Look On The Bright Side

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.

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.

SUMMER CORN SALSA (Serves 12)

6 large ripe tomatoes, diced 1/2 sweet onion, diced 1 cup cooked fresh corn kernels 1-2 jalapeno peppers, seeded and minced 1 clove garlic, minced 2 T. fresh cilantro, chopped

Stir all ingredients together in a medium bowl. Refrigerate at least one hour before serving. Serve with tortilla chips. NOTE: The salsa’s temperature can be adjusted by increasing or decreasing the amount of jalapeno that is added. For a truly mild salsa, substitute one small can of diced chilies for the peppers.

PEPPERY GRILLED CORN (Serves 12)

12 ears fresh corn with husks 1/2 cup butter Cracked pepper

Peel back the husks on the corn but do not remove. Remove corn silk and rinse with cool water. Pat dry. Lightly butter each ear of corn and sprinkle with fresh cracked pepper. Replace husks over buttered ears and wrap in foil. Cook on the top rack of the barbecue grill for 10-15 minutes or until done. Serve with husks on.

WATERMELON SALAD (Serves 12, generously) 1/2 large watermelon 1 pound green grapes 1 pint blueberries 1 kiwi fruit

Cut watermelon in half lengthwise in a zigzag pattern. Using a melonballer, scoop watermelon out of one half. In a large bowl combine watermelon balls, grapes and blueberries. Pour into watermelon bowl. Peel and slice kiwi and garnish salad. Refrigerate until ready to serve.

Each recipe for this party can be prepared ahead of time so you can spend time enjoying your guests. All that’s left to do is to fire up the barbecue, turn on the tunes and get the party started.