UFC BBQ
Colin invited some buddies over to watch UFC 100 at our house on pay-per-view. We had a great time. I really enjoyed putting together a fun barbecue menu and cooking for everyone. The fights were a lot of fun to watch too.
Aloha Kabobs
recipe from Better Homes and Gardens new Grilling cookbook
Prep: 30 minutes
Makes: 10 side-dish servings
10 8-inch wooden skewers
1 fresh pineapple, peeled, cored, and cut into 1-inch pieces (about 3 cups)
20 red or white pearl onions, peeled (I actually used golden)
2 yellow and or red sweet peppers, but into 1 inch pieces (I used green too)
20 sugar snap peas (I did not use these but used cherub tomatoes instead)
1/4 cup teriyaki or Szechwan glaze
1. Soak the wooden skewers in water for 30 minutes. Drain. Alternately thread pineapple, onions, peppers and peas onto skewers, leaving a 1/4 inch space between pieces.
2. For a charcoal grill, grill kabobs on the rack of an uncovered grill directly over medium coals for 6 to 8 minutes or just until onions are tender and pineapple is heated through, turning once halfway through grilling and brushing frequently with glaze. (For a gas grill, preheat grill. Reduce to medium heat. Place kabobs on grill rack over heat. Cover; grill as above
Artichoke and jalapeno dip (from Costco, where else?)
Layered BLT salad
Aloha Kabobs
recipe from Better Homes and Gardens new Grilling cookbook
Prep: 30 minutes
Makes: 10 side-dish servings
10 8-inch wooden skewers
1 fresh pineapple, peeled, cored, and cut into 1-inch pieces (about 3 cups)
20 red or white pearl onions, peeled (I actually used golden)
2 yellow and or red sweet peppers, but into 1 inch pieces (I used green too)
20 sugar snap peas (I did not use these but used cherub tomatoes instead)
1/4 cup teriyaki or Szechwan glaze
1. Soak the wooden skewers in water for 30 minutes. Drain. Alternately thread pineapple, onions, peppers and peas onto skewers, leaving a 1/4 inch space between pieces.
2. For a charcoal grill, grill kabobs on the rack of an uncovered grill directly over medium coals for 6 to 8 minutes or just until onions are tender and pineapple is heated through, turning once halfway through grilling and brushing frequently with glaze. (For a gas grill, preheat grill. Reduce to medium heat. Place kabobs on grill rack over heat. Cover; grill as above
Artichoke and jalapeno dip (from Costco, where else?)
Layered BLT saladrecipe from Kraft Foods summer magazine
PREP 15 min. MAKES 8 servings, 1 1/2 cups each.
what you need
10 cups torn romaine lettuce
2 cups halved cherry tomatoes
2 cups croutons
8 slices Oscar Mayer Bacon, cooked, crumbled
1 cup Kraft 2% Milk Shredded Colby & Monterrey Jack Cheese
1 bottle (8 oz.) Kraft Classic Caesar Dressing
make it
LAYER lettuce, tomatoes, croutons, bacon and cheese in a large bowl.
DRIZZLE with dressing just before serving; toss lightly. (I bought but forgot to use the croutons)
Fresh Fruit
Tri Tip on the grill
PREP 15 min. MAKES 8 servings, 1 1/2 cups each.
what you need
10 cups torn romaine lettuce
2 cups halved cherry tomatoes
2 cups croutons
8 slices Oscar Mayer Bacon, cooked, crumbled
1 cup Kraft 2% Milk Shredded Colby & Monterrey Jack Cheese
1 bottle (8 oz.) Kraft Classic Caesar Dressing
make it
LAYER lettuce, tomatoes, croutons, bacon and cheese in a large bowl.
DRIZZLE with dressing just before serving; toss lightly. (I bought but forgot to use the croutons)
Fresh Fruit
Tri Tip on the grillColin preps this with a rub and grills it up, quite tasty!
The whole Spread out for everyone to enjoy.
The whole Spread out for everyone to enjoy.The full Menu was:
- potato salad
- BLT salad
- Aloha Kabobs
- Watermelon lemonade
- Tri tip
- Jalapeno dip
- salsa and cream cheese dip
- Fresh fruit
- sodas
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