THE evenings are getting warmer and it's time to do some outdoor entertaining.
Cooking dinner on a barbecue is a relaxed and no-fuss way to feed friends and family, but that doesn't mean you have to settle for run-of-the-mill steaks or burgers.
Here's an easy and delicious early summer entertaining menu that is easy on hosts. The dessert can be made well ahead of time and prep for the main dish is minimal. Let your better half work the grill so you can sit back and sip on a margarita with your guests.
TROPICAL MARGARITAS
Leave out the tequila for a kid-friendly version.
1 cup crushed ice
1 oz gold tequila
½ cup orange sherbet
2 oz guava nectar
2 oz pineapple juice
1 Tbsp freshly squeezed lime juice
Combine all ingredients in a blender and blend until slushy.
Serve in a margarita glass. Makes one drink.
BAJA GRILLED CHICKEN SALAD
1 Tbsp chili powder
1 tsp ground cumin
1 tsp minced garlic
2 Tbsp freshly squeezed lime juice
¼ cup olive oil
2 Tbsp finely chopped cilantro
1½ lbs boneless skinless chicken breasts
1 sweet onion (Spanish or Walla Walla), cut into thick slices
1 red pepper, seeded and cut into quarters
2 small zucchini, cut in half lengthwise
Salt and freshly ground black pepper
Dressing:
½ cup mayonnaise
¼ cup salsa
1 Tbsp lime juice
2 Tbsp chopped cilantro
Salt and freshly ground pepper
To garnish platter: 2 cups tortilla chips; 1 avocado, peeled and sliced
In a small bowl, combine the chili powder, cumin, garlic, lime juice, olive oil and two tablespoons of chopped cilantro. Place chicken breasts in a plastic food bag; place onion slices, red pepper and zucchini in a separate bag. Divide the olive oil-spice mixture evenly between the two bags; seal the bags and gently squeeze and shake them to coat contents with oil mixture. Let marinate for one hour.
To make the dressing, combine mayonnaise, salsa, lime juice and two tablespoons of cilantro in a small bowl. Season with salt and pepper to taste; set aside.
Preheat grill to high. Season marinated chicken and vegetables with salt and pepper, then place them on the grill. Grill chicken for about five minutes per side or until juices run clear; grill vegetables about four minutes per side or until tender. Let chicken and vegetables cool slightly, then cut vegetables into strips and chicken into slices. Place on a serving platter and drizzle dressing evenly over top. If dressing is too thick add a little milk to reach desired consistency. Surround chicken and vegetables with sliced avocado and tortilla chips.
MAKES SIX SERVINGS.
FROZEN LIME MERINGUE DESSERT
I've been making this dessert for as long as I can remember. It's easy and so good.
Crust:
1½ cups graham cracker crumbs
¼ cup melted butter Filling:
3 egg yolks
1 can sweetened condensed milk
Half a can of frozen limeade concentrate
Juice and finely grated zest of one lime
1 cup whipping cream Meringue:
3 egg whites
1 ?3 cup granulated sugar
Mix the graham crumbs and melted butter together and press into a glass, eight-by-eight-inch baking dish. Bake at 350 degrees for five minutes. Let cool completely.
For the filling, beat the egg yolks for about 30 seconds with an electric mixer, then add condensed milk, limeade and lime juice. Beat until thick, then stir in lime zest. Beat the whipping cream to soft peaks, then fold into lime mixture. Pour into crust.
To make meringue, beat
egg whites until foamy, then gradually add the sugar, beating until stiff peaks form. Gently spread meringue evenly over filling and put under a preheated broiler for just a few seconds, until meringue turns lightly golden on tips. Let dish cool, then place it in the freezer for at least eight hours or overnight (don't cover it until it has been in the freezer for a couple of hours or meringue will come off when you remove the cover).
Remove dessert from freezer about 15 minutes before you want to serve it so it can soften slightly. Makes eight servings.
Angela Shellard is a self-described foodie. She has done informal catering for sports and business functions and enjoys entertaining
BAJA Grilled Chicken Salad pairs well with sliced avocado and tortilla chips as part of a warm, summer evening menu.
