Let's have a SBD style barbecue!

iVillage Member
Registered: 12-06-2007
Let's have a SBD style barbecue!
13
Thu, 05-22-2008 - 4:54pm

In celebration of our 200,000 post milestone, let's have a barbecue!  The timing is also perfect, as the summer season is approaching. 


Tell us what you will bring to the barbecue, and post the recipe or product information link.  We'll also use this as a barbecue thread that can be posted under the "Recipes" section.  We need everything...appetizers, main dishes, salads, veggies, and desserts!


 


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Edited 5/22/2008 4:55 pm ET by cl-joy_ny

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iVillage Member
Registered: 12-06-2007
Thu, 05-22-2008 - 4:58pm

I'm bringing:
Spice-Rubbed Grilled Salmon with Spicy Cucumber Salsa

5Spice-Rubbed Grilled Salmon with Spicy Cucumber Salsa








From:Martha Stewart Living





Turning a whole side of fish on the grill is easier if you use a fish-shaped grilling basket. Fire Roasted Vidalia Onion Halves make an ideal accompaniment for this salmon.



Ingredients

Serves 8



  • 1 tablespoon each whole coriander, cumin, dill, and yellow-mustard seeds
  • 2 tablespoons whole fennel seeds
  • 1 tablespoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons

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iVillage Member
Registered: 04-01-2004
Thu, 05-22-2008 - 5:53pm

I'll bring the sugar-free margaritas and Grilled Spicy Filet Mignon Salad with Ginger-Lime Dressing


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iVillage Member
Registered: 06-29-2005
Thu, 05-22-2008 - 6:31pm

I'll bring Avocado Goat Cheese Dip w/ Whole-Wheat Pita Chips


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iVillage Member
Registered: 08-07-2007
Fri, 05-23-2008 - 12:58am

I'll bring the Greek Garlic Chicken!

Greek Garlic Chicken
from Weber’s Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae
Prep time: 10 minutes
Grilling time: 40 to 50 minutes
Marinating time: 4 to 6 hours

Marinade
1/2 cup finely chopped fresh Italian parsley
1/4 cup dry white wine
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon minced garlic
1 tablespoon black olive tapenade
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1 whole chicken, 3-1/2 to 4 pounds, cut into 8 serving pieces (works just as well with boneless, skinless breasts)

1. In a medium bowl whisk the marinade ingredients.

2. Rinse the chicken pieces under cold water and pat dry with paper towels. Place in a large, resealable plastic bag and pour in the marinade. Press the air out the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 4 to 6 hours, turning occasionally.

3. Remove the chicken from the bag, reserving the marinade. Pour the marinade into a small saucepan, bring to a boil, and boil for 1 full minute. Set aside.

4. Grill the chicken, skin side up, over indirect medium heat (350°F to 450°F) until the juices run clear and the meat is no longer pink at the bone. The leg and thigh pieces will take 40 to 50 minutes and the breast and wing pieces will take 30 to 40 minutes. Keep the lid closed as often as possible during grilling. Baste with the boiled marinade during the last 10 to 20 minutes of grilling time. Remove from the grill and serve warm with a Greek salad, and whole wheat pita bread, if desired.

Makes 4 servings

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iVillage Member
Registered: 10-04-2006
Fri, 05-23-2008 - 8:07am
I'm brining Strawberry Spinach Salad:

* 1 tablespoon poppy seeds
* 1/4 cup Splenda
* 1/2 cup olive oil
* 1/4 cup Balsamic
* 1/4 teaspoon paprika
* 1/4 teaspoon Worcestershire sauce
* 1 tablespoon minced red onion



* 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
* 1 quart strawberries - cleaned, hulled and sliced
* 1/4 cup almonds, blanched and slivered


Mix splenda, balsamic, paprika, worcestershire, onion and poppy seeds. Whisk in olive in a stream to

emulsify. In another bowl, toss spinach, strawberries and almonds. Just before serving, toss dressing

with spinach mixture.

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belizesig1
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iVillage Member
Registered: 01-03-2006
Fri, 05-23-2008 - 8:37am

I'll bring Indian-Spiced Tomato Salsa to serve with whole wheat pita chips.


Indian-Spiced Tomato Salsa

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iVillage Member
Registered: 11-05-2006
Fri, 05-23-2008 - 10:17am

I'll bring Chicken Fajitas & Pasta Salad.

iVillage Member
Registered: 10-04-2006
Fri, 05-23-2008 - 6:37pm

I'll also bring the Baja Bob's! I just ordered 6 bottles of various mixes for my own summer BBQ's, I don't mind sharing!

http://www.bajabob.com/home.html

















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belizesig1
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iVillage Member
Registered: 08-07-2007
Sat, 05-24-2008 - 2:20pm
I am so excited that you posted the Baja Bob's info! I've been dying for a margarita. Which f the mixes do you like?

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iVillage Member
Registered: 10-04-2006
Sat, 05-24-2008 - 6:47pm

I've had both margarita mixes and like them both. I actually prefer making my own (fresh lime juice and simple syrup made w/Splenda) Its AWESOME, way better than the regular sugar mixes, no one can even tell its sugar-free, but its A LOT of work to squeeze literally pounds and pounds of limes when you are doing it for a party (I learned the hard way!) So Bob's is certainly easier!

I've never had any of the other flavors - I ordered the cosmo, lemon drop, mai tai and sweet and sour. I almost ordered the mojito, but again we make our own with simple syrup made with splenda and they are really good.

Most liquor stores around here sell the margarita, but I've only seen the other flavors online.

















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belizesig1
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