 2-inch piece. Rinse out the large sauté pan and dry. Heat a little olive oil over medium heat, and cook the asparagus until just barely crisp-tender - about 1-2 minutes. Add to the grains and toss.
Also toss in the sliced toasted almonds, goat cheese and lemon zest.
Mix the Meyer lemon juice with the oils, taste, and adjust. Pour over grain salad and toss, along with salt and pepper to taste.
This salad lasts very well in the fridge; the herbal flavors of the Meyer lemons bloom nicely when it sits.


Fondue on the Grill

Compliments of TLC,

With a cast iron skillet or pan, you can make some tasty sauces for dessert without ever going near the stove. Chocolate sauce, butterscotch and caramel come immediately to mind and can work as toppings for ice cream or a base for dipping pound cake, marshmallows, brownies or fresh fruit.

If you want to get a little fancier, heat up oil and make your own donut holes. Of course, this will take some extra heat and a little showmanship, but the results will be worth it. Chocolate dipped strawberries and warm brownies on a clear summer afternoon or evening (you can warm them up on the grill in a little aluminum foil) is a special end to a gathering of friends and family.

For a fast and easy dessert fondue, use prepared ice cream topping, and be sure to have a variety of bite sized dippers, like chunked bananas, mango and crisp apples. Griller pans and skillets can get scorched and discolored, so use disposables or have a set of heatproof containers reserved for grilling only.

Kid's Party Punch

Courtesy of and by Angie V.
Preparation Time: 10 min.
Ready In: 10 min.
Servings: 20

2 (0.13 ounce) packages unsweetened strawberry-flavored drink mix powder
2-1/2 cups sugar
4 quarts cold water
2 (6 ounce) cans frozen orange juice concentrate
2 (6 ounce) cans frozen pineapple juice concentrate
3 oranges, sliced into rounds
1 liter ginger ale
1/2 gallon orange sherbet

Cooking Instructions
In a large punch bowl combine the drink mix, sugar and water. Stir until sugar is dissolved. Stir in the orange juice and pineapple juice concentrates. Just before serving stir in the ginger ale and slide in the sherbet


Vodka slushes

Courtesy of, posted by jamimess
Perfect for summer and go a long way:

Stir together in a large tupperware:
6 oz frozen orange juice concentrate, thawed
12 oz frozen lemonade concentrate, thawed
12 oz frozen limeade concentrate, thawed
1 cup sugar
3 1/2 cups water
2 cups vodka

Freeze, tightly covered, for 48 hours. Stir occasionally.

To serve, spoon about 1/2 cup to 3/4 cup of slush mix into a cup, and pour Sprite (or Diet Sprite) over it to cover. Icy cold, sweet, delicious.