Warm weather calls for outdoor grilling. After a season of being penned up in the kitchen, there's a wonderful feeling of freedom in not only dining al fresco, but cooking outdoors as well. BBQ Bash; The Be-All, End-All Party Guide, from Barefoot to Black Tie, is an entertaining guide to cooking, eating and, most of all, throwing a party outdoors.
How to Throw a Barbecue Party
BBQ Bash is not just a cookbook, although the recipes are plentiful. It is a guide to throwing a terrific barbecue party that takes into consideration all aspects of the event, from setting the mood, to cocktails, to décor, food selection and even the type of grill used. Anyone can toss hamburgers on the grill and serve on paper plates. Don't just cook outdoors; entertain outside with these inventive suggestions.
Outdoor Dining
There are chapters in this book on appetizers, entrées, side dishes and desserts, complete with recipes and alternate selections (suggestions for different cuts of meat than what's suggested), as well as wine pairings and decorating ideas. The recipes are impressive, (a few contain what may be unfamiliar ingredients), but easy to manage, and the book offers themes for an outdoor dining experience.
This recipe excerpt is adapted from the entrées section.
Pepper-Stuffed Chicken with Salsa Verde
Makes 8 Servings
Ingredients:
Salsa Verde:
- 1 cup fresh Italian parsley leaves
- 3 cloves garlic, minced
- 2 tablespoons capers, drained
- 1 teaspoon grated fresh lemon zest
- 1 cup olive oil
- Fine kosher or sea salt to taste
Chicken:
- 8 small boneless, skinless chicken breasts (4 to 5 oz. each)
- 8 oz. fresh goat cheese, Boursin, or cream cheese, softened
- 16 preserved piquillo peppers (or jarred roasted red peppers)
- Fine kosher or sea salt and freshly ground black pepper to taste
- Olive oil for brushing
Directions:
- Prepare a medium-hot fire in your grill.
- To make the salsa verde, place the parsley, garlic, capers, lemon zest, and olive oil in a food processor and puree until smooth. Season with salt and set aside.
- Place each chicken breast between waxed or parchment paper and flatten with a meat mallet until an even 1/2-inch thick. With a knife or rubber spatula, spread 1 oz. of cheese down the center of each chicken breast, then top with 2 peppers, opened and spread out. Season with salt and pepper. Fold the short ends of each chicken breast in, then start from a long end and roll up. If you wish, fasten with toothpicks. Brush with olive oil and place on a doubled baking sheet to take outside.
- Grill the chicken for 8 to 10 minutes per side, turning once. Serve the chicken with the salsa verde on the side.
Title: BBQ Bash, The Be-All, End-All Party Guide, From Barefoot to Black Tie
Author: Karen Adler & Judith Fertig
Publisher: Harvard Common Press, April 2008
Price: $16.95/paperback
ISBN: 978-1-55832-349-0
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