Special of the Day~ Easy Al Fresco Appetizer Party

Grilled Asparagus with Lemon Dill Dip

22 Jul Special of the Day~ Easy Al Fresco Appetizer Party

Sydne George Special of the Day

With our good pal Cal’s birthday coming right up and a wonderful weather evening in the forecast, it made perfect sense to plan an all-grilling wine-and-dine-on-the-deck menu for our girls’ get together. Fire up the grill, and let’s get this party started seemed to be just the way to celebrate, and that was exactly what happened. A signature cocktail accompanied by a few small plate offerings, followed by a blast-from-the-past photo album sharing session made for lots (and lots) of laughs.

A quick glance at your calendar will reveal that rude reminder that yes, friends, summer is f-ly-ing by. Time to take advantage of what we have left, and what better way than to gather a few friends and host an easy al fresco appetizer party? It’s no secret that the nights you are able to dine outside around here are numbered, so pick one and get the party planning ball a-rolling.

There is truly something for everyone in this week’s Special of the Day line-up with small bites for the steak lover, seafood fan and vegetarian alike. Minimal ingredients and prep-time make for a win-win for everyone.

Gather some friends, assemble a few easy appetizers and enjoy dining outdoors while you can with this week’s Special of the Day~ Easy Al Fresco Appetizer Party. Enjoy!

Grilled Asparagus with Lemon Dill Dip

Grilled Asparagus with Lemon Dill Dip

Grilled Asparagus with Lemon Dill Dip

Recipe by Sydne George

1/3 cup real mayonnaise

Juice of one lemon

¼ tsp. Kosher salt

1 tsp. fresh dill, minced

2 tbsp. lemon olive oil

1 bunch fresh asparagus, washed, dried and trimmed

Combine mayonnaise, lemon juice, salt and dill in medium mixing bowl. Whisk until smooth.

Combine lemon olive oil and asparagus in large sealable plastic bag. Toss to coat asparagus.

Preheat barbecue to 350 degrees.

Place grill basket on preheated grill.

Transfer asparagus to grill basket with tongs.

Grill for 3-5 minutes, until asparagus is tender crisp.

Remove from grill with tongs and serve with Lemon Dill Dip.

Enjoy!

Spicy Garlic Shrimp

Spicy Garlic Shrimp

Spicy Garlic Shrimp

Recipe by Sydne George

1 pound EZ Peel Shrimp, thawed and peeled

¼ cup garlic olive oil

1.4 tsp. Kosher salt

1/8 tsp. freshly ground pepper

1 tsp. Sriracha Hot Chili Sauce

3 cloves garlic, minced

Arrange shrimp in glass pie plate.

Combine remaining ingredients in medium mixing bowl and whisk to combine.

Pour marinade over shrimp.

Cover with plastic wrap and refrigerate.

When ready to serve:

Preheat barbecue to 350 degrees.

Place grill basket on preheated grill.

Transfer shrimp to grill basket with tongs.

Grill just until shrimp turn pink.

Remove from grill and serve warm with garlic buttered baguette slices.

Enjoy!

Summertime Steak and Brie Bites

Summertime Steak and Brie Bites

Summertime Steak and Brie Bites Recipe by Sydne George (makes about 15 appetizers)

1/2 cup real mayonnaise 1 to 2 tablespoons prepared horseradish

1 8-ounce package brie, rind removed, and cut into 1/4 inch slices 1 12-ounce steak, cooked medium rare, and thinly sliced 1 small head radicchio, washed, and leaves separated 15 toothpicks, soaked in water

In a small bowl, mix mayonnaise and horseradish until thoroughly combined. Set aside. Spread a teaspoon of horseradish mayonnaise over each steak slice. Lay one steak slice atop radicchio leaf and top with brie slice. Carefully roll, wrapping radicchio around steak and brie. Secure with toothpick. Repeat assembly process, using all ingredients. Grill Summertime Steak and Brie Bites in a grill basket over medium heat until brie bubbles. Serve immediately with additional horseradish mayonnaise for dipping.

Enjoy!

Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at sydnegeorge@hotmail.com . Sydne’s recipes from “Special of the day” are archived at sydnegeorge.com.

No Comments

Post A Comment