Summer out door dinner

Otto Say’s

Pasta sanza vino e come il cuore sanza amore

Pasta without wine is like a heart without love

Trail mix or ( monkey Munchies)

Barbecue Lamb or Goat

Grilled Potato Salad

Speedy "Baked" Beans

Watermelon A LA MODE ( For bar b qb)

Home made trail mix ( monkey Munchies)

INGREDIENTS

400 gr banana chips

300 gr salted peanuts

200 gr almonds

200 gr raisins

200 gr cashews

200 gr walnuts

200 gr Brazil nuts

15 gr. granutaled garlic

15 gr salt

15 gr ground caynne ( could omit)

INSTRUCTIONS

1.In a large bowl, measure all the ingredients and stir to combine.Shake well

2.Store in an airtight container. Should keep for several weeks or even longer.

Barbecue lamb or Goat ( serves 4 )

Ingredients

6 large garlic cloves

1 medium onion, coarsely chopped

125 ml. plus 30 ml virgin olive oil

Shredded zest of 2 large lemons

Juice of 1 large lemon

125 ml. dry white wine

20 ml.dried oregano

3 ml each salt and freshly ground black pepper

10 to 12 - 3 cm. small rib or loin goat chops or lamb

Method

1. Allow 2 to 4 hours for marinating the meat. In a food processor or blender combine the garlic, onion, 125 ml olive oil, the lemon zest, lemon juice, wine, oregano, salt, and pepper. Process to just short of a puree. small bits of rind, onion, and garlic. Pour the marinade into a heavy plastic bag or bowl, toss with the chops and refrigerate 2 to 4 hours.

2.To cook, drain the chops but do not wipe off the marinade.

3..Heat the remaining of oil in a sauté pan over medium high heat. Arrange the chops in the skillet so they barely touch.

4.Use 2 pans if necessary. Brown quickly on both sides. Then turn down the heat to medium-low and cook another 2 minutes a side, or until the chops are barely firm when pressed with your finger. They should be blushed with pink inside. Serve the chops hot.

On the Grill:Burn hardwood charcoal until grey ash forms. Make a two-zone fire with a heap of coals on one side of the grill for searing, and a thin layer of coals on the other for slow cooking. Sear the chops over the high heat, and then move them over the lower heat section to finish, cooking slowly. When you press them and they seem to be barely firm, they are done.

Grilled Potato Salad

Ingredients

6 red potatoes, par-boiled and quartered
50 ml olive oil
3 ml salt
2 ml black pepper
10 ml red pepper flakes
1 small onion, thinly sliced
2 strips bacon, cooked and crumbled
Chives, chopped, for garnish

Dressing:

2 ml stone-ground mustard
75 ml mayonnaise
10 ml red wine vinegar

1 lb (454 g) dried navy beans, (2-1/2 cups/625 ml)
2/3 cup (150 mL) bottled strained tomatoes
1/3 cup (75 mL) packed brown sugar
1/3 cup (75 mL) cooking molasses or blackstrap molasses
1 tbsp (15 mL) sodium-reduced soy sauce
1 tsp (5 mL) dry mustard

Method

Preheat grill to medium.

1.Place potatoes into a large bowl. Drizzle with olive oil and add salt, pepper and red pepper flakes. Combine until well coated.

2.Put the potatoes directly on the grill and close grill top. Turn potatoes onto the other side after 3 to 5 minutes. When ready, place back into the bowl and add the onions and bacon. Drizzle potatoes with dressing, toss and serve garnished with chives.

Speedy "Baked" Beans ( serves 4)

30 ml olive oil

1 small onion, finely chopped

1 garlic clove, minced

Coarse salt and ground pepper

2 cans (medium ) white beans, such as cannellini or navy, drained and rinsed

75 ml unsulfured molasses

125 ml ketchup

5 ml mustard powder

1.In a medium saucepan, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook until softened, 3 to 4 minutes. Add beans and 125 ml water simmer until beans have softened, 5 to 7 minutes.

2.If beans are not soft after 7 minutes, add more water and continue to cook.

3.Add molasses, ketchup, mustard powder, and another 125 ml water. Simmer until sauce has thickened, 8 to 10 minutes; season with salt and pepper.

4.Serve immediately, or cover and refrigerate up to 1 day; reheat over low.

WATERMELON A LA MODE

100 gr Caramel Flavored Ice Cream Sauce

75 gr mini marshmallows

4 thin wedges watermelon

500 gr Cookies & Cream Ice Cream or Chocolate Chip Ice Cream

DIRECTIONS

1.Microwave caramel ice cream topping with marshmallows in microwave-safe bowl at HIGH 20 seconds; stir until smooth. Set aside.

2.Arrange watermelon on 4 dessert plates. Evenly top with Ice Cream, then drizzle with marshmallow mixture. Garnish, if desired, with blueberries and/or whipped cream.

3. A Barbecue DELIGHT