BBQ Ideas–Just in Time for the 4th of July!

by

sabato

Our resident foodie, Michael Adasko, has once again shared a bit of his incredible culinary expertise to help us get our 4th of July in great. Being that the 4th of July is this Saturday, Shiraz Events thought you may want a couple of BBQ ideas. It’s completely normal to freak out a bit wondering how you will wow your friends this year. We think we have the solution for you:

Rosemary Skewers

“I love the idea of allowing guests to choose from a selection of fruits, meats and vegetables to be skewered and placed on the grill. This allows each skewer to have a unique and colorful composition and for guests to participate (even if only to point to their choices). I also love using Rosemary skewers which beautifully perfume your ingredients. Try pineapple cubes with a brush of olive oil and pink salt!” –MA 

  1. Simply pinch the stem, 1-2 inches below the top, and pulling downwards to the base. The rosemary branches will fall of the stem effortlessly. 
  2. Add ingredients of choice:
  • Lamb cubes
  • Shrimp
  • Marinated Chicken
  • Fish of your choice (ie. Pacific Black Cod)
  • Zucchini
  • Red & Yellow Bell Peppers
  • Red Onion Wedges
  • Crimini Mushrooms

3osemary_skewers3

 

Mango Shrimp Salsa 

“Crostini toppings are a great and easy to make summer party hors d’oeuvres. My current favorite is Mango Shrimp Salsa, which is bright, sweet, and savory, and highly refreshing for a backyard BBQ. And who doesn’t love Shrimp!! This recipe can also accompany grilled fish or used as a filling for Lobster tails.”-MA

Recipe:

  • 1 lb of fresh Shrimp, peeled and deveined
  • 1 ripe mangoes, diced
  • 1 ripe avocado, diced
  • 1 teaspoon jalapeño finely chopped
  • 2 tablespoons diced red onion
  • 2 tablespoon coarsely chopped Cilantro
  • 2 tablespoons of fresh lemon juice
  • ¼ cup extra virgin Olive Oil
  • 2 tablespoons of White Wine
  • 1 teaspoon of honey
  • Salt and Pepper to taste
  • Pinch of chili flakes to taste 
  1. Boil the shrimp until pink and no longer translucent. Shock in an ice water bath and chop into quart inch pieces and refrigerate  
  2. Whisk the honey, olive oil, white wine, cilantro, salt  and chili flakes and set aside  
  3. Mix the mango, jalapeño, avocado, red onion and lemon juice and refrigerate.  
  4. Combine all ingredients and serve on a just grilled French bread crostini. Garnish with a cilantro leaf.

mango-shrimp-l

Happy 4th of July!

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