Summer Fun

Val.inddGrilling at a get-together is fun, delicious and you can grill just about anything. One must make sure that handling meat and vegetables is done properly to avoid any contamination. All your meat, chicken, fish and veggies must be washed after removing from packaging, then they’re ready for your marinades and seasonings. No one wants food poisoning as a visitor to your party. We continue with our get-together ideas.




4 lbs. beef spare ribs

3 Tbsp. chili powder

3 tsp. black pepper

2 tsp. salt

2 tsp. onion powder

2 tsp. garlic powder

1 tsp. thyme

1 tsp. oregano

Mix together dry ingredients. Trim and clean ribs. Rub ribs with spices and let sit for one hour. Preheat grill. Cook over indirect heat for about 45 minutes. Turn once. Watch carefully to avoid burning. Ribs are done when a knife passes easily into meat between ribs and you can see no or very little pink.




1/3 c. olive oil

1/4 c. dry red wine

1/4 c. red wine vinegar

2 cloves garlic, minced

1 tsp. dried basil

1 Tbsp. ketchup

2 Tbsp. hot and sweet mustard

2 lbs. boneless 1” thick sirloin steaks

Combine oil, vinegar, wine, garlic, basil, mustard and ketchup in shallow bowl. Add steak. Marinate one hour, or refrigerate overnight. Grill steak on oiled grill rack, or broil on oiled broiler pan rack, five minutes per side for medium rare.




2 c. sugar, or to taste

1 c. water

1 c. fresh squeezed lemon or lime juice

Water and ice to make 2 quarts

Make syrup with sugar and one cup water. Stir to dissolve sugar. Add fresh squeezed juice. Stir. Add water and ice to make two quarts (If you want it sweeter, pour 1/2 cup from pitcher to a cup and add sugar to cup. Stir to dissolve sugar before adding sweetened mixture to pitcher.) Serve ice cold.




1 large head broccoli, cut into 1/2-inch florets

1 pint cherry tomatoes, cut in half

1/4 c. sugar

1/3 c. finely chopped red onion

1/4 tsp. salt

8 oz. sharp Cheddar cheese, cut into 1/4” cubes

1/2 lb. bacon, cooked and crumbled

1 c. mayonnaise

1/4 tsp. black pepper

3 Tbsp. white vinegar

In large bowl combine broccoli, tomatoes, onion, cheese and bacon. In medium bowl whisk together remaining ingredients. Pour dressing over broccoli mixture and toss until vegetables are evenly coated. Serve immediately or cover and refrigerate until ready to serve. Serves eight.




2 Tbsp. white wine vinegar

1 tsp. olive oil

2-3 drops hot pepper sauce (optional)

1 garlic clove, minced

1/4 tsp. salt

1/4 tsp. ground white pepper

2 1/2 c. cooked rice (cooked in chicken broth), cooked to room temperature

1/2 c. diced red bell pepper

1/2 c. diced green bell pepper

1/4 c. sliced scallions

1/4 c. sliced black olives

In large bowl combine vinegar, oil, hot pepper sauce, garlic, salt and white pepper; mix well. Add remaining ingredients and toss lightly. Makes about 3 1/2 cups. Serves four.




2 large russet potatoes

1/4 c. olive oil

2 Tbsp. paprika

1 Tbsp. kosher salt

1 tsp. pepper

1/4 tsp. cayenne pepper

2-3 sprigs rosemary, chopped (optional)

Slice potatoes with knife about 1/4-inch thick. Soak in cold water for about 20 minutes. Drain and pat dry. In separate bowl combine spices. Drizzle potatoes with olive oil and sprinkle spice mix over. Mix with hands or tongs until each potato slice is fully covered and has a reddish color from the paprika. Place on grill in a single layer for about four – five minutes on each side, depending on grill and thickness of the potatoes. Serve with garlic sauce, ketchup or on their own. Makes six – eight servings.




1/2 c. shredded Cheddar cheese

1 egg

1 Tbsp. grated Parmesan cheese

1/2 tsp. salt

1 small onion, chopped

1 Tbsp. ketchup

1 Tbsp. Worcestershire sauce

1/8 tsp. pepper

1 lb. ground beef

6 slices bacon

6 hamburger buns, split

Preheat grill for high heat. In large bowl mix together cheeses, onion, egg, ketchup, Worcestershire sauce, salt and pepper. Crumble in ground beef and mix together by hand. Form into six patties and wrap a slice of bacon around each one. Secure bacon with toothpicks. Place patties on the grill and cook for five minutes per side, or until well done. Remove toothpicks before serving on buns. Six servings.




1/2 c. olive oil

3 Tbsp. wine vinegar

1 Tbsp. sugar

1 Tbsp. crushed garlic

1/2 tsp. thyme

1/2 tsp. oregano

1/2 tsp. basil

1/2 tsp. paprika

1 tsp. Dijon style mustard

1/8 tsp. pepper



Combine all ingredients, pour over sliced tomatoes and/or cucumbers and marinate at room temperature for 1/2 hour.