CHILLIN’ and GRILLIN’ August is the peak of watermelon and corn season. It’s a great time to gather friends and family for an end of summer barbecue to celebrate the bounty of the summer harvest. Here are some easy recipes to get your party started. ZESTY BBQ BEEF (OR CHICKEN) KABOBS (Serves 12)
3 lbs. round steak or chicken breast 2 sweet onions 1 each red, yellow and green peppers 1-2 jalapeno peppers 1 (8 oz) can pineapple chunks 1 (4 oz) can crushed pineapple 1 t. vegetable oil 1 cup tomato ketchup 1/4 cup apple cider vinegar 2 T. brown sugar 1/2 T. mustard 3 T. Worcestershire sauce 1/2 cup water Skewers For BBQ Sauce: Remove seeds and mince jalapeno peppers. Dice one onion and sauté in vegetable oil until translucent. Add ketchup, vinegar, brown sugar, mustard, Worcestershire sauce, jalapeno peppers, 1/4 cup crushed pineapple and water. Simmer for 30 minutes. Set aside to cool. For Skewers: Cut meat, red, green and yellow peppers, and one onion into 1” pieces. Marinate meat in BBQ sauce for one hour before cooking. Beginning with a piece of meat, alternate meat, peppers and tomatoes on each skewer, leaving at least 1” of bare skewer on each end for handling. Cook the skewers on a hot grill for 5-7 minutes or until the meat is completely cooked. Serve with extra barbeque sauce on the side for dipping. 8 | 50+ Living | August 2021
OLD-FASHIONED POTATO SALAD (Serves 12)
5 pounds potatoes, boiled and diced into 1” pieces 6 hard boiled eggs, chopped 2 stalks celery, diced 3/4 cup light mayonnaise 2 T. mustard 1 dill pickle, finely chopped 1/2 onion, finely chopped 1/2 cup olives, sliced In a small bowl, combine mayonnaise, mustard, pickle and onion with 1-2 tablespoons of pickle brine to make sauce. Place potatoes in a large bowl and pour sauce over potatoes. Stir to moisten. Add celery, eggs and olives. Stir to mix. Salt and pepper to taste. Refrigerate for 1-2 hours before serving.
