A round of “Kumbaya,” anyone? Even when campfire is swapped for grill, these iconic outdoor sweet treats are still the ultimate, undefeated crowd pleaser, intoning young hearts, be free tonight with every ooey-gooey mouthful!
Nothing puts a smile on people’s faces faster while at the same time setting their tongues ablaze, like these grilled jalapeño poppers. Sans cheese, and debuting with a snazzy new look, these Shiny Happy Poppers are every bit a modern twist on what still remains a classic firebrand when it comes to pregame appetizers. However, a word to the wise: Having an ice-cold beer nearby is highly recommended, should this blaze get out of control.
This slaw takes off on a cabbage-onion-chile salad dressed with Mexican crema and lime that a Mexican neighbor used to make. It is delicious alongside anything grilled or frankly, tucked into a soft corn tortilla all on its own.
Life doesn’t get much sweeter than a grill surrounded by good friends and laughter, and topped with these Italian inspired focaccia burgers. Here, fresh mushrooms, red onion, bell pepper, garlic, basil, oregano, parsley, sundried tomatoes, and other ingredients belt out an opera of flavors we can all sink our teeth into.
This is the real thing, straight from Spain and translated for us by the ever-diligent David Rosengarten . For the best results, puree the vegetables in a Vita-Mix and strain through an Anolon cone strainer. If a Vita-Mix and Anolon strainer are not in your cupboard, it is delicious simply whirred in a food processor or blender.
Cut the potatoes into 2 or 3 pieces each. Put them in a saucepan, cover with water, add salt, and bring to a boil, then lower the heat. Simmer for about 8 minutes, until tender, adding the beans for the last 2 or 3 minutes. Drain well and return to the hot pan.
Ingredients
This salsa fresca comes in handy when someone is intolerant to cilantro and the mint and parsley mixture gives it a very unique flavor that goes well with grilled meats.
The Spice Blend
It's no small feat to create perfectly textured Crunchy Cheese Puffs. First you make one of the weirdest doughs you've ever made. Then you steam it. Then you dry it. And then, only then, do you fry it. But I think somewhere out there are people like me who are just nutty enough to take on the challenge. Do be aware that the puffs need to dry for up to 10 hours so plan accordingly.